Unveiling the Ultimate Comfort Food: Our Best Scalloped Potatoes Recipe
Scalloped potatoes. Just the name evokes feelings of warmth, comfort, and pure, unadulterated deliciousness. This humble dish, made with thinly sliced potatoes baked in a creamy, cheesy sauce, has been a family favorite for generations. But achieving that perfect balance of tender potatoes, rich flavor, and golden-brown crust can sometimes feel elusive. Fear not, because we’re here to share our definitive, tried-and-tested recipe for the *best* scalloped potatoes you’ll ever make.
This isn’t just another scalloped potato recipe. We’ve poured over countless versions, experimented with different techniques, and perfected every detail to create a dish that’s both incredibly flavorful and surprisingly easy to make. We’ll walk you through each step, providing helpful tips and tricks along the way to ensure your scalloped potatoes are a resounding success.
**Why This Recipe Works**
Before we dive into the ingredients and instructions, let’s discuss what makes this recipe so special:
* **Perfect Potato Slices:** Consistency is key! Thin, evenly sliced potatoes ensure they cook uniformly and absorb the creamy sauce beautifully. We recommend using a mandoline slicer for the best results, but a sharp knife and a steady hand will also do the trick.
* **Flavor-Packed Sauce:** We’re not just using milk and flour. Our sauce is enriched with butter, aromatics like garlic and thyme, and a generous helping of sharp cheddar cheese. This creates a sauce that’s both creamy and incredibly flavorful.
* **Proper Layering:** The way you layer the potatoes and sauce is crucial for even cooking and distribution of flavor. We’ll guide you through the process to ensure every bite is perfect.
* **Baking Time and Temperature:** We’ve carefully calibrated the baking time and temperature to achieve tender potatoes and a golden-brown, bubbly crust.
**Ingredients You’ll Need**
Here’s everything you’ll need to create our best-ever scalloped potatoes:
* **Potatoes:** 3 pounds Yukon Gold potatoes, peeled
* **Butter:** 6 tablespoons unsalted butter
* **All-Purpose Flour:** 1/4 cup
* **Milk:** 3 cups whole milk
* **Garlic:** 2 cloves, minced
* **Fresh Thyme:** 1 teaspoon, chopped (or 1/2 teaspoon dried)
* **Sharp Cheddar Cheese:** 2 cups, shredded
* **Salt:** 1 1/2 teaspoons, or to taste
* **Black Pepper:** 1/2 teaspoon, or to taste
* **Optional: Nutmeg:** A pinch of freshly grated nutmeg (adds a warm, subtle flavor)
* **Optional: Onion:** 1/2 small yellow onion, thinly sliced (adds another layer of flavor)
* **Optional: Parmesan Cheese:** 1/4 cup grated Parmesan cheese (for topping)
**Equipment You’ll Need**
* **Mandoline Slicer (recommended) or Sharp Knife**
* **Large Saucepan**
* **Whisk**
* **9×13 inch Baking Dish**
* **Measuring Cups and Spoons**
**Step-by-Step Instructions**
Now, let’s get cooking! Follow these detailed instructions to create your own batch of incredibly delicious scalloped potatoes.
**Step 1: Prepare the Potatoes**
1. **Peel the potatoes:** Thoroughly peel all 3 pounds of Yukon Gold potatoes.
2. **Slice the potatoes:** Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even rounds, about 1/8 inch thick. Consistency is key here, so aim for uniform slices.
3. **Optional: Soak the Potatoes (for Extra Creaminess):** Place the sliced potatoes in a large bowl of cold water for about 15-20 minutes. This helps remove excess starch, which can result in a creamier texture. Drain the potatoes thoroughly before proceeding.
**Step 2: Make the Creamy Cheese Sauce**
1. **Melt the butter:** In a large saucepan over medium heat, melt 6 tablespoons of butter.
2. **Add the flour:** Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
3. **Gradually add the milk:** Slowly pour in 3 cups of whole milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
4. **Add the aromatics:** Stir in 2 minced cloves of garlic and 1 teaspoon of chopped fresh thyme (or 1/2 teaspoon dried). If using onion, add the thinly sliced onion to the sauce at this point.
5. **Simmer the sauce:** Bring the sauce to a gentle 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 from heat:** Take the saucepan off the heat and stir in 2 cups of shredded sharp cheddar cheese until it’s completely melted and the sauce is smooth and cheesy.
7. **Season the sauce:** Season the sauce with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper, or to taste. Add a pinch of freshly grated nutmeg, if desired. Taste and adjust the seasoning as needed.
**Step 3: Assemble the Scalloped Potatoes**
1. **Preheat the oven:** Preheat your oven to 375°F (190°C).
2. **Grease the baking dish:** Grease a 9×13 inch baking dish with butter or cooking spray.
3. **Layer the potatoes and sauce:** Arrange a layer of potato slices on the bottom of the baking dish, overlapping them slightly. Pour about one-third of the cheese sauce evenly over the potatoes. Repeat this layering process two more times, ending with a layer of cheese sauce on top.
**Step 4: Bake the Scalloped Potatoes**
1. **Cover with foil:** Cover the baking dish tightly with aluminum foil.
2. **Bake:** Bake in the preheated oven for 45 minutes, or until the potatoes are tender when pierced with a fork.
3. **Remove the foil:** Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. If you want an extra cheesy and browned top, sprinkle with 1/4 cup of grated Parmesan cheese during the last 5 minutes of baking.
4. **Let it rest:** Remove the scalloped potatoes from the oven and let them rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice and serve.
**Tips for Perfect Scalloped Potatoes**
* **Use the right potatoes:** Yukon Gold potatoes are our top choice because they have a creamy texture and hold their shape well during baking. Russet potatoes can also be used, but they tend to be starchier and may require soaking to prevent them from becoming too mushy.
* **Slice the potatoes thinly and evenly:** This is crucial for uniform cooking. A mandoline slicer is your best friend for this task.
* **Don’t skip the roux:** The roux (butter and flour mixture) is essential for thickening the sauce and preventing it from being too watery.
* **Use whole milk:** Whole milk provides the richest and creamiest sauce. You can use lower-fat milk, but the sauce won’t be as decadent.
* **Don’t overbake:** Overbaking can result in dry, rubbery potatoes. Check for doneness by piercing the potatoes with a fork. They should be tender and easily pierced.
* **Let it rest:** Resting the scalloped potatoes after baking allows the sauce to thicken and the flavors to meld together.
**Variations and Additions**
* **Add Ham or Bacon:** For a heartier dish, add diced ham or cooked bacon to the layers of potatoes. About 1 cup of diced ham or 1/2 cup of cooked bacon is a good amount.
* **Add Vegetables:** Sautéed onions, mushrooms, or bell peppers can be added to the sauce for extra flavor and nutrition.
* **Use Different Cheeses:** Experiment with different types of cheese, such as Gruyere, Monterey Jack, or a blend of cheeses.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a little heat.
* **Make it Vegetarian:** Use vegetable broth instead of milk for a dairy-free version. You can also add nutritional yeast for a cheesy flavor.
**Serving Suggestions**
Scalloped potatoes are a versatile side dish that pairs well with a variety of main courses.
* **Roasted Chicken or Turkey:** The creamy potatoes are a perfect complement to roasted poultry.
* **Ham:** Scalloped potatoes and ham are a classic combination.
* **Beef Tenderloin or Steak:** The rich potatoes provide a delicious contrast to tender beef.
* **Pork Chops:** Scalloped potatoes are a comforting accompaniment to pork chops.
* **Vegetarian Entrees:** Serve with roasted vegetables, lentil loaf, or other vegetarian main courses.
**Storage and Reheating**
* **Storage:** Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat in the microwave, but the texture may be slightly different.
**Troubleshooting**
* **Potatoes are not cooking evenly:** Make sure the potatoes are sliced thinly and evenly. If they are too thick, they may not cook all the way through. Also, ensure the baking dish is covered with foil during the first part of baking to trap steam and help the potatoes cook. Also verify oven temperature is correct.
* **Sauce is too thin:** Make sure you cook the roux (butter and flour) for a couple of minutes before adding the milk. This helps to thicken the sauce. If the sauce is still too thin, you can whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water and simmer for a few more minutes.
* **Sauce is too thick:** Add a little more milk, a tablespoon at a time, until the sauce reaches the desired consistency.
* **Top is not browning:** Remove the foil during the last 15-20 minutes of baking to allow the top to brown. You can also broil for a minute or two, but watch carefully to prevent burning.
**Nutritional Information (approximate, per serving)**
* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 70-80mg
* Sodium: 600-700mg
* Carbohydrates: 30-35g
* Fiber: 2-3g
* Sugar: 5-7g
* Protein: 10-12g
**Conclusion**
There you have it – our recipe for the best scalloped potatoes! With its creamy, cheesy sauce, tender potatoes, and golden-brown crust, this dish is sure to become a family favorite. So gather your ingredients, follow our step-by-step instructions, and get ready to enjoy the ultimate comfort food experience. Happy cooking!
We hope you enjoy this recipe as much as we do. Let us know in the comments below how your scalloped potatoes turned out and if you made any variations. Bon appétit!
**FAQs**
**Q: Can I make scalloped potatoes ahead of time?**
A: Yes, you can assemble the scalloped potatoes ahead of time and store them in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time to ensure the potatoes are cooked through.
**Q: Can I freeze scalloped potatoes?**
A: While you can freeze scalloped potatoes, the texture may change slightly after thawing. The sauce may become a bit grainy. If you do freeze them, wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating.
**Q: Do I need to boil the potatoes before baking?**
A: No, you don’t need to boil the potatoes before baking. The thin slices will cook through in the oven with the creamy sauce.
**Q: Can I use russet potatoes instead of Yukon Gold?**
A: Yes, you can use russet potatoes, but they are starchier than Yukon Gold potatoes. You may want to soak the sliced russet potatoes in cold water for 30 minutes to remove excess starch, which will help prevent them from becoming mushy.
**Q: What if I don’t have fresh thyme?**
A: You can use dried thyme instead. Use about 1/2 teaspoon of dried thyme for every 1 teaspoon of fresh thyme.
**Q: My scalloped potatoes are still watery after baking. What did I do wrong?**
A: There are a few reasons why your scalloped potatoes might be watery. Make sure you cooked the roux (butter and flour) long enough to thicken the sauce. Also, avoid using too much milk. Finally, make sure the baking dish is covered with foil during the first part of baking to trap steam and help the potatoes cook through.