Creamy Classic Scalloped Potatoes Recipe

Hey there! Today, I’m bringing you a dish that’s pure comfort in every bite. Scalloped potatoes have been a staple at my family dinners for as long as I can remember. There’s something about those tender layers of potatoes, baked in a creamy, cheesy sauce, that just feels like a warm hug on a plate. Whether it’s a holiday meal or a cozy weeknight side dish, this recipe is a forever favorite in my kitchen.

If you’re craving a side dish that’s creamy, cozy, and irresistibly cheesy, these scalloped potatoes are going to steal the show!

Why You’ll Love This Recipe

• Classic comfort food with layers of velvety potato goodness.
• Uses pantry staples you probably already have on hand.
• Perfect for holidays, potlucks, or even a fancy dinner at home.
• Easily customizable for different flavor variations.

Ingredients Breakdown

• Potatoes: Russets or Yukon Golds are your best bet for that perfect balance of creaminess and structure. Slice them thinly and evenly for the best texture.
• Heavy Cream & Milk: A mix of these gives the dish its lush, creamy sauce. You can swap the heavy cream for half-and-half if you prefer something lighter.
• Cheese: Sharp cheddar is my go-to here, but Gruyère or Parmesan can add a gourmet twist.
• Butter & Garlic: For extra flavor that seeps into every layer of potato perfection.
• Flour: A small amount helps thicken the sauce beautifully.
• Seasonings: Salt, pepper, and a touch of nutmeg for that hint of warmth.

Step-by-Step Instructions

1. Preheat your oven: Start by setting your oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray and set it aside.
2. Prepare your potatoes: Peel your potatoes (or leave the skins on for a more rustic vibe) and slice them into 1/8-inch thick rounds. Try to keep them as even as possible for uniform cooking.
3. Make the sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour and cook for about a minute to form a roux. Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Keep stirring until the mixture thickens, then season with salt, pepper, and a pinch of nutmeg.
4. Layer it up: Arrange a single layer of sliced potatoes in the prepared baking dish. Pour a bit of the creamy sauce over the potatoes, then sprinkle with shredded cheese. Repeat the layering process until you’ve used all the potatoes, finishing with a generous layer of sauce and cheese on top.
5. Bake: Cover the dish with foil (to keep it from browning too quickly) and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbling.
6. Cool and serve: Let the dish rest for about 10 minutes before serving to allow the sauce to set into creamy perfection.

Chef’s Tips and Tricks

• Use a mandoline: This handy tool will help you achieve perfectly thin and even slices in a fraction of the time.
• Don’t skip the resting time: Letting the potatoes rest before serving allows the sauce to thicken up and distribute evenly.
• Add a crunchy topping: Sprinkle a layer of breadcrumbs and Parmesan on top in the last 5 minutes of baking for a golden, crispy crust.

Recipe Variations and Serving Suggestions

• Add protein: Fold in cooked bacon bits, diced ham, or shredded chicken for a more hearty version.
• Make it vegetarian: Swap the chicken or meat-based add-ins for sautéed mushrooms or wilted spinach.
• Serving suggestions: These scalloped potatoes pair beautifully with roasted meats, a fresh green salad, or sautéed veggies. They’re also fantastic on their own as a cozy vegetarian main dish.

FAQs

• Can I make this ahead of time? Absolutely! Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Bring it to room temperature before baking.
• How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
• Can I freeze scalloped potatoes? Yes, but keep in mind that the texture may change slightly. Freeze before baking, then thaw overnight in the fridge before popping it into the oven.

I can’t wait for you to try this recipe! There’s something so satisfying about a bubbling dish of scalloped potatoes coming out of the oven. If you make this recipe, please share your thoughts in the comments or tag your creation with #TheKitchensAid on social media. Let’s share the love for good food together!