Scalloped potatoes are a creamy, cheesy dish that hugs tender slices of potato just right. They’re baked to perfection until golden and bubbly—pure comfort food!
These are super easy to throw together and a hit at any meal! I love serving them with just about anything, especially a hearty roast. Who can resist cheesy goodness? 🥔❤️
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold potatoes for their creamy texture and flavor. Russet potatoes can also work if you want a fluffier bite. If you have red potatoes, they hold their shape well but aren’t as creamy.
Milk or Cream: Whole milk gives a nice balance, while heavy cream makes it richer. You could use half-and-half for a middle ground. For a lighter option, almond milk or oat milk works, but keep in mind the flavor will change a bit.
Cheese: Sharp white cheddar offers a wonderful flavor. If white cheddar isn’t available, Gruyère or Monterey Jack are good substitutes. You could even mix cheeses for more depth!
Nutmeg: This is optional but adds warmth and depth. If you don’t have nutmeg, sprinkle in a bit of paprika or cayenne for a little kick instead.
How Do You Make a Creamy Cheese Sauce Without Lumps?
Making a smooth cheese sauce is an essential step in this recipe. The key is mixing your roux (butter and flour) properly before adding any liquid. Follow these steps:
- Heat your butter until melted and bubbly, then add the garlic quickly to avoid burning.
- Once you whisk in the flour, keep stirring constantly to avoid browning it—this forms a smooth base.
- Gradually pour in your milk or cream while whisking; this prevents lumps from forming.
- Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Patience is key here! The slower you add the liquid, the smoother your sauce will be.
How to Make Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 3 cups whole milk or heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups sharp white cheddar cheese, shredded (reserve some for topping)
- Fresh thyme leaves for garnish
Time Needed
This scalloped potatoes recipe will take around 15 minutes of prep time, plus 1 hour and 15 minutes of baking time. In total, you’re looking at about 1 hour and 30 minutes to create this delicious dish. Most of that time is spent baking while you can relax and enjoy the aroma wafting through your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
First, you’ll want to preheat your oven to 375°F (190°C). While that’s heating up, butter your 9×13 inch baking dish so nothing sticks later!
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Once it’s melted and bubbling, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to let it brown. Next, whisk in the flour, cooking it for about 2 minutes while stirring constantly to make a roux.
3. Add Milk and Thicken:
Gradually pour in the milk or cream while whisking to ensure a smooth mixture. Keep cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Then, add salt, pepper, and nutmeg if you’re using it. Remove the sauce from heat and stir in 1 cup of the shredded cheese until it’s melted and smooth.
4. Layer the Potatoes:
In your prepared baking dish, layer half of the sliced potatoes evenly. Pour half of the cheese sauce over the potatoes, spreading it evenly so every slice gets some love.
5. Repeat Layering:
Now add the remaining sliced potatoes on top and pour the rest of the cheese sauce over them. Don’t forget to sprinkle the remaining 1/2 cup of shredded cheese on top for that glorious golden crust!
6. Bake Your Dish:
Cover your baking dish tightly with foil and pop it into the oven for 45 minutes. Once that time is up, carefully remove the foil and continue baking for an additional 30-40 minutes, or until the potatoes are tender and the top is bubbling and golden brown.
7. Rest and Garnish:
Let your scalloped potatoes rest for about 10 minutes before serving to allow the sauce to thicken beautifully. Garnish with fresh thyme leaves for a lovely touch and enjoy your creamy, golden dish with family and friends!
Enjoy your delicious scalloped potatoes, and don’t be surprised if everyone asks for seconds! 🍽️🥔
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold or Russet potatoes work best due to their texture, but you can also use red potatoes. Just keep in mind that different varieties may result in slightly different textures.
Can I Make This Recipe Ahead of Time?
Sure thing! You can prepare everything in advance and store the assembled dish covered in the fridge for up to 24 hours. Just pop it in the oven when you’re ready to bake—add about 10-15 minutes to the cooking time if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or microwave individual servings for convenience.
Can I Add Other Ingredients to This Dish?
Definitely! Feel free to get creative by adding layers of sautéed onions, cooked bacon, or even vegetables like spinach or mushrooms. Just ensure that any added ingredients are cooked beforehand to avoid excess moisture in the dish.
