Scalloped Potatoes Recipe | Creamy Classic Side Dish
I just made this scalloped potatoes recipe, and I can’t stop thinking about how creamy and cheesy it turned out. The layers of tender potatoes soaked in rich, velvety sauce are absolutely irresistible. Every bite felt like a comforting hug, perfect for family dinners or holiday feasts.
I love how simple ingredients can come together to create something so decadent. If you’re ready to impress your loved ones, this recipe is my go-to every time — or you can also enjoy Skillet Creamy Chicken and Parmesan Gnocchi Recipe for another cozy comfort meal.
Ingredients
Here’s what you’ll need to make the creamiest, most flavorful scalloped potatoes:
- Potatoes – Yukon Gold or Russet potatoes work best; Yukon Golds hold their shape well and don’t need peeling.
- Butter – For a rich, flavorful base in your cream sauce.
- All-purpose flour – Helps thicken the sauce into that silky texture everyone loves.
- Milk – Use whole milk for creaminess; swap for heavy cream if you want extra richness.
- Salt – Enhances the natural flavors of the potatoes.
- Black pepper – Adds a subtle kick to balance the creaminess.
- Cheddar cheese – Freshly shredded sharp cheddar gives the dish a bold, cheesy flavor.
- Paprika – Mainly for a touch of color and mild flavor.
Note: This recipe serves 6–8 people.
Variations
You can tweak this recipe to suit dietary needs or add unique flavors:
- Dairy-free – Use plant-based milk and vegan butter.
- Cheese alternatives – Try Gruyère or mozzarella for a different flavor profile.
- Flavor add-ins – Garlic powder, caramelized onions, or fresh herbs like thyme can elevate the dish.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Equipment You Need
- Baking dish – Hold the layered potatoes while baking.
- Mandoline slicer – Ensures uniform, thin potato slices.
- Saucepan – For preparing the creamy cheese sauce.
- Whisk – Helps combine butter, flour, and milk smoothly.
How to Make a Scalloped Potatoes Recipe?
Prepare the Potatoes
Peel (if needed) and slice your potatoes thinly. I love using a mandoline to make sure every slice is even, which helps them cook perfectly.
Make the Cheese Sauce
Melt butter in a saucepan, whisk in flour, then gradually add milk until smooth. Stir in salt, pepper, and half of the shredded cheese for a luscious sauce.
Layer and Bake
Arrange a layer of potato slices in your baking dish, pour over some sauce, then repeat. Sprinkle remaining cheese and paprika on top. Bake at 375°F (190°C) for about 60 minutes until the top is golden and bubbly.
Cool and Serve
Let the dish rest for 5–10 minutes after baking. This helps the sauce thicken slightly and makes slicing easier.
Additional Tips for Making this Recipe Better
From my experience, a few tricks make scalloped potatoes truly shine:
- I always slice the potatoes evenly to ensure uniform cooking.
- I like to use freshly shredded cheese because pre-shredded often has anti-caking agents that affect melt quality.
- I sometimes let the dish rest a few minutes before serving for a creamier texture.
How to Serve Scalloped Potatoes Recipe?
Scalloped potatoes are versatile and elegant. I love serving them straight from the baking dish with a sprinkle of fresh parsley on top. They pair beautifully with roasted meats, grilled vegetables, or a crisp green salad. For another family-favorite side, try the Simple Baked Italian Oregano Meatballs Recipe — it complements this dish perfectly.
Nutritional Information
Here’s an estimate per serving:
- Calories: 350 kcal – a hearty, comforting side.
- Protein: 10g – from cheese and milk.
- Carbohydrates: 45g – mostly from potatoes.
- Fat: 15g – from butter, milk, and cheese.
Make Ahead and Storage
Storing
You can store scalloped potatoes in an airtight container in the fridge for up to 3–4 days.
Freezing
Freeze before baking for up to 2 months. Cover tightly with foil and thaw overnight in the fridge before baking.
Reheating
Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. Microwave works too but may make the sauce a bit thinner.
Why You’ll Love This Recipe?
Here’s why I keep making scalloped potatoes over and over:
- Easy to prepare – Minimal ingredients, simple steps.
- Crowd-pleaser – Perfect for holidays or family dinners.
- Versatile – Can adapt to dairy-free or different cheese varieties.
- Flavorful – Creamy, cheesy, and satisfying in every bite.
- Make-ahead friendly – Prepares well in advance for stress-free entertaining.
Scalloped potatoes are truly a comforting, indulgent side dish that everyone will love. With this easy recipe, I guarantee you’ll be making it again and again!
Scalloped Potatoes Recipe
Ingredients
Method
- Peel (if needed) and slice your potatoes thinly. I love using a mandoline to make sure every slice is even, which helps them cook perfectly.
- Melt butter in a saucepan, whisk in flour, then gradually add milk until smooth. Stir in salt, pepper, and half of the shredded cheese for a luscious sauce.
- Arrange a layer of potato slices in your baking dish, pour over some sauce, then repeat. Sprinkle remaining cheese and paprika on top. Bake at 375°F (190°C) for about 60 minutes until the top is golden and bubbly.
- Let the dish rest for 5–10 minutes after baking. This helps the sauce thicken slightly and makes slicing easier.
Notes
- I always slice the potatoes evenly to ensure uniform cooking.
- I like to use freshly shredded cheese because pre-shredded often has anti-caking agents that affect melt quality.
- I sometimes let the dish rest a few minutes before serving for a creamier texture.