Joanna Gaines Scalloped Potatoes Recipe
Joanna Gaines Scalloped Potatoes Recipe is creamy and rich. It is perfect for family dinners. This Joanna Gaines Scalloped Potatoes Recipe has soft potatoes and smooth cheese sauce.
Equipment
- 9x13-inch baking dish
- Large saucepan
- Whisk
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Aluminum foil
Ingredients
- 4 large russet potatoes thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
Prepare the Potatoes
- Wash and peel the potatoes carefully. Slice them very thin using a sharp knife. Keep slices even for smooth cooking. Set them aside while preparing the sauce.
Make the Cream Sauce
- In a large saucepan, melt butter over medium heat. Add flour and whisk well. Cook for one minute. Slowly pour in milk and cream while whisking constantly.
Thicken the Sauce
- Keep stirring the mixture gently. Let it cook until thick and smooth. This takes about five minutes. Add salt, pepper, garlic powder, and paprika for flavor.
Add the Cheese
- Turn off the heat. Add shredded cheddar cheese slowly. Stir until melted and creamy. Save a little cheese for topping later. Taste and adjust seasoning if needed.
Layer the Potatoes
- Preheat oven to 375°F. Grease the baking dish lightly. Arrange half of the sliced potatoes evenly. Pour half of the cream sauce over them. Spread gently.
Repeat the Layers
- Add the remaining potato slices on top. Pour the rest of the sauce evenly. Make sure all slices are covered well with sauce.
Add Topping and Bake
- Sprinkle parmesan and reserved cheddar cheese on top. Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes until golden.
Rest and Serve
- Remove dish from oven carefully. Let it rest for ten minutes. This helps the sauce set nicely. Serve warm and enjoy every creamy bite.
Notes
- Slice potatoes thin and even for best texture.
- Use fresh shredded cheese for smooth melting.
- Cover with foil first to prevent over browning.
- Let the dish rest before serving so sauce thickens.
- Store leftovers in fridge up to four days and reheat at 350°F for 15 minutes covered with foil.