Scalloped potatoes are a comforting, creamy dish that pairs perfectly with almost any main course. The key to the best scalloped potatoes is a rich, cheesy sauce and perfectly cooked, tender potatoes. Here’s a great recipe that combines the right amount of creaminess and flavor.
Best Scalloped Potatoes Recipe
Ingredients:
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For the Potatoes:
- 4-5 medium russet potatoes (about 2 lbs), peeled and thinly sliced (about 1/8-inch thick)
- Salt and pepper, to taste
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For the Cream Sauce:
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half for a richer sauce)
- 1 1/2 cups heavy cream
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional, but it adds a nice depth of flavor)
- 2 cups shredded sharp cheddar cheese (or a mix of cheddar and Gruyère for extra richness)
- 1/2 cup grated Parmesan cheese (for added flavor)
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For Topping:
- 1/2 cup grated Parmesan cheese (for the top)
- Fresh parsley or thyme for garnish (optional)
Instructions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
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Prepare the Potatoes:
- Peel and slice the potatoes thinly (about 1/8-inch thick). You can use a mandoline slicer for even slices.
- Place the slices in a bowl of cold water to prevent them from browning. Drain and pat dry before using.
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Make the Cream Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the flour and cook, whisking constantly for about 1-2 minutes, until the flour is golden and bubbly (this forms the roux).
- Gradually whisk in the milk and cream, making sure there are no lumps. Continue cooking and whisking until the sauce thickens slightly, about 3-5 minutes.
- Add salt, pepper, and nutmeg (if using). Taste and adjust seasoning as necessary.
- Once the sauce has thickened, remove it from the heat and stir in the shredded cheddar cheese and Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.
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Assemble the Scalloped Potatoes:
- Layer the sliced potatoes in the prepared baking dish. Start with a layer of potatoes, then pour about 1/4 of the cream sauce over the potatoes. Repeat the layers until all the potatoes and sauce are used, finishing with a layer of sauce on top.
- Sprinkle the remaining grated Parmesan cheese over the top for a golden, crispy finish.
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Bake the Scalloped Potatoes:
- Cover the baking dish with aluminum foil and bake for 45 minutes. This helps the potatoes cook through without drying out.
- After 45 minutes, remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- If the top is not as golden as you’d like, you can place it under the broiler for 2-3 minutes (watch carefully to avoid burning).
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Serve:
- Let the scalloped potatoes sit for about 10 minutes before serving. This allows the sauce to set and makes it easier to cut into neat slices.
- Garnish with fresh parsley or thyme if desired.
Tips for Perfect Scalloped Potatoes:
- Use starchy potatoes like russets for a creamy, tender texture.
- Don’t skip the step of covering the dish with foil at the start of baking. It traps moisture, which is crucial for cooking the potatoes evenly without drying them out.
- Thinly slice the potatoes to ensure they cook through evenly. A mandoline slicer works well for uniform slices.
- Let the dish sit before serving to allow the sauce to thicken and set, making it easier to serve in neat slices.
- Mix up the cheese: Gruyère or Gouda can add more depth, or a sprinkle of smoked paprika can give it a subtle smoky flavor.
This recipe gives you the creamiest, most flavorful scalloped potatoes, with a crisp, golden topping that will wow anyone at the dinner table!