Scalloped Potatoes – Thinly sliced potatoes layered in a creamy sauce with cheddar cheese baked to a golden perfection. I absolutely love this classic potato side dish recipe! To me, it is the ultimate comfort food admitting that I have a true love for potatoes (baked, fried, mashed, you name it!).
Scalloped potatoes are the perfect side dish for your upcoming holiday gatherings! This recipe will serve about 6-8 people.
What goes into scalloped potatoes?
- potatoes (golden, russet, or red)
- onion (yellow, sweet or white)
- garlic cloves
- dry rubbed sage
- salt
- black pepper
- fresh parsley or dried if that’s all you have on hand.
- whole milk
- butter
- all-purpose flour
- cheddar cheese
What tools do I need to bake this potato casserole?
How do I make creamy scalloped potatoes?
Step 1: Preheat oven to 350 degrees. Bring a large pot of water to a boil and add sliced potatoes. Parboil for about 5 minutes. Drain well.
Step 2: Heat a skillet over medium heat. Add butter and chopped onions. Let cook until onions are tender, then add minced garlic. Cook for an additional minute. Stir in flour, salt, pepper and dry rubbed sage. Slowly add the milk while stirring frequently. Remove from heat.
Step 3: Layer half of the potatoes in a lightly greased 9″x13″ baking dish followed by about half of the sauce and shredded cheese. Layer remaining potatoes and top with remaining sauce and shredded cheese.
Step 4: Cover dish with foil and bake for 25 minutes. Remove foil and cook for an additional 15 minutes until top is golden and bubbly. Remove scalloped potatoes from the oven and let cool. Enjoy!
How do I parboil potatoes?
Parboiling essentially means partially boil. This will begin the cooking process of the potatoes leaving them somewhat tender but still slightly raw. Beware of overcooking the potatoes as you can end up with mashed potatoes! This is the perfect way to achieve a deliciously soft and tender scalloped potato casserole. To parboil potatoes: Toss sliced potatoes in pot of boiling water and let cook for about 5-6 minutes. Gently drain potatoes in a colander and let cool off.
Some more of my favorite potato recipes you need to try!
- BBQ Loaded Hasselback Potatoes
- Classic American Potato Salad
- Baked Season Fries
- Mashed Potatoes with Green Onions and Rosemary
- Perfectly Crispy French Fries
- Simple Potatoes Au Gratin
Can I make scalloped potatoes ahead of time?
Yes. Cook scalloped potatoes as directed in recipe and then let cool completely. Seal tightly in plastic wrap or foil and place in the fridge for up to 48 hours. When you are ready to eat, preheat oven to 300 degrees and place dish in the oven covered tightly in foil. Cook for about 25 – 30 minutes until bubbly and hot.
Scalloped Potatoes
Ingredients
- 3 lbs potatoes peeled, sliced as thin as possible
- 2 cups cheddar cheese shredded
- 1 onion chopped
- 2 garlic cloves minced
- 1 tsp dry rubbed sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley or 1 tsp dried
- 1 1/2 cups whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- Preheat oven to 350 degrees. Bring a large pot of water to a boil and add sliced potatoes. Parboil for about 5 minutes. Drain well.
- Heat a skillet over medium heat. Add butter and chopped onions. Let cook until onions are tender, then add minced garlic. Cook for an additional minute. Stir in flour, salt, pepper and dry rubbed sage. Slowly add the milk while stirring frequently. Remove from heat.
- Layer half of the potatoes in a lightly greased 9″x13″ baking dish followed by about half of the sauce and shredded cheese. Layer remaining potatoes and top with remaining sauce and shredded cheese.
- Cover dish with foil and bake for 25 minutes. Remove foil and cook for an additional 25 minutes until top is golden and bubbly. Remove scalloped potatoes from the oven and let cool. Enjoy!
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