Introduction
Scalloped potatoes are a classic comfort food. They bring together creamy layers, cheesy goodness, and deep flavor. Every bite feels warm and homemade. This dish is a favorite at family dinners and holiday meals.
The best part? You can make scalloped potatoes from scratch with simple ingredients. No boxed mix. No shortcuts. Just real food and real taste.
Thinly sliced potatoes, rich cream, and melted cheese come together in perfect layers. When baked, they turn golden and bubbly. The smell alone is enough to bring everyone to the table.
Whether you’re hosting guests or cooking for your loved ones, this dish never fails. It’s easy to prepare, yet it looks and tastes like something special.
In this post, you’ll learn how to make the best scalloped potatoes from scratch. You’ll also get tips for creamy results, ideas for tasty add-ins, and a step-by-step guide. Let’s get started on your new favorite side dish.
Ingredients You’ll Need for Homemade Scalloped Potatoes
To make the best scalloped potatoes from scratch, start with fresh and simple ingredients. Each one adds flavor and texture to this creamy side dish.
Potatoes
Use Yukon Gold or Russet potatoes. They slice well and bake to a tender texture. Yukon Golds are creamy, while Russets give you a fluffier bite. Slice them thin for even cooking.
Cheese
Cheddar is a great choice. It melts easily and adds sharp flavor. You can also mix in Gruyère or mozzarella for extra richness. Use freshly shredded cheese for best results.
Cream or Milk
Cream gives the sauce a rich and smooth texture. Milk works too if you want a lighter version. For the best flavor, use whole milk or a mix of milk and cream.
Butter and Flour (for the Roux)
Melt butter and mix it with flour to make a roux. This helps thicken the cheese sauce. Don’t skip this step—it makes the dish creamy and holds the layers together.
Garlic, Onions, and Seasoning
Sautéed onions and garlic add depth to the flavor. Season with salt, pepper, and a little nutmeg if you like. You can add fresh herbs on top right before baking.
How to Prepare Scalloped Potatoes Step by Step
Making scalloped potatoes from scratch is easy if you follow these simple steps. This method gives you a creamy, cheesy dish every time.
Peel and Thinly Slice the Potatoes Evenly
Wash and peel your potatoes first. Then slice them thin using a sharp knife or mandoline. Make sure the slices are the same thickness so they cook evenly.
Sauté Onions and Garlic for Extra Flavor
Heat a bit of butter in a pan. Add chopped onions and minced garlic. Sauté until soft and golden. This step adds rich, savory flavor to your scalloped potatoes.
Make a Creamy Roux with Butter, Flour, and Milk
Melt butter in a saucepan. Stir in flour to form a paste. Slowly pour in warm milk while stirring. Cook until the sauce thickens. This creamy roux holds everything together.
Layer Potatoes, Sauce, and Cheese in a Baking Dish
Start with a layer of sliced potatoes. Pour some of the creamy sauce on top. Add shredded cheese. Keep layering until you reach the top of the dish. End with a layer of sauce and cheese.
Bake Until Golden, Bubbly, and Fork-Tender
Wrap the dish with foil and bake it in a hot oven. Take off the foil during the last few minutes to let the top brown. It’s ready when the potatoes are soft and the top is golden and bubbly.
Tips for the Creamiest, Most Flavorful Results
To get perfect scalloped potatoes from scratch, small details matter. These tips will help you make a dish that’s creamy, rich, and full of flavor.
Use a Mandoline for Uniform Thin Slices
Slice your potatoes thin and even. Using a mandoline slicer speeds up the process and keeps it simple. Even slices cook evenly and give a smooth texture.
Choose a Sharp Cheese for Maximum Flavor
Pick a sharp cheese like cheddar or gruyère. It melts well and adds bold flavor. Avoid pre-shredded cheese—it doesn’t melt as smoothly.
Don’t Skip the Roux – It Makes the Sauce Velvety
Always make a roux with butter and flour. Then add milk or cream to make it thick and smooth. This creamy base keeps the layers moist and rich.
Cover While Baking, Then Uncover to Brown the Top
Cover the dish with foil at first. This helps the potatoes cook all the way through. Then uncover it for the last 15 minutes to get that golden, bubbly top.
Let It Rest Before Serving for Clean, Neat Slices
After baking, let the dish rest for 10 to 15 minutes. The sauce will thicken slightly. This helps you cut and serve clean portions without a mess.
Common Mistakes to Avoid When Making Scalloped Potatoes
Even with the best ingredients, small mistakes can affect your dish. Avoid these common errors to get perfect scalloped potatoes every time.
Cutting the Potatoes Too Thick
Thick slices take longer to cook and may stay hard in the middle. Always slice your potatoes thin and even for a soft, creamy texture.
Skipping the Pre-Cooking Step for the Sauce
Don’t pour raw milk and cheese over the potatoes. Make a roux first, then cook it into a creamy sauce. This step gives the dish its smooth, rich flavor.
Using the Wrong Type of Potato
Avoid waxy potatoes like red or new potatoes. They don’t break down well. Use starchy types like Yukon Gold or Russet for the best scalloped potatoes.
Overbaking or Underbaking
Watch your baking time. Undercooked potatoes will be firm. Overbaking makes them dry. Bake until they’re tender and the top is golden and bubbling.
Forgetting to Season Each Layer
Potatoes need flavor. Sprinkle salt, pepper, and a little garlic or herbs between layers. Seasoning as you go makes every bite taste better.
Variations and Add-Ins to Try
Want to change things up? You can easily upgrade your homemade scalloped potatoes with a few creative twists. These ideas add flavor, texture, and even fit different diets.
Swap Cheddar for Gruyère or Parmesan
Cheddar is great, but don’t stop there. Gruyère melts beautifully and adds a nutty taste. Parmesan brings a sharp, salty kick. Try mixing cheeses for a bold flavor combo.
Infuse Herbs Like Thyme or Rosemary
Fresh herbs take scalloped potatoes to the next level. Add thyme or rosemary to the sauce or sprinkle over each layer. The aroma and taste are rich and earthy.
Make It Dairy-Free with Plant-Based Options
Need a non-dairy version? Use almond or oat milk instead of cream. Swap in vegan butter and plant-based cheese. You’ll still get a creamy, satisfying texture.
Add a Breadcrumb Topping for Extra Crunch
For a crispy top, mix breadcrumbs with melted butter and sprinkle over the dish. Bake uncovered in the last few minutes. It adds crunch and a golden finish.
Scalloped Potatoes Recipe
Scalloped Potatoes Recipe
Ingredients
- 4 medium Yukon Gold or Russet potatoes peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk or half-and-half for creamier texture
- 1 cup shredded cheddar cheese or cheese of choice
- 1 small onion thinly sliced, optional
- 1 clove garlic minced, optional
- Salt and black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a saucepan over medium heat. Add flour. Whisk for 1 minute.
- Slowly add milk, whisking until thick and smooth. Season with salt and pepper.
- Stir in cheese until melted and creamy. Remove from heat.
- Layer half of the sliced potatoes in a greased baking dish. Add half the onion and garlic if using.
- Pour half the cheese sauce over the layer.
- Repeat with remaining potatoes, onions, and sauce.
- Cover with foil and bake for 40 minutes.
- Uncover and bake another 15–20 minutes, until golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with parsley if desired.
Frequently Asked Questions
1. How do I keep scalloped potatoes from curdling?
Cook the sauce before adding it to the dish. Also, use heavy cream or whole milk to avoid separating during baking.
2. How long do scalloped potatoes take to bake?
Bake at 350°F (175°C) for about 60–75 minutes, until the potatoes are fork-tender and the top is golden.
3. Why are my scalloped potatoes still hard after baking?
The slices may be too thick or undercooked. Always cut the potatoes thin and bake until fully tender.
4. Can I add meat to scalloped potatoes?
Absolutely! Add cooked ham, bacon, or shredded chicken between the layers for a hearty twist.
5. Do I need to peel the potatoes?
Peeling is recommended for a smooth texture, but you can leave the skins on for a more rustic feel.
Conclusion
Scalloped potatoes from scratch are worth every bite. They’re creamy, cheesy, and full of homemade flavor. You won’t return to boxed versions once you try this easy recipe.
Use fresh potatoes, real cheese, and a smooth, rich sauce. Follow the simple steps, and your dish will come out golden and delicious every time.
Whether you serve it at a family dinner or during the holidays, scalloped potatoes always impress. They’re the perfect side dish for any occasion.
Give it a try and taste the comfort in every layer. If you love it, leave a comment or share your version below. We’d love to hear how your scalloped potatoes turned out!
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