The Best Scalloped Potatoes Recipe To Make At Home

Looking for the ultimate comfort food to impress your family or guests? This best scalloped potatoes recipe is your answer! With layers of tender potatoes, a rich, creamy sauce, and a golden, cheesy top, this dish is perfect for holiday gatherings, weeknight dinners, or any occasion that calls for cozy, indulgent flavors. It’s a crowd-pleaser that’s surprisingly easy to make with pantry staples, and it’s versatile enough to adapt to dietary needs like gluten-free or vegetarian. My grandmother used to make this recipe every Thanksgiving, and the smell of it baking still brings back warm memories of family around the table. Ready in about an hour, this dish is naturally comforting and can be prepped ahead for stress-free cooking. Let’s dive into how to make the best scalloped potatoes that will leave everyone asking for seconds!

Ingredients

• Main Ingredients:
  • 2 lbs Yukon Gold potatoes, sliced thinly (Russet potatoes work well too)
  • 3 tbsp unsalted butter (or olive oil for a lighter option)
  • 3 tbsp all-purpose flour (use gluten-free flour for a GF version)
  • 3 cups whole milk (or heavy cream for extra richness)
  • 1 ½ cups shredded sharp cheddar cheese (see “What Cheese Is Best for Scalloped Potatoes?” for options)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme (or fresh thyme for a brighter flavor)
  • ¼ tsp nutmeg (optional, for a warm depth)
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions for Tranditional Scalloped Potatoes:

1. Prepare the Potatoes: Preheat your oven to 350°F. Peel the potatoes (see “Do You Peel Potatoes for Scalloped Potatoes?”) and slice them into ⅛-inch rounds using a mandoline or sharp knife for even slices (see “How to Slice Potatoes Evenly for Scalloped Potatoes?”). Place slices in a bowl of cold water to prevent browning.
2. Make the Creamy Sauce: In a medium saucepan, melt butter over medium heat. Add diced onion and garlic, and sauté for 2-3 minutes until soft and fragrant. Stir in flour and cook for 1-2 minutes to form a roux. Slowly whisk in milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, thyme, and nutmeg.
3. Add the Cheese: Remove the saucepan from heat and stir in 1 cup of shredded cheddar until melted and smooth. Set aside.
4. Assemble the Dish: Grease a 9×13-inch baking dish. Layer half the potato slices in an overlapping pattern. Pour half the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the remaining ½ cup of cheese on top for a golden crust.
5. Bake to Perfection: Cover with foil and bake for 45 minutes at 350°F. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly. Test the potatoes with a fork to ensure they’re tender (see “Why Are My Scalloped Potatoes Still Hard?”).
6. Serve: Let the dish rest for 10 minutes before serving. Garnish with fresh parsley for a pop of color.

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How to Make the Best Scalloped Potatoes?

The secret to the best scalloped potatoes recipe lies in a few key steps: choosing the right potatoes, creating a velvety sauce, and baking evenly. Yukon Gold potatoes are ideal for their creamy texture, but Russets work if you prefer a starchier bite. A mandoline ensures uniform slices for even cooking. The sauce is the heart of the dish—use a roux-based cream sauce with milk or cream to avoid curdling (more on that later). Don’t skimp on seasoning; thyme, nutmeg, and garlic elevate the flavor. Finally, layering the potatoes neatly and covering the dish with foil for the first half of baking traps steam, ensuring tender potatoes. For a crispy top, uncover and broil for the last few minutes.

What’s the Difference Between Scalloped and Au Gratin Potatoes?

The terms “scalloped” and “au gratin” are often used interchangeably, but there’s a subtle difference. Scalloped potatoes are typically baked in a creamy, milk-based sauce with minimal cheese, focusing on the potatoes’ natural flavor. Au gratin potatoes, on the other hand, feature a heavier cheese component, often with a breadcrumb topping for extra crunch. In this recipe, we lean toward scalloped potatoes but add a cheesy top for the best of both worlds. If you want a true au gratin, mix breadcrumbs with the final cheese layer and broil for a crispy finish.

What Cheese Is Best for Scalloped Potatoes?

Choosing the right cheese is crucial for flavor and texture. Sharp cheddar is a classic choice for its bold, tangy profile that complements the creamy sauce. Gruyère adds a nutty, sophisticated depth, while Parmesan offers a salty, umami kick. For a melty, gooey texture, consider blending cheddar with mozzarella. Avoid pre-shredded cheese, as it contains anti-caking agents that can affect the sauce’s smoothness. Grate your own cheese for the best results. If you’re feeling adventurous, a touch of blue cheese can add a bold twist, but use it sparingly.

How to Keep Scalloped Potatoes from Curdling?

Curdling happens when the dairy in the sauce separates, creating a grainy texture. To prevent this, follow these tips:

• Use a roux: The flour-butter base stabilizes the milk or cream, preventing separation.
• Heat gradually: Whisk the milk into the roux slowly over medium heat to avoid shocking the dairy.
• Avoid high heat: Bake at 350°F, as higher temperatures can cause curdling.
• Choose whole milk or cream: Low-fat dairy is more prone to curdling due to lower fat content.
• Add cheese off heat: Stir in cheese after removing the sauce from the stove to prevent overheating.

How Long to Bake Scalloped Potatoes at 350?

Baking at 350°F ensures even cooking without burning the top. Bake covered for 45 minutes to steam the potatoes, making them tender. Then, uncover and bake for 15-20 minutes to achieve a golden, bubbly cheese topping. Total baking time is about 60-65 minutes. If you’re using a deeper dish or thicker slices, you may need an extra 10-15 minutes. Test doneness by inserting a fork; it should glide through the potatoes easily.

Can You Make Scalloped Potatoes Ahead of Time?

Yes, scalloped potatoes are perfect for meal prep! Assemble the dish up to the point of baking, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to cook, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes if it’s still cold. Alternatively, bake the dish fully, cool, and refrigerate for up to 3 days. Reheat at 325°F for 20-25 minutes, covered, to prevent drying out.

How to Slice Potatoes Evenly for Scalloped Potatoes?

Even slices ensure uniform cooking and a polished presentation. A mandoline slicer is the best tool for achieving consistent ⅛-inch slices. If you don’t have one, use a sharp chef’s knife and take your time to cut as evenly as possible. Place the potato on a stable cutting board and slice slowly to maintain control. Soak the slices in cold water to remove excess starch, which helps prevent sticking and promotes a creamy texture.

Do You Peel Potatoes for Scalloped Potatoes?

Peeling is optional and depends on preference. Yukon Gold potatoes have thin, tender skins that can be left on for a rustic look and added nutrients. Russet potatoes have thicker, tougher skins, so peeling is recommended for a smoother texture. If you keep the skins, scrub the potatoes thoroughly to remove dirt. For a polished dish, peeling is traditional, but unpeeled potatoes work well for a heartier, homey feel.

Can You Freeze Scalloped Potatoes?

Yes, scalloped potatoes can be frozen, but there are a few considerations. Freeze the dish before baking for the best texture. Assemble the layers, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed. If freezing leftovers, cool the baked dish completely, portion into airtight containers, and freeze for up to 1 month. Reheat at 325°F, but note that the sauce may separate slightly upon reheating due to the dairy content.

Why Are My Scalloped Potatoes Still Hard?

If your potatoes are still firm after baking, here are common culprits and fixes:

• Uneven slices: Thicker slices take longer to cook. Use a mandoline for uniform ⅛-inch slices.
• Insufficient baking time: Extend baking by 10-15 minutes, covered, if needed.
• Low liquid content: Ensure enough sauce to cover the potatoes, as this helps steam them tender.
• Oven temperature: Verify your oven is at 350°F with an oven thermometer. If it runs cool, increase the baking time.
• Starch issue: Soak potato slices in cold water to remove excess starch, which can hinder softening.

Nutrition Information

• Calories: 350 per serving (based on 8 servings)
• Protein: 12g
• Carbs: 38g
• Fat: 18g

Final Thoughts

This best scalloped potatoes recipe is a timeless dish that combines creamy, cheesy goodness with simple ingredients. Whether you’re serving it for a holiday feast or a cozy weeknight dinner, it’s sure to become a family favorite. Try it out and let the rich flavors speak for themselves!

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