There’s nothing more comforting than a bubbling dish of scalloped potatoes fresh from the oven. Thin slices of tender potatoes are baked in a rich, creamy cheese sauce, then finished with a golden, cheesy crust. It’s the kind of classic side dish that turns any dinner into pure comfort food.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 4 cups |
| Butter | 3 tablespoons |
| Flour | 3 tablespoons |
| Milk | 1 ½ cups |
| Salt | 1 teaspoon |
| Cayenne pepper | 1 dash |
| Sharp cheddar cheese | 1 cup |
| Grated cheese | ½ cup |
| Paprika | For color |
Instructions:
- Preheat Oven & Prepare Dish: Heat oven to 350°F (175°C) and lightly grease a 1-quart casserole dish.
- Make the Roux: In a saucepan over medium heat, melt butter, then stir in flour to form a smooth paste. Let cook for about a minute, stirring occasionally.
- Create the Cheese Sauce: Slowly whisk in the cold milk until smooth. Season with salt and a dash of cayenne pepper.
- Cook the Sauce: Stir over low heat until thickened and just starting to bubble.
- Add Cheese: Reduce heat and stir in the cheddar until melted into a smooth, creamy sauce.
- Layer Potatoes & Sauce: Spread half the potato slices in the casserole dish. Pour half the cheese sauce evenly over the top.
- Repeat Layers: Add the rest of the potatoes, then top with the remaining cheese sauce.
- Finish with Cheese & Paprika: Sprinkle grated cheese over the top, then dust lightly with paprika for color.
- Bake: Cook uncovered for about 1 hour, until potatoes are fork-tender and the top is golden and bubbly.
- Cool & Serve: Let sit for a few minutes before serving.
These cheesy scalloped potatoes are creamy, comforting, and guaranteed to steal the spotlight at your dinner table.