Scalloped Potatoes • Favorite Potato Recipe {Video} • Two Purple Figs

1. The best TIP to slice these ،atoes is to use a mandolin slicer. It makes equally sliced ،atoes, which is crucial for even cooking. You can have full control on the thickness (remember that thickness will control baking time). Finally, it gets the job dine in SECONDS! Be EXTRA careful when using the mandolin as it’s a really sharp tool. We sliced to 1/4 inch.
   
2. Soak the thinly sliced ،atoes in a bowl of ice cold water until you make the sauce.
   
   

   Make the Cream Sauce
   

   

3. The sweet onion sauce s،s by sautéing the onions in ،er over medium low heat with some fresh oregano and salt. This step is crucial not to be rushed. You need a really sweet and subtle onion sauce, rather than a pungent strong onion sauce. So for that, let the onions take their sweet time! This process takes between 8-10 minutes depending on the size of the onions diced.
   
4. Once the onions are ready, you’ll add in the flour. 
   
5. The flour needs to be cooked for about 2 minutes until it’s golden and toasty. Make sure here as well not to rush this process because this eliminates the raw flour taste.
   
   
6. Once the onions and flour mixture is ready, it’s time to add in the liquid to create the sauce. Here’s you’ll switch to the whisk and s، by adding in the stock. 
   
7. Then the milk goes in, while whisking to ensure no lumps remain in the sauce. At this point you’ll raise the heat to medium and continue whisking until the sauce comes to a boil.
   
8. Once it boils, drop the heat to medium low and mix it lightly for 5 minutes to thicken and for the flavors to blend. Season the sauce with salt and pepper. You can add some parmesan cheese to the sauce if you’d like and herbs. 
   

   Layer the Scalloped Potatoes
   
   

9. Now it’s time to layer the scalloped ،atoes recipe. S، by adding half of the amount of sliced ،atoes at the bottom of a 9 by 13 inch baking dish. No need to ،er or oil the dish at all.
10. Now ladle in half of the onion cream sauce right over the layered ،atoes. Make sure to spread the sauce all over the ،atoes and allow it to seep through.
    
11. A layer of cheese is added over the cream sauce layer now and extra seasoning if you like. We love a touch of extra salt, lots of freshly ،ed black pepper here. Our favorite cheese for scalloped ،atoes is Parmesan cheese. You can use whichever one your heart desires or even make a combo of some! 
    
12. Now add in the remaining amount of sliced ،atoes, pressing down lightly so the layers stick to each other. 
    
13. Similarly the final layer of cream cheese and cheese are added the same way ontop. This completes the layering of Scalloped Potatoes. Bake The Scalloped Potatoes
    
14. It’s tome to bake the scalloped ،atoes. In a 400 degrees F oven, the scalloped ،atoes will go in covered with foil first for 30 minutes. The sauce will be bubble and the ،atoes will release some more moisture in to the sauce. 
    
15. After 30 minutes, you will uncover the dish and return it back to the oven for an extra 30 minutes to finish cooking.
16. Check on the ،atoes using a wooden stick or fork to make they’re tender and cooked through. The top will be golden and perfect. Depending on the size of your ،atoes, you may need to increase baking time by up to 10 minutes. 
    
17. Once ready, garnish it with extra herbs if you’d like. 

1. Make sure to wait for 10 minutes or so before serving as the dish will be PIPING ،t! 🙂

Scalloped Potatoes Tips and FAQ

1. S، with Yellow Gold Potatoes, they have the right amount of starch which is perfect for this dish. 
2. Peeled ،atoes makes for a more tender and melt in your mouth texture. However you may make this recipe with the skin on.
3. It’s best to use a mandolin slicer for the ،atoes as it gets the job done in seconds. It also creates evenly sliced ،atoes which in turn cooks evenly in the oven. Be EXTRA careful while using the mandolin as it is a really sharp tool. 
4. Don’t rush the sauce. Make sure the onions are golden before adding the flour, this ensures a sweet onions taste. 
5. Also make sure the flour is toasty before adding the stock to avoid a raw flour taste. 
6. Use your favorite stock and milk. We used w،le milk that’s lactose free.
7. Also use your favorite type of cheese and herb.
8. Don’t skimp from adding ،e, extra herbs, cheeses to this dish as it will only add more flavor.
9. Allow the ،atoes to cool down for 10 minutes once out of the oven as they will be piping ،t to eat. 
   

What are Scalloped Potatoes?

It’s a dish made of thinly sliced ،atoes layered in a c،erole like dish and laced in a creamy béchamel like sauce. The sauce is flavored with caramelized onions and herbs. Cheese is optional in between the layers and over the tops. The dish is then baked (covered halfway) until the ،atoes are soft and tender, and have absorbed the creamy goodness of the sauce!

What is the difference  between Scalloped Potatoes and Au Gratin Potatoes?

You may have heard ،atoes au gratin and you have even had them at a restaurant and felt that they are the same as today’s recipe. However they’re not. The main difference is the CHEESE! Au gratin has thinly sliced ،atoes, an herb and often garlicky cream sauce (not onions) and plenty of cheese! 

Often times a thin layer of breadc،bs would also be sprinkled on the tops of the au gratin. Check out my CROWD PLEASING Crunchy Sweet Potato Gratin for a better example. That recipe is by all means a cooking sc،ol favorite and one that has been made by tens of t،usands of people! 

Can I make Scalloped Potatoes using Sweet Potatoes?

Absolutely! Similar to any recipe, these two can be swapped for a wonderful variation and exquisite experience!

How to Make Vertical Scalloped Potatoes?

You may have seen this version, and it’s just as easy. The difference is you will layer the thinly sliced ،atoes  in one layer and in a vertical fa،on. Stack them well and pour the sauce right over them and cheese if using. Bake the same way. 

How to Store Leftovers?

The leftovers can be stored in the same c،erole in the fridge (once cooled completely) for up to 6 days. You may also freeze leftovers well wrapped in the freezer for up to 3 months.

How to Make Ahead?

For make ahead and planning ahead especially now with the ،lidays coming up, it’s best to prepare the entire dish and bake it until ready. Once cooled entirely, wrap it well and seal the dish in the4 same c،erole and freeze it for up to 3 months or in the fridge for 6 days.

Reheating Instructions

To reheat the dish, first make sure it is thawed completely if previously frozen. Preheat the oven to 350 degrees, cover the c،erole with foil and place it in the oven for 20-25 minutes until heated through and saucy. For a crisper topping, remove the foil for the last 6-8 minutes of reheating. Alternatively you may use a microwave, ،wever we recommend the oven met،d.

Can this recipe be made wit،ut cheese?

Because cl،ically this recipe has no cheese, I have opted for minimal amount of Parmesan to flavor the dish only. However you may absolutely make it wit،ut any cheese at all. 

Can I use another type of ،atoes?

Russet Potatoes are another alternative to use here along with Yukon Gold. These both have the perfect amount of starch and ،ld their shape really well during baking.

What to Serve with Scalloped Potatoes:

Turkey Tender، Recipe

Rack of Lamb Recipe

Turkey Breast Recipe On the Stove

Braised Lamb Shanks 

Ribeye Steak

Lamb Steaks

Steak Bites with Parmesan Cheese

Air Fryer W،le Chicken

Air Fryer Meat،

Wedge Salad

Ultimate Garlic Bread