Description
Classic scalloped potatoes are a comforting and creamy baked dish featuring thinly sliced potatoes layered with a rich béchamel sauce and melted cheese. This recipe results in tender, flavorful potatoes with a golden, bubbly crust, perfect as a side dish for any meal.
Ingredients
Scale
Potatoes
- 4 large russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 tablespoon unsalted butter (for greasing the dish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color and flavor)
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan — optional)
Instructions
- Prepare the potatoes: Wash and peel the potatoes. Slice them into uniform 1/8-inch thick rounds using a mandoline slicer or a sharp knife. Place the slices in a bowl of cold water to prevent browning, then pat them dry thoroughly before layering.
- Preheat and grease: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish evenly to prevent sticking and to help create a slightly crispy edge on the potatoes.
- Make the béchamel sauce: In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually pour in the warmed milk and heavy cream, whisking constantly to avoid lumps. Add salt, nutmeg, and garlic powder, and continue stirring until the sauce thickens, about 3 to 5 minutes. If using cheese, stir it in last until fully melted and smooth.
- Layer the potatoes: Arrange one-third of the potato slices evenly in the greased baking dish. Season the layer with salt, pepper, and optional paprika. Pour a portion of the béchamel sauce over the potatoes and spread it evenly. Repeat this layering process two more times, making sure the top layer is completely covered with sauce. Optionally, brush melted butter over the top layer for a beautiful golden finish.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 20 to 25 minutes, until the top is golden brown and the sauce is bubbly. Test doneness by inserting a fork or knife into the potatoes, which should glide through easily.
- Rest and serve: Allow the scalloped potatoes to rest for 10 minutes out of the oven. This helps the sauce set and enhances the overall flavor. Garnish with fresh herbs like parsley or chives if desired before serving.
Notes
- For extra richness, consider using a mix of cheeses like cheddar and Gruyère.
- Slicing the potatoes uniformly ensures even cooking.
- If you prefer a thicker sauce, reduce the milk slightly or increase flour by 1 teaspoon.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a lighter version, substitute half-and-half for heavy cream or use low-fat milk.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
