scalloped potatoes and recipe
The Best scalloped potatoes and recipe
What I appreciate most about scalloped potatoes is how versatile they are. You can make them as indulgent or as light as you want, depending on the cheese and cream you use. I usually go for a mix of sharp cheddar and Gruyère because the flavor is just unbeatable, but I’ve also made lighter versions with low-fat milk and a sprinkle of Parmesan for a healthier twist. Plus, potatoes are packed with potassium and vitamin C, so it’s not just delicious—it’s good for you too.
This recipe has been in my rotation for years because it’s foolproof and always turns out perfectly. Whether I’m serving it alongside roasted chicken or as the main dish with a simple salad, it never disappoints. My kids love helping layer the potatoes, and I love that it’s a dish we can all enjoy together. If you’re looking for a crowd-pleaser that’s easy to make but feels special, this is it.
Creamy Scalloped Potatoes
A rich and comforting dish featuring thinly sliced potatoes baked in a creamy, cheesy sauce. Perfect as a side for holidays or weeknight dinners, this classic recipe is easy to make and always a crowd-pleaser.
🥘Ingredients
- 2 lbs (900g) russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. -
2
Peel the potatoes and slice them thinly (about 1/8-inch thick). Place the slices in a large bowl of cold water to prevent browning while you prepare the sauce. -
3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux (do not let it brown). -
4
Gradually pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook for 3-5 minutes until the mixture thickens slightly. -
5
Stir in the garlic powder, onion powder, thyme, salt, pepper, and nutmeg (if using). Remove from heat and add the shredded cheddar and Parmesan cheese, stirring until fully melted and smooth. -
6
Drain the potato slices and pat them dry with a clean towel. Layer half of the potatoes in the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce. -
7
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. -
8
While the potatoes bake, prepare the topping (if using): Mix panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. -
9
After 45 minutes, remove the foil and sprinkle the breadcrumb mixture evenly over the top. Return to the oven and bake uncovered for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and crispy. -
10
Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken slightly.
🔧Equipment
- Large mixing bowl
- 9×13-inch baking dish
- Medium saucepan
- Whisk
- Cheese grater
- Mandoline or sharp knife (for slicing potatoes)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Scalloped Potatoes Works
❓ Frequently Asked Questions About Creamy Scalloped Potatoes
1. What are scalloped potatoes?
Scalloped potatoes are a classic comfort food dish made with thinly sliced potatoes layered in a baking dish and baked in a creamy sauce, typically made with milk or cream, butter, and seasonings. Unlike potatoes au gratin, scalloped potatoes usually don’t include cheese, though some modern variations may add it.
2. What’s the difference between scalloped potatoes and au gratin potatoes?
The main difference lies in the ingredients and texture. Scalloped potatoes are traditionally made with a creamy sauce (like milk or heavy cream) and no cheese, resulting in a softer, more custard-like texture. Au gratin potatoes, on the other hand, include cheese (often Gruyère or cheddar) and sometimes breadcrumbs, giving them a crispier, cheesier top layer.
3. Can I make scalloped potatoes ahead of time?
Yes! Scalloped potatoes can be assembled ahead of time and refrigerated for up to 24 hours before baking. Cover the dish tightly with foil or plastic wrap to prevent drying. When ready to bake, let the dish sit at room temperature for about 30 minutes, then bake as directed (you may need to add 10–15 minutes to the cooking time).
4. Why are my scalloped potatoes watery?
Watery scalloped potatoes usually result from excess moisture in the potatoes or an overly thin sauce. To prevent this, slice the potatoes evenly and thinly (about ⅛-inch thick) and pat them dry before layering. Use a thicker sauce (like heavy cream or a roux-based mixture) and avoid overfilling the dish. Baking uncovered for the last 10–15 minutes can also help evaporate excess liquid.
5. Can I use a different type of potato for scalloped potatoes?
Yes, but the texture and flavor will vary. Russet potatoes are ideal for scalloped potatoes because they’re starchy and break down slightly, creating a creamy texture. Yukon Gold potatoes are a great alternative—they’re slightly waxy but still tender when baked. Avoid waxy potatoes like red or fingerling varieties, as they hold their shape too much and won’t soften as well.
