If you’re looking for that one dish that just screams cozy dinner, something so creamy and cheesy your fork practically sinks right through it, then this Scalloped Potatoes Recipe is what you need on your table tonight! I’m Daniel, and I started Reciqa because I genuinely believe that the best meals don’t need complicated steps or impossible ingredients. Cooking should be joyful, nourishing, and above all, simple enough for any weeknight.
I’ve spent years chasing that perfect texture—tender slices nestled in a rich, velvety sauce—and I’ve finally nailed it. This isn’t some fussy potato gratin; this is pure, unadulterated comfort food that tastes like it simmered all day long. Trust me, once you try layering these potatoes with the homemade cheese sauce, you’ll never go back to the box mix again. It’s the ultimate side dish for holidays or just a Tuesday when you need a hug in a casserole dish.
Gathering Your Ingredients for the Scalloped Potatoes Recipe
Okay, before we even think about turning on the stove, we need to make sure we have everything ready to go for this amazing Scalloped Potatoes Recipe. Getting your mise en place done first is my secret weapon for keeping stress low! Don’t skimp on the quality here, especially the cheese—it makes a huge difference in how creamy everything turns out.
Also, a quick note: those potatoes have to be sliced paper-thin. If you don’t slice them thin enough, they won’t get tender in time, and nobody wants crunchy potatoes in their creamy bake!
Essential Components for This Scalloped Potatoes Recipe
Here are the stars of the show. Make sure you grab those Yukon Golds or Russets—they hold up best when they bake!
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes (peeled) | 8 cups (about 3 lbs) | Must be sliced very thinly, think 1/8-inch! |
| Butter | 4 tablespoons | For starting our aromatic base. |
| Onion & Garlic | ½ cup diced onion, 1 tsp minced garlic | Cook until soft, not brown. |
| Flour | 6 tablespoons | This is what thickens our sauce. |
| Liquids | 1 cup broth, 2 cups milk | Chicken broth adds depth, but use veggie broth if needed. |
| Cheese & Herbs | 1 cup cheddar, ½ tsp thyme (plus garnish) | Shred that cheese yourself—it melts so much better! |
Equipment You Need
You don’t need a million gadgets, but a couple of things really help nail the texture for this cheesy potato dish.
- A sturdy, large saucepan for the sauce.
- A mandolin slicer (if you have one!) for those perfect, uniform potato slices.
- A 9×13 inch baking pan.
Step-by-Step Guide to Perfect Scalloped Potatoes Recipe
This is where the magic happens! Follow these steps closely, especially when building that sauce, and you will have the most incredible Scalloped Potatoes Recipe you’ve ever made. Remember what I said about slicing the potatoes? It’s crucial here. If they are too thick, they stay hard. We are aiming for slices about 1/8 of an inch thick. If you have a mandolin, this is its moment to shine!
Preparing the Potatoes and Oven Setup
First things first, let’s get our environment ready. Grab that 9×13 pan and give it a good spray with nonstick—we don’t want any stuck bits later! While you are washing, drying, and peeling those three pounds of potatoes, go ahead and set your oven to 350°F. Let it heat up while you work on getting those potatoes uniformly thin. Seriously, take your time here. Once they are sliced, set them aside, ready for layering.
Building the Creamy Sauce Base
Now for the sauce, and this is where you need to pay attention to the heat! Put your large saucepan over medium-low heat and melt the butter. Toss in your diced onion and minced garlic. You just want them soft and fragrant, maybe 3 to 4 minutes. Don’t let them brown; that changes the flavor completely!
Once they are soft, sprinkle in the flour. You have to cook that flour for a solid two minutes, stirring constantly. This cooks out that raw flour taste. Now, turn the heat down to low! This is vital. Slowly pour in the chicken broth while whisking like crazy—we want zero lumps. Once smooth, add the milk and keep whisking until the mixture comes to a boil and starts thickening up nicely. Season it well with salt and pepper to taste.
Flavoring and Assembling the Scalloped Potatoes Recipe
Once the sauce is thick, pull it off the heat immediately! If it stays on the burner, it will get tough. Stir in your half teaspoon of thyme and all that grated cheddar cheese until it’s completely melted and smooth. Look at that gorgeous, velvety sauce!
Time to assemble. Put half of your thin potato slices in the bottom of the prepared pan. Give those potatoes a little sprinkle of salt and pepper—don’t skip seasoning the layers! Pour exactly half of your cheese sauce over the first layer. Now, add the second layer of potatoes, season again, and pour the rest of that glorious sauce over the top. Finish it off with a sprinkle of fresh thyme leaves.
Baking and Resting the Comfort Food
Cover the pan tightly with foil. We need to steam those potatoes until they are nearly tender, so bake it covered for 45 minutes. After that time, carefully remove the foil—watch out for the steam!—and bake uncovered for another 30 minutes. This second phase is what browns the top beautifully. When it comes out, resist the urge to dig in! Let the entire Scalloped Potatoes Recipe rest on the counter for a good 10 to 15 minutes. This resting time lets the sauce set up so it doesn’t run everywhere when you scoop it out.
Why You Will Love This Scalloped Potatoes Recipe
Honestly, this recipe is a winner because it delivers maximum comfort with surprisingly little fuss. It’s the perfect side dish for potlucks or Sunday dinner. You get that incredible depth of flavor without spending hours fussing over complicated techniques.
- Incredibly creamy texture thanks to the slow-simmered sauce.
- The perfect balance of savory cheese and fragrant thyme.
- It tastes even better the next day—if you have any leftovers!
Expert Tips for Your Scalloped Potatoes Recipe Success
I want everyone to ace this Scalloped Potatoes Recipe, so here are the non-negotiables. First, please use Yukon Gold or Russet potatoes; they just hold their shape better than those waxy types when baked in all that creaminess. Second, I cannot stress this enough: shred your own cheddar cheese! Pre-shredded cheese has anti-caking agents that make the sauce gritty instead of smooth. A little extra effort there equals gourmet results!
Understanding the Nutrition in Your Scalloped Potatoes Recipe
Now, let’s talk fuel! This is pure comfort food, so we aren’t aiming for low-cal here, but it’s helpful to know what you’re enjoying. These numbers are just estimates, so please keep that in mind when you are scooping out those cheesy potatoes. It’s a hearty side dish, offering a good amount of protein and fat to keep you satisfied.
| Nutrient | Amount (Estimate) |
|---|---|
| Calories | 350 |
| Fat | 18g |
| Carbohydrates | 35g |
| Protein | 12g |
Storing and Reheating Leftover Scalloped Potatoes Recipe
Even the best Scalloped Potatoes Recipe sometimes yields leftovers, and we absolutely want to save those cheesy potatoes! The good news is they store really well. Once cooled completely, cover the dish tightly with plastic wrap or transfer portions to an airtight container. They should keep nicely in the fridge for about three to four days. Don’t leave them sitting out too long, though; we need to keep that creamy texture safe!
Reheating is where people mess up, but it’s easy if you know the trick. Never blast them in the microwave on high! That will dry them out fast. When reheating, you need to bring back that moisture.
| Storage/Reheat Method | Instructions for Creaminess |
|---|---|
| Refrigerator Storage | Airtight container for up to 4 days. |
| Oven Reheating | Cover tightly with foil, add a splash of milk or broth underneath the potatoes, bake at 350°F until warmed through (about 20-25 minutes). |
| Microwave Reheating | Use short bursts (30-45 seconds) on 50% power, stirring gently between bursts. |
Frequently Asked Questions About Scalloped Potatoes Recipe
I get so many questions when people try this dish for the first time, and that’s wonderful! It means you’re excited to make the best Scalloped Potatoes Recipe possible. Here are a few things I hear most often when folks are attempting this classic comfort food.
Can I make this Scalloped Potatoes Recipe ahead of time?
Yes, absolutely! I often assemble the whole thing—potatoes layered, sauce poured, everything ready to go—and keep it covered in the fridge overnight. When you bake it the next day, you just need to add about 15 to 20 minutes to the covered baking time since the ingredients start cold. It’s perfect for holiday prep!
What potato types work best for cheesy potatoes?
For the best result in these cheesy potatoes, you really want a potato that holds its shape but still gets nice and soft inside. My go-to is the Yukon Gold because they have a buttery texture. Russets are great too, but they can sometimes break down a little more easily. Just make sure they are sliced consistently thin!
How do I prevent the sauce from separating?
This is all about temperature control when making the roux and adding the liquids. The main trick for keeping your sauce smooth when making this potato gratin is to cook the flour for a full two minutes before adding liquid, and then, when you add the milk and broth, make sure the heat is low and you whisk constantly! Once you add the cheese, pull it totally off the heat so the fat doesn’t break away from the sauce.
Share Your Scalloped Potatoes Recipe Experience
I truly hope this recipe brings as much warmth to your table as it does to mine. If you made these creamy, cheesy potatoes, I’d love to hear how they turned out! Drop a comment below and let me know what you served them with. Seeing your success really makes my day!
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Scalloped Potatoes Recipe: 1 Amazing Comfort
- Total Time: 95 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Scalloped Potatoes Recipe. This recipe yields creamy, cheesy potatoes baked until tender. Daniel from Reciqa shares this comforting dish perfect for any meal.
Ingredients
- 8 cups potatoes, about 3 pounds peeled and sliced really thin
- 4 tablespoons butter
- ½ cup onion, diced
- 1 teaspoon garlic, minced
- 6 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- ½ teaspoon thyme
- salt and pepper, to taste
- 1 cup cheddar cheese, grated
- ½ tablespoon fresh thyme
- fresh thyme for garnish
Instructions
- Spray a 9×13 pan with nonstick spray. Preheat oven to 350°F.
- Wash, dry and peel the potatoes. Using a mandolin slice the potatoes very thin (⅘-inch thick).
- In a large saucepan over medium low heat melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
- Add the flour and cook 2 minutes longer.
- Reduce the heat to low and slowly pour in the chicken broth whisking the whole time. Next add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.
- Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
- Place half of the sliced potatoes in a layer in the bottom of the 9×13 prepared pan. Season with salt and pepper. Pour half of the sauce over the top of the potatoes.
- Next add the second layer of sliced potatoes. Season with salt and pepper. Pour the remaining sauce over the top. Sprinkle with fresh thyme.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake another 30 minutes.
- Remove from oven. Garnish with fresh thyme. Let the dish sit for about 10 to 15 minutes before serving.
Notes
- Yukon gold or russet potatoes are traditionally used to make scalloped potatoes because they hold their shape well when baked with creamy cheese and milk.
- Slice potatoes VERY thinly or you may need to increase bake time for tenderness.
- Shred the cheese yourself; pre-shredded cheese often contains preservatives that hinder melting.
- To remove thyme leaves, hold the stem by the growing end and move your fingers down toward the base, stripping the leaves off.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
