What a delight! This is my hubby’s favorite side dish! But he eats it like a main!
Baked Southern Cheesy Scalloped Potatoes are a delightful comfort food that brings warmth and flavor to any meal. With layers of thinly sliced russet potatoes smothered in a rich, creamy cheese sauce, this dish is a favorite at family gatherings, potlucks, and holiday feasts. In this article, we’ll explore the art of making this delicious dish from scratch, along with some variations to suit different tastes.
Ingredients:
| INGREDIENTS | QUANTITY |
|---|---|
| Russet potatoes | 4 large, peeled and thinly sliced |
| Unsalted butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Whole milk | 2 cups |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Sharp cheddar cheese | 2 cups, shredded |
| Parmesan cheese | 1/2 cup, grated |
| Garlic powder | 1/4 teaspoon |
| Fresh chives (optional) | 2 tablespoons, finely chopped |
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour until smooth and cook for about 2 minutes to remove the raw flour taste, creating a roux.
- Create the Cheese Sauce: Gradually whisk in the whole milk, stirring constantly until the sauce thickens (approximately 5 minutes). Remove from heat and stir in the salt, black pepper, paprika, garlic powder, and 1 1/2 cups of shredded sharp cheddar cheese until well combined. Set aside.
- Layer the Potatoes: Arrange half of the thinly sliced russet potatoes in the bottom of the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce evenly over the potatoes.
- Add Second Layer: Place the remaining potato slices on top of the cheese sauce, followed by the remaining cheese sauce. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese and the grated Parmesan cheese on top.
- Bake: Cover the dish with foil and bake for 60 minutes. Remove the foil and continue baking for an additional 20-30 minutes or until the top is golden brown and the potatoes are tender when pierced with a knife.
- Rest and Serve: Allow the dish to rest for 10 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh chives if desired.
