These “Creamy Scalloped Potatoes” are the epitome of comfort food, a rich and satisfying side dish that effortlessly elevates any meal. As vividly depicted in the image, this casserole features tender, thinly sliced potatoes bathed in a luscious, savory cream sauce, all crowned with a beautifully golden-brown, bubbly layer of melted cheese. It’s a classic for a reason: the harmonious blend of textures—from the soft, yielding potatoes to the gooey, browned cheese crust—and the comforting, cheesy flavor make it an irresistible addition to holiday dinners, Sunday roasts, or any occasion where hearty, delicious fare is appreciated.
The foundation of “Creamy Scalloped Potatoes” lies in the potatoes themselves. For this dish, starchy potatoes like Russet (Idaho) or Yukon Gold are often preferred. Russets will yield a fluffier, softer interior that readily absorbs the creamy sauce, while Yukon Golds offer a slightly waxier texture that holds its shape a bit more, yet still becomes incredibly tender. The key is to slice them uniformly thin, typically ⅛ to ¼ inch thick, ensuring even cooking and allowing them to layer beautifully, creating the characteristic scalloped appearance seen in the image. Precise slicing is crucial for consistent texture throughout the casserole.
The creamy sauce is what truly binds this dish together and imparts its rich flavor. It’s typically a simple béchamel-like sauce made with butter, flour, and milk or cream. Melting butter and whisking in flour creates a roux, which then thickens the milk or cream into a velvety consistency. Seasoning the sauce is vital, often with salt, black pepper, a touch of garlic powder or fresh minced garlic, and sometimes a hint of nutmeg, which beautifully complements dairy and potatoes. The sauce in the image appears thick enough to coat the potatoes generously, giving them that moist, comforting quality.
Cheese is an essential element, providing both flavor and that irresistible golden crust. Medium or sharp cheddar cheese is a popular choice for its robust flavor and excellent melting properties. Gruyère, Parmesan, or a blend of cheeses can also be used to add different flavor profiles. The cheese is typically layered between the potato slices and generously sprinkled on top, forming those delectable browned, bubbly spots that make the dish so appealing visually and texturally, as clearly visible in the image.
The beauty of this dish is that while it bakes, the potatoes absorb the flavorful cream, softening to perfection, while the top layer of cheese crisps and browns. This creates a delightful contrast between the soft interior and the slightly crispy, cheesy exterior. It’s a versatile side that pairs wonderfully with a wide range of main courses, from roasted chicken or ham to beef and pork, making it a staple in many households.
Ingredients:
- 3 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced (⅛ to ¼ inch thick)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (or half-and-half for extra richness)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- ¼ teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- Pinch of nutmeg (optional, but recommended)
- 2 cups shredded sharp cheddar cheese (or Gruyère, or a blend of cheeses)
- Optional: 2 tablespoons chopped fresh parsley or chives for garnish
Equipment:
- Large rectangular baking dish (approx. 9×13 inch or similar)
- Large saucepan
- Whisk
- Mandoline slicer (highly recommended for even potato slices) or sharp knife
- Large mixing bowl (optional, for rinsing potatoes)
- Measuring cups and spoons
- Rubber spatula
Instructions:
Part 1: Prepare the Potatoes
- Preheat Oven: Preheat your oven to 375∘F (190∘C).
- Peel and Slice Potatoes: Peel the potatoes. Using a mandoline slicer is highly recommended for consistent ⅛ to ¼ inch thick slices, which ensures even cooking and a beautiful presentation. If using a knife, slice them as uniformly thin as possible.
- Rinse Potatoes (Optional but Recommended): Place the sliced potatoes in a large bowl of cold water for 10-15 minutes. This helps remove excess starch, which can make the casserole gummy. Drain thoroughly and pat the slices very dry with paper towels. Excess moisture will thin out your sauce.
Part 2: Prepare the Cream Sauce
- Melt Butter: In a large saucepan, melt the 4 tablespoons of unsalted butter over medium heat.
- Make Roux: Once the butter is melted, whisk in the ¼ cup of all-purpose flour. Cook, whisking constantly, for 1-2 minutes until a smooth paste (roux) forms and smells slightly nutty. Do not let it brown too much.
- Whisk in Milk: Gradually whisk in the 3 cups of whole milk (or half-and-half) into the roux, a little at a time, to prevent lumps. Continue whisking until the mixture is smooth.
- Simmer and Thicken: Bring the sauce to a gentle simmer over medium heat, whisking frequently. Allow it to simmer for 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon. It should be thick enough to cling to the potatoes but still pourable.
- Season Sauce: Remove the sauce from the heat. Stir in the 1 teaspoon of salt, ½ teaspoon of black pepper, ¼ teaspoon of garlic powder (or minced garlic), and the optional pinch of nutmeg. Taste and adjust seasonings as needed.
Part 3: Assemble the Casserole
- Lightly Grease Baking Dish: Lightly grease your 9×13 inch (or similar) rectangular baking dish.
- Layer Potatoes and Cheese:
- Place a single layer of thinly sliced potatoes evenly over the bottom of the prepared baking dish.
- Pour about one-third of the cream sauce evenly over the potato layer.
- Sprinkle about one-third of the shredded cheese over the sauce.
- Repeat this layering process two more times: a layer of potatoes, followed by sauce, then cheese.
- Ensure the top layer has a generous amount of cheese, as this will create the bubbly, golden-brown crust seen in the image.
- Gently press down on the layers to ensure the potatoes are well submerged in the sauce.
Part 4: Bake the Scalloped Potatoes
- Cover and Bake: Cover the baking dish tightly with aluminum foil.
- Initial Bake: Bake for 45-50 minutes. This allows the potatoes to soften completely and absorb the sauce.
- Uncover and Brown: Remove the foil. Continue baking for an additional 20-30 minutes, or until the potatoes are very tender when pierced with a fork, the sauce is bubbly, and the top is beautifully golden brown and caramelized.
- Rest: Once baked, remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to set and the casserole to firm up slightly, making it easier to serve.
Part 5: Serve
- Garnish (Optional): If desired, sprinkle with chopped fresh parsley or chives just before serving for a pop of color and fresh flavor.
- Serve Hot: Serve the “Creamy Scalloped Potatoes” hot, directly from the baking dish. It makes an excellent side dish for roasted meats, poultry, or as part of a festive meal.
Tips for Success:
- Uniform Slices: Consistent potato slice thickness is the single most important factor for even cooking. A mandoline is a worthwhile investment if you make this dish often.
- Dry Potatoes: Ensure your potato slices are thoroughly dry after rinsing. Excess water can dilute the sauce.
- Room Temperature Milk/Cream: Using milk or cream that is at room temperature will help prevent lumps when adding it to the hot roux.
- Don’t Overcrowd: Use a baking dish that allows the potato layers to fit comfortably without being too shallow or deep.
- Resting Time: Don’t skip the resting time! It allows the sauce to thicken and the dish to become more cohesive, preventing a watery or messy presentation.
- Cheese Choice: Experiment with different cheeses! Gruyère offers a nutty flavor, while a blend of cheeses can add complexity.
- Add-ins (Optional): For extra flavor, consider adding a layer of finely diced, cooked ham, caramelized onions, or sautéed mushrooms between the potato layers. Just be mindful of additional moisture.