Cheese & Herb Scalloped Potatoes
When it comes to Southern comfort food, scalloped potatoes are a timeless classic that always hits the spot. This Cheese & Herb Scalloped Potatoes recipe takes it up a notch with a blend of sharp cheddar, buttery layers, and fragrant parsley.
Equipment
- 1 large baking pan
- 1 roll of aluminum foil
Ingredients
- 8 large potatoes, peeled and thinly sliced
- 4 tbsp butter or plant butter
- 5 tbsp cornstarch
- 3 1/2 cups milk
- 1 tsp salt
- 2 tsp of black pepper
- 1 tbsp onion powder
- 1 tbsp dried parsley flakes
- 3 1/2 cups shredded sharp cheddar cheese
Instructions
- Preheat the Oven: Set your oven to 400 degrees. Grease a large casserole dish with butter or cooking spray.
- Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the cornstarch until smooth and bubbly. Gradually add the milk, stirring continuously to avoid lumps. Cook the mixture for about 5 minutes until it begins to thicken.
- Season the Sauce: Stir in the salt, black pepper, onion powder, and parsley flakes. Continue stirring until the sauce is well blended and thick.
- Add the Cheese: Remove the saucepan from heat and stir in 1 ½ cups of the shredded cheddar cheese. Whisk until the cheese is fully melted and the sauce is creamy.
- Layer the Potatoes: In the prepared casserole dish, layer half of the sliced potatoes. Pour half of the cheese sauce over the potatoes, making sure they are evenly coated. Repeat the process with the remaining potatoes and cheese sauce.
- Top with Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the final layer.
- Bake: Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly, and the potatoes are tender.
- Serve: Let the dish cool for a few minutes before serving. Garnish with additional parsley if desired, and enjoy your rich, cheesy, herb-infused Southern scalloped potatoes!