Imagine crafting a dish with precise layers of thinly sliced potatoes, each enveloped in a rich cheddar sauce.
You’ll need to master the béchamel technique by whisking butter, flour, and milk to achieve the perfect smoothness.
The sharp cheddar infuses a savory depth, elevating the dish to a culinary masterpiece.
As you bake it to golden perfection, consider the tantalizing aroma.
Curious about the full process and how to customize it to your taste?
Kitchen Tools Required
To achieve the perfect Creamy Cheddar Scalloped Potatoes, you’ll need a specific set of kitchen tools.
These tools guarantee precision in preparation and efficient cooking. Here’s what you need:
- 9×13 inch baking dish: Essential for even heat distribution, its dimensions accommodate the layered potatoes and cheese sauce perfectly.
- Medium saucepan: Use this to create a smooth roux and cheese sauce, securing the right consistency and flavor development.
- Sharp knife and cutting board: Precision in slicing potatoes is vital. Uniform slices promote even cooking, reducing uneven texture or raw spots.
- Whisk: A must for emulsifying the sauce, the whisk assures a lump-free, velvety texture when combining milk with the roux.
These tools streamline the cooking process, delivering consistency and excellence.
Recipe
Creamy Cheddar Scalloped Potatoes are a delightful side dish that pairs perfectly with any main course.
This classic American favorite combines thinly sliced potatoes with a rich and velvety cheese sauce, resulting in a comforting dish that’s both satisfying and delicious.
The preparation involves layering the potatoes with a luscious cheddar cheese sauce, which is then baked to perfection, creating a golden-brown crust on top.
Whether you’re serving them for a holiday gathering or a cozy family dinner, these scalloped potatoes are sure to impress.
The key to achieving the perfect creamy texture lies in the cheese sauce, which is made with a simple roux of butter and flour, enriched with milk and melted cheddar cheese.
Seasoned with garlic and onion powders, along with salt and black pepper, the sauce envelops the potatoes in a savory blanket of flavor.
As the dish bakes, the flavors meld together, resulting in a dish that’s both comforting and indulgent.
Garnishing with fresh parsley adds a touch of color and freshness to this hearty side.
Ingredients:
- 2 pounds potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped
To prepare the Creamy Cheddar Scalloped Potatoes, start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish.
In a medium saucepan over medium heat, melt the butter and stir in the flour to form a roux, cooking for about 1 minute.
Gradually whisk in the milk until the mixture is smooth and cook until it thickens.
Remove from heat and stir in the cheddar cheese until fully melted.
Season the sauce with salt, black pepper, garlic powder, and onion powder.
Layer half of the sliced potatoes in the prepared baking dish, pour half of the cheese sauce over the potatoes, and repeat with the remaining potatoes and sauce.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes until the top is golden brown.
Let the dish rest for 10 minutes before serving and garnish with chopped parsley.
For best results, verify that your potato slices are uniformly thin to promote even cooking.
If you prefer a richer flavor, consider adding extra cheese to the sauce.
A pinch of nutmeg can also be added to the cheese sauce for a subtle warmth.
Adjust the seasoning to suit your taste and consider serving with a sprinkle of fresh chives for added color and flavor.
Enjoy this comforting dish as a side to your favorite meals.
Cook & Prep Time
Preparing and cooking Creamy Cheddar Scalloped Potatoes requires precision in timing to achieve ideal results.
Allocate 20 minutes for meticulous preparation and 1 hour for precise cooking.
Ascertain your mise en place is ready, including thinly sliced 2 pounds of potatoes.
Preheat your oven to 350°F (175°C) to create an ideal cooking environment, and grease a 9×13 inch baking dish to prevent sticking.
During baking, cover with aluminum foil for the initial 45 minutes to retain moisture and uniform cooking.
Remove the foil and bake for an additional 15 minutes to achieve a golden, caramelized surface.
Allow the dish to rest for 10 minutes post-baking; this resting period ascertains the flavors meld and the sauce thickens to the desired consistency.
Cooking Steps
Begin by preheating your oven to 350°F and generously buttering the 9×13 inch baking dish to guarantee easy release.
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat, then add 2 tablespoons of all-purpose flour and cook for exactly one minute to create a roux.
Gradually whisk in 2 cups of milk, ensuring a smooth consistency to form the base of your creamy sauce.
Step 1. Heat Oven to 350°F
Preheat your oven to 350°F (175°C), confirming it’s ready for even cooking.
This temperature is essential for the gradual and consistent baking of scalloped potatoes, allowing flavors to meld perfectly.
Remember, precision is key in culinary endeavors. To achieve this:
- Verify Calibration: Confirm your oven’s thermostat is accurate with an oven thermometer.
- Position Racks: Place one oven rack in the center for ideal heat distribution.
- Clear Space: Remove any unnecessary trays or items to facilitate unimpeded airflow.
- Preheat Duration: Allow adequate time, typically 10-15 minutes, for your oven to reach the set temperature.
These steps guarantee uniform cooking, preventing undercooked layers or uneven browning.
With the right preparation, your creamy cheddar scalloped potatoes will bake to perfection.
Step 2. Butter Baking Dish Generously
With your oven now heated to the ideal 350°F, it’s time to prepare your baking dish for the creamy cheddar scalloped potatoes.
Start by selecting a 9×13 inch baking dish.
Using 1 tablespoon of unsalted butter, guarantee even coverage on the interior surface.
This step is essential to prevent sticking and facilitate a seamless serving experience.
| Task | Action |
|---|---|
| Select baking dish | 9×13 inch size |
| Measure butter | 1 tablespoon, unsalted |
| Grease baking dish | Coat thoroughly for even coverage |
Work the butter into the corners and sides, employing a gentle, consistent pressure.
This guarantees the potatoes absorb the butter’s richness, enhancing flavor and texture.
Avoid using margarine or oil here, as they lack butter’s unique properties. Once your dish is well-buttered, you’re ready for the next step.
Step 3. Butter Melts in Saucepan
As you move to the stovetop, melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat, guaranteeing it’s completely liquefied before proceeding.
The butter should melt smoothly without browning, maintaining its rich, creamy flavor.
Achieving the ideal consistency is vital for the subsequent steps.
To guarantee precision, consider these guidelines:
- Heat Control: Maintain medium heat, avoiding high temperatures that can scorch the butter.
- Uniform Melting: Stir occasionally with a whisk to promote even melting and prevent separation.
- Visual Cues: Watch for the butter to shift from solid to a clear liquid with no solid remnants.
- Timing: Allow approximately 2-3 minutes for complete melting, adjusting based on your stove’s heat output.
Following these steps guarantees a perfect base for your sauce.
Step 4. Cook Flour for One Minute
Once the butter has completely melted and achieved a smooth consistency, proceed by incorporating 2 tablespoons of all-purpose flour into the saucepan.
Use a whisk to blend the flour thoroughly, ensuring no lumps form.
This mixture, known as a roux, serves as a thickening agent for your sauce.
Maintain a constant stirring motion over medium heat to prevent scorching.
Cooking the roux for exactly one minute allows the flour to lose its raw taste while achieving a light, golden color.
The timing is essential; undercooking results in a floury flavor, while overcooking can lead to a burnt taste.
Monitor the saucepan’s temperature closely, adjusting the heat if necessary, to maintain a steady, gentle sizzle throughout this process.
Step 5. Whisk Milk Into Roux
Gradually whisk the milk into the roux, ensuring a smooth and homogeneous mixture.
Maintain a steady hand as you pour the 2 cups of milk into the saucepan, continuously whisking to prevent lumps.
The milk should be incorporated slowly to avoid curdling and achieve a velvety texture.
Keep the heat on medium to control the thickening process effectively.
- Pour Slowly: Introduce the milk in a thin stream while whisking vigorously.
- Maintain Heat: Keep the saucepan over medium heat to stabilize the emulsion.
- Check Consistency: The sauce should coat the back of a spoon, indicating it’s thickened.
- Whisk Constantly: Continuous whisking is essential to avoid any separation or clumping.
Once thickened, move on to adding cheddar cheese for flavor enhancement.
Final Thoughts
Culinary satisfaction is guaranteed with this classic Creamy Cheddar Scalloped Potatoes recipe.
By following precise measurements and techniques, you’ve crafted a dish that combines texture and flavor seamlessly.
The key lies in ensuring the potatoes are uniformly thin, allowing for consistent cooking and a tender bite.
The roux, an essential base, thickens the sauce perfectly, enveloping each potato slice in a creamy embrace.
As you let the dish rest, the cheese sauce sets, enhancing the dish’s richness.
Garnishing with fresh parsley not only adds visual appeal but also a subtle herbal note.
For a personalized touch, consider experimenting with additional spices or cheese varieties.
This versatile recipe serves as an impeccable side, complementing any main course with its comforting, savory profile.
Frequently Asked Questions
Can I Use a Different Type of Cheese?
Yes, you can substitute cheddar with Gruyère or Monterey Jack for a different flavor profile. Maintain the same measurement of 1 cup for ideal consistency. Guarantee the cheese melts smoothly into the béchamel for a creamy texture.
How Can I Make This Dish Gluten-Free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend for thickening the sauce. Guarantee even consistency by whisking thoroughly. Verify other ingredients are certified gluten-free, maintaining precise measurements for ideal texture and flavor.
What Can I Substitute for Fresh Parsley?
Substitute fresh parsley with 1 tablespoon of finely chopped cilantro or 1 teaspoon of dried parsley for a similar herbaceous note. Make certain the substitution complements other flavors, maintaining balance. Adjust the quantity to taste your preference.
Can I Prepare This Dish Ahead of Time?
Yes, you can prepare this dish ahead. Assemble it up to step 11, cover tightly, and refrigerate for up to 24 hours. When ready, bake as instructed, adding 5-10 minutes if needed for thorough heating.
How Do I Store Leftovers?
Store leftovers in an airtight container, refrigerating at 40°F (4°C) within two hours of cooking. For best quality, consume within 3-4 days. Reheat in a 350°F (175°C) oven until internal temperature reaches 165°F (74°C).
Creamy Cheddar Scalloped Potatoes
Equipment
- 1 9×13 inch baking dish
- 1 Medium saucepan
- 1 sharp knife
- 1 Cutting board
- 1 Whisk
- 1 Mixing bowl
- 1 Oven
- 1 aluminum foil
Ingredients
- 2 pounds potatoes thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with butter or non-stick spray.
- Melt the butter in a saucepan over medium heat.
- Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk until smooth.
- Cook the mixture until it thickens, about 3-5 minutes.
- Remove from heat and stir in cheddar cheese until melted.
- Add salt, black pepper, garlic powder, and onion powder to the cheese sauce.
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the cheese sauce over the potatoes.
- Repeat with the remaining potatoes and cheese sauce.
- Cover the dish with aluminum foil.
- Bake in the oven for 45 minutes.
- Remove foil and bake for an additional 15 minutes until golden brown.
- Let the dish rest for 10 minutes before serving.
- Garnish with chopped parsley before serving.
Notes
