Creamy, soul-satisfying scalloped potatoes baked to perfection with cheese on top. It’s the perfect side dish for any family gathering! Creamy, flavorful, and saucy!
Scalloped potatoes are hands down my favorite American comfort food, especially when craving something creamy. This dish gives me instant solace and uplifts my spirit with its comforting goodness.
Scalloped Potatoes vs. Potatoes au Gratin
According to experts, the English word collop, which eventually became scalloped, means to slice thinly. Their shape does remind me of a scallop shell when I serve it.
I adapted my recipe from the Cook’s Illustrated version, and it has become my go-to. Adding bacon, ham, and sausage can transform this easy casserole into a main dish.
How to Make Scalloped Potatoes
- Sauté the onions, garlic, and thyme in the butter for about a minute or until fragrant, being careful not to burn the garlic. (Photos 1-2)
- Pour in the cream, milk, salt, pepper, and nutmeg. Simmer the cream sauce over medium heat, occasionally stirring for about 5 minutes. Remove from the heat and let it cool a little. (Photo 3)
- Transfer the sauce to a Dutch oven. (Photo 4)
- Add the sliced potatoes. Cover the Dutch oven and adjust the heat to a simmer. Cook for 10-15 minutes until potatoes are almost tender when pierced with a fork. Then, transfer it to a baking dish and sprinkle with cheese if desired. (Photos 5-7)
- Bake until it bubbles around the sides, and the top is golden brown. Remove and immediately sprinkle with optional bacon. (Photo 8)
- Serve hot after letting it cool slightly.
Recipe Variations and Tips
- Fry up a slice or two of bacon and saute the aromatics in the drippings for extra flavor.
- Add Creole Seasoning for extra spice.
- Don’t want to heat the oven? Layer the sauce with the potatoes and bacon in your slow cooker. Then cook on low for 4-5 hours, done!
- Pre-shredded cheese doesn’t melt well and has anti-caking additives. It’s so worth taking the time to grate the cheese.
- Russet and Yukon potatoes are the best choice for scalloped potatoes as they are starchier, and the sauce clings to them better.
- A mandolin makes slicing potatoes easier and more uniform.
- Baking until the potatoes are fork-tender may take patience. It may take less or more time depending on the oven, climate, and altitude.
Make-Ahead Instructions
Most people are afraid to make potatoes ahead of time. But it will be fine if you partially cook the potatoes, then assemble the casserole, cool, and freeze. Think about the bag of frozen French fries that bakes up nice and crispy. It will freeze for 2-3 months.
Serving and Storage Instructions
Serve scalloped potatoes after allowing them to cool enough not to burn your tongue. I love them cold, but they are better hot.
Refrigerate (2-3 days) or freeze (2-3 months) leftover scalloped potatoes in an airtight container. Then, thaw frozen scalloped potatoes overnight in the refrigerator and reheat in the oven or microwave.
What to Serve With Scalloped Potatoes
Potatoes go with almost anything: roast chicken, pineapple-glazed ham, and pork chops. My friend’s German mom added ham and served it as the main course with a cucumber salad and green beans.
More Comforting Potato Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in November 2016 and has been updated with additional tips, new photos, and a video.
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