Scalloped Potatoes is such a classic side dish that pairs well with practically any type of meat. Evenly sliced spuds that are then smothered in a seasoned cream sauce, before being baked to perfection.
Nothing says comfort like a creamy side of scalloped potatoes. While it might seem like a complicated recipe, it really isn’t. It’s straightforward and the potatoes are totally worth the amount of work. The recipe is a great way to spruce up potatoes, which could be an often-used side dish in your house.
What To Serve With Scalloped Potatoes
This potato side dish is particularly popular for holidays such as Easter, Christmas and Thanksgiving. It pairs especially well with this Slow Cooker Apple Cider Ham and is one of my favorite classic recipes. Try it with my Slow-Cooker Engagement Chicken, Peppercorn Pork Tenderloin, Slow-Cooker Pot Roast (substitute the scalloped potatoes for the mashed potatoes included in this recipe), or pair them with a good, old-fashioned steak.
Which type of potato do you use?
Yukon potatoes have a tender skin which don’t require peeling which makes this the perfect potato variety for this easy recipe. They also hold their shape well for a pretty presentation. An alternative would be Russet potatoes, which are high in starch and low in moisture. They keep their shape during baking and come out nice and fluffy.
How To Store Scalloped Potatoes
Allow the potatoes to cool completely. Cover well and refrigerate for up to 4 days. On the day of serving, remove from the refrigerator and allow to sit for about 30 minutes. Bake uncovered for about 30 minutes or until potatoes are tender and sauce is bubbling and heated through. You can also freeze the potatoes by putting them in an airtight container first. They can be frozen for up to 3 months. After the 3 months, the potatoes will still be safe to eat but will degrade in quality. Let them thaw overnight in the fridge before reheating, as explained above.
Classic Scalloped Potatoes
Ingredients
- 2 pounds Yukon gold potatoes
- 3 tablespoons butter, divided
- 2 tablespoons minced shallot
- 2 tablespoons flour
- 1/2 cup chicken or vegetable stock
- 3/4 cup half and half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Generously butter a 2 quart casserole dish with ½ tablespoon to 1 tablespoon butter.
- Using a mandoline, food processor or knife, thinly slice potatoes into ⅛ inch thin slices, and arrange potatoes in even layers in a buttered casserole dish.
- In a small pot, melt 2 tablespoons butter over medium heat. Add in the minced shallot and saute for about 3 minutes or until the shallots begin to soften, being careful to not burn your shallots.
- Add in flour, whisking well, to form a roux (thickened paste). After the roux has cooked for 1 minute, slowly whisk in stock and half and half.
- Season with salt and pepper and grated nutmeg. Add in fresh thyme leaves to the cream sauce. Allow to simmer for several minutes until sauce is thickened, whisking constantly.
- Pour cream sauce over potatoes. Push down slightly to allow sauce to cover all the potatoes from top to bottom. Cover scalloped potatoes tightly with foil.
- Bake covered for 45 minutes. Uncover and bake for an additional 25-30 minutes, until potatoes are tender and browned.
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