Easy Scalloped Potatoes Recipe
I make this easy Scalloped Potatoes recipe all the time. It's easy to prepare for small gatherings but can also be doubled for larger parties. Perfect with beef, pork or chicken! This recipe will serve 6.
Ingredients
- 2 pounds russet potatoes
- 1/4 cup onion thinly sliced *optional - see notes
- 3 tablespoons butter
- 1 teaspoon thyme leaves chopped
- 3 tablespoons unbleached all-purpose flour
- 1 cup whole milk
- 1/2 cup low-sodium chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- 1¼ cups cheddar cheese extra sharp
Instructions
- Lightly spray a 9x9 baking pan and preheat your oven to 350℉ (or 180℃).
- Thinly slice 2 pounds peeled potatoes. To keep from oxidizing, soak in cool water.
- In a 10-inch skillet, melt the butter with the thyme. Sprinkle in the flour, stir and cook 2 minutes.
- Pour in the milk and broth, stir and simmer on medium-low until slightly thickened. Remove off of the heat and stir in the salt, pepper, cayenne and nutmeg. Stir in the cheese until melted and the sauce is smooth.
- Layer half of the potatoes in the prepared pan and pour half of the cheese sauce. Use the back of your spoon to smoothe the sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Cover tightly with aluminum foil and bake on the middle rack of your preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes.
- For an extra crispy topping, turn on the broiler. Watch carefully to avoid burning.
Notes
Some recipes call for sliced onion. You can adapt this recipe, by sautéing the onion in a little olive oil before melting the butter and adding thyme.
Nutrition
Serving: 1g | Calories: 265kcal | Carbohydrates: 34g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 573mg | Potassium: 752mg | Fiber: 2g | Sugar: 4g | Vitamin A: 339IU | Vitamin C: 10mg | Calcium: 249mg | Iron: 2mg