creamy scalloped potatoes

Scalloped potatoes are a great side dish to any meal. Potatoes, layered with onion, flour, seasonings and butter, baked, and topped with a little cheese... ready to devour!

Easy Scalloped Potatoes Recipe

1.5 lb potatoes (about 5 medium - you need 3 cups of sliced potatoes)

onion

Tbs all purpose flour

Salt and pepper

milk

Tbs butter (cubed (plus more for greasing dish))

cheddar cheese

Tbs chopped parsley

Peel the potatoes, then using a mandolin, or sharp knife - do a medium slice on your potatoes. They should be between a quarter and a half inch thick).

Slice the onions thinly.

Grease an 8 x 8 baking dish, and preheat the oven to 350F.

Layer the potatoes, onions, flour, salt and pepper, about 3 times. On the last layer - add the butter.

Heat the milk til it's hot, but not boiling.

Pour the milk over the top of the dish.

Top with cheese.&nbsp;

Bake until potatoes are tender (about 50 minutes).

Uncover and bake until top browns

Remove from the oven, and let it stand while the sauce thickens.

Devour (and hide the leftovers for yourself).

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Easy Scalloped Potatoes are a great side dish to any meal. Thinly sliced potatoes, layered with onion, flour, seasonings and butter, baked, and topped with a little cheese… ready to devour!

Easy Scalloped Potatoes

Save oven space by making these easy, creamy Crockpot Scalloped Potatoes! Slow cooker recipe with milk, cheese, and herbs. Tender and perfect!

Crockpot Scalloped Potatoes

potatoes

salt

black pepper (about 1

unsalted butter ((1/4 cup))

all-purpose flour

garlic (minced (about 1 teaspoon))

nutmeg**

sharp cheddar cheese*** ((about 2 1/2 ounces))

thyme

Parmesan cheese

Coat

Generously coat the inside of a 6-quart slow cooker with cooking spray. (See recipe notes if using a smaller slow cooker.)

Layer

Place a layer of potato slices in the bottom of the slow cooker, alternating the Yukon Golds and sweets. Generously sprinkle with kosher salt and black pepper (do not skimp or the potatoes will be bland). Repeat with a second layer of potatoes, another sprinkling of salt and pepper, then another layer of potatoes, continuing until all the potato slices have been used.

Stir

Melt the butter in a medium saucepan over medium heat with the onion. Sauté until the onion is soft and beginning to turn translucent, about 4 minutes. Sprinkle the flour over the top, then whisk constantly until it turns a golden color and smells nutty, about 1 minute. Add the garlic and cook 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. As you add the milk, the mixture should begin to form a paste that becomes increasing golden. Finish adding the milk, then increase the heat to medium high. Let cook, stirring constantly, until the sauce bubbles and thickens, about 6-8 minutes. Remove the pan from the heat, then stir in the nutmeg, grated cheese, and half of the thyme. Continue whisking until the cheese melts and you have a smooth, rich sauce. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and add additional salt and pepper as desired.

Pour

Pour the sauce evenly over the potatoes, then jiggle the slow cooker gently so that the sauce seeps down to the various layers. Do not stir. Drape a triple layer of paper towels over the top of the slow cooker so that the sides of the paper towels overhang the edge, then cover the slow cooker with the lid over the top of the paper towels****. Cook for 2 1/2 to 4 hours on high, until the potatoes are tender, changing out the paper towels halfway through if they become soggy. The cooking time can vary widely depending upon your slow cooker, so adjust accordingly. Start checking at the 2 1/2 hour mark, then every 15 to 30 minutes afterward depending on how the potatoes are progressing.

Cook

Once the potatoes are tender, uncover and sprinkle with Parmesan cheese and remaining thyme. Cook on high, uncovered, for 10 minutes to allow the cheese to melt and the top to crisp. Serve immediately or keep warm in the slow cooker for up to 1 hour.

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Indulgent, rich and super cheesy, these easy scalloped potatoes are a must make side dish. Simple to make, sliced potatoes are smothered in a cheesy and creamy sauce and then baked to gooey perfection. This classic recipe is always a crowd pleaser.

Cheesy Scalloped Potatoes

butter

sharp cheddar (divided)

gouda (divided)

Parmesan

garlic powder

mustard

black pepper

Preheat oven to 350F. In a small saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour.

Slowly whisk in the milk. Once the milk is warm, stir in 1/2 cup of cheddar, 1/2 cup gouda, and the Parmesan. Then stir in the garlic powder, dried mustard, salt, and pepper.

Layer half the potatoes in a greased 2-quart baking dish. Pour half the cheese sauce over the potatoes. Then layer the other half of the potatoes and top with the remaining cheese sauce Sprinkle with the rest of the shredded gouda and cheddar cheese.

Bake for 1 hour.

Once done, remove and allow to rest for 10-15 minutes before serving.

Creamy Simple Scalloped Potatoes are the Best Homemade Potato Dish.&nbsp; &nbsp;The perfect side dish to any meal. A simple white sauce brings potatoes to the next level.&nbsp; So Good!

The Best Creamy Simple Scalloped Potatoes

potatoes ((medium))

flour

parmesan cheese

Italian parsley

Pre-heat oven to 350°F (180°C).

Peel and thinly slice the potatoes, place in a bowl of cold water and let sit while making the white sauce.&nbsp;

In a medium/large pot on low/medium heat melt the butter, add the flour and salt and whisk until smooth.&nbsp; Slowly add the milk, stirring constantly until thickens, approximately 2-3 minutes.&nbsp; Remove from heat.

Drain and towel dry the potato slices.

Place 2-3 tablespoon of white sauce on the bottom of baking pan**, add 1/3-1/2 of the potatoes and 1/3 of the white sauce continue for another 1-2 levels.

Sprinkle with Parmesan cheese if desired, and bake covered for 45 minutes, then uncover and bake for an additional 30 minutes.&nbsp; Let sit 5 minutes before serving.&nbsp; Sprinkle with chopped parsley if desired.&nbsp; Enjoy!

**I used a medium baking pan (10x7 inches / 26x17 centimeters) and made 3 levels, you could use a larger pan and make only 2 layers if desired.

Cheesy scalloped potatoes are the perfect side dish for Easter, Thanksgiving, Christmas, or cozy winter potlucks and family dinners.

russet potatoes, peeled and thinly sliced

sharp cheddar cheese, shredded

heavy cream

garlic,

onion,

nutmeg

Preheat oven to 375°F. Peel and thinly slice the potatoes using a mandoline or knife.

In a saucepan, melt butter. Sauté onion and garlic until soft. Stir in flour and cook 1 minute.

Gradually whisk in heavy cream. Add salt, pepper, and nutmeg. Simmer until thickened.

Stir in most of the shredded cheese until melted and smooth. Reserve some for topping.

Layer half the potatoes in a greased baking dish. Pour half the cheese sauce on top.

Repeat with remaining potatoes and sauce. Top with reserved cheese.

Cover with foil and bake for 40 minutes. Uncover and bake an additional 20–25 minutes.

Let sit 10 minutes before serving for easier slicing and thicker sauce.

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Crockpot Scalloped Potatoes

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