Dinner

Scalloped Potatoes

Name: Scalloped Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Ingredients: 2.5 pounds russet or Yukon Gold potatoes; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2.5 cups whole milk, warmed; 1 teaspoon salt; 1/2 teaspoon white pepper; 1/2 teaspoon garlic powder; 1 cup sharp cheddar cheese, grated (optional but traditional); 2 tablespoons fresh breadcrumbs mixed with 1 tablespoon melted butter (topping)

This is the classic scalloped potatoes: thinly sliced potatoes layered with a rich, silky cream sauce and cheese, baked until golden on top and tender throughout. It's the elegant potato casserole that feels fancy but is pure comfort.

288calper serving 9gprotein 34gcarbs 13gfat 20min prep 50min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Scalloped Potatoes — common questions

Can I make scalloped potatoes ahead?

Yes. Assemble completely (before baking), cover, and refrigerate up to 24 hours ahead. Bake from cold—add 10–15 minutes to baking time and tent with foil for the first 50 minutes to keep the top from over-browning.

Do I have to use cheese?

No—classic scalloped potatoes don't always include cheese, only the cream sauce. Omit it if you prefer; the potatoes will be creamy but less rich, and the baking time stays the same.

Why is my cream sauce lumpy?

The flour wasn't cooked long enough, or cold milk was added to the roux. Cook the flour-butter paste for 1 full minute, and always whisk cold milk in slowly, or warm it first so it blends smoothly.

Can I slice potatoes the day before?

Yes, but place them in cold water to prevent browning, then drain and pat dry before layering and adding the sauce. They'll cook the same way.

What if the top browns too fast?

Tent the dish loosely with foil after 30 minutes of baking, then uncover for the final 15–20 minutes to let it brown fully. This prevents the edges from getting too dark while the center finishes.

Can I use heavy cream instead of milk?

Yes, use 2 cups cream and 1/2 cup milk for a richer dish. The sauce will be thicker, so whisk it a minute or two longer. The potatoes may bake 5 minutes faster.