Here’s a classic, creamy, and cheesy way to make scalloped potatoes at home—a comforting side that pairs perfectly with meat dishes or even on its own.
Ingredients
- 4–5 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk (whole milk works best)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder (optional)
- 1 cup shredded cheddar cheese (or a mix of cheeses)
- ½ cup grated Parmesan cheese (optional)
- 1 small onion, finely chopped (optional)
- Fresh parsley for garnish
Instructions
- Preheat Oven:
- Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth and thickened (about 5 minutes).
- Stir in salt, pepper, garlic powder, and ¾ cup cheddar cheese until melted.
- Assemble the Dish:
- Layer half of the sliced potatoes in the prepared dish.
- Sprinkle half of the chopped onion (if using).
- Pour half of the cheese sauce over the potatoes.
- Repeat layers with remaining potatoes, onion, and cheese sauce.
- Top with Cheese:
- Sprinkle remaining cheddar and Parmesan cheese on top.
- Bake:
- Cover with foil and bake for 35 minutes.
- Remove foil and bake an additional 25–30 minutes until potatoes are tender and top is golden brown.
- Serve:
- Let stand 5–10 minutes before serving. Garnish with fresh parsley.
Tips for Perfect Scalloped Potatoes
- Thin, even slices cook more evenly—use a mandoline if possible.
- Do not boil potatoes first; layering raw slices allows them to absorb the creamy sauce.
- Add bacon bits or caramelized onions for extra flavor.
- Use a mix of cheeses like Gruyère or Fontina for a richer taste.
If you want, I can also give a quick 30-minute version of scalloped potatoes that’s creamy and cheesy without long baking.
Do you want me to share that fast version?
