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
