Scalloped Potatoes
Soft, tender, thinly sliced Scalloped Potatoes are flavorful as can be in a creamy mixture, then coated with freshly grated cheddar cheese and baked to bubbly golden brown perfection.
Servings: 6
Equipment
Ingredients
- 2 tablespoons (28 g) unsalted butter
- ½ large white onion sliced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika powder
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 ½ cup (355 ml) milk
- ½ cup (115 g) sour cream
- 2 cups (226 g) freshly shredded cheddar cheese divided
- 4 large yellow potatoes 1 ½ pounds, peeled and sliced into ¼-inch thick slices
Instructions
- Preheat the oven to 400 °F (204 °C)
- Melt the butter in a large skillet over medium heat then add the onion and cook until it becomes translucent.2 tablespoons unsalted butter, ½ large white onion
- Add the garlic, salt, pepper, paprika and thyme to the pan and cook just until the garlic becomes fragrant, about one minute.2 cloves garlic, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika powder, ½ teaspoon dried thyme
- Add the flour and whisk until it starts to turn a light brown color then add the milk and sour cream and stir until it starts to thicken.3 tablespoons all-purpose flour, 1 ½ cup milk, ½ cup sour cream
- Add 1 cup of the cheese to the sauce and stir until it's fully melted.1 cups freshly shredded cheddar cheese
- Pour 1/4 of the mixture into a 9 by 13-inch baking pan or casserole dish and spread it out evenly then layer in 1/3 of the potatoes.4 large yellow potatoes
- Pour another 1/4 of the mixture on top then sprinkle 1/3 of the cheese on top followed by another layer of potatoes then sauce, then cheese, then potatoes, then sauce and the remaining cheese on top.1 cups freshly shredded cheddar cheese
- Cover with nonstick foil and bake for 45 minutes then remove the foil and bake for another 20 to 30 minutes or until the top starts to bubble and the potatoes are tender.
- Let it cool for 30 minutes to an hour before slicing and serving with freshly chopped chives for garnish if desired.
Notes
These scalloped potatoes can be stored in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1 serving | Calories: 367 kcal | Carbohydrates: 28 g | Protein: 15 g | Fat: 22 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 66 mg | Sodium: 477 mg | Potassium: 651 mg | Fiber: 3 g | Sugar: 5 g
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