The secret to making a rich sauce for scalloped potatoes is usually the time taken to cook the aromatics and flour, but you can make an exceptional sauce in a flash, by cooking your aromatics and flour quickly in the saucepan before adding any liquids. This simple, upfront step creates a savory foundation, ensuring every creamy layer of potato is infused with deliciousness, without adding extra time to your overall preparation. It’s a meal that is like it has been simmering for hours, but just set it out and it’s ready in no time. Prepare to delight yourself and all at the table with this hearty favourite.
Scalloped potatoes
Tender potato slices swimming in a creamy, cheesy sauce, baked to golden perfection.
Ingredients
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- 3 pounds Russet or Yukon Gold potatoes, peeled
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- 4 tablespoons unsalted butter
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- 1 small yellow onion, finely minced
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- 3 cloves garlic, minced
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- ¼ cup all-purpose flour
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- 2 cups whole milk
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- 1 cup heavy cream
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- 1 cup chicken or vegetable broth
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- 1 teaspoon salt, plus more to taste
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- ½ teaspoon black pepper, plus more to taste
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- ¼ teaspoon freshly grated nutmeg
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- 2 cups shredded Gruyere cheese (about 8 ounces), divided
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- 1 cup shredded sharp cheddar cheese (about 4 ounces), divided
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- Fresh parsley, chopped (for garnish, optional)
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Necessary Utensils & Equipment
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- Large 9×13-inch baking dish
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- Large saucepan or Dutch oven (3-4 quart)
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- Sharp chef’s knife
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- Mandoline slicer (highly recommended)
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- Measuring spoons
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- Box grater (if not using pre-shredded cheese)
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- Aluminum foil
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Instructions
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- Prepare your potatoes: Preheat your oven to 375°F (190°C). Peel the potatoes and slice them very thinly, about ⅛-inch thick. A mandoline slicer is a game-changer here for even slices, which helps them cook uniformly. If slicing by hand, try to make them as consistent as possible. Place sliced potatoes in a large bowl and set aside.
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- Start the sauce base: In your large saucepan or Dutch oven, melt the butter over medium heat. Add the minced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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- Build the roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light golden roux. This forms the base for your creamy sauce.
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- Whisk in liquids: Slowly pour in the milk, heavy cream, and broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, still whisking, until the sauce thickens slightly, about 5-7 minutes.
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- Season the sauce: Remove the pan from the heat. Stir in the salt, pepper, and nutmeg. Add 1 cup of Gruyere and ½ cup of cheddar cheese to the sauce, stirring until melted and smooth. Taste and adjust seasonings as needed. Remember, the potatoes will absorb some of this flavor, so don’t be afraid to season it well!
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- Combine potatoes and sauce: Pour the creamy cheese sauce over the sliced potatoes in the large bowl. Gently toss everything together, ensuring all the potato slices are coated evenly. This helps prevent dry spots and ensures maximum flavor.
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- Layer and bake: Pour half of the potato mixture into your prepared 9×13-inch baking dish. Sprinkle with half of the remaining shredded cheeses (½ cup Gruyere, ¼ cup cheddar). Pour the rest of the potato mixture over the top, spreading it out evenly.
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- Bake covered: Cover the baking dish tightly with aluminum foil. Bake for 50 minutes. This initial covered baking step allows the potatoes to steam and become wonderfully tender without drying out.
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- Finish uncovered: Remove the foil. Sprinkle the remaining ½ cup Gruyere and ¼ cup cheddar cheese over the top. Return to the oven and bake uncovered for another 20-25 minutes, or until the potatoes are fork-tender and the cheese topping is bubbly and golden brown. The aroma filling your kitchen right now is simply divine!
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- Rest and serve: Let the scalloped potatoes rest for 10-15 minutes before serving. This resting period allows the sauce to set up properly, making for easier serving. Garnish with fresh parsley if you like.
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Personalized tips
It’s a satisfying experience to make perfect scalloped potatoes, and here are a few tips to help you achieve it. The first time I made these I got so excited, I built up too much and the potatoes on top were a little dry. Even applying a coating and getting the oven time right is important!
Choosing the Right Potatoes
For scalloped potatoes, there isn’t a better variety than Russets or Yukon Golds. The lovely fluffy texture when cooked, beautifully picked up by russets, and the creamy sauce. Yukon Golds retain shape slightly better; have a naturally buttery taste and are a bit firmer and waxier. I’ve tried them both and really enjoy the results they give the dish.
Achieving Uniform Slices
This is probably the most important non-sauce tip I can give you. Using a mandoline slicer is a game-changer for incredibly consistent potato slices. If your slices are uneven, some will be mushy while others are still firm. If you don’t have a mandoline, just take your time with a sharp knife and aim for that consistent ⅛-inch thickness. It’s worth the extra effort.
Pro Tip: For an even richer flavor profile and a slight kick, consider adding a pinch of cayenne pepper or a teaspoon of Dijon mustard to your cheese sauce. It won’t make it spicy, but it will bring out the other savory notes beautifully.
Preventing a Grainy Sauce
A grainy sauce is often a sign that your cheese didn’t melt properly or the sauce broke. Here are some pointers:
- Don’t overheat the cheese: Remove the sauce from the heat before stirring in the cheese. The residual heat will be enough to melt it gently.
- Use freshly grated cheese: Pre-shredded cheeses often contain anti-caking agents that can interfere with smooth melting, sometimes leading to a slightly grainy texture.
- Whisk constantly: When adding the liquids to your roux, continuous whisking is important to get rid of any lumps from the flour and create a smooth base.
Storage and Reheating
Leftover scalloped potatoes are a rare treat, if you’re lucky enough to have any!
- Storage: Let the potatoes cool completely, then transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat individual portions in the microwave until warmed through. If reheating a larger amount, cover the dish with foil and warm in a 300°F (150°C) oven until hot, about 20-30 minutes. You might want to add a splash of milk or cream if it seems a bit dry.
- Freezing: Scalloped potatoes can be frozen, though the texture of the potatoes can sometimes become a bit mealy after thawing. If you do freeze them, bake them completely, cool, then cover tightly and freeze for up to 2-3 months. Thaw overnight in the fridge and reheat as above.
Variations to Try
- Add protein: For a heartier meal, layer in some cooked ham, bacon bits, or shredded chicken between the potato layers.
- Different cheeses: Feel free to mix and match cheeses! White cheddar, fontina, or even a touch of Parmesan can add delightful depth.
- Herbal infusion: A sprig of fresh thyme or a bay leaf added to the sauce as it simmers can contribute lovely herbaceous notes. Just remember to remove them before baking. A touch of fresh rosemary also pairs wonderfully with potatoes.
- Crispy topping: For extra texture, mix some panko breadcrumbs with melted butter and sprinkle over the top during the last 15 minutes of baking.
Frequently Asked Questions
What kind of potatoes are best for scalloped potatoes?
Russet or Yukon Gold potatoes are generally preferred for scalloped potatoes. Russets tend to break down a bit more, creating a softer, creamier texture, while Yukon Golds offer a slightly firmer bite and a naturally buttery flavor. Both are great options!
Can I make scalloped potatoes ahead of time?
Yes, you can absolutely prepare scalloped potatoes ahead. You can slice the potatoes and make the sauce, storing them separately in the refrigerator. Assemble and bake when ready. Alternatively, you can fully bake the dish, let it cool, and then reheat it in the oven at 300°F (150°C) covered with foil until warmed through.
Why are my scalloped potatoes watery?
Watery scalloped potatoes often happen if the potatoes weren’t sliced thinly enough, or if they weren’t cooked long enough for the starch to release and thicken the sauce. Using whole milk and heavy cream, along with a proper flour roux, is important for a thick, luxurious sauce. Ensure your sauce is thick before adding the potatoes.
How do I prevent my potatoes from turning brown after slicing?
After slicing your potatoes, you can submerge them in a bowl of cold water until you’re ready to assemble the dish. This prevents oxidation, which causes them to brown. Just be sure to drain them very well and pat them dry before mixing with the sauce to avoid a watery result.
Can I use milk instead of cream in scalloped potatoes?
While you can use all milk, I highly recommend including heavy cream for the richest, most decadent texture and flavor. Using only milk might result in a thinner, less luxurious sauce. If you want to cut down on richness slightly, you could use more whole milk and less heavy cream, but I wouldn’t skip the cream entirely.
