Scalloped potatoes are a creamy and cheesy dish that’s perfect for any meal. Layers of thinly sliced potatoes mingle with rich cheese and a velvety sauce that makes each bite comforting!
Honestly, who can resist that gooey cheese on top? I love serving them as a side dish, and they make any dinner feel special. Plus, leftovers—if there are any—are just as good! 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my favorite for scalloped potatoes due to their creamy texture. Russets work too but can be starchier. If you’re in a pinch, red potatoes can be used, but they might hold their shape differently.
Heavy cream/Milk: For a lighter version, you can swap in whole milk or half-and-half instead of heavy cream. Almond or oat milk could also work for a dairy-free option, but make sure to choose unsweetened for a good flavor balance.
Cheese: Sharp cheddar offers great flavor, but feel free to mix in Gruyère or mozzarella for creaminess! If you’re looking for a vegan version, nutritional yeast can replace cheese for that cheesy flavor.
Garlic: I love adding a bit more garlic for extra flavor. If fresh garlic isn’t available, garlic powder works fine, but use it sparingly (1/4 teaspoon).
Thyme: Fresh thyme truly enhances the dish, but dried thyme can easily substitute. Use half the amount if you’re using dried since it’s more concentrated.
How Do I Slice Potatoes Evenly?
Slicing potatoes evenly can be tricky. Using a sharp knife is essential, or a mandoline slicer delivers uniformly thin slices every time. Aim for about 1/8 inch thickness. This ensures even cooking, so all layers cook through nicely!
- Set your potato on a cutting board. Start from one end and slice down in a steady motion.
- If you have a mandoline, adjust the thickness setting, and run the potato across the blade for precise cuts.
- Remember to be careful with your fingers, especially when using a mandoline—an onion glove can help protect your hands!
What’s the Best Way to Layer the Potatoes?
Layering is key for that creamy texture throughout! Start with a bottom layer of potatoes and leave just enough space for sauce to seep through.
- Pour the sauce over each layer so every slice gets coated.
- Don’t overload; around 2-3 layers will keep the dish manageable and delicious.
- If unsure, start with a potato layer, then sauce, and repeat until you get close to the top, finishing with cheese for that lovely browned crust.
With these tips, your scalloped potatoes will be sure to impress! Enjoy this comfort dish with your loved ones.
Scalloped Potatoes Recipe
Ingredients You’ll Need:
For the Dish:
- 4 large potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 cups heavy cream or whole milk
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups sharp cheddar cheese, shredded
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Ingredients:
- 1 tablespoon all-purpose flour (for thickening the sauce)
- Chopped fresh parsley or thyme, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 1 hour for baking. You’ll wait an additional 10-15 minutes for the dish to cool, making it ready to serve. In total, you’re looking at about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, butter a medium-sized baking dish to prevent sticking.
2. Slice the Potatoes:
Peel the potatoes and slice them thinly—aim for 1/8 inch using a sharp knife or a mandoline slicer for uniformity. This ensures even cooking.
3. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Once it’s melted, add the minced garlic and sauté for about 1 minute until fragrant. Then, pour in the heavy cream (or milk). If you want a thicker sauce, add the flour now, whisking until smooth. Gently heat the mixture, but don’t let it boil.
4. Add Cheese and Season:
Stir in 1 cup of the shredded cheddar cheese, salt, freshly ground black pepper, and thyme. Keep stirring until the cheese is melted and everything is well combined.
5. Layer the Potatoes:
Begin layering by placing a layer of potato slices in the bottom of your prepared baking dish, slightly overlapping them. Pour a portion of the cheese sauce over this layer just to cover it. Repeat this process with another layer of potatoes and sauce until you reach the top, finishing off with a layer of potatoes that you’ll top with the remaining half cup of cheddar cheese.
6. Bake the Dish:
Cover your dish with aluminum foil to keep it from drying out in the oven. Bake for 45 minutes in your preheated oven. After this time, carefully remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
7. Cool and Serve:
Once the scalloped potatoes are done, let them cool for 10-15 minutes. This resting period will allow the sauce to thicken up a bit more. Before serving, consider garnishing with some fresh parsley or thyme to add a pop of color!
Enjoy your deliciously creamy and cheesy scalloped potatoes, perfect for family dinners or special gatherings!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is a classic choice, you can mix in cheeses like Gruyère or fontina for a different flavor. Mozzarella works well for a gooey texture. Just keep the total cheese volume the same!
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply omit the flour from the sauce. The heavy cream and cheese will still create a creamy base. If you want a thicker sauce, you can add a gluten-free thickening agent like cornstarch instead.
Can I Prepare Scalloped Potatoes in Advance?
Yes! You can assemble the dish ahead of time, cover it, and refrigerate it for up to a day before baking. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven, just to take the chill off.
How Do I Store Leftovers?
Store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them in the oven at 350°F (175°C) until heated through, or you can microwave individual portions.
