Golden Creamy Scalloped Potatoes

Golden, creamy, and irresistibly cheesy, scalloped potatoes make a perfect comfort dish that shines at any meal. Layers of tender potatoes smothered in rich cream and melted cheese come together in a simple, elegant way that’s great for everything from holiday dinners to a cozy weeknight indulgence. The slow baking infuses the potatoes with garlicky warmth while the top browns to a perfect golden crisp, making it a dish where everyone goes back for seconds and even scrapes the sides of the baking dish.

Ingredients

• Yukon Gold or Russet Potatoes: These are the stars providing a perfect balance of creaminess and structure so the layers hold up well. Choose firm potatoes without blemishes for even cooking.
• Unsalted Butter: It adds richness to the sauce and helps create the roux which thickens the cream beautifully.
• Garlic: It infuses the sauce with a subtle savory aroma that lifts the whole dish. Use fresh garlic for the best flavor.
• All-Purpose Flour: This is used to make a roux that gives your sauce a luscious, smooth texture.
• Whole Milk and Heavy Cream: They combine to make the sauce rich and velvety, soaking into every potato slice.
• Salt and Pepper: These season the dish perfectly balancing the richness of the cream and cheese.
• Sharp Cheddar Cheese: It melts smoothly and provides that classic bold cheesy flavor everyone loves. Pick freshly grated cheese when possible for a better melt.
• Fresh Thyme or Parsley: Optional but adds freshness and a pop of color to brighten the dish.

Step-by-Step Instructions

Prep the Potatoes:

Peel the potatoes and slice them thinly about one eighth of an inch thick using a mandoline or a very sharp knife. Uniform slices ensure even cooking and a creamy texture throughout.

Make the Cream Sauce:

Melt butter in a large saucepan over medium heat. Add minced garlic and cook until fragrant about one minute but do not brown. Whisk in the flour and cook for one to two minutes to form a roux which thickens the sauce. Slowly pour in the milk and cream while whisking constantly to prevent lumps. Keep stirring until the sauce becomes thick and smooth. Season well with salt and pepper.

Layer the Dish:

In your prepared oven-safe baking dish start with a layer of potato slices. Spoon some cream sauce over, then sprinkle shredded cheddar cheese evenly. Repeat layering until all ingredients are used up, ending with a generous layer of cheese on top.

Bake to Perfection:

Cover the dish tightly with aluminum foil and bake in a preheated oven at 375 degrees Fahrenheit or 190 degrees Celsius for 45 minutes. Remove the foil and bake uncovered for another 25 to 30 minutes until the top is beautifully golden and bubbly.

Rest and Serve:

Allow the scalloped potatoes to rest for about 10 minutes after baking. This resting time lets the sauce thicken and makes it easier to slice and serve.

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Storage Tips

To store leftovers let the scalloped potatoes cool completely. Place in an airtight container and refrigerate for up to four days. When reheating cover with foil and warm in the oven to keep the dish moist and creamy. You can freeze tightly wrapped portions for up to two months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you want to make this gluten free swap the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener to still get that creamy sauce consistency. Try swapping cheddar for Gruyère or smoked Gouda for different flavor profiles. For a lighter version use half and half instead of heavy cream but expect a slightly less rich sauce.

Serving Suggestions

Serve scalloped potatoes alongside roast chicken, glazed ham, or grilled steak for a complete meal. It also works well at brunch paired with eggs, sausage, and sautéed greens. Garnish with fresh parsley or thyme to add a pop of color and freshness that cuts through the richness.

Cultural Context

Scalloped potatoes have roots in traditional European cooking but evolved to become a beloved comfort food across the United States, especially around holidays and family gatherings. The basic technique celebrates simple ingredients transformed through layered textures and slow baking that lets flavors develop fully.

Pro Tips

Use a mandoline or a sharp knife to get even potato slices for uniform cooking. Toast the flour in butter to make a smooth roux and avoid lumps in your sauce. Don’t skip resting the dish after baking so the sauce thickens and slices hold together better.

Common Recipe Questions

→ How do I prevent the sauce from curdling?

Use a mix of milk and cream and cook the sauce gently before layering. Avoid high heat during baking to keep the sauce smooth.

→ Can I prepare scalloped potatoes ahead of time?

Yes, assemble the layers a day early and refrigerate covered. Bake fresh or reheat thoroughly before serving.

→ Which potatoes work best for this dish?

Yukon Gold gives a buttery texture while Russets lend fluffier layers. Both create ideal results depending on preference.

→ Is it possible to use other cheeses?

Absolutely, cheeses like Gruyère, Parmesan, or smoked Gouda blend wonderfully alongside cheddar for varied flavor profiles.

→ Should I peel the potatoes?

Peeling ensures a smooth texture, but leaving skins on adds rustic appeal and extra nutrients if preferred.

→ Can this dish be made gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend or cornstarch to thicken the sauce without gluten.