Delicious Scalloped Potatoes Recipe | Creamy Classic Side Dish
Delicious Scalloped Potatoes are a classic comfort dish made with thinly sliced potatoes layered in a rich, creamy sauce and baked until tender and golden. Perfect as a side dish for holidays, gatherings, or weeknight dinners, this recipe delivers a velvety texture and deep, comforting flavor. Easy to prepare and always a crowd favorite, it pairs beautifully with a variety of main dishes.
Equipment
- Mandoline slicer or sharp knife
- Saucepan
- Whisk
- Baking dish (9x13 recommended)
- Aluminum foil
Ingredients
- 3 lbs russet or Yukon gold potatoes, peeled and thinly sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (whole or low-fat)
- 1 cup shredded cheese (optional, for au gratin style)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Prep Potatoes: Peel and slice potatoes evenly (about ⅛-inch thick).
- Make Sauce: Melt butter in a saucepan. Whisk in flour to form a roux. Gradually add milk, whisking until smooth. Season with salt, pepper, and garlic powder.
- Layer Potatoes: Grease baking dish. Arrange a layer of potatoes, spoon sauce over, and repeat until all potatoes and sauce are used.
- Add Cheese (Optional): Sprinkle shredded cheese between layers or on top for extra richness.
- Bake Covered: Cover dish with foil and bake at 375°F (190°C) for 30 minutes.
- Bake Uncovered: Remove foil and bake an additional 25–30 minutes until golden and bubbling.
- Rest & Serve: Let dish rest for 10 minutes before serving. Garnish with fresh herbs.
Notes
- Slice potatoes evenly for consistent cooking.
- Cover with foil during the first half of baking to keep potatoes tender.
- Use Yukon gold potatoes for a creamier texture.
- Add cheese for au gratin-style richness.
- Avoid freezing, as the sauce may separate.