Scalloped Potatoes

Prepare to indulge in a culinary masterpiece with an extraordinary Scalloped Potatoes recipe. Thinly sliced potatoes are bathed in a velvety blend of butter, flour, and milk, creating a creamy sensation that will transport your taste buds to cloud nine. Topped with a generous layer of melted, gooey cheese and a sprinkle of paprika, this dish is a true sensation for the senses.


  • 4 cups thinly sliced potatoes (3 large)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1-3/4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups grated cheese (sharp cheddar is good)
  • 1/2 cup grated cheese, to sprinkle on top
  • paprika (optional)


Thinly slice the potatoes using a food processor or mandolin. Yukon Gold potatoes are ideal for this casserole. If using brown russet potatoes, consider peeling them. However, thin-skinned red or yellow potatoes can be kept with their skin intact. Place the sliced potatoes in a colander and rinse them with cold water to remove surface starch. Set them aside while preparing the sauce.

In a one-quart saucepan over medium heat, melt the butter and blend in the flour. Cook the roux for two minutes, stirring constantly with a wire whisk. Avoid browning the roux since it is a white sauce. Reduce the heat to low and gradually pour in the cold milk, stirring constantly. Add the salt and cayenne pepper. Cook the sauce for a couple of minutes until it becomes smooth and boils, stirring occasionally. This creates a classic French béchamel sauce, also known as the “mother sauce,” which will be turned into a Mornay sauce by stirring in the cheese, and become a “daughter sauce.”

Butter a 9×13-inch casserole dish and place half of the sliced potatoes in it. Pour half of the cheese sauce over the potatoes. Repeat with a second layer of potatoes and cheese sauce. Sprinkle paprika on top for added color. Bake uncovered for 60 minutes. If the casserole browns too quickly, cover it with aluminum foil. Sprinkle the remaining cheese on top a few minutes before removing from the oven.

You can enhance this recipe by sautéing onions, adding minced garlic, incorporating dry mustard or prepared Dijon mustard, experimenting with different cheeses or herbs, or even including ham or smoked sausage for a one-dish wonder. If you’re feeling fancy, when serving, toss on a little dill or another complementary herb as decoration. 

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