Baked Cheesy Scalloped Potatoes
Baked Southern Cheesy Scalloped Potatoes are a delightful comfort food that brings warmth and flavor to any meal. With layers of thinly sliced russet potatoes smothered in a rich, creamy cheese sauce, this dish is a favorite at family gatherings, potlucks, and holiday feasts. In this article, we’ll explore the art of making this delicious dish from scratch, along with some variations to suit different tastes.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large, peeled and thinly sliced |
| Unsalted butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Whole milk | 2 cups |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Sharp cheddar cheese | 2 cups, shredded |
| Parmesan cheese | 1/2 cup, grated |
| Garlic powder | 1/4 teaspoon |
| Fresh chives (optional) | 2 tablespoons, finely chopped |
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour until smooth and cook for about 2 minutes to remove the raw flour taste, creating a roux.
- Create the Cheese Sauce: Gradually whisk in the whole milk, stirring constantly until the sauce thickens (approximately 5 minutes). Remove from heat and stir in the salt, black pepper, paprika, garlic powder, and 1 1/2 cups of shredded sharp cheddar cheese until well combined. Set aside.
- Layer the Potatoes: Arrange half of the thinly sliced russet potatoes in the bottom of the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce evenly over the potatoes.
- Add Second Layer: Place the remaining potato slices on top of the cheese sauce, followed by the remaining cheese sauce. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese and the grated Parmesan cheese on top.
- Bake: Cover the dish with foil and bake for 60 minutes. Remove the foil and continue baking for an additional 20-30 minutes or until the top is golden brown and the potatoes are tender when pierced with a knife.
- Rest and Serve: Allow the dish to rest for 10 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh chives if desired.
