I make this scalloped potatoes recipe yearly for our vacation dinners, and everybody all the time goes in for seconds… and thirds! My model of this traditional aspect dish has thinly sliced Yukon Gold potatoes layered and baked in a wealthy cream sauce with nutty Gruyère cheese.
Creamy scalloped potatoes pair simply as completely with a vacation prime rib roast as they do with crock pot honey lemon rooster for a comforting weeknight dinner.
Whereas I make my tacky potatoes and loaded potato casserole for on a regular basis dinners, there’s one thing comforting about this scalloped potatoes recipe on the holidays. These thinly sliced potatoes are ultra-creamy, a little bit tacky, and loaded with taste regardless of only a few substances. You’ve by no means had scalloped potatoes like these!
Why You’ll Love These Scalloped Potatoes as A lot as I Do
- Wealthy, creamy sauce. It begins with a buttery base and ends with melting Gruyère cheese. Sufficient mentioned!
- Simple to arrange. Make the sauce, then slice the potatoes and bake. This potato aspect dish delivers large taste with out loads of effort.
- Good for vacation dinners. Scalloped potatoes are a favourite aspect dish at Christmas and Thanksgiving. In the event that they’re not in your menu already, they need to be!
Elements You’ll Want
Blame it on the moussaka I grew up consuming, however a potato casserole holds a particular place in my coronary heart. I additionally love that potatoes are the star right here. All you want are easy substances to make them shine. I’ve included notes beneath, and you’ll discover the complete record within the printable recipe card.
- Butter, Flour, and Milk – These three substances mix to make a béchamel sauce. That is the creamy base for our cheese sauce, the identical as you’ll discover in mac and cheese recipes.
- Vegetable Broth – You would additionally use rooster inventory.
- Gruyère Cheese – Gruyère is a tough Swiss cheese with a mildly candy, nutty taste. You may acknowledge it from French onion soup recipes. If Gruyère isn’t obtainable, good substitutes are Emmental, Swiss cheese, or a good-quality delicate cheddar.
- Nutmeg – I exploit floor nutmeg right here, however you may completely use contemporary nutmeg in case you have it. Should you’re utilizing contemporary, use about half the quantity.
- Potatoes – Starchy potatoes are greatest for scalloped potatoes. My favourite are Yukon Gold potatoes. Should you don’t have Yukon Golds, russets are a very good possibility. The starches assist to naturally thicken the sauce.
- Onion – I slice up a yellow or white onion to tuck in between the potato slices for extra taste.
- Thyme – Non-compulsory, however I like to garnish my scalloped potatoes with contemporary thyme sprigs. You would additionally add the thyme leaves proper into the sauce.
Scalloped Potatoes vs. Potato Gratin
The principle distinction between scalloped potatoes and potatoes au gratin is that, historically, scalloped potatoes don’t embody cheese. In the meantime, au gratin recipes do, generally with a topping of breadcrumbs.
Custom apart, many fashionable scalloped potatoes recipes and au gratin recipes are likely to overlap, like this one. Melty Gruyère cheese makes these scalloped potatoes a little bit additional decadent, and I’m HERE for it!
Suggestions for Selfmade Scalloped Potatoes
- Lower the potatoes by hand. Whereas I normally swear by my mandolin slicer in recipes like my candy potato roast or cucumber salad, that is the ONE event the place I like to recommend slicing the potatoes by hand. The mandolin slices them too skinny.
- Use the correct potatoes. I discussed it earlier, however Yukon Gold or russet potatoes are the only option. Regardless that they aren’t fairly the identical, each work properly on this scalloped potatoes recipe.
- Kick up the flavour. I prefer to hold the seasoning easy with salt and pepper, however in the event you’d like, you may add garlic powder to the sauce for extra taste.
- For a creamier sauce, substitute the vegetable broth with extra milk or half-and-half.
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Put together for baking. Preheat the oven to 400°F. Calmly grease an 8-inch baking dish with cooking oil or butter, then set it apart.
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Make the sauce. Soften the butter in a saucepan set over medium-high warmth. Stir within the flour and prepare dinner and stir for 1-2 minutes to get rid of the uncooked flour style. Regularly whisk within the milk, stirring till no lumps stay. Add the vegetable broth and simmer the sauce for 3 minutes, or till it begins to coat the again of your spoon.
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Add cheese. Stir within the Gruyere cheese and prepare dinner till the cheese is melted and the sauce is clean. Season the sauce with salt and pepper, to style, add the nutmeg, and take away from the warmth. Put aside.
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Slice the veggies. Wash and peel the potatoes. Lower the potatoes and onion into 1/8-inch-thick slices.
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Assemble. Stack the potatoes in your hand, then place them within the baking dish horizontally so the sides of the potatoes are dealing with up. Tuck the onion slices between the potatoes.
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Add the sauce. Pour the ready cheese sauce over the potatoes.
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Bake. Cowl the baking dish with aluminum foil and bake for 1½ hours or till the potatoes are tender.
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End and serve. Take away the scalloped potatoes from the oven and allow them to stand for a couple of minutes. Garnish with contemporary thyme and serve.
- Lower the potatoes by hand. The mandolin slicer slices them too skinny.
- As an alternative of Gruyere cheese, you should use cheddar or a mixture of these two kinds of cheese.
- Use Russet or Yukon Gold potatoes for the recipe. Though they’ve totally different moisture ranges, each work nice as baked potatoes.
- For additional taste, you may add some garlic powder to your sauce.
- You’ll be able to substitute the vegetable broth with milk if you wish to use the milk all over the sauce.
Serving: 0.75cup | Energy: 256kcal | Carbohydrates: 26g | Protein: 11g | Fats: 13g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 39mg | Sodium: 187mg | Potassium: 604mg | Fiber: 3g | Sugar: 4g | Vitamin A: 394IU | Vitamin C: 24mg | Calcium: 293mg | Iron: 1mg
Dietary data is an estimate and supplied as courtesy. Values might fluctuate in line with the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
How you can Make This Scalloped Potatoes Recipe
Scalloped potatoes look decadent, however they’re truly very straightforward to make in just some quick steps. Let’s get began.
- Make the béchamel sauce. Begin by melting butter in a saucepan. Add the flour, and whisk whereas it browns for a minute. Subsequent, progressively whisk within the milk till you’ve got a clean sauce.
- Simmer. Add the vegetable broth, and simmer the sauce for about 3 minutes. You need it to thicken sufficient that it coats the again of your spoon.
- Add cheese. Now, stir within the shredded cheese and proceed to simmer the sauce whereas it melts. Give your cheese sauce a fast season with salt and pepper, and add the nutmeg.
- Slice the potatoes. Depart the sauce apart whilst you wash, peel, after which slice the potatoes to about ⅛” thickness.
- Assemble. Whereas the oven preheats to 400ºF, grease an 8” baking dish. Stack the potato slices in your hand first, after which lay the stack into the baking dish with the sides dealing with up, ratatouille-style. Tuck your sliced onions in between the potatoes. Lastly, pour the cheese sauce evenly over the potatoes.
- Bake. Bake these scalloped potatoes, lined with foil, at 400ºF for 1 ½ hours. The potatoes are executed after they’re fork-tender. Garnish with contemporary thyme earlier than serving, and luxuriate in.
Storing and Reheating Leftovers
- Refrigerate. Cool the leftover scalloped potatoes utterly, after which retailer them lined within the fridge for 3-4 days. I don’t advocate freezing potatoes, and particularly recipes with dairy, as the feel turns into grainy and mushy when thawed.
- Reheat. Heat up leftovers within the oven below foil once more, or you may reheat servings within the microwave.
