Scalloped Potatoes Recipe – This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious!
A good scalloped potatoes recipe makes one of those essential side dish recipes that just makes everything seem so elaborate and elegant. But the truth of the matter is, they really couldn’t be simpler to make.
Easy Scalloped Potatoes Recipe
These easy Scalloped Potatoes make the perfect side dish to serve during the holidays from Easter to Thanksgiving and Christmas as well as for Sunday suppers throughout the year. They are so easy to prepare and make a dish perfect for serving a group.
How to Make Scalloped Potatoes Recipe
To make my scalloped potatoes, begin by preheating your oven to 350º F. Spray a 9×13 casserole dish with nonstick cooking spray and set aside. Place your potato slices in a bowl of cold water to keep from turning brown while making your cream sauce.
Then, melt your butter over medium heat in a small saucepan. Whisk in the flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of your Monterrey Jack cheese. Reduce the heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in your remaining cheese.
Now, I highly recommend using Monterrey Jack and Cheddar cheeses in my scalloped potatoes, but you can also use other combinations of cheeses such as Gruyere, Fontina, Pepper Jack, etc. I do recommend that you not use preshredded cheeses in your scalloped potatoes as they are coated with an ingredient to help the grated cheese not stick together in the packaging. This coating causes the cheese to not melt as easily.
Once you have your cream sauce prepared, drain your potato slices and then arrange them in your prepared baking dish and then pour the cream sauce over the sliced potatoes. Bake for 1 hour and then serve warm.
Make Ahead Scalloped Potatoes Recipe
I love that these scalloped potatoes make a great make-ahead side dish as well! You’ll want to bake the scalloped potatoes as directed. Then, allow them to cool, cover tightly with foil and refrigerate for up to 3 days. When ready to serve, just the scalloped potatoes bake, covered with the foil, at 350º F until heated throughout, about 30 minutes.
Here’s my Scalloped Potatoes recipe. I hope you love it as much as we do!
From the Add a Pinch recipe archives, originally published 2013.