Delicious baked scalloped potatoes layered with cheese and cream.

Scalloped Potatoes

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A warm, creamy scalloped potato dish that is simple to make and full of cheese.

introduction

Scalloped potatoes are thinly sliced potatoes baked in a rich, cheesy sauce. This dish is creamy, warm, and fills the kitchen with good smells. It works well for weeknights, family dinners, or holidays. The recipe below is easy and uses common ingredients.

why make this recipe

This recipe is simple and comforting. It uses basic ingredients you may already have. The sauce is creamy without being heavy. It makes a good side for meat, poultry, or a green salad. You can make it ahead and warm it later.

how to make Scalloped Potatoes

  1. Preheat the oven and prepare your potatoes and onions.
  2. Make a simple cheese sauce by cooking butter, onions, and flour, then whisking in milk until smooth.
  3. Season the sauce with garlic powder, salt, and pepper. Cook until it thickens.
  4. Layer half the potatoes in a greased baking dish, pour half the sauce over, and add Cheddar.
  5. Add the remaining potatoes and sauce. Top with Gruyere and Parmesan.
  6. Cover with foil and bake, then remove foil and bake until the top is golden and bubbly.
  7. Let rest a few minutes and sprinkle with parsley before serving.

Ingredients :

  • Yukon gold potatoes
  • White or yellow onion
  • Butter
  • All purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
  • Unsweetened almond milk (regular, skim or whole milk will also work)
  • Cheddar cheese
  • Garlic powder
  • Salt
  • Freshly ground black pepper
  • Gruyere cheese
  • Parmesan cheese
  • Parsley

Directions :

  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the Yukon gold potatoes thinly.
  3. In a large skillet, melt the butter over medium heat and add diced onions, cooking until translucent.
  4. Stir in the flour and cook for 1-2 minutes.
  5. Gradually add the almond milk, whisking until smooth.
  6. Season with garlic powder, salt, and black pepper. Cook until the mixture thickens.
  7. In a greased baking dish, layer half of the sliced potatoes, pour half of the cheese sauce over, then sprinkle with Cheddar.
  8. Repeat layers with remaining potatoes, sauce, and top with Gruyere and Parmesan cheese.
  9. Cover with foil and bake for 30 minutes, then remove foil and bake for another 30 minutes or until golden and bubbly.
  10. Garnish with chopped parsley before serving.

how to serve Scalloped Potatoes

Serve warm. Cut into squares or scoop with a large spoon. Try it with roast chicken, pork, beef, or a simple salad. A green vegetable like steamed broccoli or green beans goes well with it.

how to store Scalloped Potatoes

Cool to room temperature. Cover tightly and store in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until hot, about 20–30 minutes. You can also freeze for up to 2 months in a freezer-safe dish; thaw in the fridge before reheating.

tips to make Scalloped Potatoes

  • Slice potatoes evenly so they cook at the same rate. A mandoline helps.
  • Do not soak the slices; they hold better for this dish.
  • If the top browns too fast, cover with foil until the end of baking.
  • Use room-temperature milk to help the sauce come together smoothly.
  • Let the dish rest 5–10 minutes before serving so it sets and is easier to cut.

variation (if any)

  • Add cooked ham or bacon between layers for a meat version.
  • Mix in sliced mushrooms or spinach for extra vegetables.
  • Use different cheeses like mozzarella, Swiss, or fontina for new flavors.
  • Add a pinch of nutmeg or smoked paprika for a subtle spice.

FAQs

Q: Can I use russet potatoes instead of Yukon gold?
A: Yes. Russets work, but they are starchier and may break down a bit more. Slice thin and watch cooking time.

Q: Can I make this ahead of time?
A: Yes. Assemble, cover, and refrigerate. Bake when ready. You may need to add a few extra minutes if baking cold from the fridge.

Q: Can I use regular milk instead of almond milk?
A: Yes. Whole, 2%, or skim milk all work. Heavy cream will make it richer.

Q: How do I make it gluten-free?
A: Use a 1:1 gluten-free flour blend in place of all purpose flour.

Q: Can I skip the Gruyere or Parmesan?
A: You can. The dish will still be tasty with just Cheddar or other cheeses you like.

Conclusion

For more ideas and variations on creamy potato bakes, see PERFECT Au Gratin Potatoes – The Daring Gourmet. If you want another classic take, check Creamy au Gratin Potatoes Recipe. For a family-style cheesy version, look at Dad’s Creamy & Cheesy Au Gratin Potatoes | Ambitious Kitchen.

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