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These creamy scalloped potatoes are the perfect side dish to a decadent piece of meat or to a veggie loaf, as they pack an amazing texture and flavor all into one less-talked about potato form!
While most people are obsessed with mashed potatoes, baked potatoes, or fried potatoes, the scalloped potatoes are one of those recipes that I love to make when it’s time for something different that still tastes great.
The joy here is that unlike mashed potatoes where you incorporate the cheese and cream into the potatoes, never to be seen again (though hopefully tasted), scalloped potatoes have the cheese sauce poured right on top.
Not only does this create an awesome crispiness, but if you’re someone who’s into a recipe for the pull-apart cheese action, then this is your perfect match.
This recipe is from Joanna Gaines’ Magnolia Table cookbook, though ingredient amounts have been changed and possible substitutions added that aren’t mentioned in the book.
To make scalloped potatoes, you’ll need:
- unsalted butter – to give flavor and richness to the sauce
- salt – for seasoning and taste for our potatoes
- white potatoes – the main star of the show! Any sort of white potato or baking potato is fine, but Russet potatoes are typically the gold standard
- garlic cloves – for that delicious garlicky taste
- all-purpose flour – to thicken the sauce poured over the potatoes
- heavy cream – adds creaminess and taste to the sauce
- whole milk – adds creaminess to the sauce
- black pepper – for seasoning
- chives – for topping and aesthetics
- Gruyere cheese – creating the bulk of the flavor in the sauce and cheesy creaminess
How to Make Scalloped Potatoes
Preheat your oven to 350F (180C) and butter a baking dish (this is a great one).
This recipe used a circular dish, but you can arrange the potatoes to fit in any dish that is around 9 x 12 or 9 x14 inches.
Peel your potatoes and chop your potatoes into circular slices, about 1 cm in width each.
To make sure that you don’t end up with too many potatoes that won’t fit in your final dish, you can check by putting them in your dish before boiling the potatoes.
Fill a pot with water and add salt, then bring it to a boil.
Make sure you use enough water to cover the potatoes.
Once boiled, pour the potatoes in and simmer until tender.
You want them to be cooked and be able to pierce at least somewhat with a fork, but not so cooked that they fall apart when you pierce them.
Drain the potatoes and set aside while preparing the other ingredients.
Using a medium saucepan, melt your butter over medium heat.
Put in the garlic and cook on medium-low heat until it’s fragrant (keep it short: only about 20-30 seconds).
Increase the heat a little to your medium setting, pour in the flour and cook for 2-3 minutes.
Make sure to continually stir.
Continue stirring or whisking regularly and pour in the cream and milk. Keep going until the sauce is smooth.
Add in the cheese (Gruyere), salt, and pepper. Stir until cheese is melted.
Use your baking dish and arrange the potatoes in whatever formation you like.
Pour the sauce over them.
Bake for 25-30 minutes until it’s lightly browned on top.
Add chives on top for the look and serve.
Tips for Cooking
- To make this recipe as no-fuss as possible, don’t worry about peeling the potatoes. A lot of the nutrients are in the skin anyway!
- For presentation purposes, the potatoes will look better if you arrange them in a way that puts the flat sides of the slices (ie, the actual potato and not the peel ends) together. If you’re not worried about presentation, still try to put them in your baking dish upright so each potatoes gets some of the sauce, but you don’t have to get intricate or try and make a flower or anything fancy.
- If you’re confident in the kitchen, you can make the sauce while the potatoes are boiling, but it only takes about 8 minutes so less experienced chefs should just boil the potatoes first, set aside, and then do the sauce as a separate task.
- The just-boiled potatoes will be, well, hot! Run them in cold water if you want to work with them right away, or just let them cool.
This dish is already vegetarian, but if you would like to make it vegan, you would want to use vegan cream, a vegan milk, and a vegan cheese (make sure you choose one that melts well).
If you don’t like Gruyere or can’t find it, you can use a simpler cheese like cheddar and you’ll still have a delicious side.
You can store the scalloped potatoes in the fridge for up to 3 days, but make sure to use an airtight container like this one.
Don’t leave at room temperature except when serving.
If you’re wondering, “can I freeze scalloped potatoes?” the answer is yes, for up to 3 months, but plan on using within 2 weeks for the best flavor.
What to Serve with Scalloped Potatoes
Scalloped potatoes go great with any meal that has potatoes as a side dish.
Serve scalloped potatoes with chicken, steak, burgers, or veggie patties for a delicious meal.
The scalloped potatoes are creamy and relatively heavy as a side dish, so if you’re looking for other sides to pair with scalloped potatoes, go with something light like a fresh salad.
- 3 tablespoons unsalted butter
- 3 medium-large potatoes, peeled
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 ounces Gruyere cheese, grated
- 1/4 teaspoon black pepper
- 1 tablespoons minced chives
- Preheat the oven to 350F.
- Put some butter on a paper towel and butter the entire inside of your baking dish (this is extra to the butter listed in the ingredients).
- Chop your potatoes into about 1 cm slices (so that your final outcome is a circle)
- Boil a pot of salted water.
- Add the potatoes to the boiling water and then turn down the heat to a simmer.
- Simmer for around 8 minutes until they're tender.
- Drain the potatoes and set aside.
- Use a medium saucepan to melt the butter over a low heat. As soon as it's melted, add the garlic and stir for about 30 seconds until softened.
- Increase the heat to medium and add in the flour. Stir constantly for 2 to 3 minutes, whisking if you have one.
- Continue to stir/whisk and pour in the cream and milk until the sauce is smooth.
- Add the cheese, 1/8 teaspoon salt and the pepper. Stir until the cheese is melted.
- Arrange the potatoes in your baking dish and pour the sauce over your potatoes.
- Bake until the potatoes are lightly browned on top, which takes about 25 minutes.
- Top with chives and serve!
1. For presentation purposes, the potatoes will
look better if you arrange them in a way that puts the flat sides of the slices
(ie, the actual potato and not the peel ends) together. If you're not worried
about presentation, still try to put them in your baking dish upright so each
potatoes gets some of the sauce, but you don't have to get intricate or try and
make a flower or anything fancy.
2. If you're confident in the kitchen, you can
make the sauce while the potatoes are boiling, but it only takes about 8
minutes so less experienced chefs should just boil the potatoes first, set
aside, and then do the sauce as a separate task.
3. The just-boiled potatoes will be, well, hot!
Run them in cold water if you want to work with them right away, or just let
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Amount Per Serving: Calories: 546Total Fat: 40gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 124mgSodium: 392mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 15g