Home Style Scalloped Potatoes
Home Style Scalloped Potatoes with sliced russet potatoes and a creamy cheese sauce. Great for a side dish for a variety of meals.
These Home Style Scalloped Potatoes are an old fashioned recipe that is very simple and the cheese can be swapped out for any type you would like. I made them with a mixed Italian cheese today but frequently use a cheddar. Use whatever cheese you please! You cannot go wrong.
I posted this recipe today in thought of Easter coming up and thinking about what is going to be on our menu. Every Easter, we make a huge ham and multiple side dishes including these scalloped potatoes. Potatoes and ham are just the perfect combination in any form. Get some creamy sauce and potatoes on a fork with a bit of salty ham and oh yes, so heavenly. Comfort food at its finest. We will also make a vegetable side and large salad. Oh, and rolls. Cannot miss the rolls for Easter dinner.
Skin on the potatoes? Peel or not to peel? This is up to you. I prefer to keep skins on potatoes as much as possible but some people don’t love the skin so if you are feeding a large group, think about peeling the potatoes to make everyone happy- if that is possible.
What type of dishes does your family typically eat for Easter? Are scalloped potatoes always on your table?
Home Style Scalloped Potatoes |
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- 2 cups shredded cheese (i used italian cheese mix today but cheddar is also a good choice)
- 3 cups milk
- 6 cups sliced russet potatoes
- 2 tablespoons finely diced white onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon flour
- 3 tablespoon unsalted butter
- 2 garlic cloves, minced
- Pre heat oven to 350 degrees.
- Slice your potatoes as thin as possible and lay half in the bottom of a casserole dish. Chop your onion.
- Make your sauce. On the stove pan, heat up a sauce pan on medium heat.
- Add butter and flour. Whisk well and slowly add in the milk.
- Add your diced onion, minced garlic, salt, pepper and whisk until thickened.
- Add your cheese, turn off heat and mix until creamy.
- Pour half your sauce on top of first layer of potatoes in casserole dish.
- Add the rest of your potatoes and the remainder of your sauce.
- Cover with foil and bake for 1 hour.
- After 1 hour, remove foil and let bake 30 more minutes uncovered.
- Remove from oven and let cool 5 minutes.
- Serve.
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