Scalloped potatoes—because sometimes you just need layers of carbs, cream, and glory. Forget boring sides—this dish is all about crispy edges, melty middles, and making it look like you spent hours (you didn’t). Let’s get into it.
Table of Contents
Choosing the Best Potatoes for Scalloping
Russet vs. Yukon Gold: Which Is Better?
Not all potatoes are created equal—especially when you’re baking a dish as creamy and layered as scalloped potatoes. Your choice of potato can make or break the final texture.
Russet Potatoes are a go-to for many cooks. They’re starchy, which means:
- They break down slightly as they bake, creating that melt-in-your-mouth texture.
- Their neutral flavor allows the creamy sauce to shine.
- They absorb liquid well, helping thicken the sauce naturally.
Yukon Gold Potatoes, on the other hand:
- Hold their shape better after cooking.
- Have a buttery, slightly sweet flavor.
- Offer a firmer bite, great if you prefer distinct layers.
So, which is better? It depends on the result you want:
- For creamy, soft layers: Go with Russets.
- For structured, elegant presentation: Pick Yukon Golds or even mix the two for the best of both worlds.
| Potato Type | Texture After Baking | Best For |
|---|---|---|
| Russet | Soft and creamy | Classic scalloped layers |
| Yukon Gold | Firm, holds shape | Neat, refined presentation |
Prepping Potatoes: To Peel or Not to Peel?
The peel decision comes down to preference and presentation.
- Peeling: Offers a smooth, uniform texture and is the traditional method.
- Leaving Skin On: Adds rustic charm, a bit of chew, and extra nutrients.
If you’re using Yukon Golds, their thin skin makes them ideal for leaving whole. Russets, with their thicker skins, are better peeled—unless you’re leaning into that homey, rustic vibe.
Looking for inspiration? Try Southwest Rice: Bold Flavors & Easy Recipes for a flavorful alternative side.
Dairy-Free and Vegan Options That Taste Amazing
You don’t need dairy to make scalloped potatoes delicious. With the right substitutions, this dish can easily become plant-based and still hit all the creamy, savory notes.
Swap these ingredients:
- Butter → Olive oil or vegan butter
- Milk/Cream → Coconut cream or unsweetened almond milk
- Cheese (optional) → Nutritional yeast or vegan shredded cheese
- Flour → Cornstarch or arrowroot powder
Bonus Tip: Add a splash of vegetable broth and a teaspoon of garlic powder to enhance the savory flavor without needing cheese.
These vegan scalloped potatoes pair perfectly with lighter mains and are ideal for family meals where dietary preferences vary.
Check out Vegan Spinach Quiche for more meatless comfort food options.
Scalloped Potatoes Recipe
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Scalloped Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy, cheesy scalloped potatoes layered to perfection and baked until golden and bubbly—comfort food at its best.
Ingredients
- 2 lbs potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan over medium heat, melt butter.
- Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk until smooth and thickened.
- Stir in salt, pepper, garlic powder, onion powder, and cheese. Mix until melted and smooth.
- In a greased baking dish, layer half of the sliced potatoes.
- Pour half of the cheese sauce over the potatoes.
- Repeat with remaining potatoes and cheese sauce.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15-20 minutes, until top is golden and bubbly.
- Let rest 10 minutes before serving. Garnish with parsley if desired.
Notes
Yukon gold or russet potatoes work great. For extra flavor, try adding caramelized onions or cooked bacon between layers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
Keywords: scalloped potatoes, cheesy potatoes, baked side dish, comfort food
Layering & Baking – Techniques for Even Cooking
How to Slice Potatoes Uniformly
The foundation of great scalloped potatoes starts with consistent, thin slices. Uneven cuts lead to uneven cooking—some slices turn mushy while others stay too firm.
Here’s how to nail it every time:
- Use a mandoline slicer: It ensures perfect, 1/8-inch thick slices.
- Keep the slices stacked and organized: This helps with faster assembly.
- Soak in cold water (optional): If prepping ahead, soaking prevents browning, but dry them thoroughly before layering so the sauce doesn’t get watery.
Consistent slicing means the heat travels evenly throughout the dish, resulting in that dreamy, layered texture from edge to center.
Covering vs. Uncovered: What Works Best?
This step is more important than many home cooks realize. Do you bake your scalloped potatoes covered the whole time? Or uncover them from the start?
Here’s the method pros use:
Step-by-step baking technique:
- Cover tightly with foil for the first 45–60 minutes. This traps steam, ensuring the potatoes become fully tender.
- Uncover for the final 15–20 minutes to develop a golden, slightly crisp top.
- If your top is browning too fast, tent loosely with foil to prevent burning while the bottom layers cook.
| Baking Stage | Purpose |
|---|---|
| Covered | Steams and softens the potatoes |
| Uncovered | Caramelizes and crisps the top |
Always let the dish rest for at least 10–15 minutes after baking. This allows the sauce to thicken and set, making it easier to serve without losing those beautiful layers.
Looking for inspiration? Try Delicious Homemade Spinach Quiche Recipe for another creamy, oven-baked comfort dish.
Storage, Reheating & Make-Ahead Tips
Scalloped potatoes are a dream when fresh out of the oven—but they’re just as satisfying the next day (or the next week, if you play it smart). Here’s how to store, reheat, and prep ahead like a pro.
How to Store Leftovers Without Drying Out
Proper storage keeps your leftovers creamy—not crusty.
Here’s how to store scalloped potatoes the right way:
- Let the dish cool completely at room temperature.
- Transfer to an airtight container or cover the baking dish tightly with foil or plastic wrap.
- Store in the refrigerator for up to 4 days.
To prevent them from drying out, press parchment paper directly onto the surface of the potatoes before sealing. This holds in moisture.
| Storage Method | Shelf Life | Notes |
|---|---|---|
| Refrigerator | 3–4 days | Best for reheating |
| Freezer (tightly wrapped) | Up to 3 months | Best to freeze in portions |
Freezer-Friendly Tips for Future Dinners
Scalloped potatoes freeze surprisingly well—especially when baked and cooled first.
Freezing steps:
- Bake the dish and let it cool completely.
- Cut into portions and wrap each in foil, then place in freezer bags.
- Label and freeze for up to 3 months.
To reheat from frozen:
- Thaw overnight in the fridge.
- Reheat covered in the oven at 350°F for 25–30 minutes, or until warmed through.
Don’t miss our Ground Chicken Stir Fry for a lighter main dish that pairs well with reheated scalloped potatoes.
Ready to turn a humble potato into the star of your table? With these creamy layers and crispy edges, scalloped potatoes are your side dish superhero. Now go grab your spuds—and make them proud.
Tried it? Tag us with your masterpiece or share your twist—we’re all eyes (and forks).
FAQ
What is the difference between scalloped potatoes and au gratin?
The main difference is cheese. Traditional scalloped potatoes are made with a creamy sauce—typically milk or cream—but no cheese in the layers or sauce. Au gratin potatoes, on the other hand, are made with cheese layered between the potatoes and usually feature a cheesy topping that’s browned in the oven. The texture of au gratin is slightly firmer with a crisp crust, while scalloped potatoes are creamier and more rustic.
Should you boil potatoes before making scalloped potatoes?
It depends on your baking method and how much time you have. You don’t have to boil potatoes before baking scalloped potatoes. Most recipes use thinly sliced raw potatoes and cook them directly in the oven with the sauce. However, parboiling for 5–7 minutes can help shorten the baking time and ensure tenderness if you’re using thick slices or want to be extra sure they’re fully cooked.
What is the one trick Michael Symon used to make perfect scalloped potatoes?
Michael Symon’s game-changing trick is to add grated cheese like Gruyère or sharp cheddar directly into the sauce, along with a touch of Dijon mustard. This enhances the flavor and adds a silky, cheesy richness that makes the dish stand out. He also layers his scalloped potatoes with seasoning and sauce between each layer for even flavor throughout.