I make scalloped potatoes when the house needs a warm lift. Thin slices rest in a creamy cheese blanket and the top turns golden. We scoop big spoonfuls and the table goes quiet in the best way. This cheesy scalloped potatoes recipe keeps things simple and steady. I call it my recipe scalloped potatoes plan. I whisk a light sauce. I stack the slices close. I watch for small bubbles at the edge. The smell nudges me to grab plates. For a holiday spread or a calm Sunday, it feels right. Many scalloped potato recipes try to do too much. This one stays focused and kind. If you want the best scalloped potatoes recipe that still reads easy, you are home. This potatoes recipe gives soft centers and a gentle bite. We get edges that tease a little crunch. For anyone who collects recipes for potatoes, this one earns a spot. Say hello to simple steps, clean flavors, and a pan that comes back empty.
Table of Contents
- 1) Key Takeaways
- 2) Easy Scalloped Potatoes Recipe
- 3) Ingredients for Scalloped Potatoes
- 4) How to Make Scalloped Potatoes
- 5) Tips for Making Scalloped Potatoes
- 6) Making Scalloped Potatoes Ahead of Time
- 7) Storing Leftover Scalloped Potatoes
- 8) Try these side dishes next
- 9) Scalloped Potatoes
- 10) Nutrition
1) Key Takeaways
We slice potatoes thin and stack them close. We stir a simple cream sauce with two cheeses. We bake until the top turns deep gold and the center turns soft. The pan rests and the sauce settles. The spoon meets little resistance. The bite lands rich yet calm.
We keep tools basic. A sharp knife. A saucepan. A nine by thirteen pan. No fuss gear. Clean steps help the flavor stay clear. Kids can help with rinsing and layering. I call that a small win that leads to dinner on time.
Nancy at Nancy Cooks shares this path as a house favorite. You can find more like it at www.nancycooks.com. The goal sits simple. Warm food. Happy faces. Fewer dishes. That mix works on weeknights and on holidays. It works when you need comfort that feels honest.
2) Easy Scalloped Potatoes Recipe
Scalloped potatoes bring steady comfort. Scalloped potatoes also bring a tender bite under a gentle crust. I lean on this pan when the day runs long and the room needs a soft glow. The fork sinks and steam rises. The first bite gives cream then cheddar then thyme.
We dodge fuss and we hold flavor. I keep the sauce light enough to coat and heavy enough to cling. I use fresh cheese that melts clean. I stack each slice tight so the sauce can move yet not flood. The bake turns even and the top browns well.
This cheesy scalloped potatoes recipe stays friendly to tweaks. The base stays true so the add ins can play nice. The best scalloped potatoes recipe lives in feel and care. On Nancy Cooks we write with calm steps and honest notes. The link sits there when you need it.
3) Ingredients for Scalloped Potatoes
Russet potatoes I slice three pounds thin so the layers relax and the centers turn soft. Yukon Golds work for a silkier bite. Rinse slices in cold water and pat them dry so the starch does not clump in the sauce.
Yellow onion One medium onion cooks down sweet and gives the sauce body. Thin slices melt into the mix. The goal sits clear. No big chunks. Only soft flavor that leans savory.
Garlic Two or three cloves minced fine wake the sauce. I stir it for a short minute so it does not turn sharp. The heat kisses it and the smell tells you to keep going.
Unsalted butter Six tablespoons start the roux and carry the onion. The flavor stays clean and the sauce gains shine. If you only have salted butter, hold back on added salt and taste as you go.
All purpose flour One quarter cup binds the sauce so it coats each slice. Whisk it for two to three minutes. You want a nutty smell and no raw edge. That step delivers a smooth pan every time.
Whole milk Two cups bring gentle body. Warm milk marries faster with the roux. I pour slow and whisk fast. The sauce smooths out and clings to the spoon.
Heavy cream One cup rounds the corners and helps the top brown. The cream lifts the mouthfeel without weighing the bite down. That balance keeps the dish from feeling heavy.
Sharp cheddar Two cups grated fresh melt into strength and add that familiar pull. Bagged shreds can clump. Fresh grates slide into the sauce and turn it glossy.
Gruyere One cup grated adds nutty depth that loves potatoes. The blend with cheddar keeps things bold and smooth. The finish lands round and warm.
Fresh thyme Leaves from two or three sprigs give small sparks that cut through cream. Chopped fine, they spread even so no bite feels flat.
Nutmeg A tiny pinch lifts the dairy. You will not taste nutmeg as a lead. You will sense a soft warmth that makes the sauce feel thoughtful.
Salt and black pepper Season the sauce so the potatoes sing. Taste as you stir and adjust near the end. The pan should taste bright yet calm.
4) How to Make Scalloped Potatoes
Step one Heat the oven to three hundred seventy five F. Grease a nine by thirteen pan. Rinse the potato slices and pat them dry so layers do not stick.
Step two Melt four tablespoons butter in a saucepan over medium heat. Add onion. Cook until soft and sweet. Stir in garlic for one short minute so it blooms without turning bitter.
Step three Sprinkle flour over the onion. Whisk for two to three minutes until the roux smells nutty. Pour in warm milk slow while you whisk fast. Add cream. Simmer until the sauce coats a spoon. Season with salt, pepper, nutmeg, and thyme.
Step four Layer one third of the potatoes in the pan so slices overlap just a touch. Spoon on one third of the sauce. Scatter one third of each cheese. Repeat layers two more times. Finish with sauce and cheese on top.
Step five Cover with foil. Bake forty five minutes. Remove foil. Bake thirty to forty minutes more until the top browns and a knife slides through with ease. Rest ten to fifteen minutes so the sauce settles and slices hold.
5) Tips for Making Scalloped Potatoes
Use a sharp knife or a mandoline with care. Thin even slices cook at the same pace. That one choice prevents pale spots and keeps the top from drying out. Small effort. Big payoff.
Grate cheese fresh. The melt turns smooth and the sauce stays silky. Pre shredded blends carry starch. That starch can dull the finish and mute the pull. Fresh grates taste brighter and look better.
Let the pan rest. Ten minutes calm the sauce. The slices set and serve clean. This move also helps with make ahead service and travel. The main keyword fits here as well. Scalloped potatoes love a short rest before the table.
6) Making Scalloped Potatoes Ahead of Time
Assemble the dish in the morning. Wrap it tight and chill it. When you bake from cold, add a little time until the center feels hot and the top looks bronzed. The structure holds and the slices stay neat.
For partial prep, make the sauce up to two days ahead. Keep it in the fridge. Warm it gentle on the stove and whisk if it looks thick. Lay the potatoes and bake. The result mirrors a fresh pan with less effort at five.
For travel, bake until set but light in color. Reheat at the host kitchen to deepen the top. This method keeps steam in check. The main term lands again here. Oven baked scalloped potatoes travel well and reheat with grace.
7) Storing Leftover Scalloped Potatoes
Cool leftovers to room temp. Pack in a tight container. Hold in the fridge for up to four days. For a longer hold, freeze portions flat in bags so they stack and thaw fast.
Reheat covered at three hundred fifty F with a spoon of milk per serving. The sauce loosens and the top revives. A skillet on low works for single plates. Stir gentle and watch for small bubbles at the edge.
Cold slices make a strong breakfast with a fried egg. They pair with a green salad for lunch. This line fits a search too. Many readers look for recipes for potatoes that last. This pan does.
8) Try these side dishes next
9) Scalloped Potatoes
Scalloped Potatoes | Cheesy Cozy Oven Baked Classic
Ingredients
- 3 pounds russet potatoes thinly sliced
- 1 medium yellow onion finely sliced
- 2 to 3 garlic cloves minced
- 6 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 1 cup gruyere cheese shredded
- 2 to 3 sprigs fresh thyme leaves chopped
- Pinch freshly grated nutmeg
- Salt and black pepper to taste
Instructions
- Heat oven to 375 F. Grease a 9 by 13 inch baking dish.
- Rinse sliced potatoes in cold water, then pat dry.
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add onion and cook until soft. Stir in garlic for one minute.
- Sprinkle flour over onions. Whisk for two to three minutes until it smells nutty.
- Slowly whisk in milk, then cream. Simmer and stir until the sauce coats a spoon. Season with salt, pepper, and a small pinch of nutmeg. Stir in chopped thyme.
- Layer one third of potatoes in the dish, slightly overlapping. Top with one third each cheddar and gruyere. Spoon over one third of the sauce. Repeat layers two more times, ending with sauce and cheese on top.
- Cover with foil. Bake 45 minutes. Remove foil and bake 30 to 40 minutes more until tender and browned.
- Rest 10 to 15 minutes before serving. Garnish with more herbs if you like.
10) Nutrition
One cup feels right for a serving. Calories land near five hundred. Protein lands near seventeen grams. Carbs land near thirty eight grams. Fat lands near thirty two grams with a rich share from dairy. Sodium sits near six hundred fifty milligrams when seasoned with care.
For a lighter plate, swap some cream for milk and use part skim cheese. The bake still browns and the sauce still clings. Flavor stays warm and the bite stays tender. Small shifts help meet your goals.
For added fiber, leave the skins on clean potatoes. The color looks rustic and the texture adds charm. Readers who save scalloped potato recipes often use this trick. It keeps prep fast and waste low.
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