Scalloped Potatoes are the ultimate comfort food, featuring tender layers of thinly sliced potatoes smothered in a velvety cheese sauce. With a golden, bubbly crust and optional touches like green onions or a pinch of cayenne, this dish is perfect as a side for holiday gatherings, Sunday dinners, or simply whenever you’re craving indulgent home cooking. Easy to prepare and irresistibly delicious, it’s a classic recipe that never goes out of style!
Why You’ll Love This Recipe
These Scalloped Potatoes are the ultimate comfort food—rich, creamy, and layered with cheesy goodness. Thinly sliced potatoes are baked to tender perfection in a luscious cheese sauce, then topped with a golden, bubbling crust. Whether you’re serving this dish as a side for a special holiday meal or enjoying it as a weeknight indulgence, it’s guaranteed to please everyone at the table.
Key Ingredients
Potatoes: Thinly sliced russet or Yukon Gold potatoes are ideal for their starchy, creamy texture.
Butter and Flour: Create a roux that thickens the cheese sauce, ensuring every layer is rich and velvety.
Milk: Provides the creamy base for the cheese sauce. Whole milk works best, but you can use half-and-half for extra richness.
Cheddar Cheese: Sharp cheddar adds a robust, tangy flavor to the sauce. Gruyère is a great addition for a nutty twist.
Optional Cayenne Pepper: Adds a subtle warmth that enhances the flavors without overpowering them.
Green Onions (Optional): A fresh garnish that balances the richness of the dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
This ensures even baking and helps achieve a golden-brown topping.
Step 2: Prepare the Baking Dish
Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
This prevents the potatoes from sticking and makes cleanup easier.
Step 3: Make the Cheese Sauce
Melt the Butter:
In a medium saucepan over medium heat, melt 4 tablespoons of butter.
Create a Roux:
Whisk in 4 tablespoons of flour and cook for 1-2 minutes until it turns a light golden color.
This step thickens the sauce.
Add the Milk:
Gradually pour in 2 cups of milk, whisking constantly to avoid lumps.
Bring the mixture to a simmer and cook for 5-7 minutes until it thickens.
Incorporate the Cheese:
Remove the saucepan from heat and stir in 2 cups of grated sharp cheddar cheese.
Mix until the cheese is fully melted and the sauce is smooth.
Season:
Add salt to taste and, if desired, a pinch of cayenne pepper for a little heat.
Step 4: Assemble the Potatoes
Layer the Potatoes:
Arrange half of the thinly sliced potatoes in the greased baking dish, overlapping slightly.
Add Cheese Sauce:
Pour half of the cheese sauce over the potato layer, spreading it evenly.
Repeat Layers:
Add the remaining potatoes in an even layer, then pour the remaining cheese sauce on top.
Step 5: Add the Topping
Sprinkle ½ cup of grated cheddar cheese evenly over the top.
This creates a crispy, golden-brown crust during baking.
Step 6: Bake the Scalloped Potatoes
Cover and Bake:
Cover the dish with aluminum foil and bake for 45 minutes.
This ensures the potatoes cook through and absorb the sauce.
Uncover and Finish Baking:
Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbling.
Step 7: Rest and Garnish
Rest the Dish:
Let the scalloped potatoes rest for 10-15 minutes after baking.
This helps the sauce set and makes serving easier.
Optional Garnish:
Sprinkle sliced green onions over the top for a fresh, vibrant touch.
Serve and Enjoy
Dish out the scalloped potatoes warm and enjoy their creamy, cheesy goodness with your favorite main course!
Serving Suggestions
These scalloped potatoes are versatile and pair beautifully with a variety of main dishes:
Roast Meat: Serve alongside roasted chicken, beef, or pork for a classic pairing.
Grilled Protein: Complement grilled salmon or steak for a hearty, satisfying meal.
Vegetarian Meal: Pair with a fresh green salad or roasted vegetables for a complete meat-free option.
Holiday Feast: A must-have on the table for Easter, Thanksgiving, or Christmas dinners.
Storage Tips
Refrigeration: Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions. Add a splash of milk if the sauce seems dry.
Variations
Herbaceous Flavor: Add fresh thyme, rosemary, or chives to the cheese sauce for an aromatic touch.
Bacon Lovers: Sprinkle cooked, crumbled bacon between the potato layers for added smokiness.
Garlic Twist: Sauté minced garlic with the butter when making the roux for a garlicky infusion.
Extra Creamy: Use a mix of heavy cream and milk for a richer, more decadent sauce.
Vegan Version: Replace butter with vegan margarine, milk with plant-based alternatives, and cheese with a vegan cheese substitute.
Conclusion
These Scalloped Potatoes are a showstopper side dish that delivers layers of flavor and creamy, cheesy goodness. Perfect for any occasion, this dish is simple to prepare yet elegant enough to impress. Customize it with your favorite herbs and cheeses, and watch it become the star of your table. Serve it up and enjoy every comforting, delicious bite!
Scalloped Potatoes
Ingredients
- 4 cups thinly sliced potatoes use russet or Yukon Gold
- 3 tbsp butter
- 1.5 cups milk
- 3 tbsp all-purpose flour
- 1 cup grated sharp cheddar cheese
- 0.5 cup grated cheddar or Gruyère cheese for topping
- salt to taste
- 0.5 cup sliced green onions optional garnish
- pinch of cayenne pepper optional
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking. This step helps create a golden-brown topping.
- Lightly grease a 9x13-inch baking dish with butter or non-stick spray to prevent sticking and make cleanup easier.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until it turns a light golden color. Gradually pour in the milk, whisking constantly to avoid lumps. Bring to a simmer and cook for 5–7 minutes until thickened. Remove from heat and stir in grated cheddar cheese. Add salt to taste and cayenne pepper if desired.
- Arrange half of the thinly sliced potatoes in the greased baking dish, overlapping slightly. Pour half of the cheese sauce over the potatoes, spreading evenly. Add the remaining potatoes in an even layer, then pour the remaining cheese sauce on top.
- Sprinkle grated cheddar or Gruyère cheese evenly over the top to create a crispy, golden-brown crust during baking.
- Cover the dish with aluminum foil and bake for 45 minutes to allow the potatoes to cook through. Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and bubbling.
- Let the scalloped potatoes rest for 10–15 minutes to allow the sauce to set. Optionally, garnish with sliced green onions for a fresh touch.
