Closeup photograph of scalloped potatoes recipe on a white plate. // addapinch.com
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eat-o.org – Scalloped Potatoes Recipe – Add a Pinch


This easy scalloped potatoes recipe makes the best potato side dish! Tender slices of potatoes in an easy creamy sauce is a classic favorite!

Closeup photograph of scalloped potatoes recipe on a white plate. // addapinch.com

Scalloped potatoes are an easy, classic favorite potato side dish that is great for a Sunday supper, holidays like Easter, Thanksgiving, and Christmas! It makes the perfect side dish for serving a group. With the exception of mashed potatoes, it is hard to think of a more comforting side dish. Even though it seems so elaborate and elegant, it really couldn’t be simpler to make!

Easy Classic Potato Recipe

Horizontal photograph of scalloped potatoes on a fork on a white plate. // addapinch.com

These easy Scalloped Potatoes make the perfect side dish to serve during the holidays from Easter to Thanksgiving and Christmas as well as for Sunday suppers throughout the year. They are so easy to prepare and make a dish perfect for serving a group.

What is Scalloped Potatoes?

Originating from England, it is a recipe for uniformly and thinly sliced potatoes that are layered and baked in a creamy sauce. If you add the optional cheeses listed in my recipe, you have technically transformed your scalloped potatoes into Potatoes Au Gratin as traditional scalloped potatoes do not include cheese.

Ingredients

For this recipe, you’ll need the following ingredients:

  • 4 large Russet or Yukon Gold potatoes, peeled and sliced about 1/8-inch thick
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or heavy cream
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black or white pepper
  • 1/8 teaspoon cayenne pepper

How to Make Scalloped Potatoes Recipe

To make my scalloped potatoes, begin by preheating your oven to 350º F. Spray a 9×13 casserole dish with nonstick cooking spray and set aside.

Prepare the Potatoes

Peel your potatoes and then slice them into uniform 1/8-inch thick slices. You can use a food processor with the slicing attachment, a chef’s knife, or even a mandolin.

As you slice your potatoes, place the slices into a bowl of cold water to keep them from turning brown while making your cream sauce.

When your cream sauce is ready, drain the potato slices from the cold water and layer them in the casserole dish.

Make Your Cream Sauce

The cream sauce is so easy to make. You are basically making a roux, which is a creamy sauce from the butter and flour. To this roux, you are adding your milk or cream and seasonings.

To make the sauce, melt the butter in a medium saucepan set over medium heat. Whisk in the flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper.

Reduce the heat to a simmer and continue to whisk until the sauce begins to bubble slightly around the edges of the saucepan and has thickened slightly.

Remove from the heat and pour over the sliced potatoes in the casserole dish.

Cheese or No Cheese?

While traditional Scalloped Potatoes does not include cheese, we love to add it from time to time. If you do (which is Potatoes Au Gratin), stir your cheese into the cream sauce once you reduce the heat to a simmer.

I recommend using Monterrey Jack, Cheddar, Gruyere, Fontina, Pepper Jack, etc. I do not recommend using packaged pre-shredded cheeses as they are coated with an ingredient to help the cheese not stick together in the packaging. This coating causes the cheese not to melt as well, in my opinion.

Bake

Cover the casserole dish with foil and bake for 45 minutes. Remove the foil and bake until the top is golden and the potatoes are fork-tender, an additional 45 minutes. For an even more golden top, you can additionally broil for 3 to 5 minutes.

Cool

Remove the Scalloped Potatoes from the oven and allow to cool for about 15 minutes. This allows the cream sauce to thicken and the potatoes to set for easier serving. If you do not allow it to rest, the cream sauce can be to think and cause the potatoes to not be as easy to serve.

Make Ahead Scalloped Potatoes Recipe

I love that these scalloped potatoes make a great make-ahead side dish as well!

Bake the scalloped potatoes as directed and allow them to cool. Cover tightly with foil and refrigerate for up to 3 days. When ready to serve, just the scalloped potatoes bake, covered with the foil, at 350º F until heated throughout, about 30 minutes.

Can You Freeze Scalloped Potatoes?

Yes! You can freeze scalloped potatoes!

Meal Prep. If you are preparing them as part of your meal prep, I recommend cooking the first 45 minutes covered with the foil. Allow them to cool completely and then freeze for up to 3 months. To serve, you’ll want to thaw in the refrigerator overnight and then bake until fork tender. This may take a bit longer than 45 minutes since the original recipe had hot cream sauce that the thawed from frozen dish does not.

Leftover. Most often, I am freezing leftover scalloped potatoes. For this, portion the fully cooked leftover recipe into freezer-safe containers. Wrap well and freeze up to 3 months. To serve, remove from the freezer and thaw in the refrigerator overnight. Then, remove the foil and reheat in the and cover with microwave-safe cover to reheat in the microwave or leave the foil to reheat in the oven. Reheat until warmed throughout.

Note: I occasionally will sprinkle the leftover recipe with a bit of water before I reheat. This produces a bit of steam as the casserole is reheated which prevents the cream sauce from breaking and adds moisture.

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious! // addapinch.com

Here’s my Scalloped Potatoes recipe. I hope you love it as much as we do!

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious! // addapinch.com

Scalloped Potatoes Recipe

This easy scalloped potatoes recipe makes the best potato side dish! Tender slices of potatoes in an easy creamy sauce is a classic favorite!

Review Recipe

Print Recipe

Prep Time15 mins

Cook Time1 hr 30 mins

Cooling Time15 mins

Total Time2 hrs

Make Cream Sauce

  • Melt butter in a medium saucepan set over medium heat. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper. Reduce heat to simmer and continue to whisk until sauce bubbles slightly around the edges of the saucepan and has thickened slightly.

  • If you are adding cheese (making Potatoes Au Gratin), stir them in at this point.

Cook

  • Bake covered for 45 minutes. Remove the foil and bake until the top is golden brown and the potatoes are fork-tender. If additional browning is desired, you may broil the casserole for 3 to 5 minutes.

  • Remove from the oven and allow to cool for 15 minutes to allow the sauce to thicken for easier serving. Serve warm.

Enjoy!
Robyn xo

From the Add a Pinch recipe archives, originally published 2013. 



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