Description
A basic recipe for creamy, baked scalloped potatoes.
Ingredients
Scale
- 4 large Russet potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded sharp cheddar cheese (optional)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Grease an 8×8 inch baking dish.
- Place the sliced potatoes in a large bowl.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until the sauce thickens slightly.
- Stir in the salt, pepper, and nutmeg. If using cheese, stir in half of it now until melted.
- Pour the sauce over the potatoes and toss gently to coat.
- Transfer the potato mixture to the prepared baking dish. Sprinkle the remaining cheese on top, if using.
- Bake for 50 to 60 minutes, or until the potatoes are tender and the top is lightly browned.
- Let the dish rest for 10 minutes before serving.
Notes
- For thinner slices, use a mandoline slicer.
- You can substitute half-and-half for milk for a richer sauce.
- If the top browns too quickly, cover the dish loosely with foil for the last 20 minutes of baking.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 30
Keywords: scalloped potatoes, potatoes au gratin, baked potatoes, creamy potatoes, side dish