Scalloped potatoes are my go-to comfort food when I need a hug in the form of dinner. Layers of thinly sliced potatoes swimming in a rich, cheesy sauce—what’s not to love? This recipe scalloped potatoes dish has been in my rotation for years, and I swear it only gets better each time. The creamy texture, the golden cheesy top, that little crisp along the edge of the pan—pure satisfaction. I’ve tested a lot of potatoes recipe ideas, and this one stands out. It’s what I bring to family potlucks, and it’s the first thing to disappear. It’s hearty, easy to make, and just over-the-top enough to feel special. Don’t be surprised if someone asks for the best homemade bread to go with it—this recipe demands something to mop up the sauce. Whether you’re making this as a side for Sunday dinner or sneaking forkfuls straight from the fridge (guilty), these cheesy scalloped potatoes are worth every slice. Even sweet potatoes recipe fans will want in on this one.
Table of Contents
- 1) Key Takeaways
- 2) Easy Scalloped Potatoes Recipe
- 3) Ingredients for Scalloped Potatoes
- 4) How to Make Scalloped Potatoes
- 5) Tips for Making Scalloped Potatoes
- 6) Making Scalloped Potatoes Ahead of Time
- 7) Storing Leftover Scalloped Potatoes
- 8) Try these Side Dishes next
- 9) Scalloped Potatoes
- 10) Nutrition
1) Key Takeaways
Simple method Thin slices meet a warm pan and a quick cheese sauce. The bake does the rest. We relax and wait.
Reliable texture Soft centers sit under a lightly crisp top. Every bite feels cozy. Kids and guests nod.
Easy to scale Small pan for two or big dish for a crowd. The steps stay the same. Cleanup stays sane.
2) Easy Scalloped Potatoes Recipe
Comfort on a plate I reach for scalloped potatoes when the week feels loud. Scalloped potatoes calm a table fast. The aroma fills the room and everyone drifts closer to the dish.
Why this works Thin cuts cook fast. A smooth sauce clings well. Cheese melts clean. Nothing fights the fork. Recipe scalloped potatoes fans spot the balance at once.
What you taste Cream meets cheddar and soft slices. Little edges turn golden. Best scalloped potatoes recipe seekers find tender layers and gentle salt. I swipe a corner and grin.
3) Ingredients for Scalloped Potatoes
Russet potatoes Firm flesh holds shape and turns soft with heat. I slice thin for even baking and calm timing.
Unsalted butter This lays the base for the roux. It brings a mellow note that lets cheddar lead.
Yellow onion A small dice softens fast. It brings light sweetness that pairs with the cheese.
Garlic One quick sizzle wakes the pot. The scent hints at depth without shouting.
All purpose flour A spoon or two thickens the sauce. Lumps fade with steady whisk work.
Milk Warm milk blends into the roux. The sauce turns smooth and ready for cheese.
Sharp cheddar It melts into a rich coat. Cheesy scalloped potatoes recipe lovers cheer here.
Kosher salt and black pepper Small pinches steer the flavor. Taste and nudge as you go.
Fresh thyme Little leaves add a woodsy lift. I scatter a few on top for color.
4) How to Make Scalloped Potatoes
Step 1. Heat the oven to three seven five F. Grease a medium baking dish. I set it near the stove for easy moves.
Step 2. Melt butter in a pan over medium heat. Soften onion. Add garlic for a short stir. The kitchen smells ready.
Step 3. Whisk in flour. Cook a minute to tame the raw taste. Pour in warm milk in a slow stream and keep the whisk moving.
Step 4. Take the pan off the heat. Fold in cheddar. Add salt and pepper. The sauce turns glossy and smooth.
Step 5. Shingle half the potato slices in the dish. Spoon half the sauce over the top. Repeat with the rest for even layers.
Step 6. Cover with foil for the first bake. Uncover for the finish. Look for a golden top and soft centers that yield to a knife.
5) Tips for Making Scalloped Potatoes
Slice with care Thin slices cook at the same pace. A sharp knife or mandoline keeps the stack even and tidy.
Warm the milk Warm liquid blends fast with the roux. The sauce stays smooth and calm with less whisk time.
Rest the pan Give the dish ten minutes after baking. Layers settle. Slices lift clean. Classic scalloped potatoes plate like a dream.
6) Making Scalloped Potatoes Ahead of Time
Partial bake plan I bake until the center still feels a bit firm. I cool and chill. On the day I finish the bake and bring the top back to gold.
Hold the garnish I add thyme at the table. It looks fresh and smells bright. The color pops against the cheese.
Pairing note A small salad sits well next to the pan. Best homemade bread waits on the side for dipping and smiles.
7) Storing Leftover Scalloped Potatoes
Cool and store Let the pan lose steam. Move slices to a tight box. The fridge keeps them happy for three days.
Reheat smart Low oven heat brings back the soft center and gentle top. A splash of milk helps the sauce relax.
Second day wins Flavors settle and grow. Creamy scalloped potatoes taste deeper on day two. I never mind that.
8) Try these Side Dishes next
9) Scalloped Potatoes
Best Cheesy Scalloped Potatoes Recipe Everyone Will Love
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- 2 1/2 pounds russet potatoes, peeled and thinly sliced
- Fresh thyme (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook until soft and fragrant, about 3–4 minutes.
- Stir in the garlic and cook for 30 seconds. Then whisk in the flour until no lumps remain.
- Slowly pour in the milk while whisking continuously. Cook until the mixture thickens slightly—about 5 minutes.
- Remove from heat, stir in the cheddar cheese, and season with salt and pepper.
- Layer half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over them. Repeat with the remaining potatoes and sauce.
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake another 25–30 minutes, or until the top is golden brown and bubbly.
- Let it rest for 10 minutes before serving. Sprinkle with fresh thyme if you’re feeling fancy.
10) Nutrition
Per serving One eighth of the pan gives about two eight five calories with nine grams protein and three grams fiber. Sodium stays near three two zero milligrams. Fat sits near one five grams with nine grams saturated. Carbs reach two nine grams. Sweet potatoes recipe fans can swap half the slices for a mild twist that keeps balance.
About the author I am Linda and I share new home cooking on Cook Daily Recipe at https://www.cookdailyrecipes.com. I test and tweak and write with a real fork near the pan.
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