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Amazing 45 Scalloped Potatoes Recipe Secrets

scalloped potatoes recipe
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Make the Ultimate Rich & Creamy Cheesy Scalloped Potatoes. This side dish delivers velvety smooth potatoes bathed in a decadent cheese sauce, perfect for any special gathering or comforting weeknight meal. You will love this classic recipe from our kitchen to yours.

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
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 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). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the warm milk and heavy cream until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  4. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese. Stir until the cheese is completely melted and the sauce is smooth.
  5. Arrange one third of the thinly sliced potatoes in an even layer in the prepared baking dish. Pour about one third of the cheese sauce evenly over the potatoes.
  6. Repeat the layering process two more times, ending with the remaining sauce on top.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  10. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the scalloped potatoes rest for 10 to 15 minutes before slicing and serving.

Notes

  • For easier slicing, soak your potato slices in cold water for 15 minutes, then drain and pat them completely dry before layering.
  • Make sure your milk and cream are warm before adding them to the roux; this helps prevent lumps in your sauce.
  • If you prefer a more pronounced savory flavor, you can add 1/2 teaspoon of dry mustard powder to the sauce mixture.

Nutrition

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