Description

Classic scalloped potatoes are a comforting and creamy baked dish featuring thinly sliced russet or Yukon Gold potatoes layered with a rich béchamel sauce made from butter, flour, milk, and cream. This recipe is finished with shredded cheese for added richness and baked until golden brown and bubbly, making it a perfect side dish for family dinners or special occasions.

Ingredients

Scale

Potatoes and Seasoning

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)

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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. To prevent browning, place the slices in a bowl of cold water and later pat them dry before layering.
Preheat and Prepare Baking 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 help the edges crisp.
Make the Béchamel Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of flour and cook for about 1 minute to form a roux. Gradually add the warmed milk and heavy cream while continuously whisking to avoid lumps. Season the sauce with 1/2 teaspoon salt, ground nutmeg, and garlic powder. Cook, stirring often, until the sauce thickens, about 3 to 5 minutes. Add shredded cheese if using, and stir until melted and smooth.
Assemble the Dish: Arrange one-third of the potato slices evenly in the greased baking dish. Season the layer with salt, black pepper, and paprika if desired. Pour a portion of the béchamel sauce over the potatoes and spread evenly. Repeat this layering process two more times, ensuring the final layer is fully covered with sauce. Optionally, brush melted butter over the top for a golden finish.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 20 to 25 minutes, or until the top is golden brown and bubbly. Check doneness by inserting a fork or knife; it should glide easily through the potatoes.
Rest and Serve: Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to set and flavors to meld. Garnish with fresh herbs like parsley or chives if desired, and serve warm.

Notes

Using a mandoline slicer ensures uniformly thin potato slices for even cooking.
Soaking potato slices in cold water prevents them from oxidizing and turning brown before baking.
The béchamel sauce can be customized by using different cheeses such as cheddar, Gruyère, or Parmesan for varying flavor profiles.
For a richer dish, brush melted butter on top before the final bake to enhance browning and crispness.
Allowing the dish to rest after baking helps thicken the sauce and makes cutting easier.
This dish can be prepared a day ahead, covered, and refrigerated, then baked just before serving.