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Craving a comforting side dish? Scalloped potatoes are the answer! You can make this creamy, cheesy potato casserole with just a few simple ingredients. Thinly sliced potatoes are layered with a rich sauce and baked until golden and bubbly.
This classic recipe is perfect for family dinners or holiday meals. You’ll love how easy it is to prep in about 25 minutes. Then just pop it in the oven and let it bake to perfection!
Exact Ingredients (Scalloped Potatoes Recipe + Possible Substitutes)
Here’s what you’ll need to make delicious scalloped potatoes:
- 2 pounds russet potatoes, thinly sliced
- 1 onion, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Don’t have all these ingredients? No worries! Try these substitutes:
- Yukon gold or red potatoes instead of russet
- Shallots or leeks in place of onion
- Margarine or olive oil instead of butter
- Gluten-free flour mix for all-purpose flour
- Plant-based milk for regular milk
- Gruyère or fontina cheese to replace cheddar
For extra flavor, you can add:
- 2 minced garlic cloves
- 1 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese on top
Remember, the key to great scalloped potatoes is thinly sliced spuds and a creamy sauce. Happy cooking!
Instructions
Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and grease it with butter.
Slice your potatoes thinly, about 1/8 inch thick. A mandoline slicer works great for this, but a sharp knife will do too.
In a bowl, mix together ranch dressing, mayonnaise, milk, minced garlic, and 1 cup of shredded cheddar cheese.
Add your sliced potatoes to the mixture. Stir gently to coat each slice with the creamy sauce.
Pour the coated potatoes into your greased baking dish. Spread them out evenly.
Cover the dish with foil and bake for 45 minutes.
Take the dish out and remove the foil. Sprinkle the remaining cheese on top.
Put it back in the oven, uncovered, for another 15-20 minutes. The cheese should be melted and bubbly.
Let the dish cool for a few minutes before serving. Your scalloped potatoes are ready to enjoy!
Tips, Tricks & Storing
Want to make your scalloped potatoes even better? Try these easy tips:
Slice potatoes thinly and evenly for the best texture. A mandoline slicer works great for this.
Add some spice by mixing in chopped green chilies between the layers. It gives a nice kick!
Cover the dish with foil while baking to keep the potatoes moist. Remove it for the last 10-15 minutes to get a crispy top.
For extra flavor, try different cheese combinations. Sharp cheddar and Gruyère make a tasty duo.
Don’t overcook the potatoes – they should be tender but not mushy. Test with a fork for doneness.
To store leftovers, let them cool completely. Put them in an airtight container and refrigerate for 3-4 days.
When reheating, add a splash of milk and cover with foil to keep them creamy. Warm in a 350°F oven until heated through.
For a make-ahead option, assemble the dish but don’t bake it. Cover and refrigerate for up to 24 hours before cooking.