Jacy There’s something undeniably comforting about a creamy Scalloped Potatoes Recipe Easy, cheesy potato dish that bakes to golden perfection. Whether it’s for a holiday feast, a cozy family dinner, or a potluck showstopper, mastering a classic side can elevate any meal. Today, we’re diving into a beloved favorite that’s both indulgent and straightforward: the scalloped potatoes recipe easy. Paired with a slice of warm, freshly baked homemade sandwich bread, this combination is the epitome of home-cooked comfort. This guide will walk you through every step, ensuring you achieve creamy, tender potatoes with a crispy top every time.
Table of Contents
Easy Creamy Scalloped Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh thyme or chives for garnish (optional)
Step-by-Step Instructions
1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
2. Slice Potatoes: Using a mandoline or sharp knife, slice the peeled potatoes into 1/8-inch thick rounds. Keep them in a bowl of cold water to prevent browning while you prepare the sauce.
3. Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Create the Roux: Sprinkle the flour over the onion and garlic mixture. Whisk constantly for 1-2 minutes to cook out the raw flour taste.
5. Add Liquids: Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer, then reduce heat to low. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
6. Season and Cheese: Remove the saucepan from heat. Stir in 1 teaspoon salt, black pepper, nutmeg, 1 1/2 cups of the shredded cheddar cheese, and all the Parmesan cheese. Whisk until the cheeses are melted and the sauce is smooth. Taste and adjust seasoning if needed.
7. Layer the Dish: Drain the potato slices and pat them dry with a clean kitchen towel. Arrange a single layer of potatoes in the prepared baking dish. Pour a portion of the cheese sauce over the layer. Repeat with remaining potatoes and sauce, ending with a sauce layer on top.
8. Top and Bake: Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. For the perfect bake, this scalloped potatoes recipe easy pairs wonderfully when served alongside a loaf of homemade sandwich bread to soak up every last bit of sauce.
9. Bake Covered: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
10. Finish Baking: Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
11. Rest and Serve: Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to set slightly. Garnish with fresh herbs if desired.
Tips & Variations
- Potato Choice: Yukon Gold potatoes are ideal for their creamy texture, but Russets can be used for a firmer bite.
- Cheese Variations: Swap cheddar for Gruyère, Gouda, or a blend of your favorites.
- Herb Infusion: Add a bay leaf or sprig of thyme to the sauce while simmering for extra flavor.
- Make it Lighter: Use 2% milk and reduce the heavy cream to 1/2 cup, though the sauce will be less rich.
- Add Protein: Layer in thinly sliced ham or cooked bacon between the potato layers for a heartier dish.
Serving & Storage
- Serving Ideas: Serve these scalloped potatoes as a side dish with roasted chicken, glazed ham, or a holiday turkey. They’re also fantastic with a simple green salad to balance the richness.
- Storage: Allow leftovers to cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.
- Reheating: Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F (175°C) oven until heated through. Add a splash of milk if the sauce seems too thick.
- Freezing: Not recommended, as the dairy-based sauce may separate upon thawing and reheating.
Nutritional Benefits
Scalloped potatoes provide energy from carbohydrates in the potatoes, while the cheese and milk contribute calcium and protein for bone health. Potatoes are a good source of vitamin C and potassium. Using whole milk and real cheese offers more natural fats and nutrients compared to processed alternatives.
Common Mistakes to Avoid
- Not Slicing Potatoes Evenly: Uneven slices lead to inconsistent cooking. Use a mandoline for uniform thickness.
- Skipping the Roux: Cooking the flour with butter is crucial to thicken the sauce properly and avoid a raw, pasty taste.
- Overcrowding the Pan: When making the sauce, add milk slowly and whisk constantly to prevent lumps.
- Underseasoning: Potatoes absorb a lot of flavor. Taste the cheese sauce before assembling and don’t be shy with salt and pepper.
- Skipping the Rest Time: Serving immediately can result in a runny sauce. Letting it rest allows it to thicken as it cools slightly.
Final Conclusion
Mastering this creamy, decadent dish is simpler than you might think, and it’s sure to become a requested favorite at your table. This scalloped potatoes recipe easy delivers on both flavor and simplicity, making it a perfect choice for cooks of all levels. Don’t forget to bake a loaf of homemade sandwich bread to complete the meal, creating a comforting and satisfying dining experience. Give this recipe a try, and enjoy the delicious results!
FAQs
Can I make scalloped potatoes ahead of time?
Yes, you can assemble the dish up to a day in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be cold from the fridge.
Why are my scalloped potatoes still hard after baking?
This usually means the potatoes were sliced too thickly or the baking time was insufficient. Ensure slices are no thicker than 1/8 inch and bake until a knife pierces the center easily. The total bake time can vary based on your oven and dish.
Can I use pre-shredded cheese?
It’s best to shred cheese from a block. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as smoothly, leading to a grainy sauce.
What can I use instead of heavy cream?
For a slightly lighter version, you can use half-and-half or even all whole milk, though the sauce will be less rich and creamy. For a dairy-free option, unsweetened almond or cashew milk with a tablespoon of cornstarch slurry can work, but the flavor will differ.
How do I prevent the top from burning before the potatoes are cooked?
Using the foil cover for the first part of baking is key. If the top is browning too quickly after removing the foil, you can loosely tent it with foil again for the remaining bake time.
