There’s something undeniably comforting and utterly classic about a pan of perfectly baked scalloped potatoes. Whether it’s the centerpiece of a holiday feast, a cherished family potluck contribution, or a simple yet satisfying weeknight side, this Scalloped Potatoes Recipe is a guaranteed crowd-pleaser. Forget dry, bland versions – our recipe delivers impossibly tender potato slices swimming in a rich, velvety cheese sauce, all crowned with a bubbly, golden crust. Get ready to elevate your comfort food game! Don’t you just love a dish that feels like a warm hug? Well, this one’s definitely it!
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Why You’ll Love This Recipe
- Unforgettable Flavor: A harmonious blend of tender potatoes, savory garlic, and a luxurious, cheesy cream sauce that’s seasoned to perfection. This Scalloped Potatoes Recipe truly sings!
- Irresistible Texture: Creamy, melt-in-your-mouth potatoes with a perfectly browned, bubbly top that adds a delightful textural contrast. You’ll be craving that crispy edge, trust me.
- Holiday Hero: A timeless side dish that graces any festive table, from Thanksgiving to Easter, but it’s easy enough for any gathering. Why save something this good just for holidays?
- Straightforward & Achievable: Our clear, step-by-step instructions make this classic dish approachable for even novice cooks. You’ve got this!
- Comfort Food at Its Best: Pure, unadulterated comfort in every single bite. What’s better than that?
Detailed Ingredient List
Ready to gather your ingredients for the best Scalloped Potatoes Recipe you’ll ever make? Here’s what you’ll need:
For the Potatoes:
- 3 lbs Russet or Yukon Gold Potatoes: Peeled and very thinly sliced (about 1/8-inch thick).
- Substitution Note: While Russets offer a classic starchy texture, Yukon Golds provide a slightly creamier, buttery flavor. Avoid waxy potatoes like red or new potatoes, as they won’t absorb the sauce as well.
For the Cream Sauce:
- 4 tbsp Unsalted Butter: Divided.
- 2 cloves Garlic: Minced.
- 1/4 cup All-Purpose Flour:
- Substitution Note: For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.
- 2 cups Whole Milk: Warmed slightly.
- Substitution Note: You can use 2% milk, but whole milk yields a richer sauce. Avoid skim milk.
- 1 cup Heavy Cream: Warmed slightly.
- 1 tsp Kosher Salt: Or to taste.
- 1/2 tsp Black Pepper: Freshly ground, or to taste.
- 1/4 tsp Freshly Grated Nutmeg:
- 2 cups Shredded Cheese: Gruyere, sharp cheddar, or a blend of both.
- Substitution Note: Swiss, Fontina, or even Monterey Jack can be used for different flavor profiles. Avoid pre-shredded cheeses for best melt, if possible. Freshly grated always wins!
Step-by-Step Instructions
Let’s get cooking! This Scalloped Potatoes Recipe is surprisingly simple to put together when you follow these steps:
- Prep the Potatoes: Preheat oven to 375°F (190°C). Peel and thinly slice potatoes using a mandoline or a very sharp knife to ensure even thickness. This is crucial for even cooking, folks! Set aside.
- Make the Roux: In a large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Oh, that smell is just divine, isn’t it? Sprinkle in the flour and whisk constantly for 1-2 minutes to create a smooth roux.
- Build the Sauce: Gradually whisk in the warm milk and heavy cream, a little at a time, ensuring no lumps form. Keep whisking! Continue whisking and bring the mixture to a gentle simmer, cooking for 3-5 minutes until the sauce thickens. It’s going to get nice and luscious.
- Season the Sauce: Remove from heat and stir in the salt, black pepper, and nutmeg. Stir in 1 cup of the shredded cheese until melted and smooth. Taste and adjust seasoning if needed. This is your kitchen, so make it perfect for you!
- Layer the Potatoes: Lightly butter a 9×13-inch baking dish with the remaining 2 tablespoons of butter. Arrange a single layer of potato slices on the bottom of the dish, slightly overlapping. Pour about one-third of the cheese sauce evenly over the potatoes.
- Repeat Layers: Repeat the layering process: another layer of potatoes, another third of the sauce. Finish with the remaining potatoes, then pour the rest of the sauce over the top, ensuring all potatoes are covered. We want every slice swimming in that goodness!
- Add Final Cheese: Sprinkle the remaining 1 cup of shredded cheese evenly over the top layer of sauce. This is where we get that beautiful golden crust!
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 60 minutes. This initial cover helps steam the potatoes to tenderness.
- Uncover and Brown: Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. Keep an eye on it – you want golden, not burnt!
- Rest: Remove from oven and let the scalloped potatoes rest for at least 15-20 minutes before serving. This allows the sauce to set and prevents it from being too runny. Don’t skip this step, it’s a game-changer!
Baker’s Tips / Pro Tips for Success
Want to make your Scalloped Potatoes Recipe truly legendary? Here are my top secrets:
- Uniform Slices are Key: Using a mandoline slicer ensures all potato slices are the same thickness, leading to even cooking. If you’re using a knife, take your time for consistency; it really makes a difference.
- Don’t Rinse Potatoes: Unlike some potato dishes, leaving the starch on the potato slices helps to thicken the sauce naturally. We want all that starchy goodness!
- Warm Dairy: Using slightly warmed milk and cream helps prevent the sauce from getting lumpy when added to the roux. A little warmth goes a long way here.
- Season the Sauce Well: Taste your sauce before layering. Potatoes absorb a lot of salt, so make sure the sauce is adequately seasoned. Don’t be shy!
- Cover and Uncover: Covering the dish initially steams the potatoes, ensuring they cook through. Uncovering allows the top to brown beautifully. It’s the perfect one-two punch!
- The Rest is Best: Don’t skip the resting period! It’s crucial for the sauce to set properly, giving you perfectly creamy, not watery, scalloped potatoes. Patience, my friends, patience.
- Infuse for More Flavor: For an extra layer of flavor, gently warm the milk and cream with a bay leaf, a few sprigs of thyme, or a sliced onion before making the sauce. Strain before use. It adds a subtle depth that’s just fantastic.
Storage Instructions
So, you’ve made this amazing Scalloped Potatoes Recipe and you have leftovers? Lucky you!
- Refrigeration: Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: While possible, freezing is not ideal as the texture of potatoes can become mealy and the sauce may separate upon thawing. If you must freeze, ensure it’s tightly wrapped and consume within 1-2 months. Thaw overnight in the refrigerator. Just be aware the texture won’t be quite the same.
- Reheating: For best results, reheat individual portions in the microwave until warm. For larger quantities, cover with foil and reheat in an oven preheated to 325°F (160°C) until heated through, about 20-30 minutes. This helps keep it from drying out.
Frequently Asked Questions (FAQ)
Got questions about this fabulous Scalloped Potatoes Recipe? I’ve got answers!
- Q: What kind of potatoes are best for scalloped potatoes?
- A: Starchy potatoes like Russets or moderately starchy Yukon Golds are ideal because they break down slightly during cooking, contributing to the creamy texture of the sauce. They just work beautifully in this kind of dish.
- Q: Can I make scalloped potatoes ahead of time?
- A: Yes! You can assemble the dish completely, cover it, and refrigerate it for up to 24 hours before baking. Let it come closer to room temperature for 30-60 minutes before baking, and you might need to add an extra 10-15 minutes to the covered baking time. Perfect for holiday meal prep!
- Q: Why are my scalloped potatoes watery?
- A: This usually happens if the sauce wasn’t thick enough, the potatoes were too wet when layered, or the dish wasn’t allowed to rest sufficiently after baking. Ensure your sauce is adequately thickened and don’t skip the resting step! That rest is truly vital for this Scalloped Potatoes Recipe.
- Q: What’s the difference between scalloped potatoes and potatoes au gratin?
- A: Traditionally, scalloped potatoes are made with a cream sauce and often no cheese (or very little), while potatoes au gratin typically include cheese baked into the layers and/or on top, often with breadcrumbs. Our recipe combines the best of both worlds! You get that classic creaminess and the cheesy goodness.
- Q: Can I add meat to this recipe?
- A: Absolutely! Cooked, diced ham or crispy bacon bits make fantastic additions to this dish. Layer them in between the potato and sauce layers for a hearty twist. Yum!
Conclusion
There you have it – the ultimate Scalloped Potatoes Recipe that promises to deliver pure comfort and delight with every scoop. This dish is more than just a side; it’s a hug on a plate, a celebration of simple ingredients transformed into something extraordinary. We hope this recipe becomes a cherished staple in your kitchen, bringing warmth and joy to your table. Give it a try, and don’t forget to share your creations with us at scooks.com! What are you waiting for? Happy cooking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.