Scalloped Potatoes
Creamy baked potatoes in cheese sauce — easy cheesy scalloped potatoes, scalloped potatoes and ham, crockpot, and loaded — for Sunday dinner or a holiday table.
★ side
sideEASY CHEESY SCALLOPED POTATOES
These Easy Cheesy Scalloped Potatoes is a gorgeous side dish perfect for Christmas, thanksgiving and other special occasions. It is crispy, creamy and cheesy and pairs well with chicken, red meat and fish. Serve this stunning dish as a side.
Dania AbbadiIngredients
- 1 kg potatoes
- 1 cup mozzarella
- ¾ cup cheddar
- 1 cup cream
- 1.5 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste black pepper
- to garnish Parsley or dill
- Salt
Instructions
- 1Preheat the oven to 375°F/190°C/gas mark 5 and butter a baking dish.
- 2Peel and slice the potatoes thinly, then layer them on the baking dish.
- 3In a saucepan over medium heat, melt the butter and whisk in the flour. Cook, stirring, until smooth. Gradually add the milk and cream, whisking to avoid lumps. Season with onion powder, garlic powder, salt and pepper. Bring to a boil, then simmer until thickened, stirring occasionally.
- 4Add the cheese and stir until melted. Pour half of the sauce over the potatoes and cover with foil. Bake for 30 minutes.
- 5Remove the foil and pour the rest of the sauce over the potatoes. Bake for another hour or until golden and tender.
- 6Garnish with parsley and serve hot or warm. Enjoy!
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Open in Pepper →Soft Potatoes Under A Blanket Of Cheese
Scalloped potatoes turn three cheap things — potatoes, milk, and cheese — into the dish everybody scrapes the corners of. It bakes while you handle the rest of dinner, and it feeds a crowd without much fuss.
Cooks on Pepper reach for this collection on Sunday, at holiday dinners, and any night there's leftover ham to use up.
Every recipe here is a real one somebody makes: Easy Cheesy Scalloped Potatoes, Scalloped Potatoes & Ham, Scalloped Potatoes with Three Cheeses, Cheesy Boursin Scalloped Potatoes, Crockpot Scalloped Potatoes, Loaded Scalloped Potatoes with bacon, and Grandma Zimmerman's Stovetop Scalloped Potatoes.
Quick Tips
- 1
Slice them thin and even
Aim for 1/8-inch slices so every layer softens at the same time. A mandoline or the slicing blade on a food processor does 3 pounds in a couple of minutes.
- 2
Cook the flour first
Stir the flour into melted butter and let it bubble 1 to 2 minutes before adding milk, so the sauce doesn't taste pasty.
- 3
Shred your own cheese
Bagged shreds are coated to keep from clumping and can turn the sauce grainy. Grate 2 cups of cheddar or Gruyere off the block instead.
- 4
Cover then uncover
Bake covered at 375°F for about 45 minutes, then uncover for 20 to 30 more so the top browns and the sauce thickens.
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