👨🍳 Instructions
1. Preheat the Oven & Prep the Dish
Set your oven to 350°F (175°C). Lightly grease a 1-quart baking dish to prevent sticking.
2. Make the Roux
In a medium saucepan, melt butter over medium heat.
Whisk in the flour to form a smooth paste. Let it cook for about a minute, stirring occasionally to avoid browning.
3. Prepare the Cheese Sauce
Slowly pour in the cold milk, whisking constantly to avoid lumps.
Season with salt and a pinch of cayenne pepper.
Continue cooking on low heat, whisking occasionally, until the sauce thickens and just begins to bubble.
4. Melt in the Cheese
Reduce heat to low and stir in the shredded sharp cheddar.
Mix until completely melted and smooth.
5. Layer the Potatoes & Sauce
Arrange half of the sliced potatoes in the bottom of the greased dish.
Evenly pour half the cheese sauce over them.
6. Repeat the Layers
Add the rest of the potatoes in an even layer.
Pour over the remaining cheese sauce, covering the potatoes completely.
7. Add the Final Toppings
Sprinkle the remaining ½ cup of grated cheese over the top.
Dust lightly with paprika for a pop of color.
8. Bake to Perfection
Place the dish in the preheated oven and bake, uncovered, for about 1 hour.
It’s done when the potatoes are fork-tender and the top is golden and bubbly.
9. Cool Slightly & Serve
Allow the casserole to sit for a few minutes before serving.
These creamy, cheesy scalloped potatoes pair beautifully with roasted meats or a simple green salad.
