Oh, honey, let me tell you about comfort food. For me, it’s all about a big ol’ dish of the Best Scalloped Potatoes. Seriously, the kind that makes you want to curl up on the couch with a fork and forget the world exists. This isn’t just any scalloped potato recipe; this is *the* one. It’s the one I grew up on, the one that graced every holiday table, every potluck, every “just because” Tuesday night dinner.

My mom always said the secret was the love you put in, but I think it’s also the ridiculous amount of cheese and that perfectly creamy sauce. I’ve tweaked it over the years, tested it in my own kitchen countless times (much to my family’s delight!), and I promise you, this version is pure gold. It’s simple enough for a weeknight but impressive enough for guests. Get ready to make some magic!

Why You’ll Love These Best Scalloped Potatoes

So, why should *these* be your go-to scalloped potatoes? Let me count the ways! This recipe just hits different, in the best possible way. Here’s the lowdown on why you’ll fall head over heels for my Best Scalloped Potatoes:

That Creamy, Dreamy Texture: We’re talking melt-in-your-mouth potatoes swimming in a rich, luscious sauce. No dry bits here, ever!
Seriously Cheesy Goodness: It’s not just cheese, it’s the *right* cheese blend that gets all bubbly and golden on top. Pure comfort in every bite.
Easier Than You Think: Don’t let the fancy name fool you. This recipe is straightforward and totally doable, even if you’re new to making sauces.
The Ultimate Side Dish: These Best Scalloped Potatoes go with *everything*. Roast chicken? Yes. Steak? Absolutely. Holiday ham? A non-negotiable must!

They’re basically a hug in a baking dish, and who doesn’t need more of that?

Ingredients for Your Best Scalloped Potatoes

Alright, deep breaths! Gathering your ingredients is the first exciting step to these amazing scalloped potatoes. Nothing fancy here, just good old-fashioned stuff you probably already have or can easily grab. Here’s exactly what you’ll need to make this magic happen:

5 pounds russet potatoes, peeled and sliced super thin (this is key!)
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk (trust me, whole milk makes a difference!)
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg (just a pinch for warmth!)
2 cups shredded cheddar cheese
1 cup shredded Gruyère cheese (this is my secret weapon for extra flavor!)

See? Simple, right? Now let’s get cooking!

Equipment for Making the Best Scalloped Potatoes

Okay, before we get our hands messy with all that cheesy goodness, let’s make sure you have the right tools for the job! You don’t need anything super fancy for these Best Scalloped Potatoes, just your basic kitchen essentials. Here’s what you’ll want to have ready:

A nice, **large saucepan** for making that luscious cheese sauce.
A sturdy **whisk** to keep things smooth and lump-free.
Your trusty **measuring cups and spoons** for getting those quantities just right.
A sharp **knife** and a **cutting board** for slicing those potatoes nice and thin.
And of course, a classic **9×13 inch baking dish** – the perfect size for this recipe!

Got all that? Great! Let’s move on to the fun part – making the sauce!

How to Prepare the Best Scalloped Potatoes

Alright, the moment of truth! This is where we bring everything together to create those glorious Best Scalloped Potatoes. Don’t be intimidated; I’ll walk you through it step by step. It’s easier than you might think!

First things first, get your oven ready. Preheat it to a nice warm 350°F (that’s 175°C if you’re across the pond!). While it’s heating up, grab your 9×13 inch baking dish and give it a good buttering. Make sure you get the sides and corners too – we don’t want any delicious bits sticking!

Now, let’s make that amazing sauce. This is the backbone of your scalloped potatoes! In your large saucepan, melt that half cup of unsalted butter over medium heat. Once it’s all bubbly and melted, whisk in your half cup of all-purpose flour. Stir it constantly for about a minute. This cooks the flour and gets rid of that raw taste, which is important for a smooth sauce.

Here’s a crucial part for smooth sauce: start gradually whisking in your whole milk. Don’t just dump it all in! Add a little bit at a time, whisking until it’s smooth before adding more. This prevents lumps. Keep going until all the milk is incorporated and the sauce is nice and smooth. Bring it to a gentle simmer, still stirring constantly. You’ll feel it start to thicken up. Once it’s simmering and thickened, take it off the heat.

Now for the flavor! Stir in your salt, black pepper, garlic powder, and that little pinch of nutmeg. Give it a good stir to make sure everything is mixed evenly. Taste it if you like, but be careful, it’s hot!

Okay, time to assemble! Arrange about half of your thinly sliced potatoes in a single layer in your buttered baking dish. Try to make it as even as possible. Then, pour half of that glorious cheese sauce right over the top of the potatoes. Next, sprinkle half of your shredded cheeses (both cheddar and Gruyère!) over the sauce.

Repeat those layers with the remaining potatoes, the rest of the sauce, and the rest of the cheese. Make sure you get all that cheesy goodness on top! The top layer should look nice and covered with cheese.

Cover the baking dish tightly with foil. This helps the potatoes steam and get tender in the first part of the baking. Pop it into your preheated oven and bake for about 45 minutes. You’ll know it’s working when you start to smell that amazing aroma wafting from the kitchen!

After 45 minutes, carefully take the dish out of the oven and remove the foil. Be careful of the steam! Now, put it back in the oven uncovered for another 20-30 minutes. This is where the magic happens on top – the cheese gets all bubbly and golden brown, and the potatoes finish getting perfectly tender. You can gently poke a potato slice with a fork to check for tenderness.

Once it’s golden and bubbly and the potatoes are soft, take it out of the oven. This is the hardest part: let it stand for about 10 minutes before you dive in. This resting time helps the sauce settle and makes it easier to serve. Trust me, it’s worth the wait!

Tips for Achieving the Best Scalloped Potatoes

Okay, you’ve got the steps down! Now, let’s talk about a few little secrets that will take your scalloped potatoes from “good” to “OH MY GOSH, these are the BEST scalloped potatoes!” These are the things my grandma always insisted on, and she was never wrong.

Slice Those Spuds Just Right: This is SO important. Try to slice your potatoes as uniformly thin as you can. A mandoline is a godsend here, but a sharp knife and a steady hand work too! Even slices mean they all cook at the same rate, no hard bits next to mushy ones.
Don’t Crowd the Dish: Layering is key, but don’t try to cram too many potatoes into your dish. If it’s too full, the sauce won’t distribute evenly, and you might end up with dry spots. Stick to the amounts in the recipe for that perfect ratio.
Seriously, Let It Rest!: I know, I know, it’s hard to wait when it smells this good. But letting the dish sit for 10 minutes after baking allows the sauce to thicken up and the layers to set. This makes serving so much easier and cleaner. You get nice, defined portions instead of a runny mess!

Follow these simple tips, and you’ll be making the Best Scalloped Potatoes every single time!

Variations on Your Best Scalloped Potatoes

Now, while this recipe for the Best Scalloped Potatoes is perfect as is (in my humble opinion!), there’s always room to play around in the kitchen, right? Once you’ve mastered the basic version, feel free to get creative! Here are a few ways you can switch things up:

Make it Meaty: Want to turn it into more of a meal? Feel free to add some cooked, crumbled bacon or diced ham between the layers. It adds a delicious smoky, salty kick!
Cheese Swap: The cheddar and Gruyère combo is divine, but you can absolutely experiment! Try using Monterey Jack for extra meltiness, or maybe some Fontina for a nutty flavor. A little bit of smoked gouda is also heavenly!
Herb It Up: A sprinkle of fresh herbs can really elevate the flavor. Try adding some finely chopped fresh thyme or rosemary to the sauce, or sprinkle them over the top with the cheese before baking.

Don’t be afraid to make it your own! But promise me you’ll try the original Best Scalloped Potatoes first!

Frequently Asked Questions About Best Scalloped Potatoes

Okay, I get it! Even with a perfect recipe like this, sometimes little questions pop up. Don’t worry, I’ve got you covered! Here are some things folks often ask when they’re whipping up these Best Scalloped Potatoes:

Q: Can I use a different type of potato?

A: You sure can, but russets are my absolute favorite for this recipe. Their starch content helps create that lovely creamy texture. Waxy potatoes like red or Yukon Gold will hold their shape more, which is fine, but you might not get quite the same level of creaminess. If you use them, make sure they’re sliced super thin!

Q: How do I prevent the cheese sauce from being lumpy?

A: Ah, the dreaded lumpy sauce! The key here is patience and a good whisk. Make sure your butter and flour are cooked together for that minute (that’s the “roux”). Then, *gradually* whisk in the cold milk, a little splash at a time, making sure each addition is smooth before adding the next. Keep whisking constantly as it simmers and thickens. If you do get a few tiny lumps, a quick blast with an immersion blender before adding the potatoes can fix it, but slow and steady whisking is your best bet!

Q: Can I make these scalloped potatoes ahead of time?

A: You can! You have a couple of options for make-ahead scalloped potatoes. You can assemble the whole dish, cover it tightly, and refrigerate it for up to a day before baking. You might need to add 10-15 minutes to the covered baking time since it’s starting cold. Alternatively, you can bake it completely, let it cool, cover, and refrigerate. Reheat it gently in the oven (covered to prevent drying) until heated through.

Nutritional Information

Okay, so while I’m all about indulging in these delicious scalloped potatoes, I know some folks like to keep track. Please keep in mind that these nutritional values are just *estimates*. They can totally change depending on the specific brands you use and how you measure things. Consider this a general idea, not a precise breakdown!

Share Your Experience

Well, there you have it! My absolute favorite way to make the Best Scalloped Potatoes. I really hope you give this recipe a try. If you do, please come back and let me know how they turned out! Did you love them as much as I do? Did you try any fun variations? Leave a comment below or rate the recipe – I’d absolutely love to hear from you!

Best Scalloped Potatoes: A Wonderful 9×13 Masterpiece

Author: memorecipes.com
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy, cheesy scalloped potatoes baked to golden perfection.

Ingredients

Scale

5 pounds russet potatoes, peeled and thinly sliced
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
2 cups shredded cheddar cheese
1 cup shredded Gruyère cheese

Instructions

Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
Remove from heat and stir in salt, pepper, garlic powder, and nutmeg.
Arrange half of the sliced potatoes in the prepared baking dish.
Pour half of the sauce over the potatoes.
Sprinkle with half of the shredded cheeses.
Repeat layers with remaining potatoes, sauce, and cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake for another 20-30 minutes, or until potatoes are tender and top is golden brown.
Let stand for 10 minutes before serving.

Notes

For best results, slice potatoes uniformly thin.
You can substitute other cheeses like Monterey Jack or fontina.
Add cooked bacon or ham for extra flavor.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8 of dish
Calories: 550
Sugar: 8g
Sodium: 750mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 5g
Protein: 20g
Cholesterol: 100mg

Keywords: scalloped potatoes, cheesy potatoes, potato bake, comfort food, side dish