We love these homemade scalloped potatoes. You could say our love for potatoes runs in our Idaho genes!
This family recipe quickly became our favorite. Plus, it has simple ingredients and comes together quickly and easily. Did I mention there is cheese sprinkled between the layers of potatoes?!
If you have a potato lover, I promise they will love this recipe!
Ingredients Notes
- Russet Potatoes
- Butter
- Flour
- Milk
- Salt
- Cayenne Pepper
- Shredded Sharp Cheddar Cheese
- Paprika
How to make Homemade Scalloped Potatoes:
- Preheat oven to 350 degrees. In a small sauce pan, melt butter over low heat.
- Mix in the flour and stir until incorporated. Add the milk and stir well with a whisk.
- Add salt and cayenne pepper for flavor. Continue to cook sauce on low heat until it boils, stirring occasionally with a whisk until you thicken the sauce. Remove pan from heat and add 1 cup of cheddar cheese. Stir well until all the cheese is melted and the sauce is smooth.
- Spread half of the thinly sliced potatoes layered in a casserole dish (we used a 9×9″ baking dish that has been sprayed with non-stick cooking spray). Pour half of the cheese sauce over the potatoes. Repeat with the rest of the potatoes and cheese sauce and top with the remaining grated cheese.
- Sprinkle paprika on top and bake uncovered for 1 hour until golden brown. If you do cover to keep warm, make sure to remove the foil and bake to get that crispy brown look. Feel free to add additional salt and pepper to taste.
Storing
Cover the baking dish tightly with aluminum foil, then store in the refrigerator for up to 3 days.
We recommend Russet potatoes (like we used for this recipe) or Yukon Gold potatoes.
Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not and have a cream sauce. Our recipe is Cheesy Scalloped potatoes that contain a creamy sauce and cheese. It’s the best of both worlds.
You can even omit the cheese if it is not on your diet and still enjoy scalloped potatoes. Many scalloped potato recipes do not use cheese.
No, if you are making the recipe and you washed the potato before slicing you do not need to soak them. If you are making the recipe ahead of time you may want to soak them to avoid them turning gray.
Other Potato Recipes You Might Like
- Slow Cooker Scalloped Potatoes
- Cheesy Hashbrown Potato Casserole
- Slow Cooker Cheesy Beef and Potatoes
- Au Gratin Cheesy Potato Bake
- Make Ahead Mashed Potatoes
Homemade Scalloped Potatoes
Ingredients
- 6 russet potatoes, thinly sliced, about 4 cups
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1½ cups milk
- 1 teaspoon salt
- dash of cayenne pepper
- 1½ cups grated sharp cheddar cheese, divided
- paprika
Instructions
- Preheat oven to 350 degrees. In a small sauce pan, melt butter over low heat.
- Mix in the flour and stir until incorporated. Add the milk and stir well with a whisk.
- Add salt and cayenne pepper for flavor. Continue to cook sauce on low heat until it boils, stirring occasionally with a whisk. Remove pan from heat and add 1 cup of cheese. Stir well until all the cheese is melted and the sauce is smooth.
- Spread half of the thinly sliced potatoes in an 9×9″ baking pan that has been sprayed with non-stick cooking spray. Pour half of the cheese sauce over the potatoes. Repeat with the rest of the potatoes and cheese sauce and top with the remaining grated cheese.
- Sprinkle paprika on top and bake uncovered for 1 hour.
Notes
Nutrition
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Questions & Reviews