Ah, potatoes—the understated hero of countless meals! I stumbled upon this cheesy scalloped potato recipe during a spontaneous kitchen experiment, and oh boy, did it transform my dinner game. Imagine layers of thinly sliced spuds drowned in gooey cheese, like a culinary hug, all while the aroma wraps your senses in cozy comfort—kind of like finding a forgotten $20 bill in your winter coat pocket.
Steps
- Preheat your oven to 400°F (200°C) and lightly grease an 8×8-inch casserole dish with nonstick cooking spray. Arrange the potato slices and onion rings in the dish, alternating layers of potatoes and onions.
- In a medium-sized saucepan, melt the butter over medium heat. Add the flour and salt, whisking constantly for one minute to form a roux. Gradually stir in the milk and cook until the mixture thickens.
- Stir in the shredded cheddar cheese all at once, continuing to stir until the cheese has melted and the sauce is smooth, which should take about 30-60 seconds. Pour this cheese sauce evenly over the layered potatoes and onions in the casserole dish.
- Cover the dish with aluminum foil and bake it in the preheated oven for 85-90 minutes, or until the potatoes are tender. If you prefer a crispy topping, switch the oven to broil after baking and broil until the top is golden brown.
- Once baked, remove the dish from the oven and season with salt and pepper to your taste. Serve the cheesy scalloped potatoes warm as a side dish or a main course.
Ingredients
- 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion, sliced into rings
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk, at room temperature
- 1 ½ cups mild cheddar cheese, shredded
- Salt and pepper to taste
FAQ
- What is the main difference between scalloped potatoes and au gratin potatoes?
- Scalloped potatoes typically involve sliced potatoes baked in a casserole dish with heavy cream and herbs, while au gratin potatoes include grated cheese between the layers, resulting in a richer, cheesier dish. Scalloped potato slices are usually thicker than those used in au gratin.
- Which type of potatoes are best for making scalloped potatoes?
- Russet potatoes or Yukon Gold potatoes are recommended for scalloped potatoes due to their starchy nature, which helps thicken the sauce and ensures they become soft and tender during cooking.
- Can I add ham to the cheesy scalloped potatoes recipe?
- Yes, you can certainly add ham to the dish for a more substantial meal. Simply cube the ham and layer it with the potatoes, transforming the dish from a side to a main course.
- Is it possible to prepare cheesy scalloped potatoes in advance?
- Yes, you can prepare the cheesy scalloped potatoes a day ahead. Assemble the dish with the cheese sauce, cover it, and store it in the refrigerator. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time if necessary.
- How can I ensure even cooking of the potato slices in the dish?
- To ensure the potato slices cook evenly, use a mandoline slicer to achieve uniform thickness, ideally between 1/8 to 1/4 inch. This consistency helps the potatoes cook evenly throughout the dish.
Tips
- Use a mandoline slicer to cut the potatoes evenly to a thickness of 1/8 to 1/4 inch. This ensures they cook uniformly and become tender.
- Consider adding cubed ham between the layers of potatoes for a heartier dish, transforming it from a side to a main course.
- Prepare the dish a day ahead by assembling it without baking. Cover and refrigerate it, then bake directly from the fridge the next day, adding a few extra minutes if necessary.
- For a golden, crispy topping, switch your oven to the broil setting after the potatoes have cooked and broil until the surface is nicely browned.
Equipment
- Mandoline slicer – for evenly slicing potatoes
- 8×8-inch casserole dish – if not already available in your kitchen collection
