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Easy Baked Scalloped Potatoes Recipe – A Great Side Dish To Feed A Crowd

At every potluck or holiday meal you can almost guarantee that there will be a baking dish filled with Baked Scalloped Potatoes on the table. Layers of thinly sliced potatoes drenched in a cheese sauce and cooked until nice and tender.

Just from the brief description you can see why it is a favorite side dish for many. Although mashed potatoes are preferred for some meals, scalloped potatoes often take the center stage for most potlucks and on many holiday tables.

There is just something elegant about layers of potatoes drizzled in a delicious cream sauce and baked until golden brown. It is the perfect accompaniment to the main dish of turkey or ham.

baked scalloped potatoes on plate
Baked Scalloped potatoes served and ready to be eaten.

But this year, instead of picking up a box of dehydrated potatoes and the powdery, dry cream mix that you find in the packages at the grocery store, make your own!

It is actually easier than you might think. Not to mention the taste is incomparable when you make it yourself.

Just follow the tips below on how to make the best scalloped potatoes. And this holiday season, everyone will be asking you for the recipe.

How To Make Baked Scalloped Potatoes

1. Pick The Correct Potato Variety

Although you could technically use any potato variety to make this popular side dish recipe, there is a big difference in both the taste and texture depending on which one you choose.

Just like when making a big batch of Slow Cooker Mashed Potatoes it is best to use Yukon Gold Potatoes in this recipe.

The reason is three-fold. First, Yukon Gold Potatoes have a natural buttery taste that make the scalloped potatoes virtually melt in your mouth.

Second, this variety of potato has a high starch content which will help thicken the sauce as it cooks. Although Russet potatoes also have a high starch content, I prefer the flavor and texture of the Yukon gold potatoes.

bag yukon gold potatoes
Yukon gold potatoes are the potato of choice when making homemade scalloped potatoes.

Finally, another reason that I prefer to use Yukon gold potatoes in this recipes is that you don’t have to peel the potatoes. This variety of potato has an extremely thin skin which will become tender during the baking process.

However, you can choose to peel the potatoes if you prefer. I will typically peel the potatoes before adding them to the baking dish, but the choice is entirely up to you.

In fact, if you decide to leave the peels on this recipe will only take minutes to prepare.

2. Use A Mandoline Slicer

One of the best kitchen tools that I have ever purchased is a mandoline slicer. This vegetable slicer comes with a variety of blades and makes slicing and cutting vegetables a breeze.

In fact, you can have all of your potatoes sliced and ready to layer in the baking dish in a matter of minutes. However, if you do use a mandoline slicer, be sure to use the finger guard that comes with the slicer.

I am speaking from experience when I say that the blades are extremely sharp and will cut your fingertips before you know it! When I am working with large potatoes, I start by slicing the potato with my fingers tucked in at the top of the potato.

mandoline slicing potatoes
Slicing potatoes is easy to do with a mandoline slicer. Just be sure to use the finger guard that comes with it!

However as soon as half of the potato is sliced, I immediately reach for the guard and use it to cut the remaining slices. This will protect your fingers from reaching the extremely sharp blade.

Although if you prefer, you could skip the mandoline slicer and use a large food processor that has a slicer blade. Or completely go old school and use a sharp chef’s knife.

If you do cut them by hand, be sure to cut the slices in equal thickness. This will ensure that the potatoes cook evenly.

3. Make A Homemade Cream Sauce

Although you could use a packet of dry seasoning mix, the flavor tastes so much better when you make a simple homemade cream sauce. The flavor of the fresh ingredients that you use really shine through when you add them to your homemade baked scalloped potatoes recipe.

And most of the ingredients you probably already have. It all starts with onions and garlic.

Then you will make a basic roux by whisking flour into the mixture. Then the sauce is completed by adding a little chicken stock, milk and seasoning for flavor.

A simple homemade cream sauce that will thicken as it cooks.

cream sauce
Pour the cream sauce over the potatoes and then add cheese.

4. Layer The Potatoes

In order to get the maximum flavor out of your side dish, be sure to layer the potatoes with the cream sauce. Start by placing a layer of potatoes in the baking dish.

Then pour half of the cream sauce over the potatoes. Repeat with another layer of potatoes and cream sauce.

Using this layering technique will allow the potatoes to not only cook properly, but also to gain as much flavor as possible.

Now let’s get to the actual recipe so that you can get cooking!

Easy Homemade Scalloped Potatoes Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 3 tablespoons butter
  • 1 small sweet onion, peeled and thinly sliced
  • 4 large garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken stock
  • 2 cups milk whole or 2% milk
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme, divided
  • 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (peeling optional)

Optional Topping Ingredient

  • 1 cup shredded cheese, any variety

Garnish Ingredients

  • diced green onions
  • fresh chopped parsley

INSTRUCTIONS

Preheat oven to 400°F (200°C). Grease a 9 x 13-inch baking dish with cooking spray; set aside.

Melt the butter in a large pan over medium-high heat. Add onion and sauté for 4-5 minutes until soft and translucent.

Add fresh garlic and sauté for an additional 1-2 minutes until fragrant. Then whisk in the flour and cook for 1 minute.

Gradually pour in the stock, and whisk until well incorporated. Then add in the milk, salt, pepper, and 1/2 teaspoon thyme, and whisk until combined.

Continue cooking for an additional 1-2 minutes until the sauce just barely simmers around the edges of the pan and begins to thicken. Remove from the heat and set aside.

Spread half of the sliced potatoes in an even layer on the bottom of the pan and then evenly pour half of the cream sauce on top of the potatoes.

baked scalloped potatoes
Once the baked scalloped potatoes are out of the oven let them sit for a few minutes so the sauce can thicken.

Top with the remaining sliced potatoes and the other half of the cream sauce. Optional step – top with shredded cheese.

Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked and the center is bubbling.

Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme. Garnish with fresh chopped parsley and/or sliced green onions If desired. Serve warm.

Other Cooking Methods

Slow Cooker Instructions: Slow Cooker Scalloped Potatoes

Instant Pot Instructions: Instant Pot Scalloped Potatoes

Scalloped Potatoes For Two

Peppered Scalloped Potatoes For Two

Enjoy! Mary

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Baked Scalloped Potatoes Recipe

Baked Scalloped Potatoes Recipe

Make this delicious, homemade, scalloped potatoes with a creamy cheese sauce that is to die for! Perfect for any holiday gathering.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 3 tablespoons butter
  • 1 small sweet onion, peeled and thinly sliced
  • 4 large garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken stock
  • 2 cups milk whole or 2% milk
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme, divided
  • 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (peeling optional)

Instructions

  1. Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
  2. Melt butter in a large pan over medium-high heat.
  3. Add onion, and sauté for 4-5 minutes until soft and translucent.
  4. Add garlic and sauté for an additional 1-2 minutes until fragrant.
  5. Whisk in the flour and cook for 1 minute.
  6. Gradually pour in the stock, and whisk until well incorporated.
  7. Add in the milk, salt, pepper, and 1/2 teaspoon thyme, and whisk until combined.
  8. Continue cooking for an additional 1-2 minutes until the sauce just barely simmers around the edges of the pan and begins to thicken. Remove from heat and set aside.
  9. Spread half of the sliced potatoes in an even layer on the bottom of the pan and then evenly pour half of the cream sauce on top of the potatoes.
  10. Top with the remaining sliced potatoes, the other half of the cream sauce.
  11. Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked and the center is bubbling.
  12. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme.
  13. Garnish with sliced green onions If desired.
  14. Serve warm.

Notes

OPTIONAL: Although not a traditional ingredient in scalloped potatoes, you can top the casserole with shredded cheese if you prefer.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Calories: 229Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 253mgCarbohydrates: 40gFiber: 4gSugar: 7gProtein: 7g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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