why make this recipe

Scalloped Potatoes are rich, warm, and simple. This dish uses basic ingredients and gives a creamy, cheesy side that many people like. It fits holiday meals, family dinners, or a cozy weeknight. The texture is soft potato slices with a golden top. Try it when you want a filling and comforting side.

introduction

This scalloped potato recipe is easy to follow. You slice potatoes and onion, make a simple cheese sauce, then bake. The dish browns on top and stays creamy inside. If you want ideas for making a smooth sauce, see this helpful creamy sauce example: creamy sauce tips and recipe.

how to make Scalloped Potatoes

Follow each step and work with simple tools: a saucepan, whisk, and baking dish. Take your time slicing the potatoes thin so they cook evenly. If you like a deeper flavor, cook the onions a little longer until they are lightly browned. For a smooth sauce, stir well and watch it thicken slowly. Learn more about handling cream sauces here: sauce technique guide.

Ingredients :

Yukon gold potatoes
White or yellow onion
Butter
All purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
Unsweetened almond milk (regular, skim or whole milk will also work)
Cheddar cheese
Garlic powder
Salt
Freshly ground black pepper
Gruyere cheese
Parmesan cheese
Parsley

Directions :

Preheat your oven to 375°F (190°C).
Thinly slice the Yukon gold potatoes and onion.
In a saucepan, melt the butter over medium heat. Add the onions and sauté until soft.
Stir in the flour and cook for a minute, then gradually whisk in the almond milk. Cook until thickened.
Remove from heat and stir in the cheddar, garlic powder, salt, pepper, gruyere, and parmesan until melted.
Layer the potatoes in a baking dish, pour the cheese sauce over them, and top with parsley.
Cover with foil and bake for about 1 hour.
Remove the foil and bake for an additional 15-30 minutes until the top is golden and bubbling.
Let it cool slightly before serving.

how to serve Scalloped Potatoes

Serve warm. Let it rest 5 to 10 minutes so slices hold together. Pair with roasted meat, baked chicken, or a fresh green salad. Cut into squares and place on the plate with a spoonful of the sauce over the top.

how to store Scalloped Potatoes

Cool fully, then cover and store in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warm, about 15-25 minutes. You can also freeze portions in airtight containers for up to 2 months. Thaw in the fridge before reheating.

tips to make Scalloped Potatoes

Slice potatoes thin and even so they cook the same.
Use a mix of cheeses for better flavor and melt.
Do not skip resting time — it helps the sauce set.
If the top browns too fast, cover with foil partway through baking.
For a creamier sauce, warm the milk before adding. Find more sauce tips here: simple cream sauce ideas.

variation (if any)

Add cooked bacon or ham for a meaty version.
Mix in sliced leeks or caramelized onions for more flavor.
Use different cheeses like fontina or Monterey Jack for a milder taste.
Add a pinch of nutmeg to the sauce for warmth.

FAQs

Q: Can I use russet potatoes instead?
A: Yes. Russets work, but they can be fluffier. Yukon gold keeps a creamier texture.

Q: Can I make this ahead?
A: Yes. Assemble and refrigerate, then bake when ready. Add 10–15 minutes to the bake time if cold.

Q: Do I need to peel the potatoes?
A: No. You can leave the skin on for more texture and nutrients. Wash well before slicing.

Q: Can I use all milk instead of almond milk?
A: Yes. Regular milk, skim, or whole milk will work fine.

Q: How do I prevent the sauce from being lumpy?
A: Whisk the flour into the melted butter well, then add milk slowly while whisking to keep it smooth.

Conclusion

For more ideas and similar recipes, see these tried-and-true guides: PERFECT Au Gratin Potatoes – The Daring Gourmet, Creamy au Gratin Potatoes Recipe, and Dad’s Creamy & Cheesy Au Gratin Potatoes | Ambitious Kitchen.

Scalloped Potatoes