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Amazing scalloped potatoes recipe: 1 secret

scalloped potatoes recipe
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This is the ultimate rich and creamy cheesy scalloped potatoes recipe. Jacob perfected this side dish to be the perfect comforting addition to your holiday table or family dinner. It features tender, thinly sliced potatoes swimming in a velvety, cheesy sauce.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Slice potatoes thinly using a mandoline or sharp knife. Place slices in a bowl of cold water to prevent browning; drain well before using.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Mix in 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese until melted and smooth.
  6. Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cheese sauce evenly over the potatoes.
  7. Repeat the layering process twice more with the remaining potatoes and sauce.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and continue to bake for another 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  11. Let the scalloped potatoes rest for 10 minutes before serving.

Notes

  • Use Russet potatoes for the best creamy texture.
  • Slicing potatoes uniformly is key for even cooking; a mandoline slicer helps greatly.
  • Warming the milk slightly prevents the sauce from seizing when added to the roux.
  • For an extra layer of flavor, you can add a pinch of cayenne pepper to the sauce.

Nutrition

Find it online: https://tasteportfolio.com/creamy-cheesy-scalloped-potatoes-recipe/