Classic Scalloped Potatoes

 

Classic Scalloped Potatoes: The Ultimate Comfort Food Side Dish

Some dishes never go out of style. They're timeless, comforting, and always welcome at the table—Classic Scalloped Potatoes are one of them. Creamy, tender layers of thinly sliced potatoes baked to golden perfection in a rich, savory sauce—this dish is pure comfort, bite after bite.

Whether served at a holiday feast, Sunday dinner, or alongside a simple weeknight roast, scalloped potatoes are a guaranteed crowd-pleaser.

What Makes Them “Scalloped”?

Unlike au gratin potatoes (which typically include cheese), scalloped potatoes are traditionally made with just cream or milk, butter, and simple seasonings. The result? A velvety, rich dish where the natural flavor of the potatoes shines through. That said, modern variations often sneak in a bit of cheese—and we're not complaining.

Why You'll Love This Recipe

• Classic and Reliable: No fancy ingredients—just real, simple food done right.

• Rich and Creamy: The sauce thickens as it bakes, coating every potato slice in savory goodness.

• Perfect Texture: Tender, thinly sliced potatoes with a lightly crisped top.

• Make-Ahead Friendly: Assemble ahead of time and bake when ready.

Ingredients

• Potatoes: Russet or Yukon Gold potatoes work best for their texture and flavor.

• Butter & Flour: Forms a simple roux for thickening the creamy sauce.

• Milk or Cream: Whole milk or half-and-half creates the silky base.

• Onion & Garlic (optional): Add depth of flavor to the sauce.

• Salt, Pepper, & Nutmeg: Seasonings that bring it all together.

• Optional Cheese: Cheddar or Gruyère for a richer variation.

How to Make Classic Scalloped Potatoes

1. Prep the Potatoes: Peel and thinly slice the potatoes—about 1/8-inch thick.

2. Make the Sauce: Melt butter, stir in flour to make a roux, then whisk in milk. Cook until slightly thickened. Season to taste.

3. Layer the Dish: In a greased baking dish, layer half the potatoes, pour over half the sauce, then repeat.

4. Bake: Cover with foil and bake at 350°F (175°C) for about 45 minutes. Uncover and bake an additional 20–30 minutes until golden and bubbly.

5. Rest Before Serving: Let sit for 10–15 minutes to allow the sauce to set.

Tips for Success

• Slice Evenly: Use a mandoline or sharp knife for uniform thickness.

• Don't Rush the Bake: Low and slow ensures soft, fully cooked potatoes and a golden top.

• Let It Rest: This helps the sauce thicken and makes serving easier.

Serving Ideas

Classic Scalloped Potatoes pair beautifully with:

• Glazed ham or roast beef

• Herb-roasted chicken

• Holiday mains like turkey or prime rib

• A crisp green salad or steamed vegetables for balance

Final Thoughts

Classic Scalloped Potatoes are a testament to the beauty of simplicity. Just a few humble ingredients come together to create a dish that’s creamy, comforting, and completely satisfying. Whether it’s for a special occasion or a cozy dinner at home, this timeless recipe is always a good idea.