Then you bake it until you think the cheese is burning. It’s not. It’s just toasting until perfect.
HOW TO MAKE SCALLOPED POTATOES:
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter and stir in flour.
- Whisk in the milk and season with salt and cayenne.
- Cook the sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in 1 cup of the cheddar cheese.
- Place half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work).
- Pour half of the cheese sauce over the potatoes.
- Repeat with the second layer of potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F.
WHAT CAN I MAKE WITH SCALLOPED POTATOES?
Scalloped potatoes are great with ham or turkey, served with a green salad or side such as asparagus or broccoli.
CAN I MAKE THESE AHEAD OF TIME?
Yes, although it’s not ideal. Potatoes can oxidize when exposed to air. To reduce the chances of this, soak the cut potatoes in cold water for 30 minutes before assembling. Yukon potatoes do not oxidize as fast as Russet potatoes will.
For best results when making ahead, partially bake them. Just bake for 30 minutes, let cool, cover, and refrigerate. On the day of serving, remove from the fridge and let sit on the counter for 30 minutes before baking. Bake for 30-40 minutes uncovered until heated through.
