Scalloped Potatoes Recipe

Dear Scalloped Potatoes, you’re great. I love your crispy edges and creamy, cheesy center. You feel fancy but you’re simple to make with very little prep.

You might be my favorite potato side dish at the holiday dinner buffet. You’re a classic! Mashed potatoes are great but you’ve got so much more texture going and you taste like a sunrise made of cheddar.

Consider this a love letter to you, scalloped potatoes, because it is.

Why Are They Called “Scalloped” Potatoes?

It’s a funny name, isn’t it? There are no scallops in sight. They say it’s from the Old English word “collop,” which means, simply, a thinly sliced piece of meat or, in this case, a potato.

The starting point for this dish is to thinly slice the potatoes into large coins. And while some will lovingly layer their potato slices perfectly in the pan, I tend to go with the chaotic toss and it turns out great every time, IMO.

Ingredients Needed for the Recipe

• 4 pounds yellow potatoes
• 1 shallot
• ¼ cup butter
• 4 cloves garlic
• ¼ cup all-purpose flour
• 1 ½ cups chicken stock
• 1 cup milk
• 2 cups shredded cheddar cheese
• ½ cup Parmesan cheese
• salt and pepper
• 2 tablespoons chives, thyme or rosemary (or a combination of these)

The Humble Potato: A Canvas for Creaminess

Not all potatoes are created equal, at least not for this purpose. You want a potato that can hold its shape while still becoming meltingly tender in that rich, hot bath of sauce.

Yukon Golds are the champion here, with their naturally buttery flavor and creamy texture that just soaks up all the cheesy goodness. They’re the perfect partner, really.

How to make Scalloped Potatoes?

The First Cut is the Deepest

First, wash and then slice the potatoes into uniformly thin pieces. I don’t peel the potatoes, but you can if you like; that skin adds a lovely rustic touch and a bit of texture.

I do recommend using a mandoline for slicing, it makes this task much quicker and ensures your slices will be uniform even if you don’t have the knife skills of a professional chef. Consistency is the secret to even cooking.

Crafting the Creamy Foundation

Next, make the sauce. Start by finely chopping the shallot and mincing the garlic—this aromatic base is what gives the sauce its soul.

In a pot or saucepan over medium heat, melt the butter. Cook the onion for 2 minutes then add the garlic and cook another minute, just until the kitchen smells incredible.

Transforming Butter and Flour into Magic

Sprinkle the flour into the pot and stir; this will create a thick paste called a roux. This little paste is the backbone of your sauce, the thing that will thicken everything into a luxurious blanket.

Let it cook for just a minute to get rid of that raw flour taste, you’re looking for a light golden color.

Building the Liquid Dream

Slowly stir in the stock, creating a thin gravy consistency. Go slow at first, whisking constantly to avoid any lumps, it’s a little bit of a dance.

Then slowly stir in the milk. Season generously with salt and pepper. You’ve just made a beautiful, simple béchamel sauce, feel proud.

The Art of Assembly

Prepare a 9×13 casserole dish by spraying with nonstick cooking spray or greasing with a little butter. This is your canvas, and you’re about to create a masterpiece of layers.

Layer in half of the potato slices. Don’t be too fussy, just get them in there. Cover with half of the cream sauce, letting it seep down into all the nooks and crannies.

The Cheesy Embrace

Sprinkle on half the cheese (both cheeses). This is the first cheesy wave, a promise of the gooey delight to come. Then layer on the rest of the potatoes and pour the remaining sauce over these.

Top with the remainder of the cheeses. Last, sprinkle on some fresh herbs—chives, thyme or rosemary or a combination. The herbs add little bursts of freshness that cut through the richness.

The Oven’s Warm Hug

Cover the dish in aluminum foil and bake in the oven at 400°F for 30 minutes. This steams the potatoes, encouraging them to become perfectly tender all the way through.

The foil is like a cozy blanket, trapping the heat and moisture to work its magic on the potatoes.

The Grand Finale

Remove the foil and bake for an additional 30 minutes. This is where the magic happens, where the top gets gloriously golden and those edges become crisp and irresistible.

Let it rest for a few minutes before serving; this allows the sauce to set just enough so you get perfect, neat slices.

Can I Make Scalloped Potatoes Ahead of Time?

Absolutely, and it’s a lifesaver for busy holidays. You can assemble the entire dish, cover it tightly with foil, and refrigerate it for a day or two before you need to bake it.

When you’re ready, just pop it into the oven. You might need to add a few extra minutes to the baking time since it will be going in cold, so just keep an eye on that bubbly, golden top.

Tips

I recommend yellow potatoes or Yukon gold potatoes for this recipe. Russet potatoes can also work, but I like the soft, buttery texture of yellow and Yukon gold; they’re just more forgiving.

While I do recommend a mandoline, you certainly can cut the potatoes by hand with a good quality knife. If you do, try to keep the slices as uniform in thickness as you can so they will all bake to the same tenderness.

You can substitute the shallot for 1/3 of a yellow or white onion. It will still be delicious, though the flavor will be a bit more robust and straightforward.

I like cheddar cheese and Parmesan, but you could substitute other cheeses like gruyere for a nuttier flavor, or pepper jack if you want a little kick. Make it your own.

Save any leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave. I especially love these rewarmed the day after a holiday and a fried egg added on top for breakfast.

What to Serve With Your Scalloped Potatoes?

This dish is the ultimate team player on any dinner table. It’s famously the best friend to a holiday ham or a juicy roasted turkey, soaking up all those glorious juices.

But don’t save it just for holidays! It’s phenomenal next to a simple weeknight roast chicken, a perfectly cooked steak, or even some hearty baked sausages. It turns an ordinary meal into a celebration.

A Note on Leftovers & Reinvention

Leftover scalloped potatoes are a gift, truly. They reheat beautifully, becoming perhaps even more flavorful as the sauce fully melds with the potatoes.

But don’t just stop at reheating. Chop them up and pan-fry them for a incredible potato cake, or use them as a filling for a breakfast burrito. They are too good to waste.