Scalloped Potatoes Recipe

🧂 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

Instructions

• 1 Preheat oven to 350 degrees F.
• 2 Rinse and dry the sliced potatoes and onions. Set them aside.
• 3 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.
• 4 Add the warmed milk, stirring, until the mixture thickens. The sauce should coat
  a spoon.
• 5 Cheese Option: If you’d like a cheesy version, stir in 1 cup shredded cheddar
  cheese until incorporated.
• 6 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.
• 7 Layer a lightly oiled baking dish (8x8) with half the potatoes, then half the
  onions. Cover with half the bechamel (creamy sauce).
• 8 Top with remaining potatoes, then onions, then remaining bechamel. Sprinkle with
  extra paprika and cayenne if desired for color.
• 9 Cheese Option: If using cheese, sprinkle remaining ½ cup shredded cheese over
  the top.
• 10 Cover and bake for 30 minutes.
• 11 Remove the cover and bake another 30-40 minutes, or until bubbly and the
  potatoes are tender to your liking.

Nutrition Info