Easy Scalloped Potatoes Recipe

These creamy scalloped potatoes are the perfect side dish to a decadent piece of meat or to a veggie loaf, as they pack an amazing texture and flavor all into one less-talked about potato form!

While most people are obsessed with mashed potatoes, baked potatoes, or fried potatoes, the scalloped potatoes are one of those recipes that I love to make when it’s time for something different that still tastes great.

The joy here is that unlike mashed potatoes where you incorporate the cheese and cream into the potatoes, never to be seen again (though hopefully tasted), scalloped potatoes have the cheese sauce poured right on top.

Not only does this create an awesome crispiness, but if you’re someone who’s into a recipe for the pull-apart cheese action, then this is your perfect match.

This recipe is from Joanna Gaines’ Magnolia Table cookbook, though ingredient amounts have been changed and possible substitutions added that aren’t mentioned in the book.

• Save

Ingredients

To make scalloped potatoes, you’ll need:

• unsalted butter – to give flavor and richness to the sauce

• salt – for seasoning and taste for our potatoes

• white potatoes – the main star of the show! Any sort of white potato or baking potato is fine, but Russet potatoes are typically the gold standard

• garlic cloves – for that delicious garlicky taste

• all-purpose flour – to thicken the sauce poured over the potatoes

• heavy cream – adds creaminess and taste to the sauce

• whole milk – adds creaminess to the sauce

• black pepper – for seasoning

• chives – for topping and aesthetics

• Gruyere cheese – creating the bulk of the flavor in the sauce and cheesy creaminess

• Save

How to Make Scalloped Potatoes

Preheat your oven to 350F (180C) and butter a baking dish (this is a great one).

This recipe used a circular dish, but you can arrange the potatoes to fit in any dish that is around 9 x 12 or 9 x14 inches.

Peel your potatoes and chop your potatoes into circular slices, about 1 cm in width each.

• Save

To make sure that you don’t end up with too many potatoes that won’t fit in your final dish, you can check by putting them in your dish before boiling the potatoes.

• Save

Fill a pot with water and add salt, then bring it to a boil.

Make sure you use enough water to cover the potatoes.

• Save

Once boiled, pour the potatoes in and simmer until tender.

You want them to be cooked and be able to pierce at least somewhat with a fork, but not so cooked that they fall apart when you pierce them.

• Save

Drain the potatoes and set aside while preparing the other ingredients.

Using a medium saucepan, melt your butter over medium heat.

• Save

Put in the garlic and cook on medium-low heat until it’s fragrant (keep it short: only about 20-30 seconds).

• Save

Increase the heat a little to your medium setting, pour in the flour and cook for 2-3 minutes.

Make sure to continually stir.

• Save

Continue stirring or whisking regularly and pour in the cream and milk. Keep going until the sauce is smooth.

Add in the cheese (Gruyere), salt, and pepper. Stir until cheese is melted.

• Save

• Save

Use your baking dish and arrange the potatoes in whatever formation you like.

• Save

Pour the sauce over them.

Bake for 25-30 minutes until it’s lightly browned on top.

• Save

Add chives on top for the look and serve.

• Save

Tips for Cooking

• To make this recipe as no-fuss as possible, don’t worry about peeling the potatoes. A lot of the nutrients are in the skin anyway!
  
• For presentation purposes, the potatoes will look better if you arrange them in a way that puts the flat sides of the slices (ie, the actual potato and not the peel ends) together. If you’re not worried about presentation, still try to put them in your baking dish upright so each potatoes gets some of the sauce, but you don’t have to get intricate or try and make a flower or anything fancy.
  
• If you’re confident in the kitchen, you can make the sauce while the potatoes are boiling, but it only takes about 8 minutes so less experienced chefs should just boil the potatoes first, set aside, and then do the sauce as a separate task.
  
• The just-boiled potatoes will be, well, hot! Run them in cold water if you want to work with them right away, or just let them cool.

• Save

Substitution Options

This dish is already vegetarian, but if you would like to make it vegan, you would want to use vegan cream, a vegan milk, and a vegan cheese (make sure you choose one that melts well).

If you don’t like Gruyere or can’t find it, you can use a simpler cheese like cheddar and you’ll still have a delicious side.

Storage Tips

You can store the scalloped potatoes in the fridge for up to 3 days, but make sure to use an airtight container like this one.

Don’t leave at room temperature except when serving.

If you’re wondering, “can I freeze scalloped potatoes?” the answer is yes, for up to 3 months, but plan on using within 2 weeks for the best flavor.

• Save

What to Serve with Scalloped Potatoes

Scalloped potatoes go great with any meal that has potatoes as a side dish.

Serve scalloped potatoes with chicken, steak, burgers, or veggie patties for a delicious meal.

The scalloped potatoes are creamy and relatively heavy as a side dish, so if you’re looking for other sides to pair with scalloped potatoes, go with something light like a fresh salad.