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There is something truly comforting about a warm, cheesy, creamy potato dish that feels like a cozy hug on a plate. This Classic Scalloped Potatoes Recipe brings together tender thinly sliced potatoes bathed in a luscious béchamel sauce, layered with just the right amount of seasoning and optional cheese for that golden, bubbling top. Whether you’re planning a family dinner or want to impress guests with a timeless side, this dish promises both simplicity and deliciousness in every bite.
Ingredients You’ll Need
The magic of this Classic Scalloped Potatoes Recipe lies in its simple, straightforward ingredients. Each component works together to build layers of comfort—from creamy sauce to tender potatoes, and if you choose, a cheesy finish that adds richness and color to your dish.
- Russet or Yukon Gold potatoes: Use large, starchy potatoes thinly sliced for smooth texture and perfect cream absorption.
- Unsalted butter: Butter flavors the sauce and helps create a luscious, velvety texture, plus it prevents sticking in the baking dish.
- Salt and black pepper: Essential seasonings to enhance the natural potato flavor and balance richness.
- Paprika (optional): Adds a warm color and subtle depth to the layers without overpowering.
- All-purpose flour: The base for the béchamel sauce that thickens and binds the creamy goodness together.
- Whole milk and heavy cream: Combining these makes the sauce luxuriously creamy and smooth.
- Ground nutmeg and garlic powder: Tiny extras that bring aromatic warmth and savory complexity.
- Shredded cheese (optional): Choose cheddar, Gruyère, or Parmesan if you want an indulgent cheesy finish.
How to Make Classic Scalloped Potatoes Recipe
Step 1: Prepare the Potatoes
Begin by washing and peeling your potatoes, then slice them uniformly about 1/8-inch thick. Using a mandoline slicer helps keep consistent thickness, which ensures even cooking. Place the slices in cold water to prevent them from browning and keep them fresh. Pat them dry gently before layering to avoid sogginess.
Step 2: Prepare Your Baking Dish
Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish. This not only prevents the potatoes from sticking but also allows the edges to crisp up delightfully in the oven.
Step 3: Make the Béchamel Sauce
In a medium saucepan over medium heat, melt three tablespoons of butter. Whisk in the flour and cook for about one minute to form a roux—that’s the base of your sauce. Gradually pour in warm milk and heavy cream while whisking continuously to keep it smooth and lump-free. Add salt, nutmeg, and garlic powder and keep stirring until the sauce thickens, about three to five minutes. If you want that extra cheesy touch, stir in your shredded cheese until melted and silky.
Step 4: Layer the Potatoes and Sauce
Start by placing one-third of the potato slices evenly in the baking dish. Lightly season with salt, pepper, and paprika for color and flavor. Pour a portion of your béchamel over the potatoes and spread it out evenly. Repeat the layering process two more times so all potatoes are used, topping off with sauce. For an irresistible crust, brush some melted butter over the top before baking.
Step 5: Bake to Perfection
Cover the dish tightly with aluminum foil and bake for 45 minutes. This steams the potatoes and lets the flavors meld. Then remove the foil and bake for an additional 20 to 25 minutes until the top becomes beautifully golden brown and bubbly. Test doneness with a fork or knife—it should slide in effortlessly.
Step 6: Rest and Garnish
Once out of the oven, let your scalloped potatoes rest for about 10 minutes. This short cooling time lets the sauce thicken up and the flavors settle for a more harmonious bite. Just before serving, sprinkle with fresh herbs like parsley or chives to add a pop of color and freshness.
How to Serve Classic Scalloped Potatoes Recipe
Garnishes
Fresh herbs such as finely chopped chives, parsley, or even a sprinkle of thyme brighten the dish, adding color contrast and fresh notes that balance the creamy richness beautifully. A light dusting of paprika on top can also add a rustic charm and subtle smokiness.
Side Dishes
This Classic Scalloped Potatoes Recipe pairs wonderfully with roasted meats like chicken, beef, or pork, as the creamy potatoes complement hearty mains perfectly. Add a crisp green salad or steamed green beans for freshness and texture contrast on the plate.
Creative Ways to Present
For a festive touch, bake your scalloped potatoes in individual ramekins for personal servings. You can also sprinkle the tops with crispy bacon or caramelized onions right before serving for some added flavor and elegance. Layer thin slices of ham or caramelized shallots between the potatoes for an extra special twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), cover them tightly with plastic wrap or place in an airtight container and refrigerate. They will keep well for up to 3 days and still taste great when reheated.
Freezing
This dish freezes beautifully. After baking and cooling completely, portion it into freezer-safe containers. It will maintain quality for up to 2 months. When ready to enjoy again, thaw overnight in the fridge before reheating.
Reheating
For best results, reheat your scalloped potatoes in the oven at 350°F (175°C) until warmed through and bubbling, about 20-30 minutes. Avoid the microwave if possible to preserve the creamy texture and avoid sogginess.
FAQs
Can I use different types of potatoes for the Classic Scalloped Potatoes Recipe?
Absolutely! Russet potatoes are classic for their starchiness and fluffiness, but Yukon Gold potatoes add a buttery flavor and creamy texture that works beautifully. Avoid waxy potatoes as they may hold their shape too much and not get as tender.
Do I have to use cheese in the béchamel sauce?
No, cheese is optional in this recipe. The béchamel sauce itself is rich and flavorful, but adding cheese such as cheddar or Gruyère creates a deeper, more indulgent flavor and a lovely golden crust on top.
How thin should I slice the potatoes?
Thin slices about 1/8-inch thick are ideal because they cook evenly and absorb the sauce perfectly. Using a mandoline slicer helps you achieve consistent thickness, which is key for a creamy, tender final dish.
Can I prepare the Classic Scalloped Potatoes Recipe in advance?
Yes! You can assemble the dish a few hours ahead of time, cover it, and refrigerate. When ready, bring it to room temperature before baking. This is great for busy days or entertaining guests.
What can I add to the recipe to make it extra special?
Consider layering in caramelized onions, cooked bacon bits, or fresh herbs between the potato layers. Sprinkling the top with extra cheese or breadcrumbs before baking also gives a wonderful crunchy topping.
Final Thoughts
Nothing beats the comforting charm of a Classic Scalloped Potatoes Recipe that combines simple ingredients with stellar technique. It’s the kind of recipe you’ll find yourself craving time and again, perfect for family dinners, holiday meals, or anytime you want to treat yourself to cozy, creamy goodness. I can’t wait for you to try this dish and make it a beloved favorite in your kitchen!
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Classic Scalloped Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Scalloped Potatoes are a comforting and creamy side dish featuring thinly sliced potatoes baked in a rich béchamel sauce with cheese and subtle spices. This timeless recipe is layered and baked until golden brown and bubbly, making it a perfect accompaniment to any meal.
Ingredients
Potatoes
- 4 large russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
For Preparing the Dish
- 1 tablespoon unsalted butter (for greasing the dish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color and flavor)
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
Optional Topping
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan — optional for a richer flavor)
Instructions
- Prepare Potatoes: Wash and peel the potatoes. Slice them into uniform 1/8-inch thick rounds using a mandoline slicer or a sharp knife. Place the slices in a bowl of cold water to prevent browning, then pat dry before layering.
- Preheat Oven and Grease Dish: Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish thoroughly to prevent sticking and to promote slight crispiness on the edges.
- Make Béchamel Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of flour and cook for about 1 minute to form a roux. Gradually add the warm milk and heavy cream while whisking continuously to prevent lumps. Add salt, nutmeg, and garlic powder, stirring until the sauce thickens, which takes about 3 to 5 minutes. If using cheese, stir it in at this point until melted and smooth.
- Layer Potatoes and Sauce: Arrange one-third of the potato slices evenly in the buttered baking dish. Season with salt, pepper, and paprika. Pour a portion of the béchamel sauce over the potatoes and spread evenly. Repeat this layering process two more times, ensuring that the top layer is fully covered with sauce. Optionally, brush melted butter over the top layer for a golden-brown finish.
- Bake Covered: Cover the dish with aluminum foil and bake for 45 minutes to cook the potatoes through and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 20 to 25 minutes until the top is golden brown and bubbly. Test doneness by inserting a fork or knife; it should glide easily through the potatoes.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to set and flavors to develop. Garnish with fresh herbs such as parsley or chives if desired before serving.
Notes
- Use a mandoline slicer for evenly thin potato slices ensuring uniform cooking.
- Soaking potato slices in cold water prevents discoloration and removes excess starch for creamier texture.
- Warming milk before adding to the roux helps prevent lumps in the béchamel sauce.
- Add your choice of cheese for extra richness and flavor; Gruyère or sharp cheddar work excellently.
- Covering the dish while baking ensures tender potatoes; uncovering at the end lets the top become golden and crispy.
- Resting the dish before serving helps the sauce thicken and enhances the overall texture.
