Scalloped Potatoes

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Golden, creamy, and irresistibly rich, Scalloped Potatoes are the epitome of classic comfort food. Each bite delivers melt-in-your-mouth layers of thinly sliced potatoes, smothered in a silky cream sauce, and baked to golden perfection. The top boasts a lightly crisp crust with hints of browned cheese, while the inside remains luxuriously soft and infused with delicate flavors of garlic and onion. It’s a side dish that often steals the spotlight at any table.

Whether you’re serving it at a festive holiday gathering, a cozy Sunday dinner, or as an indulgent addition to a weekday meal, Scalloped Potatoes bring warmth and joy to every plate. Their simple elegance and satisfying texture make them a favorite among all age groups. One bite, and you’ll understand why this humble dish continues to hold its place in both traditional and modern kitchens alike.

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Why You’ll Love This Scalloped Potatoes Recipe

• Hearty & Comforting: Layers of creamy, cheesy potatoes make it the ultimate comfort dish.
• Simple Ingredients, Big Flavor: With just a few pantry staples, you get a luxurious and flavorful result.
• Perfect for Any Occasion: Great as a holiday side dish or an everyday indulgence.
• Customizable: Easy to adapt with herbs, different cheeses, or added proteins.
• Crowd-Pleaser: Loved by kids and adults alike – always one of the first dishes to disappear.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Before diving into your Scalloped Potatoes, organizing your workspace and gathering the right tools will make the process smooth and enjoyable.

• Mandoline or Sharp Knife: Precision is key in scalloped potatoes. A mandoline ensures evenly thin slices (about 1/8 inch thick), which cook uniformly and result in that signature tender texture. A sharp chef’s knife is a good alternative if a mandoline isn’t available.
• Large Skillet or Saucepan: You’ll use this to prepare the cream sauce. A heavy-bottomed pan helps prevent scorching and allows the sauce to thicken evenly.
• Whisk: Crucial for blending the cream sauce smoothly and avoiding lumps when mixing flour and milk.
• 9×13-inch Baking Dish: This is the ideal size for layering the potatoes and sauce evenly for consistent cooking.
• Aluminum Foil: Helps cover the dish during the first part of baking to ensure the potatoes soften without over-browning.
• Oven Mitts and Cooling Rack: Safety first – oven mitts for removing the hot dish and a cooling rack to allow the casserole to set slightly before serving.

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Preparation Tips

• Soak Sliced Potatoes (Optional): Soaking in cold water for 15–20 minutes removes excess starch, which helps prevent the sauce from becoming overly thick or gummy. Just be sure to dry the slices thoroughly.
• Warm Your Milk or Cream: Slightly warming the milk before adding it to the roux (flour-butter mixture) helps the sauce come together more easily and smoothly.
• Taste the Sauce: Don’t forget to season your sauce with salt, pepper, and a touch of nutmeg if desired before pouring it over the potatoes.
• Cheese Tip: While traditional scalloped potatoes don’t require cheese, adding a sharp cheddar or gruyère between layers elevates the flavor. Just grate it fresh for best results.
• Layer Thoughtfully: Overlap potato slices slightly and pour a little sauce between each layer to ensure even coverage and baking.

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Ingredients for This Scalloped Potatoes Recipe

• 2 ½ pounds russet or Yukon gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg (optional, for a subtle depth of flavor)
• 1 ½ cups shredded sharp cheddar cheese (optional but highly recommended)
• Fresh chopped chives or parsley, for garnish

These ingredients create a rich, savory base with creamy layers and perfectly tender potatoes. Choosing high-starch potatoes like russet or Yukon gold ensures a soft, cohesive texture, while the milk and cream bring luxurious smoothness to the dish. Cheese adds a gooey layer of indulgence, and fresh herbs give a final burst of color and brightness.

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Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray and set it aside. This ensures nothing sticks and helps create those crispy edges.

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Step 2: Make the Cream Sauce

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onions and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste.

Gradually whisk in the warm milk and cream. Continue stirring until the mixture is smooth and begins to thicken (about 3–5 minutes). Season with salt, pepper, and nutmeg.

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Step 3: Slice and Layer the Potatoes

Using a mandoline or sharp knife, slice the potatoes into even, thin rounds. Arrange a layer of potato slices in the bottom of the baking dish, slightly overlapping.

Pour a portion of the cream sauce over the layer. If using cheese, sprinkle a bit between layers. Repeat with the remaining potatoes and sauce until everything is used, finishing with a layer of sauce (and cheese if using) on top.

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Step 4: Bake to Perfection

Cover the dish with foil and bake for 40 minutes. Then, uncover and bake an additional 25–30 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.

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Step 5: Rest and Serve

Remove from the oven and let the scalloped potatoes rest for 10–15 minutes before serving. This helps the layers set and makes slicing easier. Garnish with chopped chives or parsley for a fresh finish.

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Notes

• Potato Choice: Russet potatoes provide a softer, melt-in-your-mouth texture, while Yukon Golds hold their shape better and offer a buttery flavor.
• Cheese Addition: While not traditional, adding cheese between layers (especially cheddar or Gruyère) brings richness and added depth to the dish.
• Make Ahead: You can assemble the dish a day ahead, cover it, and refrigerate. Just bring it to room temperature before baking or add 10–15 minutes to the baking time.
• Flavor Boosters: A pinch of fresh thyme or rosemary, or a small splash of white wine in the cream sauce, can elevate the overall taste.
• For a Crisper Top: Broil the dish for the final 2–3 minutes to get a deeper golden crust — just keep an eye on it!

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Watch Out for These Mistakes While Cooking

• Slicing Potatoes Too Thick: Thick slices take longer to cook and may remain firm while the top overbrowns. Stick to 1/8-inch slices for best results.
• Skipping the Roux Step: Pouring raw cream over potatoes can lead to a watery or curdled texture. The roux creates a stable, creamy sauce that binds beautifully.
• Undercooking: If the potatoes aren’t tender when pierced, they need more time. Cover with foil if the top browns too quickly.
• Not Seasoning Enough: Potatoes need a generous hand with seasoning. Taste the sauce before layering to ensure it’s well-flavored.
• Overloading with Cheese: Too much cheese can mask the subtle creaminess of scalloped potatoes. Use just enough for added richness without overwhelming the dish.

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What to Serve With Scalloped Potatoes?

Scalloped Potatoes are incredibly versatile and pair beautifully with a wide range of mains and sides. Whether you’re going for something light or hearty, here are excellent pairings to complete your meal:

8 Recommendations

1. Glazed Ham – A classic partner, the salty-sweet richness of ham is perfect with creamy potatoes.
2. Roast Chicken – Crisp-skinned, herb-roasted chicken adds contrast and protein to balance the dish.
3. Grilled Steak – The bold flavors of a juicy steak play well with the subtle, velvety texture of scalloped potatoes.
4. Green Beans Almondine – Light and crunchy, green beans offer a fresh counterpoint to the richness.
5. Caesar Salad – The crisp romaine and tangy dressing cut through the creaminess with refreshing sharpness.
6. Balsamic Roasted Brussels Sprouts – A slightly bitter, caramelized veggie side that complements the creamy potatoes.
7. Garlic Butter Shrimp – Seafood might be unexpected, but buttery shrimp over scalloped potatoes is decadent and delicious.
8. Carrot & Parsnip Mash – For a cozy, double-veggie side, serve a lightly sweet root vegetable mash alongside.

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Storage Instructions

Scalloped Potatoes store well, making them ideal for meal prep or enjoying leftovers.

• Refrigerate: Allow the dish to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• Freeze: For longer storage, you can freeze scalloped potatoes. Wrap the entire cooled dish (or individual portions) tightly with foil and plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat in the oven at 350°F (175°C), covered with foil, for about 20–25 minutes, or until warmed through. For a crispier top, uncover during the last 5 minutes.

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Estimated Nutrition

(Per serving, based on 8 servings)

• Calories: 340
• Total Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0.3g
• Cholesterol: 60mg
• Sodium: 420mg
• Total Carbohydrates: 29g
• Fiber: 3g
• Sugars: 4g
• Protein: 8g
• Serving Size: About 1 cup

These numbers are estimates and can vary based on the specific ingredients and cheese used.

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Frequently Asked Questions

1. Can I use a different type of potato?

Yes! While russet and Yukon gold are preferred, red potatoes can also work. Just note they hold their shape more and may be slightly less creamy.

2. Do I have to peel the potatoes?

Peeling is optional. Keeping the skin adds texture and nutrients, especially with Yukon golds. Just wash thoroughly if you leave the skin on.

3. Can I make scalloped potatoes without cheese?

Absolutely. Classic scalloped potatoes are traditionally cheese-free. The creamy sauce provides plenty of flavor and richness on its own.

4. What if I don’t have heavy cream?

You can use all milk, or a mixture of milk and half-and-half. The result will be slightly lighter, but still delicious.

5. How do I prevent the sauce from curdling?

Use warm milk, stir constantly while cooking the sauce, and avoid sudden temperature changes. Don’t bake at temperatures too high.

6. Can I make this dish vegetarian or gluten-free?

Yes. Use a gluten-free flour blend for the roux and ensure any cheese or stock used is vegetarian. Most other ingredients are naturally suitable.

7. How long should I bake scalloped potatoes?

Typically, 65–75 minutes total—40 minutes covered, then 25–35 minutes uncovered until golden and bubbly.

8. Can I prep this in advance?

Definitely. You can slice the potatoes and make the sauce ahead. Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

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Conclusion

Scalloped Potatoes are the kind of dish that turns a simple meal into a celebration. With their layers of soft, buttery potatoes and creamy sauce, they hit that perfect spot between rustic charm and indulgent comfort. Whether you’re hosting a holiday feast or just want a satisfying side for your roast chicken, this classic recipe will never let you down. With thoughtful preparation and a few personal touches, your scalloped potatoes will not just complement the meal — they’ll be remembered long after the last bite.

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