Description
This is a simple recipe for creamy and cheesy scalloped potatoes, perfect as a comforting side dish.
Ingredients
Scale
- 2 lbs Yukon gold potatoes, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer half of the potato slices in the dish, followed by half of the onion slices. Repeat layers.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Gradually whisk in milk until smooth and thickened.
- Stir in salt, pepper, and garlic powder. Remove from heat.
- Stir in 1 1/2 cups of cheddar cheese until melted.
- Pour cheese sauce evenly over the potatoes.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil and sprinkle with remaining 1/2 cup cheese.
- Bake uncovered for 15-20 minutes, or until potatoes are tender and cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of nutmeg to the cheese sauce for extra warmth.
- You can substitute Gruyere or Monterey Jack cheese for cheddar.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg