Cozy Homestyle Scalloped Potatoes Recipe for Creamy Comfort

Creamy, comforting scalloped potatoes dance with rich flavors that promise pure satisfaction.

Layers of thinly sliced potatoes nestle between delicate cheese and cream, creating a harmonious blend.

Golden edges crisp while the center remains silky smooth.

Each forkful carries a delightful balance of textures that warm your soul.

Simplicity meets elegance in this classic side dish that transforms ordinary ingredients into something extraordinary.

Cheese lovers and potato enthusiasts will find themselves enchanted by this timeless recipe.

Let’s uncover the magic of making these irresistible potatoes together.

What’s in the Best Scalloped Potatoes

• Potatoes: Starchy base that creates the classic scalloped texture.
• Milk: Creamy liquid for smooth sauce.
• Cream: Adds richness and depth to the sauce.
• Butter: Provides a rich, smooth flavor foundation.

• Flour: Thickens the sauce and creates smooth consistency.
• Garlic: Adds aromatic flavor to the dish.
• Onion: Optional ingredient for extra savory depth.
• Thyme: Provides subtle herb flavor.
• Salt, Pepper: Essential seasonings for balanced taste.

• Cheese: Optional topping for extra creaminess and flavor.
• Fresh Parsley: Bright garnish for color and fresh herb note.
• Foil: Helps with even cooking and moisture retention.

How to Make Scalloped Potatoes Easily

Step 1: Prepare the Oven and Baking Dish

Crank up the oven to a toasty 375°F.

Grab a 9×13-inch baking dish and give it a generous coating of butter or cooking spray to prevent sticking.

Step 2: Whip Up the Creamy Roux

Melt butter in a saucepan over medium heat.

Sprinkle in flour and whisk like crazy for about a minute until it forms a smooth paste.

Step 3: Create a Silky Sauce Base

Slowly pour in warm milk and cream, whisking continuously to prevent any lumps.

Let it simmer and thicken for 5-7 minutes until the sauce coats the back of a spoon.

Step 4: Boost the Flavor Profile

• Minced garlic
• Diced onions (if you're feeling fancy)
• Salt
• Black pepper
• Dried thyme

Step 5: Build the First Potato Layer

Arrange half of the thinly sliced potatoes in the prepared baking dish.

Drizzle half of the creamy sauce over the potatoes.

Sprinkle cheese if you’re in the mood for extra indulgence.

Step 6: Create the Second Layer

Repeat the layering process with the remaining potatoes, sauce, and cheese.

Make sure the top is covered with the remaining sauce for maximum deliciousness.

Step 7: Initial Baking Session

Cover the dish with aluminum foil and slide it into the preheated oven.

Bake for 40 minutes to help the potatoes become tender.

Step 8: Final Browning

Remove the foil and continue baking for another 25-30 minutes.

Look for a golden-brown top and bubbling edges that scream “I’m ready!”

Step 9: Rest and Garnish

Let the scalloped potatoes sit for 10-15 minutes.

This helps the sauce set and makes serving easier.

Sprinkle some freshly chopped parsley on top for a pop of color and freshness.

Tips for Creamy, Tender Scalloped Potatoes

• Use a mandoline or sharp knife to cut potatoes into uniform 1/8-inch thick slices, ensuring even cooking and a beautiful layered appearance.
• Soak sliced potatoes in cold water to remove excess starch and prevent discoloration before assembling the dish.
• Experiment with different cheese varieties like gruyère, sharp cheddar, or a blend to add complexity and richness to the sauce.
• Substitute heavy cream with half-and-half or whole milk for a less caloric version without sacrificing creamy texture.
• Assemble the dish a day in advance and refrigerate, allowing flavors to meld. Bring to room temperature before baking for even heating.

How to Store and Reheat Scalloped Potatoes

• Store leftover scalloped potatoes in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Transfer cooled potatoes to a freezer-safe container or wrap tightly in freezer wrap. Freeze for up to 2 months, ensuring minimal air exposure.
• Preheat oven to 350°F. Place potatoes in a baking dish, cover with foil to prevent drying. Warm for 20-25 minutes until heated through, adding a splash of milk if needed.
• Reheat individual portions on medium power in 30-second intervals, stirring between each interval. Add a tablespoon of milk to maintain moisture and prevent the potatoes from becoming tough.

What to Serve With Scalloped Potatoes

• Pair Savory Roasted Meats: Tender beef roast or succulent roasted chicken perfectly complement the creamy, rich scalloped potatoes. The hearty protein balances the dish's decadent texture and provides a satisfying main course.
• Match with Bold Red Wines: Cabernet Sauvignon or Merlot create a delightful flavor harmony. Their robust tannins cut through the potatoes' creaminess and enhance the overall dining experience.
• Elevate with Fresh Green Salad: Crisp mixed greens with a light vinaigrette offer a refreshing contrast to the heavy potato dish. The bright, acidic notes cleanse the palate between bites and add nutritional balance.
• Create Rustic Table Setting: Serve with crusty artisan bread to soak up extra sauce. Warm, crusty bread adds another layer of comfort and helps guests enjoy every last bit of the creamy potato goodness.

Unique Takes on Classic Scalloped Potatoes

• Vegan Potato Gratin: Replace dairy milk with unsweetened almond milk, use vegan butter, and swap cheese with nutritional yeast or cashew cream. Add plant-based protein like crumbled tofu or tempeh for extra texture.
• Low-Carb Cauliflower Scallop: Substitute potatoes with thinly sliced cauliflower. Use heavy cream and extra cheese to maintain richness. Keep seasonings the same for familiar flavor profile.
• Herb-Infused Mediterranean Version: Add sundried tomatoes, crumbled feta cheese, and swap thyme for oregano and rosemary. Include chopped spinach between potato layers for more nutrition.
• Bacon and Cheddar Loaded Style: Sprinkle crispy bacon bits between potato layers. Use sharp cheddar cheese instead of mild varieties. Top with green onions before serving for fresh crunch.

FAQs

• How do I prevent my potatoes from turning brown before cooking?

Slice potatoes and immediately place them in cold water with a bit of lemon juice or vinegar to stop oxidation.

• Can I use different types of potatoes for this recipe?

Starchy potatoes like Russet or Yukon Gold work best because they hold their shape and create a creamy texture.

• What if my sauce is too thick or too thin?

For a thicker sauce, add more flour. For a thinner sauce, whisk in additional warm milk gradually until desired consistency is reached.

• Is there a way to make this dish lighter?

Use half-and-half instead of heavy cream, reduce cheese quantity, and choose low-fat milk to create a lighter version of the classic recipe.

Why You’ll Love This Potato Recipe

• Delivers a universally loved side dish that appeals to both kids and adults, making it ideal for family dinners and potlucks.
• Customize with optional ingredients like onions or additional cheese, allowing you to adapt the recipe to your taste preferences and pantry supplies.
• Uses simple techniques and basic ingredients, making it approachable for home cooks of all skill levels, from beginners to seasoned chefs.

Scalloped Potatoes Recipe

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4.5 from 23 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Creamy scalloped potatoes dance with rich, golden layers of tender potato slices nestled between delicate cheese and herb-infused cream. Comfort meets elegance in this classic side dish that will make guests swoon and hunger for seconds.

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Ingredients

Scale 1x2x3x

Potatoes:

• 2 pounds (907 grams) Yukon Gold or Russet potatoes, peeled and thinly sliced

Dairy and Cheese:

• 3 tablespoons (45 milliliters) unsalted butter
• 2 cups (473 milliliters) whole milk, warmed
• 1 cup (237 milliliters) heavy cream, warmed
• 1 cup (100 grams) shredded Gruyere or sharp cheddar cheese

Seasonings and Extras:

• 3 tablespoons (23 grams) all-purpose flour
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1.5 teaspoons (7.5 grams) salt
• 0.5 teaspoon (2.5 grams) black pepper
• 0.5 teaspoon (1 gram) dried thyme
• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the oven by heating to 375°F and lightly coat a 9×13-inch baking dish with cooking spray.
2. Create a roux by melting butter in a saucepan, then whisk in flour continuously for one minute to develop a smooth base.
3. Slowly incorporate warm milk and cream into the roux, stirring consistently until the mixture thickens and becomes velvety, approximately 5-7 minutes.
4. Enhance the sauce with minced garlic, diced onions, aromatic thyme, salt, and pepper. Remove from heat once seasonings are fully integrated.
5. Arrange the first layer of thinly sliced potatoes across the bottom of the prepared baking dish, ensuring even coverage.
6. Drizzle half of the creamy sauce over the potato layer, allowing it to seep between the slices. Sprinkle optional cheese for added richness.
7. Construct a second layer by repeating the potato and sauce process, ensuring the top is completely covered with the remaining sauce.
8. Shield the dish with aluminum foil and bake for 40 minutes, allowing potatoes to become tender.
9. Uncover the dish and continue baking for an additional 25-30 minutes until the surface turns golden brown and develops a crispy, bubbling texture.
10. Allow the scalloped potatoes to rest for 10-15 minutes, which helps the sauce set and makes serving easier. Garnish with freshly chopped parsley before presenting.

Notes

• Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish.
• Soak potato slices in cold water before layering to remove excess starch and prevent browning.
• Use a mandoline slicer for precise, thin potato cuts that create a more elegant and professional presentation.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 50 mg