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The other night I was wanting some roasted potatoes to go along with whatever meat we were having. I started peeling the potatoes and thought, “These would be way better with a creamy cheese sauce… and baked in the oven.” So that’s what I did.
This is my quick and easy version of scalloped potatoes. It goes well with basically any meat and is great to bring to potluck dinners.
Cheesy Scalloped Potatoes Recipe
You’re going to need lots of potatoes, obviously!
You’re going to want to cut them into 1/4″ slices, as uniform as possible. A mandolin slicer makes this easy! In the recipe below, it calls for 4 medium sized potatoes. I had many small ones so that’s why there are so many.
Heat olive oil in a skillet over medium heat and add the potatoes. Sprinkle with salt and pepper and cook, stirring occasionally.
Heat the milk until it’s simmering and remove from the heat. Then add garlic powder, paprika, and 1 cup of the cheddar cheese.
Once the potatoes are cooked, you’re going to add the cheesy sauce.
Pour it over the potatoes and make sure you coat them all. Then top with the rest of the cheese.
You’ll bake it for about 20-25 minutes until it looks like this. Then try to keep yourself from eating it right away!
Ingredients
- olive oil
- 4 medium russet potatoes, peeled and sliced into 1/4" slices
- salt and pepper
- 2 cups milk
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 cups grated cheese, divided
Directions
- Preheat the oven to 350 degrees.
- In a large skillet, heat the olive oil over medium heat and add the potatoes. Season with salt and pepper to taste. Cook, stirring occasionally.
- Meanwhile, in a small saucepan, heat the milk until it's gently simmering. Remove from the heat and stir in the garlic powder, paprika, and 1 cup of the grated cheese. Stir until the cheese is melted and the mixture is smooth.
- Pour the milk mixture over the potatoes and gently stir and lift the potatoes to incorporate the sauce. Top with the remaining 1 cup cheese and bake for 20-25 minutes or until the cheese is melted and everything is bubbly. Let cool a few minutes before serving.
