Description
Mom’s Old Fashioned Scalloped Potatoes are a classic, creamy, and cheesy baked side dish made with thinly sliced russet potatoes layered with a rich milk-based sauce infused with onions and topped with melted cheddar cheese. This comforting recipe is perfect for family dinners and nostalgic meals.
Ingredients
Scale
Potatoes and Vegetables
- 2 lbs russet potatoes (about 5 medium potatoes), peeled and thinly sliced
- 1 small onion, thinly sliced
Sauce
- 1/4 cup butter
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 2.5 cups milk
Toppings
- 1.5 cups shredded cheddar cheese
- Parmesan cheese, optional for serving
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish thoroughly with cooking spray to prevent sticking.
- Slice Potatoes and Onion: Peel and thinly slice the russet potatoes and the small onion. Set these aside for layering in the casserole.
- Make the Cream Sauce: In a small pot over low heat, melt the butter. Once melted, add the salt, pepper, and flour. Stir continuously until the mixture is smooth. Increase the heat to high and gradually whisk in the milk, adding it about half a cup at a time. Continue stirring until the sauce boils and thickens, about 1-2 minutes. Remove from heat and stir in the sliced onions.
- Layer the Potatoes and Sauce: Arrange a layer of sliced potatoes in the bottom of the prepared baking dish, slightly overlapping the slices. Pour about one-third of the cream sauce evenly over the potatoes. Repeat the layering two more times, ending with cream sauce on top.
- Add Cheese and Bake: Evenly sprinkle the shredded cheddar cheese over the top of the final layer. Cover the baking dish and bake for 45 minutes. Then remove the cover and bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbly.
- Optional Garnish and Serve: If desired, sprinkle Parmesan cheese on top before serving for extra flavor. Let the scalloped potatoes rest a few minutes before serving to allow the sauce to set.
Notes
- This recipe yields a rich and creamy scalloped potato dish with a wonderful cheesy topping that’s perfect for comfort food cravings.
- Using russet potatoes is ideal as they hold their shape well and absorb the sauce beautifully.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be refrigerated and reheated; the dish often tastes even better the next day.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 377 calories
- Sugar: 7.9 g
- Sodium: 579.1 mg
- Fat: 19 g
- Saturated Fat: 11.1 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38.1 g
- Fiber: 4.6 g
- Protein: 14.6 g
- Cholesterol: 55 mg
