Scalloped Potatoes Recipe

Alright, so I tried this cheesy potato casserole recipe and let me tell you, it’s a total game-changer for cozy comfort food nights! Those layers of creamy, garlicky goodness topped with golden cheddar—it’s basically edible happiness.

I adore creating the subtle interplay of textures and flavors in scalloped potatoes. My favorite rendition features these creamy russet spuds combined with a silky sauce of whole milk, sharp cheddar, and a whisper of garlic.

Nutmeg lends a warm, comforting note to the dish, while parsley adds a fresh finish.

Scalloped Potatoes Recipe Ingredients

• Russet Potatoes: High in carbohydrates, provide energy, good source of fiber.
• Cheddar Cheese: Rich in protein and calcium, adds creamy texture.
• Whole Milk: Contains calcium and fat, contributes to creamy sauce.
• Garlic: Offers antioxidants, flavor enhancer, supports immune health.
• Black Pepper: Adds spiciness, enhances flavors, promotes digestion.
• Butter: Source of fat, adds richness, enhances flavor.

Scalloped Potatoes Recipe Ingredient Quantities

• 2 pounds russet potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 clove garlic, minced
• 1 1/2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 tablespoon finely chopped fresh parsley (optional, for garnish)

How to Make this Scalloped Potatoes Recipe

1. Set your oven to 375°F (190°C) to warm up.

2. Butter a 9×13-inch baking dish.

3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring gently, until fragrant, about 1 minute.

4. For another minute, stir in the flour and whisk it to create a roux.

5. Slowly add the whole milk while whisking to a smooth consistency, and cook until the mixture becomes thick, 3-5 minutes.

6. Take it off the heat and mix in these ingredients: salt, black pepper, nutmeg, and 1 cup of the cheddar cheese.

7. In the prepared baking dish, layer half of the sliced potatoes and pour half of the cheese sauce over them, spreading it evenly.

8. Take the leftover potatoes and cheese sauce and work with them just like you did with the first batch, ebulliently ensuring each and every potato half is well within the warm embrace of the sauce. You have two more pans to do this with. When you finish, you will have four pans of potatoes en sauce.

9. Spread evenly on top the remaining 1/2 cup of cheddar cheese.

10. Place foil over the dish, then place the dish in the oven to bake for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 25 to 30 minutes. The resumed baking should not be covered. The baking time for this casserole can vary depending on how “set” you like the dish and how golden you want the top to be. If you want a super golden, crunchy top, try baking for 30 minutes after removing the foil. If you want a slightly less golden top and a softer casserole, go for basing for 25 minutes after removing the top.

Scalloped Potatoes Recipe Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Medium saucepan
4. Whisk
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Mixing spoon
10. Foil

FAQ

• Q: Can I use a different type of potato for this recipe?A: Yes, Yukon Gold potatoes are a great alternative because they have a nice buttery flavor and hold their shape very well when baked.
• Q: Can I make this dish ahead of time?A: Definitely! You can ready the scalloped potatoes to the point of baking, wrap them securely, and chill for as long as a day in the fridge before you put them in the oven to bake.
• Q: Can I substitute the cheddar cheese with another variety?Of course, Gruyère or a mixture of cheeses such as Swiss and Parmesan bring marvelous flavor permutations to the recipe.
• Q: How can I make this recipe gluten-free?A: To ensure the recipe is gluten-free, use a gluten-free flour blend or cornstarch in place of the all-purpose flour.
• Q: Can I freeze leftover scalloped potatoes?A: Freezing is possible but may impact the texture of the potatoes and creamy sauce. It’s best to savor them fresh, or if necessary, cold and consumed within 3 days.
• Q: Is it necessary to peel the potatoes?Peeling is recommended for a smoother texture. However, if you desire to maintain a little more texture and some extra nutrients, you can very well leave the skins on.

Scalloped Potatoes Recipe Substitutions and Variations

Russet potatoes: Replace with Yukon Gold potatoes for a creamier texture.
Whole milk: Instead of whole milk, you can use half-and-half in this recipe for a sauce with a richness that might make you question if you’re really eating something as healthy as you ought to (but—as it turns out—this is exactly as healthy/unhealthy as a cream sauce could be). If half-and-half isn’t something you typically keep around, almond milk is a suitable non-dairy substitute with way fewer calories. And there’s no risk of your sauce breaking.
Substitute Gruyère or Monterey Jack for Cheddar cheese and get a different tasting profile.
Butter: Olive oil can be used as a healthier, dairy-free alternative.
Cornstarch or a gluten-free flour blend: Use these to make the dish gluten-free.

Pro Tips

– For extra flavor, infuse the milk with herbs or aromatics before making the sauce. Heat the milk with a bay leaf or sprigs of thyme, then strain these out before adding to the roux.
– To ensure even cooking, slice the potatoes uniformly. A mandoline slicer can help achieve consistent thin slices.
– Enhance the cheesy flavor by mixing different types of cheese. Consider adding some Gruyère or fontina to the cheddar for a richer taste.
– For a crispy, golden top, broil the dish for the last 2-3 minutes of cooking. Keep a close watch to prevent burning.
– Allow the dish to rest for at least 10 minutes after baking before serving. This will let the cheese sauce set up slightly, making it easier to serve and enhancing the flavors.