Creamy Scalloped Potatoes: A Classic Comfort Food Side Dish Recipe

Classic Creamy Scalloped Potatoes Recipe

Looking for the perfect scalloped potatoes recipe that delivers layers of tender potatoes in a rich, velvety sauce? This timeless American side dish combines thinly sliced russet potatoes with a decadent cream sauce for a comforting addition to any family dinner or holiday feast. Each forkful offers the perfect balance of creamy texture and savory flavor that pairs beautifully with ham, roast beef, or chicken.

Why This Scalloped Potatoes Recipe Works

There’s a reason this classic potato dish has stood the test of time. Unlike au gratin potatoes which typically include cheese, traditional scalloped potatoes rely on the perfect balance of cream, butter, and seasonings to create their signature luxurious texture. The slow baking process allows the flavors to meld while the potatoes become perfectly tender without falling apart.

Key Ingredients for Perfect Scalloped Potatoes

• 3 pounds russet potatoes, thinly sliced (about 1/8-inch thick)
• 4 tablespoons unsalted butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment You’ll Need

• 9×13-inch baking dish
• Sharp knife or mandoline slicer
• Medium saucepan
• Whisk
• Aluminum foil

How to Make Homemade Scalloped Potatoes

1. Preheat your oven to 375°F (190°C). Thoroughly grease a 9×13-inch baking dish with butter or cooking spray.
2. Wash, peel, and thinly slice the russet potatoes to approximately 1/8-inch thickness. For best results, use a mandoline slicer for uniform cuts. Place the sliced potatoes in cold water to prevent browning while you prepare the sauce.
3. In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook until softened and translucent, about 5-6 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Sprinkle the flour over the onion mixture and whisk continuously for 1-2 minutes to create a roux. This will thicken your cream sauce.
5. Gradually whisk in the warmed milk and heavy cream. Continue whisking until the mixture is smooth with no lumps.
6. Add the dried thyme, nutmeg, salt, and black pepper. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
7. Drain the potato slices and pat them dry with paper towels. Layer about one-third of the potatoes in the bottom of the prepared baking dish, slightly overlapping the slices.
8. Pour approximately one-third of the cream sauce over the first layer of potatoes. Repeat the layering process two more times with the remaining potatoes and sauce.
9. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the potatoes are fork-tender.
11. Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to set and makes it easier to serve. Garnish with fresh chopped parsley.

Pro Tips for the Best Scalloped Potatoes

• Choose the right potatoes: Russet potatoes are ideal for this dish because their starch content helps thicken the sauce and they hold their shape well when baked.
• Slice uniformly: Try to keep your potato slices as consistent as possible in thickness to ensure even cooking.
• Don’t rinse after slicing: While soaking in water prevents browning, don’t rinse the potatoes after slicing as you’ll wash away the starch that helps thicken the sauce.
• Warm the dairy: Using room temperature or slightly warmed milk and cream prevents the sauce from breaking when added to the roux.
• Rest before serving: Allow the dish to rest for at least 10 minutes after baking so the sauce can thicken properly.

Common Questions About Scalloped Potatoes

What’s the difference between scalloped potatoes and au gratin potatoes?

Traditional scalloped potatoes don’t contain cheese and rely on cream for richness, while au gratin potatoes include cheese both in the sauce and on top for a crispy crust.

Can I make scalloped potatoes ahead of time?

Yes! You can assemble the dish up to 24 hours in advance and refrigerate it covered. Add 10-15 minutes to the baking time if cooking from cold.

How do I fix runny scalloped potatoes?

If your sauce is too thin, let the dish rest longer before serving. For next time, ensure your roux is cooked properly and that you’re using starchy russet potatoes.

Can I freeze scalloped potatoes?

While possible, cream-based dishes like scalloped potatoes can separate when frozen and thawed. For best results, enjoy them fresh or refrigerated for up to 3 days.

Perfect Pairings for Scalloped Potatoes

This versatile side dish complements numerous main courses beautifully:

• Honey-glazed spiral ham
• Herb-roasted beef tenderloin
• Oven-baked chicken breasts
• Grilled pork chops
• Meatloaf

Nutrition Information

Whether served alongside a holiday roast or as part of a comforting Sunday dinner, this classic scalloped potatoes recipe will quickly become a family favorite that’s requested time and time again.