Scalloped Potatoes

Scalloped Potatoes – A cheesy, creamy, soul-satisfying potato dish baked to perfection with cheese on top. It’s the perfect side dish for any family gathering! Creamy, flavorful, and saucy!

Scalloped potatoes are hands down my favorite American comfort food, especially when craving something creamy. This dish gives me instant solace and uplifts my spirit with its comforting goodness.

Content… An Easy Potato Recipe Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Comforting Potato Recipes to Try Conclusion Watch How to Make It

Easy Scalloped Potatoes Recipe

I adapted my recipe from the Cooks Illustrated version, and it has become my go-to. It boasts the usual potatoes, onions, and cream. But bacon, ham, and sausage transform this deliciousness into a main dish.

Recipe Ingredients

• Bacon delivers salty, smokey goodness. But leftover ham or sausage is just as good.
• Aromatics – Garlic and onion provide a lovely aroma and create the perfect match for potatoes.
• Butter – The ideal fat to saute the seasonings and
• Seasonings – Thyme, salt, pepper, and nutmeg balance the flavors for an authentic white sauce.
• Cream – Decadence is the name of the game, and cream makes the white sauce extra decadent.
• Potatoes – Russet potatoes work for this recipe because they hold their shape without falling apart. But Yukon gold potatoes also work.
• Cheese – Not everyone puts cheese, but cheese sauce does take the experience up a notch with its pleasant umami. Sharp cheddar cheese, Parmesan, mozzarella, Gouda, etc., are all great options.

How to Make Scalloped Potatoes

• Preheat the oven to 350℉/177℃.
• Cook the Bacon – If using bacon, fry it in a large skillet until crisp (about 3-5 minutes). Remove and set aside.
• Saute – Remove the bacon drippings, leaving two tablespoons in the skillet. Then melt butter and add the onions, garlic, and thyme. Sauté for about a minute or more until fragrant, being careful not to burn the garlic. (Photo 1)
• Make the Cream Sauce – Pour in the cream, milk, salt, pepper, and nutmeg. Simmer the cream sauce over medium heat, occasionally stirring for about 5 minutes. (Photo 2) 
• Cool – Remove from heat and let it cool a little.
• Transfer – You can remove the onions and thyme with a sieve and discard them if desired. Transfer the sauce to a Dutch oven. (Photo 3)
• Assemble – Add the sliced potatoes. Cover the Dutch oven and adjust the heat to a simmer. Cook for 10-15 minutes until potatoes are almost tender when pierced with a fork. (Photo 4)
• Bake – Then transfer to a baking dish, and sprinkle with cheese if desired. Bake until the potato mixture bubbles around the sides and the top is golden brown. Remove and immediately sprinkle with bacon. (Photos 5-6)
• Serve – Sprinkle with cheese and bacon and let it cool slightly before serving.

Recipe Variations

• Other Seasonings – I’ve added Creole Seasoning; my family loves it.
• Veggies – Make it healthier with bell peppers and kale.
• Slow-Cooker Version – Don’t want to heat the oven? Layer the sauce with the potatoes and bacon in your slow cooker. Then cook on low for 4-5 hours, done!

Tips and Tricks

• Pre-shredded cheeses don’t melt as well and have anti-caking additives. It’s so worth taking the time to grate the cheese.
• Russet and Yukon potatoes are the best choice for scalloped potatoes as they are starchy, and the sauce clings to them better.
• A mandolin makes slicing potatoes easier and more uniform.

Make-Ahead Instructions

Most people are afraid to make potatoes ahead. But it will be fine if you partially cook the potatoes, then assemble the casserole, cool, and freeze. Think about the bag of frozen french fries that bakes up nice and crispy. It will freeze for 2-3 months.

Serving and Storage Instructions

Serve scalloped potatoes after allowing them to cool enough not to burn your tongue. I love them cold, but they are better hot.

Refrigerate (2-3 days) or freeze (2-3 months) leftover scalloped potatoes in an airtight container. Then, thaw frozen scalloped potatoes overnight in the refrigerator and reheat in the oven or microwave.

FAQs

What to Serve With Scalloped Potatoes

Potatoes go with almost anything: baked chicken, pineapple glazed ham, and pork chops. My friend’s mom added ham and served it as the main course with a cucumber salad and green beans.

More Comforting Potato Recipes to Try

• Cream Cheese Mashed Potato
• Fondant Potatoes
• Roast Potatoes and Carrots
• Smoked Baked Potatoes
• Southern-Style Fried Potatoes

Conclusion

Scalloped potatoes for the ultimate comfort food. Did your Grandma have her own special recipe? I’d love to hear about it in the comments.

Watch How to Make It

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This blog post was originally published in November 2016 and has been updated with additional tips, new photos, and a video.