Scalloped potatoes are a classic comfort food, and this dish is so simple, you’ll make it all the time. Perfectly smooth and cheesy mashed potatoes!
Scalloped potatoes remind me of special occasions with loved ones and a dish that is both comforting and delicious. In most households, scalloped potatoes are saved for special occasions since they require a little more effort than, example, mashed potatoes or a potato casserole, but are likely more delectable than either because of the addition of a handmade, buttery cream sauce, sautéed onions, and cheddar cheese.
Recipe for Scalloped Potatoes
This recipe is my all-time favorite potatoes because they turn out perfect every time. These scalloped potatoes are created with just four basic ingredients, and are a traditional Easter side dish served with baked ham.
Potatoes, preferably thin slices of starchy potatoes that have been peeled. To simplify things, I chose big Idaho potatoes (because peeling small potatoes is the worst).
Butter, preferably salted, can be used both for flavoring and frying.
For that classic onion flavor, I cooked some yellow onions in some butter until they were just beginning to brown.
Flour is our thickener of choice.
In order to dilute the flour, butter, and onion combination, milk is added.
Season with salt and pepper to taste, but I recommend more salt. I’ll explain why in a while.
Nutmeg powder is a flavorful spice that can be used on its own. It pairs wonderfully with potatoes.
Extra-Standard Heavy Cream – for a truly luxurious sauce.
Cheese, grated cheddar; I used medium cheddar but feel free to use sharper cheddar if that’s your preference.
Ingredients:
Potatoes, cut thinly, 4 cups
1 stick of butter 1 cup of flour
The equivalent of one and a half cups of milk
A single teaspoon of salt
Cayenne pepper, one dash
1 cup of grated mature cheddar
one-half cup of shredded cheese, for topping
Instructions:
To make the sauce, you’ll need a small sauce pan, the butter, and the flour, which you’ll need to melt and then whisk together until completely incorporated. This will thicken up if you let it sit for a while.
Pour in the chilled milk called for in the recipe and give it a good whisking to combine.
Season the mixture with the cayenne pepper and salt.
Put this into a pot and heat it slowly until it reaches a boil and a smooth consistency. The whisk you used in the previous step may need to be used sometimes to give this a stir.
Turn down the heat and mix in some extra cheese.
Put roughly half of the sliced potatoes in a greased baking dish. Make sure the dish is a casserole.
Spread half of the sauce over the potatoes, repeat with another layer of potatoes, and then cover everything with the remaining sauce.
When you’re done, you can add more cheese on the top as desired.
Cook it uncovered at 350 degrees Fahrenheit.
Starting from that point, you can cook this until it reaches a wonderful golden brown hue. To add a splash of color, sprinkle some paprika on top.