🥔 Best Scalloped Potatoes Recipe
Ingredients:
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2½ lbs Yukon Gold or Russet potatoes, thinly sliced (⅛ inch thick)
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3 tbsp unsalted butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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3 tbsp all-purpose flour
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2½ cups whole milk or half-and-half (for extra richness)
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1 cup heavy cream (optional for ultra-creamy texture)
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1 tsp salt
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½ tsp black pepper
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¼ tsp ground nutmeg (optional but recommended)
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1½ cups shredded Gruyère, cheddar, or a mix (optional but amazing)
🧑🍳 Instructions:
1. Preheat oven:
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Set oven to 375°F (190°C). Butter a 9×13-inch baking dish or similar.
2. Make the cream sauce (béchamel):
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In a saucepan, melt butter over medium heat.
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Add onion and cook 3–4 min until soft. Stir in garlic and cook 1 min more.
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Whisk in flour and cook for 1–2 minutes to form a roux (don’t let it brown).
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Slowly whisk in milk (and cream if using), stirring constantly until smooth.
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Add salt, pepper, and nutmeg. Simmer until thickened, about 5–7 minutes.
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Stir in 1 cup of the cheese if using. Remove from heat.
3. Assemble:
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Layer half of the sliced potatoes evenly in the dish.
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Pour over half of the cream sauce.
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Add the remaining potatoes, then the rest of the sauce.
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Top with remaining ½ cup cheese if desired.
4. Bake:
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Cover with foil and bake for 40 minutes.
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Remove foil and bake another 25–30 minutes, until top is golden and bubbly and potatoes are fork-tender.
5. Rest & Serve:
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Let rest 10–15 minutes before serving. This helps it firm up and makes slicing easier.
💡 Tips & Variations:
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Mandoline slicer = perfect thin, even potatoes.
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Use Gruyère for classic French flavor, or sharp cheddar for a bolder twist.
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Want it cheesier? Add cheese between potato layers too.
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For scalloped potatoes with ham, add cubed cooked ham between layers.
Let me know if you want a dairy-free, make-ahead, or slow cooker version!