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Scalloped potatoes are thinly sliced, layered potatoes baked in a creamy garlic and herb sauce that makes them tender and delicious. Hearty and easy to make, this is the perfect side dish to any meal!
If you need an easy side dish that’s sure to impress, then this is the recipe for you! These thinly sliced potatoes bake up extra smooth. The whole dish is delicious thanks to the addition of garlic and herbs. Serve with garlic and herb short ribs, sirloin, beef Wellington, or this classic honey-glazed ham.
Best Scalloped Potatoes
Potatoes are basically an amazing side dish. They can do many things. No matter how you cook them, they usually end up being the highlight of the meal! These Scalloped Potatoes are no exception. This recipe is easy to make and requires only a handful of ingredients.
Scalloped potatoes are covered in a creamy garlic and Parmesan sauce. Not only does it help tenderize the potatoes, but it also imparts the best flavor ever to this dish! They keep flying off the table whenever I make them. They’re the perfect side dish to accompany any hearty meal!
materials needed
It doesn’t take a lot of ingredients to make this hearty and flavorful side dish! Here’s everything you need to keep it short and sweet with what you probably already have on hand. Exact measurements are in the recipe card below.
- Yukon Gold or Russet Potatoes: These potatoes form the base of the scalloped potatoes. They are starchy and hold their shape well during cooking, forming soft layers. Use whichever type you like!
- whole milk: Whole milk makes the sauce nice and creamy. It also adds a richness and smooth texture to the scalloped potatoes.
- heavy cream: Mix with whole milk to create luscious texture. If you prefer a slightly lighter version, substitute half and half.
- salt and pepper: Make sure the potatoes and sauce are seasoned well. seasoning!
- bay leaf: Infuses dishes with soft earthy and floral notes.
- thyme: Thyme is a versatile herb with mint and lemon flavors. It goes perfectly with scalloped potatoes. Fresh or dried thyme both work!
- garlic: Garlic adds a tangy, salty and savory flavor to the scalloped potatoes. Use fresh minced garlic for the best flavor in your dishes!
- parmesan cheese: Freshly grated Parmesan cheese brings a rich, nutty and savory taste to this dish. When baked, it forms a golden and crispy crust on top, adding a delightful texture. You can also experiment with different types of cheese, such as Gruyere or cheddar!
What kind of potatoes are the best?
Russet or Yukon Gold Potatoes A great alternative to scalloped potatoes. The reason behind this is starch. This will help the sauce thicken and become velvety during baking. Russets had the highest starch content, with Yukon Golds not far behind. Yukon Golds themselves are baked creamier than Russets, but the sauce itself may be thinner. It all depends on your preference.
How to Make Scalloped Potatoes
These Scalloped Potatoes take only 15 minutes to prep and are perfect for popping in the oven before gathering with friends or family!
- Preheat the oven and prepare the pan: Preheat oven to 350°F. Spray a 2-quart glass or ceramic baking dish with nonstick cooking spray and set aside.
- Potato slices: Wash and dry potatoes. Cut potatoes into even ¼-inch slices. You can peel the potatoes before slicing if you like, but it’s not necessary.
- Add sauce: Add milk, cream, salt, and white pepper to a large saucepan or Dutch oven. Stir to combine.
- Stir in the dressing: Add bay leaf, fresh thyme and garlic. Stir. Use medium/low heat just to heat the milk, not to boil.
- Add potatoes: Add potatoes. Not enough cream to cover the potatoes. Stir carefully so that all the potatoes are warmed in the milk mixture.
- Transfer to a baking sheet: Remove the potatoes from the cream with a slotted spoon and place evenly in the baking dish.
- Cover with cream and cheese: Pour the cream over the potatoes. Then sprinkle shredded Parmesan cheese on top.
- bake: Bake at 350°F for 50-60 minutes, until the potatoes are tender and the tops are golden brown.
- To thicken the sauce: Remove from the oven and let the dish rest for at least 10 minutes before serving, this will allow the cream to thicken slightly as it cools.
Scalloped Potatoes vs. Baked Potatoes
They are actually different. Although, most people use these terms interchangeably. Scalloped potatoes are traditionally sliced thinly, about 1/8 inch thick. Potato gratin will have 1/4-inch thick slices. The scalloped potatoes were cooked in a cream sauce, while the baked potatoes were cooked in a cream sauce and topped with cheese. If you’re a cheese lover like me, then by all means add cheese to your scalloped potatoes and call them whatever you want. In fact, we’ll top these potatoes with some freshly grated Parmesan. The combination of cheese and creamy potatoes was so perfect.
Tips for Making the Best Scalloped Potatoes
While scalloped potatoes are easy to make, here are a few extra tips to keep in mind for perfect potatoes.
- Uniform slicing: Potatoes need to be sliced thinly.Equally importantly, they are all cut to the same width. A sharp knife will help. If you have some thick slices and some thin slices, the potatoes will cook unevenly. Thicker slices won’t be cooked through, while thinner slices may overcook and turn into mashed potatoes.
- use one mandolin slicer: If you have one of these on hand, it will make the slicing process a snap, just be careful with your fingers.
- Can I leave out the heavy cream? I don’t recommend it. The reason cream or half and half are combined with whole milk is that you want the high fat content. Otherwise, when baking, the milk will curdle and separate. Using cream will prevent curdling from happening.
- More remixes: Make these potatoes your own! Try adding diced ham, caramelized onions, bacon, chives, green onions, herbs, you name it!
store leftovers
Like many other potato dishes, scalloped potatoes are great leftovers! Let them cool completely, then transfer them to an airtight container.
- in the refrigerator: Scalloped potatoes will keep for up to 4 days. Make sure to wrap them tightly in plastic wrap or store them in an airtight container.
- Reheat: Reheat potatoes in the microwave until heated through, or in a 350°F oven for about 10 minutes.
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Preheat oven to 350℉. Spray a 2-quart glass or ceramic baking dish with nonstick cooking spray and set aside.
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Wash and dry potatoes. Cut potatoes into even ¼-inch slices. You can peel the potatoes before slicing if you like, but it’s not necessary.
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Add milk, cream, salt, and white pepper to a large saucepan or Dutch oven. Stir to combine.
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Add bay leaf, fresh thyme and garlic. Stir. Use medium/low heat just to heat the milk, not to boil.
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Add potatoes. Not enough cream to cover the potatoes. Stir carefully so that all the potatoes are warmed in the milk mixture.
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Remove the potatoes from the cream with a slotted spoon and arrange them evenly in the baking dish.
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Pour the cream over the potatoes.
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Sprinkle shredded Parmesan cheese on top.
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Bake at 350°F for 50-60 minutes, until the potatoes are tender and the tops are golden brown.
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Remove from the oven and let the dish rest for at least 10 minutes before serving, this will allow the cream to thicken slightly as it cools.
Updated on May 22, 2023
supply: 8
calories172kcal (9%)carbohydrate3G (1%)protein6G (12%)fat15G (twenty three%)Saturated fat9G (45%)cholesterol52mg (17%)sodium661mg (28%)Potassium79mg (2%)fiber1G (4%)sugar2G (2%)Vitamin A584unit (12%)Vitamin C1mg (1%)calcium204mg (20%)iron1mg (6%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brand you use, your measurements, and the serving sizes for each family.