If you’re looking for the ultimate comfort food that’s both creamy and cheesy, then let me introduce you to my all-time favorite Scalloped Potatoes Recipe. I absolutely love how this dish manages to be rich without being heavy, with tender potatoes swimming in a luscious, flavorful sauce that’s downright irresistible. Whether you’re planning a family dinner or just craving that perfect side, this recipe never disappoints — and stick around, because I’ll share my best tips for making it perfectly every time.
Why You’ll Love This Recipe
- Incredibly Creamy: The silky cheese sauce is the real star, wrapping every potato slice in pure comfort.
- Simple Ingredients: You don’t need a fancy pantry—just some everyday staples done right.
- Perfectly Layered: The technique ensures each bite gets that amazing balance of sauce, cheese, and tender potatoes.
- Impresses Everyone: Whether it’s a holiday or a weeknight, this dish is guaranteed to get compliments.
Ingredients You’ll Need
Each ingredient here plays a big part in creating those silky layers we all crave in scalloped potatoes. I’ve found using russet potatoes is key because they hold up nicely but become tender, plus sharp cheddar adds just the right tangy punch.
- Russet potatoes: Great for slicing thin; their starchy texture gives you creamy results without falling apart.
- Salted butter: For that rich, buttery base—using salted helps season the sauce naturally.
- Garlic cloves: Adds a subtle savory warmth that brings the whole dish together.
- All-purpose flour: The thickening agent that turns your sauce into a perfect creamy consistency.
- Chicken or vegetable stock: I prefer chicken stock for depth of flavor, but veg stock works great for vegetarians.
- Fresh thyme: This herb adds a lovely, fresh earthy note that cuts through the richness.
- Sea salt: Essential for seasoning each layer perfectly.
- Freshly cracked black pepper: Adds just the right hint of spice to balance the creamy texture.
- Ground nutmeg: A pinch goes a long way, giving the sauce a cozy, warm undertone.
- Whole milk: For that luscious, creamy texture without heaviness.
- Sharp cheddar cheese: Melts beautifully and brings a rich, tangy flavor that makes this potato dish sing.
Variations
I love to play around with this classic, and you’ll find that scalloped potatoes can easily suit your taste or dietary preferences. Don’t be afraid to make it your own—you might be surprised how great these variations turn out!
- Swap Cheeses: Sometimes I’ll mix sharp cheddar with Gruyère or Parmesan for a nuttier, more complex flavor that elevates the dish.
- Add Herbs or Spices: Mixing in rosemary or a touch of smoked paprika adds a new layer of flavor that really impresses guests.
- Make it Vegetarian: Using vegetable stock instead of chicken keeps it fully vegetarian without sacrificing taste.
- Make it Dairy-Free: I’ve tried almond or oat milk with dairy-free butter and cheese alternatives; while it’s a bit different, it still satisfies that crave for creamy potatoes.
How to Make Scalloped Potatoes Recipe
Step 1: Slice and Prep Your Potatoes
Start by peeling your russet potatoes and slicing them super thin—about ⅛-inch thick. I use a mandolin to get nice uniform slices; it really helps with even cooking. As soon as you slice them, drop those potatoes into a bowl of cold water. This rinse washes away excess starch and keeps your slices from sticking together. After a quick rinse, spread them out on a clean kitchen towel and pat dry — this step is crucial because wet potatoes can make your sauce watery later on.
Step 2: Make the Velvety Sauce
In a large skillet over medium heat, melt your butter and add minced garlic until fragrant—think about one minute tops. Then sprinkle in the flour and stir continuously for about 1 to 2 minutes to form a roux. This little toasty step eliminates that raw flour taste. Next, slowly whisk in the chicken stock, fresh thyme, salt, pepper, and a pinch of nutmeg. Keep whisking until the sauce thickens — typically about 3 minutes. Now, turn up the heat slightly and gradually add your milk while whisking constantly; this creates a silky smooth sauce in around 5 minutes. Once thickened, stir in 1 cup of shredded sharp cheddar cheese until melted and combined, then take the sauce off the heat.
Step 3: Layering Magic in the Baking Dish
Grease a 9×13-inch casserole dish with butter or nonstick spray. Layer a third of your sliced potatoes evenly on the bottom, sprinkle with half a teaspoon of salt, then pour a third of the cheesy sauce over the top. Repeat this one more time with half of the remaining potatoes, salt, and sauce. Finally, top the last layer with the remaining potatoes, sauce, and the last cup of shredded cheddar. Cover tightly with foil and pop it in your preheated oven at 400°F.
Step 4: Baking to Perfection
Bake covered for 35 minutes at the center rack, then remove the foil and bake for about 40 more minutes until the cheese is bubbly and golden, and the potatoes are tender when pierced with a fork. This two-step baking lets everything cook through gently while giving you a gorgeous bubbly top. Once out of the oven, let it rest covered for 15 minutes—this wait helps the sauce thicken up, so you don’t get it running everywhere when serving.
Pro Tips for Making Scalloped Potatoes Recipe
- Dry Your Potatoes Thoroughly: I learned this the hard way—wet potatoes make the sauce watery, so make sure they’re pat dry before layering.
- Use a Mandolin if You Have One: Uniform slices cook evenly and look way prettier on your plate.
- Don’t Rush the Sauce: Slowly whisking the milk in avoids lumps and gives you that silky finish.
- Let It Rest Before Serving: The sauce settles and thickens, making clean, perfect slices possible.
How to Serve Scalloped Potatoes Recipe
Garnishes
I like to scatter some fresh thyme leaves and a few cracks of fresh black pepper over the top before serving—it brings brightness and just the right aroma. Sometimes a sprinkle of chopped chives adds a subtle oniony pop that’s delightful.
Side Dishes
Scalloped potatoes are the ultimate sidekick to roasted chicken or glazed ham. My family goes crazy when I serve this with steamed green beans or a crisp garden salad to cut through the creaminess. For something heartier, pair it with meatloaf or grilled steak.
Creative Ways to Present
For special occasions, I sometimes make scalloped potatoes in individual ramekins for a fancy, personalized touch. Another time, I tried a layered gratin cake-style presentation, stacking potatoes and sauce in a springform pan—guests were impressed by the elegant look and how well it sliced!
Make Ahead and Storage
Storing Leftovers
Leftover scalloped potatoes keep really well in an airtight container in the fridge for up to 3 days. I always make sure to cool it completely before refrigerating to keep the sauce nice and thick when reheated.
Freezing
I’ve frozen scalloped potatoes a few times with good results! Just cool the dish, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture as close to fresh as possible.
Reheating
For reheating, I prefer the oven—cover the dish with foil and warm at 350°F for 20-30 minutes until heated through. The microwave works in a pinch, but sometimes the sauce can separate a bit. Adding a splash of milk and stirring helps bring back creaminess.
FAQs
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Can I use other types of potatoes for scalloped potatoes?
You absolutely can! Russet potatoes are great for their starchiness and texture, but Yukon Golds also work well for scalloped potatoes if you prefer a slightly waxier, buttery taste. Just be sure to slice them uniformly for even cooking.
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Do scalloped potatoes need to be baked covered?
Yes, baking covered helps the potatoes steam and cook through without drying out. Removing the cover partway through baking lets the cheese bubble and brown for that perfect finish.
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How do I avoid watery scalloped potatoes?
This is a common issue. To prevent watery scalloped potatoes, make sure to thoroughly dry your sliced potatoes after rinsing, use a thick sauce, and don’t add too much liquid. Baking uncovered at the end helps evaporate excess moisture as well.
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Can I prepare scalloped potatoes ahead of time?
Definitely! You can assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just make sure to bake it a bit longer if it’s going into the oven cold from the fridge.
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What’s the difference between scalloped potatoes and au gratin potatoes?
Great question! Scalloped potatoes typically use a creamy white sauce but don’t always include cheese or have it only inside, while au gratin potatoes almost always have cheese both in the sauce and sprinkled on top for a crispy golden crust. My recipe blends these ideas for maximum flavor.
Final Thoughts
Honestly, this Scalloped Potatoes Recipe has been a game-changer in my kitchen. It’s the kind of side dish that makes everyone ask for seconds and compliments seem endless. I love how adaptable it is and that it really feels like a warm hug on a plate. Trust me, once you try making it yourself, you’ll want to keep this recipe in your regular rotation. So go ahead, gather your ingredients, and enjoy some serious homemade comfort food magic!
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Scalloped Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Scalloped Potatoes recipe features thinly sliced russet potatoes baked in a rich, creamy cheese sauce infused with garlic, thyme, and nutmeg. Perfectly layered and baked to bubbly, golden perfection, it’s a comforting side dish ideal for any family meal or holiday gathering.
Ingredients
Potatoes
- 3 pounds russet potatoes, peeled
Sauce
- 4 tablespoons (1/2 stick) salted butter, cut into pieces
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup chicken or vegetable stock
- 1 teaspoon minced fresh thyme, plus more for serving
- 2 1/2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper, plus more for serving
- 1/2 teaspoon ground nutmeg
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F and position a rack in the center. Grease a 9 x 13-inch casserole dish with butter or cooking spray.
- Slice and Rinse Potatoes: Using a mandolin, slice the peeled potatoes into ⅛-inch thick slices. Transfer them immediately into a large bowl of cold water to prevent browning. Rinse well, then drain and pat dry thoroughly with a kitchen towel.
- Make the Roux: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for about 1 minute until fragrant. Sprinkle flour over the butter mixture and stir to combine, cooking for 1 to 2 minutes to form the roux.
- Add Stock and Seasonings: Slowly pour in the chicken or vegetable stock while stirring continuously. Add minced thyme, 1 teaspoon salt, pepper, and nutmeg, whisking until the sauce thickens, approximately 3 minutes.
- Incorporate Milk and Cheese: Increase heat to medium-high. Gradually add the milk in small batches, whisking constantly until the sauce thickens and milk is fully incorporated, about 5 minutes. Reduce heat to low, then stir in 1 cup of grated cheddar cheese until melted and combined. Remove from heat.
- Layer Potatoes and Sauce: In the prepared baking dish, layer a third of the potatoes evenly and sprinkle with ½ teaspoon salt. Pour a third of the cream sauce over the potatoes. Repeat layering with half of the remaining potatoes, ½ teaspoon salt, and half of the remaining sauce. Finish by topping with the remaining potatoes and pour the last of the sauce over, then spread the remaining 1 cup of cheese on top.
- Bake Covered: Cover the casserole and bake on the center rack for 35 minutes.
- Bake Uncovered: Uncover the casserole and continue baking until the potatoes are tender and the cheese is bubbling and golden, about 40 more minutes.
- Rest and Serve: Remove from oven, cover, and let rest for 15 minutes. Garnish with fresh thyme leaves and freshly cracked black pepper before serving.
Notes
- For easier slicing, use a mandolin to achieve uniform ⅛-inch thick potato slices.
- Patting the potatoes dry is important to prevent excess moisture in the dish.
- You can substitute vegetable stock for chicken stock to make the recipe vegetarian.
- Allowing the dish to rest before serving helps the sauce thicken and improves slicing.
- If sharp cheddar is not available, other cheese varieties like Gruyère or Monterey Jack work well too.
- To make ahead, assemble the dish, cover tightly with foil, and refrigerate for up to 24 hours before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
