(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Scalloped Potatoes Casserole is a comfort food classic that never fails to impress. Creamy, cheesy, and packed with flavor, this dish is perfect for family dinners or potlucks. Thinly sliced potatoes layered with onions and smothered in a rich milk sauce, then topped with gooey cheddar cheese. It's a simple yet satisfying recipe that will have everyone asking for seconds. Let's dive into this deliciousness!
The name of the recipe: Scalloped Potatoes Casserole Recipe
Ingredients:
- 4 cups potatoes, thinly sliced
- 1 cup onion, chopped
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup cheddar cheese, shredded
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk, cooking until the mixture thickens and bubbles. Season with salt and pepper.
- In a baking dish, layer half of the potatoes and onions. Pour half of the sauce over the top. Repeat layers.
- Sprinkle shredded cheese on top. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
What You Will Need
What you will need to make scalloped potatoes casserole
Potatoes: Thinly sliced, they provide the hearty base, soaking up the creamy sauce and becoming tender and flavorful when baked.
Onion: Adds a sweet, savory depth to the dish, balancing the richness of the cheese and cream sauce.
Milk: Essential for creating the creamy sauce that binds the potatoes and onions together, making the casserole luscious.
Butter: Provides a rich, buttery flavor and helps create the roux for the sauce, adding depth to the dish.
All-purpose flour: Thickens the milk into a creamy sauce, ensuring the casserole has the perfect consistency.
Cheddar cheese: Melts into the sauce, adding a sharp, tangy flavor that complements the mild potatoes and onions.
Tools and Instruments Required
What tools/instruments will be needed to make Scalloped Potatoes Casserole Recipe
- Saucepan: Needed to make the creamy sauce by melting butter, stirring in flour, and gradually whisking in milk.
- Whisk: Essential for blending the flour and milk smoothly into the butter, ensuring a lump-free sauce.
- Baking dish: Used to layer the potatoes and onions, then bake everything together until golden and bubbly.
- Foil: Covers the baking dish initially to prevent the cheese from burning while the potatoes cook through.
- Oven: Bakes the casserole to perfection, making the potatoes tender and the cheese golden.
Scalloped Potatoes Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups potatoes, thinly sliced
- 1 cup onion, chopped
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup cheddar cheese, shredded
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk, cooking until the mixture thickens and bubbles. Season with salt and pepper.
- In a baking dish, layer half of the potatoes and onions. Pour half of the sauce over the top. Repeat layers.
- Sprinkle shredded cheese on top. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
Notes:
Read more: Instant Pot Scalloped Potatoes Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the scalloped potatoes casserole as directed, but don't bake it.
- Cover the assembled dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Freezing Instructions
- Assemble the casserole but skip the baking step.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 15-20 minutes to the baking time if needed.
For an extra creamy texture, try adding a bit of cream cheese to the sauce. It melts beautifully and adds a rich flavor to the scalloped potatoes.
0 thoughts on “Scalloped Potatoes Casserole Recipe”