Scalloped Potatoes Recipe
This easy scalloped potatoes recipe makes the best potato side dish! Tender slices of potatoes in an easy creamy sauce is a classic favorite!
Servings: 10
Ingredients
- 4 large Russet or Yukon Gold potatoes sliced thinly to 1/8-inch thick
- 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 pepper
- 1/8 teaspoon cayenne pepper
Optional Ingredients
- 1 cup grated monterey jack cheese
- 1 cup grated Cheddar cheese
Instructions
- Preheat oven to 350º F. Brush 9x13 casserole dish with olive oil or spray cooking spray and set aside.
- Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.
- Make the Cream Sauce. Melt butter in a medium saucepan set over medium heat. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper. Reduce heat to simmer and continue to whisk until sauce bubbles slightly around the edges of the saucepan and has thickened slightly.
- If you are adding cheese (making Potatoes Au Gratin), stir them in at this point.
- Make the casserole. Drain cold water from the potato slices and arrange the slices in the 9x13 casserole dish. Pour cream sauce over potato slices and cover the casserole dish with foil.
- Bake covered for 45 minutes. Remove the foil and bake until the top is golden brown and the potatoes are fork-tender. If additional browning is desired, you may broil the casserole for 3 to 5 minutes.
- Serve. Remove from the oven and allow to cool for 15 minutes to allow the sauce to thicken for easier serving. Serve warm.
Notes
Make Ahead and Storage Tips:
To Make Ahead: Bake the scalloped potatoes as directed and allow them to cool. Cover tightly with foil and refrigerate for up to 3 days. When ready to serve, cover with foil and bake at 350º F until heated throughout about 30 minutes.
To Store: Cover cooled scalloped potatoes tightly with foil and refrigerate for up to 3 days. Reheat in 350º F oven until heated throughout, about 30 minutes.
To Freeze as Meal Prep: If you prepare them for your meal prep, I recommend cooking the first 45 minutes covered with foil. Allow to cool completely, wrap tightly, and freeze for up to 3 months. To serve, you'll want to thaw in the refrigerator overnight and then bake until fork tender. This may take longer than 45 minutes since the original recipe had a hot cream sauce that the thawed-from-frozen dish does not.
To Freeze Leftovers. Yes, you can freeze any leftover scalloped potatoes. For this, portion the fully cooked leftover recipe into freezer-safe containers. Wrap well and freeze for up to 3 months. To serve, remove from the freezer and thaw in the refrigerator overnight. Then, remove the foil and cover it with a microwave-safe cover to reheat in the microwave, or leave the foil to reheat in the oven. Then reheat until warmed throughout.
Reheating Tip:
I occasionally sprinkle the leftover recipe with a bit of water before I reheat. This produces steam as the casserole is reheated, which prevents the cream sauce from breaking and adds moisture.
Nutrition
Calories: 199kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 185mg | Potassium: 680mg | Fiber: 2g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg
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