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Scalloped Potatoes Recipe

Scalloped Potatoes Recipe. Easy Oven-Baked Method

When I first learned this scalloped potatoes recipe, it came from an old family cookbook where every holiday side dish was handwritten in pencil. The layers of potatoes baked in a creamy sauce made with butter and milk have been a go-to comfort dish ever since. It’s warm, rich, and works perfectly with roasted meats or even on its own.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Video Notes

Ingredients
  

  • 6 medium russet or Yukon Gold potatoes peeled and thinly sliced
  • 2 tbsp butter
  • 2 TBSP all-purpose flour
  • 2 cups whole milk warm.
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese optional.
  • 1 garlic clove minced
  • Salt and black pepper to taste
  • Fresh thyme or parsley for garnish

Method
 

  1. Preheat oven to 190°C (375°F) and lightly butter a 9x13-inch baking dish.
  2. In a saucepan, melt butter over medium heat and stir in flour until smooth.
  3. Slowly whisk in warm milk and cream, stirring constantly until thickened.
  4. Add garlic, salt, and pepper, then remove from heat.
  5. Layer half the potatoes in the baking dish, pour half the sauce, and repeat with the remaining potatoes and sauce.
  6. Sprinkle cheese on top if using.
  7. Cover with foil and bake for 40 minutes, then uncover and bake for another 20 minutes until golden and bubbly.
  8. Let it rest for 10 minutes before serving so the sauce thickens nicely.

Video

Notes

  • Slice potatoes evenly so they cook at the same speed.
  • Don’t skip the resting time; it helps the sauce set properly.
  • You can swap half the milk for vegetable broth for a lighter version.