Description
This Easy Homemade Scalloped Potatoes recipe features tender Yukon gold potatoes baked in a creamy, cheesy sauce made with a blend of butter, garlic, and sharp cheddar. Perfectly layered with sweet onions and topped with melted cheese, this classic comfort dish is simple to prepare and ideal for family dinners or special occasions.
Ingredients
Scale
Potatoes and Vegetables
- 2 ½ lbs. Yukon gold potatoes (cut into ⅛-inch slices)
- 1 small sweet onion (thinly sliced)
Sauce and Seasoning
- 4 Tbsp. butter (or oil)
- 1 ¼ tsp. salt (to taste)
- ½ tsp. pepper (to taste)
- ¼ tsp. garlic powder
- ¼ cup flour (gluten-free, 1-to-1)
- 2 cups milk (almond, cashew, or soy milk can be used)
- 1 cup sharp cheddar cheese (divided: ¾ cup for sauce, ¼ cup for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the scalloped potatoes.
- Slice Potatoes: Using a mandoline, food processor with a slicing blade, or knife, slice the Yukon gold potatoes into very thin â…›-inch slices for even cooking.
- Make the Sauce Base: In a medium saucepan over medium heat, melt the butter. Then whisk in salt, pepper, garlic powder, and flour to form a thick paste indicating the roux is ready.
- Add Milk Gradually: Slowly whisk in the milk, ½ cup at a time, allowing the sauce to thicken between additions. This process takes about 5 minutes and creates a smooth, gravy-like consistency.
- Incorporate Cheese: Once the sauce has thickened and all milk is incorporated, turn off the heat and stir in ¾ cup of sharp cheddar cheese until melted and smooth.
- Layer Ingredients: Spray a 2 ½ quart baking dish or 9×13 inch pan with non-stick cooking spray. Create the first layer with half the potato slices, then layer half the sliced onions, followed by half the cheese sauce. Repeat the layers with remaining ingredients.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes to allow the potatoes to cook through and flavors to meld.
- Add Remaining Cheese and Bake: Remove the foil, sprinkle the remaining ¼ cup cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes to melt the cheese and lightly brown the top.
- Optional Broiling: For a crispy topping, switch the oven to broil on high and cook the potatoes for 2-3 more minutes, watching carefully to avoid burning.
- Rest and Serve: Let the scalloped potatoes rest for at least 10 minutes after baking to set before serving and enjoy the creamy, cheesy dish.
Notes
- Use a mandoline for evenly thin potato slices which helps in even baking.
- Alternative milk options like almond, cashew, or soy milk work well for a dairy-free variation.
- Covering the dish during baking ensures the potatoes cook thoroughly without drying out.
- Broiling at the end adds a deliciously crispy cheese topping but requires close attention to avoid burning.
- Letting the dish rest improves texture and prevents it from being too runny when served.