If you’re craving a golden, creamy casserole that brings the whole table together, look no further than Classic Scalloped Potatoes. This dish is pure comfort, featuring tender slices of potatoes bathed in a silky, savory cream sauce and tickled with just a hint of nutmeg. Whether you’re hosting a holiday dinner or simply want to elevate your weeknight meal, these potatoes come out bubbling, beautifully layered, and ready to steal the spotlight every single time.
Ingredients You’ll Need
Making Classic Scalloped Potatoes doesn’t require a long ingredient list, but each component plays a crucial role. Every element works in harmony to build that luscious flavor, creamy texture, and picture-perfect look we all adore. Gather your basics, and get ready to transform humble potatoes into side dish stardom!
- Unsalted butter (2 tablespoons): Adds rich, indulgent flavor and forms the base of your roux for thickening the sauce.
- Small onion, finely chopped (1): Brings a gentle sweetness and aromatic depth to the cream sauce.
- Garlic, minced (2 cloves): Infuses the dish with irresistible, savory undertones; don’t skip this little boost!
- All-purpose flour (2 tablespoons): Used to make a roux, ensuring your sauce is thick, smooth, and velvety.
- Whole milk (1 1/2 cups): Contributes to the sauce’s creamy texture without making it too heavy.
- Heavy cream (1 cup): Elevates the richness for a truly luxurious bite in every serving.
- Salt (1 teaspoon): Balances and heightens all the flavors throughout the dish.
- Black pepper (1/2 teaspoon): Adds gentle heat and depth to complement the creaminess.
- Ground nutmeg, optional (1/4 teaspoon): Offers a subtle, warm note that enhances the potatoes’ flavor beautifully.
- Russet or Yukon gold potatoes, thinly sliced (2 pounds): The star of Classic Scalloped Potatoes, these varieties yield the ideal blend of softness and structure.
- Shredded cheddar cheese, optional (1 cup): For those who want extra richness, sprinkle this on for a gooey, golden top.
- Chopped parsley, for garnish (optional): Lends a burst of freshness and a pop of color at serving time.
How to Make Classic Scalloped Potatoes
Step 1: Preheat and Prep
Start by setting your oven to 375°F (190°C) so it’s ready to go. Lightly grease a 9×13-inch baking dish—you’ll thank yourself later for making sure every creamy, cheesy bit comes out easily! Meanwhile, peel your potatoes and, if possible, use a mandoline for perfectly even, thin slices that cook up dreamy and tender.
Step 2: Build the Creamy Base
Melt the butter in a medium saucepan over medium heat. Once it’s bubbling, add your finely chopped onion and let it cook, stirring often, until soft and translucent—about five minutes. Toss in the garlic and sauté for 30 seconds just to take off the sharp edge and draw out that wonderful aroma.
Step 3: Create the Silky Sauce
Stir the flour into the buttery onions, mixing constantly for one minute. This forms a roux—essential for getting the sauce to coat the potatoes perfectly. Gradually whisk in the whole milk and cream so the sauce stays smooth and lump-free. Add in salt, black pepper, and, if you like, a hint of nutmeg. Bring to a gentle simmer and let cook until the sauce thickens slightly, about 3 to 4 minutes.
Step 4: Layer It Up
Arrange half of your sliced potatoes evenly in the prepared baking dish. Pour half of the warm cream sauce over the potatoes, letting it soak in. If you’re using cheese, add half now for that melty magic between layers. Top with the remaining potatoes, pour on the rest of the sauce, and scatter the last of the cheese over the top if desired. This layering is what makes Classic Scalloped Potatoes so inviting with every forkful.
Step 5: Bake to Perfection
Cover the dish snugly with foil and bake for 40 minutes, allowing the potatoes to turn tender in that bubbling sauce. Afterward, remove the foil and continue baking for 25–30 more minutes until the top is golden and deliciously bubbly. A little patience here brings the whole dish together, and your kitchen will start smelling irresistible.
Step 6: Rest and Garnish
Let your Classic Scalloped Potatoes rest for 10 minutes out of the oven. This pause allows everything to set up—making serving much easier and ensuring every slice is just right. Sprinkle with fresh chopped parsley if you love a vibrant finish.
How to Serve Classic Scalloped Potatoes
Garnishes
Finish your Classic Scalloped Potatoes with a dusting of freshly chopped parsley for a burst of color and a light herby note. If you want even more flair, try snipping on a few fresh chives or a sprinkle of freshly cracked pepper just before serving for an extra pop.
Side Dishes
This creamy casserole was made to share the table, so pair it with a juicy roast chicken, glazed ham, or a juicy steak. For a cozy vegetarian spread, serve them alongside green beans almondine, a crisp garden salad, or buttery carrots—each one lets the potatoes shine even brighter.
Creative Ways to Present
For a rustic family meal, serve straight from the baking dish. For something extra special, try portioning the Classic Scalloped Potatoes into individual ramekins before baking to wow your guests with their own mini casserole. You can also use a round cutter to shape stacks for a polished, dinner-party-ready look!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of these Classic Scalloped Potatoes (lucky you!), simply let them cool to room temperature and transfer into an airtight container. They’ll keep well in the refrigerator for 3 to 4 days, ready to perk up any meal.
Freezing
To freeze, let the potatoes cool completely, then wrap tightly in plastic wrap and aluminum foil, or use a freezer-safe container. They’ll keep in the freezer for up to two months. When you’re prepping for the holidays, this makes Classic Scalloped Potatoes your secret stress-free side!
Reheating
For best results, reheat in the oven at 350°F covered with foil until warmed through (about 20–25 minutes). For smaller portions, you can use the microwave, though the oven helps preserve that bubbly top and delectable texture.
FAQs
Can I make Classic Scalloped Potatoes without cheese?
Absolutely! The traditional recipe doesn’t require cheese at all. However, the sprinkle of cheddar adds an extra layer of richness, so you can include it or skip it depending on your taste preferences.
What’s the best potato variety for this recipe?
Both russet and Yukon gold potatoes work beautifully for Classic Scalloped Potatoes. Russets get ultra-tender and soak up the sauce, while Yukon golds hold their shape a little better and have a naturally creamy texture.
Why did my sauce separate?
If your sauce curdled, it may have been cooked at too high of a temperature or boiled vigorously. Keep the heat moderate and let the sauce thicken gently; this keeps it luscious and stable for layering with your potatoes.
Can I prepare this dish ahead of time?
Definitely! Assemble the casserole up to a day before, cover, and refrigerate. When you’re ready to bake, allow the dish to sit at room temperature for 20–30 minutes so it bakes evenly, then follow the instructions as written.
How do I get evenly sliced potatoes?
For picture-perfect Classic Scalloped Potatoes, use a mandoline slicer. It ensures each slice is the same thickness (about 1/8 inch), which leads to even cooking and those beautiful, distinct layers once baked.
Final Thoughts
If a crowd-pleaser is what you’re after, Classic Scalloped Potatoes truly deliver every time. Their creamy, comforting layers are as wonderful for casual weeknights as they are for a festive spread. Give this recipe a try—your friends and family will absolutely ask for seconds!
