Scalloped Potatoes are the kind of cozy, crowd-pleasing side dish that never lasts long at the table. Imagine thin slices of tender potatoes layered with creamy, garlicky sauce and a crown of bubbling, golden cheese—true comfort food at its absolute best. This recipe delivers all the creamy, velvety goodness you crave, with just the right balance of flavor and texture. Whether it’s your holiday table or a casual family dinner, Scalloped Potatoes always steal the show.
Ingredients You’ll Need
Every ingredient in these Scalloped Potatoes plays a starring role, coming together to create rich flavor, creamy texture, and beautiful color. Here’s what you’ll need and why each one matters:
- Russet potatoes: Classic choice for their sturdy texture and ability to soak up all that delicious sauce.
- Unsalted butter: Adds richness and helps make a perfectly silky roux.
- All-purpose flour: Essential for thickening the sauce, so the layers cling together just right.
- Whole milk: Gives the sauce creaminess without making it too heavy.
- Heavy cream: Adds that extra dose of lusciousness every great scalloped potato dish needs.
- Garlic, minced: Provides a savory, aromatic kick in each bite.
- Salt: Brings all the flavors forward—don’t skip it!
- Black pepper: Lends gentle heat and depth.
- Ground nutmeg (optional): Adds a hint of warmth and complexity—try it if you’re feeling a little fancy.
- Sharp cheddar cheese, shredded: The main cheesy layer, giving the dish its signature tang.
- Parmesan cheese, grated: Melts into a golden crust and delivers salty, nutty flavor.
- Chopped fresh parsley: The pop of freshness and color that completes the dish.
How to Make Scalloped Potatoes
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and lightly grease it—this helps prevent sticking and makes cleanup a breeze. Peel your russet potatoes and slice them thinly; try to keep your slices about 1/8-inch thick for consistent baking. Mince your garlic, shred the cheese, and get your ingredients lined up for easy assembly.
Step 2: Make the Creamy Garlic Sauce
In a medium saucepan over medium heat, melt the butter until it’s bubbling gently. Whisk in the flour to form a roux, stirring for about a minute until golden; this step ensures your sauce is velvety, not floury. Slowly pour in the milk and heavy cream, whisking constantly for a smooth blend. Stir in the garlic, salt, pepper, and a pinch of nutmeg if you’re using it. Let the sauce simmer for 3 to 4 minutes, stirring all the while, until just slightly thickened. Take the pan off the heat, and stir in half of the cheddar cheese until it’s melted and oh-so-creamy.
Step 3: Assemble the Layers
Spread half of the sliced potatoes in an even layer in your prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it with a spatula to coat every slice. Add the rest of the potatoes as a second layer, then finish with the remaining cheese sauce. Top everything off with the rest of your cheddar cheese and a generous sprinkle of Parmesan for that irresistible golden-top finish.
Step 4: Bake to Perfection
Cover your dish with foil and place it in the preheated oven. Bake for 40 minutes to allow the potatoes to soak up all the flavors and begin to soften. After that, remove the foil, and continue baking for another 25 to 30 minutes. The top will turn golden brown, bubbling, and your kitchen will smell amazing. To check for doneness, pierce the potatoes with a fork—if it slides in easily, they’re ready.
Step 5: Rest and Garnish
Once they’re baked, let the Scalloped Potatoes rest for about 10 minutes. This step is key—it lets the sauce thicken further and makes serving much easier. Finish by scattering chopped fresh parsley over the top for a lift of color and flavor.
How to Serve Scalloped Potatoes
Garnishes
A final sprinkle of chopped parsley is classic, adding a fresh, herby kick and making those golden layers pop. For extra flavor, try a light dusting of smoked paprika or some finely sliced green onions. If you want to get a little gourmet, a touch of fresh thyme works beautifully too.
Side Dishes
Scalloped Potatoes pair perfectly with everything from roasted chicken to glazed ham—absolute magic at holiday feasts! For a well-rounded meal, serve them alongside crisp green beans, a bright salad, or roasted Brussels sprouts. The creamy, cheesy richness loves something fresh and green on the side.
Creative Ways to Present
To impress your guests, bake the potatoes in individual ramekins for a personal touch—everyone gets their own bubbling dish. You can even use a round gratin dish for a more rustic look, or serve wedges stacked high on a platter family-style. A little crunch? Sprinkle crispy onions or panko on top before the last few minutes of baking!
Make Ahead and Storage
Storing Leftovers
Leftover Scalloped Potatoes keep beautifully. Let them cool fully, then transfer to an airtight container and store in the refrigerator for up to 4 days. The flavors mellow and deepen, making for some truly delicious next-day bites!
Freezing
You can freeze Scalloped Potatoes with success. Wrap cooled portions tightly, or store in a freezer-safe airtight dish. They’ll keep for up to 2 months—just be sure to thaw overnight in the fridge for best texture before reheating.
Reheating
To revive that just-baked magic, reheat in the oven at 350°F (175°C), covered with foil, until piping hot—about 20 minutes for a family-size portion. For single servings, the microwave works too, but the oven brings back that irresistible bubbly top.
FAQs
Can I use a different type Side Dish
Absolutely! Yukon Gold potatoes are a wonderful substitute—they have a creamier texture and hold their shape beautifully, though the bake may be slightly richer. Feel free to experiment and choose your favorite!
Why did my sauce curdle or separate?
Curdling usually happens if the oven temperature is too high or the sauce is overheated before combining with the potatoes. Keep the sauce just gently simmering, and bake at the correct temperature for the best creamy results.
Can I add extra flavors or protein?
Definitely! Try layering in cooked bacon or ham for a heartier take on Scalloped Potatoes. Sautéed onions, leeks, or even a pinch of smoked paprika make fantastic additions if you want to mix things up.
How do I get evenly sliced potatoes?
A sharp knife always helps, but if you have a mandoline slicer, use it! It ensures your potatoes are cut uniformly so everything bakes at the same pace for perfectly tender layers.
Is there a way to make Scalloped Potatoes lighter?
You can lighten things up by using 2% milk in place of whole, or by reducing the heavy cream and upping the milk. The dish will still turn out creamy, just a touch less rich while keeping that classic flavor.
Final Thoughts
If you’re craving something irresistibly creamy, cheesy, and a little nostalgic, there’s truly nothing like homemade Scalloped Potatoes. Whether you make them for a holiday, potluck, or a cozy Sunday dinner, they’re bound to win everyone over. Give these a try—you’ll find yourself making them over and over again!
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Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a comforting classic with this recipe for Scalloped Potatoes. Layers of thinly sliced russet potatoes are smothered in a creamy cheese sauce, baked to perfection, and garnished with fresh parsley.
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley
Potatoes:
Cheese Sauce:
Garnish:
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Make Cheese Sauce: Melt butter in a saucepan, whisk in flour, then slowly add milk and cream. Season with garlic, salt, pepper, and nutmeg. Simmer until slightly thickened. Stir in half of the cheddar.
- Layer Potatoes: Arrange half of the potatoes in the dish, pour half of the cheese sauce over. Repeat with remaining potatoes and cheese sauce. Top with remaining cheeses.
- Bake: Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes until golden and bubbly. Rest for 10 minutes, then garnish with parsley.
Notes
- For a heartier version, add cooked ham or bacon between the layers.
- Yukon Gold potatoes can be used for a creamier texture.
Nutrition
- Serving Size: 1 scoop
- Calories: 290
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
