Creamy Scalloped Potatoes: The Ultimate Comfort Food Recipe

Creamy Scalloped Potatoes: Is there anything more comforting than a bubbling dish of thinly sliced potatoes bathed in a rich, decadent cream sauce? I think not! This classic side dish has graced countless holiday tables and family dinners, and for good reason. It’s the ultimate in cozy, satisfying food.

While the exact origins of scalloped potatoes are a bit murky, similar potato and cream-based dishes have been enjoyed throughout Europe for centuries. The term “scalloped” actually refers to the way the potatoes are thinly sliced, not necessarily to the inclusion of seafood, as some might assume. This dish represents simple, honest cooking at its finest, transforming humble ingredients into something truly special.

People adore creamy scalloped potatoes for a multitude of reasons. The creamy texture is undeniably luxurious, while the tender potatoes offer a delightful contrast. The subtle sweetness of the potatoes, combined with the savory richness of the cream and a hint of garlic and nutmeg, creates a flavor profile that is both comforting and sophisticated. Plus, it’s a relatively easy dish to prepare, making it perfect for both weeknight meals and special occasions. So, let’s dive in and create a batch of these irresistible creamy scalloped potatoes!

this Recipe

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 large yellow onion, thinly sliced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon ground nutmeg
• 1 cup grated Gruyere cheese (or Swiss cheese), divided
• 1/2 cup grated Parmesan cheese, divided
• 2 cloves garlic, minced
• 2 tablespoons fresh thyme leaves, chopped (optional)

Preparing the Potatoes and Onions:

Okay, let’s get started! The key to amazing scalloped potatoes is even slicing. I prefer Yukon Golds because they have a naturally creamy texture, but Russets will work too, just be sure to soak them in cold water for about 30 minutes after slicing to remove excess starch. This will prevent them from becoming gummy.

1. First, peel your potatoes. I like to use a vegetable peeler for this, but a paring knife works just as well. Just make sure you get all the eyes and blemishes off.
2. Next, thinly slice the potatoes. A mandoline slicer is your best friend here if you have one! It ensures uniform thickness, which is crucial for even cooking. If you don’t have a mandoline, just use a sharp knife and take your time. Aim for slices about 1/8 inch thick.
3. Place the sliced potatoes in a large bowl of cold water. This prevents them from oxidizing and turning brown.
4. Now, peel and thinly slice the onion. Again, aim for thin, even slices. You don’t want big chunks of onion overpowering the dish.
5. Set the sliced onions aside. We’ll be layering them with the potatoes later.

Making the Cream Sauce:

The cream sauce is where the magic happens! This is what makes the scalloped potatoes so rich and decadent. Don’t skimp on the butter or the cream!

1. In a large saucepan or Dutch oven, melt the butter over medium heat. Make sure the butter doesn’t brown. We just want it melted and bubbly.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be careful not to burn the flour! You want it to be a light golden color.
3. Slowly whisk in the milk, a little at a time, making sure to incorporate it fully before adding more. This prevents lumps from forming. Keep whisking until the mixture is smooth.
4. Add the heavy cream, salt, pepper, and nutmeg. Stir to combine.
5. Bring the sauce to a simmer, stirring occasionally, and cook for 5-7 minutes, or until it has thickened slightly. It should be thick enough to coat the back of a spoon.
6. Remove the saucepan from the heat and stir in the minced garlic, half of the Gruyere cheese (or Swiss cheese), and half of the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
7. Taste the sauce and adjust the seasoning as needed. You might want to add a little more salt, pepper, or nutmeg to your liking.
8. If you’re using fresh thyme, stir it in now. The thyme adds a lovely herbaceous note to the dish.

Assembling and Baking the Scalloped Potatoes:

Now for the fun part! Layering the potatoes and onions with that luscious cream sauce. This is where you get to be a little creative, but the key is to make sure everything is evenly distributed.

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13 inch baking dish with butter. This will prevent the potatoes from sticking to the bottom.
3. Drain the sliced potatoes from the cold water and pat them dry with paper towels. This helps them to brown nicely in the oven.
4. Arrange a layer of potato slices on the bottom of the prepared baking dish, overlapping them slightly.
5. Top with a layer of sliced onions.
6. Pour about one-third of the cream sauce over the potatoes and onions, making sure to coat them evenly.
7. Repeat the layers of potatoes, onions, and cream sauce two more times, ending with a layer of cream sauce.
8. Sprinkle the remaining Gruyere cheese (or Swiss cheese) and Parmesan cheese over the top of the potatoes. This will create a beautiful golden-brown crust.
9. Cover the baking dish with aluminum foil. This will prevent the top from browning too quickly and ensure that the potatoes cook through evenly.
10. Bake for 45 minutes, covered.
11. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center of the potatoes should meet little resistance.
12. Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Tips and Variations:

Scalloped potatoes are a classic comfort food, but there are so many ways to customize them to your liking! Here are a few ideas:

• Add ham or bacon: For a heartier dish, add diced ham or cooked bacon to the layers.
• Use different cheeses: Experiment with different cheeses like cheddar, Monterey Jack, or Fontina.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the cream sauce for a little kick.
• Add vegetables: Layer in other vegetables like sliced mushrooms, bell peppers, or spinach.
• Make it vegetarian: Use vegetable broth instead of milk for a lighter, vegetarian version.
• Slow Cooker Method: You can also make this in a slow cooker! Layer the potatoes, onions, and sauce in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Top with cheese during the last 30 minutes of cooking.

Serving Suggestions:

Scalloped potatoes are a perfect side dish for just about any meal. They pair well with roasted chicken, grilled steak, or baked ham. They’re also delicious on their own as a vegetarian main course. Serve with a simple green salad or some steamed vegetables for a complete meal.

Storage:

Leftover scalloped potatoes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.

Freezing:

While you can freeze scalloped potatoes, the texture may change slightly. The potatoes can become a bit grainy after thawing. To freeze, let the scalloped potatoes cool completely, then wrap them tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion:

This Creamy Scalloped Potatoes recipe is more than just a side dish; it’s a warm hug on a plate, a comforting classic elevated to something truly special. The rich, velvety sauce, the perfectly tender potatoes, and that golden, bubbly top – it’s a symphony of textures and flavors that will have everyone reaching for seconds (and maybe even thirds!). I know I always do!

Why is this a must-try? Because it’s surprisingly easy to make, using ingredients you probably already have in your kitchen. Forget complicated techniques and hours of prep; this recipe streamlines the process without sacrificing any of the deliciousness. It’s the perfect dish for a weeknight dinner, a holiday gathering, or any occasion where you want to impress without stressing. Plus, it’s incredibly versatile!

Looking for serving suggestions? These scalloped potatoes are fantastic alongside roasted chicken, grilled steak, or a hearty ham. They also pair beautifully with a simple green salad for a complete and satisfying meal. For a vegetarian option, try serving them with roasted vegetables like asparagus, broccoli, or Brussels sprouts. The creamy richness of the potatoes complements the earthy flavors of the vegetables perfectly.

But the fun doesn’t stop there! Feel free to get creative and experiment with variations. Want to add a little smoky flavor? Stir in some crumbled bacon or diced ham before baking. Craving a cheesy kick? Add a cup of shredded Gruyere or sharp cheddar to the sauce. For a spicier twist, incorporate a pinch of cayenne pepper or a dash of hot sauce. You could even try using different types of potatoes, like Yukon Gold or red potatoes, for a slightly different texture and flavor. I personally love adding a sprinkle of fresh thyme or rosemary for an extra layer of herbaceousness. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that brings people together, creates memories, and leaves everyone feeling warm and satisfied. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of homemade Creamy Scalloped Potatoes.

I can’t wait to hear about your experience! Did you try any variations? What did you serve them with? Share your photos and stories in the comments below. Let’s create a community of scalloped potato enthusiasts! Your feedback is invaluable, and it helps me continue to improve and share delicious recipes with all of you. Happy cooking, and bon appétit! I hope this becomes a staple in your home, just like it is in mine. I am sure that you will love this recipe.