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Homemade Scalloped Potatoes (in Oven)
At dinners and parties throughout the Midwest, Scalloped Potatoes are always the first thing to disappear. This recipe uses a quick, made-from-scratch cheese sauce that's layered with plenty of potatoes.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min🔥 Cook: 1h 5m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●saucepan
- ●whisk
- ●colander
📝 Preparation Steps
1
Preheat oven to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray.
2
In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about ⏱️ 1 minute. Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened, about 2 to ⏱️ 3 minutes longer.
butter (¼ cup or ½ stick)4 tablespoons
3
Stir in 1 cup cheese and season to taste with salt, pepper, and cayenne if using (I like 1 teaspoon salt , 1/2 teaspoon pepper, and 1/2 teaspoon of cayenne, see note 2). It's okay if the sauce tastes just a little salty because it will be flavoring 3 pounds of potatoes. You should have about 3 cups of cheese sauce.
4
Drain the potatoes well in a colander and blot dry with a clean kitchen towel. Layer half the sliced potatoes in bottom of prepared baking dish. Top with half the cheese sauce (about 1 1/2 cups). Layer the second half of potatoes and top with remaining cheese sauce.
5
Sprinkle the remaining 1 cup cheese over the top. Bake uncovered until heated through and the cheese is melted and browned, about ⏱️ 1 hour. Garnish with fresh chives or paprika and let stand ⏱️ 10 minutes before serving.
fresh chives or paprika, for garnish
Nutrition Facts
calories
237 kcal
fat Content
12 g
serving Size
0.5 cup
fiber Content
3 g
sugar Content
3 g
sodium Content
179 mg
protein Content
9 g
trans Fat Content
0.2 g
cholesterol Content
35 mg
carbohydrate Content
25 g
saturated Fat Content
7 g
unsaturated Fat Content
3.5 g
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