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Creamy Dump-and-Go Scalloped Potatoes

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An easy, comforting scalloped potatoes recipe that requires no peeling or pre-cooking. Simply layer raw sliced potatoes with a creamy sauce and cheese, then bake to golden perfection.

Ingredients

Scale
  • 3 pounds Russet potatoes, thinly sliced (about 1/8 inch thick)
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons all-purpose flour (can use gluten-free flour)
  • 2 cups whole milk (or almond/oat milk for dairy-free option)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon fresh thyme (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the potatoes thinly, about 1/8 inch (3 mm) thick. Use a mandoline or sharp knife for uniform slices.
  3. In a medium mixing bowl, whisk together the melted butter and flour until smooth. Slowly add the milk, whisking constantly to avoid lumps. Stir in garlic powder, onion powder, salt, and pepper.
  4. Lightly grease a 9×13-inch baking dish with butter. Arrange a layer of sliced potatoes covering the bottom, then pour a third of the sauce over them. Sprinkle a handful of cheddar cheese on top. Repeat two more layers, finishing with a generous sprinkle of Parmesan cheese.
  5. Cover the dish tightly with foil to trap steam and cook the potatoes evenly. Place in the oven and bake for 50 minutes.
  6. Remove the foil and bake uncovered for another 20-25 minutes to brown the cheese and thicken the sauce. Watch closely in the last 10 minutes to avoid burning.
  7. Test for doneness by inserting a fork into the potatoes; it should slide in easily without resistance. The sauce should be bubbly and creamy. If not done, cover and bake for an additional 10 minutes.
  8. Let the dish rest for 10 minutes before serving to allow the sauce to set.

Notes

If the sauce is too thin, add a little more flour next time. Cover the dish tightly with foil during most of the baking to steam the potatoes gently. Let the dish rest after baking to thicken the sauce. Leaving potato skins on adds texture and nutrients and saves prep time. For a vegan version, use plant-based butter, dairy-free milk, and vegan cheese alternatives.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, comfort food, easy side dish, dump-and-go, cheesy potatoes

Find it online: https://siennaspoon.com/creamy-dump-and-go-scalloped-potatoes-recipe-for-easy-comfort-meals/