Scalloped Potatoes are a rich and comforting side dish made with tender layers of thinly sliced potatoes baked in a creamy homemade sauce. Perfect for holidays, family dinners, or cozy meals, this classic recipe is hearty, flavorful, and satisfying.
Total Time:1 hour 35 minutes
Yield:6 servings
Ingredients
2 pounds russet or Yukon Gold potatoes, thinly sliced
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded cheddar cheese (optional)
Fresh parsley for garnish
Instructions
Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
Peel and thinly slice the potatoes evenly for consistent cooking.
In a saucepan over medium heat, melt the butter and sauté the onion until soft. Add the garlic and cook for another minute.
Stir in the flour and cook for about 1 minute while stirring continuously.
Gradually whisk in the milk and heavy cream until smooth. Season with salt, pepper, and paprika.
Cook the sauce until slightly thickened, then remove from heat.
Arrange half of the potato slices in the prepared baking dish. Pour half of the sauce over the potatoes.
Repeat with the remaining potatoes and sauce. Sprinkle cheese on top if using.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 25–30 minutes until the potatoes are tender and the top is golden brown.
Let the dish rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Add cooked bacon or ham between the layers for extra flavor.
Gruyère or Parmesan cheese can be used for a richer taste.
Fresh thyme or rosemary adds an herby twist.
Sweet potatoes can be substituted for a sweeter variation.
Store leftovers in the refrigerator for up to 4 days.
Reheat with a splash of milk or cream to maintain a creamy texture.
