Delicious Scalloped Potatoes: 4 Simple Steps to Heaven

Oh, scalloped potatoes! Is there anything more comforting? Seriously, just the thought of those creamy, tender potatoes baked to golden perfection makes my mouth water. This recipe? It’s a total classic, a guaranteed crowd-pleaser, and pretty darn easy to whip up. We’re talking layers of thinly sliced potatoes and onions swimming in a rich, dreamy cream sauce. It’s the ULTIMATE side dish.

I swear, every family gathering growing up, my Aunt Carol would bring her famous scalloped potatoes. And let me tell you, it was the first dish to disappear! Everyone – and I mean everyone – would be fighting over the last scoop. Now, I’m sharing my version, which is pretty darn close to hers (don’t tell her I said that!). Get ready for some serious comfort food!

Why You’ll Love These Scalloped Potatoes

Okay, so why this scalloped potatoes recipe? Trust me, you’re gonna love it. Here’s the lowdown:

Simple Ingredients

Seriously, you probably have most of this stuff in your pantry already! No fancy, hard-to-find ingredients here. We’re talking basics, baby!

Comfort Food Classic

These scalloped potatoes are like a warm hug on a plate. They’re pure comfort food, bringing back all those cozy childhood memories. My favorite!

Perfect Side Dish

This recipe goes with EVERYTHING! Roasted chicken, ham, beef…you name it. These scalloped potatoes will be the star of the show, no matter what you’re serving.

Ingredients for Creamy Scalloped Potatoes

Alright, let’s gather our goodies! Here’s what you’ll need to make these dreamy scalloped potatoes. Don’t skimp on quality – it makes a difference, trust me!

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced (thin is key!)
• 1 medium yellow onion, thinly sliced (same goes for the onion!)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (just a pinch!)
• 1 cup shredded Gruyere cheese (optional, but highly recommended!)

How to Make Scalloped Potatoes: Step-by-Step

Okay, here comes the fun part! Let’s get down to business and make some seriously delicious scalloped potatoes. Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be golden (literally!).

Preparing the Potatoes and Onions

First things first: prep those veggies! Peel your 2 lbs of Yukon Gold potatoes and 1 medium yellow onion. Now, this is important: slice them THIN! I’m talking about 1/8 inch thick. Why? Because thin slices cook evenly and become melt-in-your-mouth tender. A mandoline slicer is your best friend here, but a sharp knife works too (just be careful!).

Making the Cream Sauce

Next up: the creamy, dreamy sauce. In a large saucepan, melt 4 tbsp of unsalted butter over medium heat. Once melted, whisk in 4 tbsp of all-purpose flour until it’s smooth. This is where you don’t want any lumps! Now, slowly whisk in 3 cups of whole milk until everything is smooth and combined. Bring it to a simmer, stirring constantly (seriously, keep stirring!). Cook for about 2-3 minutes, or until the sauce has thickened up a bit. Take it off the heat and stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp of nutmeg. Mmm, that nutmeg smell is heavenly!

Layering and Baking the Scalloped Potatoes

Alright, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish – this will keep those potatoes from sticking. Now, start layering! Put half of the sliced potatoes in the dish, then half of the sliced onions. Pour half of that creamy sauce over the potatoes and onions. Repeat those layers with the rest of the potatoes, onions, and sauce. Cover the dish with foil and bake for 45 minutes. Then, take the foil off and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown. You’ll know they’re ready when you can easily poke a fork through them.

Adding Cheese (Optional)

If you’re feeling fancy (and you should be!), now’s the time to add that 1 cup of shredded Gruyere cheese. Sprinkle it evenly over the top during the last 15-20 minutes of baking time. It’ll melt into a gooey, cheesy blanket of deliciousness. But hey, if you’re not a cheese person, no worries! They’re amazing without it, too.

Let the scalloped potatoes stand for about 10 minutes before serving. This helps the sauce thicken up a bit more. And then? Dig in and enjoy!

Tips for the Best Scalloped Potatoes

Want to take your scalloped potatoes from good to AMAZING? Of course, you do! Here are a few of my favorite tricks for guaranteed success.

Choosing the Right Potatoes

I’m a Yukon Gold kinda gal when it comes to scalloped potatoes. They get super creamy and have a slightly buttery flavor that’s just perfect. But hey, if you don’t have Yukon Golds, Russets will work in a pinch! Just know they might need a little extra baking time ’cause they’re not as naturally creamy.

Ensuring a Smooth Sauce

Lumpy sauce? NO BUENO! The key is to whisk the flour into the melted butter until it’s totally smooth before you add the milk. And then, whisk, whisk, whisk while you’re adding the milk! If you do get a few lumps, don’t panic! Just whisk like crazy, and they’ll usually disappear. A fine-mesh sieve can rescue a sauce if all else fails!

Achieving Perfectly Cooked Potatoes

Nobody wants crunchy potatoes! The easiest way to check for doneness is to poke ’em with a fork. If the fork slides in easily, you’re good to go! If they’re still a little firm, just pop the dish back in the oven for a few more minutes. Every oven’s different, y’know?

Scalloped Potatoes Variations

Okay, so you’ve mastered the classic? Awesome! Now, let’s get a little crazy and jazz things up! Scalloped potatoes are like a blank canvas, ready for your culinary masterpiece. Here are a few ideas to get those creative juices flowing!

Adding Flavor with Herbs and Spices

A pinch of fresh thyme or rosemary? YES, PLEASE! They add such a lovely earthy note. And don’t be afraid to experiment with spices! A little garlic powder or smoked paprika can take things to a whole new level. My personal fave? A tiny bit of cayenne pepper for a subtle kick. Ooh la la!

Cheese Variations

Gruyere is amazing, but it’s not the only cheese in town! Try swapping it out for some sharp cheddar, Monterey Jack, or even a little bit of Parmesan. Or, why not mix and match? A combo of Gruyere and cheddar? Total yum!

Adding Vegetables

Want to make it a meal? Toss in some cooked ham or crispy bacon! Seriously, bacon makes everything better, right? Sautéed garlic? Adds a delicious punch! Or, how about some caramelized onions for extra sweetness? The possibilities are endless, people!

Serving Suggestions for Scalloped Potatoes

So, you’ve got a pan of bubbling, creamy scalloped potatoes…what do you serve with it? Don’t worry, I’ve got you covered! Here are a few ideas that’ll make your meal a total knockout.

Main Course Pairings

Honestly, these scalloped potatoes go with just about anything! But my top picks? Roasted chicken (classic!), a juicy baked ham, or a tender beef roast. They’re the perfect complement!

Side Dish Combinations

Keep it simple! A crisp green salad with a light vinaigrette is always a winner. Or, how about some roasted vegetables? Asparagus, green beans, Brussels sprouts…all delicious!

Storing and Reheating Your Scalloped Potatoes

Okay, so you have leftovers? Lucky you! Here’s how to keep those yummy scalloped potatoes fresh and reheat them like a pro.

Storage Instructions

Once they’ve cooled down a bit, pop those leftover scalloped potatoes into an airtight container and stash ’em in the fridge. They’ll be good for about 3-4 days. Easy peasy!

Reheating Instructions

Wanna bring ’em back to life? You’ve got options! The oven is my fave – it keeps ’em creamy. Just bake at 350°F (175°C) until heated through. Or, if you’re in a hurry, the microwave works too! Just nuke ’em in short bursts, stirring in between, so they don’t get all dry and sad. A little splash of milk can help, too!

Frequently Asked Questions About Scalloped Potatoes

Still got questions? No sweat! Here are a few of the most common questions I get asked about making scalloped potatoes. Let’s get you all set!

Can I make Scalloped Potatoes ahead of time?

Absolutely! You can totally assemble the scalloped potatoes a day ahead. Just cover them tightly and pop ’em in the fridge. When you’re ready to bake, add about 15-20 minutes to the baking time since they’ll be starting cold. Easy peasy!

What is the best cheese to use for Scalloped Potatoes?

Okay, so I’m a Gruyere fan, but honestly, the cheese world is your oyster! Sharp cheddar gives a tang, Monterey Jack is super melty, and Parmesan adds a nutty flavor. Experiment and find your perfect cheese for creamy scalloped potatoes!

How can I prevent the potatoes from sticking to the dish?

Nobody wants stuck-on potatoes! Make sure you grease that baking dish really well. I like to use butter and a little flour. You can even line the bottom with parchment paper for extra insurance. Trust me, it works!

Can I freeze Scalloped Potatoes?

Freezing isn’t ideal, but it can be done. The texture might change a bit – they might be a little more watery when thawed. But if you’re gonna do it, let them cool completely, wrap them tightly in plastic wrap, and then foil. Thaw overnight in the fridge before reheating. Just don’t expect them to be exactly the same as fresh!

Nutritional Information for Scalloped Potatoes

Okay, quick note: nutrition info can vary depending on the brands and ingredients you use, so this is just an estimate, okay? Don’t take it as gospel!

Rate This Scalloped Potatoes Recipe

Loved these scalloped potatoes? Let me know! Leave a comment, give it a rating, and share it with your friends. Happy cooking!

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