Скачать или смотреть This Pan of Scalloped Potatoes Changed My Easter Menu

Scalloped potatoes can be tricky—they’re either dry and undercooked or drowning in sauce. This version hits that perfect middle ground: creamy, rich, oven-baked, and sliceable. And no, it’s not a cheese bomb.

In this video, I’ll show you how to make scalloped potatoes the right way—starting with russets, building a real cream sauce, and finishing it under the broiler with a crust that actually makes you proud to bring this to the table.

Perfect for Easter, Sunday dinner, or just when you want the side dish to be the star.

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📌 FULL RECIPE (Serves 8–12)

*Ingredients:*
3 lbs Russet potatoes, peeled and thinly sliced (~1/8”)
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
3–4 cloves garlic, minced
1 tbsp SPG seasoning (or salt, pepper, garlic to taste)
1/2 tsp smoked paprika
1 cup shredded sharp cheddar
1/2 cup grated Parmesan (for topping)
Chopped chives (for garnish)

*Instructions:*
1. Peel and slice potatoes thin using a mandoline. Soak in cold water while prepping the rest.
2. Preheat oven to 350°F. Butter a 10” cast iron skillet or baking dish.
3. In a saucepan, melt butter and whisk in flour. Cook 1 minute. Slowly add milk in stages, whisking constantly. Then add cream. Simmer and whisk until smooth.
4. Stir in garlic, SPG, paprika, and cheddar. Cook until thick, velvety, and glossy.
5. Drain and pat dry the potatoes. Layer into baking dish. Pour sauce evenly over the top.
6. Cover with foil and bake for 45 minutes. Uncover and bake another 25–30 until bubbling and starting to brown.
7. Remove from oven, top with Parmesan, and broil 2–3 minutes until golden and crisp.
8. Let rest 10 minutes. Garnish with chives and serve.

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