Traditional Scalloped Potatoes

🕒 Prep: 30 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 8
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If you're looking for a comforting, creamy side dish that pairs perfectly with any meal, these Traditional Scalloped Potatoes are a must-try. This classic recipe combines tender, melt-in-your-mouth potatoes with a rich, cheesy sauce, making it a family favorite that's sure to impress.

Ingredients for Traditional Scalloped Potatoes

Russet potatoes are ideal here because they hold their shape well while absorbing the creamy sauce. Onions add sweetness and depth, balancing the richness. The combination of whole milk and heavy cream ensures a lusciously thick sauce. Unsalted butter is used to control the saltiness. All-purpose flour helps thicken the sauce to just the right consistency. Cheddar cheese provides that irresistible cheesy flavor. A touch of salt, black pepper, and ground nutmeg enhances the overall taste without overpowering it. Finally, garlic infuses a subtle aromatic note that's simply delightful.

Tips & Tricks

  • Cut potatoes uniformly to ensure even cooking.
  • Let the sauce cool slightly before pouring over potatoes to help it thicken more.
  • Always taste the sauce before layering to adjust seasoning to your preference.

Serving Suggestions

These scalloped potatoes are a versatile side dish that pairs beautifully with roasted meats like chicken or beef. For a vegetarian option, serve alongside a robust salad or steamed green beans to balance the richness. A crisp white wine, such as Sauvignon Blanc, complements the creamy flavors perfectly.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes are a good alternative as they also hold up well during baking.
Can I make this dish ahead of time?
Absolutely! Prepare and bake the dish, then refrigerate. Reheat in the oven before serving.
What can I do if my sauce is too thin?
If the sauce is too thin, simmer it a bit longer on the stove to reduce and thicken before pouring over the potatoes.

Traditional Scalloped Potatoes Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C) so it's ready when you are. Start by peeling and slicing the russet potatoes thinly, about 1/8-inch thick. Drop them into a bowl of cold water to prevent browning while you prepare the rest. This step is crucial for keeping them fresh and firm.

Next, grab a large saucepan and melt the butter over medium heat. Toss in the minced garlic and onions, and cook until the onions are translucent and fragrant. This should take about 5 minutes, stirring occasionally to prevent anything from sticking or burning.

Once the onions are ready, sprinkle in the flour and stir continuously for 1-2 minutes to form a roux. This part is key for thickening the sauce later. Gradually whisk in the whole milk and heavy cream, maintaining a steady stir to avoid lumps. Continue cooking until the sauce thickens, forming a smooth, velvety consistency. Season it with salt, pepper, and a dash of nutmeg for that little extra something.

Now, it’s time to layer. Start by arranging half of the potato slices in a greased 9x13 inch baking dish. Pour half of your creamy sauce over the potatoes, then sprinkle with 1 cup of shredded cheddar cheese. Repeat the layers with the remaining potatoes, sauce, and cheese.

Cover the dish with aluminum foil and bake for 45 minutes. Afterward, remove the foil and continue baking for another 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork. Once baked, let it cool for about 10 minutes before serving — this allows the sauce to settle perfectly.

Why You'll Love This Recipe

  • Rich and creamy cheese sauce that elevates humble potatoes.
  • Perfect for any gathering, from casual family dinners to holiday feasts.
  • Make-ahead friendly — tastes even better the next day!

Ingredients

4 lbs russet potatoes
1 large onion, thinly sliced
3 cups whole milk
2 cups heavy cream
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 garlic cloves, minced

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Peel and thinly slice the potatoes, about 1/8-inch thick, and place them in a bowl of cold water to prevent browning.
3. In a large saucepan, melt the butter over medium heat. Add the minced garlic and onions, cooking until the onions are translucent.
4. Stir in the flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens.
6. Add the salt, pepper, and nutmeg.
7. Layer half of the potatoes in a greased 9x13 inch baking dish.
8. Pour half of the sauce over the potatoes, then sprinkle with 1 cup of shredded cheddar cheese.
9. Repeat with the remaining potatoes, sauce, and cheese.
10. Cover the dish with aluminum foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.
12. Allow to cool for 10 minutes before serving.

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