Scalloped Potatoes

Creamy, cheesy, and baked until golden and bubbly, Scalloped Potatoes are the ultimate comfort food side dish. Thinly sliced potatoes are layered with a rich, velvety sauce and baked to perfection—making them perfect for holiday tables, Sunday dinners, or a cozy weeknight treat. Whether served with roasted meats or as the main star, these potatoes always steal the show.

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Why You’ll Love This Recipe
Creamy & Cheesy – Every bite is full of rich, savory goodness.
Perfectly Tender – Thin-sliced potatoes cook until melt-in-your-mouth soft.
Crowd-Pleasing Classic – Loved by kids and adults alike.
Great for Holidays – A timeless side dish that fits every table.
Make-Ahead Friendly – Assemble ahead and bake when needed.

Ingredients You’ll Need

For the Potatoes:

• 2½ lbs russet or Yukon gold potatoes (about 6 medium), peeled and thinly sliced
• 1 small onion, thinly sliced (optional for extra flavor)
• 2 tbsp unsalted butter (for greasing)

For the Cream Sauce:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream (or use all milk for a lighter version)
• 1½ cups shredded sharp cheddar cheese
• ½ cup grated parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg (optional but adds depth)

Tools You’ll Need

• Mandoline slicer or sharp knife
• Large saucepan
• Whisk
• 9×13-inch baking dish
• Aluminum foil
• Oven mitts and spatula

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).
Butter a 9×13-inch baking dish and set aside.
Peel and thinly slice potatoes to about ⅛-inch thick for even cooking.

Step 2: Make the Cream Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
Slowly pour in the milk and cream while whisking to prevent lumps.
Bring to a gentle simmer, stirring frequently, until the sauce thickens (about 5–7 minutes).
Stir in cheddar, parmesan, garlic powder, onion powder, salt, pepper, and nutmeg.
Remove from heat once cheese is melted and sauce is smooth.

Step 3: Layer the Potatoes
Layer half of the sliced potatoes evenly in the prepared baking dish.
Sprinkle with a few onion slices if using.
Pour half of the cheese sauce over the potatoes and spread evenly.
Repeat with remaining potatoes and top with the rest of the sauce.

Step 4: Bake Covered
Cover the dish tightly with aluminum foil and bake for 40 minutes.
This helps steam the potatoes so they cook evenly.

Step 5: Bake Uncovered
Remove foil and bake for an additional 25–30 minutes, until the top is golden and bubbly and a knife slides easily into the center.

Step 6: Rest and Serve
Let the scalloped potatoes rest for 10–15 minutes before serving.
This allows the sauce to thicken and makes slicing easier.

Tips for Success
Use a Mandoline – Ensures even potato slices for consistent cooking.
Choose the Right Potatoes – Russet gives a fluffier texture; Yukon golds are creamier and hold shape well.
Don’t Over-Boil the Sauce – Simmer just until thickened to avoid separating.
Shred Your Own Cheese – Pre-shredded cheese often has anti-caking agents that affect meltability.
Let It Rest – This makes slicing and serving much easier.

Serving Suggestions
With Roasted Meats – Perfect with baked chicken, turkey, ham, or beef.
As a Vegetarian Main – Serve with sautéed greens or a salad.
For Holiday Meals – A must-have at Thanksgiving, Christmas, or Easter.
With a Side of Veggies – Pair with steamed broccoli, green beans, or a crisp slaw.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months (texture may change slightly after thawing).

Reheating:
Oven: Reheat at 350°F (175°C) covered for 15–20 minutes until hot.
Microwave: Reheat individual portions in 30-second intervals, covered, until warmed through.

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes! Assemble and refrigerate for up to 24 hours before baking. Let sit at room temp for 30 minutes before baking.
2. Can I add meat to this dish?
   Absolutely. Add cooked bacon, ham, or shredded chicken between layers for a heartier casserole.
3. Can I make it gluten-free?
   Use a gluten-free flour blend or cornstarch to make the roux.
4. What’s the difference between scalloped and au gratin potatoes?
   Scalloped potatoes usually feature a cream sauce, while au gratin includes a breadcrumb topping and more cheese layers.
5. Can I use half-and-half instead of milk and cream?
   Yes! Half-and-half is a great all-in-one substitution for a rich, creamy sauce.

Final Thoughts
These Scalloped Potatoes are creamy, cheesy, and baked to golden perfection—an ideal side dish that’s simple yet impressive. Whether you’re feeding a crowd, making a cozy family dinner, or prepping for a holiday feast, this comforting casserole always delivers.

Give them a try and let me know how they turn out. Don’t forget to share your version online—I love seeing your kitchen creations!

Preparation Time: 20 minutes
Cooking Time: 70 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 9g | Carbohydrates: 28g | Fat: 18g | Fiber: 2g | Sodium: 300mg

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