Classic Scalloped Potatoes Recipe

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Scalloped potatoes are a classic, creamy, and comforting side dish made with thinly sliced potatoes baked in a rich, cheesy sauce. This recipe is perfect for holidays, family dinners, or any time you want a comforting and delicious side. The layers of tender potatoes, creamy sauce, and melted cheese create a dish that’s both hearty and satisfying.

Why You’ll Love This Recipe:

Creamy and Cheesy: Rich, creamy sauce and layers of melted cheese make this dish irresistibly delicious.
Perfect for Special Occasions: This comforting side dish is ideal for holidays, family gatherings, or a special dinner.
Easy to Prepare: With just a few ingredients, you can create a hearty, flavorful dish that complements any main course.
Versatile: You can customize it with different cheeses or herbs to suit your taste.

Key Ingredients

Potatoes: Russet or Yukon Gold potatoes are perfect for this recipe as they become tender and creamy when baked.
Butter: Adds richness and flavor to the sauce.
Onion: Thinly sliced onion adds sweetness and flavor to the dish.
Garlic: Fresh minced garlic enhances the flavor of the sauce.
Flour: Used to thicken the creamy sauce.
Milk: Whole milk creates a rich, creamy sauce. You can also use half-and-half or a combination of milk and cream for extra richness.
Cheese: Sharp cheddar cheese is the traditional choice, but you can mix in Parmesan or Gruyère for added depth of flavor.
Salt and Pepper: Simple seasonings that enhance the flavors of the potatoes and sauce.

How to Make Classic Scalloped Potatoes

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Prepare the Potatoes

Peel 4-5 medium-sized russet or Yukon Gold potatoes and slice them thinly, about 1/8-inch thick. A mandoline slicer works well to get even slices.

Step 3: Make the Creamy Sauce

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 1 small onion, thinly sliced, and sauté until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another minute.
Stir in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until the flour is lightly browned. Gradually whisk in 2 cups of whole milk, stirring constantly to avoid lumps. Continue to cook the sauce, stirring frequently, until it thickens, about 5-7 minutes.
Once thickened, remove the sauce from heat and stir in 1 cup of shredded cheddar cheese until melted. Season the sauce with salt and pepper to taste.

Step 4: Assemble the Dish

Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly to cover. Repeat with the remaining potato slices and sauce, layering them evenly.

Step 5: 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 an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.

Step 6: Let It Rest and Serve

Allow the scalloped potatoes to rest for 10-15 minutes before serving. This helps the sauce set and makes it easier to slice. Garnish with fresh parsley or chives if desired, and serve warm.

Tips for the Best Scalloped Potatoes

Slice the Potatoes Evenly: Thin, even slices ensure that the potatoes cook uniformly. Using a mandoline slicer is a great way to achieve consistent slices.
Use Starchy Potatoes: Russet or Yukon Gold potatoes are ideal for scalloped potatoes because they hold their shape while becoming tender and creamy.
Thicken the Sauce: Make sure the sauce is thickened before adding it to the potatoes to prevent a watery dish. Cooking the flour in the butter for a minute or two helps thicken the sauce.
Bake Covered First: Covering the dish with foil for the first part of baking ensures the potatoes cook through without burning the top. Removing the foil toward the end allows the top to brown.
Let It Rest: Letting the dish rest for a few minutes after baking helps the sauce thicken and makes it easier to serve.

Recipe Variations

Cheesy Scalloped Potatoes: Add more cheese to the sauce or sprinkle extra cheese on top during the last few minutes of baking for a cheesy, golden crust.
Herbed Scalloped Potatoes: Add fresh herbs like thyme, rosemary, or parsley to the sauce for extra flavor.
Bacon Scalloped Potatoes: Stir in cooked, crumbled bacon between the layers of potatoes for a smoky, savory twist.
Spicy Scalloped Potatoes: Add a pinch of cayenne pepper or red pepper flakes to the sauce for a hint of spice.

Frequently Asked Questions (FAQs)

1. Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish ahead of time, cover it, and store it in the refrigerator for up to 24 hours before baking. When ready to bake, allow the dish to come to room temperature before placing it in the oven.

2. How do I store leftovers?

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

3. Can I freeze scalloped potatoes?

Yes, scalloped potatoes can be frozen. Bake the dish as directed, then allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.

4. What can I serve with scalloped potatoes?

Scalloped potatoes pair well with roast chicken, beef, ham, or pork chops. They also make a great side for holiday meals like Thanksgiving or Christmas.