This easy scalloped potatoes recipe proves that potatoes are the most underrated food. Scalloped Potatoes make the perfect side dish the whole family will enjoy and they are simple to make.
If someone were to ever ask me one thing that we always have on hand, my answer would be: potatoes!
Our household truly loves potatoes. Not only are they delicious, but they can be prepared so many different ways so you’ll never get bored!
With that being said, nothing is better than layers of potatoes covered in a creamy sauce, topped with cheese and baked until golden brown.
If I’m being completely honest, this is the best scalloped potatoes recipe out there and you have to give it a try! It is the best side dish or if you really love potatoes, it can be a great main dish as well.
Want another delicious potato recipe? Try these Instant Pot Fingerling Potatoes.
Easy Scalloped Potatoes
Ingredients:
- Thinly Sliced Potatoes – My favorite are yukon gold, russet potatoes or red potatoes
- Butter
- Flour
- Heavy Cream
- Coarse Ground Garlic Salt with Parsley
- Tabasco Sauce
- Shredded Colby Jack Cheese
- Shredded Parmesan Cheese
- Finely Minced Parsley
Directions:
Grease a 9×13 casserole dish with butter and set aside.
Use a sharp knife or potato peeler to peel the skin off the potatoes.
Slice potatoes thinly using a knife or mandoline.
Place the stick of butter into a large skillet and melt butter over medium-high heat.
Add the flour and stir well until it’s completely incorporated and smooth.
Add the heavy cream and whisk until smooth.
Add the Garlic Salt, and the dash of Tabasco Sauce, and stir well.
Bring sauce to a boil, and turn heat to low, stirring constantly for 1 minute.
Stir in the shredded cheeses reserving about 1/4 cup of each to sprinkle on top of dish.
Place half of potatoes in an even layer in the dish and spoon about half the sauce over the potatoes.
Place the remaining potatoes in the dish and spoon the remainder of the sauce over the second layer of potatoes.
Sprinkle the shredded cheese over the top layer of potatoes and place the dish in the oven.
Bake at 350 for about an hour. Keep watch on the potatoes, making sure the cheese on top of the potatoes doesn’t burn.
If the cheese gets too dark, cover loosely with aluminum foil.
Remove the dish when baked and cool slightly before serving.
Top with minced parsley.
Serve and Enjoy!
Things to Note:
- If you’d prefer, you can use shredded sharp cheddar in place of the colby jack cheese.
- If you don’t like parsley, you can use fresh thyme instead.
- You can use sweet potatoes if you prefer the extra sweetness.
- Store leftovers in an airtight container in the fridge for 2-3 days.
Scalloped Potatoes
Equipment
Ingredients
- 8 cups of thinly sliced Potatoes – about 4 pounds
- 1 stick of butter
- ⅓ cup of Flour
- 3 – 4 cups of Heavy Cream
- 1 Tablespoon of coarse ground Garlic salt with Parsley
- 1 dash of Tabasco Sauce
- 1 package of Colby Jack shredded cheese – 12 ounces
- 1 package of Parmesan Cheese – shredded – 12 ounces
- Finely minced Parsley
Instructions
- Grease a 9×13 casserole dish with butter and set aside.
- Use a sharp knife or potato peeler to peel the skin off the potatoes.
- Slice potatoes thinly using a knife or mandoline.
- Place the stick of butter into a large skillet and melt butter over medium-high heat.
- Add the flour and stir well until it's completely incorporated and smooth.
- Add the heavy cream and whisk until smooth.
- Add the Garlic Salt, and the dash of Tabasco Sauce, and stir well.
- Bring sauce to a boil, and turn heat to low, stirring constantly for 1 minute.
- Stir in the shredded cheeses reserving about 1/4 cup of each to sprinkle on top of dish.
- Place half of potatoes in an even layer in the dish and spoon about half the sauce over the potatoes.
- Place the remaining potatoes in the dish and spoon the remainder of the sauce over the second layer of potatoes.
- Sprinkle the shredded cheese over the top layer of potatoes and place the dish in the oven.
- Bake at 350 for about an hour. Keep watch on the potatoes, making sure the cheese on top of the potatoes doesn't burn.
- If the cheese gets too dark, cover loosely with aluminum foil.
- Remove the dish when baked and cool slightly before serving.
- Top with minced parsley.
- Serve and Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.