Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Make the Cream Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to form a roux.
- Gradually add the milk while continuing to whisk, making sure there are no lumps.
- Cook for about 3-5 minutes until the mixture thickens into a creamy sauce.
- Add salt, pepper, and garlic powder (if using). If you’re making cheesy scalloped potatoes, stir in ¾ cup of the shredded cheese until melted. Remove from heat.
- Assemble the Potatoes:
- Spread half of the sliced potatoes evenly in the bottom of the greased baking dish.
- Sprinkle the chopped onion (if using) over the potatoes.
- Pour half of the cream sauce over the potatoes and spread evenly.
- Layer the remaining potatoes on top and pour the remaining cream sauce over them.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and continue baking for another 25-30 minutes until the potatoes are tender and the top is golden brown.
- Add Final Touches:
- If you’re making cheesy scalloped potatoes, sprinkle the remaining ¼ cup of shredded cheddar on top during the last 5 minutes of baking.
- Garnish with paprika and fresh parsley before serving.
Enjoy these creamy, indulgent scalloped potatoes as a comforting side dish for any meal!