Cheesy Scalloped Potatoes
Indulge in the ultimate comfort food with Cheesy Scalloped Potatoes — tender potato layers smothered in a creamy, rich cheese sauce. This timeless recipe transforms simple ingredients into a mouthwatering side dish perfect for any meal or celebration.
Equipment
- Baking dish
- Saucepan
- Whisk
- Knife
- Cutting Board
Ingrédients
Ingredients
- 4 large potatoes thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Wash, peel, and thinly slice the potatoes to about 1/8 inch thick for even cooking.
- Grease a baking dish with butter to prevent sticking and promote browning.
- Layer half of the sliced potatoes evenly in the baking dish.
- In a saucepan, melt butter over medium heat. Add flour and stir for one minute to make a roux.
- Gradually whisk in milk and heavy cream until smooth and thickened.
- Stir in garlic powder, onion powder, salt, and pepper. Add half of the cheese and stir until melted.
- Pour half of the cheese sauce over the first layer of potatoes.
- Add the remaining potatoes and cover with the rest of the cheese sauce.
- Sprinkle the top with the remaining cheese.
- Bake uncovered for 45 minutes, until the potatoes are tender and the top is golden and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
For a twist, mix cheddar with Gruyère or mozzarella for extra flavor. Add cooked ham, bacon, or steamed broccoli between layers for variation. Make it gluten-free by using cornstarch instead of flour or dairy-free with plant-based alternatives. Leftovers keep in the fridge for 3–4 days or freeze up to 3 months.