Creamy Scalloped Potatoes: The Ultimate Comfort Food Recipe

Creamy scalloped potatoes, a dish that whispers of cozy family dinners and holiday feasts, are a timeless classic for a reason. Imagine layers of thinly sliced potatoes, bathed in a rich, velvety sauce, baked to golden perfection. The aroma alone is enough to transport you back to cherished memories and create new ones around the table.

While the exact origins are debated, scalloped potatoes, also known as potatoes au gratin in some regions, have been a staple in European and American cuisine for centuries. The term “scalloped” originally referred to the way the potatoes were sliced, rather than the addition of cheese, which is a more modern adaptation. This humble dish has evolved over time, with countless variations passed down through generations.

What makes creamy scalloped potatoes so universally loved? It’s the perfect combination of textures and flavors. The tender, melt-in-your-mouth potatoes contrast beautifully with the creamy, savory sauce. It’s comfort food at its finest, satisfying and deeply flavorful. Plus, it’s relatively simple to prepare, making it a great option for both weeknight meals and special occasions. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a family favorite. So, let’s dive in and create a dish that will warm your heart and delight your taste buds!

Ingredients:

• 5 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 large yellow onion, thinly sliced
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 6 cups whole milk
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon ground nutmeg
• 2 cups shredded Gruyere cheese (or a mix of Gruyere and sharp cheddar)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Preparing the Potatoes and Onion:

Okay, let’s get started! The key to amazing scalloped potatoes is even slicing. I like using a mandoline for this, but a sharp knife and a steady hand work just as well. Just aim for consistent thickness so everything cooks evenly.

1. First, peel all 5 pounds of Yukon Gold potatoes. I find Yukon Golds hold their shape nicely and have a wonderful creamy texture when cooked.
2. Now, slice the potatoes into thin rounds, about 1/8 inch thick. If you’re using a mandoline, be extra careful! Safety first!
3. Place the sliced potatoes in a large bowl filled with cold water. This helps prevent them from browning and also removes some of the excess starch, which will contribute to a creamier sauce.
4. Next, peel and thinly slice the large yellow onion. You want the onion slices to be about the same thickness as the potatoes.
5. Set the sliced onion aside for now. We’ll be layering it with the potatoes later.

Making the Cream Sauce:

The cream sauce is what really makes these scalloped potatoes sing! It’s a simple roux-based sauce, but the key is to cook it properly to avoid any lumps and to develop a nice, rich flavor.

1. In a large, heavy-bottomed saucepan (I prefer using a Dutch oven), melt the 6 tablespoons of unsalted butter over medium heat.
2. Once the butter is melted and shimmering, whisk in the 6 tablespoons of all-purpose flour. Whisk constantly for about 2-3 minutes, until the mixture forms a smooth paste and starts to turn a light golden color. This is called a roux, and it’s the base of our cream sauce. Cooking the roux properly is crucial for a smooth, flavorful sauce.
3. Slowly pour in the 6 cups of whole milk, whisking constantly to prevent any lumps from forming. It’s important to add the milk gradually and whisk continuously to ensure a smooth sauce.
4. Continue whisking until the sauce comes to a simmer. Reduce the heat to low and let the sauce simmer gently for about 5-7 minutes, stirring occasionally, until it thickens slightly. The sauce should be thick enough to coat the back of a spoon.
5. Remove the saucepan from the heat and stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Taste and adjust the seasoning as needed. I sometimes add a pinch more salt and pepper to really bring out the flavors.
6. Stir in 1 cup of the shredded Gruyere cheese (or half Gruyere and half sharp cheddar). Reserve the remaining 1 cup of shredded cheese for topping the potatoes later. Stir until the cheese is melted and the sauce is smooth and creamy.

Assembling the Scalloped Potatoes:

Now comes the fun part – layering everything together! This is where the magic happens, and you’ll start to see your scalloped potatoes taking shape.

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with butter. This will prevent the potatoes from sticking to the bottom of the dish.
3. Drain the sliced potatoes from the cold water and pat them dry with paper towels. This will help them cook properly and prevent the dish from becoming watery.
4. Arrange a layer of potato slices in the bottom of the prepared baking dish, overlapping them slightly.
5. Top with a layer of sliced onion.
6. Pour about one-third of the cream sauce over the potatoes and onions, making sure to distribute it evenly.
7. Repeat the layers of potatoes, onions, and cream sauce two more times, ending with a layer of cream sauce.
8. Sprinkle the remaining 1 cup of shredded Gruyere cheese (or Gruyere/cheddar mix) evenly over the top of the potatoes.
9. Sprinkle the 1/4 cup of grated Parmesan cheese over the Gruyere cheese. This will add a nice salty, nutty flavor to the top of the potatoes.

Baking the Scalloped Potatoes:

Patience is key here! You want to bake the potatoes until they are tender and the cheese is melted and bubbly. The baking time can vary depending on your oven, so keep an eye on them.

1. Cover the baking dish tightly with aluminum foil. This will help the potatoes cook evenly and prevent the cheese from browning too quickly.
2. Bake in the preheated oven for 1 hour.
3. Remove the aluminum foil and continue baking for another 30-45 minutes, or until the potatoes are tender and the cheese is melted, bubbly, and golden brown. You can test the potatoes for doneness by inserting a fork into the center of the dish. If the fork slides in easily, the potatoes are done.
4. If the cheese starts to brown too quickly, you can loosely tent the baking dish with aluminum foil.
5. Once the potatoes are done, remove them from the oven and let them rest for at least 15-20 minutes before serving. This will allow the sauce to thicken slightly and make it easier to slice and serve.

Serving and Garnishing:

Almost there! Now it’s time to serve up these delicious, creamy scalloped potatoes. A little garnish can really elevate the presentation.

1. Garnish with the chopped fresh parsley, if desired. This adds a pop of color and a fresh, herbaceous flavor.
2. Serve the scalloped potatoes hot. They are a perfect side dish for ham, roast beef, chicken, or pork.
3. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Tips for Success:

• Use a mandoline or a sharp knife to slice the potatoes evenly. This is crucial for even cooking.
• Don’t skip the step of soaking the potatoes in cold water. This helps remove excess starch and prevents browning.
• Cook the roux properly to avoid a lumpy sauce. Whisk constantly and cook until it turns a light golden color.
• Add the milk slowly and whisk continuously to prevent lumps from forming.
• Taste and adjust the seasoning as needed. Don’t be afraid to add a little extra salt, pepper, or nutmeg to bring out the flavors.
• Cover the baking dish with aluminum foil for the first hour of baking. This will help the potatoes cook evenly.
• Let the potatoes rest for at least 15-20 minutes before serving. This will allow the sauce to thicken and make it easier to slice and serve.

Variations:

• Add ham or bacon: For a heartier dish, add diced ham or cooked bacon to the layers of potatoes.
• Use different cheeses: Experiment with different cheeses, such as cheddar, Monterey Jack, or fontina.
• Add garlic: Add minced garlic to the butter when making the roux for a more flavorful sauce.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the sauce for a little heat.

Conclusion:

And there you have it! This creamy scalloped potatoes recipe is truly a must-try, and I’m not just saying that. The rich, decadent sauce, the perfectly tender potatoes, and that golden, bubbly top – it’s a symphony of textures and flavors that will have everyone at the table reaching for seconds (and maybe even thirds!). It’s comfort food elevated, simple enough for a weeknight dinner but impressive enough for a special occasion.

What makes this recipe so special, in my opinion, is its versatility. While it’s absolutely divine as is, there are so many ways you can customize it to your liking. Feeling adventurous? Try adding a layer of thinly sliced ham or bacon between the potatoes for a smoky, savory twist. A sprinkle of Gruyere cheese on top before baking will add a nutty, complex flavor that complements the creaminess beautifully. For a vegetarian option, consider incorporating some sautéed mushrooms or caramelized onions into the layers. They’ll add depth and earthiness that will make your scalloped potatoes even more irresistible.

Serving suggestions are endless! These creamy scalloped potatoes are the perfect side dish for a roasted chicken, grilled steak, or even a simple pork chop. They also pair wonderfully with a fresh green salad, providing a delightful contrast in textures and flavors. For a truly decadent meal, serve them alongside some roasted asparagus or green beans. And don’t forget the crusty bread for soaking up all that delicious sauce!

I’ve made this recipe countless times, and it’s always a crowd-pleaser. I’ve served it at holiday dinners, potlucks, and even just a cozy night in with my family. Every time, it’s met with rave reviews. The secret, I believe, lies in the quality of the ingredients and the attention to detail. Don’t skimp on the butter or the cream, and be sure to slice the potatoes thinly and evenly for optimal cooking.

But the best part about this recipe is that it’s truly foolproof. Even if you’re a beginner cook, you can easily master this dish. Just follow the instructions carefully, and you’ll be rewarded with a plate of creamy, dreamy goodness.

I’m so confident that you’ll love this recipe that I urge you to try it out for yourself. Don’t be intimidated by the seemingly long list of ingredients or the multiple steps. It’s all very straightforward, and the end result is well worth the effort.

Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and comments on social media using [Your Hashtag Here] so we can all see your culinary creations. I’m always looking for new ideas and inspiration, and I’m sure others would love to hear your tips and tricks as well.

So go ahead, grab your potatoes, your cream, and your favorite cheese, and get ready to create a dish that will become a family favorite for years to come. I promise you won’t be disappointed. Happy cooking, and enjoy your delicious creamy scalloped potatoes!

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