Scalloped potatoes with 3 cheeses for a heavenly side

I still remember those Sunday dinners at my grandmas house. The whole place would smell like roasting chicken and those incredible potatoes. She would pull this bubbling golden-brown dish out of the oven and we would all just dive in. It was the ultimate comfort food. That creamy texture and the way the top got perfectly crispy is something I have spent years trying to get just right. Honestly there is nothing quite like a home-cooked meal to make everything feel better and bring the family together.

Ingredients You Need for Scalloped Potatoes

I always go for Yukon Gold potatoes because they have that buttery texture that just melts. For the liquid I use chicken broth or vegetable broth to keep things flavorful. You will also need some heavy cream butter garlic and fresh thyme. If you want to make it a bit more filling I love adding thin slices of smoked beef or some cooked chicken breast between the layers. It makes it so hearty and everyone loves the extra protein.

• Five pounds of Yukon Gold potatoes
• Four tablespoons of butter
• Three cloves of garlic minced
• Two cups of heavy cream
• One cup of chicken broth
• Fresh thyme leaves
• Salt and pepper to taste
• Optional smoked beef or cooked chicken breast

How to Bake the Best Scalloped Potatoes

You need to give yourself some time for this one because you cannot rush perfection. It takes about 20 minutes to get everything ready and then another 60 to 70 minutes in the oven. One big mistake people make is cutting the potatoes too thick. If they are like big chunks they will never get soft in the middle. I really recommend using a mandoline slicer to get them perfect every time so they cook at the same rate.

Preparing the Slices

First peel those potatoes and slice them until they are exactly one eighth of an inch thick. As you slice them drop them into a bowl of cold water. This keeps them from turning brown while you get the rest of the stuff ready. Just make sure to pat them dry with a towel before they go into the dish or the sauce will get too watery.

Making the Creamy Scalloped Potatoes Sauce

This is where the magic happens. Melt your butter in a pan and whisk in some flour to make a roux. Then slowly pour in your milk and broth. You have to stir constantly. If you stop you might get lumps and that is just frustrating for everyone. Keep whisking until it is nice and thick and smooth.

Layering the Pan

Grease your baking dish really well so nothing sticks. I like to layer the potatoes like shingles on a roof. If you are using the beef or chicken tuck those pieces in between the potato layers. Pour some of that creamy sauce over every single layer as you go. You want to make sure every slice is coated so they all cook evenly and taste amazing.

Expert Tips for Scalloped Potatoes

Here is a big secret I learned. Cover the dish with foil for the first half of the baking time. This helps steam the potatoes so they get tender all the way through. Then take the foil off for the last bit so the top gets that beautiful golden crust we all love. Also let the dish rest for at least 10 minutes after it comes out of the oven. This lets the sauce thicken up so it is not runny when you scoop it out.

Frequently Asked Questions About Scalloped Potatoes

People always ask if they can make this ahead of time. Yes you can easily do that. Just reheat it in the oven when you are ready to serve. If your sauce curdles it is usually because the heat was too high or the dairy was too low in fat. Using heavy cream really helps prevent that from happening. If you have leftovers they actually taste even better the next day after the flavors have sat for a while.

Estimated Nutrition for Scalloped Potatoes

This is a breakdown of what you are getting in each serving. It is a rich dish so a little goes a long way for a side or a main meal.

• Calories 320
• Fat 18 grams
• Carbohydrates 35 grams
• Protein 6 grams

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