Description
Creamy Scalloped Potatoes is a classic, comforting side dish featuring tender slices of starchy potatoes baked in a rich, silky cheese sauce with garlic and herbs. Perfectly creamy with a golden, bubbly crust, this recipe is ideal for holidays, family dinners, or any cozy occasion.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon Gold potatoes, peeled and sliced thinly (about 1/8 inch)
Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups sharp cheddar cheese, shredded
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- Fresh thyme or rosemary sprigs (for herbal note)
- Crispy bacon bits
- Cheese variations: gruyere, mozzarella, or gouda
- Fresh parsley, chives, or dill for garnish
- Thin slices of zucchini, mushrooms, or caramelized onions
Instructions
- Prepare the Potatoes: Peel your potatoes and slice them evenly about 1/8-inch thick. Aim for uniform slices to ensure even cooking and a smooth, consistent texture throughout the dish.
- Make the Creamy Sauce: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour to form a roux and cook for 1–2 minutes until lightly golden. Gradually add milk and heavy cream, stirring continuously until the sauce thickens and coats the back of a spoon. Stir in minced garlic, salt, pepper, and shredded cheddar cheese until the cheese melts into a silky, creamy sauce.
- Layer the Potatoes and Sauce: Spread a thin layer of the creamy sauce on the bottom of a baking dish. Arrange a layer of potato slices over the sauce, then pour more sauce on top. Repeat layering with the remaining potatoes and sauce until all are used.
- Bake to Perfection: Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Remove the foil and bake an additional 20 minutes until the top is golden brown and bubbly.
- Rest Before Serving: Let the scalloped potatoes rest outside the oven for 10 minutes. This helps the sauce thicken slightly and makes serving easier.
Notes
- Use uniform potato slices to ensure even cooking and ideal texture.
- Don’t skip making the roux; it’s essential for a creamy, smooth sauce.
- Layer sauce evenly between layers of potatoes to keep every bite flavorful.
- Allow the dish to rest before serving for the sauce to set nicely.
- Choose starchy potatoes like Russet for the best creamy texture without mushiness.
- For an extra crispy top, remove foil during last 15–20 minutes of baking and optionally sprinkle extra cheese or breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg