Oven Baked Scalloped Potatoes

If you are looking for a tasty side dish to serve this week, try these cheesy and delicious Oven Baked Scalloped Potatoes!

Southern Charm in Every Bite: Oven Baked Scalloped Potatoes Recipe

Today, I’m going to share a dish that’ll bring a touch of Southern hospitality right to your dinner table.

It’s a classic side dish that’s perfect for any occasion, from a cozy Sunday dinner to a special holiday meal.

I’m talking about a homemade scalloped potatoes recipe that’s so creamy and cheesy, it’ll have your guests asking for seconds before they’ve even finished their first helping!

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• Garlic Mashed Potatoes
• Mashed Potato Pancakes
• Loaded Masked Potato Casserole
• Loaded Baked Potato Salad
• Instant Pot Cheesy Ranch and Bacon Potatoes

Now, I know what you’re thinking: “Scalloped potatoes sound complicated.” But here’s the good news: this is an easy recipe that even a beginner cook can master.

And the only thing better than its simplicity is its deliciousness.

The Secret to Perfectly Creamy Scalloped Potatoes

The key to the best scalloped potatoes recipe lies in the layers of potatoes, the creamy cheese sauce, and the right blend of seasonings.

For the potatoes, I recommend using a mix of Yukon gold potatoes and russet potatoes.

Yukon golds bring a buttery flavor, while the russets provide that desirable starchy quality that helps thicken the cream sauce.

Thin Slices and Creamy Sauce: A Match Made in Heaven

Achieving thin slices of potatoes is crucial for the perfect texture. If you’ve got a food processor or a mandolin, great!

If not, no worries. A sharp knife will do just fine. Just remember to slice them about ¼ inches thick for the best results.

As for the cream sauce, it’s what transforms this dish from simple sliced potatoes into a luxurious potato casserole.

Heating the whole milk just before boiling and then pouring it over your layered potatoes ensures that each slice is enveloped in creamy goodness.

And let’s not forget the cheese – a mixture of sharp cheddar and a sprinkle of Parmesan cheese can work wonders.

A Golden Brown Delight

The magic really happens in the oven.

Covered with aluminum foil, the potato bake gently cooks, allowing the flavors to meld and the potatoes to become tender.

Then, for that irresistibly golden top, just remove the foil and let it bake a little longer.

Broiling for a couple of minutes at the end adds that perfect golden brown touch to your cheesy scalloped potatoes.

A Few Tips for the Best Scalloped Potatoes

• Layering: The best way to layer your potatoes is to slightly overlap them in a square baking dish. This ensures even cooking and maximum exposure to the creamy sauce.
• Seasoning: Don’t forget to season each layer with salt, black pepper, and a touch of garlic powder for that extra flavor.
• Serving: Let your scalloped potatoes sit for about 10-15 minutes after baking. This allows the sauce to thicken and makes it easier to serve.

Dressing It Up for Special Occasions

While this scalloped potato recipe is a classic side dish in its own right, feel free to dress it up with some fresh herbs like parsley or fresh thyme.

For a non-traditional twist, add a hint of garlic flavor with some fresh garlic or garlic powder.

Pairing with the Main Course

This dish pairs wonderfully with a variety of main courses.

Whether you’re serving up pork chops, a juicy roast, or just looking for comforting potato side dishes, these creamy potatoes are a perfect addition.

Why This Recipe is a Southern Staple

In the South, we know a thing or two about comfort food. This scalloped potato recipe embodies all the warmth and love of Southern cooking.

It’s a dish that’s meant to be shared, perfect for family dinners, and special enough for a Christmas dinner or any holiday meal.

Wrapping It Up

So, there you have it, y’all – an easy scalloped potatoes recipe that’s sure to be a hit at your next family dinner or special occasion.

Remember, the best recipes are made with love, and this one is no exception. Serve it up and watch it become a new favorite at your dinner table.

And before I go, if you try this recipe and love it, how about leaving a star rating or sharing some new photos of your culinary creation?

It’s always a joy to see how these recipes come to life in your kitchens.

Happy cooking, and may your meals always be filled with a bit of Southern charm!

Oven Baked Scalloped Potatoes

Ingredients:

• 1 ½ lbs. white or yellow potatoes
• 1/2 medium onion
• 4 tbsp. all purpose flour
• Salt and pepper to taste
• 2 cups whole milk
• 3 tbsp. butter, cubed 
• 1 cup shredded cheddar cheese
• 1 tbsp. chopped parsley for garnish

Directions:

Preheat the oven to 375 degrees.

Wash and peel the potatoes.

Use a mandolin or sharp knife and slice the potatoes to about ¼ inches thick.

Finely chop the onions.

Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.

Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers. *See recipe notes

Top with cubed butter.

Heat the milk until just before boiling. 

Pour the milk over the layers in the baking dish. 

Top with shredded cheese. 

Bake covered until the potatoes are fork tender. (Approx. 50 minutes)

Uncover and bake until the cheese bubbles and browns. (Approx. 15 minutes)

Broil for 2 minutes to get a nice golden brown top.

Remove the dish from the oven.

Let it sit for about 15 – 20 minutes or until the sauce thickens.

Notes

● A mandolin will help you get even thickness of slices. If you don’t have one, you will need a very sharp knife.

● Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible. 

 ● Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.

Frequently Asked Questions for Oven Baked Scalloped Potatoes Recipe

Can I use a different type of cheese for this recipe?

While sharp cheddar is a classic choice for scalloped potatoes, feel free to experiment with other types of cheese. White cheddar, Gruyère, or even a bit of blue cheese can add a unique flavor to your dish.

How thin should I slice the potatoes?

Aim to slice the potatoes about ¼ inch thick. Consistent thickness ensures even cooking. If you have a mandolin slicer, it’s a great tool to use for uniform slices.

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a day ahead and refrigerate it. Before baking, let it come to room temperature and then bake as directed.

What’s the best way to reheat leftovers?

To reheat, cover the dish with aluminum foil and warm it in a preheated oven at 350°F for about 20 minutes or until heated through. This helps retain the moisture and creaminess.

Can I add meat or vegetables to this dish?

Ham, bacon, or cooked sausage can be added for a heartier dish. Vegetables like spinach, mushrooms, or bell peppers can also be incorporated for added flavor and nutrition.

Is it necessary to peel the potatoes?

Peeling the potatoes is recommended for a classic scalloped potatoes texture. However, if you prefer a rustic dish, you can leave the skins on, especially if using thin-skinned potatoes like Yukon golds.

How do I prevent my scalloped potatoes from being too watery?

Ensure your potatoes are sliced evenly and not too thin, as overly thin slices can release more moisture. Also, letting the dish rest for 10-15 minutes after baking allows the sauce to thicken.

Can I use low-fat milk instead of whole milk?

While whole milk is preferred for creaminess, you can use low-fat milk. Just be aware that the sauce might be less rich and creamy.

Is it possible to make this recipe gluten-free?

Yes, to make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to help thicken the sauce.

How do I know when the potatoes are done baking?

The potatoes are done when they are tender and can be easily pierced with a fork, and the top is golden brown. This usually takes about 65 minutes in total – 50 minutes covered and 15 minutes uncovered.