There’s something timeless and comforting about Classic Scalloped Potatoes—a creamy, golden-baked dish that graces holiday tables and weeknight dinners alike. Imagine tender layers of potatoes, bathed in a silky, subtly garlicky sauce, bubbling away under a burnished cheesy crust. Whether you’re feeding a crowd or simply craving a little nostalgic comfort, this recipe always delivers both warmth and wow-factor with every bite.
Ingredients You’ll Need
At the heart of Classic Scalloped Potatoes are a handful of everyday ingredients, each bringing an essential element to the final dish. The quality really does matter here, so use fresh potatoes and rich dairy for the best results. Here’s what you’ll need and why each one matters:
- Yukon Gold or Russet potatoes: These varieties have the perfect texture—creamy yet firm—so your layers stay distinct but melt-in-your-mouth tender.
- Unsalted butter: Adds richness and forms the base of your velvety roux, letting you control the saltiness throughout.
- All-purpose flour: Essential for thickening the sauce, providing just the right creamy consistency.
- Whole milk: Makes the sauce luscious without being too heavy—don’t skimp on the full-fat goodness here!
- Heavy cream: Rounds out the sauce and gives it that luxurious, almost indulgent texture that defines Classic Scalloped Potatoes.
- Salt: Don’t forget this vital ingredient—it brings out the best in both potatoes and sauce.
- Black pepper: Adds just enough earthy, subtle heat to balance the creamy goodness.
- Garlic powder: Provides a mellow, savory background flavor without overpowering the delicate taste of potatoes.
- Shredded cheddar cheese (optional): If you love a cheesy, golden crust, this topping brings a melty, tangy finish that earns raves at every table.
How to Make Classic Scalloped Potatoes
Step 1: Prep Your Dish and Potatoes
Begin by preheating your oven to 375°F (190°C) and generously greasing a 9×13-inch baking dish. Peel your potatoes and slice them thinly—about 1/8 inch thick is ideal for even cooking. Consistent slices mean every bite is perfectly tender, so a mandoline can be a real game-changer here.
Step 2: Make the Cream Sauce
In a medium saucepan, melt the unsalted butter over medium heat until it’s beautifully foamy. Add the flour and whisk constantly for about a minute; you’re creating a roux, which thickens your sauce and banishes any raw flour taste. Slowly pour in the milk and heavy cream, whisking all the time to keep the sauce silky-smooth. Cook for 4–5 minutes until everything thickens up just a little, then stir in salt, pepper, and garlic powder.
Step 3: Layer the Potatoes and Sauce
Arrange half the sliced potatoes in your prepared baking dish, spreading them into an even layer. Pour half of your luscious cream sauce over these slices, letting it cascade into every nook and cranny. Add the rest of the potatoes on top, followed by the remaining sauce. If you’re making the cheesy version, now is the moment to sprinkle shredded cheddar all across the top for that irresistible golden finish.
Step 4: Bake to Perfection
Cover your dish with foil and slide it into the oven for an initial 45-minute bake. This steams the potatoes and ensures they cook evenly. After that, remove the foil and continue baking for another 20–25 minutes. The top should be golden, bubbly, and simply begging you to dig in. When a fork slides through the layers with no resistance, you’re there!
Step 5: Rest and Serve
Once baked, let your Classic Scalloped Potatoes cool for about 10 minutes. This brief pause lets the sauce thicken and the flavors develop even more—plus, it makes serving the perfect slices much easier. All that’s left is to scoop, savor, and share.
How to Serve Classic Scalloped Potatoes
Garnishes
Elevate your Classic Scalloped Potatoes with a sprinkle of chopped fresh chives, parsley, or thyme for a splash of color and a whisper of herbal freshness. A tiny pinch of sea salt or even just a few turns of cracked pepper just before serving makes the dish look and taste restaurant-worthy.
Side Dishes
This casserole plays beautifully with everything from glazed ham or roast chicken to a simple crisp salad. Its creamy texture and subtle flavors pair especially well with something green—think roasted asparagus or buttered green beans for a wonderfully balanced plate.
Creative Ways to Present
For special occasions, try baking individual portions in ramekins for a charming, personal touch. Or, use a cookie cutter to cut servings into pretty shapes for a brunch buffet. If you want to impress at family dinners, serve Classic Scalloped Potatoes in a vintage family casserole dish for that extra dash of nostalgia and warmth.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply cover the baking dish tightly with foil or transfer the potatoes to an airtight container. Store in the refrigerator for up to 3–4 days. The flavors deepen as it sits, making lunch or a late-night nibble even more irresistible.
Freezing
Classic Scalloped Potatoes can be frozen, though they’re at their best fresh from the oven. To freeze, let the dish cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, which helps maintain that lovely creamy texture.
Reheating
Bring the potatoes back to life by reheating them, covered, in a 350°F oven until warmed through—about 20 minutes. For individual servings, the microwave works in a pinch, but keep your eye on them to avoid overheating. A quick broil at the end can refresh the cheesy top, too.
FAQs
Can I use a different kind of potato for Classic Scalloped Potatoes?
Absolutely! While Yukon Golds and Russets offer the best texture, red potatoes or even sweet potatoes can be fun alternatives. Just know the end result may vary slightly in terms of firmness and flavor.
Is it necessary to peel the potatoes?
It’s traditional to peel, but leaving the skins on adds extra texture and nutrients. If you do, wash your potatoes thoroughly and slice thin for best results—the rustic vibe is surprisingly delicious.
Can I make Classic Scalloped Potatoes dairy-free?
Yes! Swap out the butter for a plant-based alternative, and use your favorite non-dairy milk (like oat or almond) and cream (such as coconut cream) for the sauce. The flavor profile will shift a bit, but they’ll still be irresistibly creamy.
Why are my scalloped potatoes sometimes watery?
This can happen if you use low-starch potatoes or don’t cook the sauce long enough before layering. Stick with Yukon Gold or Russet varieties, and be sure your sauce is slightly thickened before assembling the dish.
Can I add other ingredients to my Classic Scalloped Potatoes?
Certainly! Thinly sliced onions between the potato layers are a classic addition. You can also try a touch of fresh thyme, cooked bacon, or even a dash of nutmeg for an extra cozy twist.
Final Thoughts
There you have it—everything you need to make, serve, and savor Classic Scalloped Potatoes in all their creamy, crave-worthy glory. Whether it’s for a holiday feast or a simple family dinner, don’t hesitate to give this timeless dish a try. Your friends and family will thank you, and you might just find it becomes your own go-to comfort food, too!
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Classic Scalloped Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of Classic Scalloped Potatoes, a beloved side dish perfect for any occasion. Layers of thinly sliced potatoes bathed in a luscious sauce, topped with a golden, cheesy crust.
Ingredients
Potatoes:
- 2 pounds Yukon Gold or Russet potatoes (peeled and thinly sliced)
Cream Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Topping:
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Make the Sauce: Melt butter in a saucepan, whisk in flour, then slowly add milk and cream. Cook until slightly thickened, season with salt, pepper, and garlic powder.
- Layer Potatoes and Sauce: Arrange half of the potatoes in the dish, pour half of the sauce, repeat with the remaining potatoes and sauce. Top with cheese if desired.
- Bake: Cover with foil and bake for 45 minutes, then uncover and bake for another 20–25 minutes until golden and tender.
- Serve: Let cool for 10 minutes before serving.
Notes
- Enhance flavor with a pinch of nutmeg or use vegetable broth for a lighter version.
- Experiment with sharp cheddar or Gruyère for a cheesy twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
