Cheesy Scalloped Potatoes took forever for me to get right! Anybody else know where I’m coming from? The potatoes were always undercooked, the sauce was too thin, and they took forever to bake; but I finally cracked the code and am so excited to share it with all of you! This recipe is streamlined, delicious, and just in time to share with all of my Canadian friends who are about to celebrate Thanksgiving. I hope you like this one, it’s a keeper!
Here’s how to make the best Cheesy Scalloped Potatoes!
The Potatoes
Start by peeling and slicing some Yukon Gold potatoes into 1/4” slices. I prefer to use Yukon Gold in scalloped potatoes because they hold their shape better than russet potatoes do. The yellow hue also adds to the overall appearance of the cheesy casserole!
The secret to perfectly cooked scalloped potatoes is to briefly boil the potato slices before assembling them into the casserole. Just 5 minutes on the stovetop makes a world of difference in the outcome of the scalloped potatoes.
You don’t have to guess when the potatoes will be cooked through, because they’re mostly cooked when you put them in the oven. A quick bake in the oven is all you need to melt the cheese and finish softening the potatoes. Which brings us to the next step!
The Roux
While the potatoes briefly boil on the stovetop, make a traditional roux by melting some butter in a large sauté pan. To the melted butter, add flour and cook until golden and toasty (1-2 minutes). To the roux, add milk and whisk over low heat until thickened. Off heat, add in the seasonings and some of the cheese. Whisk until the cheese is melted. Set aside until the potatoes are finished cooking.
Assembling the Cheesy Scalloped Potatoes
In a 9 x 9” casserole pan, layer half of the drained potatoes. Pour about 1/3 of the sauce over the potatoes.
Layer the rest of the potatoes and pour the remainder of the sauce over top. Sprinkle with the remaining cheese and bake until the sauce is bubbly and the cheese is melted.
Serve immediately!
Cheesy Scalloped Potatoes
2 pounds Yukon gold potatoes, peeled and sliced 1/4” thick and boiled for 5 minutes in salted water
Sauce:
1/4 cup butter
1/4 cup flour
2 cups whole milk
1/2 cup cream
1 teaspoon kosher salt
1/2 teaspoon season salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (can also use black pepper if you don’t have white pepper in your pantry)
2 1/2 cups of shredded cheese (I like to use a mixture of cheddar and gruyere cheese in a ratio of 2 parts of cheddar to 1 part gruyere)
Directions
Peel and slice potatoes into 1/4” slices. Boil for 5 minutes in salted water, drain and set aside. Handle the potatoes carefully so they don’t break apart.
To make sauce:
In a large sauté pan, melt 1/4 cup butter over medium low heat. To the melted butter, add flour and whisk constantly until golden and toasty (about 1-2 minutes). To the roux, add the milk and cream and let simmer over low heat until thickened. Remove from heat and add 1 cup of the shredded cheese, kosher salt, seasoned salt, garlic powder, and white pepper. Whisk until the cheese has melted.
Place half of the cooked potatoes at the bottom of a 9 x 9” baking pan. Top with 1/3 of the sauce. Next layer on the remainder of the potatoes and the rest of the sauce. Sprinkle with the reserved cheese. Bake at 375 F for 20-25 minutes, until the sauce is bubbly and the cheese is melted. Enjoy!!
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