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Scalloped Potatoes

A creamy, comforting side dish made with thinly sliced potatoes, baked in a delicious sauce, perfect for any dinner occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold potatoes, peeled or unpeeled, thinly sliced Use Russet potatoes if Yukon Gold are not available.
  • 3 tablespoons butter Used for buttering the baking dish.
  • 3 tablespoons all-purpose flour To thicken the sauce.
  • 2 cups milk Whole milk is best, but 2 percent works.
  • 1 cup heavy cream Or use more milk if cream is not available.
  • 3 cloves garlic, minced Or 1 teaspoon of garlic powder.
  • 1 to 1.5 teaspoons salt To taste.
  • 1/2 teaspoon black pepper
  • 1 pinch paprika (optional) For added flavor.
  • 1 cup shredded cheese (optional) Sharp cheddar or gruyere recommended.
  • to taste Fresh thyme or parsley for the top (optional) For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F. Butter a 9x13 baking dish.
  2. In a saucepan over medium heat, melt butter. Add flour and whisk for about 1 minute.
  3. Slowly pour in milk and cream while whisking continuously until the sauce is smooth and slightly thickened, about 3 to 5 minutes.
  4. Add garlic, salt, pepper, and paprika to the sauce. Stir well.
Layering
  1. Add a layer of sliced potatoes to the dish, then spoon on some sauce. If using cheese, sprinkle some here.
  2. Repeat layering of potatoes and sauce until all potatoes are used, pouring the remaining sauce on top.
Baking
  1. Cover the dish with foil and bake for 45 minutes.
  2. Uncover and bake for an additional 25 to 35 minutes, or until the top is golden and the potatoes are tender.
Serving
  1. Let it rest for 10 to 15 minutes before serving for the best texture.

Notes

This recipe can be prepared ahead of time by refrigerating it uncooked for up to 24 hours. Make sure to let it sit at room temperature for 20 to 30 minutes before baking.