Oh, hello there! Are you ready for some serious comfort food? Because I’m about to share my absolute favorite scalloped potatoes recipe. You know, the kind that makes your whole house smell amazing and just screams “cozy grandma’s kitchen”? It’s that perfect balance of tender, thinly sliced potatoes swimming in a luscious, cheesy sauce. Honestly, I can’t think of a better side dish to bring to any gathering – or just to make a Tuesday feel like a special occasion. It brings back memories of family dinners where everyone’s eyes would light up when this dish hit the table!
Why You’ll Love This Scalloped Potatoes Recipe
Seriously, there are so many reasons to keep this scalloped potatoes recipe in your regular rotation! It’s:
- Super Easy to Make: Even if you’re new to the kitchen, you can totally nail this. It’s mostly just slicing and stirring!
- Ridiculously Delicious: Creamy, cheesy, and perfectly tender potatoes? Yes, please!
- So Versatile: It goes with pretty much anything – roasts, chicken, even just a big salad.
- A Crowd-Pleaser: I’ve never met anyone who doesn’t devour this!
Ingredients for the Perfect Scalloped Potatoes Recipe
Okay, let’s talk about what you’ll need to make these heavenly scalloped potatoes! Trust me, the simplicity of the ingredients belies the incredible flavor you get. It’s all about quality and a little bit of love.
- 4 cups thinly sliced potatoes: I like to use Yukon Golds or my personal favorite, Russets, for this. They get so wonderfully tender when baked. Make sure they’re sliced pretty thin, about 1/8 inch thick, so they cook through evenly.
- 1 cup sliced onion: A yellow or sweet onion works best here. You don’t want it to be overpowering, just enough to add a little savory depth.
- 2 tablespoons butter: Unsalted is best so you can control the saltiness. This is where that signature richness starts!
- 2 tablespoons all-purpose flour: This little bit of flour is our thickening magic for the sauce.
- 1 1/2 cups milk: Whole milk gives you the creamiest result, but I’ve used 2% in a pinch and it was still pretty darn good.
- 1 cup shredded cheddar cheese: Sharp cheddar is my go-to, but honestly, a good medium cheddar is fantastic too. Shredding your own cheese melts way better than the pre-shredded stuff, just a little tip!
- 1/2 teaspoon salt: Don’t skip this! It really wakes up all those potato and cheese flavors.
- 1/4 teaspoon black pepper: Freshly ground pepper adds a nice little bite.
That’s it! See? Simple, wonderful ingredients that come together to make something truly special. Oh, and a reminder if you’re feeling adventurous: sometimes I add a tiny pinch of nutmeg to the sauce – it’s a game-changer!
How to Make the Best Scalloped Potatoes Recipe
Alright, let’s get down to business and make some seriously delicious scalloped potatoes! It’s not complicated at all, I promise. Think of me as your kitchen buddy guiding you through it. The key is just a little bit of organization and following these simple steps. You’ve got this!
Prepping Your Potatoes and Onions
First things first, let’s get those veggies ready. You want your potatoes sliced nice and thin, about 1/8 of an inch. A mandoline slicer is your best friend here if you have one, but a sharp knife and a steady hand work just fine too! This ensures they cook evenly. We’ll do the same for the onion, slicing it thinly. It’s these little details that make all the difference, trust me!
Creating the Creamy Cheese Sauce
Now for the magic sauce! Grab a medium saucepan and melt that butter over medium heat. Once it’s all melty and wonderful, whisk in your flour. Let it cook for just about a minute – you don’t want it to brown, just to get rid of that raw flour taste. Then, slowly, I mean *slowly*, whisk in the milk. Keep whisking constantly until it starts to thicken up into a nice, smooth sauce. Once it simmers, take it off the heat and stir in your shredded cheddar cheese, salt, and pepper. Watch it all melt into this glorious, cheesy concoction. So good!
Assembling and Baking Your Scalloped Potatoes
Okay, time to put it all together! First, preheat your oven to 375°F (190°C) and give a good greasing to your 2-quart baking dish. Now, layer half of your sliced potatoes and half of the onions in the dish. Pour about half of that dreamy cheese sauce over them. Then, add the rest of the potatoes and onions, and pour the remaining sauce right on top. Make sure it all gets coated! Into the oven it goes for about 45-55 minutes. You’ll know it’s ready when the potatoes are super tender when you poke them with a fork and the top is beautifully golden brown. Oh, and if you’re looking for a way to make potatoes super fast and fuss-free, you should totally check out how to make air fryer baked potatoes sometime!
Tips for the Ultimate Scalloped Potatoes
Okay, so we’ve got the basic recipe down, but let’s talk about how to make these truly spectacular. These are my little tricks that take these scalloped potatoes from great to absolutely unforgettable. It’s all about those tiny tweaks that really make a difference! For other potato ideas, you should totally check out my recipe for parmesan roasted potatoes!
Ingredient Substitutions and Additions
Want to jazz things up? Instead of just milk, try using half-and-half for an extra decadent sauce. And the cheese! While cheddar is classic, a blend with Gruyère or Monterey Jack is divine. You could also toss in some cooked ham or bacon bits for a heartier meal – yum! For a little je ne sais quoi, a tiny pinch of nutmeg in the sauce is pure magic. It really elevates the flavor profile.
Achieving Perfect Texture and Flavor
To avoid a watery sauce, make sure you cook the flour and butter roux for at least a minute– that’s key! Also, using cheese you shred yourself melts so much smoother. If your potatoes seem a little firm after baking, just pop that dish back in the oven for another 10-15 minutes, loosely tented with foil. Sometimes, it just needs a little extra coaxing to get to that perfect, fork-tender stage. Who doesn’t love a good cheesy potato?
Serving and Storing Your Scalloped Potatoes
These creamy, cheesy scalloped potatoes are pretty much perfection on their own, but they’re also fantastic alongside a roast chicken, a juicy steak, or even just a big green salad. If you happen to have any leftovers (which is rare in my house!), they store like a dream. Just pop them in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a low oven (around 300°F or 150°C) until everything is heated through. You could even pair them with some lovely green beans for a balanced meal!
Frequently Asked Questions about Scalloped Potatoes
Got questions about making the best scalloped potatoes? I’ve got you covered! It’s a pretty straightforward dish, but a few little things can make all the difference. Let’s dive in!
What is the difference between scalloped potatoes and potatoes au gratin?
That’s a great question people ask a lot! Honestly, they’re super similar. Scalloped potatoes usually have a creamy sauce, and potatoes au gratin typically involve cheese mixed right into the sauce and often on top. My recipe here is definitely on the cheesy side, so it’s kind of a delicious hybrid!
Can I make scalloped potatoes ahead of time?
You sure can! I sometimes assemble the dish up to a day in advance, cover it tightly, and keep it in the fridge. You might need to add a few extra minutes to your baking time since it’ll be starting colder. It reheats beautifully too!
What kind of potatoes are best for scalloped potatoes?
I really love using Yukon Golds or Russets for this scalloped potatoes recipe. Yukon Golds have a lovely, buttery texture when cooked, and Russets hold their shape really well while still getting nice and tender. Just make sure they’re sliced thinly and evenly!
Estimated Nutritional Information
Just a little heads-up, the nutritional info for any recipe can swing a bit depending on the exact brands you use and how precisely you measure things. But, for a serving of these glorious scalloped potatoes, you’re generally looking at roughly:
- Calories: Around 350
- Fat: About 18g (with 10g saturated)
- Carbohydrates: Around 35g
- Protein: About 12g
This is just a ballpark figure, but it gives you a good idea! Delicious doesn’t have to mean a nutritional bomb, right?
Print
Scalloped Potatoes Recipe
- Total Time: 75 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic recipe for creamy, cheesy scalloped potatoes.
Ingredients
- 4 cups thinly sliced potatoes
- 1 cup sliced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 2-quart baking dish.
- Layer half of the potatoes and half of the onion in the prepared dish.
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth.
- Bring to a simmer, stirring constantly, until thickened.
- Remove from heat and stir in the cheese, salt, and pepper until the cheese is melted.
- Pour half of the cheese sauce over the potato and onion layers.
- Top with the remaining potatoes and onion.
- Pour the remaining cheese sauce over the top.
- Bake for 45-55 minutes, or until potatoes are tender and the top is golden brown.
Notes
- For a richer flavor, use half-and-half instead of milk.
- Add a pinch of nutmeg for an extra layer of flavor.
- You can add cooked ham or bacon for a heartier dish.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: scalloped potatoes, potatoes au gratin, cheesy potatoes, baked potatoes, potato casserole, side dish