Dress up your spuds in cheese with this recipe for Scalloped Potatoes—an ooey-gooey side dish that is perfect for fancy meals without taking an eternity to prepare.
When I was young, I used to think I knew everything there was to know about preparing potatoes. Of course, I thought it began with French fries and ended with mashed. Then I grew up, got a job, got a house, and started entertaining friends beyond getting takeout and renting a movie. I wanted to make a nice meal, but it had to be something I could afford that my guests hadn’t had numerous times already that week (so, no mac ‘n’ cheese).
This is when I stumbled upon a recipe for scalloped potatoes. It was simple and affordable, and yet, when I first attempted to make it for myself, I was awestruck at how sophisticated it looked and tasted. It didn’t seem simple and affordable, which is a sign of a good dish to serve.
Granted, I’m easily swayed by anything with a layer of cheese, but even my now-husband, then-boyfriend, was impressed (no easy feat, let me tell you). The potatoes were tender and flavorful and had us wondering how this was the same root veggie as mashed potatoes. Don’t get me wrong: I love mashed potatoes, but everyone needs a change occasionally. If this sounds like you, then you encountered this recipe at just the right time!
Are Scalloped Potatoes Healthy?
Due to the amount of starch and butter, these scalloped potatoes are probably best enjoyed only occasionally and not relied upon as a go-to side. The good news is that potatoes contain vitamin C, vitamin B6, and potassium. To make this dish healthier, opt for skim milk. To make it gluten-free, use a GF flour. To make it vegan and dairy-free, replace the butter with olive oil and the milk and cheese with plant-based options.
Which Type Of Potato Should I Use?
When choosing your potato, you’re going to want ones that have a creamy texture to complement the cheese and milk. With that in mind, your best bets are Yukon Gold or russet. They are both creamy and buttery. The skin of a Yukon is soft, so you don’t need to worry about peeling them (russet skin is slightly tougher, so peeling them or not is a matter of preference). They will also do a good job of absorbing that cream (the russets, in particular) so that the flavor remains throughout every bite. When slicing the potatoes, it’s worth getting a mandoline; you want your slices as uniformly thin as possible for even cooking.
How Do I Store Leftovers?
They should keep in an airtight container in the fridge for up to 3 days. I don’t recommend freezing leftovers, though. The dish can also be frozen for up to 3 months. Do bear in mind that the texture will be slightly affected upon thawing.
Serving Suggestions
Scalloped potatoes, like roasted or mashed, pair well with most entrées. Try proteins like Juicy Grilled Chicken Breast, Air-Fryer Salmon, grilled ham, Healthy Chicken Pot Pie With Potato Noodles, or grilled lobster tail. Veggies like Air-Fryer Peppers and Crispy Asparagus would work nicely, thanks to how good they taste with cheese. A Spring Salad is also ideal!
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese divided
- 4 cups thinly sliced potatoes Yukon Gold or russet
- Paprika for garnish
Instructions
- Preheat your oven to 350°F. Lightly grease a 1 1/2-quart baking dish with butter or nonstick spray.
- In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour until smooth to create a roux.
- Gradually add the milk to the roux, whisking constantly to prevent lumps. Season with salt and a dash of cayenne pepper.
- Continue to cook the sauce on low heat, stirring frequently, until it thickens and comes to a gentle boil.
- Remove the sauce from heat and stir in 1 cup of the grated cheddar cheese until it’s completely melted and the sauce is smooth.
- Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and cheese sauce.
- Sprinkle the top with the remaining 1/2 cup of cheddar cheese and a dusting of paprika for a touch of color.
- Bake in the preheated oven, uncovered, for approximately 1 hour, or until the potatoes are tender when pierced with a fork.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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