Fitness / March 13, 2024

Scalloped Potatoes

Dress up your spuds in cheese with this recipe for Scalloped Potatoes—an ooey gooey side dish that is perfect for fancy meals without taking an eternity to prepare.

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When I was young (so, basically, a student), I used to think I knew everything there was to know about preparing potatoes. Of course, I thought it began with french fries and ended with mashed. Then I grew up, got a job, got a house, and started entertaining friends beyond getting takeout and renting a movie. I wanted to make a nice meal but it had to be something I could afford that my guests hadn’t had numerous times already that week (so, no mac ‘n’ cheese).

This is when I stumbled upon a recipe for scalloped potatoes. It was simple and affordable and yet, when I first attempted to make it for myself, I was awestruck. It didn’t SEEM simple and affordable, which is a sign of a good dish to serve.

Granted, I’m easily swayed by anything with a layer of cheese, but even my now-husband, then-boyfriend was impressed (no easy feat, let me tell you). The potatoes were tender and flavorful, and had us wondering how this was the same ingredient as mashed potato. Don’t get me wrong: I love mashed potatoes, but everyone needs a change occasionally. If this sounds like you, then you encountered this recipe at just the right time!

Are Scalloped Potatoes Healthy?

Potatoes contain minerals and vitamins, which is good. They also contain starch and carbs, which some consider less than good. It really depends on your diet. The dish overall also contains fat, which, again, can be a selling point for some. No matter which way you look at them, these scalloped potatoes are probably best enjoyed only occasionally and not relied upon as a go-to side. It’s suitable for vegetarian diets, as well as gluten-free diets, provided the flour contains no gluten. To make it vegan and dairy-free, replace the butter with olive oil; replace the milk with almond, soy, or oat milk; and use nutritional yeast instead of cheese.

Which Type of Potato Should I Use?

When choosing your potato, you’re going to want ones that have a creamy texture to complement the cheese and milk. With that in mind, your best bets are Yukon Gold or Russet. They are both creamy and buttery. Yukons’ skins are soft, so you don’t need to worry about peeling them (Russets’ skins are slightly tougher, so peeling them or not is a matter of preference). They will also do a good job of absorbing that cream (the Russets, in particular) so the flavor remains throughout every bite. When slicing the potatoes, it’s worth getting a mandoline; you want your slices as uniformly thin as possible for even cooking.

INGREDIENTS

4 cups thinly sliced potatoes
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups whole milk
1 tsp salt
1 dash cayenne pepper
1 1/2 cups grated sharp cheddar cheese, divided
paprika (for garnish)

INSTRUCTIONS

Prep

Preheat your oven and prepare the baking dish to ensure your potatoes don’t stick.

Roux

Melt butter and blend in flour to form the base of your cheese sauce.

Season

Slowly whisk in milk and add seasoning to create a smooth, flavorful sauce.

Thicken

Cook the sauce until it reaches a creamy consistency, perfect for layering.

Cheese

Stir in the cheddar cheese off the heat to melt into the sauce seamlessly.

Layer

Assemble the potatoes and sauce in layers for a balanced texture in every bite.

Top

Add the final touches of cheese and paprika before baking to golden perfection.

Bake

Cook until the potatoes are fork-tender and the top is beautifully browned.

Serve

Let the dish cool slightly, then serve and enjoy the creamy, cheesy goodness.

Devour!

FAQs & Tips

Can I prep scalloped potatoes?

You can totally prep them. Just make them as the recipe dictates but hold off on adding the cheese so it doesn’t get too moist in the fridge (cover it in aluminum foil or plastic before doing so). Add the cheese just before you bake it, which should be done within 24 hours of making it. You can also freeze uncooked scalloped potatoes for up to two months. Just make sure they’re covered properly and let them thaw in the fridge overnight. A tip: Let the potatoes sit out for an hour after being taken out of the fridge to promote even cooking.

Are scalloped potatoes the same as au gratin?

So here’s the thing: This recipe is actually for scalloped potatoes. The difference is in the use of cheese; au gratin uses it whereas scalloped potatoes relies more on cream. But these days, especially in America, the two terms have been used interchangeably as many home cooks like to top their scalloped potatoes with cheddar.

How do I store scalloped potatoes?

Let the potatoes cool completely then cover them up or move them to an airtight container. They should keep in the fridge for up to three days. I don’t recommend freezing leftovers though. The texture and consistency of the sauce and potatoes won’t be up to snuff when you eventually thaw them out, in my opinion. I mean, you can still do it but you may want to lower your expectations for round 2.

Can I use a different type of flour?

That’s OK, though the taste and consistency will no doubt be affected. After all, the flour, along with the butter, forms the roux, which is the backbone of scalloped potatoes. So any changes to it will impact the dish overall. Whole wheat, gluten-free, almond, coconut, tapioca starch… they will all work.

Why are they called ‘scalloped’ potatoes?

Scallops are a type of shellfish. That shell is like a wavy oyster. Scalloped potatoes used to be served in scalloped-edge baking dishes (i.e., dishes with wavy edges). That tradition went by the wayside but the name stuck. There’s also the French connection (see what I did there!). The word escalope is French for thinly sliced seafood and meat, so the association is to potatoes that are thinly sliced.

Can I cover these scalloped potatoes?

If you find your oven has a nasty habit of singeing the tops of your meals, then cover it with aluminum foil for 3/4 of the cooking process. I would remove it, though, for the last bit so that they still get lovely and brown.

Serving Suggestions

Scalloped potatoes, like roasted or mashed, pair well with most entrees. What matters most, I’d say, is whether the cheese of the potatoes blends well with the sauce of your main dish (assuming you’re using a sauce). Grilled chicken, Air-Fryer Salmon, grilled ham, or Grilled Lobster Tail all provide a light dish that would balance out the heavier scalloped potatoes. Veggies like Air-Fryer Peppers and Crispy Asparagus would work nicely, thanks to how good they taste with cheese.

Scalloped Potatoes

Dress up your spuds in cheese with this recipe for Scalloped Potatoes—an ooey gooey side dish that is perfect for fancy meals without taking an eternity to prepare.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 324kcal

Author FoodFaithFitness

Ingredients

4 cups thinly sliced potatoes Yukon Gold or Russet
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups whole milk
1 tsp salt
1 dash cayenne pepper
1 1/2 cups grated sharp cheddar cheese divided
paprika (for garnish)

Instructions

Preheat your oven to 350°F. Lightly grease a 1.5-quart baking dish with butter or non-stick spray.
In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour until smooth to create a roux.
Gradually add the milk to the roux, whisking constantly to prevent lumps. Season with salt and a dash of cayenne pepper.
Continue to cook the sauce on low heat, stirring frequently, until it thickens and comes to a gentle boil.
Remove the sauce from heat and stir in 1 cup of the grated cheddar cheese until it’s completely melted and the sauce is smooth.
Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and cheese sauce.
Sprinkle the top with the remaining 1/2 cup of cheddar cheese and a dusting of paprika for a touch of color.
Bake in the preheated oven, uncovered, for approximately 1 hour, or until the potatoes are tender when pierced with a fork.
DEVOUR!