Scalloped Potatoes

Save this recipe on:

Golden, creamy, and laced with rich cheese in every bite, these Scalloped Potatoes are the definition of cozy comfort food. With thin slices of potatoes layered between a homemade creamy sauce and baked until bubbling, this dish is a timeless crowd-pleaser for any dinner table.

Perfect for holidays, family gatherings, or a hearty Sunday meal, scalloped potatoes bring a nostalgic warmth that’s both indulgent and satisfying. The texture of tender potatoes soaked in cheese and cream is simply irresistible, especially when the top gets golden and crisp in the oven.

Why You’ll Love This Scalloped Potatoes Recipe

This recipe blends simplicity with elegance—easy enough for weeknights, yet rich enough for festive occasions. The cheese sauce is made from scratch with real ingredients, no condensed soup required. You can also prep it in advance, making it stress-free for hosting.

Plus, it offers versatility: pair with meat, poultry, or serve solo as a vegetarian main. Leftovers? Even better the next day.

---

What Kind of Potatoes Should I Use?

Russet potatoes are the traditional go-to for scalloped potatoes because of their high starch content, which helps thicken the sauce. Yukon Golds are another excellent option, offering a slightly buttery taste and creamy texture without falling apart. Try not to use waxy potatoes like red potatoes—they hold their shape too much and don’t absorb the sauce as well.

---

Ingredients for the Scalloped Potatoes

Potatoes – They form the base of the dish. Go for russet or Yukon Gold for best texture.

Butter – Adds richness and helps create the roux for the cheese sauce.

All-Purpose Flour – Needed to thicken the creamy sauce.

Milk – Forms the creamy body of the sauce. Whole milk gives the best flavor.

Garlic – Provides depth and a subtle aromatic kick.

Cheddar Cheese – Melts beautifully into the sauce and delivers bold flavor.

Parmesan Cheese – Adds salty, nutty notes and creates a golden crust.

Salt & Black Pepper – Essential seasonings to balance the richness.

Paprika (optional) – For a warm color and hint of smoky flavor.

---

How To Make the Scalloped Potatoes

Step 1: Prep and Slice the Potatoes

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Peel and slice 2.5 pounds of potatoes into thin, even rounds—about 1/8 inch thick. Use a mandoline for best consistency.

Step 2: Make the Cheese Sauce

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in 1/4 cup of all-purpose flour and whisk continuously for about 1 minute until it forms a paste. Slowly pour in 2 1/2 cups of milk, whisking constantly to avoid lumps.

Add 2 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the sauce for 5–7 minutes until it thickens slightly. Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted.

Step 3: Layer the Potatoes

Layer half of the sliced potatoes evenly in the baking dish. Pour half of the cheese sauce over them. Repeat with remaining potatoes and sauce.

Step 4: Add Toppings and Bake

Sprinkle 1/3 cup of grated Parmesan cheese evenly over the top. Dust lightly with paprika for color if desired. Cover the dish with foil and bake for 40 minutes.

Step 5: Uncover and Finish Baking

Remove the foil and bake for an additional 25–30 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.

Let rest 10 minutes before serving.

---

How to Serve These Scalloped Potatoes

This dish makes about 8 servings and pairs beautifully with main courses like roasted chicken, glazed ham, or baked salmon. For a vegetarian meal, serve with roasted vegetables or a crisp green salad. It also makes an indulgent potluck contribution that disappears fast.

---

How to Store Scalloped Potatoes

Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat in the oven at 350°F (covered with foil) until warm through, or microwave individual portions.

To freeze, wrap the cooled dish tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

---

Frequently Asked Questions

Can I make scalloped potatoes ahead of time?
Yes! Assemble everything the day before and store covered in the fridge. Bake it just before serving.

Can I use cream instead of milk?
You can use half-and-half or heavy cream for an even richer result, though whole milk strikes a good balance.

How thin should I slice the potatoes?
Aim for about 1/8 inch thick—even thickness ensures even cooking and layering.

Can I add other cheeses?
Absolutely. Gruyere, mozzarella, or Monterey Jack all melt nicely and offer different flavors.

Why is my sauce separating?
This can happen if the heat is too high or the milk is added too quickly. Keep the heat medium-low and whisk gradually.

---

Want More Side Dish Ideas?

If you love these scalloped potatoes, you’ll enjoy these comforting recipes next:

• Parmesan Garlic Potato Wedges for a crisp and cheesy side.
• Easy Southern Green Beans that cook down to tender perfection.
• Broccoli Casserole Delight for a cheesy, veggie-packed bake.
• Hot Corn Dip if you’re craving a party-ready appetizer.
• Fried Vegetable Egg Rolls for a crispy, golden twist on veggies.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try Gruyere instead of cheddar? Did you toss in some caramelized onions or bacon?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

More comfort food ideas are shared on Life With Mira—see what we’re cooking up next!

Print

Save this recipe on: