Scalloped Potatoes Recipe

Scalloped potatoes are the epitome of comfort food—layers of tender potatoes enveloped in a rich, velvety sauce, baked to golden perfection. This dish has graced family tables for generations, offering warmth and satisfaction with every bite. Whether served as a holiday side or a cozy weeknight dinner, its simplicity and elegance never fail to impress.

While scalloped potatoes may seem indulgent, mastering the recipe is easier than you think. With a handful of pantry staples and a little patience, you can create a dish that’s both rustic and sophisticated. Below, we’ll break down everything you need to know, from selecting ingredients to avoiding common pitfalls, ensuring your scalloped potatoes steal the show.

Why You’ll Love This Recipe

• Creamy, cheesy layers that melt in your mouth without overwhelming heaviness.
• Effortless elegance—it’s a crowd-pleaser for holidays and casual dinners alike.
• Customizable with herbs, cheeses, or proteins to suit your taste.

Ingredients

Here’s what you need:

Russet or Yukon Gold Potatoes – Their high starch content ensures a tender, creamy texture when baked.

Heavy Cream and Whole Milk – A blend adds richness without curdling, creating a luxuriously smooth sauce.

Gruyère or Sharp Cheddar Cheese – Melts beautifully, adding depth and a subtle tang to balance the cream.

Garlic and Fresh Thyme – Infuse the sauce with aromatic warmth and earthy notes.

Butter and Flour – Form a roux to thicken the sauce, ensuring it clings to each potato slice.

Nutmeg (Optional) – A pinch enhances the sauce’s warmth and complexity.

Step by Step Instructions

To make the recipe, follow these easy steps.

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking and enhance flavor.

Step 2: Slice Potatoes

Using a mandoline or sharp knife, slice potatoes into ⅛-inch rounds. Uniform slices ensure even cooking.

Step 3: Make the Sauce

Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually add milk and cream, stirring until thickened. Stir in garlic, thyme, nutmeg, salt, and pepper.

Step 4: Layer Potatoes and Sauce

Arrange a layer of potatoes in the dish, pour a portion of the sauce, and sprinkle cheese. Repeat, finishing with cheese on top.

Step 5: Bake

Cover with foil and bake for 45 minutes. Uncover and bake 20–25 minutes more until bubbly and golden.

Step 6: Rest and Serve

Let the dish rest for 15 minutes before serving—this helps the sauce set for clean slices.

Tips for the Perfect Scalloped Potatoes

Slice Potatoes Evenly – Uneven slices lead to undercooked or mushy layers. Use a mandoline for precision, aiming for ⅛-inch thickness. Thicker slices stay firm, while thinner ones soften completely, creating a harmonious texture.

Don’t Skip the Roux – A butter-flour roux stabilizes the sauce, preventing separation during baking. Cook it just until golden—overcooking can impart a bitter taste, while undercooking leaves a raw flour flavor.

Layer Cheese Strategically – Reserve half the cheese for the top layer. Adding too much cheese between potato layers can weigh them down, resulting in a greasy texture instead of a creamy melt.

Tent with Foil – Covering the dish for the first half of baking traps steam, gently cooking the potatoes. Remove the foil later to crisp the top without drying out the dish.

Serving Suggestions

Pair with Roasted Proteins – Balance the richness with lean meats like herb-crusted chicken or garlic butter salmon. The crisp textures contrast beautifully with the creamy potatoes.

Add a Fresh Salad – A zesty arugula salad with lemon vinaigrette cuts through the dish’s decadence, adding brightness and crunch to the meal.

Elevate with Garnishes – Top with chives, crispy bacon bits, or a drizzle of truffle oil for a gourmet touch that adds color and complexity.

Brunch Upgrade – Serve alongside quiche or scrambled eggs for a hearty brunch spread. The potatoes add savory depth to morning menus.

Storage & Reheating Tips

Refrigerate Properly – Store leftovers in an airtight container for up to 4 days. The sauce may thicken—add a splash of milk when reheating.

Freeze in Portions – Freeze individual servings in foil pans for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat in the Oven – Avoid microwaving, which can make potatoes rubbery. Bake at 350°F (175°C) for 20–25 minutes until heated through.

Revive Crispness – Broil leftovers for 2–3 minutes to restore a golden top. Cover with foil if the edges begin to over-brown.

Common Mistakes to Avoid

Overcrowding the Dish – Piling too many potato layers prevents even cooking. Stick to 3–4 layers, ensuring each is coated in sauce.

Undercooking the Potatoes – Potatoes should be fork-tender. If the top browns too quickly, reduce the oven temperature and extend baking time.

Skipping the Resting Time – Slicing too soon causes the sauce to run. Letting it rest allows the layers to set, ensuring neat portions.

Using Low-Fat Dairy – Skim milk or light cream can curdle under high heat. Full-fat options ensure a silky, stable sauce.

FAQ’s

Can I substitute heavy cream with a lighter alternative?
Yes, but opt for half-and-half instead of skim milk for better texture. Avoid ultra-low-fat dairy, as it may curdle. For a dairy-free version, use full-fat coconut milk blended with cornstarch.

Can I prepare scalloped potatoes ahead of time?
Absolutely! Assemble the dish (without baking), cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking to prevent cracking the dish.

Why do my potatoes turn out crunchy?
Undercooking or uneven slicing is likely the culprit. Ensure slices are no thicker than ⅛ inch and bake until a fork easily pierces the center. If the top browns too fast, tent with foil and extend baking time.

Can I add vegetables like spinach or mushrooms?
Yes! Sauté mushrooms or wilt spinach and layer them with the potatoes. Ensure veggies are moisture-free to avoid a watery sauce.

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