Scalloped Potatoes Recipe

Scalloped potatoes are a classic, indulgent side dish made with thinly sliced potatoes layered in a rich, creamy sauce. Baked to golden perfection, this recipe is simple to prepare and pairs beautifully with roasted meats, vegetables, or holiday feasts. It’s the ultimate comfort food that never fails to impress.

Equipment:

• Mandoline slicer or sharp knife
• Large mixing bowl
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Baking dish (9×13-inch)
• Aluminum foil

Ingredients:

• 2 ½ pounds Yukon Gold or Russet potatoes (peeled and thinly sliced)
• 3 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme (optional)
• 1 ½ cups shredded cheddar cheese
• ½ cup shredded Parmesan cheese

Instructions:

1. Preheat Oven and Prepare Dish:
   Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
2. Prepare the Cream Sauce:
   In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 1 minute). Stir in the flour and whisk constantly for 1–2 minutes to form a roux.
3. Add Milk and Cream:
   Gradually pour in the milk and heavy cream while whisking to prevent lumps. Cook for 3–4 minutes until the mixture thickens. Stir in salt, pepper, and thyme (if using). Remove from heat.
4. Layer the Potatoes:
   Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping. Pour half of the cream sauce over the potatoes, spreading evenly. Sprinkle with half of the cheddar and Parmesan cheese.
5. Repeat Layers:
   Add the remaining potato slices in an even layer. Pour the rest of the cream sauce on top and sprinkle with the remaining cheeses.
6. Bake:
   Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Cool and Serve:
   Let the scalloped potatoes cool for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips:

• Use a mandoline slicer for evenly thin potato slices that cook uniformly.
• For extra flavor, add crispy bacon or caramelized onions between the layers.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Rich, creamy, and loaded with cheesy goodness, this Scalloped Potatoes recipe is a crowd-pleaser that’s perfect for any occasion. Whether you’re serving them at a family dinner or a festive gathering, they’re guaranteed to steal the spotlight. Enjoy!

Scalloped Potatoes Recipe

This creamy and cheesy Scalloped Potatoes recipe is the ultimate comfort food, perfect as a side dish for holiday dinners, potlucks, or family meals.

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Equipment

• Mandoline slicer or sharp knife
• Large mixing bowl
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Baking dish (9x13-inch)
• Aluminum foil

Ingredients

  

• 2 ½ pounds Yukon Gold or Russet potatoes peeled and thinly sliced
• 3 tablespoons unsalted butter
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme optional
• 1 ½ cups shredded cheddar cheese
• ½ cup shredded Parmesan cheese

Instructions

 

• Preheat Oven and Prepare Dish:
• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
• Prepare the Cream Sauce:
• In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 1 minute). Stir in the flour and whisk constantly for 1–2 minutes to form a roux.
• Add Milk and Cream:
• Gradually pour in the milk and heavy cream while whisking to prevent lumps. Cook for 3–4 minutes until the mixture thickens. Stir in salt, pepper, and thyme (if using). Remove from heat.
• Layer the Potatoes:
• Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping. Pour half of the cream sauce over the potatoes, spreading evenly. Sprinkle with half of the cheddar and Parmesan cheese.
• Repeat Layers:
• Add the remaining potato slices in an even layer. Pour the rest of the cream sauce on top and sprinkle with the remaining cheeses.
• Bake:
• Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the potatoes are tender and the top is golden and bubbly.
• Cool and Serve:
• Let the scalloped potatoes cool for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired.