Cheesy Scalloped Potatoes
These scalloped potatoes are made with a cheese sauce, thinly sliced potatoes, and topped with cheese that becomes golden brown and crispy.
Prep 10 minutes
Cook 1 hour 30 minutes
Total 1 hour 40 minutes
Fat 26
Carbs 16
Protein 11
Yield 12
Ingredients
- 4 large russet potatoes peeled and sliced about ⅛ inch thick (~ 5-6 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 tablespoon Frank’s red hot sauce
- 16 oz. shredded cheddar cheese ~4 cups
Instructions
- Preheat the oven to 400℉. Spray an 8x8-inch casserole dish with cooking spray and set aside.
- Soak the sliced potatoes in cold water for 15 minutes.
- While the potatoes are soaking, start the sauce. Heat a pan over medium/high heat and add the butter and flour. Whisk together to form a paste and cook for 1 minute.
- Add the heavy whipping cream to the pan and whisking vigorously to combine and stop any lumps from forming. Cook for up to 2 minutes while the cream thickens.
- Remove thickened cream from heat and add the salt, pepper, paprika, hot sauce, and cheddar cheese. Stir together until the cheese is melted and a silky sauce has formed.
- Drain the potatoes and place stacked and staggered (like falling dominos) in the casserole dish. Pour the cheese sauce over the potatoes and cover with foil.
- Bake for 1 hour. Remove foil from the top of the dish and bake for another 30 minutes. Allow the potatoes to rest for 10 minutes before serving.
Tips & Notes
- The hot sauce can be eliminated if you do not want a spicy kick.
- We used russet potatoes. Other potatoes can be subbed, but size and type can vary cooking times
Watch it
Nutrition Facts
Calories: 333kcal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Fiber: 1g | Sugar: 1g