Never-Fail Scalloped Potatoes

Why You’ll Love This Recipe

Never-Fail Scalloped Potatoes are a classic comfort food that delivers creamy, tender layers of thinly sliced potatoes baked in a rich, velvety sauce. This recipe lives up to its name—simple, foolproof, and satisfying every time. Perfect for holidays, weeknight dinners, or potlucks, it pairs beautifully with roasted meats or can stand alone as a hearty side.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesunsalted butterall-purpose flourmilkheavy creamgarlic (minced)onionsaltblack peppercheddar cheese (optional for a cheesy twist)paprika (for garnish)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Peel and thinly slice the potatoes using a mandoline or sharp knife.

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.

Stir in flour and cook for 1-2 minutes to create a roux.

Gradually whisk in milk and heavy cream. Stir continuously until the mixture thickens.

Season the sauce with salt and black pepper.

Layer half of the sliced potatoes in the prepared dish, then pour half of the sauce over the top.

Add remaining potatoes and top with the rest of the sauce. Sprinkle shredded cheddar cheese on top if desired.

Cover with foil and bake for 45 minutes.

Remove foil and bake an additional 20-25 minutes until golden and bubbly.

Sprinkle with paprika before serving for color and a hint of flavor.

Servings and timing

This recipe yields approximately 8 servings.
Preparation time: 20 minutes
Baking time: 65-70 minutes
Total time: 1 hour 30 minutes

Variations

Add diced ham or cooked bacon for a meatier dish.
Use Gruyère or Swiss cheese for a more sophisticated flavor.
Incorporate fresh herbs like thyme or rosemary for added aroma.
Swap part of the potatoes with thinly sliced sweet potatoes for a color contrast.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.
Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make scalloped potatoes ahead of time?
Yes, assemble the dish a day in advance and refrigerate before baking.

Why are my scalloped potatoes not soft?
Ensure the slices are thin and the baking time is long enough. Covering with foil helps them steam and soften.

Can I use a different type of potato?
Yukon Golds are a great alternative; they’re creamy and hold their shape well.

Is cheese necessary in scalloped potatoes?
No, traditional scalloped potatoes don’t require cheese, but it’s a delicious addition.

How do I prevent curdling?
Avoid using high heat and ensure the sauce is thickened before pouring over the potatoes.

Can I add vegetables?
Yes, thinly sliced carrots or leeks can be added between layers for extra flavor and texture.

Do I need to parboil the potatoes?
No, this recipe bakes them fully in the oven without pre-cooking.

How thin should I slice the potatoes?
About 1/8 inch thick slices work best for even cooking.

Can I use plant-based milk?
Yes, use unsweetened non-dairy milk and plant-based butter for a vegan version.

What’s the difference between scalloped and au gratin potatoes?
Au gratin typically includes cheese throughout, while scalloped relies more on a creamy sauce.

Conclusion

Never-Fail Scalloped Potatoes are the perfect side dish to elevate any meal with their creamy layers and rich flavor. Simple to prepare and always a crowd-pleaser, this dish is sure to become a reliable favorite in your kitchen.

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