Real Recipes From Real Home Cooks ®

scalloped potatoes

★★★★★ 11
a recipe by
Donna Brown
West TN, TN

My mother could make the best scalloped potatoes. It's so easy as most of the ingredients you already have in your pantry. They are so full of flavor, they go with almost any menu and they are such a comfort food.

Blue Ribbon Recipe

Scalloped potatoes are thinly sliced and cooked in cream. To a purist, this recipe may be considered au gratin potatoes since cheese is added to the side dish. Both terms seem to be used interchangeably in recipes nowadays. Whatever you want to call it, these potatoes are decadent and delicious. They're cheesy, creamy, and a must on your holiday table. Red potatoes are used in this recipe which have a naturally smooth, creamy texture. If you prefer soft onions, saute them in a pan for a few minutes before beginning the cheeses sauce.

— The Test Kitchen @kitchencrew
★★★★★ 11
method Bake

Ingredients For scalloped potatoes

  • 4 or 5
    medium red skin potatoes, peeled and sliced thin (I use a mandolin for uniformity); 4-5 cups total sliced potatoes
  • `1/3 c
    all-purpose flour
  • 1/3 c
  • 2 c
    milk (I use 2% milk)
  • 1 tsp
  • black pepper, to taste
  • 8 oz
    shredded or grated cheddar cheese
  • 1/2
    onion, minced
  • chicken broth
  • minced garlic, to taste
  • parsley

How To Make scalloped potatoes

  • Greasing a baking dish.
    Preheat oven to 350 F. Prepare a 1 1/2 - 2-quart baking dish by buttering the dish generously (I use cooking spray).
  • Butter, milk, flour, onion, salt, and pepper in a double boiler.
    In a double boiler, combine butter, milk, flour, onion, salt, and pepper.
  • Adding shredded cheese.
    Cook on low heat until it begins to thicken, stirring constantly with a whisk. Add 1/2 of your cheese and stir until cheese melts.
  • Chopped parsley added to the sauce.
    Remove pan from heat and add parsley to your taste.
  • Sliced potatoes in a saucepan with chicken broth.
    While you are cooking this, in another saucepan add sliced potatoes and cover with chicken broth.
  • Cooking potatoes halfway in broth.
    Bring to a slow boil and cook slowly until they are about half done, no more (about 5 - 7 minutes).
  • Draining the potatoes.
    Drain potatoes.
  • A layer of potatoes in the baking dish.
    Place a layer of potatoes.
  • Layer of cheese sauce on top of the potatoes.
    Then a layer of cheese sauce.
  • Repeating the layers.
  • Scalloped potatoes baking in the oven.
    Place potatoes in the oven and bake for approximately 20 minutes until potatoes are tender and sauce is bubbly.
  • Sprinkling grated cheese on the potatoes.
    Remove from oven and place the remainder of cheddar cheese on top of potatoes.
  • Scalloped potatoes after the cheese melts.
    Return potatoes to the oven for about 5 minutes until cheese is melted.