Scalloped Potatoes Recipe

Scalloped Potatoes Recipe – This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious! 

A good scalloped potatoes recipe makes one of those essential side dish recipes that just makes everything seem so elaborate and elegant. But the truth of the matter is, they really couldn’t be simpler to make.

Easy Scalloped Potatoes Recipe

These easy Scalloped Potatoes make the perfect side dish to serve during the holidays from Easter to Thanksgiving and Christmas as well as for Sunday suppers throughout the year. They are so easy to prepare and make a dish perfect for serving a group.

How to Make Scalloped Potatoes Recipe

To make my scalloped potatoes, begin by preheating your oven to 350º F. Spray a 9×13 casserole dish with nonstick cooking spray and set aside. Place your potato slices in a bowl of cold water to keep from turning brown while making your cream sauce.

Then, melt your butter over medium heat in a small saucepan. Whisk in the flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of your Monterrey Jack cheese. Reduce the heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in your remaining cheese.

Now, I highly recommend using Monterrey Jack and Cheddar cheeses in my scalloped potatoes, but you can also use other combinations of cheeses such as Gruyere, Fontina, Pepper Jack, etc. I do recommend that you not use preshredded cheeses in your scalloped potatoes as they are coated with an ingredient to help the grated cheese not stick together in the packaging. This coating causes the cheese to not melt as easily.

Once you have your cream sauce prepared, drain your potato slices and then arrange them in your prepared baking dish and then pour the cream sauce over the sliced potatoes. Bake for 1 hour and then serve warm.

Make Ahead Scalloped Potatoes Recipe

I love that these scalloped potatoes make a great make-ahead side dish as well! You’ll want to bake the scalloped potatoes as directed. Then, allow them to cool, cover tightly with foil and refrigerate for up to 3 days. When ready to serve, just the scalloped potatoes bake, covered with the foil, at 350º F until heated throughout, about 30 minutes.

Here’s my Scalloped Potatoes recipe. I hope you love it as much as we do!

Yield: 10

Course Side Dish

Cuisine American

Scalloped Potatoes Recipe

Total Time 1 hour 15 minutes

Prep Time 15 minutes

Cook Time 1 hour

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious!

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4.98 from 35 votes

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Ingredients

• 4 large Russet or Yukon Gold potatoes sliced thinly
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk or heavy cream
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black or white pepper
• 1/8 teaspoon cayenne pepper
• 1 cup grated Monterrey Jack cheese
• 1 cup grated Cheddar cheese

Directions

1. Preheat oven to 350º F. Spray 9x13 casserole dish with nonstick cooking spray and set aside. Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.

2. Melt butter over medium heat in a small saucepan. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of Monterrey Jack cheese. Reduce heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in remaining cheese.

3. Arrange potato slices in casserole dish and then pour cream sauce over potato slices.
4. Bake uncovered for 1 hour.
5. Serve warm.

Notes

Make-Ahead Scalloped Potatoes Recipe:
Bake the scalloped potatoes as directed. Allow to cool, cover tightly with foil and refrigerate for up to 3 days. When ready to serve, bake covered with the foil, at 350º F until heated throughout, about 30 minutes. 

Nutrition Facts

Scalloped Potatoes Recipe

Amount Per Serving

Calories 286

* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

From the Add a Pinch recipe archives, originally published 2013.