Scalloped potatoes are a creamy and cheesy delight! Layers of thinly sliced potatoes are baked in a rich sauce, making them super comforting and tasty. Perfect for dinner!
Honestly, who can resist cheesy potatoes? I often make extra because they disappear fast. The melty goodness is just too good to share. 😋
I love how easy scalloped potatoes are to prepare. Just slice, mix in the sauce, and let the oven do the magic. They make the perfect side for any meal!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are the best choice for scalloped potatoes due to their starchy texture. However, you can use Yukon gold potatoes for a slightly sweeter flavor and creamier texture.
Butter: Unsalted butter is recommended for control over salt levels. You can replace it with olive oil or vegan butter if you want a dairy-free option.
Whole Milk: Whole milk gives a rich flavor, but you can use 2% milk or a non-dairy milk like almond or oat milk. Just be aware that the consistency may vary slightly.
Cheese: Sharp white cheddar cheese adds a great flavor. If cheddar isn’t available, consider Gruyère, Monterey Jack, or even a mix of your favorites for a unique taste.
How Do You Make a Smooth Cheese Sauce?
Making a smooth cheese sauce is key to perfect scalloped potatoes. It involves a few simple steps to avoid clumps and ensure a creamy texture:
- Start by making a roux. Cook equal parts butter and flour together for a couple of minutes without browning.
- Gradually add warmed milk while whisking continuously. This helps to prevent lumps from forming.
- Cook until the sauce thickens and can coat the back of a spoon, about 5-7 minutes.
- Finally, remove from heat and stir in the shredded cheese until fully melted and smooth.
Taking your time with this step pays off for a velvety sauce in your scalloped potatoes!
Delicious Scalloped Potatoes Recipe
Ingredients You’ll Need:
- 2 pounds russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warmed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 cup shredded sharp white cheddar cheese (plus extra for topping)
- Fresh thyme sprigs (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time plus around 1 hour of cooking time. In total, you should plan for about 1 hour and 15 minutes to make these delicious scalloped potatoes. The waiting time after baking is essential for that perfect texture!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Start by preheating your oven to 375°F (190°C). While it warms up, lightly grease a 9×13-inch baking dish with butter to prevent sticking.
2. Slice the Potatoes:
Peel the russet potatoes and slice them thinly. Using a knife or a mandoline can make for even slices, which helps them cook uniformly. Set the sliced potatoes aside for layering.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once the butter is melted, stir in the flour. Cook this mixture, called a roux, for about 1-2 minutes, stirring constantly; be careful not to let it brown. Gradually whisk in the warmed milk while stirring to avoid lumps. Keep cooking until the sauce thickens and coats the back of a spoon—this should take about 5-7 minutes.
4. Add Seasonings and Cheese:
Remove the sauce from heat and mix in the salt, pepper, garlic powder (if you like), and the shredded cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth and creamy.
5. Layer the Potatoes:
In the greased baking dish, create the first layer with some of the potato slices, covering the bottom. Pour a part of the cheese sauce over the potatoes. Repeat this process with more layers of potatoes and sauce until all are used, finishing with a layer of sauce on top. For an extra cheesy crust, sprinkle some additional cheddar cheese on the final layer!
6. Bake the Dish:
Cover the baking dish with foil to keep moisture in and bake in your preheated oven for 45 minutes. After that, remove the foil and continue to bake for another 15-20 minutes. You want the top of the potatoes to be golden brown and bubbly, while the potatoes should be tender when pierced with a fork.
7. Let It Rest:
Once baked, take the dish out of the oven and let it rest for about 10 minutes. This helps the layers set up so that you get nice pieces when serving.
8. Serve and Enjoy:
Garnish the scalloped potatoes with fresh thyme sprigs to add a pop of color and flavor. Serve warm and watch them disappear as everyone enjoys that creamy, cheesy goodness!
Can I Use Other Types of Potatoes?
Yes, while russet potatoes are ideal for their starchiness, you can substitute Yukon gold potatoes for a creamier texture or red potatoes for a firmer bite. Just ensure whatever potatoes you choose are sliced evenly for consistent cooking.
How Do I Store Leftover Scalloped Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can add a splash of milk or cream to refresh the sauce while reheating.
Can I Make Scalloped Potatoes Ahead of Time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Just allow it to sit at room temperature for about 30 minutes before baking as instructed to ensure even cooking.
What Can I Use Instead of Cheese?
If you’re looking to make a cheese-free version, consider using a dairy-free cheese alternative or a nut-based sauce. You can also enhance the flavor by adding sautéed mushrooms or caramelized onions to the layers for added richness.
