This recipe for Scalloped Potatoes is a classic; thinly sliced potatoes layered in a creamy, cheesy sauce and topped with a crust of golden melted cheese. It bakes to creamy perfection and is the kind of side you want for family dinners, holiday gatherings and any time the comfort of a classic is on your mind. Pair with roasted meats, a simple salad, or simply use as a side with some steamed vegetables for a healthy, tasty meal.
Why You’ll Love This Recipe:
Creamy and Cheesy: A homemade cheese sauce means that every bite you take is rich and full of flavor.
Minimal Ingredients: With pantry staples and a little cheese, this recipe makes best use of what you have on hand and never disappoints.
Perfect for Celebrations: This casserole-like dish is a dish to share with many and complements roasted meats, a ham or a hearty salad.
Key Ingredients:
Potatoes: Yukon Gold or Russet potatoes are ideal for scalloped potatoes, as they keep their shape nicely while baking. Yukon Golds impart a buttery flavor, while Russets lend a creaminess.
Sharp Cheddar Cheese [what type of cheese gets melted in the sauce]: Sharp cheddar adds a bold, tangy flavor that works well alongside the potatoes. For added depth of flavor you can stir in some Gruyère or even Parmesan.
Milk: Whole milk produces a creamier sauce. For a richer dish, use half-and-half, or a combination of milk and heavy cream.
Butter and flour These make the roux that thickens the cheese sauce and gives it a smooth, velvety texture.
Green Onions: Optional, green onions are a great garnish to add a pop of color along with mild onion flavors.
Cayenne Pepper: A sprinkle of cayenne adds a bit of warmth to the sauce that cuts through the creaminess, though it’s totally optional.
full ingredient amounts/quantities and instructions posted in the recipe card below
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Instructions:
Step 1: Preheat the Oven
Preheat oven to375 degrees(190 degrees) This will help cook the potatoes through and get a nice golden, crispy top.
Step 2: Prepare the Baking Dish
Butter or spray a 9×13-inch baking dish with non-stick spray.
Step 3: Make the Cheese Sauce
Melt 3 tablespoons butter in a medium saucepan over medium heat.
Once melted, stir in 3 tablespoons flour to make a roux. Keep cooking on medium-high heat for 1-2 minutes until you achieve a golden color (this helps with thickening the sauce).
Whisking constantly to prevent lumps, slowly whisk in 2 cups of milk into the roux. Bring the mixture to a low boil and simmer for about 5-7 minutes until thick.
Take off the heat and stir in 1 ½ cups of grated sharp cheddar cheese until melted and smooth. Relax with salt, to taste, and if you like, a pinch of cayenne pepper, for a little added bite.
Step 4: Assemble the Potatoes
Layer half of the thinly sliced potatoes in one even layer in the baking dish, overlapping the slices slightly.
Pour half the cheese sauce over the potatoes and spread it evenly.
Add the second layer with the remaining potatoes, then pour the remaining cheese sauce on top ensuring that you cover each of the slices.
Step 5: Add the Topping
Sprinkle ½ cup more grated cheese on top. This layer will be crispy and golden as it bakes.
Step 6 Bake the Scallops Potatoes
Tightly cover with aluminum foil and bake for 45 minutes. This aids the potatoes in cooking through and taking in the cheese sauce.
Releasing the foil for the final lob, you’ll bake it for another 15 to 20 minutes, or until the top is golden and crisp and the edges are bubbling.
Step 7: Rest and Garnish
Once baked, take it out of the oven and allow it to sit for 10-15 minutes so that the sauce sets.
Top with sliced green onions (optional) before serving for a fresh burst of color and flavor.
Serving Suggestions:
Pair with Protein: Scalloped potatoes go great with roasted chicken, ham or beef for a filling main course.
Add a Salad: A crisp green salad, with a tangy vinaigrette, helps cut through the creamy richness of the potatoes.
Add Some Vegetables: Serve alongside some steamed green beans, sautéed spinach, or roasted Brussels sprouts to round out the meal.
Storage and Reheating Tips:
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat: Microwave individual portions, or heat the whole dish in a 350°F oven until hot throughout.
Freezing: Scalloped potatoes freeze well, although the texture may become a little soft when reheated. To freeze, let the casserole cool fully, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
Variations:
Add Bacon
For added flavor, spread cooked, crumbled bacon between the layers of potatoes before dribbling on the cheese sauce.
Garlic-Infused
For a garlicky twist, stir in 1–2 minced garlic cloves into the roux. The garlic adds its own savory notes without being overpowering.
Herb & Cheese
This gives you your classic sauce, but you could add fresh herbs such as thyme and rosemary to the cheese sauce if you want a more aromatic flavor. You could also incorporate a medley of cheeses, like Parmesan or Fontina, for flavor complexity.
Extra Creamy
For a heartier, creamier sauce, replace half the milk with heavy cream. It makes for an ultra-decadent version of scalloped potatoes.
Conclusion:
This Scalloped Potatoes recipe if filled with all of the cozy, comforting flavors you crave in a side dish. Layers of tender potatoes, a creamy cheese sauce and a golden crust make this casserole a classic that never disappoints. Ideal for holidays, family occasions or anytime you need a good side, this is simple to make and sure to please. Enjoy!
Scalloped Potatoes
Ingredients
- 4 cups potatoes thinly sliced
- 3 tbsp butter for cheese sauce
- 1 1/2 cups milk
- 3 tbsp all-purpose flour for roux
- 1 1/2 cups sharp cheddar cheese grated, for sauce
- 1/2 cup cheese cheddar or Gruyère, grated, for topping
- salt to taste
- 1/2 cup green onions optional, sliced for garnish
- 1 pinch cayenne pepper optional, for extra heat
Instructions
- Preheat your oven to 375°F (190°C) for even baking.
- Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour to create a roux and cook for 1-2 minutes until golden. Gradually add 1 1/2 cups of milk, whisking constantly to avoid lumps. Simmer for 5-7 minutes until thickened. Remove from heat and stir in 1 1/2 cups of grated sharp cheddar cheese until melted and smooth. Season with salt to taste and a pinch of cayenne pepper if desired.
- Layer half of the thinly sliced potatoes in the baking dish, slightly overlapping. Pour half of the cheese sauce over the potatoes and spread evenly. Repeat with the remaining potatoes and cheese sauce.
- Sprinkle 1/2 cup of extra grated cheese over the top of the casserole.
- Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Remove from oven and allow the dish to rest for 10-15 minutes before serving. Garnish with sliced green onions if desired.