Scalloped Potatoes

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There’s something timeless and comforting about a bubbling dish of scalloped potatoes coming out of the oven, golden and slightly crisp on top, creamy and tender underneath. This dish, with its layers of thinly sliced potatoes baked in a rich, velvety cheese sauce, is a staple for holidays, family dinners, and cozy Sunday suppers. It’s humble, but luxurious—simple ingredients transformed into something deeply satisfying.

Scalloped potatoes are the kind of dish that makes you close your eyes with the first bite. The potatoes are perfectly soft, the cream is infused with garlic and onion, and the cheese adds just the right amount of indulgence. Whether you’re serving it alongside roasted meats or enjoying it as a main course with a green salad, this recipe brings warmth and flavor to any table.

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Ingredients for this Scalloped Potatoes

• 2 lbs (about 5-6 medium) russet potatoes, peeled and thinly sliced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• 1 small onion, finely diced
• 2 garlic cloves, minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg (optional)
• Fresh parsley or chives for garnish

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Step 1: Prepare the Potatoes

Start by peeling and slicing the potatoes into thin, even rounds—about 1/8-inch thick. A mandoline slicer works wonders here if you have one. Keep the slices in a bowl of cold water to prevent them from browning while you make the sauce.

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Step 2: Make the Cream Sauce

In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds. Sprinkle in the flour and whisk continuously for about 1 minute to create a roux.

Gradually whisk in the warm milk and heavy cream. Keep stirring to prevent lumps. Allow the mixture to simmer gently for 3–5 minutes until it thickens. Season with salt, pepper, and nutmeg if using. Remove from heat and stir in 1 cup of shredded cheddar until melted and smooth.

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Step 3: Layer the Dish

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or nonstick spray. Begin layering the drained potato slices across the bottom, slightly overlapping them. Pour a portion of the cheese sauce over the potatoes and smooth it out. Repeat the layering process until all potatoes and sauce are used, finishing with sauce on top.

Sprinkle the remaining ½ cup of cheddar over the final layer for a perfectly golden crust.

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Step 4: Bake to Perfection

Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 25–30 minutes, or until the top is golden brown and the potatoes are fork-tender. Let it rest for 10 minutes before serving so the layers can set nicely.

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Storage Instructions

Scalloped potatoes store beautifully, making them a great make-ahead option or next-day delight. To store leftovers, let the dish cool completely, then transfer to an airtight container or cover the baking dish tightly with foil or plastic wrap.

• Refrigerator: Store for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes.
• Freezer: For longer storage, freeze in a freezer-safe dish for up to 2 months. Thaw in the fridge overnight and reheat in the oven. The texture may be slightly softer after freezing, but still delicious.

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Estimated Nutrition (Per Serving – based on 8 servings)

• Calories: 330
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 350mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugars: 4g
• Protein: 9g

Note: These are approximate values and may vary based on exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use different types of potatoes?

Yes, Yukon Golds work well too. They’re creamy and hold their shape nicely. Avoid waxy potatoes like red potatoes as they don’t soften as well.

2. Can I make this dish ahead of time?

Absolutely. Assemble it a day in advance, cover, and refrigerate. Bake just before serving.

3. What cheeses can I use besides cheddar?

Gruyère, parmesan, or Monterey Jack are excellent alternatives or additions for added depth of flavor.

4. How do I keep the sauce from curdling?

Use warm milk and cream, and avoid boiling the sauce. A gentle simmer helps it stay smooth.

5. Can I make it gluten-free?

Yes, swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce.

6. What can I serve with scalloped potatoes?

They pair wonderfully with roasted meats like ham, chicken, or beef, and a crisp green salad.

7. Why are my potatoes still firm after baking?

They may have been sliced too thick. Ensure they are around 1/8-inch thick and bake until easily pierced with a fork.

8. Can I add other ingredients like ham or bacon?

Definitely! Diced ham, crumbled bacon, or even sautéed mushrooms can be layered in for a heartier variation.

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