Root Vegetables, Southern sides
Southern
Yield: 6
Author: Tammy Nichols
Scalloped Potatoes - Master Cookbook Recipe # 678

Scalloped Potatoes - Master Cookbook Recipe # 678

These Scalloped Potatoes are a timeless comfort classic, featuring tender potato slices enveloped in a rich, velvety cheese sauce. By boiling the potatoes first, you ensure every bite is perfectly soft and creamy, while the golden cheddar topping adds the perfect savory finish to this heartwarming side dish.

This is recipe #678 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr
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Ingredients

  • 5 medium potatoes (peeled and sliced thin)
  • 1 3/4 cup milk
  • 2 Tbsp salted butter
  • 2 Tbsp flour
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1/4 cup diced onion
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Boil: Place your sliced potatoes in a pot of water and boil until they are fork-tender. It is better to slightly overcook them than to leave them undercooked for this recipe.
  2. Make Roux: In a skillet, melt the butter over medium heat. Whisk in the flour and cook until the mixture is golden and bubbling.
  3. Create Sauce: Slowly pour in the milk, stirring constantly until the sauce is smooth and thickened. Blend in 1 cup of the shredded cheese until melted.
  4. Assemble: Place the cooked potatoes into a greased 2.5 qt. casserole dish. Sprinkle the diced onions over the potatoes and pour the cheese sauce over everything.
  5. Coat: Gently stir the potatoes to ensure they are thoroughly coated in the sauce.
  6. Bake: Bake at 350°F for 45 minutes.
  7. Final Touch: Sprinkle the remaining 1/2 cup of cheese on top and return to the oven for a few minutes until the cheese is melted and bubbly. Serve hot.

Notes

Tammy’s Tips

To prevent your cheese sauce from breaking or becoming grainy, make sure to add your milk slowly while whisking constantly to create a perfectly smooth base. If you want a bit of extra color and flavor, you can finish the dish under the broiler for a minute or two at the very end to get those cheese edges nice and crispy. For a more intense flavor profile, try using a sharp or extra-sharp cheddar, which holds up beautifully against the creaminess of the potatoes and onions.

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg