These scalloped potatoes with cheesy topping are the ultimate potato side dish for a special occasion. They're layered with tender potatoes and a rich, creamy sauce, then covered with cheese and baked until golden brown. It doesn't get much better than that!
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Why This Recipe Works
Scalloped potatoes are the king of potato side dishes. Most traditional scalloped potato recipes don't include cheese, but I add a cheese topping to make them even more decadent, a bit like mac and cheese, but with potatoes!
They make a great choice for a holiday meal and go great with my double smoked ham, simple roasted turkey, or roasted beef like my garlic and herb crusted rib roast.
Ingredient Notes
- Potatoes - I prefer russet potatoes for scalloped potatoes. The shape is easy to work with, and the texture is perfect. You can substitute Yukon Gold as well, but avoid waxier varieties like red potatoes.
- Milk - I'm using milk in this recipe to lighten it up, but you can use heavy cream instead for an even richer sauce.
- Chicken broth - Use a low-sodium or no-salt broth to help control the salt level.
- Cheese - I like to use a mix of white cheddar and yellow cheddar cheese. A blend of Gruyere and Parmesan is also a great choice.
- Onion and Garlic - These provide a bit of savory flavor to the sauce.
- Butter and Flour - The sauce is a béchamel sauce, so you'll make a light roux from equal parts flour and butter to thicken the sauce.
How to Slice Potatoes for Scalloped Potatoes
One of the main keys to this dish is getting thin and even slices of the potatoes. The easiest way to achieve this is with a mandolin. If you don't have one, I'd highly suggest adding one to your kitchen. They're fairly cheap and come in handy when doing many slicing tasks. Just watch those fingertips! I'd recommend using a cut resistant glove if you don't have one.
You can also use the slicing blade of a food processor if you like. You may need to cut your potatoes in half to get them into the feed tube.
Of course, you can also use a knife. You'll want to aim for around ⅛ inch thick slices.
Step-by-Step Instructions
- Prep - Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
- Cook the Onion and Garlic- Sauté the diced onions in melted butter in a saucepan over medium heat for around 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until it becomes fragrant. Be sure to stir while the garlic cooks, as it can burn easily.
- Make the Roux - Make the roux by stirring in the flour with the butter and onions, and cook for 1-2 minutes until lightly browned. You want to keep the sauce fairly light, so don't let the roux get too dark.
- Make the Sauce - When the roux is ready, add the milk and broth and stir constantly for around one minute until smooth. Bring to a low simmer and cook for another 4-5 minutes until thickened. Remove from the heat and stir in ½ cup of the cheese and season with salt and pepper.
- Assemble - Spoon a small amount of the sauce into a baking dish and spread it evenly. Add a single layer of potatoes, slightly overlapping each one. Add around ⅓ of the remaining sauce and spread evenly, then top with ½ cup of the cheese. Repeat the process for 2 more layers for a total of three layers.
- Cook the Potatoes - Bake the dish at 375°F for around 1 hour. The potatoes should be fork-tender, and the sauce should be bubbly. If the cheesy top begins to brown too much towards the end, cover the dish loosely with foil.
- Rest - After baking, let the dish sit for 10-15 minutes. The sauce will thicken a bit more as the potatoes cool.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat in a baking dish in a 325°F oven for 10-12 minutes until warmed through. Smaller portions can be heated in the microwave.
Frequently Asked Questions
Au Gratin is a French cooking method where an ingredient is mixed with bechamel sauce and topped with a cheese or breadcrumb topping, then baked. Scalloped potatoes do not always have a topping. Since this scalloped potatoes recipe uses a cheesy topping, it is technically the same as potatoes au gratin.
The most common causes of runny, soupy scalloped potatoes are making the sauce too thin or using a waxy potato variety. The béchamel sauce needs to be thick enough to coat the back of a spoon before adding to the dish. Starchy potatoes like Russet and Yukon gold absorb more moisture, and the starches help to thicken the sauce. Resting the dish after cooking will also help to thicken the sauce.
Make Ahead Instructions
If you want to make scalloped potatoes ahead of time, it's best to bake them and reheat them when time to serve. Simply prepare the recipe as directed, then allow the potatoes to cool completely and cover and refrigerate.
They will keep in the fridge for up to 3 days. When you're ready to serve, heat it in a 350°F oven for about 30 minutes until warmed through.
What to Serve with Scalloped Potatoes
These rich and indulgent potatoes are practically begging to be served with a thick, juicy steak or roasted meat like my pepper-crusted roast beef or my bottom round roast beef! My garlic butter green beans are a perfect choice for a green veggie on the side.
More Side Dish Recipes
📖 Recipe
Scalloped Potatoes
Ingredients
- ¼ cup butter
- 1 large onion , diced
- 2 cloves garlic , minced
- ¼ cup flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds potatoes , sliced about ⅛ inch thick
Instructions
- Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add garlic and cook for another minute. Then add flour and cook for 1-2 minutes, stirring frequently, until light brown.
- Add the milk and broth whisking constantly for around 1 minute until the mixture is smooth. Bring to a low simmer and stir occasionally for another 4-5 minutes until thickened. Remove from heat and stir in ½ cup of cheddar cheese and season with salt and pepper.
- Spoon a thin layer of the sauce into the baking dish and spread evenly. Add a single layer of potatoes, slightly overlapping. Top with around ⅓ of the sauce then ½ cup of cheese. Repeat for 2 more layers.
- Bake uncovered for around 1 hour until potatoes are tender. If top begins to brown too much during cooking you can loosely cover with foil.
- Let stand for around 10-15 minutes before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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