If you’ve ever craved a comforting side dish that feels like a warm hug, then this Classic Scalloped Potatoes Recipe is your new best friend. Combining tender, thinly sliced potatoes with a luscious, cheesy béchamel sauce, it’s a timeless dish that elevates any meal with its rich, creamy texture and deliciously golden top. Whether you’re serving it for a holiday feast or a cozy weeknight dinner, this recipe never fails to impress and satisfy.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to whip up this delightful Classic Scalloped Potatoes Recipe. Each component plays a vital role, from the creamy sauce to the perfectly tender potatoes, creating a harmony of flavors and textures that’s truly unforgettable.
- Russet or Yukon Gold potatoes: These starchy potatoes provide the perfect creaminess and hold their shape well when sliced thin.
- Unsalted butter: Used both for greasing the baking dish and making the béchamel sauce, butter adds richness and helps achieve that golden crust.
- Salt: Essential for seasoning both the potatoes and the sauce evenly, ensuring every bite bursts with flavor.
- Black pepper: Adds a subtle spice that balances the creaminess.
- Paprika: Optional, but fantastic for a gentle smoky flavor and beautiful color on top.
- All-purpose flour: Combines with butter to create the roux that thickens the sauce perfectly without lumps.
- Whole milk: Warmed for gentle incorporation into the roux, it’s key to the luscious béchamel texture.
- Heavy cream: Boosts the creaminess and indulgence of the sauce, making each bite decadent.
- Ground nutmeg: Just a pinch adds warmth and depth to the sauce, enhancing the overall flavor.
- Garlic powder: Subtle but important, it adds a savory note that complements the cheese and cream.
- Shredded cheese: Optional but highly recommended for richness – cheddar, Gruyère, or Parmesan all work beautifully.
How to Make Classic Scalloped Potatoes Recipe
Step 1: Prep Your Potatoes for Success
Start by washing and peeling your potatoes, then slice them thinly—about one-eighth of an inch thick—to ensure they cook evenly and absorb the sauce perfectly. Using a mandoline slicer can make this quick and uniform, but a sharp knife works fine too. Placing the slices in cold water prevents browning while you work, so they stay beautifully white and fresh-looking.
Step 2: Prepare Your Baking Dish
Butter your chosen baking dish generously. This is a small but crucial detail; it prevents sticking and encourages a slightly crispy edge that contrasts wonderfully with the creamy interior of the scalloped potatoes. A 9×13-inch dish is perfect for the volume and ensures even cooking.
Step 3: Craft the Silky Béchamel Sauce
In a saucepan, melt butter gently and whisk in the flour to make a roux—this is where the magic starts. Slowly add the warm milk and heavy cream, whisking constantly to prevent lumps and to create a velvety-smooth sauce. Season it with salt, nutmeg, and garlic powder for subtle layers of flavor. If you’re using cheese, stir it in here until melted, turning the béchamel into a rich, cheesy dream.
Step 4: Layer with Love
Lay down a third of your potato slices in the dish, seasoning them lightly with salt, pepper, and paprika for color. Pour a portion of your béchamel sauce over the layer, smoothing it out so every slice gets coated. Repeat this layering two more times until all the potatoes and sauce are used up, finishing with a generous pour of sauce on top. For an extra golden touch, brushing melted butter over the surface before baking seals the deal.
Step 5: Bake to Perfection
Cover the dish tightly with foil and bake for 45 minutes to cook the potatoes through. Then remove the foil and bake for another 20 to 25 minutes, until the top is gloriously golden brown and bubbling. You’ll know it’s done when a fork slides in without resistance, revealing soft, tender potatoes infused with creamy goodness.
Step 6: Let it Rest and Garnish
After baking, give your Classic Scalloped Potatoes Recipe a 10-minute rest to allow the sauce to thicken and the flavors to meld beautifully. This little pause rewards you with a dish that’s easier to serve and even more delicious. Fresh herbs like parsley or chives sprinkled on top add a lively pop of color and freshness.
How to Serve Classic Scalloped Potatoes Recipe
Garnishes
Sprinkle fresh herbs such as finely chopped parsley, chives, or even thyme on top just before serving to add brightness and a touch of garden-fresh flavor. A light dusting of paprika for color or a few crispy fried onions for crunch can make this classic even more special.
Side Dishes
Classic Scalloped Potatoes Recipe pairs beautifully with a variety of main courses. Think roast chicken, ham, or a juicy steak to complement the creamy potatoes. Add a green vegetable, like sautéed green beans or a crisp salad, to balance the richness and round out your meal.
Creative Ways to Present
For a unique twist, try making individual scalloped potato ramekins for elegant single servings. Layering with caramelized onions or thin slices of cooked bacon can add extra flavor layers. Or garnish with shredded cheese and broil for a crunchy, bubbly topping that makes each bite irresistible.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover Classic Scalloped Potatoes Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days and makes for a fantastic next-day side that reheats beautifully.
Freezing
While scalloped potatoes are best fresh, you can freeze leftovers by placing them in a freezer-safe dish or container. Be sure to cool them completely before freezing. They will keep for up to 2 months; just note the texture may be slightly softer after thawing.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to warm evenly and avoid drying out. This helps maintain the creamy texture and refreshes the golden top. Alternatively, microwaving works well for single servings if you’re in a hurry.
FAQs
Can I use other types of potatoes?
Absolutely! Russet or Yukon Gold are preferred because of their starch content and texture, but you can experiment with red potatoes or even fingerlings. Just remember thinner slices will cook better and more evenly.
Is it necessary to use cheese in the sauce?
Cheese adds a wonderful depth of flavor and richness, but this Classic Scalloped Potatoes Recipe works wonderfully without it if you prefer a more traditional béchamel version or want a lighter dish.
Can I prepare this dish ahead of time?
Yes! You can assemble the dish a few hours before baking and keep it covered in the fridge. Bring it to room temperature before baking or extend the baking time slightly to ensure thorough cooking.
What can I substitute for heavy cream?
If you want to lighten the dish, you can substitute part or all of the heavy cream with whole milk or half-and-half, though it may affect the creaminess slightly. For dairy-free options, try coconut cream or cashew cream with adjusted seasoning.
How do I know when the scalloped potatoes are fully cooked?
The best test is to insert a fork or knife into the center; it should slide in easily without resistance. The potatoes should be tender and fully saturated with the sauce.
Final Thoughts
There’s something truly magical about the Classic Scalloped Potatoes Recipe that makes every meal feel special. Its creamy texture, comforting flavors, and golden crust invite smiles around the table. If you haven’t tried making this dish yet, trust me, you won’t regret it—grab your ingredients, get cozy in the kitchen, and savor every creamy, cheesy bite.
