The Comfort of Creamy Scalloped Potatoes
There is something deeply grounding about a baking dish bubbling with golden edges and layers of tender potatoes. It is the ultimate side dish, turning a simple root vegetable into a sophisticated, velvet-textured centerpiece that feels like a celebration.
These potatoes are the definition of homestyle elegance. They evoke memories of holiday dinners and Sunday roasts, where the simplest ingredients are transformed through slow baking and a touch of patience.
This recipe matters because it relies on technique rather than expensive additives. It is a reliable, time-tested method for achieving that perfect balance of a soft, creamy interior and a beautifully browned, savory crust.
Ingredients
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3 pounds Russet or Yukon Gold potatoes (Peeled and sliced into 1/8-inch rounds)
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3 tablespoons Unsalted butter (Plus extra for greasing the dish)
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3 tablespoons All-purpose flour (To create the thickening roux)
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2 ½ cups Whole milk (Room temperature is best for a smooth sauce)
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2 cloves Fresh garlic (Minced)
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1 teaspoon Salt (Adjust to taste)
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½ teaspoon Black pepper (Freshly ground)
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¼ teaspoon Nutmeg (The secret ingredient for traditional flavor)
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½ cup Freshly grated Parmesan cheese (Optional, for a golden crust)
Instructions
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Preheat your oven to 350°F and generously grease a 9×13 inch baking dish with butter.
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Melt the three tablespoons of butter in a medium saucepan over medium heat.
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Whisk in the flour and cook for about one minute to remove the raw flour taste.
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Gradually pour in the milk while whisking constantly to ensure no lumps form in the sauce.
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Stir in the minced garlic, salt, pepper, and nutmeg, then simmer until the sauce thickens slightly.
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Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish.
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Pour half of the cream sauce over the first layer of potatoes.
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Add the remaining potatoes in a second layer and top with the rest of the sauce.
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Cover the dish tightly with aluminum foil and bake for 45 minutes.
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Remove the foil, sprinkle with Parmesan if using, and bake for another 20 to 30 minutes until the potatoes are tender and the top is golden.
Why This Recipe Works
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Slicing the potatoes thinly and uniformly ensures that every piece cooks at the exact same rate.
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The béchamel-based sauce provides a stable, creamy environment that won’t “break” or become oily during the long bake.
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A hint of nutmeg enhances the natural sweetness of the potatoes and adds a professional depth to the cream.
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Covering the dish for the first half of the process steams the potatoes to perfection before the browning begins.
Tips for Best Results
Use a mandoline slicer if you have one. Consistent thickness is the key to avoiding some potatoes being mushy while others are still firm.
Let the dish rest for at least 10 to 15 minutes after taking it out of the oven. This allows the sauce to set and thicken, making it much easier to serve clean portions.
Do not rinse the potatoes after slicing them. The natural starch on the surface of the slices helps to thicken the sauce and bind the layers together.
Variations & Substitutions
For a richer, more indulgent version, replace one cup of the whole milk with heavy cream or half-and-half.
To make this a “cheesy” scalloped potato dish (often called Potatoes Au Gratin), stir a cup of shredded Gruyère or sharp cheddar into the sauce before pouring it over the layers.
Add a layer of thinly sliced yellow onions or leeks between the potato layers for a sweet, aromatic flavor that cuts through the richness of the cream.
Frequently Asked Questions
Which potato is best for scalloped potatoes?
Yukon Golds are excellent because they hold their shape well and have a buttery flavor. Russets are also great if you prefer a softer, fluffier texture that absorbs more sauce.
Can I make this dish ahead of time?
Yes, you can bake it fully, refrigerate it, and reheat it the next day. However, for the best texture, it is best to assemble it and bake it fresh.
Why is my sauce watery?
This usually happens if the potatoes haven’t finished cooking or if the dish didn’t rest. The sauce needs time out of the oven to thicken properly.
Can I use a milk alternative?
You can use unsweetened oat milk or soy milk, though the sauce may be slightly less rich. Avoid coconut milk as the flavor will be too prominent.
There is a quiet joy in sharing a dish that has been prepared with care and slow-baked to perfection. These scalloped potatoes are more than just a side; they are a warm invitation to linger at the table a little longer. We hope they bring a sense of cozy comfort to your next family meal.
