Easy Scalloped Potatoes Recipe

Easy Scalloped Potatoes

This recipe is a perfect side dish for any weeknight meal. It’s simple to follow and delivers that classic creamy potato comfort food taste.

Ingredients:

• 4 large russet potatoes (or Yukon Gold potatoes)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese (optional)
• Pinch of paprika (optional)

Cooking Guide:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

2. Thinly slice the potatoes. You can use a knife or a mandoline for even slices.

3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. This creates a roux that will thicken the sauce.

4. Slowly whisk in the milk, whisking constantly until smooth and thickened. Season with salt and pepper.

5. Pour half of the sauce into the prepared baking dish. Spread the sliced potatoes over the sauce in an even layer.

6. Sprinkle half of the cheddar cheese over the potatoes.

7. Repeat layers with remaining sauce, potatoes, and cheddar cheese.

8. (Optional) Sprinkle the top with Parmesan cheese and paprika for a bit more flavor and visual appeal.

9. Bake uncovered for 45-50 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

10. Let cool slightly before serving.

Tips:

• For extra creamy scalloped potatoes, you can use heavy cream instead of milk.
• Add a chopped onion or some garlic to the sauce for more savory flavor.
• If you don’t have Parmesan cheese, you can substitute it with more cheddar cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Feel free to experiment with different types of cheese, such as Gruyere or Gruyere.