Description
Classic scalloped potatoes are a rich, creamy, and comforting casserole made with thinly sliced potatoes baked in a flavorful béchamel sauce and melted cheese. This timeless side dish features layers of tender potatoes smothered in a velvety sauce enriched with garlic, nutmeg, and optional cheese, baked to a golden, bubbly finish — perfect for family dinners and special occasions.
Ingredients
Scale
Potatoes and Seasoning
- 4 large russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 tablespoon unsalted butter (for greasing the dish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color and flavor)
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan — optional for a richer flavor)
Instructions
- Prepare the Potatoes: Wash and peel the potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes into uniform rounds about 1/8-inch thick. Place the slices in a bowl of cold water to prevent browning. Drain and pat dry with paper towels before assembling.
- Preheat and Grease: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish thoroughly to prevent sticking and to help create a slight crispiness on the edges.
- Make the Béchamel Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for about 1 minute to form a roux, ensuring it does not brown. Slowly pour in the warmed whole milk and heavy cream while whisking continuously to avoid lumps. Add salt, ground nutmeg, and garlic powder. Continue stirring until the sauce thickens, about 3 to 5 minutes. If using cheese, stir it in until melted and the sauce is smooth.
- Layer the Dish: Arrange one-third of the potato slices evenly in the prepared baking dish. Season the layer with salt, black pepper, and paprika, if using. Pour a portion of the béchamel sauce over the potatoes and spread evenly. Repeat these layers until all potatoes and sauce are used, making sure the top layer is completely covered with sauce. Optionally, brush the top with melted butter for a golden finish.
- Bake Covered and Uncovered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20 to 25 minutes until the top is golden brown and bubbling. Test for doneness by inserting a fork or knife; it should slide through easily without resistance.
- Rest and Serve: Remove the scalloped potatoes from the oven and let them rest for 10 minutes. This resting period allows the sauce to set and the flavors to meld. Garnish with fresh herbs like parsley or chives if desired, then serve warm.
Notes
- Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
- Including cheese in the béchamel sauce is optional but adds a delicious richness and depth of flavor.
- Resting the dish before serving helps the sauce thicken and improves slicing.
- For a crispier top, broil the scalloped potatoes for 2-3 minutes after baking but watch closely to prevent burning.
- Russet potatoes yield fluffier layers, while Yukon Gold potatoes offer a creamier texture.
