Scalloped potatoes are a classic comfort food dish made with thinly sliced potatoes layered in a creamy, often cheesy sauce, then baked until tender and golden on top. The name “scalloped” refers to the preparation method—thin, uniform slices arranged in overlapping layers. The dish features a rich white, or (béchamel) sauce, flavored with butter, milk or cream, and seasonings like garlic, onions, and herbs.
When baked, the potatoes soak up the creamy sauce, becoming soft and flavorful, while the top develops a lightly browned, bubbly crust. Scalloped potatoes make a perfect side dish for roasts, ham, or holiday meals, but they’re hearty enough to stand on their own for a cozy dinner.
In this recipe, we use medium-starch potatoes, like Yukon Gold. However, starchy potatoes like russets may also be used with creamy, comforting results. If you wish to customize the recipe to your own tastes, feel free to sub out the cheddar for Gruyère, Fontina, or a blend of different cheeses.
Scalloped Potatoes
Description
Scalloped potatoes are a classic comfort food dish made with thinly sliced potatoes layered in a creamy, often cheesy sauce, then baked until tender and golden on top. The name "scalloped" refers to the preparation method—thin, uniform slices arranged in overlapping layers. The dish features a rich white, or (béchamel) sauce, flavored with butter, milk or cream, and seasonings like garlic, onions, and herbs.
Ingredients
Instructions
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Preheat oven to 400°F 🔥
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In a medium skillet, cook the onion and 3 tablespoons of the butter over medium-low heat, stirring, until translucent and softened.
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In a separate skillet, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a steady stream, whisking, and bring the sauce to a boil. Add the dry mustard and continue to simmer the sauce, whisking, for 1 minute. Add salt and pepper to taste.Â
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Spread about one-third of the sauce in the bottom of a well-buttered deep 9"x11" glass baking dish or a 3-quart gratin dish, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one-third of the onions. Sprinkle the onions with one-third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
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Bake the potato mixture, covered with foil, in the middle of a preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender. Garnish with chopped fresh parsley and serve.
Equipment
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Nutrition Facts
- Amount Per Serving
- Calories 216kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5.5g28%
- Cholesterol 29mg10%
- Sodium 812mg34%
- Potassium 926mg27%
- Total Carbohydrate 26g9%
- Dietary Fiber 4.7g19%
- Protein 7g15%
- Calcium 140 mg
- Iron 1.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
