Homemade Scalloped Potatoes Recipe

If you’re craving a comforting, creamy dish that’s perfect for family dinners or special occasions, you’re going to adore this Homemade Scalloped Potatoes Recipe. It’s one of those classic recipes that just hits all the right notes—golden, cheesy, and delectably tender. I absolutely love how this turns out every time, and I’m excited to share my favorite way to make it with you, complete with tips that’ll help you nail it in your kitchen.

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Ingredients You’ll Need

Each ingredient in this Homemade Scalloped Potatoes Recipe plays its part in creating spectacular flavor and texture. From the buttery base to the melty sharp cheddar, these come together beautifully without fuss.

• Unsalted butter: Use real butter for richness and to control salt in the dish.
• Medium onion: Diced small to soften and add subtle sweetness that balances the sharp cheese.
• Garlic cloves: Fresh minced garlic boosts flavor without overpowering.
• Whole milk: Allows for a creamy sauce; skim or low-fat won’t give the same luscious texture.
• Kosher salt: For seasoning layers evenly—important for depth of flavor.
• Ground black pepper: Adds a gentle heat that complements the cheese.
• Yukon Gold potatoes: Their creamy texture and thin skins work perfectly thin-sliced.
• All-purpose flour: Helps thicken the sauce and slightly coats the potatoes for silkiness.
• Sharp cheddar cheese: Brings that classic tangy, melty, gooey goodness.
• Parmesan cheese: Sprinkled on top for a golden, flavorful crust.

Variations

I’ve played around with this Homemade Scalloped Potatoes Recipe a ton over the years, tweaking things to suit different tastes and occasions. Feel free to make it your own—you’ll find that a little personalization can take this classic so many delicious directions.

• Add fresh herbs: A sprinkle of thyme or rosemary layered between the potatoes warms up the flavor and adds a fragrant note I’ve come to love.
• Use Gruyère instead of cheddar: For a nuttier twist, swap out the sharp cheddar and watch your family’s eyes light up.
• Make it vegetarian-friendly: This recipe naturally is—just use vegetable broth if you want extra depth in the sauce.
• Batch for holidays: Double the recipe and bake in a larger dish to feed more guests without extra fuss.

How to Make Homemade Scalloped Potatoes Recipe

Step 1: Sauté Onions and Garlic for Depth

Start by warming butter over medium-low heat until it melts and bubbles gently. When I first tried adding the onions and garlic this way, I found it really enhanced the buttery base without overwhelming the potatoes. Cook the diced onions slowly for about 8 to 10 minutes until they’re translucent and sweet, then stir in the minced garlic for just a minute until fragrant—don’t let it brown or burn. This simple step adds that cozy foundation for the entire dish.

Step 2: Prepare the Creamy Milk Sauce

Once your onions and garlic are softened, stir in the whole milk along with 1 teaspoon of kosher salt and the black pepper. Let the mixture cool slightly while you prep the potatoes—cooling prevents the milk from curdling when you pour it later. This creamy sauce is crucial because it melds everything together beautifully, so don’t rush it!

Step 3: Slice and Coat the Potatoes

Peeling and slicing the Yukon Gold potatoes into ultra-thin slices is key. I use a mandoline to get consistent slices about 1/8 to 1/4 inch thick—thinner slices really help the dish cook evenly and soak up all that cheesy goodness. Toss them gently with the all-purpose flour and the remaining teaspoon of salt; this coating helps thicken the sauce and keeps the layers from sliding apart.

Step 4: Layer Everything Up

Now for the fun part! Spread one-third of the potatoes in your prepared casserole dish, spoon a cup of the milk-onion mixture on top, and sprinkle ½ cup shredded cheddar cheese. Repeat twice more so you have three layers total, finishing with a cheddar cheese layer on top. This layering creates those irresistible pockets of melted cheese and creamy potato with every forkful.

Step 5: Bake and Broil for Perfect Finish

Cover your dish tightly with aluminum foil (I spray the underside with nonstick spray to avoid sticking), then bake at 375°F for 35 minutes. After that, uncover and bake for 25 more minutes until the potatoes are soft when pierced with a fork. Sprinkle Parmesan cheese evenly on top, switch your oven to broil, and return the dish for 1 to 3 minutes—watching it carefully! I’ve learned the hard way not to walk away here because those cheesy edges can burn fast. Let the casserole stand for 20 to 25 minutes before serving; this little resting time helps everything set to creamy perfection.

How to Serve Homemade Scalloped Potatoes Recipe

Garnishes

I love garnishing this dish with a sprinkle of finely chopped fresh parsley or chives right before serving. The fresh green color pops against the creamy potatoes and adds a subtle freshness that balances the richness. Sometimes, a tiny dusting of smoked paprika on top brings a beautiful color and a hint of smoky warmth that everyone asks about!

Side Dishes

This recipe pairs wonderfully with roasted or grilled meats like juicy chicken thighs, a prime rib roast, or even a simple pan-seared salmon. For veggies, I love serving it alongside garlicky green beans or a crisp arugula salad to add some bite and brightness to the meal.

Creative Ways to Present

For holiday dinners, I’ve tried portioning the scalloped potatoes into individual ramekins, then topping with a little extra cheese and broiling until bubbly. It makes for an impressive presentation and means everyone gets their perfectly golden serving straight from the oven. And if you want to dress things up, a swirl of garlic herb butter on top just before serving really ups the elegance.

Make Ahead and Storage

Storing Leftovers

After serving, let leftovers cool completely then store them covered in the refrigerator for up to 3 days. I keep mine in the original casserole dish covered tightly with foil or plastic wrap to maintain moisture and keep that creamy texture intact.

Freezing

I’ve frozen this recipe successfully by prepping it fully (except for the broiling step), then cooling and freezing in a freezer-safe dish. When you’re ready to eat, bake it covered at 375°F until bubbling hot (usually 45–60 minutes), then add the Parmesan and broil briefly. It’s a great way to have comfort food ready without last-minute prep.

Reheating

To reheat leftovers, I prefer warming them in the oven at 350°F covered with foil for 20–30 minutes so the potatoes heat evenly without drying out. A quick broil for 1-2 minutes afterward revives the cheesy top’s crispness, making it taste almost freshly baked.

FAQs

Final Thoughts

This Homemade Scalloped Potatoes Recipe has been a staple in my kitchen because it combines simplicity with a classic flavor profile that feels like a warm hug from the oven. Whether you’re feeding a crowd or making a cozy meal for yourself, it’s a dish that always feels special. Give it a try, and I promise you’ll have a new favorite for your recipe rotation—a recipe you come back to again and again, just like I do.

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