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    Home » Recipes

    Cheesy Scalloped Potatoes

    Published: Apr 6, 2022 · Modified: Nov 11, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments

    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.

    Table of contents

    • Scalloped Potatoes vs. Potatoes au Gratin
    • Ingredients For Scalloped Potatoes
    • How To Make Scalloped Potatoes From Scratch
      • Step 2 - Make The Béchamel Sauce
      • Step 3- Assemble The Scalloped Potatoes
    • Expert Tips
    • FAQs
    • Can Scalloped Potatoes Be Made Ahead?
    • How to Freeze Scalloped Potatoes
    • How to Reheat Scalloped Potatoes
    • What Goes With Scalloped Potatoes
    • More Potato Side Dishes

    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 ¼-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.

    how to bake scalloped potatoes

    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

    How many scalloped potatoes per person?

    I usually shoot for about ½ to ¾ cup of potatoes per person. 1 cup of potatoes weighs about 5 ounces (rounded up).

    I like to buy 5 ounces for each person so I'm sure to have leftovers. When buying potatoes at the store, you can guesstimate that you'll need 3 to 4 ounces per person.

    Why are my scalloped potatoes still hard?


    If you are cooking them in a sauce that contains acidic ingredients like wine, tomatoes, sour cream, or buttermilk. The acid from these ingredients slows the breakdown of starch, and you may end up with a firmer potato.

    The acid will inhibit the potatoes from softening during the cooking process. To correct this, you can increase the cooking time.

    How to Slice Potatoes?

    The best way to slice potatoes is to use a mandoline slicer. You can also use a slicing blade on your food processor.

    Store sliced potatoes completely covered in cool water to prevent them from oxidizing and turning grey.

    What cheese for scalloped potatoes?

    Traditional scalloped potatoes are made with a crams sauce and no cheese. However, cheesy scalloped potatoes are how most of us make them.

    My favorite cheeses are; parmesan, cheddar, gruyere, or gouda.

    You should avoid using pre-shredded cheese when making a creamy sauce. Pre-shredded cheese contains additives such as potato starch and natamycin. These two preservatives prevent shredded cheese from clumping in the bag, inhibiting the cheese from melting into that creamy, dreamy sauce.

    What potatoes for scalloped potatoes?

    Yukon gold and Russet Potatoes are the best potatoes for this recipe.

    Sweet potatoes are also a great option and a completely different flavor element to scalloped potatoes. I've also made this recipe with a mixture of sweet potatoes and Yukon golds. Because they are both starchy potatoes, they bake at approximately the same rates.

    What temperature for scalloped potatoes?

    325 to 350℉ is the temperature you should be used for baking scalloped potatoes. The cream sauce should cook low and slow. If it gets too hot, the sauce will break, and you'll have a watery mess.

    204 to 211℉ is what the internal temperature of potatoes should be when they are tender. Use a probe thermometer to measure the potatoes to ensure they're done.

    a plate of creamy scalloped potatoes

    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 serve scalloped potatoes

    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.
    scalloped potatoes pin
    Pin This Recipe For Later!

    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
    • Simple Grilled Chicken Recipe
    • Baked Chicken Thighs Recipe
    • Meatloaf Recipe
    • Guinness Braised Beef 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
    • Cheesy Potato Casserole
    • Oven Roasted Potato Recipe

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    potatoes au gratin
    Favorite Saved!

    Scalloped Potatoes

    Laura Reigel
    This easy and delicious scalloped potatoes recipe is always a hit! Serve them as a side dish at your next dinner party and watch them disappear quickly!
    PRINT PIN SAVE SAVED
    Prep Time 20 mins
    Cook Time 1 hr 30 mins
    Resting Time 10 mins
    Total Time 2 hrs
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 506 kcal

    Equipment

    • casserole dish
    • mandoline slicer

    Ingredients
      

    • 3 pounds potatoes sliced to ¼-inch thickeness [note 1]
    • 3 tablespoons butter unsalted
    • 1 small shallot finely diced
    • 1 clove garlic pressed
    • 3 tablespoons flour or cornstartch slurry [note 2]
    • 2 cups heavy cream or whole milk
    • 1 cup parmesan cheese grated
    • 7 ounces cheddar grated
    • 6 ounces Gruyere cheese grated
    • ½ cup bread crumbs (optional) panko for sprinkling on top
    • 2 tablespoons parsley or chives (optional) minced
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350°F.
    • Peel and slice the potatoes. Place the potatoes in a large bowl filled with cold water to cover them. This will keep them from turning brown.
      3 pounds potatoes
    • Add the butter to a large saucepan. Add the shallot and cook on medium-low heat until they begin to caramelize.
      3 tablespoons butter, 1 small shallot
    • Add the garlic and sauté for a few minutes until the garlic is fragrant.
      1 clove garlic
    • 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. top.
      3 tablespoons flour
    • Add the heavy cream. You want to add in a small amount at first 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.
      2 cups heavy cream
    • Add the grated parmesan cheese to the cream mixture. Remove the white sauce from the stovetop and whisk to incorporate the parmesan.
      1 cup parmesan cheese
    • 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.
      7 ounces cheddar, 6 ounces Gruyere cheese, ½ cup bread crumbs (optional)
    • Bake. Cover the casserole dish with aluminum foil and bake for one hour. Uncover and bake for another 2o to 30 minutes until the potatoes are golden brown on top.
      2 tablespoons parsley or chives (optional)

    Laura's Tips + Notes

    1. Type of potatoes. Use Yukon gold or russet potatoes. Yukon gold potatoes will have a slightly longer cook time. 
    2. Cornstarch slurry. To make this recipe without flour, use a cornstarch slurry. The typical ratio for a cornstarch slurry in a sauce is 1 part cornstarch to 2 parts water. Use 1 tablespoon of cornstarch for every cup of liquid that you're thickening. **For this recipe use 2 tablespoons of cornstarch + 4 tablespoons of water. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 506kcalCarbohydrates: 8gProtein: 19gFat: 45gSaturated Fat: 27gTrans Fat: 1gCholesterol: 135mgSodium: 593mgFiber: 1gSugar: 2gCalcium: 589mgIron: 1mg
    Keyword potato side dish, scalloped potatoes
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Seanna

      April 10, 2022 at 3:41 pm

      5 stars
      These scalloped potatoes look super tasty. Love the variation suggestions and the bechamel!

      Reply
      • Laura Reigel

        April 14, 2022 at 11:16 am

        I hope you enjoy the recipe!

        Reply

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