I’ve been making scalloped potatoes for my family for years, and it’s a recipe that never fails to impress. It’s a classic dish that originated in Europe, where potatoes were a staple ingredient.
The first time I made it, I was hooked – the creamy sauce and the crispy topping had me sold. My kids love it when I serve it with a side of roasted chicken or pork, and it’s always a hit at family gatherings.
The best part about this recipe is how easy it is to make – just slice some potatoes, layer them in a baking dish, and top with a mixture of cheese, cream, and seasonings. It’s a simple yet satisfying meal that’s perfect for any occasion.
I’ve experimented with different types of cheese and spices over the years, but the basic recipe remains the same. It’s a comfort food at its finest.
The aroma of baked potatoes is intoxicating, and the taste is out of this world. I like to serve it with a side salad or some steamed vegetables for a well-rounded meal.
Easy Scalloped Potatoes
4.8 from 1185 votes
Creamy, tender sliced potatoes baked in a rich, cheesy sauce. This simple side dish requires minimal prep and delivers maximum flavor.
2 lbs russet potatoes, peeled and thinly sliced (1/8 inch thick)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
👨🍳Directions
1Preheat your oven to 375°F.
2Grease a 9×13 inch baking dish with butter or non-stick spray.
3In a large skillet over medium heat, melt 2 tablespoons of butter.
4Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly, until the mixture is golden and bubbly.
5Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps.
6Add salt, pepper, garlic powder, and nutmeg.
7Bring the sauce to a gentle simmer over medium heat, stirring often, until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
8Remove the pan from heat and stir in 1 cup of the shredded cheddar cheese and all of the Parmesan cheese until melted and smooth.
9The sauce should be creamy and slightly thick.
10Layer half of the sliced potatoes evenly in the prepared baking dish.
11Pour half of the cheese sauce over the potatoes, spreading it to cover.
12Repeat with the remaining potatoes and sauce, then sprinkle the remaining 1/2 cup of cheddar cheese on top.
13Cover the dish tightly with aluminum foil and bake for 30 minutes.
14Remove the foil and continue baking for another 15 to 20 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
For even cooking, slice potatoes uniformly. You can substitute Gruyere or Monterey Jack for cheddar. To save time, use a mandoline slicer.
Watch Video Of How Easy Scalloped Potatoes Works
This easy recipe is always a good idea for any occasion – whether you’re planning a family dinner or need something quick on a weeknight. It’s also perfect for potlucks or buffet-style meals because it’s easy to serve in large quantities.
Plus, you can customize it to suit your taste by adding different spices or cheeses. When storing leftover scalloped potatoes, let them cool completely before refrigerating or freezing them in an airtight container.
❓ Frequently Asked Questions About Scalloped Potatoes
Q1: What type of potatoes are best for scalloped potatoes?
A1: For scalloped potatoes, you want to use high-starch potatoes like Russet or Idaho. These will yield a fluffier texture when cooked. You can also use Yukon Gold or sweet potatoes for a slightly sweeter flavor.
Q2: Can I use low-fat cheese in place of regular cheese?
A2: While low-fat cheese is a healthier option, it won’t melt as well as regular cheese. If you’re looking for a lighter version, you could try using reduced-fat cheese or even feta cheese instead.
Q3: How long do I need to cook the scalloped potatoes?
A3: Cooking time will depend on your oven temperature and personal preference for doneness. As a general rule, bake the potatoes at 350°F (175°C) for 45-60 minutes or until they’re tender when pierced with a fork.
Q4: Can I make scalloped potatoes ahead of time?
A4: Yes, you can assemble the dish up to 24 hours in advance and refrigerate it until ready to bake.
Q5: What’s the best way to reheat leftover scalloped potatoes?
A5: To reheat leftover scalloped potatoes, place them in the oven at 300°F (150°C) until warmed through.
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