The Roux-Based Cheese Sauce Trick That Makes These Scalloped Potatoes Impossibly Creamy
A from-scratch cheesy scalloped potatoes recipe built on a homemade roux-and-milk cheese sauce, layered with thinly sliced russet or Yukon Gold potatoes, and baked uncovered at 350°F for golden, bubbly results. The video walks through every step — from hand-slicing potatoes to achieving a lump-free sauce — and pairs the finished dish with quick smoked sausage and peppers for a full family meal.
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🧾 Ingredients
- 1Russet potatoes (or Yukon Gold)
- 23 tablespoons butter
- 33 tablespoons flour
- 41½ cups milk (or heavy whipping cream)
- 51½ cups shredded sharp cheddar cheese (divided)
- 6Salt
- 7Black pepper
- 8Paprika (for color and flavor)
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