Scalloped potatoes are a beloved side dish, especially during holidays. This recipe delivers tender, layered potatoes in a rich, creamy sauce, topped with melted cheddar cheese. It’s a simple yet satisfying addition to any meal, whether it’s Thanksgiving dinner or a cozy weeknight supper.
Why Scalloped Potatoes Matter
This dish isn’t just about flavor; it’s about tradition. Many families have their own cherished scalloped potato recipes passed down through generations. Variations exist—some with cheese (often called au gratin ), some without—but the core appeal remains the same: warm, comforting, and crowd-pleasing. This recipe bridges those traditions, offering a familiar taste with a touch of modern simplicity.
Ingredients for Success
To make these scalloped potatoes, you’ll need:
- Potatoes: Yukon Gold are preferred for their buttery flavor and creamy texture. Russets work, but the result isn’t quite as smooth.
- Dairy & Broth: A blend of whole milk and vegetable broth creates a sauce that is rich without being heavy. Using only milk can make the dish too dense.
- Aromatics: Garlic, onion, and fresh thyme add savory depth, elevating the simple potato base.
- Cheddar Cheese: Sharp cheddar provides a tangy counterpoint to the creamy sauce.
- Basic Seasoning: Salt and pepper are crucial for enhancing all other flavors.
The Cooking Process: Step-by-Step
- Slice Thin: The key to tender potatoes is even, 1/8-inch slices. A mandoline can help, but a sharp knife works just fine.
- Make the Sauce: Start with a roux (melted butter and flour) to thicken the sauce. Slowly whisk in milk and broth to prevent lumps.
- Season & Simmer: Add garlic, thyme, salt, and pepper. Cook until the sauce lightly coats the back of a spoon, about 2-3 minutes.
- Layer & Bake: Arrange half the potatoes and onions in a greased baking dish. Pour over half the sauce and sprinkle with cheese. Repeat layers.
- Cover & Cook: Bake covered with foil for 30 minutes at 400°F. Uncover and bake another 35-40 minutes, until potatoes are tender and the cheese is golden brown.
- Rest & Serve: Let the casserole stand for 20 minutes before slicing and serving. This allows the sauce to set slightly, making for cleaner cuts.
Make-Ahead & Storage Tips
This dish is even better the next day! Fully baked scalloped potatoes can be refrigerated for up to two days. Reheat covered at 350°F until warmed through. Leftovers keep well for up to four days in an airtight container.
Scalloped potatoes are a testament to simple pleasures. The combination of creamy sauce, tender potatoes, and melted cheese is a classic for a reason. Whether you call them scalloped or au gratin, they’re guaranteed to be a hit at any table.
