Homemade Scalloped Potatoes (in Oven)
At dinners and parties throughout the Midwest, Scalloped Potatoes are always the first thing to disappear. This recipe uses a quick, made-from-scratch cheese sauce that's layered with plenty of potatoes.
Servings 12 servings (1/2 cup each)
Calories 237kcal
Equipment
Ingredients
- 4 tablespoons butter (1/4 cup or 1/2 stick)
- 4 tablespoons all-purpose flour (1/4 cup)
- 2 1/2 cups milk
- 2 cups shredded cheddar cheese divided
- Salt and freshly ground black pepper
- cayenne pepper to taste, optional (see note 1)
- 3 pounds potatoes peeled, thinly sliced, and submerged in water (see note 2)
- fresh chives or paprika, for garnish
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray.
- In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about 1 minute. Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened, about 2 to 3 minutes longer.
- Stir in 1 cup cheese and season to taste with salt, pepper, and cayenne if using (I like 1 teaspoon salt , 1/2 teaspoon pepper, and 1/2 teaspoon of cayenne, see note 2). It's okay if the sauce tastes just a little salty because it will be flavoring 3 pounds of potatoes. You should have about 3 cups of cheese sauce.
- Drain the potatoes well in a colander and blot dry with a clean kitchen towel. Layer half the sliced potatoes in bottom of prepared baking dish. Top with half the cheese sauce (about 1 1/2 cups). Layer the second half of potatoes and top with remaining cheese sauce.
- Sprinkle the remaining 1 cup cheese over the top. Bake uncovered until heated through and the cheese is melted and browned, about 1 hour. Garnish with fresh chives or paprika and let stand 10 minutes before serving.
Video
Notes
- Cayenne pepper: This adds a a subtle heat and flavor to the sauce and I highly encourage you to add it. Anything more than 1/4 tsp. might be too spicy for kids in my opinion. I used 1/2 tsp. and loved it.
- Potatoes: Starchy russets are the best potatoes for scalloped potatoes. I like to use a mandoline slicer for easy uniform slices, but a sharp knife works fine too. Aim for 1/8-inch slices (not too thick, not too thin). Store the potatoes in water up to 24 hours in advance to prevent oxidation (and to get ahead on prep).
- Yield: This recipe makes about 12 servings of Scalloped Potatoes, 1/2 c. per serving. Your exact number of servings depends on how you slice it up.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5 cup | Calories: 237kcal | Carbohydrates: 25g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 179mg | Potassium: 572mg | Fiber: 3g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 22mg | Calcium: 211mg | Iron: 1mg