Cheese Scalloped Potatoes
Deliciously creamy and cheesy scalloped potatoes that are perfect for any occasion, this recipe is sure to impress your guests and satisfy your cravings.
Ingredients
Main Ingredients
- 2 lbs Yukon Gold Potatoes Russet Potatoes can be used as a substitute
- 4 tbsp Butter Can substitute with Olive Oil
- ¼ cup All-Purpose Flour Gluten-Free Flour is a good substitute
- 2 cups Milk Half-and-Half or Cream can be substituted
- 2 cups Cheddar Cheese, shredded Monterey Jack or Gruyère can be used as alternatives
- 1 tsp Salt Garlic Powder can be added for extra flavor (optional)
- ½ tsp Ground Pepper White Pepper can be used instead
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Slice the Yukon Gold potatoes thinly using a mandoline for even thickness.
- In a saucepan, melt the butter over low heat. Stir in the all-purpose flour until well combined.
- Slowly whisk in the milk, keeping the mixture smooth and free of lumps.
- Continue cooking the sauce over low heat until it thickens; season with salt and pepper.
Layering and Baking
- In a greased casserole dish, layer the sliced potatoes evenly.
- Pour part of the sauce over the top and sprinkle with cheese.
- Repeat layering until all potatoes are used, finishing with sauce and cheese on the top.
- Cover with aluminum foil and bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
- Let it rest for at least 10 minutes before slicing.
Notes
This recipe is versatile; feel free to add cooked bacon or vegetables between the layers for extra flavor. Leftovers can be reheated with a splash of milk to prevent drying out.