Easy Scalloped Potatoes
Creamy scalloped potatoes that will make your whole family smile! This comforting side dish is perfect for busy weeknights and special dinners alike. The best part? You get all that rich, cheesy goodness with way less fuss than traditional recipes.
Recipe Details
Timing & Servings: Prep Time: 45 minutes, Additional Time: 15 minutes, Total Time: 1 hour, Serves: 10 people.
Nutrition Profile: Nut-Free, Low-Sodium, Soy-Free, Vegetarian, Egg-Free
Nutrition Facts (per serving): 210 Calories, 9g Fat, 26g Carbs, 7g Protein
Ingredients You’ll Need
Yukon Gold potatoes: You’ll need 2½ pounds sliced into ¼-inch pieces, which gives you about 8 cups. I love Yukon Golds because they hold their shape perfectly and get so creamy!
Extra-virgin olive oil: Just 3 tablespoons total, but we’ll use it in different steps. This adds such nice flavor compared to regular oil.
Onion: One small onion chopped finely will give you about 1 cup. Yellow or white onions work great here – use whatever you have on hand!
All-purpose flour: Only 3 tablespoons to help thicken our creamy sauce. No worries if you get a few lumps – they’ll cook out!
Salt and pepper: ½ teaspoon salt and ¼ teaspoon white or black pepper. White pepper keeps things looking clean, but black pepper tastes just as good.
Low-fat milk: 2½ cups creates that dreamy, creamy sauce. You can use whole milk if that’s what you have – it’ll be even richer!
Sharp yellow Cheddar cheese: 1 cup shredded, and we’ll divide it between layers. Sharp cheddar gives you the best flavor punch.
Fresh thyme: 2 teaspoons for that perfect finishing touch. It adds such a lovely fresh taste on top!
How to Make Easy Scalloped Potatoes
Step 1: Set your oven racks in the upper and lower thirds, then preheat to 425°F. Toss those potato slices with 1 tablespoon of oil in a big bowl until they’re all coated. Spread them evenly on 2 large baking sheets.
Step 2: Roast the potatoes for 20 to 25 minutes, switching the pans halfway through. You want them tender and just starting to turn golden brown. They smell amazing when they’re ready!
Step 3: While the potatoes roast, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add your chopped onion and cook for 5 to 8 minutes, stirring often. You want them super soft and golden brown.
Step 4: Stir in the flour, salt, and pepper, cooking for just 1 minute. Then slowly add the milk, stirring and scraping up any tasty brown bits. Turn the heat up to medium-high and keep stirring until the sauce gets thick and bubbly, about 3 to 5 minutes.
Step 5: When your potatoes are done, take them out and turn on the broiler. Put half the potatoes in a 2-quart broiler-safe baking dish. Spread half the sauce over them, then sprinkle with ½ cup cheese.
Step 6: Add the rest of the potatoes, then top with remaining sauce and cheese. Broil for 1 to 5 minutes, watching carefully! You want bubbling sauce and lightly browned cheese.
Step 7: Let it rest for 10 minutes before serving. Sprinkle with fresh thyme right before you bring it to the table!
Easy and Quick Scalloped Potatoes Version
Want to save some time? You can totally make this ahead! Roast your potatoes up to 30 minutes before you need them – they’ll stay perfectly tender. You can even make the sauce a whole day ahead and keep it in the fridge. Just warm it up gently before putting everything together. This trick is a lifesaver for busy dinner prep!
Serving Ideas
These creamy scalloped potatoes are perfect alongside roasted chicken or grilled pork chops. They’re rich enough to be the star of a vegetarian meal too! I love serving them with a simple green salad and some crusty bread for a complete, cozy dinner.
Storage
Store leftovers in the fridge for up to 3 days in a covered container. To reheat, pop individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for about 15 minutes. The flavors actually get even better the next day!
Substitutions
No Yukon Golds? Russet potatoes work great too, just watch them a bit more closely. You can swap the sharp cheddar for Gruyere or even a mild cheddar if that’s what you prefer. Regular milk instead of low-fat? Go for it – your dish will just be extra creamy!
Pro Tips
- Slice evenly: Try to keep your potato slices the same thickness so they cook evenly. A mandoline helps, but a sharp knife works perfectly fine!
- Don’t skip the rest time: Those 10 minutes of resting help the sauce set up perfectly and prevent a soupy mess.
- Watch the broiler: Broilers can go from golden to burnt super fast, so don’t walk away during this step!
- Layer smart: Make sure to spread that sauce evenly between layers for the best creamy texture in every bite.
FAQs
Can I make this dairy-free?
You bet! Try using unsweetened oat milk or cashew milk instead of regular milk, and swap in your favorite dairy-free cheese. The texture will be a little different, but it’ll still be delicious!
Why do we roast the potatoes first?
Great question! Roasting them first gives you better texture and prevents mushy potatoes. Plus, you get those lovely golden edges that make this dish extra special.
Can I use frozen potatoes?
Sure! Just thaw them completely and pat them really dry first. Frozen hash browns actually work pretty well for this recipe – just skip the roasting step and go straight to layering.
What if I don’t have a broiler-safe dish?
No worries! Just bake the assembled dish at 425°F for about 10-15 minutes until bubbly and golden on top. It’ll take a bit longer, but you’ll get the same tasty results.
Final Thoughts
I hope your family loves these scalloped potatoes as much as mine does! They’re the perfect comfort food for any occasion. Let me know how yours turn out – I love hearing about your cooking adventures!
