Old Fashioned Scalloped Potatoes
There s something magical about a dish that fills your kitchen with the most incredible aroma and brings everyone to the table with anticipation. These old fashioned scalloped potatoes do exactly that. With tender potato slices nestled in a velvety cheese sauce and baked until golden on top, this classic comfort food has been warming hearts and satisfying appetites for generations. Perfect as a side dish for holiday dinners or Sunday roasts, these scalloped potatoes are surprisingly easy to make and guaranteed to become a family favorite.
Frequently asked questions
＋ − Can I make scalloped potatoes ahead of time?
Yes! You can assemble the dish up to a day ahead, cover tightly, and refrigerate. Add an extra 10-15 minutes to the covered baking time if baking from cold.
＋ − Why did my scalloped potatoes turn out watery?
This usually happens when potatoes aren t dried properly after slicing or if the sauce wasn t thick enough before baking. Make sure to pat potatoes dry and cook the sauce until it coats the back of a spoon.
＋ − What's the best potato variety for scalloped potatoes?
Yukon Gold potatoes are ideal because they hold their shape well while becoming creamy. Russets work too but may break down more, while waxy potatoes like red potatoes stay too firm.
＋ − Can I make this dish dairy-free?
Yes, substitute the butter with vegan butter, use unsweetened plant milk, and replace the cheese with nutritional yeast or dairy-free cheese alternatives.
Old Fashioned Scalloped Potatoes
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish. Wash, peel, and slice the potatoes into 1/8-inch thick rounds using a mandoline or sharp knife. Keep sliced potatoes in cold water to prevent browning.
- 2
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden and fragrant. Gradually add milk, whisking constantly to prevent lumps. Cook until sauce thickens, about 5 minutes. Remove from heat and stir in salt, pepper, nutmeg, and 1 cup of cheese until melted and smooth.
- 3
Drain and pat potatoes dry. Layer half of the potato slices in the prepared baking dish, overlapping slightly. Scatter half of the sliced onions over potatoes. Pour half of the cheese sauce over this layer. Repeat with remaining potatoes, onions, and sauce.
- 4
Sprinkle the remaining 1/2 cup of cheese evenly over the top. Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking for 25-30 minutes until top is golden brown and potatoes are fork-tender.
- 5
Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to set. Garnish with fresh chopped chives and serve hot.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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