Layer upon layer of soothing thin slices of potato with a velvety cheese sauce make it the pièce de résistance for meatloaf, a sweet and bubbly golden crust for a touch with green onions or just a pinch of cayenne. This is perfect for those parties on holidays or Sunday dinners for those Saturday schedules-you just want an indulgent taste of your home cooking. Easy to make, seductively delicious-it’s a classic recipe whose echoes shall live on forever!
Why You’ll Love This Recipe
Scalloped potatoes are the ultimate comfort food-cheesy, creamy, and still packed with potatoes. Using thin potato slices, you can have the dish baked tender then drenched with cheese sauce that is top with bubbly golden crust; you can use it either as a good holiday side or a luxurious weeknight indulgence to the whole family.
Key Ingredients
Potatoes: Thinly sliced russets or Yukon Gold potatoes for that creamy texture because these are starchy.
Butter and Flour: Create a roux that thickens the cheese sauce, so each layer is rich and velvety.
Milk: The creamy base of the cheese sauce will be secured through this. Best used would be whole, although half-and-half could be used as well for increased richness.
Cheddar Cheese: Sharp cheddar- creamy and pungent flavor to the sauce. Gruyère can be employed for a nutty twist.
Cayenne Pepper (Optional): Gentle warmth to enhance the flavors without overwhelming them.
Green Onions (Optional): Fresh green garnishing balancing out that richness from the dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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 great scalloped potatoes can be paired with a great number of main courses.
A Roast: Served beside roasted beef, chicken, or pork is terribly harmonious.
A Grilled Protein: Ideal with grilled salmon or steak as part of a filling and satisfying meal.
A Vegetarian Dish: To be a meat-free total, set scalloped potatoes right by one fresh green salad or roasted veggies.
An Essential: Must be there at Easter, Thanksgiving, or Christmas dinner!
Storage Tips
Refrigerating: Scallop potatoes will be stored for 4 days in a tight container. Refrigerate them always.
Freezing: Just put them into freezer-friendly portions and good to freeze for about 3 months. Get it thawed overnight in the refrigerator before reheating it.
Heating: Heat it in the oven at 350°F (175°C) until it is well-cooked, or microwave small amounts for heating. The sauce will require a little milk to make it less dry.
Variations
Groovy: In conclusion, you may want to consider that the true purpose of making cooking is utilizing what tends to smell natural.
Wise: Rosemary, chives or fresh thyme may be much better herb selections when used into the cheese sauce for a more effusive touch.
Moody: Seek contrast by sprinkling cooked crumbled bacon between the potato layers with added smokiness.
Soft: When making the roux, sauté minced garlic with the butter, for even more garlicky infusion.
Creamy Dream: To make the sauce richer and more decadent, blend milk with equal portions of heavy cream.
Veganism: For every amount that those who can afford it bear the most delectable sauces, it was the vegan who had to try the recipe to replace milk with plant-based counterparts, butter with vegan butter and cheese with vegan cheese.
Conclusion
These scalloped potatoes are showstopper side dish; bring in layers of flavor and creamy, cheesy goodness. Any occasion will do, since its preparation is simple and it still looks so nice to impress. And get your favorite herbs and cheeses to it to raise it. Eat this delight-all for one person on table and taste it!
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.
