Scalloped Potatoes Recipe

Scalloped potatoes is a classic side dish that is pure indulgence! The secret to perfect scalloped potatoes is using a mandolin to make perfect slices. These slices are baked in a perfectly made Bechamel sauce spiced with mustard powder, paprika, salt, freshly ground pepper, and topped with Parmesan and cheddar cheeses for extra umph!

What’s In Scalloped Potatoes?

To make the best Scalloped Potatoes, you will need:

• Potatoes (I used red potatoes)
• Onion
• Butter, flour, and milk
• Mustard powder, paprika, salt, and pepper
• Shredded cheddar
• Grated Parmesan

How To Slice Potatoes Thinly And Evenly?

I recommend you get your hands on a mandolin! This is the easiest, quickest, and most effective way to slice potatoes thinly and evenly.

How Are Scalloped Potatoes Made?

To make these delightful potatoes, first, preheat the oven to 350 F and grease a 2 qt baking dish.

1. Making the white sauce or bechamel sauce: heat a medium-sized saucepan over medium heat and melt the butter. Add the flour and cook it until slightly golden. Whisk in the milk until no lumps remain.
2. Simmer the sauce until slightly thick and season with salt, pepper, mustard powder, and paprika. Remove from heat and mix in the cheddar cheese until melted. Set aside.
3. Line the bottom of the baking dish with half of the sliced potatoes.
4. Add half of the sliced onions on top of the potatoes.
5. Pour in half of the bechamel sauce evenly over the onions and potatoes.
6. Repeat the layers.
7. Finish with the grated parmesan cheese, cover loosely with foil, and bake for 50 mins.
8. Remove the foil and bake for 10 more minutes or until melted, gooey, and slightly browned on top.

Other Potato Recipes For You:

• The Best Mashed Potatoes
• Green Beans, Bacon, and Potatoes Recipe
• Sausage and Potatoes Bake
• Potatoes Romanoff
• Bombay Potatoes

Scalloped Potatoes Recipe

Thinly sliced potatoes are baked in a perfectly made Bechamel spiced with mustard powder, paprika, salt, freshly ground pepper, and topped with Parmesan and cheddar cheeses for extra umph!

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Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 6 SERVINGS

Calories: 178kcal

Author: Katherine - Yummfully

Ingredients

• 2 tbsp butter
• 3 tbsp all-purpose flour
• 1 ½ cups milk
• 2 tsp salt
• Freshly ground pepper
• 1 tsp mustard powder
• ½ tsp paprika
• ½ cup cheddar cheese, freshly shredded
• 2 lb red potatoes, peeled and sliced thinly
• 1 cup sweet onion, thinly sliced
• ¼ cup Parmesan cheese

Instructions

• Making the white sauce or bechamel sauce: heat a medium-sized saucepan over medium heat and melt the butter. Add the flour and cook it until slightly golden. Whisk in the milk until no lumps remain.
• Simmer the sauce until slightly thick and season with salt, pepper, mustard powder, and paprika. Remove from heat and mix in the cheddar cheese until melted. Set aside.
• Line the bottom of the baking dish with half of the sliced potatoes.
• Add half of the sliced onions on top of the potatoes.
• Pour in half of the bechamel sauce evenly over the onions and potatoes.
• Repeat the layers.
• Finish with the grated parmesan cheese, cover loosely with foil and bake for 50 mins.
• Remove the foil and bake for 10 more minutes or until melted and gooey.

Notes

1. Use a mandolin to slice the potatoes evenly and thinly.
2. Use a whisk to make the bechamel sauce smooth and lump-free.
3. Shred your own cheddar cheese for gooier results!

Nutrition

Calories: 178kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g