Scalloped Potatoes Recipe

Name: Scalloped Potatoes Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 120 min
Yield: 10
Cuisine: American
Ingredients: 4 pieces Russet Potato (4 large Russet or Yukon Gold potatoes (sliced thinly to 1/8-inch thick)); ¼ cup Unsalted Butter (1/4 cup butter); ¼ cup All-Purpose Flour (1/4 cup all-purpose flour); 2 cup Whole Milk (2 cups whole milk or heavy cream); ½ tsp Kosher Salt (1/2 teaspoon Kosher salt); ½ tsp Black Pepper (1/2 teaspoon ground black pepper); 0.13 tsp Cayenne Pepper (1/8 teaspoon cayenne pepper); 1 cup Monterey Jack Cheese (1 cup grated monterey jack cheese); 1 cup Cheddar Cheese (1 cup grated Cheddar cheese)

Scalloped Potatoes Recipe - Side Dish (American)

120 minAmerican

Servings10

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat oven to 350º F. Brush 9x13 casserole dish with olive oil or spray cooking spray and set aside.
2Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.
3Make the Cream Sauce. Melt butter in a medium saucepan set over medium heat. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper. Reduce heat to simmer and continue to whisk until sauce bubbles slightly around the edges of the saucepan and has thickened slightly.
4If you are adding cheese (making Potatoes Au Gratin), stir them in at this point.
5Make the casserole. Drain cold water from the potato slices and arrange the slices in the 9x13 casserole dish. Pour cream sauce over potato slices and cover the casserole dish with foil.
6Bake covered for 45 minutes. Remove the foil and bake until the top is golden brown and the potatoes are fork-tender. If additional browning is desired, you may broil the casserole for 3 to 5 minutes.
7Serve. Remove from the oven and allow to cool for 15 minutes to allow the sauce to thicken for easier serving. Serve warm.