Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5-6 small Yukon Gold potatoes (about 1.5 lb.), peeled and sliced
- 2 cups mozzarella cheese, shredded
- 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.
- 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.
- 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
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
Keywords: scalloped potatoes, how to make scalloped potatoes, creamy scalloped potatoes, potato side dish