Scalloped Potatoes

Introduction

Scalloped Potatoes are the ultimate comfort food—creamy, cheesy, and irresistibly rich. Thinly sliced potatoes are layered with a luscious sauce made from butter, cream, and cheese, then baked until golden and bubbly. The top develops a crispy, caramelized layer, while the inside remains tender and melt-in-your-mouth delicious.

I still remember the first time I made these for a family dinner. The aroma filled the kitchen, and everyone couldn’t wait to dig in. The beauty of Scalloped Potatoes is their versatility—they pair perfectly with roasted meats, holiday feasts, or even as a stand-alone dish for a cozy night in.

Despite their impressive flavor, these potatoes are surprisingly easy to make. With just a few simple ingredients and a bit of baking time, you’ll have a side dish that’s comforting, crowd-pleasing, and absolutely unforgettable!

Perfect for:

• Holiday dinners
• Sunday roasts
• Family gatherings
• Potluck parties
• Comfort food cravings

Why You’ll Love This Scalloped Potatoes

Here’s why Scalloped Potatoes will become a go-to side dish:

• Rich and Creamy: The combination of butter, cream, and cheese creates a decadent, silky sauce.
• Golden and Crispy Top: Baking the potatoes uncovered for the final minutes gives them a beautifully crispy top layer.
• Comforting and Hearty: This dish is the ultimate comfort food, perfect for cold nights or special occasions.
• Versatile and Customizable: You can add ham, bacon, or different cheeses to make this dish your own.
• Easy to Prepare: With just a few simple ingredients, you can create a restaurant-quality side dish.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Servings: 6-8
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 6g, Carbs: 30g, Fat: 14g

Ingredients

Gather these ingredients to make your Scalloped Potatoes:

• 2 pounds russet or Yukon Gold potatoes, thinly sliced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground nutmeg (optional)
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme (optional)

Ingredient Highlights

• Potatoes: Russet potatoes provide a softer texture, while Yukon Golds offer a buttery taste and hold their shape better.
• Cheese: A mix of sharp cheddar and Parmesan adds depth of flavor, but you can experiment with Gruyère or Swiss cheese for a gourmet twist.
• Heavy Cream and Milk: These create a rich, luscious sauce that coats the potatoes beautifully.
• Garlic and Thyme: These aromatics enhance the dish with a subtle, savory warmth.

Step-by-Step Instructions

Here’s how to make Scalloped Potatoes:

Prepare the Sauce and Potatoes

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Slice the Potatoes: Use a sharp knife or mandoline to slice the potatoes into ⅛-inch thick rounds. This ensures even cooking.
3. Make the Creamy Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
4. Add the Dairy and Seasonings: Pour in the heavy cream and milk, then stir in the salt, pepper, and nutmeg. Heat until the mixture is warm but not boiling. Remove from heat.

Assemble and Bake

5. Layer the Potatoes: Arrange half of the sliced potatoes in an even layer in the greased baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and Parmesan cheese.
6. Repeat the Layers: Add the remaining potato slices, followed by the rest of the cream mixture and cheeses. Sprinkle thyme on top, if using.
7. Cover and Bake: Cover the dish with foil and bake for 45 minutes.
8. Uncover and Crisp the Top: Remove the foil and bake for another 25-30 minutes, or until the top is golden brown and bubbly.
9. Rest Before Serving: Let the dish sit for 10 minutes before serving to allow the sauce to thicken.

How to Serve Scalloped Potatoes

Scalloped Potatoes are a rich and satisfying side dish that pairs well with many meals:

• With Roasted Meats: Serve alongside roasted chicken, turkey, ham, or beef.
• As a Holiday Side: Perfect for Thanksgiving, Christmas, or Easter feasts.
• With a Green Salad: Balance the richness with a fresh, crisp salad.
• As a Vegetarian Main Dish: Serve with sautéed vegetables or a protein-rich side like beans or lentils.
• With a Light Soup: Pair with a bowl of tomato or butternut squash soup for a cozy meal.

Additional Tips for Scalloped Potatoes

Here are some tips to ensure your Scalloped Potatoes turn out perfect every time:

• Choose the Right Potato – Use starchy potatoes like Russets or Yukon Golds for a creamy texture. Avoid waxy potatoes, which can become too firm.
• Slice Evenly – Thin, uniform slices (about 1/8 inch) ensure even cooking. A mandoline slicer helps achieve consistent thickness.
• Prevent Browning – If slicing ahead of time, keep the potatoes in cold water to prevent oxidation. Just be sure to pat them dry before layering.
• Enhance the Flavor – Add fresh garlic, thyme, or nutmeg to the cream mixture for extra depth of flavor. A pinch of cayenne or smoked paprika can also add a subtle kick.
• Use a Roux for Stability – Instead of just cream and milk, making a light roux (butter and flour) can prevent the sauce from curdling and help it thicken properly.
• Layer Wisely – For extra richness, alternate layers of potatoes with shredded cheese, caramelized onions, or crispy bacon.
• Cover While Baking – Bake covered with foil for the first half of cooking to keep moisture in, then uncover to allow the top to brown beautifully.
• Let It Rest – Allow the dish to sit for at least 10–15 minutes after baking. This helps the sauce thicken and makes serving easier.
• Reheat Gently – When reheating, cover with foil and warm in a 325°F oven to prevent drying out. A splash of cream or broth can help restore moisture.
• Make It Ahead – Assemble the dish up to a day in advance and refrigerate. Let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
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Recipe Variations for Scalloped Potatoes

Here are 10 ways to customize your Scalloped Potatoes:

• Cheesy Bacon Scalloped Potatoes: Stir in crispy bacon bits for extra flavor.
• Garlic and Herb Scalloped Potatoes: Add rosemary, thyme, and extra garlic for a more aromatic dish.
• Loaded Scalloped Potatoes: Top with sour cream, green onions, and crispy bacon, just like a loaded baked potato.
• Spicy Scalloped Potatoes: Add red pepper flakes or diced jalapeños for a kick.
• Mushroom and Onion Scalloped Potatoes: Sauté mushrooms and onions and layer them between the potatoes.
• Gouda and Gruyère Scalloped Potatoes: Swap cheddar for these smoky, melty cheeses.
• Vegan Scalloped Potatoes: Use plant-based milk, vegan cheese, and dairy-free butter for a vegan-friendly version.
• Scalloped Sweet Potatoes: Substitute half or all of the potatoes with sweet potatoes for a sweet-savory twist.
• Ham and Cheese Scalloped Potatoes: Fold in diced ham for a classic combination.
• Gluten-Free Scalloped Potatoes: This dish is naturally gluten-free, but check labels on dairy products to be sure.

Freezing and Storage for Scalloped Potatoes

• Freezing: Let the dish cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm in a 350°F (175°C) oven until heated through, or microwave individual portions.

Special Equipment for Scalloped Potatoes

Here are some useful tools for making Scalloped Potatoes:

• Mandoline slicer – For evenly slicing potatoes to a uniform thickness.
• Oven-safe baking dish – Typically a casserole dish or gratin dish for baking.
• Sharp chef’s knife – If not using a mandoline, a good knife helps with precise slicing.
• Cutting board – A sturdy surface for slicing potatoes and prepping ingredients.
• Saucepan – For preparing the creamy sauce before layering the potatoes.
• Whisk – Helps blend the sauce ingredients smoothly.
• Measuring cups and spoons – Ensures accurate portioning of ingredients.
• Aluminum foil or parchment paper – To cover the dish while baking to prevent over-browning.
• Slotted spoon or spatula – For layering and serving the potatoes.
• Cheese grater – If using fresh cheese, this helps achieve a fine, even melt.

Frequently Asked Questions for Scalloped Potatoes

1. Can I make scalloped potatoes ahead of time?
   Yes! Assemble the dish and refrigerate it before baking. Bake when ready to serve.
2. Why are my scalloped potatoes watery?
   The potatoes release water as they bake. Using starchy russet potatoes helps thicken the sauce.
3. Can I use half-and-half instead of heavy cream?
   Yes, but the sauce will be slightly less rich.
4. Do I have to peel the potatoes?
   It’s optional! Leaving the skin on adds texture and nutrients.
5. How do I get a crispier top?
   Broil for 2-3 minutes after baking for a golden, crispy finish.

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Conclusion

Scalloped Potatoes are the ultimate comfort food, with their rich, creamy texture and layers of tender, cheesy goodness. This classic dish pairs beautifully with a variety of meals, making it a versatile addition to any table.

Perfect for holiday gatherings or a cozy weeknight dinner, these scalloped potatoes are sure to impress both family and guests. Their irresistible flavor and creamy consistency will make them a favorite in your home for years to come.

I’d love to see how your Scalloped Potatoes turn out! Snap a photo, share it on social media, and tag me—I can’t wait to see your delicious creations. Happy cooking!