Cheesy Scalloped Potatoes

Directions

1. Preheat the oven to 350°F (175°C) and butter an 8×8-inch (20×20 cm) or 7×10-inch (18×25 cm) baking pan. Layer half of the potato slices evenly on the bottom of the prepared pan.
2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant.
3. Whisk in the flour, salt, and pepper, and cook for another minute to form a roux. This helps thicken the sauce and infuses it with flavor.
4. Slowly whisk in the milk, a little at a time, until smooth. Bring the mixture to a light simmer over medium-low heat, whisking frequently, until it thickens slightly.
5. Remove the sauce from heat and stir in ¾ cup (75 g) of shredded cheddar cheese until melted and creamy.
6. Pour half of the cheese sauce evenly over the potato layer. Sprinkle about ½ cup (50 g) of the remaining cheese over the top.
7. Layer the remaining potatoes on top, pour the remaining sauce over them, and sprinkle with the rest of the shredded cheddar.
8. Bake uncovered for 50–60 minutes, or until the potatoes are fork-tender and the top is golden brown.
9. Allow the scalloped potatoes to rest for 5 minutes before serving to let the layers set slightly.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 10–15 minutes
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• • Swap cheddar for Gruyère, Monterey Jack, or a blend for a more complex flavor.
• • Add cooked bacon or ham between the layers for a smoky twist.
• • For a lighter version, substitute half of the milk with unsweetened almond milk or reduce the cheese on top.
• • Sprinkle a handful of breadcrumbs on top before baking for a crunchy golden crust.

Serving Suggestions