Scalloped potatoes are the ultimate comfort food—rich, creamy, and layered with tender slices of potatoes baked in a luscious, cheesy sauce. It’s a dish I often turn to when I want something hearty and satisfying, whether I’m serving it alongside a main course or making it the star of the show.
Why You’ll Love This Recipe
I love how easy this recipe is to prepare, yet it looks and tastes like I spent hours in the kitchen. The layers of thinly sliced potatoes soak up the creamy, savory sauce and bake to golden perfection with a slightly crispy top. It’s a great side dish for holiday meals or weeknight dinners, and the leftovers taste even better the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon ground mustard (optional, but I love the depth it adds)
I start by preheating my oven to 375°F (190°C) and greasing a 9×13-inch baking dish with butter or non-stick spray.
In a medium saucepan, I melt the butter over medium heat, then sauté the chopped onion for about 3-4 minutes until soft. I add the garlic and cook for another 30 seconds.
I stir in the flour and cook for 1 minute, making a roux. Then I gradually whisk in the milk and cream until smooth.
I season the sauce with salt, pepper, and ground mustard, then bring it to a simmer and cook until slightly thickened, about 5 minutes.
Once the sauce is ready, I remove it from heat and set it aside.
I layer half of the sliced potatoes evenly in the prepared baking dish, pour half of the sauce over the top, then sprinkle half the cheddar and Parmesan cheeses.
I repeat with the remaining potatoes, sauce, and cheeses.
I cover the dish with foil and bake for 45 minutes. Then I uncover and bake for another 25-30 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
I let it rest for 10-15 minutes before serving so the sauce can set properly.
Servings and timing
This recipe serves 8 people. It takes about 20 minutes to prepare and 75 minutes to bake, plus 15 minutes of resting time before serving.
Variations
For a bit of a kick, I like to stir in a pinch of cayenne pepper or use pepper jack cheese instead of cheddar.
Swapping out russet potatoes for Yukon gold gives the dish a slightly buttery flavor and creamier texture.
If I want a crustier top, I broil it for the last 2-3 minutes, watching carefully to avoid burning.
I’ve also made a vegetarian version with sautéed mushrooms and spinach layered in—delicious!
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for about 20 minutes, or until hot all the way through. I can also microwave individual portions for about 1-2 minutes, though the oven keeps the texture better.
FAQs
How thin should I slice the potatoes?
I aim for about 1/8-inch thick slices. Using a mandoline slicer makes it quick and even, which helps the potatoes cook uniformly.
Can I make scalloped potatoes ahead of time?
Yes, I often assemble the dish a day ahead and refrigerate it unbaked. When I’m ready to cook, I let it sit at room temperature for 30 minutes, then bake as directed.
Why are my scalloped potatoes watery?
That can happen if the sauce isn’t thick enough before layering or if the potatoes release too much moisture. I make sure to thicken the sauce well and use starchy potatoes like russets.
Can I freeze scalloped potatoes?
I’ve found that freezing before baking works better than after. I assemble the dish, wrap it tightly, and freeze. When ready to eat, I bake it straight from frozen, adding about 20-30 extra minutes of baking time.
What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes typically use a cream-based sauce without cheese in the sauce, while au gratin includes cheese. This recipe leans more toward au gratin since I add cheese, but I like calling it scalloped potatoes—it just sounds cozier.
Conclusion
Scalloped potatoes are one of those timeless dishes I come back to again and again. Whether I’m serving them at a family dinner or bringing them to a potluck, they always get rave reviews. Creamy, cheesy, and deeply comforting—this is a recipe I’m proud to have in my rotation.
Scalloped potatoes are a rich, creamy, and comforting dish made with thinly sliced russet potatoes layered in a cheesy, savory sauce and baked to golden perfection. Perfect as a side or main dish.
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
In a medium saucepan, melt the butter over medium heat, then sauté the chopped onion for about 3-4 minutes until soft. Add the garlic and cook for another 30 seconds.
Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cream until smooth.
Season the sauce with salt, pepper, and ground mustard. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Remove the sauce from heat and set aside.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the potatoes, then sprinkle with half of the cheddar and Parmesan cheeses.
Repeat with the remaining potatoes, sauce, and cheeses.
Cover the dish with foil and bake for 45 minutes. Uncover and bake for another 25-30 minutes until the top is golden brown and the potatoes are tender.
Let rest for 10-15 minutes before serving to allow the sauce to set.
Notes
For extra heat, use cayenne pepper or pepper jack cheese.
Yukon gold potatoes offer a creamier texture and buttery flavor.
Broil for 2-3 minutes at the end for a crustier top.
Vegetarian version can include mushrooms and spinach.
