What Are Scalloped Potatoes?
Scalloped potatoes (also called “potatoes au gratin” in some contexts, though there is a technical difference when cheese is involved) are thinly sliced potatoes baked in a creamy sauce, often flavored with onion, garlic, herbs, and sometimes cheese, until tender, bubbling, and golden on top.
The classic form does not necessarily include cheese (in stricter definitions), but many modern versions blend in cheese or a cheesy topping. The purely classic version uses a béchamel / white sauce (milk + flour + butter) and layers of potatoes. The difference between “scalloped” and “au gratin” is often said to be that au gratin includes cheese, while scalloped does not.
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In this recipe, I’ll show you a classic creamy version with optional cheese add-ins so you can choose your path.
Key Principles & What Makes a Great Scalloped Potatoes
Before diving into the mechanics, here are the principles you’ll want to understand:
Uniform thin slices — so every slice cooks evenly and layers meld. A mandoline or sharp knife is key.
Creamy, smooth sauce base — usually a roux (butter + flour) turned into a milk/cream sauce, sometimes with stock.
Layering + seasoning — layering potatoes + sauce (and optionally onions, garlic, cheese) so each bite has flavor.
Covered then uncovered baking — start covered to retain moisture, then uncover to brown the top.
Resting before slicing — letting it rest helps the sauce set and the dish slice cleanly.
Room for personalization — herbs, cheeses, additions, spices.
Ingredients (Classic / Base Version, ~8 Servings)
Here’s a full ingredient list. You can scale up/down, add cheese, herbs, etc.
Potatoes & Vegetables
1.5–2 kg potatoes (Yukon Gold, Russet, or a starch/medium type)
1 medium onion, thinly sliced (optional but recommended)
2 cloves garlic, minced (or 1 if you prefer subtle garlic)
Sauce / Cream Base
4 tbsp unsalted butter
3 tbsp all-purpose flour
2½ to 3 cups milk (whole milk preferred)
(Optional) ½ cup heavy cream, or substitute part milk with cream for richness
1 tsp salt (adjust)
½ tsp freshly ground black pepper
(Optional) Pinch of ground nutmeg
(Optional) Herbs (fresh thyme leaves, or dried thyme / parsley)
Cheese (Optional / Variation)
1 to 1½ cups shredded cheese (Cheddar, Gruyère, Parmesan)
Additional Parmesan / cheese for topping
Finishing / Topping & Garnishes
Butter (1 tbsp or a few small knobs) to dot on top
Breadcrumbs (optional) for a crunchy top
Fresh parsley or chives for garnish
Equipment & Prep Tools
Oven + baking rack
Casserole dish or gratin dish (e.g. 9×13 in, or a deep 2–3 L dish)
Mandoline slicer or very sharp knife for slicing potatoes thin (≈ 1/8 inch / ~3 mm)
Saucepan for making the sauce
Whisk, spatula, measuring cups & spoons
Mixing bowls
Foil for covering
Cooling rack
Step‑by‑Step Instructions
Below is a detailed walkthrough, including narrative guidance and rationale.
Step 1: Preheat & prep dish
Preheat your oven to 175–180 °C (≈ 350–360 °F).
Grease your baking/casserole dish with butter or non-stick spray.
If you like, you can rub a cut garlic clove on the bottom or sides of the dish for subtle garlic flavor (a trick used in some gratin recipes).
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Step 2: Slice potatoes & onions
Peel potatoes (optional; some prefer skin on for texture).
Using a mandoline or sharp knife, slice the potatoes uniformly about ⅛ inch (~3 mm) thick. Uniformity helps even baking.
Place slices in cold water to prevent browning while you prep other ingredients.
Slice the onion thinly, mince garlic.
Step 3: Make the roux + creamy sauce
In a saucepan over medium heat, melt butter.
Add the minced garlic (and onion if blending into sauce) and sauté gently until fragrant (30–60 seconds).
Whisk in the flour, stirring constantly, to form a roux. Cook for ~1 minute to remove raw-flour flavor (don’t brown it).
Gradually whisk in milk (and cream if using) in small increments, stirring constantly to avoid lumps.
Once all liquid is added, bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon.
Stir in salt, black pepper, optional nutmeg, and any herbs. Taste & adjust seasoning.
Note: The sauce should be creamy but pourable. If too thick, you can thin with a little more milk; if too thin, simmer a little longer.
Step 4: Layer the potatoes + sauce
Drain and dry potato slices (pat with towel).
Arrange a layer of potato slices in the greased dish (slightly overlapping). Add some onion slices if using.
Pour a portion of the sauce over this first layer — just enough to moisten it.
If using cheese, sprinkle a bit now (cheese in between layers helps bind).
Repeat layering: potatoes → sauce (→ cheese) until you finish ingredients, ending with sauce (and extra cheese / dotting of butter) on top.
Step 5: Cover and bake
Cover the dish with aluminum foil (avoid touching the top surface).
Bake in preheated oven for ~30–40 minutes (covered) to let potatoes begin to cook gently.
Then remove foil and bake uncovered for another ~30–40 minutes (or until the top is golden, bubbly, and potatoes are tender).
Use a knife to test: insert through layer to check that you can reach bottom without resistance.
If top browns too fast, tent foil loosely.
Step 6: Rest & finish
Once baked, remove from oven and let rest ~10–15 minutes before serving. This helps the sauce set and makes slicing neater.
Optionally, sprinkle fresh parsley or chives before serving.
Narrative / Cook‑Along Version
Imagine you’re preparing for a cozy dinner and want a side that feels luxurious and homey. You preheat your oven, grease your dish, and begin slicing potatoes while humming. You submerge them in cold water trays to keep them from discoloring while you make the sauce.
In your saucepan, you melt butter, add garlic and onions, whisk in flour, gradually whisk in milk, and coax the sauce into silky thickness. You stir in salt, pepper, nutmeg, maybe thyme. The aroma is warm and comforting.
You layer potatoes and sauce (and cheese, if using) in your dish, pouring carefully so sauce seeps between slices. You cover with foil and slide into the oven.
Halfway through, you peek, remove foil, see the top golden, and bake on to crisp the top. The kitchen smells of creamy richness and baked potato. You pull it out, let it rest. A golden crust crackles; the interior is tender and creamy. You slice, serve beside roast or grilled meat, and every forkful is creamy, silky, comforting.
Timing & Workflow Summary
Task Time Estimate
Preheat & grease dish / prep tools 5 min
Slice potatoes & onions 10–15 min
Make sauce 8–10 min
Layering 5 min
Covered bake 30–40 min
Uncovered bake 30–40 min
Resting 10–15 min
Total ~1¾ to 2 hours
Variations & Customizations
Here are many options to adapt this base recipe to your taste or ingredient availability:
With Cheese (Au Gratin Style)
Add shredded cheese (cheddar, Gruyère, Swiss) between layers or on top to melt and brown.
Use a mix of cheeses for complexity (e.g. cheddar + Parmesan).
For a less heavy version, only cheese the top layer.
Herb & Flavor Boosts
Incorporate fresh thyme, rosemary, parsley, or sage into sauce or layers.
Add crushed garlic or garlic powder for more garlic flavor.
Use shallots or leeks instead of onion for subtlety.
Add a tiny splash of white wine to the sauce for lift.
Alternative Liquids & Light Versions
Use milk + light cream or half milk, half stock to lighten.
Use low-fat milk, but expect thinner sauce and possibly longer bake time.
Use evaporated milk (like in some older classic recipes) to intensify creaminess.
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Use unsweetened plant-based milks (soy, oat) for dairy-free version, but texture will differ.
Vegetable Additions
Layer thin slices of sweet potato or yam among potatoes.
Add spinach, kale, or cooked mushrooms mixed into layers.
Add bacon bits, ham, or cooked sausage in layers for a meatier dish.
Add roasted garlic cloves, or sun-dried tomato slices, or caramelized onion for flavor depth.
Presentation & Serving Tweaks
Use a shallow gratin dish for crisper top edges.
For a crisp top, finish under broiler for 1–2 minutes.
Garnish with fresh herbs, paprika, or grated hard cheese for color.
Serve as part of a “potluck tray,” or slice and reheat in oven slices.
Make-Ahead & Storage
You can assemble ahead (through layering) and refrigerate overnight, then bake next day (you may need extra time).
Leftovers store well in airtight container in fridge for ~3–4 days. Reheat in oven (covered) to retain creaminess.
You can freeze portions (before baking or after bake) — thaw slowly and reheat in oven at low temp.
Troubleshooting Common Issues
Problem Likely Cause Fix / Prevention
Potatoes still firm / crunchy after full bake Slices too thick or uneven, oven temp too low, covered too long Slice thinner (≈⅛ in), increase bake time, ensure oven is accurate
Sauce too runny / soupy Insufficient thickening in sauce, too much liquid, too many potatoes Make sauce a bit thicker to start, reduce sauce slightly, longer uncovered bake to evaporate moisture
Sauce curdles / separates Milk overheated or boiled too hard, or sudden high heat Keep sauce at moderate heat, whisk constantly, avoid hard boiling
Top burns before potatoes cooked Baking uncovered too early or oven too hot Cover longer, tent foil, move rack lower
Slicing messy / falling apart Too hot (not rested), too much liquid Let rest 10–15 min so sauce sets; use firm slices
Uneven browning Uneven layer thickness, dish too deep Use uniform layers, even slice thickness, shallow dish
Printable “Master” Scalloped Potatoes Recipe (Clean Version)
Scalloped Potatoes
Servings: ~8
Total Time: ~1¾ to 2 hrs
Ingredients
1.5–2 kg potatoes (Yukon Gold, Russet, etc.)
1 medium onion, thinly sliced (optional)
2 cloves garlic, minced
4 tbsp unsalted butter
3 tbsp all-purpose flour
2½ to 3 cups milk (whole)
(Optional) ½ cup cream
1 tsp salt
½ tsp black pepper
(Optional) Pinch nutmeg
(Optional) 1 to 1½ cups shredded cheese
Extra butter / cheese for topping
Fresh herbs for garnish
Instructions
Preheat oven to 175–180 °C (≈ 350–360 °F). Grease a baking dish.
Peel (optional) and thinly slice potatoes (~⅛ inch). Soak in cold water to prevent browning; drain and dry.
Make sauce: In a saucepan, melt butter, sauté garlic (and onion if combining), whisk in flour for ~1 minute. Gradually whisk in milk (and cream), bring to simmer, stirring until thickened. Season with salt, pepper, nutmeg, herbs.
Layer dish: potatoes (some overlapping), optional onion slices, pour sauce to moisten, sprinkle some cheese if using. Repeat layers, ending with sauce (and cheese/top) on top.
Cover with foil, bake ~30–40 min.
Uncover, bake another 30–40 min or until top golden, sauce bubbling, and potatoes tender when pierced.
Let rest for 10–15 min. Garnish and serve.
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