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If you’ve ever craved a dish that feels like a warm hug in every bite, then let me introduce you to the Best Homemade Scalloped Potatoes Recipe. Creamy, cheesy, and perfectly tender slices of potatoes baked in a luscious sauce—this recipe has the kind of comforting magic that turns any meal into a celebration. Whether it’s a holiday feast or a cozy family dinner, these scalloped potatoes deliver on flavor and texture, making them an absolute favorite to keep in your culinary arsenal.
Ingredients You’ll Need
In this recipe, every ingredient is there for a delicious reason—simple staples come together to create layers of flavor, creaminess, and color. From the buttery richness of the sauce to the sharpness of cheddar cheese, each element plays a key role in making the Best Homemade Scalloped Potatoes Recipe truly shine.
- 3 lbs Yukon Gold or Russet potatoes: Choose your favorite for a creamy texture or a fluffier bite; thin slicing ensures even cooking and layers of flavor.
- 3 tbsp unsalted butter: Adds richness and helps build that smooth, decadent sauce.
- 2 cloves garlic (minced): Infuses the sauce with a subtle aromatic depth that wakes up every bite.
- 3 tbsp all-purpose flour: Essential for thickening the creamy sauce to a perfect consistency.
- 2 cups whole milk: Provides the base of the creamy sauce with just the right balance of richness.
- 1 cup heavy cream: Elevates the sauce to luxurious, silky creaminess that clings to every potato slice.
- 1 tsp salt: Enhances all the flavors without overpowering the dish.
- ½ tsp black pepper: Adds a gentle warmth and balance to the creamy texture.
- ¼ tsp ground nutmeg (optional): A tiny pinch brings an unexpected depth and cozy warmth to the sauce.
- 1 ½ cups shredded sharp cheddar cheese: The star cheese that melts beautifully, delivering a tangy, sharp flavor.
- ½ cup grated Parmesan cheese: Offers a savory saltiness and a golden crust when baked.
- ¼ cup chopped fresh parsley (optional): Adds a fresh, bright contrast and a pop of color when sprinkled on top.
How to Make Best Homemade Scalloped Potatoes Recipe
Step 1: Prep Your Oven and Dish
Preheat your oven to 375°F (190°C) so it’s warm and ready to create that perfect golden crust. While it’s heating, generously grease a 9×13-inch baking dish with unsalted butter or cooking spray. This prevents sticking and adds a little buttery touch around the edges.
Step 2: Create the Creamy Sauce Base
In a medium saucepan over medium heat, melt the 3 tablespoons of unsalted butter until it’s bubbly. Then toss in the minced garlic and sauté it for about a minute until fragrant, which is where the magic starts. Gradually whisk in the flour and cook for a couple of minutes to get rid of that raw flour taste. Slowly add the whole milk and heavy cream, stirring constantly, so the sauce stays smooth and velvety.
Step 3: Season and Enrich Your Sauce
Now, season the sauce with salt, black pepper, and that optional pinch of nutmeg. Let it simmer until thickened, clinging to the back of your spoon, then melt in one cup of shredded sharp cheddar cheese. This cheesy step turns the sauce into something truly irresistible.
Step 4: Layer the Potatoes and Sauce
Arrange half of your thinly sliced potatoes in the bottom of the prepared baking dish. Pour over half of that dreamy sauce, then sprinkle half of your grated Parmesan cheese on top. Repeat with the remaining potatoes and sauce, and finish by scattering the last ½ cup of cheddar cheese on top. This layering creates a beautiful balance of cream and crispiness.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 45 minutes to let the potatoes soften and soak up all that rich sauce. Then remove the foil for the final 20-25 minutes of baking, allowing the top to become golden, bubbly, and irresistibly inviting.
Step 6: Rest and Garnish
Let your scalloped potatoes rest for about 10 minutes before serving. This waiting time helps the sauce thicken slightly and makes serving easier. Just before plating, sprinkle with fresh chopped parsley for a burst of color and a hint of freshness.
How to Serve Best Homemade Scalloped Potatoes Recipe
Garnishes
A simple flourish of fresh parsley brightens up the creamy richness beautifully, adding a pop of green that’s as pleasing to the eye as it is to the palate. For an added touch, a light dusting of extra Parmesan or a sprinkling of crispy fried onions can provide extra texture and flavor contrast.
Side Dishes
Best Homemade Scalloped Potatoes Recipe pairs wonderfully with roasted meats like ham, chicken, or beef, making it ideal for holiday spreads or weekend dinners. Fresh steamed green beans, a crisp garden salad, or glazed carrots are great vegetable sides that balance the richness and add vibrant colors to your plate.
Creative Ways to Present
If you want to dress this classic up for company, serve individual portions in small ramekins or mini cast-iron skillets for an irresistible rustic charm. Alternatively, layer scalloped potatoes in a clear glass baking dish to show off those lovely layers, making the dish as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover scalloped potatoes keep beautifully in the fridge for up to 3 days. Just cover them tightly with foil or plastic wrap. When you want to enjoy them again, gentle reheating brings back that creamy goodness without losing the cheesy charm.
Freezing
This dish freezes well if you want to save time on busy nights. After baking and cooling completely, portion into airtight containers or wrap tightly in foil and freezer-safe bags. They’ll keep for up to 2 months without sacrificing texture or flavor.
Reheating
Reheat your scalloped potatoes in a 350°F oven until warmed through, about 20-30 minutes. Cover with foil at first to prevent the top from drying out, then remove foil in the last 10 minutes to restore that golden, bubbly finish everyone loves.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! Yukon Gold and Russet potatoes are preferred for their balance of creaminess and texture, but you can experiment with red potatoes or even fingerlings. Just make sure to slice them thinly for even cooking.
Is it possible to make this recipe dairy-free?
Yes, you can swap the butter for plant-based margarine, use dairy-free milk like almond or oat milk, and choose a dairy-free cheese alternative. The creaminess may differ slightly, but it will still be delicious.
How do I know when the scalloped potatoes are fully cooked?
The potatoes should be tender when pierced with a fork, and the sauce should be thick and bubbling. Baking covered initially helps soften the potatoes evenly before browning the top.
Can I prepare this recipe in advance before baking?
Definitely! You can assemble the dish, cover it, and refrigerate it overnight before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What’s the best way to get a crispy top on my scalloped potatoes?
Remove the foil for the last 20-25 minutes of baking, allowing the cheese to brown and crisp up beautifully. For extra crispness, you can broil the top for 1-2 minutes—keep an eye on it so it doesn’t burn!
Final Thoughts
There’s something so wonderfully satisfying about the Best Homemade Scalloped Potatoes Recipe. It’s a dish that feels like home with every creamy, cheesy layer and golden, bubbling crust. Whether you’re a seasoned cook or just diving into comfort food classics, this recipe is sure to become a staple in your kitchen. So grab those potatoes, get cozy in the kitchen, and enjoy the deliciousness that only homemade scalloped potatoes can bring.
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Best Homemade Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Best Homemade Scalloped Potatoes recipe features tender Yukon Gold or Russet potatoes baked in a rich, creamy cheese sauce made with sharp cheddar and Parmesan. The garlic-infused béchamel sauce is seasoned with nutmeg, salt, and pepper, then baked until golden and bubbly. Garnished with fresh parsley, this comforting casserole is perfect for family dinners or holiday gatherings.
Ingredients
Potatoes
- 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
Sauce
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ cup grated Parmesan cheese, divided
Garnish
- ¼ cup chopped fresh parsley (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with unsalted butter or cooking spray to prevent sticking.
- Make Cream Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Add the minced garlic and sauté for one minute until fragrant. Gradually whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the whole milk and heavy cream while stirring continuously to avoid lumps.
- Season and Thicken Sauce: Add salt, black pepper, and ground nutmeg to the sauce. Continue cooking and stirring until the sauce thickens slightly. Stir in 1 cup of shredded sharp cheddar cheese until melted and combined, creating a rich, creamy cheese sauce.
- Assemble the Casserole: Arrange half of the thinly sliced potatoes in the prepared baking dish. Pour half of the cream sauce evenly over the potatoes and sprinkle half of the grated Parmesan cheese on top. Repeat layering with the remaining potatoes and sauce, finishing by topping with the remaining ½ cup cheddar cheese.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes, allowing the potatoes to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown and bubbly, indicating the cheese is perfectly melted and the dish is cooked through.
- Rest and Garnish: Let the scalloped potatoes rest for 10 minutes after removing from the oven to set. Garnish with chopped fresh parsley if desired before serving.
Notes
- Use Yukon Gold for creamier potatoes or Russet for a fluffier texture.
- You can substitute sharp cheddar with a blend of Gruyère and Parmesan for a different flavor profile.
- For easier slicing, use a mandoline to get uniform thin potato slices.
- If you prefer a thicker sauce, reduce the milk slightly or cook it longer before adding cheese.
- Leftovers store well in the fridge for 3-4 days and can be reheated in the oven.
