Scalloped Potatoes Recipe
Indulge in classic homemade scalloped potatoes, featuring thinly sliced potatoes baked in a rich, creamy sauce until tender and golden brown. This comforting side dish is perfect for family dinners or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- Pinch of nutmeg (optional)
- 1 cup shredded Gruyere or sharp cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the warm milk, a little at a time, to prevent lumps. Continue whisking until the sauce thickens and comes to a gentle simmer.
- Remove from heat and stir in salt, pepper, garlic powder, and nutmeg (if using). If adding cheese, stir in 1/2 cup until melted.
- Arrange about one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour about one-third of the cream sauce over the potatoes, spreading evenly.
- Repeat layers twice more, finishing with a layer of sauce. If using, sprinkle remaining 1/2 cup cheese over the top.
- Cover the baking dish loosely with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 20-30 minutes, or until potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Let stand for 10-15 minutes before serving to allow the sauce to set.
Notes
For extra flavor, try adding a layer of thinly sliced onions between the potato layers, or a sprinkle of fresh chopped chives just before serving.