Cheesy Scalloped Potatoes
Ingredients
- 2 lbs (about 4–5 large) potatoes, thinly sliced (Yukon Gold or Russet)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream (optional but richer)
- 2 cups shredded cheese (cheddar is classic; mix with mozzarella or Gruyère if you like)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ tsp onion powder (optional)
Instructions
- Preheat oven
Set to 375°F (190°C). Grease a baking dish. - Make the sauce
- Melt butter in a pan over medium heat.
- Stir in flour and cook 1 minute.
- Slowly whisk in milk and cream.
- Add garlic, salt, pepper, and spices.
- Simmer until thickened (3–5 minutes).
- Stir in about 1½ cups of cheese until melted.
- Layer the potatoes
- Arrange a layer of sliced potatoes in the dish.
- Pour some sauce over them.
- Repeat layers until everything is used.
- Top it off
Sprinkle remaining cheese on top. - Bake
- Cover with foil and bake 40 minutes.
- Remove foil and bake another 20–30 minutes until bubbly and golden.
- Rest before serving
Let sit 10 minutes so it sets up nicely.
Tips
- Slice potatoes evenly (a mandoline helps a lot).
- Add cooked bacon or ham for a heartier version.
- For extra crispiness, broil the top for 2–3 minutes at the end.