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
Scale
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.
