side-dishes
Creamy Scalloped Potatoes
Thinly sliced potatoes baked in a rich, velvety sauce made with butter, flour, milk, and sharp cheddar cheese. These hot, creamy, cheesy scalloped potatoes are a classic comfort dish and pair perfectly with ham, chicken, or holiday meals.
Ingredients
Potatoes
- 2 pounds potatoes (about 6 medium), thinly sliced
Cream Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and pepper, to taste
- 2 1/2 cups milk
- 1/4 cup finely chopped onion
- 1 cup shredded cheddar cheese
- 1 tablespoon butter (for topping)
Instructions
-
Heat the oven to 350°F. Grease a 2-quart casserole dish.
-
Wash and peel 2 pounds potatoes, removing any eyes. Slice the potatoes thinly to make about 4 cups.
-
In a saucepan over low heat, melt 3 tablespoons butter. Blend in 3 tablespoons flour, salt, and pepper to taste. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
-
Remove the pan from heat. Stir in 2 1/2 cups milk. Return to heat and bring to a boil, stirring constantly. Boil for 1 minute, continuing to stir.
-
Stir 1 cup shredded cheddar cheese into the hot sauce until fully melted.
-
Layer half of the sliced potatoes in the greased 2-quart casserole dish. Sprinkle with half of the 1/4 cup finely chopped onion. Pour about one-third of the cheese sauce over the potatoes.
-
Add the remaining potatoes and sprinkle with the remaining onions. Pour the rest of the cheese sauce over the top. Dot the surface with 1 tablespoon butter.
-
Bake uncovered at 350°F for about 60 minutes, or until the potatoes are tender and the top is lightly browned.
-
Let stand 5 to 10 minutes before serving to allow the sauce to thicken slightly.
Notes
- Cut potatoes uniformly so they cook evenly.
- Adding a pinch of paprika on top before baking adds color.
- For extra richness, substitute part of the milk with half and half.
- Great with ham, roasted chicken, or holiday meals.