Scalloped Potatoes

Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Thinly sliced potatoes are layered with a thick, buttery, creamy sauce, with mozzarella cheese inside and on top, and oven-baked for just over an hour until bubbly and golden brown. Every bite is savory, rich, and delicious — which is what makes scalloped potatoes the perfect comforting cheesy side dish.

Why You’ll Love Scalloped Potatoes

• A classic French dish. Just like Potatoes au Gratin (also known as gratin dauphinoise or pomme de terre au gratin), scalloped potatoes are originally a French dish and it's no wonder French cuisine is so world renowned. Once you have a taste, you’ll understand why it's gained widespread popularity outside of France.
• It has the best texture. You could simply make some cheesy mashed potatoes for a similar comforting taste, but these scalloped potatoes are creamier and have a satisfying texture. By slicing and layering the potatoes, you preserve their natural texture and surround it with a creamy sauce and cheese that gets absorbed into every layer of potatoes. It’s so good.
• Loaded with cheese. For this recipe, you’ll need 2 cups of cheese. We used mozzarella but you can use any combination of cheese that you want! These scalloped potatoes are a cheese lover’s dream.

Ingredients and Substitutions

To make these easy creamy Scalloped Potatoes, you will need the following ingredients (full quantities in the recipe card below):

• butter
• garlic
• all-purpose flour - used to make a roux to thicken up the creamy sauce.
• milk - you can also substitute with half and half cream.
• chicken bouillon powder
• salt and pepper
• Yukon Gold potatoes - Thinly slice the peeled potatoes with a Mandoline slicer while wearing a metal glove. Then pat dry with paper towels and set aside until ready for use..
• mozzarella cheese - feel free to throw in different cheeses as long as you keep the total amount of cheese to 2 cups. Some great options are Parmesan and sharp cheddar.

You can also totally customize this dish by throwing in some other ingredients such as prosciutto or bacon.

You will also need measuring spoons, liquid measuring cup, skillet or 4 quart Dutch oven, and 9-inch square casserole pan.

How to Make the Best Scalloped Potatoes

1. Make the creamy sauce. In a large skillet or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add garlic and sauté until fragrant, about 1 minute. Stir in flour until evenly combined and cook for 1 minute. Slowly pour in milk. Stir well and bring the sauce to a simmer, about 5 minutes Stir in chicken bouillon powder, salt, and pepper. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 3-4 minutes. Turn off the heat and set aside.
2. Assemble. Arrange half of the sliced potatoes in a 9-inch square casserole pan and top with half of the cream sauce and half of the mozzarella cheese. Arrange the remaining potato slices over the cheese and top with the remaining cream sauce and cheese.
3. Bake. Cover the pan with aluminum foil and bake in a 400F preheated oven for 45 minutes. Remove the foil and continue to bake uncovered for another 20-25 minutes until golden brown. Let cool for 5-10 minutes and serve warm

More Potato Recipes

• 40 Best Potato Recipes
• Mascarpone Mashed Potatoes
• Crispy Leaf Potatoes
• Greek Lemon Roasted Baby Potatoes
• Ham and Potatoes au Gratin
• One Pan Garlic Roasted Chicken and Baby Potatoes
• Patatas Bravas (Spanish Potatoes with Tomato Sauce)

Recipe

Scalloped Potatoes

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 1 hour 25 minutes
• Yield: 4-6 servings
• Diet: Vegetarian

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Description

Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.

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Ingredients

• 3 tablespoons butter
• 1 tablespoon garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups milk (or half and half cream)
• 1 teaspoon chicken bouillon powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 5-6 small Yukon Gold potatoes (about 1.5 lb.), peeled and sliced
• 2 cups mozzarella cheese, shredded

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Instructions

1. In a large skillet or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.
2. Stir in flour until evenly combined and cook for 1 minute. Slowly pour in milk. Stir well and bring the sauce to a simmer, about 5 minutes.
3. Stir in chicken bouillon powder, salt, and pepper. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 3-4 minutes. Turn off the heat and set aside.
4. Arrange half of the sliced potatoes in a 9-inch square casserole pan and top with half of the cream sauce and half of the mozzarella cheese.
5. Arrange the remaining potato slices over the cheese and top with the remaining cream sauce and cheese.
6. Cover the pan with aluminum foil and bake in a 400F preheated oven for 45 minutes. Remove the foil and continue to bake uncovered for another 20-25 minutes until golden brown. Let cool for 5-10 minutes and serve warm

Notes

How to prevent milk from curdling: Curdled milk is a common problem when making scalloped potatoes. To avoid this:

• Do not increase the temperature of your oven. 400F is the maximum temperature to bake this at.
• If you want to add fresh onion or garlic to this dish, cook them slightly before adding.
• And finally, avoid any “fat-free” or “low-fat” products in this dish.

Let it rest: Scalloped potatoes need their beauty sleep — really. Giving the dish a few minutes or more to set after baking is a good idea.

How to store: I recommend storing leftover scalloped potatoes in the same dish that you baked them in. Let cool first and then cover in plastic wrap. Refrigerate for up to 4 days. If you want to transfer them to another airtight container, make sure to let them cool first.

• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish
• Method: Bake
• Cuisine: French

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