classic scalloped potatoes recipe

Written ByJenny Smyth Posted on
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The Best classic scalloped potatoes recipe

I’m so excited to share this classic scalloped potatoes recipe with you. It’s a staple in our household, and for good reason – it’s easy to make, feeds a crowd, and is just plain delicious. I’m not sure where my mom got the recipe from, but I’ve been making it for years now, and it’s a favorite among my kids and husband.

The dish itself is quite simple: thinly sliced potatoes layered in a casserole dish with cheese and cream. But what makes it truly special is the way the potatoes absorb all those flavors and become this creamy, dreamy delight. It’s perfect for any occasion – whether it’s a holiday dinner or just a Tuesday night meal.

And let’s be real, who doesn’t love the idea of a comforting side dish that’s basically just a vessel for cheese and cream? It’s like the ultimate comfort food. My kids will often request it when they’re feeling down or need a pick-me-up.

And honestly, I’m right there with them. There’s just something about the way the cheese stretches and the potatoes are all golden brown that makes me feel happy and content. Plus, it’s surprisingly healthy!

Potatoes are a great source of complex carbs, and when you pair them with some veggies and lean protein, you’ve got yourself a well-rounded meal. So if you’re looking for a recipe that’ll please both you and your family, look no further than this classic scalloped potatoes recipe.

Classic Scalloped Potatoes

4.6 from 1617 votes

A comforting side dish of thinly sliced potatoes baked in a creamy cheese sauce until tender and golden. This classic recipe features layers of potatoes, onions, and a rich béchamel sauce topped with melted cheese.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Potatoes

2 lbs russet potatoes, peeled and thinly sliced (1/8 inch thick)
1 medium onion, thinly sliced
2 tbsp unsalted butter, for greasing dish

For the Sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat oven to 375°F.
2Grease a 9×13 inch baking dish with 2 tablespoons of butter.
3Layer half of the sliced potatoes and onions in the dish, spreading them evenly.
4In a large saucepan over medium heat, melt 3 tablespoons of butter.
5Whisk in the flour and cook for 1 minute until bubbly and golden, stirring constantly.
6Gradually whisk in the milk and heavy cream until smooth.
7Bring to a simmer over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
8Remove the saucepan from heat.
9Stir in salt, pepper, nutmeg, cheddar cheese, and Parmesan cheese until melted and smooth.
10Pour half of the sauce over the potato layer in the dish.
11Arrange the remaining potato and onion slices on top.
12Pour the remaining sauce over them, ensuring all potatoes are covered.
13Gently press down with a spatula to submerge the top layer.
14Cover the dish with aluminum foil and bake for 40 minutes.
15Remove the foil and continue baking for 20 to 25 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
16Let the dish rest for 10 minutes before serving to allow the sauce to set.
17Serve warm as a side dish.

🔧Equipment

9×13 inch baking dish
Large saucepan
Whisk
Mandoline or sharp knife
Cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 520mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 10g

📝Notes

For a richer flavor, use Gruyere cheese instead of cheddar. Soak sliced potatoes in cold water for 30 minutes and pat dry to remove excess starch for a creamier texture.

Watch Video Of How Classic Scalloped Potatoes Works

This classic scalloped potatoes recipe is one of those magic dishes that never fails to impress – whether you’re serving it at home or taking it to a potluck dinner party! Once you’ve baked it off in its entirety (about 45-50 minutes), let it cool completely before refrigerating for up to three days or freezing for up to two months.

When reheating leftovers (which is easy – simply pop them in the microwave for about 2-3 minutes!) , feel free to add some extra cheese on top because…

well, why not?! This dish is incredibly versatile; serve it alongside roasted meats like beef or pork, alongside grilled veggies like asparagus or bell peppers, or even as part of an epic breakfast spread featuring scrambled eggs and crispy bacon.

❓ Frequently Asked Questions About Scalloped Potatoes

1.

Q: What type of potatoes should I use for this recipe?
A: For this classic scalloped potatoes recipe, I recommend using high-starch potatoes like Russet or Idaho. They’ll yield a lighter, fluffier texture that pairs perfectly with the creamy sauce.

2.

Q: Can I use other types of cheese instead of cheddar?
A: Yes! You can experiment with different types of cheese to find your favorite combination. Some popular alternatives include Parmesan, Gruyère, or even mozzarella.

3.

Q: How do I prevent the potatoes from becoming too mushy?
A: To avoid mushy potatoes, make sure to cook them at the right temperature (around 350°F) and don’t overcook them. Also, try not to stir the mixture too much during cooking – let those layers form!

4.

Q: Can I make this recipe ahead of time?
A: While it’s best to assemble and bake this dish fresh, you can prepare it up to a day in advance by assembling the casserole without baking it. Simply refrigerate until ready to bake – just add an extra 15-20 minutes to the cooking time.

5.

Q: Is it possible to make this recipe dairy-free?
A: Yes! You can easily substitute dairy products with non-dairy alternatives like almond milk or soy yogurt. Just keep in mind that these substitutions may affect the flavor slightly.

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