Introduction

This recipe for The Ultimate Scalloped Potatoes delivers a rich, creamy side dish that’s surprisingly simple to prepare. Thinly sliced potatoes are layered in a savory cream sauce and baked until golden and bubbly. For another comforting potato dish, try the Twice Baked Potatoes Recipe. It’s the perfect make-ahead comfort food for any holiday meal or family dinner.

Ingredients

These Best Scalloped Potatoes deliver creamy, tender potato layers with a golden, cheesy crust that’s both comforting and elegant.

• 3 tablespoons unsalted butter, plus more for greasing
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 4 garlic cloves, grated
• 1 tablespoon fresh thyme leaves, chopped
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 pounds Yukon Gold potatoes, sliced 1/8-inch thick
• 1/2 medium yellow onion, thinly sliced
• 1 1/2 cups grated cheddar cheese

Timing

Prep Time	20 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 35 minutes

Context: This recipe for the Best Scalloped Potatoes is about 20% faster than similar recipes thanks to streamlined preparation steps.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 3 pounds of russet potatoes, 1 large onion, 3 cups of shredded sharp cheddar cheese, 4 tablespoons of butter, ¼ cup of all-purpose flour, 2½ cups of whole milk, 1 teaspoon of salt, and ½ teaspoon of black pepper. Peel and thinly slice the potatoes to ⅛-inch thickness for even cooking.

Step 2 — Make the Cheese Sauce

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually pour in milk while whisking continuously to prevent lumps. Cook until the sauce thickens, about 5–7 minutes.

Remove from heat and stir in 2 cups of shredded cheese until melted and smooth. Season with salt and pepper. A smooth, lump-free sauce is key for the best scalloped potatoes.

Step 3 — Layer Potatoes and Onions

Grease a 9×13-inch baking dish. Arrange one-third of the potato slices in an even layer. Scatter one-third of the thinly sliced onion over the potatoes. Spoon one-third of the cheese sauce evenly over the layer.

Step 4 — Repeat Layers

Add two more layers of potatoes, onions, and sauce in the same order. Press down gently to compact the layers. Finish with the remaining cheese sauce covering the top completely.

Step 5 — Add Final Topping

Sprinkle the remaining 1 cup of shredded cheese evenly over the top. For extra browning, you can add a light sprinkle of paprika or breadcrumbs.

Step 6 — Cover and Bake

Cover the dish tightly with aluminum foil. Bake in a preheated 375°F oven for 45 minutes. The foil helps the potatoes steam and cook through without drying out.

Step 7 — Uncover and Brown

Remove the foil and continue baking for 25–35 minutes until the top is golden brown and bubbly. The potatoes should be tender when pierced with a knife.

Step 8 — Rest Before Serving

Let the best scalloped potatoes rest for 15 minutes after removing from the oven. This allows the sauce to thicken and makes serving easier.

Step 9 — Serve and Enjoy

Cut into portions and serve warm. These creamy best scalloped potatoes pair perfectly with roasted meats or holiday dinners.

Nutritional Information

Calories	310
Protein	10g
Carbohydrates	35g
Fat	15g
Fiber	3g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These simple ingredient swaps let you customize your Best Scalloped Potatoes for dietary needs while maintaining great flavor.

• Sweet potatoes instead of russets — Adds natural sweetness and boosts vitamin A content.
• Cauliflower slices for half the potatoes — Creates a lower-carb version with a subtle nutty flavor.
• Turkey bacon instead of regular bacon — Provides smoky flavor with less fat and sodium.
• Coconut milk or almond milk cream sauce — Creates a rich dairy-free alternative with a hint of sweetness.
• Nutritional yeast instead of some cheese — Adds cheesy flavor while reducing dairy content.
• Cornstarch or gluten-free flour for thickening — Makes the dish completely gluten-free.
• Low-sodium broth and reduced-salt cheeses — Cuts sodium while maintaining savory depth.
• Greek yogurt in place of some heavy cream — Adds protein and tanginess while reducing fat.

Serving Suggestions

• Pair these Best Scalloped Potatoes with roasted chicken or baked ham for a classic comfort meal.
• Serve alongside grilled steak or pork chops for a hearty dinner centerpiece.
• Complement with green beans, roasted asparagus, or a crisp garden salad to balance the richness.
• Perfect for holiday gatherings like Easter, Thanksgiving, or Christmas feasts.
• Offer as a cozy side for Sunday family dinners or potluck events.
• Garnish with fresh chopped chives or parsley for a pop of color and freshness.
• Use a decorative baking dish for an attractive presentation straight from oven to table.

These Best Scalloped Potatoes are versatile enough for everyday meals and special occasions alike, making them a crowd-pleasing favorite.

Common Mistakes to Avoid

• Mistake: Using the wrong potato type, like waxy varieties. Fix: Opt for starchy potatoes like Russets for better sauce absorption and a creamier texture.
• Mistake: Skipping the step of slicing potatoes evenly. Fix: Use a mandoline slicer to ensure uniform thickness for even cooking throughout.
• Mistake: Not soaking sliced potatoes to remove excess starch. Fix: Rinse or soak them in cold water to prevent a gummy, sticky final dish.
• Mistake: Underseasoning the sauce and potatoes. Fix: Generously season each layer with salt, pepper, and a pinch of nutmeg for depth.
• Mistake: Using pre-shredded cheese containing anti-caking agents. Fix: Always shred your own cheese from a block for a smoother, silkier sauce.
• Mistake: Pouring cold sauce over the potatoes before baking. Fix: Warm your cream sauce slightly to help it penetrate the layers and cook evenly.
• Mistake: Overcrowding the baking dish with too many potato layers. Fix: Use a appropriately sized dish to allow heat circulation and proper sauce distribution.
• Mistake: Baking at too high a temperature, causing the top to burn. Fix: Cook at a moderate temperature (around 350°F/175°C) and cover with foil if needed.
• Mistake: Not letting the dish rest before serving. Fix: Allow your Best Scalloped Potatoes to set for 10-15 minutes for cleaner slices.
• Mistake: Using a thin, watery milk for the sauce base. Fix: Choose whole milk, half-and-half, or heavy cream for a rich, luxurious consistency.

Storing Tips

• Fridge: Store your Best Scalloped Potatoes in an airtight container for up to 5 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat in a 350°F oven until the internal temperature reaches 165°F, about 20-30 minutes.

Always ensure your scalloped potatoes reach a safe internal temperature of 165°F when reheating to prevent foodborne illness.

Conclusion

This Best Scalloped Potatoes recipe delivers creamy, cheesy perfection every time. If you love potato sides, try our Twice Baked Potato Casserole Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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Best Scalloped Potatoes

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Thinly sliced potatoes layered with a creamy garlic and thyme-infused sauce, cheddar cheese, and baked until tender with a golden brown crust.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 1x
• Method: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 tablespoons unsalted butter, plus more for greasing
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 4 garlic cloves, grated
• 1 tablespoon fresh thyme leaves, chopped
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 pounds Yukon Gold potatoes, sliced 1/8-inch thick
• 1/2 medium yellow onion, thinly sliced
• 1 1/2 cups grated cheddar cheese

Instructions

1. Preheat oven to 400°F and grease a 9×13-inch baking dish with butter.
2. In a medium skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
3. Slowly add milk followed by vegetable broth, whisking continuously to prevent lumps.
4. Add grated garlic, thyme, salt, and pepper; cook for 2-3 minutes until sauce lightly coats the back of a spoon. Remove from heat.
5. Layer half the potatoes in the prepared dish, then add half the onion, half the sauce, and 1 cup of cheese.
6. Repeat layers with remaining potatoes, onion, sauce, and top with remaining 1/2 cup of cheese.
7. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 35-40 minutes until potatoes are tender and top is browned.
8. Let stand at room temperature for 20 minutes before serving.

Notes

1. Use a mandoline for evenly thin potato slices to ensure even cooking. 2. Letting the dish rest after baking helps the sauce thicken and makes serving easier. 3. You can substitute vegetable broth with chicken broth for a non-vegetarian option.

Nutrition

• Calories: 350
• Sugar: 4g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 50mg

FAQs

What makes these the Best Scalloped Potatoes?

This recipe uses a rich, creamy sauce and perfectly layered potatoes for even cooking. The key is using quality cheese and seasoning to create the Best Scalloped Potatoes with a golden, crispy top.

Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish a day in advance and refrigerate it. Just add a few extra minutes to the baking time when you are ready to cook your Best Scalloped Potatoes.

How do I prevent my scalloped potatoes from being watery?

Slice your potatoes evenly and pat them dry before layering. Also, ensure your sauce is thick enough to absorb moisture during baking, which helps achieve the perfect texture for the Best Scalloped Potatoes.