Scalloped potatoes are a simple classic meal that is ideal for Easter dinner, Christmas, Thanksgiving, or even just Sunday dinner.

These scalloped potatoes (officially potatoes au gratin) in particular. They are, in my humble opinion, the best. And in the years since I first shared this recipe on the site, thousands of you have tried it and agreed!

So I thought I’d re-post this recipe today for any of you who are new to the site and searching for a tried-and-true dish to make this weekend. As someone who has made them dozens and dozens of times, I can assure you that they will not disappoint.

4 cups finely sliced potatoes
3 teaspoons butter 3 teaspoons flour
1 12 cup milk
1 tsp salt 1 tsp cayenne pepper
1 cup sharp cheddar cheese, grated
12 cup grated cheese, for topping
Scalloped Potatoes Recipe

Melt butter in a small sauce pan and stir in flour.
Allow to sit for a minute.
Stir in all of the chilled milk with a whisk.
Season with salt and cayenne pepper to taste.
Cook until the sauce is smooth and boiling, stirring periodically with a whisk.
Reduce the heat to low and whisk in the cheese.
Place half of the sliced potatoes in a one-quart casserole dish that has been lightly buttered.
Half of the cheese sauce should be poured over the potatoes.
Repeat with the remaining potatoes and cheese sauce.
Top with the remaining cheese.
To add color, sprinkle with paprika.
Bake uncovered at 350°F for about 1 hour.