Easy Southern Cheesy Scalloped Potatoes
Servings: 6 servings
Calories: 326kcal
Creamy, cheesy scalloped potatoes made from scratch with tender sliced russet potatoes and a rich homemade cheddar sauce. This easy Southern side dish is perfect for holidays, Sunday supper, and make-ahead family dinners.
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Ingredients
- 4 cups thinly sliced potatoes, peeled or unpeeled (about 4 medium-size russet or Idaho potatoes)
- 3 tablespoons unsalted butter
- 1 clove garlic, minced finely or grated
- ¼ teaspoon nutmeg
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 teaspoon kosher salt
- 1 pinch ground red pepper
- 2 cups grated sharp cheddar cheese, divided
- ¼ cup Parmesan cheese grated
- ⅛ teaspoon paprika, optional
Instructions
- Gather your ingredients, slice the potatoes, and preheat your oven to 350°F.
- Melt butter in a medium-size skillet over medium-low heat. Add garlic and cook for about 30 seconds. Then, add the flour and whisk until smooth. Cook for about one minute, whisking constantly.
- Continue whisking and slowly add the milk. Keep whisking until the mixture is smooth and lump-free. Add the salt, red pepper and nutmeg.
- When the mixture comes to a boil and thickens, reduce the heat to low and add one and one-half cups of cheese. Once the cheese has melted, remove the skillet from the heat and set aside.
- Spray a two-quart baking dish with non-stick cooking spray. Add one cup of the sauce and spread out evenly on the bottom of the dish. Place half of the sliced potatoes on top of the sauce and spread them out evenly.
- Pour half of the remaining cheese sauce over the potatoes and distribute evenly.
- Repeat with the remaining potato slices and the rest of the cheese sauce.
- Sprinkle the remaining cheddar cheese evenly over the top and add the parmesan cheese.
- Cover the dish with a lid or aluminum foil and bake for 45 minutes. Uncover and bake for another 15-20 minutes. Test the potatoes for doneness by piercing them with a fork, which should slide in easily. If the potatoes are not tender, bake them for a few more minutes.
- Optional, top with a small pinch of paprika for color. Serve immediately.
Notes
For the best results with this recipe, slice the potatoes uniformly about ⅛-1/4 inch thick using a mandolin, food processor, or sharp knife. If the potato slices are thicker, you will need to increase the cooking time.
If you are in a hurry, parboil the sliced potatoes for 5-6 minutes before layering them in the baking dish. This reduces the baking time by about half. After parboiling, prepare as directed, and bake for 30-35 minutes total or until the potatoes are done.
To peel or not to peel? I almost always leave the peel on in my scalloped potatoes, but the choice is yours.
No cheddar cheese? You can substitute gruyere, Monterey Jack, a Mexican or Italian cheese blend, or any other cheese or combination of cheeses that melt well. It will change the taste, but it will still be delicious.
Russet potatoes work best in this recipe. You can substitute Yukon gold, but don’t use waxy potatoes such as new potatoes.
If you want to make scalloped potatoes ahead, parboil the sliced potatoes for five minutes and prepare the dish as directed. Do not bake. Cover and refrigerate up to 24 hours. Take the dish out of the refrigerator at least an hour before you plan to bake to allow the potatoes to come to room temperature. Cover and bake for 30 minutes. Uncover and bake for 10-15 minutes or until the cheese has melted and the potatoes are fork-tender.
Nutrition
Calories: 326kcal | Carbohydrates: 23g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 714mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 6mg | Calcium: 357mg | Iron: 1mg
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