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.
- Arrange half of the sliced potatoes in a single layer in the prepared baking dish.
- In a small 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.
- Pour half of the sauce over the potatoes in the dish.
- Top with the remaining potatoes and pour the rest of the sauce over them.
- If using cheese, sprinkle it evenly over the top layer.
- Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is lightly browned.
- Let the dish rest for 10 minutes before serving.
Notes
- For thinner slices, use a mandoline slicer.
- If the top browns too quickly, cover the dish loosely with aluminum foil for the last 20 minutes of baking.
- You can substitute Gruyere cheese for cheddar for a different flavor.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 4
- Protein: 12
- Cholesterol: 45
Keywords: scalloped potatoes, potatoes au gratin, baked potatoes, creamy potatoes, side dish