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.
