Scalloped potatoes are a warm and creamy dish that always reminds me of cozy dinners. Layers of thinly sliced potatoes are baked with a rich, cheesy sauce—delicious!
I love how easy it is to make this comfort food. Just slice, layer, and bake! It’s perfect for family gatherings. Don’t be surprised if you want seconds! 😄
Key Ingredients & Substitutions
Russet Potatoes: These starchy potatoes are ideal for scalloped potatoes due to their creamy texture when baked. If you prefer, you can use Yukon Gold potatoes, which are also great and add a buttery flavor.
Cheddar Cheese: I love sharp cheddar for its strong flavor, but you can swap it for mild cheddar or even Gruyère for a nuttier taste. Mixing cheeses adds depth; Parmesan, as used here, provides a delicious salty kick.
Milk: Whole milk makes the sauce rich and creamy. For a lighter version, you can use 2% milk. Alternatively, non-dairy milk like almond or oat milk works well, but choose unsweetened varieties for the best taste.
Butter: Unsalted butter keeps the flavors balanced. If you’re dairy-free, use a plant-based butter. It usually works just as well in recipes like this.
What’s the Best Way to Create a Smooth Cheese Sauce?
Making a smooth cheese sauce is key for perfect scalloped potatoes. The trick lies in preparing a roux before adding milk. Here’s how:
- First, melt the butter in a medium saucepan and add minced garlic for flavor.
- Then sprinkle in the flour and whisk continuously for about 2 minutes until it’s lightly golden.
- Gradually add warmed milk, whisking consistently to avoid lumps. This is crucial for a smooth sauce.
- Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Finally, remove from heat and stir in your cheese until it melts and blends smoothly.
This technique guarantees a deliciously creamy sauce that perfectly complements the layers of potatoes! Enjoy your cooking! 🌟
How to Make Delicious Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large russet potatoes (about 2 lbs), peeled and thinly sliced
For the Cheese Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (warmed)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (or fresh thyme for garnish)
- Optional: 1/4 tsp nutmeg
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 1 hour and 15 minutes to bake. Overall, you’ll be finished in about 1 hour and 30 minutes. It’s a perfect dish for a weekend family gathering or a cozy dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, butter a 9×13 inch baking dish to prevent sticking.
2. Make the Garlic Butter:
In a medium saucepan over medium heat, melt the butter. After it’s melted, add the minced garlic and cook for about 1 minute, just until it’s fragrant—make sure not to let it brown!
3. Create the Roux:
Add the flour to the butter and garlic mixture. Whisk continuously for about 2 minutes. You want it to turn a light golden color—this is called a roux, and it helps thicken your cheese sauce!
4. Add the Milk:
Now it’s time to slowly whisk in the warmed milk. Be sure to stir constantly to avoid any lumps! Keep stirring until the sauce thickens and lightly coats the back of a spoon; this should take about 5-7 minutes.
5. Mix in the Cheese and Seasonings:
Take the sauce off the heat and stir in 1 cup of the shredded cheddar cheese, the Parmesan cheese, salt, pepper, thyme, and nutmeg if you’re using it. Keep stirring until the cheese melts and you have a smooth sauce.
6. Layer the Potatoes:
Start with half of the sliced potatoes, arranging them evenly in the bottom of your prepared baking dish. Pour half of that creamy cheese sauce over the potatoes. Then repeat with the remaining potato slices and sauce, smoothing everything out on top.
7. Bake to Perfection:
Cover the dish tightly with foil and bake it in the oven for 45 minutes. After that time, remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
8. Finishing Touches:
Once the scalloped potatoes are done baking, let them rest for about 10 minutes to thicken up. If you like, garnish with fresh thyme leaves for a pop of color and flavor.
Now, serve up your creamy, cheesy, golden scalloped potatoes and enjoy each delicious bite! This dish is sure to be a hit!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are commonly used for their creaminess, you can also use Yukon Gold potatoes for a buttery flavor. Just ensure they’re sliced thinly for even cooking!
How Can I Make This Recipe Ahead of Time?
You can prepare the scalloped potatoes up to the baking step, cover them tightly with foil, and refrigerate for up to 24 hours. When you’re ready to bake, let them sit out for about 30 minutes to bring them to room temperature before baking as directed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, or you can use the microwave for a quicker option.
Can I Substitute the Cheese?
Yes! While sharp cheddar and Parmesan are traditional choices, you can use any cheese that melts well, like Gruyère or mozzarella. Feel free to mix different cheeses for added flavor!