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Betty Crocker Scalloped Potatoes Recipe
Delilah Cooks

Betty Crocker Scalloped Potatoes Recipe

Betty Crocker scalloped potatoes are warm, creamy, and full of rich flavor. This classic comfort dish is perfect for family dinners and holiday meals.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 medium russet potatoes thinly sliced
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1 small onion thinly sliced
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon fresh parsley chopped

Method
 

  1. Cooking Instructions for Betty Crocker Scalloped Potatoes
Prepare the Potatoes
  1. Wash the potatoes carefully under cold water. Peel them if desired. Slice them thinly using a sharp knife. Thin slices cook evenly and create a soft texture.
Preheat the Oven
  1. Set your oven to 375°F. Grease a baking dish lightly with butter or cooking spray. This step helps prevent sticking during baking.
Cook the Onion and Garlic
  1. Melt butter in a saucepan over medium heat. Add sliced onion and garlic. Cook for three minutes until soft and fragrant but not brown.
Make the Cream Sauce
  1. Add flour into the saucepan slowly. Whisk continuously for one minute. Pour in milk and heavy cream gradually. Stir until the sauce becomes smooth and thick.
Add Seasonings
  1. Mix salt, pepper, and paprika into the sauce. Stir well so every spoonful has balanced flavor. Simmer gently for two minutes.
Layer the Potatoes
  1. Place half the potato slices into the baking dish. Spread some onions evenly. Pour half the cream sauce over the potatoes.
Add Cheese
  1. Sprinkle half the cheddar cheese over the creamy potato layer. Cheese adds richness and creates a delicious golden top while baking.
Repeat the Layers
  1. Add the remaining potato slices into the dish. Pour the rest of the sauce evenly. Finish with the remaining cheddar cheese on top.
Cover and Bake
  1. Cover the dish with aluminum foil carefully. Bake for 45 minutes. This helps the potatoes become soft without drying out.
Bake Until Golden
  1. Remove the foil after 45 minutes. Bake another 20 to 25 minutes until the top looks golden and bubbly. Let it rest before serving.

Notes

  • Use russet potatoes for the creamiest texture.
  • Slice potatoes evenly for perfect cooking.
  • Fresh cheese melts better than pre-shredded cheese.
  • Let the dish rest for ten minutes before serving.
  • Add cooked bacon for extra flavor.
  • Use a mandoline slicer for thin potato slices.
  • Do not boil the potatoes before baking.
  • Cover the dish during the first baking stage.