Creamy, cheesy scalloped potatoes step-by-step
Scalloped potatoes are thinly sliced tubers baked in a creamy cheese sauce until tender and bubbling. Choose Yukon Gold or a similar all-purpose potato for a creamy interior and good structure. Slice evenly—use a mandoline if available—to ensure uniform cooking.
Basic method:
- Layer raw slices in a buttered baking dish.
- Make a béchamel or cream sauce with butter, flour, milk, and cheese.
- Pour sauce over the potato layers and bake at 350–375°F (175–190°C) until tender and golden on top.
Cheese choices and tips:
- Cheddar gives a classic flavor; Gruyère or Comté adds nuttiness and meltability.
- Season the sauce with salt, pepper, garlic powder, and a pinch of nutmeg for warmth.
- For a richer dish, use half-and-half or add cream; for a lighter version, use milk but reduce the bake time.
A simple recipe flow:
- Preheat oven and prepare a baking dish with butter.
- Make sauce: melt butter, whisk in flour to form a roux, gradually whisk in warm milk, then stir in grated cheese.
- Layer potato slices, pour sauce, and dot with extra butter.
- Cover and bake until potatoes are tender, remove cover to brown the top.
Let rest 10–15 minutes before serving so the sauce sets slightly. The result is luscious, sliceable potatoes with a golden, cheesy crust—comfort food that pairs well with roasted meats or a simple green salad.