Scalloped potatoes make a rich and comforting side dish that pairs well with any meal.
This classic recipe features thinly sliced potatoes layered with a creamy homemade béchamel sauce.
The result is a golden, bubbling, and perfectly tender dish that will impress at any gathering.
Ingredients
For the Potatoes:
- 4 large russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 tablespoon unsalted butter (for greasing the dish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color and flavor)
For the Béchamel Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan — optional for a richer flavor)
Instructions
1. Prepare the Potatoes
Start by washing and peeling the potatoes. Using a mandoline slicer or a sharp knife, slice them into uniform 1/8-inch thick rounds. Evenly sized slices ensure consistent cooking and a tender texture.
Place the sliced potatoes in a large bowl of cold water to prevent browning. Pat them dry before layering.
2. Preheat the Oven and Grease the Dish
Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking and create a slight crispiness on the edges.
3. Make the Béchamel Sauce
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until it forms a smooth roux.
Slowly pour in the warm milk and heavy cream while continuously whisking to prevent lumps.
Add salt, nutmeg, and garlic powder, stirring until the sauce thickens (about 3–5 minutes). If using cheese, stir it in until melted and smooth.
4. Assemble the Layers
Arrange one-third of the potato slices evenly in the greased baking dish. Season with salt, pepper, and a sprinkle of paprika. Pour a portion of the béchamel sauce over the layer, spreading it evenly.
Repeat the process until all potatoes and sauce are used, ensuring the top layer is fully covered with sauce.
Instead of layering the potatoes flat, you can also arrange them upright in a circular or fanned-out pattern. This technique allows the edges to crisp up beautifully while the center remains tender and creamy.
Also, brushing the tops with melted butter before baking enhances the golden-brown finish.
5. Bake to Perfection
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 20–25 minutes until the top turns golden brown and bubbly. To check for doneness, insert a fork or knife; it should glide through effortlessly.
6. Rest and Serve
Allow the scalloped potatoes to cool for 10 minutes before serving. This resting time helps the sauce set and enhances the flavor. Garnish with fresh herbs like parsley or chives if desired.
Recipe Notes
When it comes to scalloped potatoes, the type of potato matters. Russet potatoes give you a softer, more tender bite, while Yukon Golds hold their shape better and offer a buttery texture. For even cooking, aim for uniform, thin slices—using a mandoline makes this a lot easier and more precise. Traditionally, scalloped potatoes don’t include cheese, but if you’re after a richer, creamier version, feel free to add it in.
Make-Ahead Tip – You can prep the whole dish a day in advance. Just assemble it, cover, and refrigerate. When you’re ready to bake, add an extra 10–15 minutes since it’s starting cold.
Storage – Leftovers keep well in the fridge for up to four days in an airtight container. For the best texture, reheat in the oven at 350°F rather than the microwave.
Freezing – You can freeze scalloped potatoes, but know the texture might change a bit. Let the dish cool completely, cover it tightly, and freeze for up to two months.
