Easy Cheesy Scalloped Potatoes, or the best side dish for any roast. Slices of potatoes smothered in a garlicky creamy white sauce, then baked in the oven until tender, hot and bubbly; pure heaven! This is a classic homemade recipe that sums up what comfort food is all about.
Whether you prepare a posh supper or just want to have something different for your dinner party, these scalloped potatoes are to die for. Potatoes and cheese together can only mean sheer goodness, l love the creamy texture and subtle garlic kick.
This side is a great alternative to the good old roast potatoes for your Thanksgiving or Christmas dinner, and they are so easy to make, you will never buy the ready-made version again.
They might be rich, and heavy, but hey, we can indulge over the festive season, right? Or any time we have a succulent roast that calls for the perfect side dish. And perfect this is!
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What are scalloped potatoes
Scalloped potatoes are a potato casserole where the potatoes are slices, arranged in layers with cheesy sauce, and baked until hot and bubbly. There are lots of different ways of making scalloped potatoes, some people add just milk, or just double cream to the sauce. And of course, lots of cheese.
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Ingredients needed
- potatoes - any kind
- full-fat milk - works better for this dish
- double cream / heavy cream - for a richer flavour
- plain flour - to make the sauce
- butter - I prefer salted butter for savoury dishes
- Cheddar cheese - it's nice and sharp, just perfect for the sauce
- grated parmesan - for a strong kick
- dijon mustard - adds a good sharpness to the sauce
- pinch of nutmeg
- salt and pepper - to taste
- garlic - fresh is the best
How to make cheesy sauce for potatoes au gratin
I chose to make the cheese sauce extra rich, and extra creamy, and that gave the scalloped potatoes a fantastic taste. But do you know what was the one ingredient that made all the difference? GARLIC. It balanced the richness of the cream well, giving the dish a lovely kick.
- In a pan, melt the butter, add the flour and mix to form a smooth paste.
- Gradually pour the milk over, whisking constantly to avoid lumps. Once the sauce starts to thicken, add the cream, dijon mustard, minced garlic, cheeses, and season well with salt and pepper
That's it! It's way to simple and easy to make not to make it at home yourself. Trust me, the store-bought white sauce will never taste this good, and the ingredients will be nowhere near as natural and rich.
How to assemble the casserole
Peel, wash and slice the potatoes, then grease an oven-proof dish with butter. Arrange a layer of potatoes, then spread over a quarter of the cheesy white sauce, then another layer of potatoes, and so on until you use up all the potatoes.
Make sure the last layer is the cheesy sauce, so that the potatoes can form a nice crust while baking. The potatoes will be baked for an hour covered with a foil, and for an extra 15 minutes without a foil, so that they can get a nice crust. It is simply a delicious dish that you can prepare over and over again, without ever getting bored of, that's for sure.
It's also a great alternative to the good old Crispy Roast Potatoes for every occasion, and especially at Thanksgiving or Christmas time too. A real treat!
Other gratin recipes
If you’ve tried my EASY CHEESY SCALLOPED POTATOES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Easy Cheesy Scalloped Potatoes
Ingredients
- 6 medium potatoes
- 1 cup full-fat milk
- 1 cup double cream / heavy cream
- 1 tablespoon plain flour
- 1 ounce butter
- 1 cup Cheddar cheese
- 2 tablespoon grated parmesan
- 1 tablespoon dijon mustard
- a pinch of nutmeg
- salt and pepper to taste
- 2 cloves of garlic
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Instructions
- Preheat the oven to 200 degress C. (390 Fahrenheit).
- Peel the potatoes and give them a good wash.
- In a saucepan, melt the butter over a medium heat, throw in the flour and mix quickly.
- Add the milk and whisk well to avoid any lumps forming.
- Stir until the sauce thickens slightly, then add the cheddar and parmesan cheese together with the double cream.
- Peel and mince the garlic cloves, then add them to the sauce too.
- Mix in the dijon mustard and season with nutmeg, salt and pepper.
- Slice the potatoes thinly , then arrange one layer in a non-stick baking dish that has been greased with butter, so that each slice is overlapping.
- Spread a quarter of the sauce over, then arrange another layer of potatoes.
- Repeat with some more sauce, then another layer of potatoes and sauce again.
- Cover the dish with foil, pop the dish in the oven and bake for an hour.
- Remove the foil and bring the temperature to 220 degrees C ( 410 Fahrenheit) for the last 15 minutes, so the top can become golden.
- Serve hot!
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Nutrition
Jerry says
What thickness do you cut a patotoes
Daniela Apostol says
As thin as you can, if you have a mandoline slicer, even better.
Aimee says
Thank you for such an incredible dish! We have had it a number of times and it is really good with eggs and toast and bacon. Most times we have it along side of roasted chicken. So simple and elegant. Thank you again, Aimee
Daniela Apostol says
I am glad you enjoy this dish!
Cc says
So no need to cook the potatoes first just bake in oven ?
Daniela Anderson says
Thank you for your message. No need to cook them first, they will be cooked in the oven.
akshay naik says
Awesome i loved this receipie . Kindly share me more
Daniela Anderson says
I am very happy that you like it 🙂
Ashley says
I stumbled apon this recipe and it sounds delicious but I was wondering how you go about making this ahead of time? How far in advance can I make it?
Daniela Apostol says
You can prepare everything and cover the dish with a kitchen foil, it should be ok in the fridge for at least 24 hours.
milliethom says
I agree, it does look delicious, and I can imagine it would go very well with many different meats - and vegetables, of course. 🙂
Daniela Apostol says
Thank you! ?
Stacey is Sassy says
This looks delicious 🙂
Daniela Apostol says
Thank you very much, I had most of it myself 🙂