Description

Best Scalloped Potatoes feature thinly sliced Yukon Gold or Russet potatoes baked in a rich, creamy cheese sauce with onions and garlic, creating a velvety, flavorful side dish perfect for family dinners or festive occasions. This classic comfort food balances ultimate creaminess and cheesy goodness with a golden, bubbling crust that please all ages and can be customized easily.

Ingredients

Scale

Potatoes

3 pounds Yukon Gold or Russet potatoes, peeled (optional) and thinly sliced (about 1/8 inch thick)

Sauce

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups milk or heavy cream
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
2 cups sharp cheddar cheese, grated (or a blend with Gruyère or Parmesan)

Optional Garnishes and Variations

Fresh herbs like parsley, thyme, or chives for garnish
Cayenne pepper or smoked paprika, pinch for spice
Additional vegetables: thinly sliced mushrooms, spinach, or caramelized onions
Vegan alternatives: plant-based milk and vegan cheese

Instructions

Prepare the Potatoes: Wash and peel the potatoes if desired, then slice them uniformly into thin rounds about 1/8 inch thick to ensure consistent layering and even cooking.
Make the Creamy Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add milk or cream while whisking constantly until the sauce thickens. Stir in the finely chopped onion, minced garlic, salt, and pepper. Add the grated cheese and stir until melted and smooth.
Layer the Potatoes and Sauce: Grease a baking dish and place a layer of the sliced potatoes. Pour a portion of the cheese sauce over to evenly coat the potatoes. Repeat layers until all potatoes and sauce are used, finishing with a generous layer of sauce and cheese on top for a golden crust.
Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Remove the foil and bake an additional 15-20 minutes, until the potatoes are tender and the top is bubbly and golden brown.
Rest and Serve: Let the scalloped potatoes sit for 10 minutes before slicing to allow the layers to set for easier serving. Garnish with fresh herbs or toppings as desired.

Notes

Use a mandoline or sharp knife to slice potatoes evenly for consistent cooking.
Soaking sliced potatoes in cold water before cooking removes excess starch and prevents sticking.
Yukon Gold potatoes create a creamier texture, while Russets yield fluffier layers.
Do not skip cooking the flour and butter roux properly for a thick, velvety sauce.
Allow the dish to rest before serving for cleaner slices and better texture.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
You can freeze the uncooked casserole in a tightly sealed container for up to 2 months. Thaw overnight before baking.
Reheat leftovers in the oven at 350°F for about 20 minutes to maintain creaminess and crust.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 430mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 10g
Cholesterol: 55mg

Keywords: scalloped potatoes, cheesy potatoes, creamy potato casserole, comfort food, baked potatoes side dish