Description
Classic Scalloped Potatoes are a rich, creamy, and cheesy baked dish made with thinly sliced potatoes layered in a flavorful béchamel sauce. This comforting casserole is perfect as a side dish for any dinner and features tender potatoes infused with garlic, nutmeg, and optional cheese for a luscious finish.
Ingredients
Scale
Potatoes
- 4 large russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 tablespoon unsalted butter (for greasing the dish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color and flavor)
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan — optional for a richer flavor)
Instructions
- Prepare the Potatoes: Wash and peel the potatoes. Slice them into uniform 1/8-inch thick rounds using a mandoline slicer or a sharp knife. Place the slices in a bowl of cold water to prevent browning, then pat them dry thoroughly before layering to avoid excess moisture.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter to prevent sticking and to help create a slightly crispy edge on the potatoes.
- Make the Béchamel Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Slowly pour in the warmed whole milk and heavy cream, whisking constantly to avoid lumps. Add 1/2 teaspoon salt, ground nutmeg, and garlic powder. Continue stirring the sauce until it thickens, about 3 to 5 minutes. If using cheese, stir it in until melted and the sauce is smooth.
- Layer the Potatoes: Arrange one-third of the potato slices evenly in the prepared baking dish. Season the layer with salt, black pepper, and paprika (if using). Pour a portion of the béchamel sauce over the potatoes and spread it evenly. Repeat this layering process two more times, ensuring the final layer of potatoes is fully covered with sauce. Optionally, brush melted butter over the top layer for a golden finish.
- Bake: Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 20 to 25 minutes, or until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork or knife.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes after baking. This helps the sauce set and enhances the flavors. Garnish with fresh herbs like parsley or chives if desired before serving.
Notes
- Using a mandoline slicer ensures even potato slices and consistent cooking.
- Soaking sliced potatoes in cold water prevents them from oxidizing and turning brown.
- For a lighter version, you can substitute whole milk and cream with lower-fat dairy alternatives, but the texture will be less rich.
- The cheese is optional but adds a rich, savory flavor to the sauce.
- Resting the dish before serving allows the sauce to thicken, making it easier to cut and serve.
