Scalloped Potatoes Recipe: A Comforting Side Dish for Any Occasion

When it comes to comfort food, few dishes stand out quite like scalloped potatoes. Whether you’re making it for a family dinner, a holiday celebration, or simply craving something indulgent, this creamy, cheesy side dish is always a crowd-pleaser. The best part? Scalloped potatoes are surprisingly easy to make, and with the right recipe, you can create a dish that’s rich in flavor and texture.

In this article, we’ll take you through a step-by-step guide on how to make the perfect scalloped potatoes, including some useful tips to help you get it just right. We’ll also cover serving suggestions, storage instructions, and a nutritional breakdown to make sure you know exactly what you’re eating. Plus, we’ll answer some common questions to make this dish even easier to prepare.

Scalloped Potatoes Recipe

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• 1 ½ cups shredded cheddar cheese
• 1 teaspoon ground mustard powder
• 1 teaspoon fresh thyme (optional)
• Salt and pepper to taste
• ½ cup grated Parmesan cheese (for topping)

Instructions:

1. Prepare the Potatoes:
   Start by peeling the potatoes and slicing them thinly (about 1/8 inch thick). It’s important to keep the slices even to ensure they cook uniformly.
2. Cook the Onion and Garlic:
   In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until it softens, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Make the Cream Sauce:
   Pour in the heavy cream and milk, then whisk in the mustard powder, thyme (if using), and salt and pepper to taste. Bring the mixture to a simmer, stirring occasionally, for about 5 minutes, allowing the flavors to meld.
4. Layer the Potatoes:
   In a greased 9×13-inch baking dish, create a layer of sliced potatoes. Pour a small amount of the cream sauce over the potatoes, followed by a sprinkle of cheddar cheese. Repeat the layering process, continuing until you’ve used all the potatoes, cream sauce, and cheese.
5. Top and Bake:
   Once all layers are assembled, sprinkle the grated Parmesan cheese over the top for a golden, crisp finish. Cover the dish with aluminum foil and bake at 375°F (190°C) for 40-45 minutes. After 45 minutes, remove the foil and continue baking for another 20-25 minutes until the potatoes are tender and the top is golden brown.
6. Serve:
   Let the scalloped potatoes sit for about 5 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh herbs like parsley or extra thyme if desired.

Recipe Notes:

• Potato Variety: While russet potatoes are ideal for scalloped potatoes because they’re starchy and absorb the creamy sauce well, you can also try Yukon Gold potatoes for a slightly waxier, firmer texture.
• Cheese Options: Cheddar cheese is the classic choice for this dish, but you can experiment with different types of cheese such as Gruyère, mozzarella, or even a mix of cheeses for added flavor complexity.
• For a Healthier Option: If you want to reduce the richness, you can swap the heavy cream with half-and-half or use low-fat milk, though the texture may be slightly less creamy.

Time and Serving:

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 15 minutes (40-45 minutes covered, 20-25 minutes uncovered)
• Total Time: 1 hour 30 minutes
• Serving Size: Serves 6-8 people as a side dish.

Storage Instructions:

• Refrigeration: Leftover scalloped potatoes can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: For longer storage, you can freeze the dish after it has cooled. Cover it tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. To reheat, allow it to thaw in the fridge overnight and bake at 350°F (175°C) for about 20-30 minutes.
• Reheating: Reheat leftovers in the microwave or in the oven. If reheating in the oven, cover with foil to prevent the top from burning, and bake until heated through.

Nutrition Breakdown (Per Serving):

• Calories: 350 kcal
• Protein: 10g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 3g
• Sodium: 400mg
• Sugar: 4g

(Note: These values are estimates and will vary based on exact ingredients used.)

Extra Tips to Make the Recipe Perfect:

• Thin Slices: Make sure the potato slices are thin enough to cook evenly. A mandolin slicer works great for getting consistent thickness and saving time.
• Covering the Dish: Don’t skip the step of covering the dish with foil while it’s baking. This helps the potatoes cook through before the top gets too brown. You can remove the foil at the end to let the top crisp up.
• Let It Rest: Allow the scalloped potatoes to rest for a few minutes after baking to help the sauce set. This will make it easier to serve and allow the flavors to meld.

How to Serve:

Scalloped potatoes are a versatile side dish that pairs perfectly with almost any main course. Serve them alongside roast chicken, grilled steak, or even a hearty vegetarian main dish like stuffed bell peppers or a vegetable casserole. They’re also a must-have at holiday meals like Thanksgiving or Christmas. For an extra touch, add a fresh green salad or steamed veggies to balance out the richness of the potatoes.

Kitchen Tools Needed:

• Mandolin slicer (optional, for even potato slices)
• 9×13-inch baking dish
• Medium saucepan for the cream sauce
• Whisk
• Measuring cups and spoons
• Aluminum foil (for baking)

Frequently Asked Questions (FAQs):