Creamy Scalloped Potatoes Recipe – Pure Comfort in Every Bite Recipe

Introduction

Creamy scalloped potatoes are the ultimate comfort food, featuring tender potato slices baked in a rich, cheesy sauce. This dish offers layers of melty sharp cheddar and a hint of warming cayenne, perfect for gatherings or cozy dinners.

Ingredients

• 4 cups Yukon Gold or Russet Potatoes (thinly sliced)
• 4 tablespoons Butter (for richness)
• 2 cups Whole Milk (creates a creamy sauce)
• ¼ cup All-Purpose Flour (to thicken the sauce)
• 2 cups Sharp Cheddar Cheese (primary cheese for flavor)
• 1 cup Additional Cheese (Gruyère or Cheddar) (for topping)
• 1 teaspoon Salt (to taste)
• ¼ cup Green Onions (chopped for garnish)
• ½ teaspoon Cayenne Pepper (sprinkle for warmth)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Step 2: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour and cook for 1-2 minutes to create a roux.
3. Step 3: Gradually whisk in 2 cups of whole milk, stirring constantly for 5-7 minutes until the sauce thickens. Remove from heat and stir in 2 cups of sharp cheddar cheese and salt.
4. Step 4: Layer half of the sliced potatoes in the prepared baking dish, pour half of the cheese sauce over the potatoes, then repeat with the remaining potatoes and sauce.
5. Step 5: Sprinkle 1 cup of additional shredded cheese evenly over the top layer.
6. Step 6: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
7. Step 7: Let the scalloped potatoes rest for 10-15 minutes before serving. Garnish with chopped green onions and a light sprinkle of cayenne pepper for extra warmth.

Tips & Variations

• For a richer flavor, substitute half of the whole milk with heavy cream.
• Use Gruyère or Parmesan cheese for a different cheesy twist.
• Thinly slice potatoes evenly to ensure even cooking and creaminess throughout.
• Add cooked bacon or caramelized onions between layers for extra depth.
• To make it vegetarian, use vegetable broth instead of milk for a lighter sauce variation.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving to keep the texture creamy and avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a day before, cover tightly, and refrigerate. Bake it as directed when ready, adding extra baking time if baking straight from the fridge.

What type of potatoes work best for scalloped potatoes?

Yukon Gold and Russet potatoes are ideal. Yukon Golds hold their shape with a creamy texture, while Russets break down slightly for a softer, more traditional scalloped potato.

Creamy Scalloped Potatoes Recipe – Pure Comfort in Every Bite Recipe

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★★★★★

4.5 from 71 reviews

• Author: Lana
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

This Creamy Scalloped Potatoes recipe delivers pure comfort in every bite with tender slices of Yukon Gold or Russet potatoes layered in a rich, cheesy sauce made from sharp cheddar cheese and whole milk. Baked to golden perfection and topped with a melty cheese crust and a hint of cayenne pepper for warmth, this classic side dish is perfect for family dinners or holiday meals.

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Ingredients

Scale 1x2x3x

Potatoes

• 4 cups Yukon Gold or Russet Potatoes, thinly sliced

Sauce

• 4 tablespoons Butter
• 2 cups Whole Milk
• ¼ cup All-Purpose Flour
• 2 cups Sharp Cheddar Cheese
• 1 teaspoon Salt
• ½ teaspoon Cayenne Pepper

Topping & Garnish

• 1 cup Additional Cheese (Gruyère or Cheddar)
• ¼ cup Green Onions, chopped

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the scalloped potatoes.
2. Prepare Baking Dish: Grease a 9×13-inch baking dish generously with butter or non-stick spray to prevent sticking and ensure easy cleanup.
3. Make the Roux: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 1-2 minutes to eliminate the raw flour taste and create a thickening base.
4. Add Milk and Cheese: Gradually whisk in 2 cups of whole milk into the roux, continuously stirring for 5-7 minutes until the sauce thickens. Remove from heat and stir in 2 cups of sharp cheddar cheese until melted and smooth.
5. Assemble Layers: Layer half of the thinly sliced potatoes evenly in the greased baking dish, pour half of the cheese sauce over them. Repeat with the remaining potatoes and cheese sauce to build layers.
6. Add Topping: Sprinkle the additional 1 cup of shredded cheese (Gruyère or Cheddar) evenly over the top of the assembled scalloped potatoes for a golden cheesy crust.
7. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes, allowing the potatoes to cook through and the sauce to bubble.
8. Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and bubbly.
9. Rest and Garnish: Allow the scalloped potatoes to rest for 10-15 minutes after baking to set. Garnish with chopped green onions for a fresh, mild onion flavor before serving.

Notes

• Use thinly sliced potatoes to ensure even cooking and a creamy texture.
• For extra richness, substitute half-and-half or heavy cream for the whole milk.
• The cayenne pepper adds a subtle warmth but can be adjusted or omitted for a milder dish.
• Gruyère cheese can be used alone or combined with cheddar for a deeper, nuttier flavor.
• Letting the dish rest before serving helps the sauce thicken and makes serving easier.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: scalloped potatoes, creamy scalloped potatoes, baked potato casserole, cheesy potatoes, comfort food, holiday side dish