I make this scalloped potatoes recipe yearly for our vacation dinners, and everybody at all times goes in for seconds… and thirds! My model of this basic facet 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 bit tacky, and loaded with taste regardless of only a few elements. 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!
- Straightforward to organize. Make the sauce, then slice the potatoes and bake. This potato facet dish delivers large taste with out lots of effort.
- Good for vacation dinners. Scalloped potatoes are a favourite facet dish at Christmas and Thanksgiving. In the event that they’re not in your menu already, they need to be!
Components 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 elements to make them shine. I’ve included notes under, and you’ll discover the complete record within the printable recipe card.
- Butter, Flour, and Milk – These three elements 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 can 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 gentle cheddar.
- Nutmeg – I take advantage of floor nutmeg right here, however you’ll be able to completely use recent nutmeg when you have it. When you’re utilizing recent, use about half the quantity.
- Potatoes – Starchy potatoes are greatest for scalloped potatoes. My favourite are Yukon Gold potatoes. When you don’t have Yukon Golds, russets are a great choice. 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 recent thyme sprigs. You can additionally add the thyme leaves proper into the sauce.
Scalloped Potatoes vs. Potato Gratin
The primary distinction between scalloped potatoes and potatoes au gratin is that, historically, scalloped potatoes don’t embrace cheese. In the meantime, au gratin recipes do, typically with a topping of breadcrumbs.
Custom apart, many trendy scalloped potatoes recipes and au gratin recipes are likely to overlap, like this one. Melty Gruyère cheese makes these scalloped potatoes a bit additional decadent, and I’m HERE for it!
Ideas for Home made Scalloped Potatoes
- Reduce 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 fitting potatoes. I discussed it earlier, however Yukon Gold or russet potatoes are your best 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 for those who’d like, you’ll be able to add garlic powder to the sauce for extra taste.
- For a creamier sauce, change the vegetable broth with extra milk or half-and-half.
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Put together for baking. Preheat the oven to 400°F. Evenly 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 cook dinner and stir for 1-2 minutes to remove 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 cook 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. Reduce 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 perimeters of the potatoes are going through 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 recent thyme and serve.
- Reduce 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 sorts of cheese.
- Use Russet or Yukon Gold potatoes for the recipe. Though they’ve completely different moisture ranges, each work nice as baked potatoes.
- For additional taste, you’ll be able to 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 through 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 information is an estimate and supplied as courtesy. Values could fluctuate in keeping with the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
How one can Make This Scalloped Potatoes Recipe
Scalloped potatoes look decadent, however they’re truly very simple to make in only a few brief 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 could have 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. Go away the sauce apart when 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 perimeters going through 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, coated with foil, at 400ºF for 1 ½ hours. The potatoes are performed once they’re fork-tender. Garnish with recent thyme earlier than serving, and luxuriate in.
Storing and Reheating Leftovers
- Refrigerate. Cool the leftover scalloped potatoes utterly, after which retailer them coated within the fridge for 3-4 days. I don’t suggest freezing potatoes, and particularly recipes with dairy, as the feel turns into grainy and mushy when thawed.
- Reheat. Heat up leftovers within the oven beneath foil once more, or you’ll be able to reheat servings within the microwave.
