Ingredients
Method
- Start by washing and peeling the potatoes. Using a mandoline slicer or a sharp knife, slice them into uniform 1/8-inch thick rounds.
- Place the sliced potatoes in a large bowl of cold water to prevent browning. Pat them dry before layering.
- 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.
- 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.
- 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. Also, brushing the tops with melted butter before baking enhances the golden-brown finish.
- 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.
- Allow the scalloped potatoes to cool for 10 minutes before serving.
Video
Notes
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.