By Bring Best Scalloped Potatoes to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Best Scalloped Potatoes captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Best Scalloped Potatoes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 large russet potatoes, thinly sliced
1 small onion, finely chopped
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp paprika (optional, for topping)
Fresh parsley for garnish (optional)
PREPARATION STEPS
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Sauce: In a saucepan, melt butter over medium heat. Add chopped onions and cook until soft. Stir in flour and cook for 1-2 minutes, until lightly browned. Gradually whisk in milk and heavy cream, cooking until the mixture thickens.
Add Cheese: Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese, salt, pepper, and garlic powder. Stir until the cheese is melted and smooth.
Layer Potatoes: Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
Top and Bake: Sprinkle the remaining 1/2 cup of cheese over the top. Add a sprinkle of paprika if desired. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown.
Serve: Garnish with chopped parsley before serving, if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
