This Scalloped Potatoes Recipe comes together with ease due to the decadent no-cook sauce. The layers of potatoes and cheese are certain to make it a complementary side dish for many of your favorite entrees.
Scalloped Potatoes Recipe
It’s no wonder scalloped potatoes remain a favorite side dish to serve at gatherings of all kinds. While variations are endless, there’s something decadent about the simple flavors coupled with the easy sauce that keeps them on our menu. The simplicity also allows you to make small adjustments in seasonings and herbs to suit your taste.
What are the Best Potatoes to use for Scalloped Potatoes
Short answer is, both russets and Yukon Golds make the best scalloped potatoes. Each performs slightly differently, and you’ll note that in this recipe, you can use either. Russets have a higher starch content and will make the creamiest sauce but, both will yield a very delicious scalloped potato casserole.
Tip for Making Scalloped Potatoes
- The difference between scalloped potatoes and potato gratin is basically cheese. (See this recipe for Potato Gratin on My Recipes.) Scalloped potatoes can be made with Swiss, Gruyere or any variety of cheddar that you enjoy. I chose to mix a blend of cheese in this recipe.
- The sauce for these potatoes is not cooked so, don’t expect the texture to be the same as a thick white sauce. It’s perfectly decadent, nonetheless
- You can use a variety of herbs in these potatoes. Fresh thyme, chives or even rosemary depending on the flavor direction you want to take.
- The starch in the potatoes actually helps to thicken the sauce and the stand time is necessary to allow the sauce to thicken further before serving. Don’t skip it.
- To peel or not to peel? Traditional scalloped potatoes are peeled. It’s perfectly acceptable to leave the peel on, if you prefer. When using Yukon Golds, the peel is very thin, anyway. Go with your preference.
- When layering the potatoes, they should overlap, don’t leave gaps.
- Did you know the slice option on the side of your box grater is perfect for slicing potatoes? That’s precisely how I made this dish using the box grater for the cheese and for slicing the potatoes, too.
- I highly recommend that you grate your own cheese for this dish for the best flavor.
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Helpful Kitchen Items:
- 3 lbs russet or golden potatoes peeled, sliced 1/8 inch thick
- 2 cups heavy cream
- 1 cup half and half
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/2 tsp Dijon mustard
- 1/8 tsp ground nutmeg
- 1 1/2 cups medium cheddar cheese
- 1 1/2 cups Colby jack cheese
- 3 Tbsp grated Parmesan cheese divided
- 1 Tbsp chopped parsley for garnishing
- Preheat oven to 400°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- In a medium-size mixing bowl whisk together cream, half and half, salt, pepper, garlic, onion powder, Dijon and nutmeg until fully blended.
- Mix cheddar and Colby jack cheese together.
- To assemble: Layer 1/3 sliced potatoes on bottom of dish. Drizzle with 1/3 cream sauce, 1/3 shredded cheese and 1/3 Parmesan. Repeat two more times ending with shredded cheese and Parmesan. (Season each layer of potatoes lightly with salt and pepper to your taste)
- Cover tightly with foil. Bake for 40 minutes. Lower oven temperature to 350°F. Continue to bake uncovered for another 35-40 minutes or until potatoes are fork tender.
- Allow to stand on counter for 10 minutes, then serve garnished with parsley, if desired.