A luxurious side dish that transforms humble potatoes into something truly special, these classic scalloped potatoes feature thinly sliced potatoes bathed in a velvety béchamel sauce, then baked until golden and bubbling. The result is a comforting, rich dish that pairs beautifully with almost any main course.
Why You’ll Love This Recipe
- Perfect balance of creamy sauce and tender potatoes
- Versatile enough for both weeknight dinners and special occasions
- Can be prepared ahead of time for stress-free entertaining
- Customizable with different cheeses and seasonings
- Creates that irresistible golden-brown crust on top while maintaining a creamy center
- Makes an impressive side dish that always garners compliments
- Works beautifully alongside roast meats, ham, or as a vegetarian main dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet or Yukon Gold potatoes are the foundation of this dish. Russets break down more during cooking, creating a softer texture throughout, while Yukon Golds maintain their shape better and offer a naturally buttery flavor. Either works beautifully, or use a combination for the best of both worlds.
Unsalted butter serves multiple purposes in this recipe. It greases the baking dish to prevent sticking, forms the base of the béchamel sauce, and when brushed on top before baking, creates that desirable golden crust.
All-purpose flour combines with butter to create a roux, the thickening agent that transforms liquid into the silky béchamel sauce. This step is crucial for achieving that perfect creamy consistency.
Whole milk and heavy cream provide richness and body to the sauce. The combination yields a luxurious texture that coats each potato slice beautifully. For a lighter version, you could use all milk, but the cream adds an undeniable richness.
Salt and black pepper are essential for proper seasoning. Potatoes absorb a lot of salt, so don’t be shy here.
Paprika adds a subtle warmth and beautiful color to the finished dish. It’s optional but highly recommended for both visual appeal and flavor depth.
Nutmeg is the secret ingredient that elevates the béchamel sauce. Just a pinch adds a warm, aromatic quality that complements the creamy elements perfectly.
Garlic powder provides a mellow, savory background note without the textural interruption of fresh garlic. It infuses the sauce with just enough flavor without overwhelming.
Cheese is optional but transforms traditional scalloped potatoes into a more indulgent gratin-style dish. Cheddar offers sharpness, Gruyère provides nutty complexity, and Parmesan contributes salty umami notes.
Directions
- Prepare the Potatoes
Start by washing and peeling the potatoes. Using a mandoline slicer or a sharp knife, slice them into uniform 1/8-inch thick rounds. Evenly sized slices ensure consistent cooking and a tender texture. Place the sliced potatoes in a large bowl of cold water to prevent browning. Pat them dry before layering. - Preheat the Oven and Grease the Dish
Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking and create a slight crispiness on the edges. - Make the Béchamel Sauce
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until it forms a smooth roux. Slowly pour in the warm milk and heavy cream while continuously whisking to prevent lumps. Add salt, nutmeg, and garlic powder, stirring until the sauce thickens (about 3–5 minutes). If using cheese, stir it in until melted and smooth. - Assemble the Layers
Arrange one-third of the potato slices evenly in the greased baking dish. Season with salt, pepper, and a sprinkle of paprika. Pour a portion of the béchamel sauce over the layer, spreading it evenly. Repeat the process until all potatoes and sauce are used, ensuring the top layer is fully covered with sauce. For a more elegant presentation, you can arrange the potatoes upright in a circular or fanned-out pattern, allowing the edges to crisp up beautifully while the center remains tender and creamy. Brushing the tops with melted butter before baking enhances the golden-brown finish. - Bake to Perfection
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 20–25 minutes until the top turns golden brown and bubbly. To check for doneness, insert a fork or knife; it should glide through effortlessly. - Rest and Serve
Allow the scalloped potatoes to cool for 10 minutes before serving. This resting time helps the sauce set and enhances the flavor. Garnish with fresh herbs like parsley or chives if desired.
Servings and Timing
This recipe serves 6-8 people as a side dish, depending on portion sizes. It can serve 4-6 as a main dish when paired with a salad.
Prep Time: 30 minutes
Cook Time: 65-70 minutes (45 minutes covered, 20-25 uncovered)
Rest Time: 10 minutes
Total Time: 1 hour 45 minutes to 2 hours
Variations
Loaded Scalloped Potatoes: Add cooked, crumbled bacon, sliced green onions, and extra cheddar cheese for a loaded potato experience.
Herb-Infused: Add fresh thyme, rosemary, or sage to the béchamel sauce for an aromatic twist.
Smoky Scalloped Potatoes: Include smoked paprika and smoked Gouda cheese for a delicious smoky flavor profile.
Caramelized Onion: Layer in thinly sliced caramelized onions between the potato layers for sweet depth.
Mushroom Madness: Add sautéed mushrooms between layers for an earthy, umami-rich variation.
Sweet Potato Blend: Replace half the regular potatoes with sweet potatoes for a colorful and nutritionally diverse dish.
Spicy Kick: Add red pepper flakes or diced jalapeños to the sauce for heat-lovers.
Truffle Elegance: Drizzle truffle oil over the finished dish and/or use truffle salt for a gourmet touch.
Storage/Reheating
Refrigeration: Cool completely before storing in an airtight container. Refrigerated scalloped potatoes will keep well for 3-4 days.
Reheating in Oven (Preferred Method): Preheat oven to 350°F. Place refrigerated leftovers in an oven-safe dish, cover with foil to prevent drying out, and heat for 20-25 minutes until warmed through. Remove foil for the last 5 minutes if you’d like to re-crisp the top.
Microwave Reheating: For quick individual portions, microwave on medium power for 2-3 minutes, checking halfway through. The texture won’t be as good as oven reheating, but it works in a pinch.
Freezing: While possible, freezing isn’t ideal as the sauce can separate and the texture may become grainy. If you must freeze, cool completely, wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead Strategy: This dish can be fully assembled up to 24 hours in advance. Keep refrigerated, covered tightly with plastic wrap. When ready to bake, remove from the refrigerator 30 minutes before baking and add an extra 10-15 minutes to the covered baking time.
FAQs
Why did my scalloped potatoes turn out watery?
Excess moisture is usually the culprit. Make sure to thoroughly pat dry your potato slices after rinsing them. Also, ensure your béchamel sauce is properly thickened before assembling the dish. Lastly, allowing the dish to rest for 10-15 minutes after baking helps the sauce set and reduces wateriness.
How can I make sure my potatoes cook evenly?
Uniform slicing is key – aim for consistent 1/8-inch thickness. A mandoline slicer is the best tool for this job. Also, don’t rush the covered baking time, as this is when the potatoes soften throughout. If your potatoes are particularly thick or dense, you might need to extend the covered baking time.
Can I make this recipe dairy-free?
Yes, you can substitute plant-based butter, unsweetened non-dairy milk (almond, oat, or soy work well), and non-dairy cream. For cheese, use your favorite plant-based cheese alternative that melts well. The texture might be slightly different, but still delicious.
Why do I need to make a roux for the sauce?
The roux (butter and flour mixture) is essential for properly thickening the sauce. It ensures your final dish has that perfect creamy consistency rather than a thin, milky liquid that would separate during baking. Don’t skip this step!
My sauce has lumps. What did I do wrong?
Lumps typically form when the flour isn’t properly incorporated into the butter or when the milk is added too quickly. Make sure your roux is smooth before adding the milk, then add the liquid gradually while whisking constantly. If you do get lumps, strain the sauce through a fine-mesh sieve or blend it briefly.
Can I add meat to this recipe?
Absolutely! Ham is a classic addition to scalloped potatoes. You could also add cooked, diced chicken, crispy bacon, or even browned ground beef between the layers. Just make sure any meat added is already cooked.
How can I tell when my scalloped potatoes are done?
Insert a knife or fork into the center of the dish – it should slide through the potatoes with no resistance. The top should be golden brown and bubbling, and the sauce should appear thickened, not watery. If your fork meets resistance, give it more time in the oven.
Why should I cover the dish for part of the baking time?
Covering the dish initially allows the potatoes to cook through and become tender without the top becoming too brown. The uncovered baking time then allows for that desirable golden-brown crust to develop.
Can I use pre-sliced potatoes from the grocery store?
Pre-sliced refrigerated potatoes can work in a pinch, but they often have additives to prevent browning that can affect the flavor and texture. Fresh is best, but if using pre-sliced, rinse them well and pat dry before using.
My potatoes turned grayish/brownish after slicing. Are they still safe to use?
Yes, they’re safe! Potatoes naturally oxidize (turn brownish) when exposed to air. To prevent this, place sliced potatoes in cold water until ready to use, then pat dry before assembling the dish. A little discoloration won’t affect the taste but might impact appearance slightly.
Conclusion
Classic scalloped potatoes represent comfort food at its finest—simple ingredients transformed through technique into something truly special. This recipe strikes the perfect balance between homestyle tradition and elegant presentation, making it suitable for both family dinners and special occasions.
What makes this dish stand out is its versatility. You can adjust the seasonings, add cheese or not, include additional ingredients, and still achieve a delicious result that showcases the humble potato in the most luxurious way possible. The creamy sauce, tender potato layers, and golden crust work together to create a symphony of textures and flavors.
Whether served alongside a holiday ham, Sunday roast, or as a vegetarian main dish, these scalloped potatoes will elevate your meal and likely become a requested favorite. Master this classic recipe, and you’ll have a reliable, impressive dish in your cooking repertoire that brings comfort and satisfaction to the table every time.
Print
Classic Scalloped Potatoes
A creamy and classic scalloped potatoes recipe with layers of tender potatoes and rich béchamel sauce, perfect as a comforting side dish.
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Ingredients
- 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)
- 3 tablespoons unsalted butter (for béchamel sauce)
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 teaspoon salt (for béchamel sauce)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan — optional for a richer flavor)
Instructions
- Wash and peel the potatoes. Slice them into uniform 1/8-inch thick rounds with a mandoline slicer or knife. Place the slices in a bowl of cold water to prevent browning and pat them dry before layering.
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking and to create slight crispiness.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in warm milk and heavy cream while whisking to prevent lumps. Add salt, nutmeg, and garlic powder, stirring until the sauce thickens (3–5 minutes). Stir in cheese if using, until melted and smooth.
- Arrange one-third of the potato slices evenly in the greased baking dish. Season with salt, pepper, and paprika. Pour a portion of the béchamel sauce over the layer and spread evenly. Repeat until all potatoes and sauce are used, ensuring the top layer is fully covered with sauce. Brush melted butter over the top for a golden-brown finish, if desired.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 20–25 minutes until the top turns golden brown and bubbly. Check doneness by inserting a fork or knife; it should glide easily.
- Rest the scalloped potatoes for 10 minutes before serving to allow the sauce to set and enhance flavor. Garnish with fresh herbs like parsley or chives if desired.
Notes
- Russet potatoes yield a softer, more tender texture, while Yukon Gold potatoes provide a buttery texture and hold their shape better.
- For even cooking, use uniform, thin slices; a mandoline slicer makes this easier and precise.
- Traditionally, scalloped potatoes don’t include cheese, but adding cheese creates a creamier, richer dish.
- Make-Ahead Tip: Prepare the dish a day in advance. Assemble, cover, and refrigerate. Add an extra 10–15 minutes of baking if cooking from cold.
- Storage: Store leftovers in the fridge for up to four days in an airtight container. Reheat in the oven at 350°F for the best texture.
- Freezing: The dish can be frozen for up to two months. Cool completely, cover tightly, and freeze. Note that texture may change slightly after freezing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6th of dish
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
