Name: Scalloped Potatoes Recipe: Creamy and Comforting
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 2 lbs Yukon Gold or russet potatoes (thinly sliced); 3 tbsp butter; 1 small onion (chopped); 3 cloves garlic (minced); 3 tbsp flour; 2 cups whole milk; 1 cup heavy cream; 1.5 cups shredded cheddar (divided); 1 tsp salt; 1/2 tsp pepper; 1/4 tsp nutmeg (optional); Optional: Parsley (thyme); Suggested Pairings: Roast beef (white wine)

Introduction

Table of Contents

Scalloped Potatoes are a timeless comfort food, perfect for holiday feasts, family dinners, or cozy weeknight meals. Their tender potato slices, enveloped in a creamy, cheesy sauce and baked to bubbly perfection, deliver rich, indulgent satisfaction. Presented in a white ceramic baking dish, garnished with fresh parsley, these Scalloped Potatoes offer a rustic, inviting aesthetic. This recipe delivers classic Scalloped Potatoes, adaptable for dietary preferences, best served hot as a decadent side dish that pairs beautifully with roasts or ham.

Ingredients

For the Scalloped Potatoes:

2 lbs Yukon Gold or russet potatoes, peeled and thinly sliced (1/8-inch thick)
3 tbsp unsalted butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1.5 cups shredded sharp cheddar cheese, divided
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp ground nutmeg (optional, for warmth)

For Serving:

Optional: Chopped fresh parsley or thyme
Suggested Accompaniments: Roast beef, glazed ham, green beans
Suggested Pairings: White wine, sparkling water
Suggested Aesthetic: Serve in a white ceramic baking dish
Suggested Equipment: 9×13-inch baking dish, mandoline slicer, saucepan

Step-by-Step Process

Prep Oven and Dish: Preheat the oven to 375°F. Grease a 9×13-inch white ceramic baking dish with butter or cooking spray.
Make Sauce: In a saucepan over medium heat, melt butter. Add onion; cook for 3-4 minutes until softened. Add garlic; cook for 1 minute until fragrant. Sprinkle flour over the mixture, stirring for 1-2 minutes to form a roux. Gradually whisk in milk and cream, stirring constantly to prevent lumps. Cook for 4-5 minutes until thickened. Remove from heat; stir in 1 cup cheddar, salt, pepper, and nutmeg (if using) until smooth.
Layer Potatoes: Arrange half the potato slices in an even layer in the baking dish, slightly overlapping. Pour half the sauce over the potatoes, spreading evenly. Repeat with the remaining potatoes and sauce.
Top and Bake: Sprinkle the remaining 1/2 cup of cheddar over the top. Cover with foil; bake for 45 minutes. Remove foil; bake for 20-25 minutes until the potatoes are tender and the top is golden and bubbly.
Rest and Serve: Let rest for 10 minutes to set. Garnish with parsley or thyme. Serve hot in the white ceramic baking dish with roast beef, glazed ham, green beans, white wine, or sparkling water.

Tips for Better Scalloped Potatoes

Use a mandoline slicer for uniform 1/8-inch potato slices to ensure even cooking.
Yukon Gold potatoes hold shape well; russets are starchier for a creamier texture.
Whisk sauce constantly to avoid lumps and ensure smoothness.
Don’t skip resting time; it helps the sauce set for easier serving.
Test potatoes with a fork before removing them from the oven; they should be tender.
If the top browns too quickly, cover with foil during the final baking.
Taste the sauce before layering; adjust salt or pepper as needed.
Enhance aesthetic: Serve in a white ceramic dish, sprinkle with parsley or thyme for a rustic look.

Variations and Customization

Gluten-Free Scalloped Potatoes: Use gluten-free flour or cornstarch (1.5 tbsp) for the sauce.
Low-Fat Scalloped Potatoes: Use 2% milk instead of whole, omit cream, and use 1 cup reduced-fat cheese.
Vegan Scalloped Potatoes: Replace butter with vegan margarine, use plant-based milk and cream, and use vegan cheese.
Cheesy Scalloped Potatoes: Add 1/2 cup grated Parmesan or Gruyère with cheddar.
Herbed Scalloped Potatoes: Add 1 tsp fresh thyme or rosemary to the sauce.
Bacon Scalloped Potatoes: Stir in 1/2 cup cooked, crumbled bacon before baking.
Low-Sodium Scalloped Potatoes: Reduce salt to 1/2 tsp and use low-sodium cheese.
Spicy Scalloped Potatoes: Add 1/4 tsp cayenne or 1 tbsp diced jalapeños to the sauce.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for 4 days.
Reheat in the oven at 350°F for 15-20 minutes or microwave for 1-2 minutes, stirring halfway.
Freeze baked dishes in an airtight container for 2 months; thaw in the fridge and reheat gently to avoid sauce separation.
Serve hot for the best texture; cold potatoes may firm up.
Use leftovers as a base for casseroles or top with fried eggs.
Don’t leave at room temperature for over 2 hours.
Pair with protein-rich mains, like ham, to balance richness.
Presented in a white ceramic baking dish with garnishes for an inviting charm.

Nutritional Information

Based on 6 servings (1 cup each):

Calories: 420 kcal
Total Fat: 26g
Saturated Fat: 16g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 620mg
Total Carbohydrates: 34g
Dietary Fiber: 3g
Sugars: 6g
Protein: 12g
Vitamin A: 18% Daily Value
Vitamin C: 20% Daily Value
Calcium: 30% Daily Value
Iron: 8% Daily Value

Note: Values vary by brand. These are high in fat and carbs; try low-fat or vegan versions. Serve with veggies for balance.

Conclusion

This Scalloped Potatoes recipe offers a creamy, comforting side dish perfect for any occasion. It transforms simple ingredients into a classic indulgence. Its easy preparation and rustic presentation make it a favorite. The tender potatoes and cheesy sauce, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its rich appeal.