Golden, creamy, and lusciously cheesy—Scalloped Potatoes are the ultimate comfort food side dish that never goes out of style. These tender slices of potato layered in a velvety, garlic-infused sauce are pure heaven in every bite. Whether it’s a holiday spread or a cozy Sunday dinner, this recipe is guaranteed to steal the show.

Why You’ll Love This Dish

It’s rich, satisfying, and beautifully simple. With just a handful of ingredients, you’ll have an elegant dish that pairs perfectly with everything from roast chicken to baked ham.

Chef’s Pro Tips for Perfect Results

• Slice potatoes evenly and thinly—aim for about ⅛ inch
• Use starchy potatoes like Russets or Yukon Golds for that creamy texture
• Grate your own cheese for the smoothest melt
• Don’t rush the bake—slow and steady gives you that perfect tender bite

Ingredients

• 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups whole milk (or half-and-half for extra richness)
• ½ cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ tsp salt
• ¼ tsp black pepper
• ⅛ tsp ground nutmeg (optional, but adds depth)
• Fresh thyme or parsley, for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make the sauce: In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in flour and cook for 1 minute.
3. Add liquids: Slowly whisk in milk and cream. Cook, whisking constantly, until thickened—about 3–5 minutes.
4. Add cheese: Stir in 1 cup of cheddar, salt, pepper, and nutmeg (if using). Remove from heat once melted and smooth.
5. Layer potatoes: Arrange half the sliced potatoes in the dish. Pour half the sauce over. Repeat with remaining potatoes and sauce.
6. Top it off: Sprinkle remaining ½ cup cheddar on top.
7. Bake uncovered for 50–60 minutes, until bubbly and golden, and potatoes are fork-tender.
8. Rest for 10 minutes before serving. Garnish with fresh herbs if desired.

Texture & Flavor Secrets

• The garlic and nutmeg deepen the savory profile
• The roux base ensures a creamy, never-grainy sauce
• Sharp cheddar gives richness and edge, while the cream makes it indulgent

How to Serve This Dish

• As a show-stopping side to roasted meats or holiday mains
• With a crisp green salad for a lighter contrast
• Pair with sautéed greens or roasted veggies for a full plate

Creative Leftover Transformations

• Reheat and top with a fried egg for a decadent breakfast
• Layer into a sandwich or wrap for a cheesy veggie bite
• Dice and mix into soup for a creamy potato chowder base
• Chop and use as a filling in savory hand pies

Additional Tips

• A mandoline slicer saves time and gives consistent slices
• Add caramelized onions or cooked bacon between layers for variation
• Swap cheddar for Gruyère or Swiss for a fancier version
• Let the casserole cool slightly so the sauce sets up nicely

Make It a Showstopper (Presentation Ideas)

• Arrange potato slices in neat rows or a swirl for a visual wow
• Top with a sprinkle of paprika or toasted breadcrumbs before baking
• Serve in individual ramekins for an elegant dinner party feel
• Garnish with microgreens or a swirl of cream for plating finesse

FAQ’s

1. Can I make scalloped potatoes ahead of time?
   Yes—assemble and refrigerate up to 1 day in advance. Bake when ready.
2. What’s the difference between scalloped potatoes and au gratin?
   Scalloped uses a cream-based sauce; au gratin adds a breadcrumb or extra cheese topping.
3. Can I freeze scalloped potatoes?
   Yes, after baking. Cool completely, wrap tightly, and freeze. Reheat thoroughly before serving.
4. Can I use non-dairy milk?
   Yes, but choose unsweetened varieties and know the sauce may be slightly thinner.
5. Can I add vegetables?
   Definitely—try spinach, thin-sliced carrots, or leeks layered in with the potatoes.
6. How do I avoid a watery sauce?
   Use starchy potatoes, thicken the sauce properly, and bake uncovered.
7. Can I make this without flour?
   Yes—use cornstarch or arrowroot powder as a gluten-free thickener.
8. What cheese melts best in this recipe?
   Cheddar is classic, but Gruyère, Fontina, or a sharp white cheese melt beautifully.
9. Why are my potatoes not soft?
   Sliced too thick or underbaked—make sure they’re evenly cut and test with a fork.
10. Can I make this in a slow cooker?
    Yes! Cook on low for 4–5 hours, but the top won’t be as crispy.

Conclusion

With their rich, creamy layers and melt-in-your-mouth texture, these Scalloped Potatoes are an irresistible addition to any meal. Comforting, crowd-pleasing, and endlessly versatile—you’ll want to make them again and again.

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