How to make Scalloped Potatoes

Published on July 30th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Scalloped Potatoes in baking dish

Scalloped Potatoes are a great side dish to complement any balanced meal. This dish takes slices of potatoes and layers them within a creamy cheese sauce, then tops the entire dish with a sprinkle of cheese and baked to perfection. The result is a comforting square of silky, cheesy potato goodness in each mouthful. If it is a potato comfort food you are after then, this scalloped potato recipe is for you.

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Time & Serves

Prep Time
30 mins
Cook Time
30 mins
Total Time
60 mins
Serves
6

Ingredients

  • 3 medium Yukon gold Potatoes

  • 750 -100 ml Water

  • 1 teaspoon Salt

  • 2 teaspoons Unsalted Butter

  • 1/4 cup All-Purpose Flour

  • 1125 ml Whole Full Fat Milk

  • 1 teaspoon Thyme Leaves

  • 1 clove Garlic minced

  • 1 medium yellow Onion minced

  • 3 Large Seasoning Peppers (red for color)

  • 1/8 teaspoon Nutmeg

  • 1/2 cup Shredded New Zealand Cheddar Cheese

  • 1/2 cup Shredded Sharp Cheddar Cheese

Optional
  • 1/2 teaspoon Paprika, Cayenne or Chili Pepper Powder

Instructions

Cheese Sauce

Mix the two kinds of cheese in a bowl and remove a 2 oz portion. Set aside to use when topping the dish before baking.

In a medium saucepan, warm the milk on medium to high heat until it is warm to the touch, then remove from the heat.

Place a large pot onto medium heat and add butter, allowing it to melt.

Once the butter has melted, add the flour, and using a whisk, combine the two until they become a thick paste.

Use a ladle to add one scoop of the warm milk to the butter-flour-paste and whisk until combined.

Once the milk has been fully absorbed, repeat the process with another scoop of warm milk and whisk thoroughly to combine.

Keeping consistent with adding the milk and whisking, to assure all the warm milk is finished and a smooth and creamy sauce. 

Ensure that the sauce is thick enough to stick to the back of a spoon. 

When the sauce is thick and silky, taste it to ensure it has an excellent buttery flavor, and you cannot taste the flour. If there is a flour taste, add more milk, whisk thoroughly and taste until you have achieved a smooth texture with a buttery flavor.

Once the buttery flavor is achieved, add and mix garlic, onion, seasoning peppers, mustard, nutmeg, and any or all of the Optional Ingredients into the sauce.

Take the mixed grated cheese and add one handful at a time into the sauce, whisking to combine.

Continue adding the cheese until all has been fully incorporated into the cream sauce.

When the cheese is combined to create a smooth and creamy texture, remove it from the heat and add salt and black pepper to taste. Cover and set aside.

Potatoes

Wash and rinse the potatoes before cutting them into slices about ¼ of an inch thick. If preferred, you can peel the potatoes.

Bring a large pot of water to boil on medium to high heat and add one teaspoon of salt.

Once boiling, add the potatoes and cook for 8-10 minutes. The potatoes should be cooked but firm.

When the potatoes are ready, remove them from the heat. Strain in a colander and set aside for assembling into the baking dish.

Assemble & Bake

Preheat the oven to 350 degrees. Be sure to place a rack in the middle of the range. 

Lightly butter a baking or casserole dish and arrange slices of potato covering the bottom of the dish.

Ladle a scoop of the cheese sauce over the potatoes and use the back of the spoon to smooth it out.

Arrange another layer of potato slices on top of the cheese sauce and cover this layer with more cheese sauce.

Continue this potato and cheese sauce laying until all the potatoes and cheese sauce is used.

Sprinkle the top of the dish with 2 ounces of cheese and place the dish into your preheated oven to bake.

Bake for 30 minutes until the top is golden brown. If not, continue to bake in 10-minute increments until the golden brown color is achieved.

Once the top of the dish is golden brown, please remove it from the oven and allow it to cool/rest for at least 15 minutes.

 Cut out a piece and serve as a side dish for the rest of your meal or eat on its own as you so desire.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
au gratin potatoes, potato casserole, potato bake, potatoes au gratin, funeral potatoes

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart