Here’s a classic, creamy scalloped potatoes recipe that’s rich, cheesy, and comforting:
🧾 Ingredients (4–6 servings)
- 4–5 medium potatoes, peeled and thinly sliced
- 1 small onion, finely chopped (optional)
- 2 cups milk (whole or 2%)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1–1½ cups shredded cheese (cheddar works great)
- Salt and pepper to taste
- Pinch of nutmeg (optional)
🍽 Instructions
- Preheat oven:
- Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the sauce:
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Gradually whisk in milk until smooth and slightly thickened.
- Add half of the shredded cheese and stir until melted.
- Season with salt, pepper, and nutmeg if using.
- Assemble:
- Layer half of the potato slices in the baking dish.
- Sprinkle with a little onion if using.
- Pour half the cheese sauce over the potatoes.
- Repeat with remaining potatoes and sauce.
- Bake:
- Cover with foil and bake for 35–40 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake 15–20 more minutes until golden and bubbly.
- Let it rest 5–10 minutes before serving.
💡 Tips:
- Thin, even slices cook more evenly; a mandoline works great.
- You can mix in cooked ham, bacon, or garlic for extra flavor.
- For extra creaminess, add a few spoonfuls of sour cream or cream cheese to the sauce.
If you want, I can also give you a super-easy slow cooker version that’s basically dump-and-cook — perfect if you don’t want to babysit the oven.
Do you want me to share that version too?
