Easy Scalloped Potatoes Recipe so cheesy!
Easy Scalloped Potatoes Recipe so cheesy!
Oven-baked cheesy scalloped potatoes are warm and comforting. They make an easy, delicious side to any dish!
While we usually serve scalloped potatoes with ham, it makes a great side dish for ribs or even pulled pork sandwiches. Either way, this cheesy side dish is sure to be a hit! !
Give me all the cheesy potatoes!
The combination of cheese and potatoes is so delicious!
Fortunately, I have plenty of recipes that combine the two! ! We always have some form of this combination on all special occasions. I’m talking about Easter, Christmas, but really any day is fine.
This delicious version of scalloped potatoes uses a cheesy sauce that oozes over the starchy, delicious slices. It ends with a pretty cheesy top.
Scalloped potatoes are the perfect side dish to any meal, we think you’ll agree.
Making Scalloped Potatoes
Prepare. Preheat oven to 375 degrees. Grease a 9 x 13 baking pan.
Sauce. Melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 2-3 minutes, until golden brown. Add milk a little at a time, stirring constantly, until smooth. Cook until thickened and bubbling, stirring frequently. Remove from heat and stir in salt, pepper, and 1 cup cheddar cheese.
gather. Spread half of the potatoes evenly in the prepared baking pan. Pour half of the cheese sauce on top and spread evenly. Sprinkle ½ cup cheese over sauce. Layer the other half of the potatoes, then the remaining sauce and remaining ½ cup cheese.
bake. Bake for 45-60 minutes, until potatoes are tender and can be easily pierced with a fork. Let stand for 10-15 minutes before serving.
Variety
For the crock pot version: Crock Pot Scalloped Potatoes
When I make this for my family, I notice that the more I change the recipe, the less little hands I see. So when I make this for my little family, I stick to the recipe I write and they gobble it.
Adults, however, are another matter. They tend to like change more than my kids. Here are some ideas for changes:
- Add to diced ham between layers.
- Sprinkle cooked crumbled bacon on top
- in my opinion cheddar cheese it’s the best. I’ve seen other recipes that use Italian cheese, shredded parmesan, mozzarella, gruyere.
- mix in vegetable like cauliflower florets, sliced ​​zucchini, shredded carrots, or peas
- Add heat by including green chili or jalapeno flakes between layers. You can sprinkle hot sauce or red pepper flakes on top.
Recipe Tips
- We generally have russet potatoes Have it on hand, so that’s what this recipe uses. One downside is that you have to peel first. If you want to use red or Yukon Gold potatoes, you absolutely can. Bonus: You don’t have to peel these types of potatoes unless you want to.
- If you notice the tops of the potatoes are browning, but the inside of the plate is not yet baked, then cover it with a piece of foil and continue to bake until the potatoes are baked to your liking.
- The mandoline slicer makes slicing these potatoes a breeze. You can also simply use a sharp kitchen knife. Take care to make the slices as even as possible to ensure all slices cook at the same speed.
- If you don’t assemble the plate right away, you can Place potato chips in a bowl of cold water to prevent browning. When you are ready to make this dish, drain the potatoes and pat dry.
- be sure to use freshly grated cheese Because the bagged kind is stirred with one ingredient, that ingredient doesn’t melt together either.
store information
Divide leftovers into individually sized serving containers. shop Store in the refrigerator for 3-4 days or freeze for up to 1 month. For best results, place it in a hot safety pot and heat it in the oven. You can also use the microwave if you are in a hurry.
Make this dish ahead of time, Assemble the plate through step 3. Cover the pot and store in the refrigerator for 1-2 days. Bake according to recipe.
do not want freeze Potatoes are uncooked, so you will need to partially bake them for 30-40 minutes. Remove from oven and cool. Wrap the pan tightly with plastic wrap, then again in foil. Store in refrigerator for 2-4 weeks. Thaw before baking for 30-40 minutes, or until the dish is done and the potatoes are cooked through.
More potato dishes:
Course Side Dishes
American food
Prep time 20 minutes
Cook Time 45 minutes
Total time 1 hour 5 minutes
Serving Size 12
Calories 177 kcal
by Lil’ Luna
- 6 tablespoons flour
- 6 tablespoons butter
- 3 cups milk
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups grated cheddar cheese, divided
- 3 pounds potatoes, peeled and thinly sliced
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Preheat oven to 375 degrees. Grease a 9 x 13 baking pan.
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Melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 2-3 minutes, until golden brown. Add milk a little at a time, stirring constantly, until smooth. Cook until thickened and bubbling, stirring frequently. Remove from heat and stir in salt, pepper, and 1 cup cheddar cheese.
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Spread half of the potatoes evenly in the prepared baking pan. Pour half of the cheese sauce on top and spread evenly. Sprinkle ½ cup cheese over sauce. Layer the other half of the potatoes, then the remaining sauce and remaining ½ cup cheese.
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Bake for 45-60 minutes, until potatoes are tender and can be easily pierced with a fork. Let stand for 10-15 minutes before serving.