Scalloped potatoes are creamy, cheesy, and oh-so-comforting! Layers of thinly sliced potatoes baked in a rich sauce make them a perfect side dish for any meal.
When I make these, I can never resist sneaking a few bites before serving. They’re creamy, cheesy, and so delicious that they disappear quickly! 🥔❤️
Key Ingredients & Substitutions
Russet Potatoes: These are the best for creamy scalloped potatoes because they hold their shape and have a starchy texture. If you want, you can substitute with Yukon gold potatoes for a buttery flavor, but they can be a bit creamier and less firm.
Heavy Cream: This adds richness to the dish. If you prefer a lighter version, you can use half-and-half or even evaporated milk, but the texture will be less creamy. Dairy-free alternatives like coconut milk can work too, though it will give a different flavor.
Cheddar Cheese: Sharp white cheddar gives great flavor. You can mix it up by using Gruyère or a blend of your favorite cheeses. Just keep in mind that this will change the overall taste of the dish.
Nutmeg: While optional, I love adding a pinch for warmth and depth. If you’re not a fan, you can skip it or add a bit of paprika instead for a slightly different kick.
How Do I Make Sure My Sauce Doesn’t Clump?
If you’re worried about lumps in your sauce, here’s what to remember when making it:
- Make sure to whisk the flour into the melted butter thoroughly to form a smooth roux. It should look like a paste.
- Add the milk and cream gradually while continuing to whisk. This helps to keep everything smooth.
- Don’t rush the cooking process. Give the sauce time to thicken to the right consistency, stirring constantly.
If you follow these steps, you should end up with a velvety sauce perfect for your scalloped potatoes!
How to Make Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 3 pounds russet potatoes, peeled and thinly sliced
For the Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
For Topping:
- 1 1/2 cups sharp white cheddar cheese, grated
- Fresh thyme leaves, for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and around 1 hour and 10 minutes to bake. An additional 10 minutes of resting time is recommended before serving. So, in total, you’ll need about 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). While it’s heating, generously grease a large baking dish with butter to prevent sticking.
2. Make the Sauce:
In a medium saucepan over medium heat, melt the butter. Once it’s melted, add the minced garlic and sauté it for about 1 minute until it smells wonderful. Then, whisk in the flour to make a roux. Stir constantly for about 2 minutes until the mixture is slightly golden and smooth.
3. Combine the Liquid Ingredients:
Gradually pour in the milk and cream while whisking continuously to avoid lumps. Keep cooking and stirring until the sauce thickens up a bit—it should take around 5-7 minutes. After it’s thickened, add in the salt, pepper, and optional nutmeg. Remove the saucepan from heat and stir in half of the grated cheddar cheese until it melts and becomes smooth.
4. Layer the Potatoes:
Now it’s time to assemble! Start by taking half of the sliced potatoes and arrange them in overlapping rows in your greased baking dish. Pour half of the creamy sauce over the potatoes, spreading it evenly. Next, layer the rest of the potatoes on top and finish with the remaining sauce. Sprinkle the rest of the cheddar cheese over everything to make it cheesy goodness!
5. Bake the Dish:
Cover the baking dish tightly with foil to keep the moisture in and bake it in the preheated oven for 45 minutes. After that, carefully remove the foil and bake for another 25-30 minutes, or until the potatoes are tender and the cheese on top is golden and bubbly.
6. Let It Rest:
Once it’s out of the oven, let your scalloped potatoes sit for about 10 minutes before serving. This allows the sauce to set a bit, making it easier to serve. Before you dig in, garnish with fresh thyme leaves for a lovely touch!
Enjoy your creamy, cheesy scalloped potatoes! They’re perfect as a side dish for any meal and are sure to impress your family and friends!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for a creamy texture, you can also use Yukon gold potatoes for a slightly sweeter flavor. Just keep in mind that they may become creamier when baked.
How Do I Store Leftover Scalloped Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or microwave them in short intervals, stirring occasionally.
Can I Make Scalloped Potatoes Ahead of Time?
Yes, you can assemble the dish a day ahead and keep it covered in the fridge. Just add a little extra cooking time if baking from cold. This can really enhance the flavors!
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half or whole milk can be used, though your dish may be less rich and creamy. For a dairy-free alternative, consider using coconut milk, but keep in mind it will alter the flavor slightly.
