Scalloped Potatoes (Easy and Cheesy!)
This easy scalloped potatoes recipe is the most perfect side dish to accompany your next hearty meal or holiday feast! Thinly sliced potatoes roasted with a flavorful creamy white sauce. So cheesy and good!
Holiday gatherings will for sure look a bit different this year (cuz hello, safety!) but it’s all good. Listen, when you can whip up some great recipes in the kitchen, vibe out, and binge watch some bomb shows (I need some new rec’s too!)…all is relatively okay. Whether you’re planning on spending the holidays by yourself, with your bae/family, or with friends; I hope some of my recipes can bring you some comfort + joy.
Disclosure: This post is sponsored by Colavita who I’m so excited to partner with; and all thoughts and opinions expressed here are my own. As always, I am so grateful for brand partnerships like this!
I’m using their Roasted Garlic Extra Virgin Olive Oil within this scalloped potatoes recipe, the flavor is amazing! ICYMI, I recently shared this homemade sausage and fennel pizza in partnership with them too!
Do you have any recipes planned for your holiday feasts? For breakfast/brunch, I’m still deciding between my overnight cinnamon rolls, these sweet potato cinnamon rolls, and my lemon sweet rolls >>> all sooo very damn good, please halp! However, while I might be on the fence about our morning situation, I know for *absolute* sure that my collard greens and smoked gouda mac and cheese will be present!
While the main entrees like the turkey, roasted chicken, and other meaty faves get all the buzz; I stand firm in my belief that the side dishes are where it’s truly at! Don’t even try to come for me about this!
Therefore, my newest offering to you is this scalloped potatoes recipe. Have you ever heard of them or gotten to enjoy this type of pure carb-heaven before? Scalloped potatoes are super thinly sliced potatoes that are nestled together (typically in a casserole-style fashion); and covered in a a creamy/cheesy sauce and baked until golden brown and crispy all over. Cheese and potatoes, forever and always, amen.
More Great Recipes To Try
- Maple Roasted Brussels Sprouts with Pork Belly
- Classic Red Wine Braised Short Ribs
- Roasted Sweet Potato Soup
- One-Pot Creamy Beef Pasta
- Creamy Chicken and Mushrooms
- Loaded Olive Cheese Bread
- Easy Skillet Lasagna
- Salmon Cakes with Quick Aioli
Ingredients To Make This Scalloped Potatoes Recipe
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Yukon gold potatoes
- Colavita Roasted Garlic Extra Virgin Olive Oil
- All-purpose flour
- Chicken Stock
- Gruyère cheese
- Parmigiano-reggiano cheese
- Smoked Paprika
Humbly bragging to tell you that these scalloped potatoes are the very best! I am a huge fan of using Yukon gold potatoes when making scalloped potatoes because of their extra tender and buttery flesh. The Colavita Roasted Garlic Extra Virgin Olive Oil has a beautiful all-natural and freshly pressed roasted garlic taste that the potatoes get coated in. That deep roasted garlic flavor infuses into the potatoes and gives nice garlicky flavor throughout this dish. Additionally, this recipe is so easy to make! Let’s get into dis!
How To Make These Scalloped Potatoes
- Slice the potatoes: I recommend using a mandoline for super thin potato slices. Mandolines will provide quick and consistent slices! Slicing potatoes with a knife will be super tedious and will likely not yield uniform slices. I use my mandoline on the smallest/thinnest setting that it has. *Pro tip* – mandolines have a reputation for causing injuries when the user is not careful. Thus, be extra mindful of the positioning of your fingers/hands when using. Next, add the sliced potatoes into a large bowl and coat with olive oil. Allow the oil to sit and marinate onto the potatoes while you make the cream sauce.
- Arrange the potatoes: Spread the potato slices, evenly, inside the baking dish. Arrange them upright as pictured in photos. This method is best to make sure that sauce is evenly spread on top.
- Make the cream sauce: This scalloped potatoes recipe has a delicious and flavorful roux-based cream sauce that comes together easily. Next, after the cream sauce is made, simply pour it evenly over the sliced potatoes. I also use my fingers (or a fork) to move sauce around in between potato slices for extra good measure. Top with more shredded cheese. Finally, cover the dish with foil to prevent over-browning and bake the scalloped potatoes in the oven for 30 minutes. Remove the foil and bake again for another 30-35 minutes or until golden brown and edges are bubbly and crispy.
- Allow to cool: Let scalloped potatoes cool slightly and top with fresh chopped chives and more freshly grated parmigiano-reggiano cheese, if desired. Serve as is or alongside other main entrees.
Additional Swap-Ins and Add-Ons
- Alternate potatoes: As I mentioned earlier, I find Yukon gold potatoes to be the best for making scalloped potatoes. However, feel free to use russet potatoes in place of.
- Milk substitute: Use half and half or 2% milk.
- Using other kinds of cheese: I recommend using white cheddar, mozzarella, fontina, or asiago cheese. Aim for grating the cheese yourself because store bought pre-shredded cheese has a coating on it that doesn’t melt as well as freshly grated cheese!
- Add some meat: These scalloped potatoes will be perfect with some chopped bacon or crispy pancetta. You can add them as a topping or fold them into the sauce after you make it.
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UNTIL NEXT TIME…LOVE AND BUTTER,
This easy scalloped potatoes recipe is the perfect side dish to accompany your next hearty meal or holiday feast! Thinly sliced potatoes roasted with a flavorful creamy white sauce.
- 3 1/2 pounds Yukon Gold potatoes, sliced thinly
- 2 tablespoons Colavita Roasted Garlic Extra Virgin Olive Oil
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken stock
- 8 ounces freshly grated gruyère cheese, divided
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- Freshly chopped chives, for garnish, optional
- Preheat the oven to 400°F. Grease a 9×13-inch baking dish with butter/spray and set aside.
- Place sliced potatoes into a large bowl and drizzle with roasted garlic olive oil. Use your hands to thoroughly rub oil into all potatoes. Let sit to infuse together while you prepare the cream sauce.
- In a medium-sized sauté pan, melt butter over medium heat. Once butter has melted completely, whisk in flour and stir until all flour has dissolved. Then pour in milk and chicken stock and continue stirring. Let mixture come up to a slight simmer, about 2 minutes.
- Sprinkle in half of the gruyère cheese and all of the parmigiano-reggiano cheese, continue stirring until all cheese has melted nicely into the cream. Season the cream sauce with salt, pepper, and paprika; mixing until well combined. Then remove the cream sauce from the heat.
- Layer the potatoes, upright and in a vertical row, into the prepared baking dish. Repeat until all potatoes are nestled inside of the baking dish. Pour cream sauce all over tops of potatoes. Then use your fingers or a spoon to spread sauce between potato crevices, if necessary.
- Sprinkle remaining 1 cup of gruyère cheese all over the top of scalloped potatoes.
- Cover the baking dish with aluminum foil and bake dish for 30 minutes. Then remove the foil and bake dish again for another 30-35 minutes or until top is golden brown and edges are crispy.
- Let scalloped potatoes cool down for at least 10 minutes.
- Garnish with chives, if desired. Serve warm and enjoy!
- You can replace chicken stock with vegetable broth/stock, if desired.
- Scalloped potatoes will keep in the refrigerator for up to three days stored in an airtight container.
Keywords: sides, potatoes, scalloped potatoes