Scalloped Potatoes

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 03/01/2021, viewed by 1220 , 0 Comments
yield10 portionstotal time115m

This is a very basic scalloped potatoes recipe, and so a great place to start your homemade scalloped potato journey. A little more effort and a lot more time than the boxed stuff, but totally worth the effort. Add some crispy bacon bits, some ham chunks, or a sprig of thyme to the cheese sauce to take it to the next level.

What you will need

2 lb Yukon Gold Potatoes

2 Tbsp Unsalted Butter

2 Tbsp AP Flour

1 1/2 cups Milk

8 oz. Shredded Cheddar

1/2 tsp Salt

Black Pepper

(Nutritional facts 202 calories, 9.68 g fat, 26.01 g carbohydrates, 3.13 g protein, 7 mg cholesterol, 383 mg sodium)

How to cook

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s is good). A mandolin slicer will make this a little easier, but a sharp knife will do fine as well.

Wash the potatoes and slice them thin (about the width of 2 stacked quarters is good). A mandolin slicer will make this a little easier, but a sharp knife will do fine as well.

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Melt the butter in a sucepan over low heat.

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 brown.

Add the flour. Stir constantly until the flour begins to toast to a reddish brown.

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g over heat until the milk begins to thicken, scraping the bottom of the pan with a spatula to avoid scorching.

Stream in the milk, stirring vigorously to avoid clumping. Continue stirring over heat until the milk begins to thicken, scraping the bottom of the pan with a spatula to avoid scorching.

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Remove from heat and stir in the shredded cheddar.

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Add the salt and a little black pepper. Adjust to taste.

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Coat a casserole dish with a little butter.

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Start with a layer of sliced potatoes, fanned out evenly across the bottom.

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Spread a layer of the cheese sauce over the top.

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Top with another layer of potatoes.

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And cheese.

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 up. You should end with a layer of cheese sauce.

Alternate layers of sliced potatoes and cheese sauce until they're all used up. You should end with a layer of cheese sauce.

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wn around the 45-minute mark, top the dish with foil to keep it from burning.

Bake for about 90 minutes, but check-in halfway. When the top begins to brown around the 45-minute mark, top the dish with foil to keep it from burning.

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