Scalloped Potatoes are a classic side that’ll have everyone begging for seconds! Serve them up during the week or for your holiday dinner!
It’s almost Thanksgiving time and I am so ready to get cooking! This year we’re keeping it small – just Mike’s mom and her husband, the hubs, the boys, and me. I’ve started planning the menu and my potato fixation is coming out in full force! I have three different potato side dishes on the brain and these scalloped potatoes are at the top of the list!
My easy scalloped potatoes are everything you want them to be. A subtly flavored cream sauce, tender slices of potatoes, and that golden top showing everyone you cooked them just right. Food porn, people.
Bonus, you can totally take any leftover holiday ham (Christmas or Easter) and use it to make scalloped potatoes and ham. Yes. More reasons for yummy potatoes in your life.
Mashed potatoes are my go-to, must-have side dish during the holidays. They are hands down everyone’s favorite. I mean really, how can you not love the best comfort food ever?
I got the best food compliment of my life a few years ago at Thanksgiving. My dad told me the mashed potatoes I made tasted just like my grandma’s. I was floored. Game over. I’ve arrived as a cook.
Since I’ve apparently perfected mashed potatoes it’s time to turn my attention to one of my other favorite preparations, homemade scalloped potatoes. Simple, delicious, creamy scalloped potatoes are oh so freaking good! Those boxed potatoes have nothing on this recipe!
I’ve made these potatoes a few times now, a few different ways, and this classic version is hand down the best scalloped potatoes recipe I’ve tasted.
While I’m a big fan of more garlic in recipes, don’t add any extra to these potatoes. This dish is perfectly balanced as is and the garlic flavor definitely comes through. Trust me.
Why is it called scalloped potatoes
Scalloped potatoes come from the Old English word “collop” which means “to slice thinly”. That’s it. 🙂
Scalloped Potato Ingredients
POTATOES – I like using Yukon Gold potatoes for this recipe – AKA fancy yellow potatoes. They’re waxy and hold their shape while baking… unlike Russet potatoes. You could also use red potatoes, but the Yukon Gold potatoes taste creamier to me.
If you want to get crazy, you can use half Yukon Gold potatoes and half purple potatoes for some color. Purple potatoes taste just like regular potatoes; the only difference is they’re purple.
SAUCE – This recipe uses a variation on a basic white sauce. The garlic adds some extra flavor and instead of flour, the potato starches help thicken the sauce. It’s so simple you’ll wonder how it tastes so good!
How to Make Scalloped Potatoes
- Start by preheating your oven to 350 degrees F. Rub the smashed garlic clove around the bottom and sides of a 9-inch x 9-inch baking dish. This adds flavor without being over the top garlicky. Set the garlic aside.
- After that, rinse and dry the potatoes. I leave the skin on, but you can peel them if you prefer. Using a sharp chef’s knife or mandoline slicer, cut the potatoes into thin slices. Set the potatoes aside for now.
- Sauce time! Add the garlic, butter, half-and-half, salt, pepper, and nutmeg to a large pot over medium-high heat. Bring the sauce to a simmer, stirring often.
- Once simmering, add the potato slices to the sauce and bring everything to a boil. Continue cooking until the sauce starts to thicken up, about 5 to 7 minutes.
- Carefully transfer the potatoes to your prepared baking dish. I use a spoon to scoop the potatoes into the dish first and then pour in the sauce. That way potatoes aren’t splashing hot sauce everywhere when they plop into the dish. Spread the potatoes out so they’re evenly distributed in the dish.
- Bake the potatoes for 1 hour. Spoon the sauce over the potatoes a couple of times while they’re baking. This will keep the potatoes on top from drying out.
- When the potatoes are done the sauce will be bubbling and a golden-brown top will have formed. Remove the baking dish from your oven and let them rest for 15 minutes before serving.
Don’t skip the resting time! If you do the sauce won’t have a chance to cool down and set up a bit. If you wait you can cut the potatoes into easier to serve portions. (This leaves more room on your plate for the rest of your holiday meal or dinner!)
What’s the difference between scalloped potatoes and au gratin potatoes
When you add cheese to the white sauce and sprinkle cheese on top of the potatoes you’re making au gratin potatoes. Skip the cheese and you’ve got a scalloped potato recipe.
What goes with scalloped potatoes
Are potatoes your favorite side dish too?
- Garlic Parmesan Roasted Red Potatoes
- Pesto Mashed Potatoes
- Sweet Potato Pie (not a side dish, but YUM!)
- Potato Salad
- Maple Glazed Sweet Potatoes
- Potato Leek Soup
- More side dish recipes
- Preheat the oven to 350 degrees F. Rub the garlic around the bottom and sides of a 9-inch x 9-inch baking dish. Remove the garlic from the dish and set aside in a bowl.
- Using a sharp chef's knife or a mandoline slicer, cut the potatoes into very thin slices. Place in a large bowl and set aside.
- Place a large pot over medium-high heat. Whisk together the garlic, butter, half-and-half, salt, pepper, and nutmeg. Bring it to a simmer.
- Add the potatoes and bring to a boil. Cook until the sauce begins to thicken, about 5 to 7 minutes.
- Transfer the potatoes to your prepared baking dish, and then carefully pour the sauce over the potatoes. (I like putting the potatoes in first so that they don't splash into the hot liquid.) Use a large spoon to distribute the potatoes evenly in the dish.
- Bake for 1 hour. Spoon the sauce over the potatoes a couple of times during baking to keep the potatoes on top from drying out.
- When cooking time is up, the top will be golden brown and the sauce will be bubbling. Remove from the oven and let rest for 10 to 15 minutes before serving.