BEST SCALLOPED POTATOES RECIPE

I still remember the comforting aroma that would fill Grandma Elsie’s kitchen every holiday – it was the unmistakable scent of baking Scalloped Potatoes. Her recipe was legendary, and after years of tinkering, I’m ready to share my version, which honors her memory while adding a few modern twists. This recipe is guaranteed to bring smiles to your table, creating a dish so creamy and flavorful, it’ll become a new family tradition.

The Ultimate Guide to Perfect Scalloped Potatoes

Let’s be honest, who doesn’t love a good potato dish? And when it comes to comfort food, Scalloped Potatoes are right up there with the best. But sometimes, they can be a bit tricky to get right. Too dry, too bland, or even undercooked potatoes can ruin the whole experience. Don’t worry; I’m here to guide you through every step, so you can create the most delicious, creamy, and comforting scalloped potatoes you’ve ever tasted.

What Makes This Recipe Special?

This isn’t just your average recipe for Scalloped Potatoes. It’s a combination of years of experience, tweaking, and a little bit of love. The secret lies in the homemade sauce, which is rich, creamy, and perfectly seasoned. We’re also going to talk about the best types of potatoes to use, how to slice them evenly, and how to prevent them from turning brown. Trust me, these details make all the difference!

Ingredients You’ll Need

Before we start cooking, let’s gather our ingredients. Here’s what you’ll need:

• Potatoes: 2-3 pounds, peeled (Russet or Yukon Gold are excellent choices)
• Butter: 6 tablespoons, unsalted
• All-purpose flour: 1/4 cup
• Milk: 3 cups (whole milk is best for richness)
• Heavy cream: 1 cup (optional, but highly recommended for extra creaminess)
• Onion: 1 medium, finely chopped
• Garlic: 2 cloves, minced
• Salt: 1 1/2 teaspoons (or to taste)
• Black pepper: 1/2 teaspoon (or to taste)
• Nutmeg: 1/4 teaspoon (optional, but adds a lovely warmth)
• Cheese: 1 cup shredded cheese (cheddar, Gruyere, or a blend – totally up to you!)
• Fresh parsley: 2 tablespoons, chopped (for garnish)

Choosing the Right Potatoes

The type of potato you use can significantly impact the final result. For Scalloped Potatoes, I recommend using either Russet or Yukon Gold potatoes. Russets are high in starch, which helps thicken the sauce and gives the dish a creamy texture. Yukon Golds, on the other hand, have a slightly buttery flavor and hold their shape well, adding a bit of elegance to your Scalloped Potatoes.

The Secret to a Perfect Homemade Sauce

The sauce is the heart and soul of Scalloped Potatoes. A good sauce should be creamy, flavorful, and perfectly seasoned. This recipe uses a simple roux-based sauce, which is easy to make and incredibly delicious. Here’s how to do it:

1. Melt the butter: In a saucepan over medium heat, melt the butter.
2. Add the flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
3. Whisk in the milk and cream: Gradually whisk in the milk and heavy cream, making sure to break up any lumps.
4. Add the seasonings: Stir in the salt, pepper, and nutmeg.
5. Simmer: Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. Incorporate the cheese: Remove from heat and stir in half of the cheese until melted.

Step-by-Step Instructions

Now that we have our ingredients and our sauce is ready, let’s put everything together. Here’s a step-by-step guide to making the best Scalloped Potatoes:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the potatoes: Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick). A mandoline slicer can be helpful for this, but a sharp knife works just fine.
3. Sauté the onions and garlic: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Layer the potatoes: Grease a 9×13 inch baking dish. Arrange a layer of potato slices on the bottom of the dish, overlapping them slightly. Sprinkle with some of the sautéed onions and garlic, salt, and pepper.
5. Repeat layers: Repeat the layers of potatoes, onions, garlic, salt, and pepper until all the potatoes are used.
6. Pour the sauce: Pour the homemade sauce evenly over the potatoes, making sure to coat all the layers.
7. Top with cheese: Sprinkle the remaining cheese over the top of the potatoes.
8. Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
9. Rest: Let the Scalloped Potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken and the flavors to meld together.
10. Garnish and serve: Garnish with fresh parsley and serve warm.

Tips for Slicing Potatoes

Evenly sliced potatoes are crucial for even cooking. If some slices are thicker than others, they’ll take longer to cook, and you could end up with some potatoes that are undercooked while others are perfectly done. Here are a few tips for slicing potatoes:

• Use a mandoline: A mandoline slicer is a great tool for slicing potatoes quickly and evenly. Just be careful when using it, as the blades are very sharp.
• Use a sharp knife: If you don’t have a mandoline, a sharp knife will do the trick. Just take your time and try to slice the potatoes as evenly as possible.
• Keep the potatoes submerged in water: As you slice the potatoes, place them in a bowl of cold water. This will prevent them from turning brown.

Preventing Potatoes from Turning Brown

Potatoes can turn brown when exposed to air, due to oxidation. This doesn’t affect the taste, but it can make the Scalloped Potatoes look less appealing. To prevent this, keep the sliced potatoes submerged in cold water until you’re ready to layer them in the baking dish.

Variations and Add-Ins

The beauty of Scalloped Potatoes is that they’re incredibly versatile. You can easily customize the recipe to suit your taste and preferences. Here are a few ideas:

• Add ham or bacon: For a heartier dish, add diced ham or cooked bacon to the potato layers.
• Use different cheeses: Experiment with different cheeses, such as Gruyere, Swiss, or Monterey Jack.
• Add vegetables: Mix in some sautéed vegetables, such as mushrooms, bell peppers, or spinach.
• Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a little kick.
• Au Gratin: To make Potatoes Au Gratin, simply add a layer of grated cheese between each layer of potatoes, as well as on top. This will create a richer, cheesier dish.
• Try making a Sweet Potato Scalloped Casserole for a change of pace. The natural sweetness of the sweet potatoes pairs wonderfully with the creamy sauce and savory flavors.

Serving Suggestions

Scalloped Potatoes are a classic side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

• Roasted chicken or turkey: Scalloped Potatoes are a perfect accompaniment to roasted chicken or turkey, especially during the holidays.
• Ham: Scalloped Potatoes and ham are a classic pairing.
• Beef tenderloin: For a more elegant meal, serve Scalloped Potatoes with beef tenderloin.
• Pork chops: Scalloped Potatoes are also delicious with pork chops.

Make-Ahead Instructions

If you’re short on time, you can prepare the Scalloped Potatoes ahead of time. Simply assemble the dish as instructed, but don’t bake it. Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed, adding an extra 10-15 minutes to the baking time.

Storage and Reheating

Leftover Scalloped Potatoes can be stored in the refrigerator for up to 3-4 days. To reheat, simply microwave them until heated through, or bake them in a preheated oven at 350°F (175°C) until warmed through.

Troubleshooting Tips

Even with the best recipe, things can sometimes go wrong. Here are a few common problems and how to fix them:

• Potatoes are undercooked: If the potatoes are still hard after baking, cover the dish with foil and continue baking until they’re tender.
• Sauce is too thin: If the sauce is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Gradually whisk the cornstarch mixture into the sauce and cook until thickened.
• Sauce is too thick: If the sauce is too thick, add a little more milk or cream until it reaches the desired consistency.
• Top is browning too quickly: If the top is browning too quickly, cover the dish with foil.

This Scalloped Potatoes recipe is truly a Family Favorite. The Homemade Sauce is the key to making the Cheesy Potatoes extra creamy and delicious. This Classic Side Dish is simple to make and is just as satisfying as Baked Mac And Cheese or Mac And Cheese.

Enjoy Your Homemade Scalloped Potatoes!

And there you have it – a complete guide to making the best Scalloped Potatoes. With a little bit of patience and attention to detail, you can create a dish that’s sure to impress your family and friends. So, gather your ingredients, put on your apron, and get ready to enjoy the comforting flavors of homemade Scalloped Potatoes. Happy cooking!

Best Scalloped Potatoes Recipe

This scalloped potatoes recipe honors a classic family tradition with a creamy, flavorful homemade sauce. Using Russet or Yukon Gold potatoes, this dish is layered with sautéed onions, garlic, and cheese, creating a comforting and satisfying side dish that’s perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 pounds potatoes, peeled Russet or Yukon Gold
• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream optional
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1/4 teaspoon nutmeg optional
• 1 cup shredded cheese cheddar, Gruyere, or a blend
• 2 tablespoons fresh parsley, chopped for garnish

Equipment

• 9×13 inch baking dish
• Large saucepan
• Skillet
• Whisk
• Measuring cups and spoons
• Peeler
• Sharp knife or mandoline slicer
• Cutting board
• Aluminum foil

Method

 

1. Preheat oven to 375°F (190°C).
2. Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick).
3. In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Grease a 9×13 inch baking dish.
5. Arrange a layer of potato slices on the bottom of the dish, overlapping them slightly. Sprinkle with some of the sautéed onions and garlic, salt, and pepper.
6. Repeat the layers of potatoes, onions, garlic, salt, and pepper until all the potatoes are used.
7. To make the sauce, melt the remaining 4 tablespoons butter in a saucepan over medium heat.
8. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
9. Gradually whisk in the milk and heavy cream, making sure to break up any lumps.
10. Stir in the salt, pepper, and nutmeg.
11. Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
12. Remove from heat and stir in half of the cheese until melted.
13. Pour the homemade sauce evenly over the potatoes, making sure to coat all the layers.
14. Sprinkle the remaining cheese over the top of the potatoes.
15. Cover the baking dish with aluminum foil and bake for 45 minutes.
16. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
17. Let the Scalloped Potatoes rest for 10-15 minutes before serving.
18. Garnish with fresh parsley and serve warm.

Notes

For richer flavor, use Gruyere, Swiss, or Monterey Jack cheese. Add diced ham or cooked bacon for a heartier dish. To prevent potatoes from browning, submerge sliced potatoes in cold water until ready to use. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or oven.