Scalloped potatoes are the ultimate comfort food, featuring layers of tender potatoes enveloped in a rich, creamy cheese sauce. Whether served as a holiday side dish or a weeknight treat, this classic recipe is always a crowd-pleaser. Follow this step-by-step guide to create the most delicious homemade scalloped potatoes!
Why You’ll Love This Recipe
- Rich & Creamy – A velvety cheese sauce coats every slice of potato.
- Perfect for Any Occasion – A comforting side dish for holidays, potlucks, or family dinners.
- Easy to Customize – Add different cheeses, seasonings, or proteins for variety.
Ingredients Breakdown
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Potatoes: The base of the dish, providing a tender and hearty texture.
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Butter & Flour: Create a roux to thicken the cheese sauce.
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Milk: Adds creaminess to the sauce.
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Cheddar Cheese: Gives a rich, sharp flavor.
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Salt & Cayenne Pepper: Enhance the taste with a bit of warmth.
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Paprika: Adds a hint of smoky flavor and a pop of color.
Tips and Tricks
- Slice Potatoes Evenly – Use a mandoline for uniform thickness and even cooking.
- Extra Creaminess – Substitute half the milk with heavy cream.
- Prevent Over-Browning – Cover with foil for the first 30 minutes, then remove for a crispy top.
Variations and Customizations
- Cheese Lovers – Mix in Parmesan, Gruyère, or Monterey Jack.
- Garlic Flavor – Add minced garlic or garlic powder to the sauce.
- Loaded Version – Top with crumbled bacon and chopped green onions.
Pairing Suggestions
- Main Dishes: Roast chicken, glazed ham, or grilled steak.
- Vegetable Sides: Roasted Brussels sprouts, sautéed green beans, or a fresh garden salad.
- Breads: Serve with warm dinner rolls or garlic bread.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe dish for up to 2 months. Reheat in the oven at 350°F until warmed through.
- Reheating: Warm in the microwave or oven until creamy and hot.
Popular Questions
Can I make scalloped potatoes ahead of time?
Yes! Assemble the dish, cover, and refrigerate overnight. Bake when ready to serve.
What’s the best potato for scalloped potatoes?
Yukon Golds provide a creamy texture, while Russets yield a fluffier consistency.
How do I make the sauce thicker?
Add an extra tablespoon of flour when making the roux or reduce the milk slightly.