Scalloped potatoes are the ultimate comfort food, offering layers of thinly sliced potatoes smothered in a rich, creamy sauce and baked to golden perfection. Whether you’re serving them as a side dish for a holiday feast or a cozy family dinner, this classic recipe is always a hit!
How to Make Scalloped Potatoes
Making scalloped potatoes from scratch is surprisingly easy. With simple ingredients and a few straightforward steps, you’ll create a dish that’s both elegant and satisfying.
Step-by-Step Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Prepare the Sauce: Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Whisk in flour and cook for 1 minute, then gradually stir in milk and heavy cream. Cook until thickened, and season with salt, pepper, and nutmeg.
- Layer the Potatoes: Arrange a layer of potato slices in the baking dish. Pour a portion of the cream sauce over the potatoes and sprinkle with shredded cheese. Repeat until all ingredients are used.
- Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Serve: Let the dish rest for 10 minutes before serving.
Scalloped Potatoes
8
servings15
minutes1
hour5
minutesIngredients
4 large russet potatoes, thinly sliced
2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup whole milk
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg (optional)
1 1/2 cups shredded cheese (cheddar, Gruyère, or a mix)
Directions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Thinly slice potatoes and set aside in cold water to prevent browning.
- Melt butter in a saucepan and sauté garlic until fragrant. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cream, cooking until the sauce thickens. Season with salt, pepper, and nutmeg.
- Layer potato slices in the baking dish, topping each layer with cream sauce and cheese.
- Cover with foil and bake for 40 minutes. Remove foil and bake for 20-25 minutes more.
- Let the dish rest before serving.
FAQ
Q: Can I use other types of potatoes?
A: Yes! Yukon Gold potatoes are an excellent alternative, offering a creamy texture and buttery flavor.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Q: Can I make this dish ahead of time?
A: Absolutely! Prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
