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The Pioneer Woman Style Creamy Scalloped Potatoes

Two servings of creamy, cheesy pioneer woman scalloped potatoes recipe with a golden-brown baked top.
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Make rich, cheesy, and tender scalloped potatoes just like the popular comfort food style. This recipe delivers a thick, creamy sauce and perfectly cooked sliced potatoes for a classic holiday side dish.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes. You can slice them by hand or use a mandoline for uniform thickness. Set aside.
  3. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the sauce is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Monterey Jack cheese. Stir until the cheese is completely melted and the sauce is smooth.
  6. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  7. Add the remaining potatoes over the sauce layer. Pour the remaining sauce over the top layer of potatoes, making sure the potatoes are mostly covered.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 45 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  10. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the scalloped potatoes rest for 10 minutes before serving.

Notes

  • For make ahead scalloped potatoes, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Add 15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • Using a mandoline slicer helps achieve perfectly even slices, which cook uniformly.
  • If you prefer a richer flavor, substitute half of the milk with heavy cream.

Nutrition

Find it online: https://cookerycommand.com/pioneer-woman-scalloped-potatoes-recipe/