These cheesy scalloped potatoes are simple to make and taste amazing. Scroll down for the printable scalloped potatoes recipe.
Preheat the oven to 350°F and butter your pan. Then line half of the potatoes on the bottom of the pan.
In a small saucepan, melt the butter and then add garlic. Cook for 1-2 minutes. Whisk in flour, salt, and pepper, and cook for another minute.
Next, slowly whisk in milk until smooth. Bring to a light simmer (to thicken) and then stir in 3/4 cup cheese until melted. Remove from heat.
Pour half of the sauce over the potatoes and then sprinkle cheese over top (about 1/2 cup). Then line the remaining potatoes on top and add the remaining sauce and cheese.
Bake scalloped potatoes for 50-60 minutes (uncovered) until they are fork-tender and golden on top.
I LOVE adding lots of cheese to my scalloped potatoes but you can certainly cut down on the cheese if you prefer. I wouldn’t cut the cheese from the sauce, but you could cut it by adding as much to the top. But since it’s the holidays, you might as well go all out.
2 pounds of potatoes (thinly sliced)
1/4 cup butter
1 1/2 teaspoons minced garlic
3 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 cups shredded cheddar cheese (divided)
Preheat the oven to 350°F. Butter an 8×8 or 7×10 pan. Then line half of the potatoes on the bottom of the pan.
Melt the butter in a small saucepan over medium heat. Add in the garlic and cook for 1-2 minutes. Whisk in flour, salt, and pepper. Let’s cook another minute.
Turn heat to medium-low. Slowly whisk in the milk and whisk until smooth. Bring to a light simmer to allow to thicken. Then stir in 3/4 cup cheese until melted and remove from heat.
Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
Bake uncovered for 50-60 minutes, or until potatoes are fork-tender and the top is golden brown.