Sliced potatoes in a rich and creamy homemade sauce baked with two kinds of cheese. Perfect for holidays or dinner at home, this no-fail recipe will have you coming back for seconds!
No more boxed scalloped potatoes! Once you realize just how easy this homemade version is to make it’ll be your next go to recipe for dinner at home or holiday meals. They’re just the perfect comfort food and go great along side chicken, beef, pork, or even fish. Growing up I absolutely loved scalloped potatoes, however I do remember having them made from a box. Although they were good (I mean they were a favorite of mine), I’ve created this extremely easy recipe so that you have the ultra creamy texture and rich flavor made right at home!
Layers of thinly sliced potatoes baked with a homemade flavorful sauce and two kinds of cheese give these scalloped potatoes a perfect texture. My husband proclaims that these are literally the best potatoes he’s ever had and asks for them even more often than I’d like.
How To Make Scalloped Potatoes
Slice your potatoes to the thickness you like, keeping in mind that baking time will depend on just how thin (or thick) you’ve sliced them, and lightly butter a baking dish, then set aside.
Melt the butter in a medium sized sauce pan and add the diced onion to cook. Once the onions are soft add the garlic and cook for an additional 1 minute. Sprinkle in the flour and cook for another minute to creat a roux. You’ll then add the heavy cream, milk, and chicken broth. On low heat allow this to simmer until the sauce starts to thicken up and becomes smooth.
Layer half of the sliced potatoes in your prepared baking dish then pour half of the sauce mixture over the potatoes, and top with half the Parmesan cheese and half the cheddar cheese. You’ll then repeat this again ending with the remaining cheeses on top. Cover and bake 35-45 minutes. After this time uncover the potatoes and continue baking an additional 25-35 minutes until the potatoes are cooked through and very tender.
Can You Freeze Scalloped Potatoes?
You can absolutely freeze these scalloped potatoes if you’re planning your meal in advance. Follow the recipe through the first baking process when you’d remove the cover or foil from the top. Let cool completely then store in a freezer safe container. The day before you plan to serve them take them from the freezer and allow to thaw overnight in the refrigerator. You’ll then continue the baking process until the potatoes are tender. Leftovers will also freeze well to be reheated, or they will store in the refrigerator without freezing for 3-4 days.
Tips For The Perfect Scalloped Potatoes
- Thick or thin potatoes are a personal preference, however you’ll want to slice them evenly so that they all bake evenly
- To keep the potatoes from going brown after slicing them just put them in a bowl with cold water until you’re ready to start putting together the dish
- You can really use any types of cheese you like. We use a mixture of Parmesan and cheddar the most (like this recipe) however gruyere and asiago also work well
- We prefer russet potatoes for this recipe. You can use any potatoes you like, but know that the starch content will vary with different potatoes, such as a Yukon Gold, and will yield a different result in texture once baked
Some other side dishes you will love:
The Cheesiest Scalloped Potatoes
- 3 pounds russet potatoes, peeled and thinly sliced
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup butter
- 1/4 cup flour
- 1 cup heavy cream
- 1 cup milk
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 8 ounces sharp cheddar cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 350 degrees and grease a 9x13 baking dish. Set aside.
- In a medium sauce pan melt the butter then add onion. Cook until onion is soft and slightly transparent. Add the garlic and cook an additional 1 minute.
- Stir in the flour and cook for 1 minute while whisking. Carefully pour in the milk, heavy cream, and chicken broth and whisk together. Cook on low until the sauce begins to simmer and becomes thicker and smooth, whicking occasionally.
- Place half of the sliced potatoes in the prepared baking dish. Pour half the sauce over the potatoes, then top with half of the Parmesan cheese and half of the cheddar cheese. Repeat with the rest of the sliced potatoes, sauce, then top with the remaining cheeses.
- Cover and bake in preheated oven for 35-45 minutes.
- Uncover and bake an additional 25-35 minutes until the potatoes are tender. Baking time will vary based on how thick or thin you've sliced your potatoes.
- Allow to rest for 5-10 minutes and serve hot.