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Scalloped Potatoes

A comforting and buttery casserole of thinly sliced potatoes layered with a creamy cheddar sauce, topped with crispy cheese.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheese Sauce
  • 3 tbsp butter (for cheese sauce)
  • 3 tbsp all-purpose flour (for roux)
  • 1.5 cups milk
  • 1.5 cups sharp cheddar cheese (grated, for sauce)
  • 1 pinch cayenne pepper (optional, for extra heat)
  • salt (to taste)
For the Casserole
  • 4 cups potatoes (thinly sliced)
  • 0.5 cups cheese (cheddar or Gruyère, grated, for topping)
  • 0.5 cups green onions (optional, sliced for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) for even baking.
  2. Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
  3. In a medium saucepan, melt 3 tablespoons of butter over medium heat.
  4. Whisk in 3 tablespoons of flour to create a roux and cook for 1-2 minutes until golden.
  5. Gradually add 1 1/2 cups of milk, whisking constantly to avoid lumps.
  6. Simmer for 5-7 minutes until thickened.
  7. Remove from heat and stir in 1 1/2 cups of grated sharp cheddar cheese until melted and smooth.
  8. Season with salt to taste and a pinch of cayenne pepper if desired.
Layering and Baking
  1. Layer half of the thinly sliced potatoes in the baking dish, slightly overlapping.
  2. Pour half of the cheese sauce over the potatoes and spread evenly.
  3. Repeat with the remaining potatoes and cheese sauce.
  4. Sprinkle 1/2 cup of extra grated cheese over the top of the casserole.
  5. Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Serving
  1. Remove from oven and allow the dish to rest for 10-15 minutes before serving.
  2. Garnish with sliced green onions if desired.

Notes

Let the casserole cool to room temperature before storing. It can be refrigerated for up to 3–4 days and frozen for up to 2 months.