Very Easy Cheesy Scalloped Potatoes
Indulge in the ultimate comfort food with these Very Easy Cheesy Scalloped Potatoes, a rich and creamy side dish perfect for any occasion. Featuring tender, perfectly thin slices of Russet potatoes smothered in a luscious homemade cheese sauce infused with sharp cheddar, Parmesan, and subtle hints of garlic and onion, this recipe is a crowd-pleaser. Baked to golden, bubbly perfection, it's ideal for weeknight dinners, holiday feasts, or potlucks. With just 20 minutes of prep time and simple, pantry-friendly ingredients, this dish transforms basic potatoes into a decadent, savory masterpiece that will have everyone coming back for seconds.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup Parmesan cheese, grated
- 1 as needed Cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
Peel the potatoes and slice them into thin, 1/8-inch rounds. Set aside in a bowl of water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a paste.
Gradually whisk in the milk, ensuring there are no lumps. Stir constantly while cooking until the sauce thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in 1 1/2 cups of the shredded cheddar cheese. Add the salt, black pepper, garlic powder, and onion powder. Mix well until the cheese is melted and the sauce is smooth.
Drain and pat the potato slices dry. Arrange half of the potato slices in an even layer in the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Layer the remaining potatoes on top, followed by the remaining cheese sauce.
Sprinkle the top with the remaining 1/2 cup of cheddar cheese and the Parmesan cheese.
Cover the dish with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the scalloped potatoes to rest for 5-10 minutes before serving. Enjoy this creamy, cheesy delight!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 458 mg | 35% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
