Description
These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was “supposed” to be made–and that’s how I’ve been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother’s version and was reminded of why I loved hers in the first place.
Ingredients
- 2 tablespoons unsalted butter, at room temperature
- 3 large russet potatoes, or more to taste
- kosher salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ¾ cup grated sharp white Cheddar cheese
- 3 ½ cups whole milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
- Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
- Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt
- and sparingly with the freshly ground black pepper
- and cayenne
- if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes
- except for the last third of the cheese. Slowly and carefully pour in the milk
- without upsetting the layers. The milk should almost
- but not quite
- cover the potatoes.
- Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
- Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling
- about 1 hour and 15 minutes. Let rest for 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 40 mins
Servings: 8