Perfect Scalloped Potatoes Recipe

This recipe for Scalloped Potatoes is one you will make again and again. Extremely creamy and cheesy potato perfection!

Scalloped Potatoes

When I think of Scalloped Potatoes, I think of family get togethers, holidays, and an unforgettable super creamy cheesy potatoes. Scalloped Potatoes are usually reserved for those special occasions because they are a little more time consuming than say, a mashed potato or a potato casserole but are probably more delicious than them both because they are laced with a homemade, buttery cream sauce, browned onions and a polite amount of cheddar cheese.

The basic ingredients of scalloped potatoes are starchy *peeled* potatoes cut relatively thin, butter, onions, flour, milk, cream and cheese. You peel and slice the potatoes, fry up the onions, make the cream sauce, layer them all together with the grated cheese and bake for a good hour until the potatoes have softened up and the top is brown and bubbly. I used four large Idaho potatoes to make my life easier (because peeling small potatoes is the worst) and fried up the onions until lightly browned for that delicious onion flavor.

Scalloped Potatoes

After making this recipe consistently for the past three months, trying to get it just right, I realized that the only trick into getting amazing potatoes is the salt. After you make the cream sauce and taste, you’ll want to add enough salt until its perfect for your liking. And then here’s the kicker: add a little extra because all those potatoes you’re going to cover in sauce are not seasoned AT ALL. The sauce needs to keep itself delicious while flavoring all those potatoes too. So a little extra salt does and will make all the difference in this recipe. Don’t forget it!

Besides that little tip, everything else is pretty straight forward. Below are a few drool-worthy photos that will have you dreaming of potatoes until the next major holiday. Scroll to the bottom of this post for the scalloped potato recipe card and other ways to print, save, bookmark and pin this recipe because between you and me, you’re not going to want to use any other recipe after this one.

Have a great day, friends!

Scalloped Potatoes Recipe

Scalloped Potatoes

Scalloped Potatoes Recipe

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

This recipe for Scalloped Potatoes is one you will make again and again. Extremely creamy and cheesy potato perfection!

  • 3 pounds Idaho potatoes (about 4 large)

For the cream sauce:

  • 6 tablespoons salted butter
  • 1 1/4 cups onion (finely diced, about 1/2 large onion)
  • 1/4 cup all purpose flour
  • 3 1/2 cups milk
  • salt & pepper (to taste)
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • 1 1/2 cups grated cheddar cheese
  1. Spray a casserole dish or 9×13 pan with nonstick cooking spray and set aside. Preheat oven to 425 degrees.

  2. Peel potatoes and rinse. Slice into 1/4-inch pieces and set aside.

For the cream sauce:

  1. In a deep skillet, melt butter over medium heat. Fry onions until lightly browned and fragrant, about 5 minutes. Sprinkle in flour and whisk until smooth paste is created. Slowly whisk in milk and bring to simmer. Add in salt, pepper and nutmeg while waiting for sauce to bubble. Sauce should thicken once it starts bubbling. Remove from heat and stir in heavy cream. Taste and adjust seasonings. Once you get the sauce to taste how you like, add in a little extra salt.

For assembly:

  1. Spread about 1/3 cup cream sauce into the casserole dish. Add about half the potatoes, being sure to separate from each other as best as possible. Top with half the remaining cream sauce and half the cheddar cheese. Top with remaining potatoes, sauce and cheese.

  2. Bake for 1 hour uncovered. Check after 30-40 minutes to ensure the top isn’t getting too brown. If it is, cover with foil for remaining baking time. Cool 10-15 minutes before serving.

The post Perfect Scalloped Potatoes Recipe appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/scalloped-potatoes/

Leave a Reply

Your email address will not be published. Required fields are marked *