Scalloped Potatoes Recipe

Scalloped Potatoes Recipe

 

Ingredients:

 

4–5 medium russet or Yukon gold potatoes, thinly sliced

 

2 tbsp butter

 

2 tbsp all-purpose flour

 

2 cups milk (whole milk or half-and-half works best)

 

1 cup heavy cream (optional, for extra richness)

 

1 ½ cups shredded cheddar cheese (or Gruyère/Swiss for more flavor)

 

1 small onion, finely chopped (optional)

 

1 tsp salt

 

½ tsp black pepper

 

¼ tsp garlic powder (optional)

 

Pinch of nutmeg (optional, traditional in gratins)

 

Paprika, for garnish

 

 

 

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Instructions:

 

1. Prep the potatoes:

Wash, peel, and thinly slice the potatoes (about ⅛-inch thick). A mandoline works best.

 

 

2. Make the sauce:

 

In a saucepan, melt the butter over medium heat.

 

Add the flour and whisk for 1–2 minutes to form a roux.

 

Slowly whisk in the milk and cream until smooth.

 

Add salt, pepper, garlic powder, and nutmeg.

 

Stir in 1 cup of cheese until melted and smooth.

 

 

 

3. Assemble:

 

Grease a baking dish with butter.

 

Layer half of the potatoes, sprinkle with onions (if using), pour half the sauce.

 

Repeat with remaining potatoes and sauce.

 

Top with the remaining ½ cup of cheese and sprinkle paprika.

 

 

 

4. Bake:

 

Cover with foil and bake at 375°F (190°C) for 45 minutes.

 

Remove foil and bake another 25–30 minutes until golden and bubbly.

 

Let cool for 10 minutes before serving.