If you’re craving a comforting, melt-in-your-mouth side dish that never fails to impress, this Classic Scalloped Potatoes with Creamy Béchamel and Cheese Recipe is absolutely the one to try. Layers of thinly sliced potatoes swimming in a luscious béchamel sauce, enriched with just the right amount of cheese, create an irresistible harmony of creamy texture and rich flavor. Whether it’s a holiday feast or a cozy weeknight dinner, this dish brings warmth and nostalgia with every bite, elevating humble potatoes into something truly special.
Ingredients You’ll Need
What I love about this recipe is how straightforward yet essential each ingredient is. They come together effortlessly to build a luscious sauce and tender potato layers full of flavor, color, and comforting texture.
- 4 large russet or Yukon Gold potatoes: Choose firm potatoes and slice them thinly for the perfect tender bite.
- 1 tablespoon unsalted butter (for greasing): This helps prevent sticking and gives the edges a slight crispiness.
- 1 teaspoon salt: Balances the flavors of the potatoes and sauce beautifully.
- 1/2 teaspoon black pepper: Adds a gentle peppery kick without overpowering the creaminess.
- 1/2 teaspoon paprika (optional): Adds a subtle smoky tone and lovely color to the dish.
- 3 tablespoons unsalted butter (for béchamel): The base fat to create a silky, smooth sauce.
- 3 tablespoons all-purpose flour: Thickens the béchamel to the perfect consistency.
- 2 cups whole milk, warmed: Warm milk helps the sauce thicken evenly and prevents lumps.
- 1 cup heavy cream: Makes the sauce dreamy and indulgently rich.
- 1/2 teaspoon salt (for béchamel): Brings out the flavors in the creamy sauce.
- 1/4 teaspoon ground nutmeg: Just a pinch adds warmth and depth.
- 1/2 teaspoon garlic powder: Gives a gentle savory note without overpowering the dish.
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan): Optional, but highly recommended for that extra layer of richness and flavor.
How to Make Classic Scalloped Potatoes with Creamy Béchamel and Cheese Recipe
Step 1: Prepare the Potatoes
Start by washing and peeling your potatoes, then slice them uniformly to about 1/8-inch thick. Using a mandoline slicer is a great way to get even slices that cook perfectly. To keep them from browning, soak the slices in cold water and pat dry before layering—this little step ensures your scalloped potatoes look as gorgeous as they taste.
Step 2: Preheat and Butter Your Baking Dish
Set your oven to 375°F (190°C), then generously butter a 9×13-inch baking dish. This not only prevents those delicate potatoes from sticking but also helps develop a slightly crisp, golden edge that makes every bite extra delightful.
Step 3: Make the Creamy Béchamel Sauce
Melt butter over medium heat in a saucepan and whisk in the flour to form a smooth roux—cooking it for about a minute keeps the raw flour taste at bay. Slowly add the warmed milk and heavy cream, whisking constantly so your sauce is perfectly smooth with no lumps. Season with salt, nutmeg, and garlic powder, stirring until it thickens, about 3 to 5 minutes. If you’re using cheese, stir it in now until melted and silky—this cheesy béchamel is the heart of the dish.
Step 4: Layer the Potatoes and Sauce
Begin by laying down one-third of the potato slices evenly in your prepared dish. Season lightly with salt, pepper, and a sprinkle of paprika for color and a touch of smoky flavor. Pour a portion of your béchamel sauce over the potatoes and spread it evenly. Repeat these layers two more times, finishing with sauce on top. For an extra golden finish, brush some melted butter atop the final layer before baking.
Step 5: Bake to Perfection
Cover your scalloped potatoes with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20 to 25 minutes until the topping is bubbly and golden brown. You’ll know it’s perfectly cooked when a fork slides easily through the layers, yielding tender potatoes enveloped in creamy goodness.
Step 6: Rest and Garnish
Allow your dish to rest for about 10 minutes after baking—this settling time lets the béchamel thicken slightly, giving you neat slices and fuller flavor. If you like, sprinkle fresh herbs such as parsley or chives over the top for a pop of color and fresh aroma. That final touch adds vibrancy to this comforting, classic dish.
How to Serve Classic Scalloped Potatoes with Creamy Béchamel and Cheese Recipe
Garnishes
Fresh herbs like chopped parsley, chives, or even thyme brighten the dish and add a lovely fresh note that balances the richness of the béchamel and cheese. A light dusting of paprika or freshly cracked black pepper can also enhance both the look and flavor right before serving.
Side Dishes
This Classic Scalloped Potatoes with Creamy Béchamel and Cheese Recipe pairs wonderfully with roasted meats like chicken, beef, or pork. It is also fantastic alongside green vegetable sides such as sautéed green beans, roasted Brussels sprouts, or a crisp salad to provide a refreshing contrast to the creamy potatoes.
Creative Ways to Present
For a more elegant presentation, consider transferring cooked scalloped potatoes into individual ramekins or small cast-iron skillets and broil briefly to create a crisp crust on top. You can also sprinkle additional cheese or breadcrumbs before the final bake for a golden, crunchy layer that adds textural excitement.
Make Ahead and Storage
Storing Leftovers
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the leftovers almost as delightful as fresh.
Freezing
You can freeze cooked scalloped potatoes for up to 2 months. Cool completely, then wrap tightly with plastic wrap and foil or place in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered with foil in a 350°F (175°C) oven until warmed through, about 20-30 minutes, to maintain the creamy texture without drying out. Microwaving works in a pinch but may make the top less crispy.
FAQs
Can I use other types of potatoes?
Absolutely! Russet and Yukon Gold are preferred for their starch content and creaminess, but red potatoes can work in a pinch. Just make sure to slice them thinly for even cooking.
Is it necessary to use both milk and cream?
Using both whole milk and heavy cream creates a béchamel that is rich but not too heavy. The cream adds decadence while the milk keeps it balanced and silky.
Can I make this recipe vegetarian?
Yes! This recipe is vegetarian-friendly as is, but be sure your cheese and butter are vegetarian if that is important to you.
What cheese works best in this recipe?
Cheddar gives sharpness, Gruyère adds nuttiness, and Parmesan brings a salty finish. Feel free to combine any or leave it out for a classic béchamel-based scalloped potato.
Can I prepare this dish ahead and bake later?
You can assemble the dish up to a day in advance, cover it tightly, and refrigerate. Bake as directed, just add a few extra minutes if baking from cold.
Final Thoughts
This Classic Scalloped Potatoes with Creamy Béchamel and Cheese Recipe is a true crowd-pleaser and a comforting classic you’ll want to keep in your recipe rotation. It’s simple to prepare yet feels special, perfect for bringing homemade warmth to your table. Trust me, once you try it, this creamy, cheesy delight will become your go-to side for family dinners and celebrations alike.
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Classic Scalloped Potatoes with Creamy Béchamel and Cheese 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
- Diet: Vegetarian
Description
Classic scalloped potatoes are a comforting and creamy baked dish featuring thinly sliced russet or Yukon Gold potatoes layered with a rich béchamel sauce made from butter, flour, milk, and cream. This recipe is finished with shredded cheese for added richness and baked until golden brown and bubbly, making it a perfect side dish for family dinners or special occasions.
Ingredients
Potatoes and Seasoning
- 4 large russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 tablespoon unsalted butter (for greasing the dish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color and flavor)
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 the Potatoes: Wash and peel the potatoes. Slice them into uniform 1/8-inch thick rounds using a mandoline slicer or a sharp knife. To prevent browning, place the slices in a bowl of cold water and later pat them dry before layering.
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter to prevent sticking and help the edges crisp.
- Make the Béchamel Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of flour and cook for about 1 minute to form a roux. Gradually add the warmed milk and heavy cream while continuously whisking to avoid lumps. Season the sauce with 1/2 teaspoon salt, ground nutmeg, and garlic powder. Cook, stirring often, until the sauce thickens, about 3 to 5 minutes. Add shredded cheese if using, and stir until melted and smooth.
- Assemble the Dish: Arrange one-third of the potato slices evenly in the greased baking dish. Season the layer with salt, black pepper, and paprika if desired. Pour a portion of the béchamel sauce over the potatoes and spread evenly. Repeat this layering process two more times, ensuring the final layer is fully covered with sauce. Optionally, brush melted butter over the top for a golden finish.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 20 to 25 minutes, or until the top is golden brown and bubbly. Check doneness by inserting a fork or knife; it should glide easily through the potatoes.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to set and flavors to meld. Garnish with fresh herbs like parsley or chives if desired, and serve warm.
Notes
- Using a mandoline slicer ensures uniformly thin potato slices for even cooking.
- Soaking potato slices in cold water prevents them from oxidizing and turning brown before baking.
- The béchamel sauce can be customized by using different cheeses such as cheddar, Gruyère, or Parmesan for varying flavor profiles.
- For a richer dish, brush melted butter on top before the final bake to enhance browning and crispness.
- Allowing the dish to rest after baking helps thicken the sauce and makes cutting easier.
- This dish can be prepared a day ahead, covered, and refrigerated, then baked just before serving.
