This creamy scalloped potatoes dish is a rich, comforting side that layers thinly sliced potatoes in a silky cream sauce and bakes them until tender and golden. The sauce, made with milk, cream, and a touch of butter, seeps between the potato slices, creating a luscious texture. A blend of cheeses adds depth and a bubbly, golden finish. It’s ideal for holiday meals, family dinners, or whenever you want a satisfying classic side. Scalloped potatoes are timeless because they combine simplicity with indulgent flavor and pleasing textures, making them a favorite around the table.
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 large yellow onion, thinly sliced
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 6 cups whole milk
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gruyère cheese (or a mix of Gruyère and sharp cheddar)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Generously butter a 9×13-inch baking dish.
- In a large pot, melt 6 tablespoons of butter over medium heat.
- Whisk in the flour and cook briefly to form a roux.
- Gradually whisk in the whole milk, ensuring the mixture is smooth.
- Add salt, pepper, and nutmeg, and heat until slightly thickened.
- Stir in about 1 1/2 cups of the shredded cheese until melted and incorporated.
- Arrange a layer of sliced potatoes evenly in the prepared dish, then add some sliced onions.
- Pour a portion of the creamy sauce over the potatoes and onions.
- Repeat layering with potatoes, onions, and sauce until all ingredients are used.
- Sprinkle the remaining shredded cheese over the top, then finish with the grated Parmesan.
- Cover the dish with foil and bake for about 45 minutes.
- Remove the foil and bake an additional 20–30 minutes until the potatoes are tender and the top is golden and bubbling.
- Let the dish rest for about 10 minutes before serving so the sauce sets.
Recipe Info
- Prep Time: ~25 minutes
- Cook Time: ~1 hour 15 minutes
- Total Time: ~1 hour 40 minutes
- Servings: 8–10
- Cuisine: American
- Course: Side Dish
Tips & Variations
- For extra richness, add a splash of heavy cream into the sauce.
- Swap some Gruyère for sharp cheddar for a slightly tangier flavor.
- Add sautéed garlic or caramelized onions between layers for more depth.
- If you like crispier tops, broil for the last 2–4 minutes, watching carefully.
- Make ahead by assembling the dish, covering, and refrigerating; bring to room temperature before baking.
Approximate Nutrition
(Per serving, estimate)
- Calories: ~320–380
- Carbohydrates: ~30–40 g
- Protein: ~10–14 g
- Fat: ~15–25 g
- Fiber: ~3–4 g
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Generously butter a 9×13-inch baking dish.
- In a large pot, melt 6 tablespoons of butter over medium heat.
- Whisk in the flour and cook briefly to form a roux.
- Gradually whisk in the whole milk, ensuring the mixture is smooth.
- Add salt, pepper, and nutmeg, and heat until slightly thickened.
- Stir in about 1 1/2 cups of the shredded cheese until melted and incorporated.
- Arrange a layer of sliced potatoes evenly in the prepared dish, then add some sliced onions.
- Pour a portion of the creamy sauce over the potatoes and onions.
- Repeat layering with potatoes, onions, and sauce until all ingredients are used.
- Sprinkle the remaining shredded cheese over the top, then finish with the grated Parmesan.
- Cover the dish with foil and bake for about 45 minutes.
- Remove the foil and bake an additional 20–30 minutes until the potatoes are tender and the top is golden and bubbling.
- Let the dish rest for about 10 minutes before serving so the sauce
Notes
- Carbohydrates: ~30–40 g
- Protein: ~10–14 g
- Fat: ~15–25 g
- Fiber: ~3–4 g
FAQs
- Can I make this ahead of time?
Yes — assemble the dish one day ahead, refrigerate, then bake when ready. - Do I need to peel the potatoes?
Peeling is recommended for a creamier texture, but you can leave thin-skinned potatoes unpeeled if preferred. - What’s the best potato for this dish?
Yukon Golds are ideal because they hold their shape and have a buttery texture. - How do I know when it’s done?
The dish is ready when the potatoes are easily pierced with a fork and the top is golden.
