Creamy scalloped potatoes baked with tender layers and a golden, cheesy topping.
Ingredients
Scale
2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 ½ cups whole milk
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder (optional)
¼ teaspoon nutmeg (optional)
1 cup shredded sharp cheddar cheese (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch dish.
- Peel and slice potatoes about ⅛ inch thick.
- Melt butter in a saucepan, whisk in flour 1–2 minutes. Gradually add milk, whisking to prevent lumps. Simmer until thickened, season, and stir in half the cheese.
- Layer half the potatoes, pour half the sauce over them, repeat with remaining potatoes and sauce. Top with remaining cheese.
- Cover with foil and bake 35 minutes. Remove foil and bake 25–30 minutes until tender and golden. Rest 10 minutes before serving.