Potatoes and cheese just scream comfort food to me and on a cold winter night, a pan of cheesy scalloped potatoes really hits the spot. This is a super easy recipe and beats the hell out of the boxes of dehydrated potatoes from the store.
Tips on Preparation
The easiest way to cut up your potatoes and get nice thin slices is to use a mandolin. One of these will speed up the slicing, and make all your slices nice and even. If you haven’t gotten one, you might think about adding one to your kitchen tools.
Personally, I have one about like this. Do be sure to use safety gloves if you don’t want a piece of fingertip in your food!
Making Scalloped Potatoes Ahead of Time
You can absolutely make your scalloped potatoes ahead of time. Just cook them for 30 minutes, cool, and store in the fridge for up to 3 days. When you are ready, just finish cooking for 30-40 minutes.
Easy Scalloped Potato Recipe
Square baking pan
- 4 cups thinly sliced potatoes (Yukon Gold or Russet; about 2 pounds give or take)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 tsp garlic powder
- 1 dash cayenne pepper
- 2 cups grated sharp cheddar cheese divided
Preheat oven to 350 degrees.
Grease an 8×8 or 9×9 inch baking dish.
In a small sauce pan, melt butter and stir in flour. Cook for one minute
Gently whisk in the milk and season with salt, garlic powder, and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 cup of the cheddar cheese.
Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining 1 cup of cheddar cheese on top. Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.