Thinly sliced potatoes baked in a creamy, cheesy sauce until tender throughout with a golden, bubbling top, classic American comfort food.
Scalloped potatoes are a beloved American side dish, thin slices of potato layered in a baking dish and baked in a rich cream or cheese sauce until completely tender, with a golden, bubbling crust forming on top. Distinct from au gratin potatoes (which specifically include cheese in every layer), classic scalloped potatoes rely primarily on a cream sauce, though many modern American versions blend the two styles freely, adding cheese throughout for extra richness. The technique that matters is slicing the potatoes evenly and building a proper bechamel-style sauce: potatoes should be cut to a consistent thickness (about 3mm) so they cook through at the same rate, and the sauce -- butter, flour, and milk or cream cooked into a smooth base before being seasoned and poured over the potatoes -- needs to be thin enough to fully coat and penetrate the layers as it bakes. Covering the dish for part of the baking time helps the potatoes steam tender, then uncovering allows the top to brown and bubble. Served as a hearty side alongside roasted meats or ham, especially at holiday gatherings, scalloped potatoes are classic American comfort food -- rich, creamy, and satisfying in the way only a well-executed potato casserole can be.
Serves 6
Melt butter in a saucepan over medium heat. Add onion and cook 5 minutes until soft, add garlic and cook 1 minute more.
Whisk in flour and cook 1-2 minutes without browning.
Gradually whisk in warm milk until smooth. Simmer, stirring, 4-5 minutes until thickened.
Season the sauce with salt, pepper, and nutmeg.
Preheat oven to 180C/350F. Arrange a layer of potato slices in a greased baking dish. Pour some sauce over, sprinkle with a little cheese. Repeat layers, ending with sauce and cheese on top.
Cover with foil and bake 45 minutes.
Uncover and bake 20-25 more minutes until the potatoes are completely tender and the top is golden and bubbling.
Let rest 10 minutes, garnish with chives, and serve.
Slice the potatoes as evenly as possible, ideally with a mandoline -- uneven slices lead to some pieces being underdone while others turn mushy.
Cover the dish for the first part of baking to help the potatoes steam tender, then uncover to develop a golden, bubbling top.
Let the casserole rest for at least 10 minutes after baking; this helps the sauce set slightly for cleaner serving.
Add cooked, crumbled bacon between the layers for a smoky, savory addition.
Use gruyere instead of cheddar for a more elevated, French-influenced flavor.
Skip the cheese entirely for classic, cheese-free scalloped potatoes, the more traditional version.
Refrigerate up to 4 days in an airtight container. Reheat covered in a 180C/350F oven for 20-25 minutes, or microwave individual portions.
Scalloped potatoes have roots in American and broader European home cooking traditions of baking sliced potatoes in cream or milk, and the dish became a staple of American holiday tables, particularly alongside ham at Easter and Christmas.
They were likely sliced too thick, or the oven temperature was too low. Slice as thin and even as possible and ensure your oven is properly calibrated.
Traditionally, scalloped potatoes use a cream-based sauce without cheese, while au gratin potatoes include cheese throughout; modern recipes, including this one, often blend both styles.
Yes -- assemble up to a day ahead, refrigerate, and bake when ready, adding about 15 extra minutes to the covered baking time since it will start cold.
Per serving (280g / 9.9 oz) · 6 servings total
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