Scalloped Potatoes: Heavenly Creamy Potato Bake

Oh, scalloped potatoes! Just saying the words brings back such warm feelings, doesn’t it? I can almost hear my grandma humming as she’d carefully slice potatoes, the scent of creamy sauce already filling her cozy kitchen. It’s one of those dishes that just screams comfort and home, perfect for a lazy Sunday dinner or even dressed up a bit for the holidays. This recipe is my absolute go-to – it’s so straightforward, you honestly can’t mess it up. It’s the kind of classic scalloped potatoes you remember from childhood, with tender, thinly sliced potatoes swimming in the most amazing, simple cream sauce. Trust me, it’s a keeper!

Why You’ll Love This Scalloped Potatoes Recipe

Seriously, this scalloped potatoes recipe is a winner for so many reasons. After you make it once, you’ll see!

• Super Easy to Make: You’d think this creamy potato bake would be complicated, but nope! The steps are really simple, and most of the magic happens in the oven.
• Crazy Delicious Flavor: The potatoes get so tender and soak up that creamy sauce beautifully. It’s pure comfort in every single bite.
• Perfectly Creamy Texture: This isn’t just potatoes; it’s tender slices coated in a rich, smooth sauce that’s just heavenly. No stringy bits here!
• Versatile Side Dish: It’s your new best friend for weeknight dinners, but also totally fancy enough for holiday meals. Seriously, it goes with *everything* – roasted chicken, ham, you name it!
• Classic Comfort Food: It’s the kind of dish that feels like a warm hug. It always brings smiles around the table.

Gather Your Ingredients for Classic Scalloped Potatoes

Okay, let’s get everything ready for our gorgeous scalloped potatoes! The beauty of this recipe is how it uses such simple, everyday ingredients to create something truly special. You probably have most of this stuff in your pantry right now! You’ll want to make sure your potatoes are fresh and your milk and cream are whole for the richest flavor. Here’s what you’ll need to grab:

• 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 medium yellow onion, thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Seriously, that’s it! Using Yukon Golds is key here, trust me. They get so tender and creamy without falling apart. And slicing them thinly is super important for even cooking!

Step-by-Step Guide to Perfect Scalloped Potatoes

Alright, let’s get this amazing **scalloped potatoes recipe** rolling! Don’t worry, it’s way easier than it looks. The key is just following a few simple steps, and you’ll have a bubbling dish of pure comfort ready in no time. When I make this, I always put on some music and just enjoy the process. It’s so satisfying to see these simple ingredients transform! You can find more fantastic side dishes like this over on my side dishes page.

Preheating and Preparing the Dish

First things first, let’s get that oven nice and toasty. Go ahead and preheat it to 375°F (190°C). While that’s heating up, grab your favorite 9×13 inch baking dish. I like to give it a good buttering all over – this helps prevent sticking and gives the edges a lovely golden crust, making sure your potatoes can escape easily when they’re done.

SAVE IT

Layering the Potatoes and Onions

Now for the fun part – building those delicious layers! Start by arranging about half of your thinly sliced potatoes in a nice, even layer at the bottom of your buttered dish. Make sure they overlap just a bit. Then, scatter half of your thinly sliced onions right over the top of those potatoes. This is where the flavor base really starts to build!

Creating the Creamy Sauce

Time for the magic sauce! In a medium saucepan, melt your butter over medium heat. Once it’s all melty, whisk in the flour. Let this cook for about a minute, stirring constantly – this cooks out that raw flour taste and starts building a lovely base for our sauce. Then, slowly, and I mean *slowly*, whisk in your whole milk and heavy cream, a little at a time. Keep whisking until it’s super smooth. Bring the whole mixture to a gentle simmer, stirring often, and let it thicken up for about 5 minutes. You want it to coat the back of a spoon nicely. Stir in your salt, peppery friend, and that lovely pinch of nutmeg. Mmm, smells amazing already!

SAVE IT

Assembling the Scalloped Potatoes Casserole

Now, grab that luscious sauce and pour about half of it evenly over the potato and onion layers you already have in the baking dish. Don’t be shy! Then, carefully layer the rest of your sliced potatoes and onions right on top. Finish it off by pouring the remaining sauce all over, making sure it gets into all those nooks and crannies. This is where we start building something truly special for your **creamy potato bake**!

Baking to Golden Perfection

Okay, deep breaths! It’s almost time to let the oven do its magic. Cover your baking dish really well with aluminum foil. We want to trap all that steam and heat to let those potatoes get super tender first. Pop it into your preheated oven and let it bake for a full hour. After that hour, carefully remove the foil – *watch out for the steam!* – and stick it back in the oven for another 20 to 30 minutes. You’re looking for that gorgeous golden-brown, bubbly top and when you poke a fork into the potatoes, they should be tender as can be. I always let mine rest for about 10 minutes after they come out of the oven; it makes them even creamier and easier to serve without everything falling apart.

SAVE IT

Tips for the Best Scalloped Potatoes

Alright, let’s talk about making these scalloped potatoes absolutely perfect, every single time! I’ve learned a few tricks over the years, and they really make a difference. This is how you get that amazing tenderness and creamy goodness without any fuss. You’ll really want to pay attention to these little things – it’s what turns a good dish into a spectacular one! You can find more yummy side dish ideas on my side dishes page, but these tips are specifically for making *these* scalloped potatoes shine.

Choosing the Right Potatoes

My absolute must-have for this recipe is Yukon Gold potatoes. They have this perfect creamy texture without getting all mushy, and they hold their shape so beautifully in the sauce. Seriously, they’re like little golden nuggets of deliciousness! If you can’t find Yukon Golds, a good waxy potato like a red potato would work in a pinch, but Yukon Golds are truly the champions here.

Achieving Even Slices

This is super important, guys! You need your potato slices to be about the same thickness, around 1/8th of an inch. If some are thick and some are super thin, they won’t cook evenly. I love using a mandoline slicer for this – just be super careful with your fingers! If you don’t have one, a sharp knife and a steady hand will do the trick. Just take your time and try to keep them consistent.

Sauce Consistency is Key

When you’re making that creamy sauce, you want it to be nice and thick, but not *too* thick. It should coat the back of your spoon beautifully. If it seems a little too thick after simmering, just whisk in a tiny splash more milk. If, by chance, it looks a little too thin, you can let it simmer just a touch longer, stirring constantly, or whisk in a very small amount (like a teaspoon) of flour mixed with a tablespoon of cold water and let it simmer for another minute. We want that perfect velvety flow!

Variations and Additions to Your Scalloped Potatoes

You know, as much as I adore this classic scalloped potatoes recipe just the way it is, it’s also super fun to play around with and make it your own! Sometimes I like to jazz it up, especially when I’m feeling a bit more adventurous or just want something a little different. These little tweaks can totally transform your potato bake, and you might find a new favorite! If you’re looking for more inspiration, check out some of my other side dishes like this Jalapeno Cheddar Cornbread – perfect for soaking up all that delicious sauce!

Adding Cheese for a Cheesy Potato Bake

Okay, so the cheesiest variation? This is what people often think of when they hear “gratin.” My favorite way to do this is to sprinkle about a cup of shredded Gruyere or sharp cheddar cheese right over the potatoes *before* you cover them with the sauce. You can even do a little cheese in the layers and then a final layer of cheese on top for that extra gooey goodness. It makes it feel a bit more decadent!

Herb and Spice Enhancements

Don’t be afraid to toss in some extra flavor! A sprig or two of fresh thyme or rosemary nestled in with the potatoes adds such a lovely aromatic touch. Or, if you like a tiny bit of kick, a pinch of cayenne pepper stirred into the sauce can be surprisingly delightful. You could even add a clove or two of minced garlic to the sauce while it’s simmering for an extra punch of flavor. It really makes these scalloped potatoes sing!

Serving and Storing Your Delicious Potato Casserole

Okay, so your beautiful scalloped potatoes are out of the oven, golden and bubbly, and smelling absolutely divine! The absolute hardest part is waiting those crucial 10 minutes before serving. Trust me on this, that little rest lets everything set up perfectly, making it easier to scoop out gorgeous portions and keeping them from turning into a potato soup on the plate. This creamy potato bake is just divine next to a classic roast chicken, my favorite Classic Beef Lasagna Recipe, or even a simple pork tenderloin. It’s truly a side dish that makes any meal feel special! For more delightful sides like this, be sure to check out my side dishes page!

SAVE IT

Now, if by some miracle you have leftovers (which is rare in my house!), storing them is a breeze. Just pop any remaining scalloped potatoes into an airtight container and into the fridge. They’ll keep well for about 3-4 days. To reheat, gently warm them in the microwave or, for the best texture, cover them loosely with foil and pop them back into a medium oven (around 325°F or 160°C) until they’re heated through. Ah, leftovers of this dreamy dish are almost as good as the first time around!

Frequently Asked Questions about Scalloped Potatoes

Got questions about making the perfect pot of scalloped potatoes? I totally get it! This creamy potato bake is a crowd-pleaser, and sometimes a little clarification helps. Here are some things folks often ask:

Scalloped Potatoes vs. Potatoes Au Gratin

This is a common one! The main difference is usually cheese. Traditional scalloped potatoes don’t have cheese, just potatoes in a creamy sauce. Potatoes au gratin typically have cheese layered in or sprinkled on top. But hey, my recipe can totally become an au gratin if you add some cheese – check out the variations section for my tips!

Making Scalloped Potatoes Ahead of Time

Yes, you absolutely can get a head start! You can assemble the whole dish (potatoes, onions, sauce) up to a day in advance and keep it covered in the fridge. When you’re ready to bake, just add a few extra minutes to the covered baking time. Reheating leftovers is also easy—just cover and warm gently in the oven.

Can I Use Russet Potatoes?

Oh, I really wouldn’t recommend Russet potatoes for this specific scalloped potatoes recipe. They tend to be a bit starchier and can get pretty mushy when baked like this. For that lovely, tender bite that still holds its shape, stick with Yukon Golds or other waxy potatoes. Trust me on this one!

Nutritional Information for This Creamy Potato Bake

Now, let’s talk about what goes into this delicious creamy potato bake. Keep in mind these are just estimates, as things can change a little depending on the exact ingredients you use and how generous you are with those delicious sauces! This is for one serving from the 9×13 inch casserole.

Serving Size: 1/8th of casserole
Calories: ~450
Fat: ~25g
Protein: ~10g
Carbohydrates: ~45g
Sugar: ~5g

Share Your Culinary Creations!

Alright, I’ve shared my heart and soul (and my favorite secrets!) for making the most incredible scalloped potatoes. Now it’s your turn! I absolutely LOVE seeing what you all create in your own kitchens. If you whip up this recipe, please, pretty please, leave a comment below to let me know how it turned out. And hey, if you snap a pic, tag me on social media – I’d be tickled pink to see your masterpiece! You can always reach me with questions or just to say hi via my contact page too!

Classic Scalloped Potatoes

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A creamy and comforting potato casserole, perfect as a side dish for any meal.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 1 hr 30 min
• Total Time: 1 hr 50 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 pounds Yukon Gold potatoes, peeled and thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

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Instructions

1. Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
2. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the sliced onions.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring, and cook until thickened, about 5 minutes.
5. Stir in the salt, pepper, and nutmeg. Pour half of the sauce over the potatoes and onions.
6. Layer the remaining potatoes and onions on top. Pour the rest of the sauce evenly over the potatoes.
7. Cover the baking dish tightly with aluminum foil.
8. Bake for 1 hour. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
9. Let stand for 10 minutes before serving.

Notes

• For a cheesy variation, sprinkle 1 cup of shredded Gruyere or cheddar cheese over the potatoes before covering with foil.
• Ensure your potatoes are sliced uniformly for even cooking. A mandoline slicer can be helpful.
• This dish pairs well with roasted meats and is a popular choice for holiday meals. Consider it as part of your meal planning for a stress-free dinner.

Nutrition

• Serving Size: 1/8th of casserole
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 75mg