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The Ultimate Comfort Side Dish
Scalloped potatoes genuinely represent comfort food at its finest. This classic side dish features thinly sliced potatoes layered with creamy cheese sauce and baked until golden and bubbly. Whether served alongside holiday roasts or weeknight dinners, scalloped potatoes genuinely elevate any meal with their rich, satisfying flavors. The combination of tender potatoes and velvety sauce creates a dish that disappears quickly from the table, leaving everyone asking for seconds.
What Makes Perfect Scalloped Potatoes
Perfect scalloped potatoes genuinely balance tender potato slices with rich, creamy sauce. The potatoes should be sliced uniformly thin so they cook evenly. The sauce needs proper thickness—not too runny or too thick—coating each potato layer beautifully. Finally, the top should be golden brown and slightly crispy while the interior remains creamy and soft. This combination genuinely creates the ultimate comfort food experience.
Classic Creamy Scalloped Potatoes
Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Serves: 8-10This classic scalloped potatoes recipe genuinely delivers restaurant-quality results at home. Layers of tender potatoes baked in rich cheese sauce create the ultimate side dish for any occasion.
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Ingredients:
- 3 pounds Yukon Gold or russet potatoes (thinly sliced, about 1/8-inch thick)
- 1/2 medium yellow onion (thinly sliced)
- 3 tablespoons unsalted butter (plus more for greasing pan)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 tablespoon fresh thyme leaves (chopped) or 1 teaspoon dried thyme
- 2 teaspoons salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
Step-by-Step Instructions:
- Preheat oven to 400°F (200°C). Butter a 9×13-inch baking dish generously.
- Slice potatoes uniformly thin using a mandoline or sharp knife. Place in cold water to prevent browning while preparing sauce.
- In a medium saucepan, melt butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over melted butter and whisk constantly for 1-2 minutes to create a roux.
- Gradually add milk, whisking continuously to prevent lumps. The mixture will be very thick at first.
- Slowly add broth while whisking until smooth.
- Add thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Cook sauce for 2-3 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
- Remove from heat.
- Drain potato slices and pat dry with paper towels.
- Layer one-third of potatoes in the prepared baking dish.
- Top with half the sliced onions.
- Season with 1/4 teaspoon salt and a pinch of pepper.
- Pour one-third of the sauce over the potatoes.
- Sprinkle with 1/2 cup cheddar cheese.
- Repeat layers: potatoes, remaining onions, salt, pepper, sauce, and 1/2 cup cheese.
- Top with final layer of potatoes, remaining sauce, remaining cheddar, and all the Parmesan cheese.
- Cover tightly with aluminum foil.
- Bake covered for 45 minutes.
- Remove foil and bake for an additional 30-35 minutes until potatoes are tender when pierced with a fork and top is golden brown.
- For extra browning, broil for 2-3 minutes at the end (watch carefully).
- Let rest for 15-20 minutes before serving to allow sauce to thicken.
Chef’s Note: Letting the dish rest before serving genuinely allows the sauce to set properly, making it easier to serve neat portions. For more potato recipes, Spend with Pennies offers excellent variations.
Choosing the Right Potatoes
Potato selection genuinely affects the final texture and flavor of scalloped potatoes. Different varieties behave differently during baking, so choosing wisely matters.
Yukon Gold Potatoes
Yukon Golds genuinely work best for scalloped potatoes. Their creamy texture and buttery flavor complement the rich sauce perfectly. They hold their shape well during baking while becoming tender. The golden color creates beautiful presentation. Most chefs prefer Yukon Golds for their consistent results.
Russet Potatoes
Russet potatoes work well but create slightly different texture. Their high starch content makes them more likely to fall apart, creating creamier consistency. This isn’t necessarily bad—some people prefer this softer texture. Russets genuinely absorb sauce beautifully, creating rich, comforting dish.
Red Potatoes
Red potatoes maintain their shape excellently but can be waxy. They create firmer texture with more distinct potato slices. Use red potatoes when you prefer less creamy, more structured dish. They genuinely work well for make-ahead preparations since they hold together better when reheated.
Essential Equipment and Techniques
Slicing Potatoes Uniformly
A mandoline slicer genuinely makes slicing potatoes quick and uniform. Set it to 1/8-inch thickness for best results. If using a knife, take time to slice carefully and evenly. Uniform slices ensure all potatoes cook at the same rate, preventing some from being mushy while others remain undercooked.
Making the Perfect Roux
The flour-butter mixture called a roux genuinely thickens the sauce. Cook the roux for 1-2 minutes to eliminate raw flour taste. Add liquids gradually while whisking constantly. This prevents lumps from forming. If lumps do appear, strain the sauce through a fine-mesh sieve before layering.
Layering Technique
Create even layers for consistent cooking. Overlap potato slices slightly like roof shingles. This arrangement genuinely allows sauce to flow between slices while maintaining structure. Season each layer lightly rather than adding all seasoning at once. This ensures flavor throughout the dish.
Expert Tips for Perfect Results
Cold milk added to hot roux genuinely causes temperature shock, making smooth sauce difficult. Room temperature milk incorporates more easily and prevents lumps. If you forget to warm milk, heat it slightly in the microwave for 30-45 seconds before adding to the roux.
Letting scalloped potatoes rest for 15-20 minutes after baking genuinely allows the sauce to thicken and set. Cutting immediately causes the sauce to run all over the plate. The resting period makes serving significantly easier and creates neater portions that hold together beautifully.
Covering with foil traps steam that helps cook potatoes through. Without covering, the top browns before the potatoes become tender. Remove foil for the final 30 minutes to achieve that gorgeous golden-brown crust everyone loves. For extra browning tips, Love and Lemons provides excellent guidance.
Insert a paring knife or fork into the center of the dish. The potatoes should feel tender with no resistance. If the knife doesn’t slide in easily, cover and bake 10-15 minutes longer. The center takes longest to cook, so testing there ensures everything is done.
Excess moisture from potatoes dilutes the sauce. Pat sliced potatoes dry with paper towels before layering. This simple step genuinely prevents watery scalloped potatoes. Additionally, ensure your sauce is thick enough before layering—it should coat the back of a spoon.
Delicious Variations
Ham and Scalloped Potatoes
Layer 2 cups diced cooked ham between potato layers. This creates complete one-dish meal perfect for using leftover holiday ham. The salty ham genuinely complements creamy potatoes beautifully. Add extra cheese if desired for even richer dish.
Garlic Parmesan Scalloped Potatoes
Increase garlic to 6 cloves and use 1 cup Parmesan cheese total. Add 1/4 cup grated Gruyere for complexity. The intense garlic and cheese flavors create sophisticated version that impresses dinner guests. Fresh parsley sprinkled on top adds color and freshness.
Herb-Crusted Scalloped Potatoes
Mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter, 1/4 cup Parmesan, and 1 tablespoon fresh herbs. Sprinkle over the top before final baking. This creates extra-crispy golden topping with herbaceous flavor. Use rosemary, thyme, or sage for best results.
Loaded Scalloped Potatoes
Top finished dish with crumbled bacon, sliced green onions, and sour cream. This transforms scalloped potatoes into loaded baked potato casserole. Add extra cheddar cheese for maximum indulgence. Perfect for casual gatherings where comfort food reigns supreme.
Lighter Scalloped Potatoes
Replace half the milk with low-sodium chicken broth. Use 2% milk instead of whole milk. Reduce cheese to 1 cup total. These modifications genuinely reduce calories and fat while maintaining good flavor. Add extra herbs and garlic to compensate for reduced richness.
Make-Ahead Instructions
Scalloped potatoes genuinely work wonderfully for advance preparation, making holiday meal planning significantly easier.
Preparing Ahead
Assemble the entire dish up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking. Add 10-15 minutes to baking time if the dish goes in cold. This method genuinely saves time on busy cooking days.
Freezing Instructions
Freeze unbaked scalloped potatoes for up to 2 months. Wrap tightly in plastic wrap, then aluminum foil. Label with date and baking instructions. Thaw overnight in refrigerator before baking. Baked scalloped potatoes don’t freeze as well—the texture changes and becomes grainy upon reheating.
Reheating Leftovers
Cover leftover scalloped potatoes with foil and reheat at 350°F for 20-25 minutes until warmed through. Add a splash of milk if the sauce seems dry. Microwave individual portions for 2-3 minutes, though the oven method genuinely produces better texture. Leftovers keep refrigerated for 3-4 days.
Troubleshooting Common Problems
Potatoes are undercooked
Thick potato slices or insufficient baking time causes this issue. Always slice potatoes uniformly thin—no thicker than 1/8 inch. If potatoes remain hard, cover with foil and continue baking in 10-minute increments until tender. Check oven temperature with an oven thermometer to ensure accuracy.
Sauce is too thin
Not cooking the roux long enough or adding too much liquid creates thin sauce. Next time, cook flour-butter mixture for full 2 minutes. Use exact liquid measurements. If sauce is already thin, let the dish rest longer after baking—the sauce continues thickening as it cools.
Top is too brown
High oven position or temperature causes excessive browning. Always use middle oven rack. If top browns before potatoes cook through, tent loosely with foil. Consider reducing temperature to 375°F and extending baking time slightly for more even cooking.
Cheese becomes grainy
Sauce that’s too hot when cheese is added causes proteins to separate and become grainy. Remove sauce from heat before stirring in cheese. Use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that affect texture. Stir gently until just melted.
Dish is too salty
Cheese and broth both contain salt, so go easy on additional seasoning. Use low-sodium broth if available. Taste sauce before layering and adjust accordingly. Remember you can always add more salt at the table, but you can’t remove it once added.
Serving Suggestions
Scalloped potatoes genuinely pair beautifully with numerous main courses, making them versatile side dish for any occasion.
Holiday Dinners
Serve alongside roasted turkey, prime rib, or baked ham. The creamy richness genuinely complements roasted meats perfectly. Scalloped potatoes have become traditional holiday side dish for good reason—they feed crowds easily and everyone loves them.
Weeknight Meals
Pair with simple grilled chicken, pork chops, or meatloaf. The elegant presentation makes weeknight dinners feel special. Add a green vegetable or salad to complete the meal. Scalloped potatoes genuinely elevate ordinary meals to something memorable.
Special Occasions
Serve at Easter, Thanksgiving, Christmas, or dinner parties. The impressive appearance and rich flavor make scalloped potatoes ideal for celebrations. Individual portions served in ramekins create extra-special presentation for formal dinners.
Potlucks and Gatherings
Transport in the baking dish covered tightly with foil. Reheat at the destination for 15-20 minutes. Scalloped potatoes genuinely travel well and serve large groups easily. Label dish with reheating instructions for the host’s convenience.
Frequently Asked Questions
What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes traditionally feature cream sauce without cheese, though modern recipes often include cheese. Au gratin potatoes always include cheese—usually lots of it—and often have breadcrumb topping. The terms have become somewhat interchangeable in modern cooking, but classic scalloped potatoes genuinely focus on the cream sauce.
Do I need to peel the potatoes?
Peeling is optional but recommended for classic presentation. Potato skins can taste bitter and affect texture. If using thin-skinned potatoes like Yukon Golds, you can leave skins on for rustic appearance. Scrub thoroughly if keeping skins on.
Can I make this dairy-free?
Yes, use full-fat coconut milk or cashew cream instead of dairy milk. Substitute vegan butter and skip the cheese, or use dairy-free cheese alternatives. Nutritional yeast adds cheesy flavor if desired. The texture genuinely remains similar with these substitutions.
Why did my sauce curdle?
Too-high heat or adding cold liquid to hot roux causes curdling. Cook sauce over medium-low heat and add room-temperature liquids. If sauce curdles, blend with an immersion blender—this often salvages the texture. Prevention works better than fixing, so control temperature carefully.
How do I know when they’re done?
Insert a knife into the center—it should slide through easily without resistance. The top should be golden brown and bubbling around edges. Internal temperature should reach 210°F. The sauce should be thick and creamy, not watery.
