Ingredients
Potatoes
- 2 pounds russet potatoes
Cheese Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 ½ cups freshly grated sharp cheddar cheese, divided
Garnish
- Paprika (for garnish, about ⅛ teaspoon)
- Fresh chopped chives or parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 13″x9″ baking pan with cooking spray to prevent sticking.
- Boil the Potatoes: Bring a large pot of water to a boil. Scrub the russet potatoes well and place them whole into the boiling water. Boil for 20-25 minutes until they can be easily pierced with a knife but are not falling apart. Remove from water and allow them to cool until you can handle them comfortably.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook continuously until the mixture turns golden brown, about 2 minutes. Gradually stir in the milk and continue to cook while stirring frequently until the sauce thickens, about 2-3 minutes. Remove from heat and stir in 2 cups of the shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Slice the Potatoes: Peel the cooled potatoes gently and slice them into thin rounds about ⅛ inch thick.
- Layer the Potatoes: In the prepared baking dish, layer one-third of the sliced potatoes evenly, overlapping slightly. Season lightly with salt and pepper, then spoon one-third of the cheese sauce over the potato layer. Repeat this layering two more times, finishing with the remaining cheese sauce on top. Ensure all potatoes are fully covered with sauce.
- Add Topping: Sprinkle the final ½ cup of shredded cheddar cheese over the top layer with a light dusting of paprika for color and flavor.
- Bake: Place the dish in the oven and bake for 20-25 minutes or until the cheese sauce is bubbly and the top is lightly golden.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped chives or parsley if desired. Serve immediately for a warm, cheesy delight.
Notes
- Boiling the potatoes whole helps them cook evenly and prevents them from becoming too mushy during baking.
- Using sharp cheddar cheese enhances the flavor, but feel free to mix in other cheeses like Gruyère for a different twist.
- For a richer sauce, you can substitute whole milk or heavy cream instead of nonfat milk or half & half.
- If you want extra crispiness, you can broil the scalloped potatoes for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
