Best Scalloped Potatoes Ever

Scalloped potatoes are a creamy, cheesy side dish that’s as comforting as it is delicious. This simple recipe layers thinly sliced potatoes with a smooth, buttery cheese sauce made with sharp cheddar and a hint of cayenne for a bit of warmth.

Topped with extra cheese and paprika for color, the dish is baked to perfection, with a golden, bubbly finish. Whether served alongside a holiday roast or as a weeknight treat, scalloped potatoes are always a crowd-pleaser that brings rich flavor and satisfying texture to the table.

How to make Scalloped Potatoes

Ingredients:

– 4 cups thinly sliced potatoes

– 3 tablespoons butter

– 3 tablespoons flour

– 1 1⁄2 cups milk

– 1 teaspoon salt

– 1 dash cayenne pepper

– 1 cup grated sharp cheddar cheese

– 1⁄2 cup grated cheese, to sprinkle on top

– Paprika

Instructions:

– In a small sauce pan, melt butter and blend in flour.

– Let sit for a minute.

– Add all of cold milk, stirring with a whisk.

– Season with salt and cayenne.

– Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

– Reduce heat and stir in cheese.

– Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

– Pour half of cheese sauce over potatoes.

– Repeat with second layer of potatoes and cheese sauce.

– Sprinkle the remaining cheese on top.

– Top with some paprika for color.

– Bake uncovered for about 1 hour at 350°F.

Notes:

Potato Variety:

For best results, use starchy potatoes like Russets or Yukon Golds. These varieties hold their shape well while absorbing the creamy sauce, creating that perfect texture.

Thin Slices:

Slice the potatoes as evenly and thinly as possible (about 1/8 inch thick). This ensures they cook evenly and become tender without the dish being too watery.

Cheese Options:

While this recipe calls for sharp cheddar, you can experiment with different cheeses for variety. Gruyère, Monterey Jack, or Fontina would also work beautifully for a slightly different flavor profile.

Make-Ahead:

You can prepare the casserole ahead of time, assembling the layers and storing it in the fridge for a day or two before baking. This allows the flavors to meld together even more.

Consistency of Sauce:

The sauce should be thick enough to coat the back of a spoon but still pourable. If it seems too thick after adding the cheese, you can thin it out with a little extra milk or cream.

Baking Tips:

If you like your scalloped potatoes extra crispy on top, increase the oven temperature to 375°F during the last 10 minutes of baking, or use the broiler for a couple of minutes (watch carefully so it doesn’t burn).

Spices & Seasoning:

The dash of cayenne pepper adds a subtle kick, but you can adjust the heat or substitute it with paprika if you prefer a milder flavor. Garlic powder or onion powder also work well for extra depth.

Freezing:

While you can freeze scalloped potatoes after baking, note that the texture may change slightly once thawed. It’s best to eat the dish fresh, but if you must freeze, let it cool completely, wrap tightly, and store in an airtight container for up to a month.

Serving Suggestions:

Scalloped potatoes are a rich, indulgent side dish, so they pair wonderfully with lighter proteins like roasted chicken, grilled fish, or a fresh green salad to balance the meal.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of cheese for this recipe?

Yes, you can experiment with different cheese varieties to suit your taste.

While cheddar is commonly used, you can try alternatives like Gruyère, Swiss, or Parmesan for unique flavors.

Can I prepare this dish in advance and bake it later?

Yes, you can assemble the dish ahead of time and refrigerate it.

When ready to bake, simply preheat your oven and follow the cooking instructions.

You may need to add a few extra minutes to the baking time if the dish is cold from the refrigerator.

Can I substitute whole milk for the milk in the recipe?

Yes, you can substitute whole milk for the milk in this recipe. It will result in a creamier sauce.

You can also use lower-fat milk options like 2% or 1% if you prefer a lighter version.

What can I serve Scalloped Potatoes with?

Scalloped Potatoes are a versatile side dish that pairs well with various main courses.

They complement roasted meats, grilled chicken, or even vegetarian dishes.

It’s a popular side for holiday dinners.

How can I make this dish gluten-free?

To make this recipe gluten-free, you can substitute a gluten-free flour blend for the all-purpose flour.

Ensure that the rest of the ingredients you use, including the cheese, are also gluten-free.

This adjustment will allow individuals with gluten sensitivities to enjoy the dish.

Can I use a different type of potato for this recipe?

While russet potatoes are commonly used for scalloped potatoes, you can also use Yukon Gold or red potatoes.

These varieties have a slightly different texture and flavor, but they work well in this dish.

What can I do if my cheese sauce is lumpy?

If your cheese sauce becomes lumpy, it may be due to cooking it at too high a temperature or not stirring it consistently.

To fix this, remove it from the heat and whisk vigorously until the lumps are gone.

If needed, you can strain the sauce to remove any remaining lumps.

Can I make this recipe without cayenne pepper if I don’t like spicy food?

Absolutely! The cayenne pepper is included for a touch of heat, but it’s entirely optional.

You can omit it if you prefer a milder dish or if you’re serving it to individuals who don’t enjoy spicy flavors.

Do I need to peel the potatoes before slicing them?

Whether to peel the potatoes or not is a matter of personal preference.

Peeling is not required, and leaving the skins on can add a rustic texture and additional nutrients to the dish.

Simply make sure to wash and scrub the potatoes thoroughly if you choose not to peel them.

Can I make this dish ahead of time and reheat it?

Yes, you can make Scalloped Potatoes ahead of time and reheat them.

After baking, allow the dish to cool, cover it, and refrigerate.

To reheat, place it in a preheated oven at 350°F (175°C) for about 20-30 minutes or until heated through.

You may want to add a little extra milk or cream to prevent it from drying out during reheating.