Scalloped Potatoes Recipe
Creamy scalloped potatoes with thin Yukon Gold slices baked in a smooth cheddar cheese sauce until tender, bubbling and golden.
Contains: Milk · Wheat
WHY IT WORKS
Why This Recipe Works
01
Slice Evenly
Thin, even potato slices cook at the same rate, so the casserole becomes tender throughout without hard centers.
02
Build a Smooth Sauce
A simple butter-and-flour base thickens the milk and cream before the cheddar is added, helping the sauce stay creamy.
03
Cover, Then Brown
Covering the dish first traps moisture to soften the potatoes; uncovering it at the end lets the cheddar turn golden and bubbling.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Heat the oven to 375°F. Lightly butter a 9 by 13-inch baking dish.
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Scrub or peel the potatoes, then slice them evenly about 1/8 inch thick. Set them aside while you make the sauce.
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Melt the butter in a medium saucepan over medium heat. Add the onion and cook for about 5 minutes, until softened but not browned. Add the garlic and cook for about 30 seconds.
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Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and heavy cream. Bring to a gentle simmer and cook for 3 to 4 minutes, whisking often, until the sauce lightly coats the back of a spoon.
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Remove the pan from the heat. Stir in 1 US cup of the cheddar, the salt, black pepper and nutmeg until the cheese has melted and the sauce is smooth.
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Arrange half the potato slices evenly in the prepared dish and spoon over half the cheese sauce. Add the remaining potatoes and sauce, then press gently so the slices are coated. Cover the dish tightly with foil.
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Bake for 45 minutes.
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Remove the foil, sprinkle over the remaining 1/2 US cup cheddar and bake uncovered for 25 to 30 minutes more, until the potatoes are tender when pierced with a knife and the top is bubbling and golden.
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Let the scalloped potatoes rest for 15 minutes before serving so the sauce can settle and thicken slightly.
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace3 tablespoons (tbsp) all-purpose flour
With3 tablespoons (tbsp) gluten-free all-purpose flour blend
Replace25 grams (g) plain flour
With25 grams (g) gluten-free all-purpose flour blend
For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Yukon Gold potatoes hold their shape well while becoming creamy and tender. Sharp cheddar gives the sauce a fuller cheese flavor without needing extra cheese varieties.
Useful Substitutions
Russet potatoes can replace the Yukon Golds in the same weight for a softer, more tender texture. Mild or medium cheddar can replace sharp cheddar if you prefer a gentler cheese flavor.
INGREDIENT QUALITY
Quality Note
Slice the potatoes as evenly as possible, ideally about 1/8 inch thick. Consistent slices cook at the same rate and give the casserole a more even, tender texture.
SPEND LESS
Cost-Saving Tip
Compare block and pre-shredded cheddar by unit price. If the block is better value, grate it yourself; freshly grated cheese also tends to melt more smoothly into the sauce.
COOKING TIPS
Tips
Slice to an Even Thickness
Aim for slices about 1/8 inch thick. A mandoline is useful, but a sharp knife works well if you keep the slices as consistent as possible.
Coat Every Layer
Spread sauce through both layers of potatoes rather than pouring it only over the top so the slices cook in the creamy sauce throughout.
Keep It Covered First
Seal the dish tightly with foil for the first part of baking. The trapped steam helps the potato slices soften before the top is browned.
Rest Before Serving
Let the casserole stand for 15 minutes after baking. The sauce thickens slightly as it settles, making the potatoes easier to serve neatly.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover scalloped potatoes within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Cream sauces and potatoes can become slightly grainy or watery after freezing. If needed, freeze fully cooled portions in an airtight container for up to 2 months and thaw overnight in the refrigerator.
Reheat in the Oven
Cover the potatoes in an oven-safe dish and reheat at 350°F until hot throughout. Uncover for the last few minutes if you want to refresh the browned top.
Reheat in the Microwave
Cover a serving and microwave in short intervals until hot throughout. Stir or rearrange larger portions between intervals so they heat more evenly.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Scalloped Potatoes FAQs
What potatoes are best for scalloped potatoes?
Yukon Gold potatoes work especially well because they become creamy while still holding their shape. Russet potatoes also work, but they produce a softer, more tender casserole.
Do I need to peel the potatoes?
No. Yukon Gold skins are thin, so you can scrub the potatoes well and leave them on. Peel them if you prefer a smoother, more uniform texture.
Why are my scalloped potatoes still firm?
The slices may be too thick, the dish may not have been covered tightly enough, or it may simply need longer. Cover it again and continue baking until a knife slides easily through the center slices.
Can I use pre-shredded cheddar?
Yes, but freshly grated cheddar usually melts more smoothly because many pre-shredded cheeses contain anti-caking ingredients. Either will work in this casserole.
How do I keep the cheese sauce smooth?
Keep the milk-and-cream mixture at a gentle simmer rather than a hard boil, then remove the pan from the heat before stirring in the cheddar. This helps reduce the chance of the cheese turning oily or grainy.
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