Scalloped Potatoes Recipe

Instructions:

Preheat the oven to 350º F and prepare a 9×13 inch casserole dish with nonstick cooking spray .

Keep the sliced potatoes in a bowl of ice water to avoid discoloration while making the cream sauce .

Cream Sauce Preparation:

Melt the butter in a medium-sized saucepan over medium heat. Whisk the flour in until well blended then slowly add the milk , salt, pepper , and cayenne pepper while continuously whisking. Lower the heat to a simmer and keep whisking until the sauce thickens and starts to bubble around the edges of the saucepan.

If using cheese, this is the point to stir them in.

Casserole Preparation:

Drain the ice water from the potato slices and place them in the casserole dish . Pour the cream sauce over the potato slices and cover the dish with foil.

Cooking:

Bake the casserole, covered, for 45 minutes. After that, remove the foil and continue baking until the top is golden brown and the potatoes are soft enough to be pierced with a fork. If desired, broil for 3-5 minutes for extra browning .

Allow the casserole to cool for 15 minutes , to let the sauce thicken, before serving . Serve warm.

Notes:

Making Ahead, Storing, and Freezing Scalloped Potatoes:

To Make Ahead: Completely bake the scalloped potatoes as directed and let them cool. Cover tightly with foil and refrigerate for up to 3 days. When ready to serve , cover with foil and bake at 350º F until fully heated, around 30 minutes.

To Store: Once cooled, cover the scalloped potatoes with foil and refrigerate for up to 3 days. Reheat in a 350º F oven until heated throughout, roughly 30 minutes.

To Freeze as Meal Prep: If preparing for meal prep , it’s recommended to cook the first 45 minutes while covered with foil. Let it cool, wrap tightly , and freeze for up to 3 months. To serve , thaw in the refrigerator overnight and bake until fork tender, which may take longer than 45 minutes due to the difference in starting temperature from the original recipe.

To Freeze Leftovers: Portion the leftover scalloped potatoes into freezer-safe containers , wrap well, and freeze for up to 3 months. To serve, thaw in the refrigerator overnight, remove the foil , and either microwave with a microwave-safe cover or reheat in the oven until warmed throughout.