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Cheesy Scalloped Potatoes Recipe

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4 from 9 reviews

These Cheesy Scalloped Potatoes are a rich and creamy classic American side dish made with thinly sliced russet potatoes baked in a smooth, flavorful cheddar cheese sauce. Perfect for holiday dinners or family meals, this comforting dish features tender potatoes layered and baked to golden perfection with a touch of dijon mustard and aromatic rosemary.

  • Total Time: 2 hours
  • Yield: 8 servings

Ingredients

Cheese Sauce

  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 2½ cups half and half
  • 2 tablespoons dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • 1½ cups shredded sharp cheddar cheese

Topping and Potatoes

  • 2 pounds russet potatoes, peeled and thinly sliced (⅛-inch slices)
  • ½ cup shredded sharp cheddar cheese (for topping)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat the oven to 350℉ (175℃). Lightly spray a 9×13-inch or 3-quart baking dish with nonstick cooking spray and set it aside.
  2. Melt Butter: In a medium saucepan over medium heat, melt 3 tablespoons of salted butter until fully liquefied, preparing for the roux base of the cheese sauce.
  3. Add Flour: Whisk in 3 tablespoons all-purpose flour to the melted butter and cook for 1 minute while whisking constantly to remove raw flour taste and form a smooth roux.
  4. Incorporate Half and Half: Gradually add 2½ cups half and half a little at a time while whisking continuously. Continue cooking for 5 to 8 minutes until the mixture thickens into a creamy sauce.
  5. Season Sauce: Stir in 2 tablespoons dijon mustard, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and ½ teaspoon dried rosemary to infuse the sauce with flavor.
  6. Add Cheese: Remove the pan from heat and stir in 1½ cups shredded sharp cheddar cheese until melted and smooth, creating a rich cheese sauce.
  7. Layer Potatoes: Arrange the peeled and thinly sliced russet potatoes in rows in the prepared baking dish, similar to fallen dominoes, ensuring even layering for consistent cooking.
  8. Assemble Dish: Pour the cheese sauce evenly over the layered potatoes. Sprinkle the remaining ½ cup shredded sharp cheddar cheese on top for a golden crust.
  9. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 minutes to allow potatoes to cook through and absorb the cheesy sauce.
  10. Bake Uncovered: Remove the foil and bake for an additional 20 to 30 minutes until the top is golden brown, bubbly, and the potatoes are fork tender.
  11. Rest and Serve: Let the scalloped potatoes rest at room temperature for 10 minutes before serving to allow the sauce to set slightly for easier slicing and enhanced flavor.

Notes

  • For best results, use a mandolin slicer to achieve consistent ⅛-inch potato slices that cook evenly.
  • Russet potatoes are ideal due to their starchy texture which yields a creamy and tender final dish.
  • Covering the dish with foil during the initial bake prevents the top from burning and helps the potatoes cook properly.
  • Letting the dish rest before serving allows the sauce to thicken and makes serving easier.
  • You can substitute half and half with whole milk and heavy cream mixed for similar creaminess.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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