I’m not sure there’s a potato dish I’ve met that I haven’t loved.
In fact, I believe I could eat potatoes everyday of my life and be completely happy—much to my family’s dismay.
Especially these creamy, cheesy scalloped potatoes!
They like it when I change things up from a sides perspective. And, I suppose I can’t argue with that.
But, rest assured there will be potatoes on the weekly dinner menu at least once, with plenty of leftovers for me to indulge my potato obsession during lunch via leftovers.
These French farmhouse potatoes are exquisite.
On nights where I have a little more time, or on the weekends when we’re not running around quite as much, I like to make something like creamy cheesy scalloped potatoes.
The creamy béchamel sauce gets all bubbly and oozy, and the cheddar cheese adds a layer of flavor (and wonderful crust on top and around the edges of my casserole dish) that makes these scalloped potatoes pair so well with things like ham and roasts.
- 4 medium potatoes, peeled and sliced thin
- 1/2 stick salted butter
- 1 medium onion, diced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon pepper
- 8-ounces sharp cheddar cheese, shredded
- Preheat the oven to 400°F.
- Melt the butter in a medium sauce pan over medium heat. Once melted, add the onions and saute them until they're translucent, about 5 minutes.
- Sprinkle the onions with the salt and pepper, add the flour and stir it to form a paste. Let it cook for 1 minute longer.
- Pour in the milk all at once, whisking intermittently until it starts to become thick and bubbly. Remove the sauce pan from heat, add half the cheddar cheese, and whisk until the sauce is creamy.
- Ladle enough sauce to thinly coat the bottom of a deep 1-1/2 quart baking dish.
- Add a single layer of potatoes, sprinkle with more salt and pepper (if you want), then ladle more sauce—about 1/2 cup—evenly on top. Add another layer of potatoes, sprinkle them with salt and pepper, and keep repeating the layers until you finish with a last layer of sauce on top.
- Sprinkle the top of the scalloped potatoes with the remaining shredded cheddar, and then bake it covered for 30 minutes.
- Remove the cover and continue baking for another 20-30 minutes, or until the potatoes are tender and the cheese is bubbly and melted.
- Let it sit for 10 minutes before serving.
I really like red skin potatoes for this recipe, but really any type of potato will work! If you're not a fan of whole milk, you can try 2% (or heavy cream...mmm...), but don't use skim or you'll risk your sauce breaking. Skim milk doesn't have enough fat for a proper sauce.
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