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This Sour Cream Scalloped Potatoes Casserole is a creamy, cheesy delight perfect for any dinner table. Imagine layers of thinly sliced potatoes smothered in a rich sour cream and cheddar cheese sauce, baked to golden perfection. It's comfort food at its finest, easy to make, and sure to please a crowd. Let's dive into this mouthwatering recipe!
The name of the recipe: Sour Cream Scalloped Potatoes Casserole Recipe
Ingredients:
- 4 cups potatoes, thinly sliced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly until thickened.
- Remove from heat and stir in sour cream and 1/2 cup of shredded cheese.
- In a baking dish, layer half of the potatoes, then pour half of the sauce over them. Repeat layers.
- Sprinkle remaining cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes, or until potatoes are tender and top is golden brown.
What You Will Need to Make This Delicious Casserole
Read more: Zucchini Sour Cream Casserole Recipe
What you will need to make sour cream scalloped potatoes casserole
- Potatoes: Thinly sliced potatoes create the base, providing texture and absorbing flavors from the creamy sauce.
- Sour cream: Adds tanginess and richness, making the sauce creamy and flavorful.
- Shredded cheddar cheese: Melts into the sauce, adding a savory, cheesy layer that complements the potatoes.
- Milk: Helps to create a smooth, creamy sauce that binds the ingredients together.
- Butter: Provides a rich, buttery flavor and helps to thicken the sauce when combined with flour.
- Flour: Acts as a thickening agent for the sauce, ensuring it clings to the potatoes.
Essential Tools and Instruments for the Recipe
What tools/instruments will be needed to make Sour Cream Scalloped Potatoes Casserole Recipe
- Saucepan: Used to melt butter and create the creamy sauce by mixing flour, milk, and seasonings.
- Baking dish: Essential for layering potatoes and sauce, then baking everything to perfection.
- Aluminum foil: Covers the dish during baking to ensure even cooking and prevent the top from burning.
- Whisk: Helps achieve a smooth sauce by thoroughly mixing flour, butter, and milk.
- Knife: Needed to thinly slice the potatoes for even cooking and layering.
Sour Cream Scalloped Potatoes Casserole Recipe
A creamy, cheesy potato casserole that's perfect for family dinners or potlucks.
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Ingredients:
Main Ingredients
- 4 cups potatoes, thinly sliced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly until thickened.
- Remove from heat and stir in sour cream and 1/2 cup of shredded cheese.
- In a baking dish, layer half of the potatoes, then pour half of the sauce over them. Repeat layers.
- Sprinkle remaining cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes, or until potatoes are tender and top is golden brown.
Notes:
Let the casserole sit for a few minutes before serving to set.
Nutrition value:
Calories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove from fridge, let sit at room temperature for 30 minutes, then bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 2 months.
- To bake, thaw in the fridge overnight, remove plastic wrap, cover with foil, and bake at 375°F (190°C) for 45 minutes. Uncover and bake an additional 30 minutes until golden brown.
For an extra creamy texture, try adding a bit of cream cheese to the sauce. It melts beautifully and adds a rich flavor that takes this casserole to the next level.
Frequently Asked Questions About This Casserole
FAQ:
How thin should I slice the potatoes?
Aim for about 1/8 inch thick slices.
Can I use a different type of cheese?
Yes, try mozzarella or gouda for a twist.
Do I need to peel the potatoes?
It's optional. Leaving the skin on adds texture.
Can I make this dish ahead of time?
Absolutely, prepare it, refrigerate, and bake when ready.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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