Best Scalloped Potatoes Ever
Introduction
There’s something irresistible about a dish of creamy, cheesy scalloped potatoes. Perfect for holiday dinners, Sunday family meals, or a comforting weeknight side, these potatoes are tender, flavorful, and smothered in a rich, cheesy sauce. With a perfectly golden top and a melt-in-your-mouth texture, this recipe truly earns the title Best Scalloped Potatoes Ever.
Ingredients
- 4 cups thinly sliced potatoes (about 4–5 medium potatoes)
- 1 medium onion, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 ½ cups shredded sharp cheddar cheese (divided)
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden. Gradually whisk in milk, and cook until the mixture thickens (about 4–5 minutes). Season with salt, pepper, and garlic powder. Remove from heat and stir in 1 cup of cheddar cheese until melted and smooth.
- Layer Potatoes: Arrange half of the sliced potatoes in the prepared baking dish. Sprinkle with half of the chopped onions. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes, onions, and cheese sauce.
- Top with Cheese: Sprinkle the remaining ½ cup of cheddar cheese and the Parmesan cheese evenly over the top.
- Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 20–25 minutes, or until potatoes are tender and the top is golden and bubbly.
- Rest & Serve: Allow the scalloped potatoes to rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Description
This recipe produces scalloped potatoes that are creamy, cheesy, and perfectly tender. The sauce clings to each slice, creating a luscious texture, while the golden, bubbly top adds a satisfying crunch. Ideal as a side for roasted meats, ham, or turkey, these potatoes can easily become the star of the meal.
Tips
- Uniform Slices: Use a mandoline or a sharp knife to slice potatoes evenly to ensure they cook uniformly.
- Cheese Variety: Mix cheeses like Gruyère, Monterey Jack, or Fontina for extra flavor.
- Make Ahead: Assemble the dish the night before and refrigerate. Bake the next day, adding 10–15 minutes to baking time.
- Avoid Watery Potatoes: Russet or Yukon Gold potatoes work best; avoid waxy potatoes as they may turn mushy.
Correction / Common Mistakes
- Under-cooking: If potatoes are still firm after baking, cover and bake for an extra 10–15 minutes.
- Runny Sauce: Ensure the milk is gradually whisked into the roux to avoid lumps. Cooking until slightly thickened before adding cheese ensures a smooth sauce.
- Over-browning: If the top browns too quickly, cover loosely with foil until done.
Enjoy!
Serve hot, right out of the oven, and watch these scalloped potatoes disappear. They’re creamy, cheesy, and the ultimate comfort food—perfect for family gatherings or any occasion that calls for a hearty, satisfying side dish.
