Best Moms Scalloped Potatoes Recipe

The first whiff of bubbling cheese and creamy potatoes always takes me back to Sunday dinners at my Grandma’s house. Her scalloped potatoes were legendary – and they’re what I strive to recreate in my own Texas kitchen. This recipe for Mom’s Scalloped Potatoes is my slightly streamlined, kid-approved version, and I’ve made it dozens of times. I’ve perfected the method, so even on busy weeknights, I can get this comfort food classic on the table. Today, I’m sharing all my secrets for achieving perfectly tender potatoes in a rich, creamy sauce with that irresistible golden-brown crust. Get ready to impress your family (and yourself!) with this timeless dish.

Why This Recipe Works

As a busy mom of two in Texas, I need recipes that are both delicious and practical. That’s why I love this scalloped potato recipe. It’s:

• Easy to Customize: Simple ingredients and easy swaps.
• Kid-Friendly: A comforting classic that even picky eaters will love.
• Make-Ahead Friendly: Prep it in the morning and bake it later for an effortless weeknight side.

I’ve made this recipe so many times, tweaking it until it’s foolproof. I promise, even if you’re new to cooking, you can nail this one!

Ingredients

• 6 medium Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 large yellow onion, thinly sliced
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole milk recommended for richness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups shredded cheddar cheese (or Gruyere for a more sophisticated flavor)

Ingredient Notes

Potatoes: Yukon Golds are my go-to because they have a creamy texture and hold their shape well during baking. Russets will also work, but they tend to be a bit starchier. Make sure they are sliced thinly and evenly. A mandoline slicer is your friend here! LSI: potato gratin

Milk: Whole milk creates the richest, creamiest sauce. However, 2% milk will also work in a pinch. Avoid using skim milk as it can result in a thinner sauce. Milk alternatives like unsweetened almond milk will not provide the same richness and thickening effect.

Cheese: Cheddar is a classic choice, but feel free to experiment! Gruyere, Monterey Jack, or even a smoked Gouda would be delicious. A blend of cheeses also works great.

Step-by-Step Instructions

Let’s get to it! This recipe is easier than you think. Trust me; you’ll be enjoying a warm, comforting plate of Mom’s Scalloped Potatoes in no time.

1. Step 1: Prepare the Potatoes and Onions. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange a layer of potato slices in the bottom of the dish, followed by a layer of sliced onions. Repeat until all the potatoes and onions are used, slightly overlapping each layer.
2. Step 2: Make the Cream Sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (a roux). This is how we avoid lumps!
3. Step 3: Thicken the Sauce. Gradually whisk in the milk, making sure to break up any lumps that may form. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes. Don’t rush this step; patience is key!
4. Step 4: Season and Finish the Sauce. Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg. LSI: cream sauce
5. Step 5: Assemble the Dish. Pour the cream sauce evenly over the potatoes and onions in the baking dish, making sure to coat all the layers.
6. Step 6: Add the Cheese. Sprinkle the shredded cheese evenly over the top of the potatoes. Don’t be shy – the cheese creates that beautiful golden-brown crust we all crave!
7. Step 7: Bake. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and golden brown. A knife inserted into the center should easily slide through the potatoes. LSI: au gratin
8. Step 8: Rest. Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and prevents burning your tongue!

Expert Tips from My Kitchen

After making this dozens of times, here’s what I’ve learned:

• Don’t Overcrowd the Pan: Make sure the potato slices are thinly sliced and not piled too high. Overcrowding can prevent them from cooking evenly.
• Use a Mandoline: A mandoline slicer will help you achieve uniform potato slices, ensuring even cooking. If you don’t have one, a sharp knife and a steady hand will do!
• Prevent Sticking: To prevent the potatoes from sticking to the bottom of the dish, you can add a thin layer of sauce to the bottom before layering the potatoes.
• Spice it Up: Add a pinch of cayenne pepper to the cream sauce for a little kick.
• Kid-Friendly Tip: If your kids are picky eaters, you can skip the onions or chop them very finely.
• Make-Ahead Hack: Assemble the scalloped potatoes up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time.
• Texture Boost: For extra flavor and texture, sprinkle breadcrumbs on top of the cheese before baking.

Storage & Meal Prep

Storage: Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, cover the dish with foil and bake in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also reheat individual portions in the microwave.

Make-Ahead: As mentioned above, you can assemble the scalloped potatoes up to 24 hours in advance. Just cover tightly and refrigerate. This is a lifesaver for busy weeknights!

Batch Cooking: Scalloped potatoes are a great dish to make in a large batch. Simply double or triple the recipe and bake in a larger dish.

Substitutions & Variations

Gluten-Free: To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I’ve found that Bob’s Red Mill Gluten Free 1-to-1 Baking Flour works well.

Dairy-Free: I haven’t personally tested a completely dairy-free version of this recipe, but readers have told me that using a combination of plant-based milk (like oat milk) and dairy-free cheese alternatives can work. The key is to find a plant-based milk that has a creamy texture and a dairy-free cheese that melts well.

Ingredient Swaps: You can substitute the Yukon Gold potatoes with Russet potatoes, although the texture will be slightly different. You can also experiment with different types of cheese, such as Gruyere, Monterey Jack, or even a smoked Gouda.

Seasonal Variations: Add a layer of sautéed mushrooms or spinach for a seasonal twist. In the fall, you could even add some roasted butternut squash.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Scalloped potatoes are a great make-ahead dish. You can assemble them up to 24 hours in advance, cover tightly, and refrigerate. Just add a little extra baking time (10-15 minutes) when you’re ready to bake.

How do I know when it’s done?

The scalloped potatoes are done when the potatoes are tender and easily pierced with a knife, and the cheese is melted and golden brown. The sauce should be bubbly and slightly thickened.

What can I substitute for milk?

While I recommend whole milk for the richest flavor, you can use 2% milk in a pinch. I don’t suggest using skim milk, as it can make the sauce too thin. Some readers have had success with oat milk, but I haven’t tried it myself!

How do I store leftovers?

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

Is this kid-friendly?

Yes! Most kids love the creamy texture and cheesy flavor of scalloped potatoes. If your kids are picky eaters, you can skip the onions or chop them very finely.

Can I freeze scalloped potatoes?

While you can freeze them, the texture might change slightly. The potatoes can become a little grainy after thawing. If you do freeze them, make sure they are completely cooled before wrapping tightly and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.

My potatoes are still hard after baking. What did I do wrong?

A: Make sure your potatoes are sliced thinly and evenly. If they’re too thick, they won’t cook through properly. Also, ensure the oven temperature is correct. You can also try parboiling the potatoes for a few minutes before layering them in the dish if you are concerned about them cooking evenly.

Serving Suggestions

Mom’s Scalloped Potatoes are the perfect side dish for almost any meal! They pair beautifully with:

• Roasted chicken or turkey
• Ham
• Pork chops
• Grilled steak
• A simple green salad

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