This isn't your grandma's scalloped potatoes recipe (unless your grandma was a culinary genius!). We're taking this classic comfort food and elevating it with a simple yet impactful addition: cheese powder. This adds a depth of cheesy flavor without the fuss of grating mountains of cheese. Get ready for perfectly tender potatoes swimming in a creamy, cheesy sauce that will have everyone asking for seconds (and thirds!).
Why This Recipe Works
This scalloped potato recipe focuses on achieving maximum flavor and texture with minimal effort. The key is using a high-quality cheese powder – look for one with a blend of cheeses for a more complex taste. We'll also cover techniques for achieving perfectly tender potatoes and a luxuriously creamy sauce. The result? A dish that's both impressive and surprisingly easy to make.
Ingredients You'll Need:
- 2 lbs russet potatoes, peeled and thinly sliced (using a mandoline slicer is highly recommended for even thickness)
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 3 cups whole milk (or a combination of milk and cream for extra richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons cheese powder (choose a blend you love – cheddar, Gruyere, or a four-cheese blend work wonderfully)
- 1/4 cup grated Parmesan cheese (optional, for extra cheesy goodness and a beautiful browned top)
Instructions:
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Prep the Potatoes: Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes. The thinner the slices, the more evenly they will cook. Soaking the sliced potatoes in cold water for 15-20 minutes helps remove excess starch and prevents them from becoming gummy. Drain well before proceeding.
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Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
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Season and Add Cheese: Stir in the salt, pepper, garlic powder, and cheese powder. Continue to stir until the cheese powder is fully dissolved and the sauce is smooth and creamy. Remove from heat.
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Layer and Bake: Lightly grease a 9x13 inch baking dish. Layer half of the potato slices in the dish, slightly overlapping. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potato slices and cheese sauce. If using, sprinkle the Parmesan cheese evenly over the top.
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Bake to Perfection: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is lightly browned and bubbly. Let stand for 10 minutes before serving.
Tips for Success:
- Evenly Sliced Potatoes: Using a mandoline slicer ensures even cooking and prevents some slices from becoming mushy while others remain undercooked.
- Don't Overcrowd the Dish: Allowing some space between the potato layers allows for even cooking and prevents steaming.
- Adjust Seasoning to Taste: Feel free to adjust the amount of salt, pepper, and garlic powder to your liking. You can also experiment with other herbs and spices, such as thyme or nutmeg.
- Make it Ahead: You can assemble the scalloped potatoes ahead of time and refrigerate them until ready to bake. Just add about 15-20 minutes to the baking time.
Serving Suggestions:
These cheesy scalloped potatoes are a perfect side dish for roast chicken, ham, or any other roasted meat. They're also delicious on their own as a comforting vegetarian meal.
Enjoy this elevated classic – your taste buds will thank you!
