Ingredients
- 4 large potatoes (about 2 pounds), peeled and thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 cup shredded cheddar cheese (optional, for cheesy scalloped potatoes)
- ½ cup grated Parmesan cheese (optional)
- 1 small onion, thinly sliced (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Prepare the sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux (it should be slightly bubbly but not browned). - Add milk:
Gradually whisk in the milk, making sure no lumps form. Keep stirring until the sauce thickens and starts to bubble gently (about 5 minutes). - Season:
Stir in salt, pepper, and garlic powder (if using). Remove from heat. - Layer potatoes:
Arrange half of the sliced potatoes evenly in the prepared baking dish. If using onions, scatter half the sliced onions over the potatoes. - Add sauce and cheese:
Pour half of the sauce over the potatoes. Sprinkle half of the cheddar cheese and Parmesan cheese (if using). - Repeat layers:
Add the remaining potatoes and onions, then pour the remaining sauce over the top. Sprinkle the rest of the cheese on top. - Bake:
Cover the dish tightly with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly. - Rest & serve:
Let the scalloped potatoes cool for about 10 minutes before serving. Garnish with chopped parsley or chives if desired.
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