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Scalloped Potatoes Recipe

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
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 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