Cheesy Scalloped Potatoes

Scalloped potatoes are a simple classic side dish that is ALWAYS a hit. No matter what, they always disappear from the table quickly! And there’s a good reason for that: they are SO GOOD. If you’re looking for an easy and delicious side dish for your next dinner party, look no further than scalloped potatoes!

Imagine layers of potatoes swimming in a creamy sauce. This recipe is sure to please the whole family. It’s the dish for holiday dinners like Easter Sunday or Christmas dinner but simple enough to make on any night when you’re craving a comfort food hug from your kitchen.

Scalloped Potatoes vs. Potatoes au Gratin

Right off the bat, let’s clarify that there technically is a difference between scalloped potatoes vs. au gratin potatoes. As I was researching this topic, it’s clear that most people are okay with any dish that contains layers of sliced potatoes swimming in a béchamel sauce, cheese, or no cheese, being called scalloped potatoes.

However, the difference is that scalloped potatoes are technically cooked in a cream sauce but contain no cheese. The milk or cream is usually infused with herbs to add flavor, and then the potatoes are cooked until they are tender and the cream sauce has thickened.

Au Gratin Potatoes are sprinkled with cheese and bread crumbs and then browned. The definition of au gratin is sprinkled with bread crumbs or cheese.

You can decide how strict you want to be about the meaning. The good news is that either interpretation is delicious, and both follow the same recipe technique overall.

Ingredients For Scalloped Potatoes

• Potatoes – 3 pounds of russet or Yukon gold potatoes, sliced to 1/4-inch thickness.
• Butter. Unsalted butter.
• Onion. Use a white onion that is finely diced or grated.
• Garlic. 1 clove of garlic, pressed.
• Flour. The flour will combine with the butter to build a roux to thicken the sauce. To thicken the sauce, you can also make this recipe without flour by adding a cornstarch slurry (1 part cornstarch + 2 parts water).
• Heavy cream or whole milk.
• Cheese. I like to use parmesan in the cream sauce and then a sharp cheddar and gruyere mixture for the layers and on top of the potatoes. Always grate your cheese. Pre-shredded cheese does not melt as well as cheese bought in blocks.
• Breadcrumbs (optional)
• Chives or parsley for garnish.

How To Make Scalloped Potatoes From Scratch

Step-by-Step Instructions.

Step 1 – Peel and Slice the Potatoes

Cover the potatoes in a large bowl filled with cold water. This will keep them from turning brown.

Step 2 – Make The Béchamel Sauce

Add the butter to a large saucepan. Add the onion and cook on medium-low heat until they begin to caramelize.

Add the garlic and sauté for a few minutes until the garlic is fragrant.

Sprinkle the onion mixture with the flour and cook over medium-high heat until the flour bubbles and thickens slightly. You don’t want the flour to brown.

Add the heavy cream. You want to add a small amount and whisk until smooth. Continue to add the cream a small amount at a time, whisking thoroughly between each addition to ensure that the béchamel sauce stays smooth and creamy.

Add the grated parmesan cheese to the cream mixture. Remove the white sauce from the stovetop and whisk to incorporate the parmesan.

Step 3- Assemble The Scalloped Potatoes

Strain the water off of the potatoes.

Add half of the potato slices to a casserole dish—layer with half of the cheese sauce and spread with a spatula. Add half of the shredded cheese.

Repeat for the second layer.

Cover the casserole dish with aluminum foil and bake for one hour.

Uncover and bake for another 20 to 30 minutes until the potatoes are golden brown.

Expert Tips

• Slow and low – If a white sauce gets too hot, it will break or separate. A broken béchamel is the most common cause of watery scalloped potatoes.
• Choose the best potato – Russets or Yukon golds are King here. I prefer the Yukon gold potatoes in this recipe, but either will work fine. Russets will give you softer and more creamy scalloped potatoes, while the Yukon gold potatoes hold their shape better and will be firmer.
• Cook them covered and then uncovered.
• Use a probe thermometer for perfect doneness. While Cooking is part art and part science…perfectly cooked food is a science, and temperature is essential to get the right texture of potatoes. At 204 to 211℉ the starch granules have ruptured at this temperature, and the potato is soft and tender. Waxy potatoes need a higher temperature than our friend, the russet.

FAQs

Recipe Variations

There are as many different ways to make a scalloped potato recipe as stars in the sky.

• Scalloped potatoes vegan style with a cashew cheese sauce.
• With ham.
• With sweet potatoes.
• With garlic and rosemary.

Can Scalloped Potatoes Be Made Ahead?

Yes! When making scalloped potatoes ahead of time, it’s best to slice the potatoes and store them in a large bowl of cold water. They should be completely covered with water to prevent air contact. Air will oxidize the potatoes, and they can turn a grey or purplish color. While they are still okay to eat, they may be less than appealing to look at.

You can assemble this dish the night before you cook it. Press plastic wrap into the surface of the potatoes so that as little air as possible can contact any potatoes that may not be covered entirely in the sauce.

How to Freeze Scalloped Potatoes

If you have leftovers, you can store scalloped potatoes in the fridge for 3 to 5 days.

If you want to freeze them, you can place them in an airtight container for several months. Make sure that there is as little air in the container as possible. Also, keep in mind that the texture may change slightly.

How to Reheat Scalloped Potatoes

It is best to thaw the potatoes in the fridge before reheating them.

Once thawed, you can reheat the potatoes in the microwave or the oven.

Reheating in the microwave.

1. Place the potatoes in a microwave-safe dish and cover with plastic wrap.
2. Microwave on 50% power for 3 to 5 minutes.

Reheating in the oven.

1. Preheat the oven to 300℉.
2. Place the potatoes in a pan or oven-safe dish and cover them with aluminum foil.
3. Place in the oven and reheat for 20 to 30 minutes.

What Goes With Scalloped Potatoes

Hearty main dish recipes are perfect for pairing with creamy scalloped potatoes. Here are a few of our favorites.

• Simple Grilled Chicken
• Crispy Baked Chicken Thighs
• Meatloaf, of course.
• Hearty Braised Short Ribs

More Potato Side Dishes

Nothing beats a potato side dish with your carbs when you’re in the mood for more carbs!

• Cheesy Potato Casserole, aka Funeral Potatoes
• Latkes
• Easy Oven Roasted Potatoes