Cheesy Scalloped Potatoes

There’s something undeniably comforting about scalloped potatoes, especially when they’re cheesy and creamy. I remember my grandmother making a similar dish every Sunday for our family dinners. The aroma of potatoes and cheese baking would fill her cozy kitchen, making our mouths water in anticipation. Her version was always a hit, often the first dish to be emptied at the table. It’s one of those recipes that evokes warmth and togetherness, perfect for holiday gatherings or a special family meal.

As I grew older and started hosting my own dinners, I aimed to recreate that nostalgic taste. This recipe for cheesy scalloped potatoes brings back those fond memories while adding a modern twist. The creamy cheese sauce is rich and decadent, coating each slice of tender potato in pure comfort. Whether you pair it with a holiday ham or a simple roast chicken, this dish is sure to be a crowd-pleaser. Plus, it’s versatile enough to allow for various adaptations to suit different tastes and dietary needs.

INGREDIENTS:

2 pounds russet potatoes

1/2 cup butter

1/2 cup all-purpose flour

2 cups skim milk or half and half

Salt and pepper to taste

2 1/2 cups shredded fresh cheddar cheese, divided

Paprika for decoration

Freshly chopped parsley or garlic for decoration

DIRECTIONS:

1. Preparation

Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan with cooking spray. Bring a large pot of water to a boil. Scrub the potatoes thoroughly and boil them whole for 20-25 minutes, just until they are easily pierced with a sharp knife but not fully cooked. Remove the potatoes from the water and let them cool.

2. Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, until the mixture turns golden brown, about 2 minutes. Gradually add the milk, continuing to whisk until the sauce thickens, approximately 3 minutes. Remove from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth. Season with salt and pepper.

3. Assemble the Dish

Peel the cooled potatoes and slice them into 1/8-inch thick rounds. Arrange a third of the potato slices in an overlapping single layer in the prepared baking dish. Season lightly with salt and pepper. Pour a third of the cheese sauce over the potatoes. Repeat this layering process twice more, ending with the remaining cheese sauce on top. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and add a light dusting of paprika for color …