Creamy Scalloped Potatoes

Creamy scalloped potatoes are an easy, elegant side dish that is perfect for holiday meals, potlucks, Sunday dinners, or even backyard barbecues.

My family loves this dish on any given Sunday dinner with a Perfect Filet Mignon, a Cheesy Spinach Souffle, and a Classic Wedge Salad for a homey, comforting meal with my favorite people.

WHAT ARE SCALLOPED POTATOES?

Scalloped potatoes are said to have originated in England. The name comes from the thin slices of potatoes.

The potato slices are layered in a baking dish and covered with a savory cream sauce before baking. The dish is rich and buttery with tender potatoes and a bit of cheese on the top. I’ve yet to meet anyone who didn’t love scalloped potatoes.

WHAT INGREDIENTS DO I NEED?

• Potatoes – I like using Yukon Gold potatoes for this dish. Yukon Golds are a cross between a russet potato and a waxy potato. They are perfect for this dish. They keep their shape and don’t fall apart and get mushy. The peel is so thin that you don’t have to peel the potatoes before slicing them. If you can’t find Yukon Golds, russet potatoes are a good substitute, but be sure to peel them first.
• Butter
• Onion and garlic – you want to grate or mince them very finely. They should be fine enough to ‘melt’ into the sauce.
• Flour, salt, and white pepper – the flour is used to make a ‘roux’ to thicken the sauce, salt is for flavor, and the white pepper adds flavor without little black specs in your potatoes. If little black specs aren’t a problem, then freshly ground black pepper is just fine.
• Heavy cream – using heavy cream will give your potatoes a rich, thick, and very flavorful sauce. You could use half and half or whole milk as well, but you may need to add a bit more flour to thicken the sauce.
• Fresh herbs – I like to use chives and just a tiny bit of dill, but use what your family enjoys. Thyme is especially nice in this recipe. Parsley is great, especially if you want to keep the simple flavor of the potatoes and sauce.
• Parmesan cheese – use the best cheese you can find or afford. I love an aged Parmesan Reggiano for this recipe. It adds a nutty, tangy flavor that is just delicious.

HOW DO I MAKE CREAMY SCALLOPED POTATOES?

1. Thinly slice your potatoes and lay them in a baking dish.
2. Saute onion and garlic in butter, then make a roux with flour, salt, and pepper.
3. Whisk in the herbs and cream until smooth.
4. Stir in the cheese until melted and pour over the potato slices.
5. Sprinkle with a bit more cheese and bake.

That’s all it takes for a homemade, rich, and delicious side dish that makes any meal special.

TIPS FOR MAKING THIS RECIPE

• Slice the potatoes evenly so they cook evenly. Using a food processor or a mandolin makes it easier to get pretty, evenly sliced potatoes.
• Be sure to finely mince or grate the onion and garlic. You want just the flavor of the aromatics and not see them in the sauce.
• Fresh herbs will provide the best flavor. If you are using dried, cut the suggested amount of the herb to ⅓ of what the recipe calls for. In this case, instead of using 1 tablespoon of fresh herbs, you will use 1 teaspoon of dried herbs.
• Cover the dish with foil before baking. The foil helps to steam the potatoes and make them tender.

More potato side dish recipes:

• Irish Boxty
• Elegant Duchess Potatoes
• Pommes Anna
• Loaded Smashed Potatoes
• Irish Colcannon
• Crispy Oven Baked Potato Wedges
• Roasted Garlic Horseradish Mashed Potato

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