Description
A classic and creamy scalloped potatoes recipe that never fails, perfect as a comforting side dish for any occasion.
Ingredients
Units
Scale
- 4 cups thinly sliced russet potatoes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk and cook until the mixture thickens, about 5 minutes.
- Stir in salt, pepper, garlic powder, and onion powder.
- Layer half of the sliced potatoes in the baking dish and pour half of the sauce over them.
- Repeat with the remaining potatoes and sauce. Top with shredded cheddar cheese if using.
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 25-30 minutes until golden and bubbly.
- Let sit for 10 minutes before serving.
Notes
- You can add sliced onions between the potato layers for extra flavor.
- For a richer dish, use half-and-half instead of milk.
- This recipe can be made a day ahead and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg