Description
Classic scalloped potatoes feature thinly sliced Yukon Gold or Russet potatoes layered with a creamy, cheesy sauce made from butter, flour, milk, onions, and garlic, then baked to golden perfection with a Parmesan crust. This comforting side dish is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 2 lbs potatoes (Yukon Gold or Russet), thinly sliced
Cream Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup grated cheddar cheese (optional)
Topping
- 1/2 cup grated Parmesan cheese for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- Make the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute. Whisk in the flour to form a roux and cook for 1-2 minutes, ensuring the flour is fully incorporated.
- Add Milk: Gradually whisk in the milk while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes. Season with salt, pepper, and nutmeg if using. If you like, stir in the grated cheddar cheese until melted and the sauce is smooth.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Pour half of the cream sauce over the potatoes, coating them evenly. Add the second layer of potatoes and top with the remaining cream sauce.
- Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top for a nice golden, cheesy crust once baked.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the top is bubbly and golden brown.
- Serve: Allow the scalloped potatoes to cool for 5-10 minutes before serving so the sauce can thicken slightly and the dish sets perfectly.
Notes
- Use Yukon Gold potatoes for creamier texture or Russet potatoes for a fluffier bite.
- Half-and-half or cream can be substituted for whole milk for a richer sauce.
- Adding cheddar cheese to the sauce is optional but enhances the flavor.
- Allowing the dish to rest after baking helps it hold its shape when served.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
