Heritage Scalloped Potatoes are a classic comfort dish that brings warmth and nostalgia to your table. With layers of tender potatoes bathed in a rich, cheesy sauce, this recipe is perfect for family gatherings or a cozy night in.
Russet potatoes are ideal for this dish because they hold their shape and absorb the cheesy sauce well. Butter provides a rich base for the roux, while flour helps thicken the sauce smoothly. Whole milk adds the creamy texture you crave, and sharp cheddar cheese gives that classic cheesy flavor. We add a touch of salt, black pepper, and a pinch of ground nutmeg for depth. Onion and garlic bring savory notes, while fresh parsley offers a pop of color and freshness at the end.
Pair these scalloped potatoes with roast chicken or grilled steak for a hearty meal. They're also a delightful accompaniment to holiday favorites like glazed ham or turkey. Add a simple green salad to balance the richness of the dish.
Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking dish. This ensures an easy cleanup later. Now, in a large saucepan over medium heat, melt the butter until it’s just bubbling. Add the chopped onion and garlic, cooking them until the onion turns translucent. This usually takes about 5 minutes. Next, sprinkle in the flour to form a roux, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in the milk, pouring it in a steady stream while stirring. This gradual addition helps prevent lumps. Keep cooking and stirring until the mixture starts to thicken — it should coat the back of a spoon nicely. Season the sauce with salt, black pepper, and a pinch of ground nutmeg for a subtle warmth. Remove the saucepan from heat and stir in 1 1/2 cups of grated cheddar cheese until it melts into a smooth, luscious sauce.
Now, arrange half of the sliced potatoes evenly in the greased baking dish. Pour half of your cheese sauce over them, making sure to cover the potatoes well. Layer the remaining potatoes on top and finish with the rest of the cheese sauce. Cover the dish with aluminum foil to keep the moisture in, and bake it for 60 minutes.
After an hour, remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top and return it to the oven. Bake for another 15-20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork. Let it sit for about 10 minutes to firm up a bit before garnishing with fresh parsley — if you’re using it — and serving warm.
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