Dear scalloped potatoes, you’re the MVP of potato side dishes. Crispy edges, creamy cheesy center, and a comforting, buttery texture that feels fancy yet approachable. Mashed potatoes are great, but scalloped potatoes bring layers of texture, flavor, and visual appeal to the table. Perfect for holidays, weeknight dinners, or whenever you want a touch of indulgence.
Fun fact: the name comes from the Old English word collop, meaning thinly sliced. Whether you layer them perfectly or toss them a little chaotically (my approach), they turn out heavenly.
📝 Ingredients
- 3–4 large yellow or Yukon Gold potatoes
- 3 tablespoons butter
- 1 shallot, finely chopped (or 1/3 yellow/white onion)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken or vegetable stock
- 1 cup milk
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh herbs: chives, thyme, rosemary, or a combination
🍳 Instructions
- Prep the potatoes: Wash and slice potatoes into thin, uniform rounds. You can peel them or leave the skins on. A mandoline makes this faster and ensures even slices.
- Make the sauce:
- Melt butter in a medium saucepan over medium heat.
- Add shallot and cook 2 minutes, then add garlic for 1 more minute.
- Sprinkle in flour, stirring to create a paste.
- Slowly add stock, stirring to make a thin gravy.
- Stir in milk and season with salt and pepper. Set aside.
- Assemble the casserole:
- Preheat oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
- Layer half the potatoes, then half the sauce, and half the cheeses.
- Repeat with the remaining potatoes, sauce, and cheeses.
- Top with fresh herbs.
- Bake:
- Cover with aluminum foil and bake 30 minutes.
- Remove foil and bake an additional 30 minutes until bubbly and golden on top.
💡 Tips & Variations
- Potato choice: Yellow or Yukon Gold potatoes give a buttery, tender texture. Russets work too but are less creamy.
- Cheese swaps: Gruyère or pepper jack can be used instead of cheddar/Parmesan for a different flavor.
- Make ahead: Assemble the casserole, cover, and refrigerate 1–2 days ahead. Bake when ready.
- Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Rewarm in the microwave. Bonus: add a fried egg on top the next day for breakfast!
✨ Serving idea: Pair with roasted meats, holiday mains, or a simple green salad. These scalloped potatoes bring a crispy, cheesy, comforting touch to any meal.
