Recipes / Side Dish

Scalloped Potatoes

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Scalloped Potatoes

Kelly
The Cook
6 Servings
8 Ingredients
15 Comments

These scalloped potatoes will be your new go to. I promise. The leftovers are just as good if not better the next day! My husband loves to make these, but being from Idaho, he loves all things potatoes.

Read More
6 Servings
8 Ingredients
15 Comments

Ingredients

  • 3 tablespoons Butter
  • 3 tablespoons Flour, All-Purpose
  • 1 ½ cups Milk
  • 1 teaspoon Salt
  • ⅛ teaspoons Cayenne Pepper
  • 1 cup Cheddar Cheese, Sharp, Shredded #1
  • 4 cups slice Russet Potato
  • ½ cups Cheddar Cheese, Sharp, Shredded #2

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small saucepan, melt butter and blend in flour.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a small saucepan, melt butter and blend in flour.
  2. Let sit for one minute.
  3. Add milk, stirring with a whisk to blend well.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheddar cheese #1.
  7. Place half of the sliced potatoes in a lightly oiled one quart casserole dish.
  8. Pour half of cheese sauce over potatoes.
  9. Repeat with second layer of potatoes and cheese sauce.
  10. Sprinkle with cheddar cheese #2.
  11. Bake uncovered at 350 degrees for about 1 hour.

Categories

traditional, winter, spring, nut-free, egg-free, fall, kid-friendly, kosher, vegetarian, soy-free, fish-free, shellfish-free

Categories

traditional, winter, spring, nut-free, egg-free, fall, kid-friendly, kosher, vegetarian, soy-free, fish-free, shellfish-free

15 Comments

Join the discussion

  1. This dish makes a great side dish to ham for your Christmas dinner with or without cheese, or you can use your left over ham and chunk it into the scalloped potatoes and it is a main dish a few days later. We make rice with our ham, as that is what my hubby likes, and then a few days later or maybe a week later, we make my ham and scalloped potatoes for dinner. 🙂

  3. Made a huge pan of these this weekend, they were delicious. I froze enough for 3 future meals (I doubled the recipe) and I have a serving in the fridge to have later this week with ham steaks. I really like that they don’t come from a box and weren’t made with powdered cheese and reconstitued potatoes. 🙂

    1. I would give it at least 24 hours to thaw in the refrigerator, which is my default for thawing freezer meals. You could also use the microwave to thaw immediately before baking or extend the baking time to at least 30 minutes if you are preparing from frozen. Here is a link to additional info on various thawing methods to help find what would work best for you: https://onceamonthmeals.com/bl…

  7. Can I freeze this dish without baking it first? I assume it will take longer than 20 minutes to cook once thawed? I cooked my first dish for 45 minutes.

    1. Since this is for an 8×8 pan, it should take about 20 minutes if thawed. However, if you change the number of servings, it may require additional baking time.

    1. Hi Alison! You’ll want to reheat this covered to keep it from drying out or over-browning the top. But, since every oven is a bit different, I would suggest checking in on it about 3/4 of the way through. If you want to brown it more, uncover it for the last bit of reheating before serving.