Ingredients
Potatoes
- 3 (15 ounce cans) sliced potatoes, drained and rinsed
Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 1/2 cups whole milk
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- Prepare Oven and Dish: Preheat the oven to 350°F and grease an 8×8 casserole dish thoroughly to prevent sticking.
- Drain Potatoes: Drain and rinse the canned sliced potatoes well to remove excess sodium and canning liquid.
- Make Cheese Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour, garlic powder, salt, and pepper, cooking for 1 minute to form a roux. Gradually whisk in the milk, continuously stirring until the sauce thickens and bubbles, about 5 minutes. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Layer the Dish: Place half of the drained potatoes evenly in the casserole dish. Season lightly with salt and pepper if desired. Pour half of the cheese sauce over the potatoes. Repeat layering with the remaining potatoes and sauce.
- Add Cheese Topping and Bake: Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top. Bake uncovered for 30 to 40 minutes, or until the top turns golden brown and the sauce is bubbly.
- Rest and Serve: Allow the scalloped potatoes to sit for a few minutes after baking to set, then serve warm.
Notes
- For a thicker sauce, ensure to cook the roux (butter and flour) for a full minute before adding milk.
- Use whole milk for best creaminess; reduced-fat milk can be substituted but may alter texture.
- Rinsing canned potatoes reduces sodium and improves taste.
- Season layers with salt and pepper to enhance flavor but adjust to your preference based on sodium content of canned potatoes.
- This dish pairs well with roasted meats or green vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
