Easy Scalloped Potatoes
Creamy, cheesy scalloped potatoes: thinly sliced russet potatoes layered in a rich Parmesan and Asiago cheese sauce and baked until golden brown and tender. A comforting classic side made from a few simple ingredients.
Equipment
- Medium pot
- 7x11 casserole dish
- Mandoline (optional)
Ingredients
- 3 tbsp unsalted butter
- 1 yellow onion peeled and small diced
- 1 clove garlic finely minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded asiago cheese
- 4 russet potatoes peeled and thinly sliced
- salt and pepper to taste
Instructions
- Preheat: Preheat the oven to 350°F.
- Start the Sauce: Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring often, until lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, 20 to 30 seconds. Mix in the flour to make a roux.
- Thicken: Pour in the milk and bring to a boil over high heat, stirring, until thick like alfredo sauce and it coats the back of a spoon. Stir in half the cheeses, plus salt and pepper.
- Layer: Spread 1/3 of the sauce in the bottom of a greased 7x11 casserole dish. Add half the potatoes, half the remaining cheese, and another 1/3 of the sauce. Top with the remaining potatoes, then the remaining sauce and cheese, gently pressing the layers down.
- Bake: Bake uncovered at 350°F for about 1 hour, until well browned on top and tender. Rest a few minutes, then serve.
Notes
Slice the potatoes uniformly (a mandoline helps) so they cook evenly, the key to great scalloped potatoes. Cook the sauce until properly thick before assembling. Don't rinse the potatoes, since their starch helps thicken the sauce as it bakes; if slicing ahead, hold them in cold water, then drain and pat dry. Press the layers down to remove air pockets. Tent with foil if the top browns before the potatoes are tender. Note: Parmesan and Asiago are usually made with animal rennet, so use rennet-free cheeses for strict vegetarian. Make-ahead: bake 35 to 40 minutes, then on serving day bake 15 minutes covered and 15 uncovered at 350°F. Keeps 4 days refrigerated or 3 months frozen.