Scalloped Potatoes Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

2 pounds potatoes (thinly sliced (1/8" thick - a mandolin is best for consistency)

1 small onion (thinly sliced)

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk (heated)

1 tablespoon paprika + more as needed

1 teaspoon garlic powder

½ teaspoon cayenne pepper

Salt and pepper to taste

1 ½ cups shredded cheddar cheese (or other melty cheese)

Directions

Oven

Preheat oven to 350 degrees F.

Potatoes and Onions

Rinse and dry the sliced potatoes and onions. Set them aside.

Roux

Make the Creamy Sauce. Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour to form a roux (paste) and cook 2 minutes. Do not let it brown.

Milk

Add the warmed milk, stirring, until the mixture thickens. The sauce should coat a spoon.

Cheese Option: If you’d like a cheesy version, stir in 1 cup shredded cheddar cheese until incorporated.

Spices

Bring to a boil. Add the paprika, garlic powder, cayenne, and salt and pepper. Lower the heat and cook 2-3 minutes longer, stirring. Remove from heat.

Layer a lightly oiled baking dish (8x8) with half the potatoes, then half the onions. Cover with half the bechamel (creamy sauce).

Sauce

Top with remaining potatoes, then onions, then remaining bechamel. Sprinkle with extra paprika and cayenne if desired for color.

Top with Cheese

Cheese Option: If using cheese, sprinkle remaining ½ cup shredded cheese over the top.

First Bake

Cover and bake for 30 minutes.

Second Bake

Remove the cover and bake another 30-40 minutes, or until bubbly and the potatoes are tender to your liking.

Nutrition

• Calories: 259 kcal
• Total Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Cholesterol: 38 mg
• Sodium: 198 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 9 g