December 14, 2023
Review RecipeHomemade Scalloped Potatoes
Table of Contents
- What Are Scalloped Potatoes?
- Homemade Scalloped Potatoes Ingredients
- Substitutions And Additions
- Which Potatoes Are Best To Use For Scalloped Potatoes?
- How To Make Scalloped Potatoes
- What’s The Difference Between Scalloped Potatoes And Au Gratin Potatoes?
- How To Serve The Best Scalloped Potatoes
- Scalloped Potatoes Recipe Storage
- Your Family Will Love This Recipe For Scalloped Potatoes
- Best Scalloped Potatoes Recipe FAQ
- More Recipes You’ll Love
- JUMP TO RECIPE
These scalloped potatoes feature a double layer of sliced potatoes, creamy sauce, and cheddar cheese. They are such a classic and delicious side dish, you can’t go wrong adding them to any meal.
What Are Scalloped Potatoes?
Scalloped potatoes are a delicious side dish featuring sliced potatoes smothered in cheese and a creamy sauce. The scalloped name refers to the way the potatoes are sliced.
Homemade Scalloped Potatoes Ingredients
You’ll need:
- 8 cups of potatoes (about 3 pounds), peeled and sliced really thin
- 4 tablespoons of butter
- ½ cup of diced onion
- 1 teaspoon of minced garlic
- 6 tablespoons of flour
- 1 cup of chicken broth
- 2 cups of milk
- Salt and pepper
- ½ teaspoon of thyme
- 1 cup of cheddar cheese, grated
- ½ tablespoon of fresh thyme
- Fresh thyme for garnish
Substitutions And Additions
HAM: Add two cups of cubed, cooked ham to this cheesy scalloped potatoes recipe to transform them from a side dish to the main course.
TOPPINGS: We love to top this classic dish with our favorite potato toppings.
Try some or all of the following on top of your cheesy potatoes: green onions, bacon, breadcrumbs, or sour cream.
Which Potatoes Are Best To Use For Scalloped Potatoes?
Yukon gold or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked.
How To Make Scalloped Potatoes
STEP ONE: Spray a 9 x 13-inch casserole dish with nonstick spray. Preheat the oven to 350°F.
STEP TWO: Wash, dry, and peel the potatoes. Using a mandolin or sharp knife, slice potatoes very thin (about ⅛ inch).
OUR RECIPE DEVELOPER SAYS
Make sure the potatoes are VERY thinly sliced, or you may have to increase the bake time to make sure they are soft and tender.
STEP THREE: In a large saucepan over medium-low heat, melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
STEP FOUR: Add the flour and cook for two minutes longer.
STEP FIVE: Reduce the heat to low and slowly pour in the chicken broth, whisking as you add it.
STEP SIX: Add the milk and continue whisking. Increase the heat to medium heat and stir constantly until the cream mixture comes to a boil and thickens.
STEP SEVEN: Season the cream mixture with salt and pepper to taste.
PRO TIP:
It’s best to shred the cheese yourself. Store-bought pre-shredded cheese tends to be coated in a preservative which prevents it from melting well.
STEP EIGHT: Remove the saucepan from the heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
STEP NINE: Place half of the potatoes in an even layer at the bottom of the prepared pan. Season with salt and pepper.
Pour half of the cheese sauce over the top of the potatoes.
STEP TEN: Repeat layers with a second layer of potatoes. Season with salt and pepper.
Pour the remaining cheese sauce over the top of the potato slices. Sprinkle with fresh thyme.
STEP ELEVEN: Cover the baking dish with aluminum foil and bake for 45 minutes.
This gives enough time for the potatoes to turn tender and the cheesy top layer to melt.
STEP TWELVE: Remove the foil and bake for another 30 minutes. Remove from the oven. Garnish with fresh thyme.
Let the dish sit for about 10 to 15 minutes before serving.
PRO TIP:
To remove thyme leaves, hold the stem by the growing end and move your fingers down toward the base, stripping the little leaves off.
What’s The Difference Between Scalloped Potatoes And Au Gratin Potatoes?
The main difference between scalloped potatoes and au gratin potatoes is the type of cheese used in each dish.
Scalloped potatoes are usually made with Gruyere cheese, while au gratin potatoes are typically made with cheddar cheese. Both versions are delicious.
How To Serve The Best Scalloped Potatoes
These easy scalloped potatoes can be enjoyed as a side dish or even as a main course — as well as being an obviously great side dish for a holiday meal.
This recipe goes well with a hearty meat main dish like pot roast, meatloaf, or Instant Pot pot roast.
We also love roasted chicken, grilled steak, and even roasted vegetables.
And for a well-rounded plate, add a side of simple sautéed vegetables or homemade Caesar salad.
MORE POTATO RECIPES
From family dinners to holidays and potlucks, these scalloped potatoes are always a great option. If you are looking for more potato side dishes, try our creamy mashed potatoes and crack potatoes.
What meat goes best with scalloped potatoes?
Scalloped potatoes are a versatile dish that goes well with ham, roast chicken, fish, or even beef.
Scalloped Potatoes Recipe Storage
MAKE AHEAD: Can you make scalloped potatoes ahead of time? The answer is yes! You can easily make them the day before you plan to serve them.
Simply assemble the dish as directed, but do not bake it. Cover and refrigerate overnight.
When you’re ready to bake, preheat the oven and bake the potatoes as directed.
IN THE FRIDGE: The best way to store your leftovers in the fridge is to place them in an airtight container.
This will help to keep them fresh and prevent them from drying out. Scalloped potatoes can be stored in the fridge for up to three days.
IN THE FREEZER: Scalloped potatoes can be frozen, but there are a few things to keep in mind.
First, make sure the potatoes are cooked all the way through before freezing.
Second, once they’re cooked, allow them to cool completely before transferring to an airtight container or freezer bag.
Generally speaking, scalloped potatoes au gratin can be frozen for up to two months.
REHEATING: When you’re ready to enjoy your frozen scalloped potatoes, simply thaw the potatoes in the refrigerator and reheat them in the oven or microwave.
Your Family Will Love This Recipe For Scalloped Potatoes
These layered scalloped potatoes are a simple classic that’s full of satisfying sliced potatoes and melted cheese and topped with fresh thyme. The whole family will be looking for seconds of this yummy comfort food.
Best Scalloped Potatoes Recipe FAQ
You can definitely prepare this dish ahead of time. Store in the fridge covered in plastic wrap for up to three days before baking.
Yukon gold or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked.
If you’d like to add extra veggies or small pieces of ham or chicken, it would be delicious.
The potatoes get their name from the way the potatoes are sliced.
Potatoes will not soften if they are cooked with something acidic. So if you have sour cream in your sauce, they may not soften properly. This is why we recommend using milk or heavy cream in your sauce instead.
We recommend cooking scalloped potatoes for about 1 hour and 15 minutes.
When cooking scalloped potatoes, cover with foil for the first
⅔ of the cooking time, and then remove it for the last part to allow the potatoes to brown.
You’ll know that scalloped potatoes are done when you are able to easily pierce them with a fork.
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Scalloped Potatoes Recipe
Ingredients
- 8 cups potatoes, about 3 pounds peeled and sliced really thin
- 4 tablespoons butter
- ½ cup onion, diced
- 1 teaspoon garlic, minced
- 6 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- ½ teaspoon thyme
- salt and pepper, to taste
- 1 cup cheddar cheese, grated
- ½ tablespoon fresh thyme
- fresh thyme for garnish
Instructions
- Spray a 9×13 pan with nonstick spray. Preheat oven to 350°F.
- Wash, dry and peel the potatoes. Using a mandolin slice the potatoes very thin (⅛-inch thick).
- In a large saucepan over medium low heat melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
- Add the flour and cook 2 minutes longer.
- Reduce the heat to low and slowly pour in the chicken broth whisking the whole time. Next add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.
- Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
- Place half of the sliced potatoes in a layer in the bottom of the 9×13 prepared pan. Season with salt and pepper. Pour half of the sauce over the top of the potatoes.
- Next add the second layer of sliced potatoes. Season with salt and pepper. Pour the remaining sauce over the top. Sprinkle with fresh thyme.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake another 30 minutes.
- Remove from oven. Garnish with fresh thyme. Let the dish sit for about 10 to 15 minutes before serving.
Video
Notes
- Yukon gold or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked with creamy cheese and milk.
- Make sure the potatoes are VERY thinly sliced or you may have to increase the bake time to make sure they are soft and tender.
- It’s best to shred the cheese yourself. Store-bought pre-shredded cheese tends to be coated in a preservative which prevents it from melting well.
- To remove thyme leaves hold the stem by the growing end and move your fingers down toward the base stripping the little leaves off.
Comments
Vernette says
Do these potatoes cook up to a soft potatoe? I have made so many recipes and the potatoes always stay hard, no matter how long I cook them. Would doubling the sauce made them softer?
Layne Kangas says
Hi, Vernette – you could add more sauce if you’d like but I’m not sure how much that will change the potatoes. The type of potato used and how thin you slice them would also have an impact.
Dianne D says
Hello Vernette!
I always have that problem also. I started boiling my potatoes for about 3-4 min and then drain , then put them in cold water to stop the cooking process. Drain again then add my sauce to the potatoes and put in oven. Little extra step but I don’t like biting into a crunchy potato. Don’t want to boil them to long or they will get mushy and break apart. Hope this helps you!
Rachel says
Vernette, I have had this problem before when the potatoes aren’t ripe!
Maria Ellis says
Can you put this together and put in fridge over overnight and bake next day?
Layne Kangas says
Hi, Maria – you can definitely prepare this dish ahead of time. Store in the fridge covered in plastic wrap for up to 3 days before baking. Enjoy!
Anne says
Hello! I’ve made your scallop recipe before and it was, hands down, the best I’ve ever made! So thank you! I want to make it again, however, this time I’d like to prepare it a day ahead if possible. I see that you’ve said this is doable, but I’d like to know if you think it’s better prepared the day of? If so, I can wait.
Joy says
My favorite scalloped potatoes recipe!
Katie says
So good!! Hands down the best scalloped potatoes I’ve ever had and easy to make! I’ll be making these again. Thanks for sharing the recipe.
Helen says
Amazing recipe! My Mom used the layering method with potatoes, onions then dabs of butter, and covered with flour repeated then covered with hot milk so that’s what I did for the last 30 years. This is WAY better. Thanks. Made them with ham for Easter Sunday. Best ever
Nancy Henry says
I made a few adjustments – subtracted 1/2 cup of milk and added 1/2 cup of cheese. I drizzled a bit more milk over the top before baking. I added 10 minutes to covered baking, and added extra cheese on top during the last 10 minutes of uncovered baking. It was a huge hit for Easter dinner!
Mark Lubianski says
Came out fantastic. I added ham to for a complete meal.
Cheryl Yoakum says
I love to layer pork chops or polish sausage in my scalloped potatoes also
Duane says
I made these today with chicken fried steaks. I love to cook and these were the best scallop potatoes I have had. I added one jalapeño and cooked it with the onion and garlic to give it a little bite. Delicious!! Great recipe and will be making them again this winter. I cut thin but still had to cook longer, but we’ll worth the wait. Thanks
Sgflug says
This is way, way better than the old fashioned layering method . Delicious ! But as I served it, the sauce kind of looked curdled , but tasted great! I used more shredded cheddar than the recipe called for, I wonder if that was the problem ?