If you’re craving the ultimate comfort food side that feels like a warm, cozy hug, then this Classic Scalloped Potatoes Recipe is exactly what you need. This dish features layers of tender, thinly sliced potatoes baked in a luxuriously creamy béchamel sauce, perfectly seasoned and topped with a beautiful golden crust. Each bite melts in your mouth while delivering that nostalgic, homemade goodness that turns any meal into a celebration. Whether it’s a family dinner or a holiday feast, these scalloped potatoes never fail to impress and satisfy.
Ingredients You’ll Need
These ingredients might look simple, but each one plays an important role in creating that perfect harmony of flavors and textures. From the creamy sauce to the crispy, buttery topping, every element adds its own magic to the Classic Scalloped Potatoes Recipe.
- 4 large russet or Yukon Gold potatoes: Choose firm potatoes and slice them thin for even cooking and creaminess.
- 1 tablespoon unsalted butter (for greasing the dish): This helps prevent sticking and promotes a crisp, golden edge.
- 1 teaspoon salt: Essential for bringing out the potatoes’ natural flavor.
- 1/2 teaspoon black pepper: Adds a subtle kick to balance the creamy sauce.
- 1/2 teaspoon paprika (optional): A lovely touch for added color and gentle smoky warmth.
- 3 tablespoons unsalted butter (for béchamel sauce): The base for a silky, rich sauce.
- 3 tablespoons all-purpose flour: Works with butter to thicken the béchamel into creamy perfection.
- 2 cups whole milk, warmed: Provides smoothness and depth to the sauce.
- 1 cup heavy cream: Enhances richness and gives the sauce that luscious mouthfeel.
- 1/2 teaspoon salt (for béchamel sauce): Balances the creaminess and rounds out flavors.
- 1/4 teaspoon ground nutmeg: A secret ingredient that adds subtle warmth and complexity.
- 1/2 teaspoon garlic powder: Adds savory depth without overpowering the potatoes.
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan; optional): Melts into the sauce for an irresistible cheesy finish.
How to Make Classic Scalloped Potatoes Recipe
Step 1: Prepare the Potatoes
Start by washing and peeling the potatoes. For the best texture, slice them into uniform 1/8-inch thick rounds using a mandoline slicer or a sharp knife. This ensures even cooking and a delicate tenderness. To keep the slices from browning, soak them briefly in cold water and then pat dry thoroughly before moving on.
Step 2: Get Your Baking Dish Ready
Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. This simple step adds buttery flavor and prevents the potatoes from sticking, helping those edges crisp up into golden perfection.
Step 3: Make the Béchamel Sauce
In a medium saucepan over medium heat, melt the butter for the sauce. Whisk in the flour to create a roux and cook for about a minute to get rid of any raw flour taste. Then, slowly add warmed milk and heavy cream, whisking constantly so the sauce becomes smooth and lump-free. Sprinkle in salt, nutmeg, and garlic powder, stirring until the sauce thickens nicely — usually 3 to 5 minutes. For an extra touch of richness, stir in your choice of cheese until melted and velvety.
Step 4: Layer the Potatoes and Sauce
Arrange one-third of your potato slices evenly in the buttered dish. Season lightly with salt, pepper, and paprika to taste. Pour about one-third of the béchamel sauce over the potatoes, spreading it evenly to cover the layer. Repeat this process twice more, making sure the final layer is well coated with sauce. For a spectacular golden finish, brush or drizzle melted butter over the very top before baking.
Step 5: Bake to Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This traps moisture so the potatoes cook through tenderly. Then, remove the foil and continue baking for an additional 20 to 25 minutes until the top is gorgeously golden-brown and bubbly. To check if the potatoes are done, poke a fork into the center — it should glide through easily like butter.
Step 6: Rest and Serve
Once out of the oven, give your scalloped potatoes about 10 minutes to rest. This helps the sauce thicken up nicely and makes serving a breeze. If you want to brighten things up, sprinkle chopped fresh herbs like parsley or chives on top for a fresh pop of color and flavor.
How to Serve Classic Scalloped Potatoes Recipe
Garnishes
A sprinkle of fresh parsley or chives not only adds a burst of green but also lifts the richness of this creamy dish. For a little extra sparkle, freshly cracked black pepper on top can complement the flavors beautifully.
Side Dishes
Classic scalloped potatoes pair wonderfully with roasted or grilled meats such as chicken, beef, or ham. A crisp green salad or lightly steamed veggies add a fresh contrast, rounding out the meal without competing with the creamy potatoes.
Creative Ways to Present
For a special occasion, try serving scalloped potatoes in individual ramekins for elegant personal servings, or sprinkle the top with crispy fried onions or breadcrumbs for an irresistible crunchy topping. You can also mix in cooked bacon or caramelized onions between layers for a flavorful twist on the Classic Scalloped Potatoes Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover scalloped potatoes taste just as delightful the next day. Store them in an airtight container in the refrigerator for up to 3 days. When reheated, the flavors meld even more, making it an easy, comforting meal anytime.
Freezing
You can freeze this dish, but take care to cool it completely before wrapping tightly in plastic wrap and foil to prevent freezer burn. For best quality, use within 2 months. To reheat, bake uncovered from frozen, adding extra time until the center is hot and bubbly.
Reheating
The best way to reheat scalloped potatoes is in the oven at 350°F (175°C) until warmed through, about 20-30 minutes. This method keeps the top crispy and the sauce creamy, unlike the microwave, which can make it soggy.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! Russet and Yukon Gold are preferred for their texture and flavor, but you can experiment with red or fingerling potatoes. Just be sure to slice them thinly and evenly to cook properly.
Is it necessary to use heavy cream in the sauce?
Heavy cream adds richness and smoothness, but you can substitute it with whole milk or half-and-half for a lighter version, though the sauce might be a bit less decadent.
Can I prepare this dish ahead of time before baking?
Yes, assembling the dish a few hours ahead and keeping it refrigerated works great. Just cover it tightly and bake it when you’re ready, adding some extra time if it’s coming straight from the fridge.
What cheese works best in Classic Scalloped Potatoes Recipe?
Cheddar provides sharpness, Gruyère offers nutty and creamy notes, and Parmesan adds a savory touch. Feel free to mix cheeses to suit your taste buds!
How do I know when the potatoes are done baking?
Perfectly baked scalloped potatoes are tender all the way through, which you can check by piercing with a fork or knife — it should slide in easily with no resistance.
Final Thoughts
This Classic Scalloped Potatoes Recipe is a timeless crowd-pleaser that’s rich in flavor yet surprisingly straightforward to make. Whether it’s a weeknight comfort or a holiday side, its creamy layers and golden crust always hit the spot. I wholeheartedly encourage you to give this recipe a try—you’ll soon find why it’s a beloved staple on tables everywhere, bringing warmth and joy with every bite.
Print
Classic Scalloped Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Classic Scalloped Potatoes is a creamy, cheesy baked casserole featuring thinly sliced russet or Yukon Gold potatoes layered with a rich béchamel sauce. This comfort food favorite boasts a golden-brown, bubbly top and tender interior, perfect as a hearty side dish for any meal.
Ingredients
Potatoes and Seasoning
- 4 large russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color and flavor)
For the Baking Dish
- 1 tablespoon unsalted butter (for greasing the dish)
- Additional melted butter for topping (optional)
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan — optional for a richer flavor)
Instructions
- Prepare Potatoes: Wash and peel the potatoes. Slice them into uniform 1/8-inch thick rounds using a mandoline slicer or sharp knife. Place the slices in a bowl of cold water to prevent browning and pat them dry thoroughly before layering.
- Preheat Oven and Grease Dish: Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking and help develop a slight crispiness on the edges.
- Make Béchamel Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for about 1 minute to form a roux. Slowly add the warmed milk and heavy cream, whisking constantly to avoid lumps. Add salt, nutmeg, and garlic powder, stirring until the sauce thickens, approximately 3 to 5 minutes. If using cheese, stir it in until melted and smooth.
- Layer Potatoes and Sauce: Arrange one-third of the potato slices evenly in the prepared baking dish. Sprinkle with salt, black pepper, and paprika. Pour a portion of the béchamel sauce over the potato layer and spread evenly. Repeat layering two more times with potatoes and sauce, making sure the final layer is fully covered with sauce. Optionally, brush melted butter over the top for a golden-brown finish.
- Bake: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 20 to 25 minutes, until the top is golden brown and bubbly. Test doneness by inserting a fork or knife; it should glide through the potatoes easily.
- Rest and Serve: Allow the scalloped potatoes to rest for 10 minutes before serving so the sauce sets and flavors meld. Garnish with fresh herbs like parsley or chives if desired.
Notes
- Use a mandoline slicer for even potato slices to ensure uniform cooking.
- Warming the milk and cream before adding to the roux helps prevent lumps in the sauce.
- For extra richness, feel free to add your favorite sharp cheese.
- Resting the dish after baking allows the sauce to thicken and improves slicing.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
