Scalloped Potatoes Recipe

Potatoes: Thinly sliced potatoes are the main part of this dish, giving it a soft and tender texture after baking.

Onion: Chopped onion adds a mild, sweet flavor that blends well with the creamy sauce.

Butter: Butter helps create the rich sauce and adds a smooth, buttery taste.

All-purpose flour: Flour is used to thicken the sauce, making it creamy and smooth.

Milk: Milk is the base of the sauce, giving it a creamy consistency.

Cheddar cheese: Shredded cheddar cheese melts into the sauce, adding a sharp, cheesy flavor.

Salt and pepper: These seasonings bring out the flavors and balance the dish.

One important step in this Scalloped Potatoes Recipe is making the cheese sauce by melting the butter, adding the flour, and then slowly whisking in the milk until it thickens. Here’s how to do that part without any lumps or mess:

1. Start by melting the butter in a saucepan over medium heat. Make sure it’s fully melted but not browned.
2. Add the flour all at once and whisk it into the butter. Keep stirring for about a minute so the flour cooks a little—this helps get rid of the raw flour taste.
3. Now, the tricky part: slowly pour in the milk while whisking constantly. Don’t dump it all at once! Adding the milk gradually helps the sauce stay smooth.
4. Keep whisking as the sauce heats up. You’ll see it start to thicken and bubble—that means it’s ready.
5. Take it off the heat and stir in the shredded cheese until it melts completely. Then season with salt and pepper.

Doing this step carefully makes the sauce creamy and smooth, which is what makes the potatoes taste so good. If you pour the milk in too fast or stop whisking, lumps can form, and nobody wants chunky sauce in their Scalloped Potatoes!

When I first tried this, I didn’t whisk enough and ended up with a lumpy sauce. It wasn’t the end of the world, but it wasn’t as tasty or pretty. Now, I always keep the whisk moving and add the milk slowly. It’s a little extra work, but it’s worth it. Also, if you don’t have a whisk, a fork can work in a pinch, but the whisk really helps keep things smooth.

Once you get the hang of this, making cheese sauce feels like a superpower. It’s a great skill to use in lots of other recipes, too!

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a unique sweetness and a slightly different texture to the dish.

• potatoes - Substitute with cauliflower: Cauliflower provides a lower-carb option and a different flavor profile while maintaining a similar texture.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• onion - Substitute with leeks: Leeks provide a more delicate and subtle onion flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat alternative and adds a different flavor.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour but is gluten-free.

• all-purpose flour - Substitute with rice flour: Rice flour is another gluten-free option that works well as a thickener.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to create a creamy sauce.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight coconut flavor.

• cheddar cheese - Substitute with gruyere cheese: Gruyere cheese offers a nutty and slightly sweet flavor that melts well.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and a gooey texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the scalloped potatoes to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the scalloped potatoes to an airtight container. If you don't have a container large enough, you can use a baking dish covered tightly with plastic wrap or aluminum foil.

• Store the container in the refrigerator. Scalloped potatoes can be kept in the fridge for up to 3-4 days.

• For longer storage, consider freezing. To freeze, first, let the scalloped potatoes cool completely. Then, transfer them to a freezer-safe container or wrap them tightly in aluminum foil and place them in a freezer bag.

• Label the container or bag with the date. Scalloped potatoes can be frozen for up to 2-3 months.

• When ready to reheat, if frozen, thaw the scalloped potatoes in the refrigerator overnight. This ensures even reheating and maintains the texture.

• Reheat in the oven at 350°F (175°C) until heated through, about 20-30 minutes. Cover with foil to prevent the top from over-browning. If reheating from frozen, it may take up to an hour.

• For a quicker option, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• To refresh the texture, you can sprinkle a bit of extra cheddar cheese on top before reheating in the oven. This will give the dish a fresh, bubbly, and golden finish.

• Preheat your oven to 350°F (175°C). Place the leftover scalloped potatoes in an oven-safe dish. Cover with foil to prevent drying out and bake for 20-25 minutes, or until heated through.

• For a quicker method, use the microwave. Place a portion of the scalloped potatoes on a microwave-safe plate. Cover with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.

• If you prefer a crispy top, use the broiler. Preheat your broiler on high. Place the scalloped potatoes in an oven-safe dish and broil for 3-5 minutes, watching closely to avoid burning, until the top is bubbly and golden brown.

• For stovetop reheating, place the scalloped potatoes in a non-stick skillet over medium-low heat. Cover and cook, stirring occasionally, for about 10 minutes or until heated through. Add a splash of milk if the potatoes seem dry.

• If you have an air fryer, preheat it to 350°F (175°C). Place the scalloped potatoes in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until hot and crispy.

• Oven: used to bake the scalloped potatoes at the specified temperature.

• Saucepan: used to melt the butter and prepare the cheese sauce.

• Whisk: used to blend the flour and butter smoothly and to mix in the milk.

• Measuring cups: used to measure the milk and other ingredients accurately.

• Measuring spoons: used to measure the butter and flour precisely.

• Cheese grater: used to shred the cheddar cheese.

• Cutting board: used as a surface to chop the onions and slice the potatoes.

• Knife: used to chop the onions and slice the potatoes thinly.

• Baking dish: used to layer the potatoes, onions, and cheese sauce for baking.

• Aluminum foil: used to cover the baking dish during the initial baking period.

• Oven mitts: used to safely handle the hot baking dish when removing it from the oven.

• Spatula: used to spread the cheese sauce evenly over the layers of potatoes and onions.

• Mixing bowl: used to hold the sliced potatoes and chopped onions before layering.

• Cooling rack: used to let the baked scalloped potatoes stand and cool before serving.

Pre-slice potatoes: Use a mandoline slicer to quickly and evenly slice potatoes.

Pre-chop onions: Chop onions in advance and store them in an airtight container.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese.

Microwave potatoes: Partially cook the potatoes in the microwave for a few minutes to reduce baking time.

Make sauce ahead: Prepare the cheese sauce a day before and refrigerate. Reheat gently before using.

Layer efficiently: Arrange all ingredients and tools before starting to layer the potatoes and cheese sauce.