Here’s a classic, creamy, and comforting Scalloped Potatoes recipe—perfect as a side dish for holidays, special dinners, or just a cozy night in.
Classic Scalloped Potatoes
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 60–75 minutes
Total Time: ~1 hour 30 minutes
Ingredients:
-
2½ lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch)
-
3 tablespoons unsalted butter
-
3 tablespoons all-purpose flour
-
2 cups whole milk
-
1 cup heavy cream (or use all milk for a lighter version)
-
2 cloves garlic, minced
-
½ teaspoon onion powder (optional)
-
Salt and black pepper, to taste
-
1½ cups shredded cheese (cheddar, Gruyère, or a mix — optional)
-
Fresh thyme or parsley for garnish (optional)
Instructions:
1. Preheat Oven:
-
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Make the Cream Sauce:
-
In a medium saucepan, melt the butter over medium heat.
-
Stir in the flour and cook for about 1 minute to form a roux.
-
Slowly whisk in the milk and cream, stirring constantly to avoid lumps.
-
Add garlic, onion powder (if using), and season with salt and pepper.
-
Simmer until the sauce is thickened, about 5–7 minutes.
-
Optional: Stir in ½ to 1 cup of the shredded cheese until melted and smooth.
3. Layer the Potatoes:
-
Arrange half the sliced potatoes in the prepared baking dish.
-
Pour half the sauce over the potatoes and spread evenly.
-
Repeat with the remaining potatoes and top with the rest of the sauce.
-
Optional: Sprinkle remaining cheese on top for a golden crust.
4. Bake:
-
Cover with foil and bake for 40 minutes.
-
Remove the foil and bake for an additional 25–35 minutes, until the top is golden and bubbly and the potatoes are fork-tender.
5. Rest and Serve:
-
Let the scalloped potatoes sit for about 10–15 minutes before serving to allow the sauce to thicken.
Tips:
-
Mandoline slicers help get perfectly thin, even potato slices.
-
For extra flavor, sauté diced onions or leeks and add them between layers.
-
Want to make it ahead? Assemble, cover, and refrigerate up to 24 hours before baking.