Scalloped Potatoes Recipe

Ben Carraoli

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.

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Prep Time 20

Cook Time 1

Servings: 8

Ingredients Method Notes

Ingredients

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.

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.