Homemade Betty Crocker Scalloped Potatoes Recipe: Creamy, Cheesy, and Customizable

Category: Side Dish

Introduction

Betty Crocker Scalloped Potatoes have been a comforting staple on American dinner tables for decades. The iconic boxed mix, with its creamy sauce and perfectly balanced seasoning, has become synonymous with homey, satisfying meals. But why settle for a box when you can create a homemade version that’s not only customizable but also healthier and more flavorful? This recipe replicates the beloved original while allowing you to tweak ingredients to suit your dietary preferences and taste buds.

The story of Betty Crocker dates back to the early 20th century when the Washburn-Crosby Company (now General Mills) created the Betty Crocker persona to personalize their brand. Over the years, Betty Crocker mixes have become a trusted shortcut for home cooks. However, making scalloped potatoes from scratch offers the freedom to use fresh, wholesome ingredients and reduce sodium and preservatives found in the boxed version.

I remember my grandmother serving scalloped potatoes at every family gathering. She swore by the Betty Crocker mix, but when I started experimenting with homemade recipes, I realized how much richer and creamier they could be. This recipe is a tribute to her tradition, with a modern twist for better health and flavor.

Why Make It at Home?

Making scalloped potatoes at home allows you to:

• Use fresh, high-quality ingredients.
• Reduce sodium and preservatives.
• Customize the recipe to suit dietary needs (e.g., gluten-free, vegan).
• Enhance the flavor with additional spices or herbs.
• Save money compared to buying pre-packaged mixes.

Personal Anecdote

When I first attempted to make scalloped potatoes from scratch, I was surprised by how much more vibrant and creamy they tasted compared to the boxed version. My family raved about the difference, and it quickly became a staple in our household. Now, I love experimenting with different cheeses and seasonings to keep the dish exciting.

Recipe Details

**Prep Time:20 minutes
**Cook Time:40 minutes
**Total Time:60 minutes
**Yield:6-8 servings

Ingredients

Dry Ingredients:

• 3 cups (375g) thinly sliced Russet or Yukon Gold potatoes
• 1/4 cup (30g) all-purpose flour (or gluten-free flour for a gluten-free version)
• 1/2 tsp (2.5g) onion powder
• 1/2 tsp (2g) garlic powder
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper

Wet Ingredients:

• 1/4 cup (55g) unsalted butter (or dairy-free alternative)
• 1 1/2 cups (360ml) whole milk (or plant-based milk)
• 1 cup (115g) shredded cheddar cheese (or dairy-free cheese shreds)

Instructions

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Potatoes: Slice the potatoes into 1/8-inch thick rounds. Rinse the slices in cold water to remove excess starch, then pat dry with paper towels.
• Layer Potatoes: In a greased 9x13-inch baking dish, arrange a layer of potatoes.
• Make Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until lightly golden. Gradually whisk in the milk, bringing the mixture to a simmer. Cook until thickened, stirring constantly.
• Season Sauce: Remove the sauce from heat and stir in the shredded cheese until melted and smooth. Add the onion powder, garlic powder, salt, and pepper.
• Assemble Dish: Pour the cheese sauce over the potatoes, ensuring they are fully coated. Repeat the layering process, alternating potatoes and sauce, until all ingredients are used, finishing with a layer of sauce on top.
• Top with Cheese: Sprinkle additional shredded cheese on top (optional).
• Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden and bubbly.
• Let Rest: Allow the dish to rest for 10-15 minutes before serving to set the sauce.

Variations

• Gluten-Free Version: Use gluten-free flour and ensure the cheese is gluten-free.
• Vegan Version: Replace butter with a dairy-free alternative and use vegan cheese shreds.
• Spicy Version: Add a pinch of cayenne pepper or diced jalapeños to the sauce.
• Loaded Version: Mix in cooked bacon, diced ham, or caramelized onions.

Pro Tips

• Even Baking: To prevent uneven cooking, rotate the dish halfway through baking.
• No Lumps: Whisk the sauce continuously when adding milk to avoid lumps.
• Extra Flavor: Add a sprinkle of smoked paprika or dried herbs like thyme for a gourmet twist.

Nutritional Comparison

FAQ

• Can I use different types of potatoes?
  Yes! Russet potatoes yield a fluffier texture, while Yukon Golds add a buttery flavor.

• How do I prevent the potatoes from becoming too mushy?
  Slice potatoes evenly and avoid overbaking.

• Can I make this ahead of time?
  Yes, assemble the dish and refrigerate or freeze before baking.

• What if the sauce is too thick?
  Thin it out with a little more milk or broth.

• Is this recipe freezer-friendly?
  Yes, freeze unbaked for up to 3 months. Thaw overnight in the fridge before baking.

Serving Suggestions

• Pair with roasted chicken or beef for a hearty meal.
• Add as a side to your holiday feast.
• Mix in cooked vegetables like broccoli or peas for added nutrition.

Conclusion

This homemade scalloped potatoes recipe offers the comforting, creamy goodness of the original Betty Crocker mix but with the freedom to customize and improve its nutritional profile. Whether you’re a fan of the classic version or looking for a healthier alternative, this recipe delivers. Give it a try and enjoy the satisfaction of a homemade dish that’s sure to become a family favorite!

Let me know in the comments how you customize your scalloped potatoes—I’d love to hear your ideas!