Scalloped potatoes are one of those side dishes that's just so satisfying it'll leave you smacking your lips and digging in for more.
Some people call it potatoes gratin and some call it scalloped potatoes – whatever you call it this is one spectacular side dish!
I mean… it's creamy, cheesy, potato-ey, filling and soooo YUM!
I've been experimenting with different ways of making scalloped potatoes for a while now and this is THE ONE! 😀
The recipe is made using simple and delicious ingredients that you'll probably already have on hand – plus it's cheap to make too!
This was one of my absolute most favorite side dishes when I was a kid – and it still is!
I remember my grandmother used to serve homemade scalloped potatoes with dinner back home in New Brunswick, Canada where I grew up. While this isn't an exact clone of what my grandmother made, it's pretty darn close! 😀
Those deliciously creamy potato slices stacked together and that baked golden top is irresistible – and to me – is the definition of a comfort food classic.
I like to serve scalloped potatoes with pork chops or baked chicken with a side of some broccoli or other veggies.
Honestly though, it really doesn't matter what you serve this with because it'll be amazing!
I hope you enjoy this recipe! I'd love to hear from you so please feel free to leave a comment in the comment section below the recipe! 😀
- 3 lbs potatoes, peeled and sliced 1/4″ thick (I use a mandoline slicer like this one to do the job)
- 1 medium onion, chopped small
- 2 cloves garlic, grated finely
- 3 tbsp butter
- 4 tbsps all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups milk
- 3 1/3 cups extra sharp cheddar cheese
- Chopped fresh parsley, for garnish
- Preheat the oven to 425°F.
- Grease a 9″x13″ glass baking dish with butter and set aside.
- Prepare the potatoes by peeling and slicing to 1/4″ thick. While you prepare the rest of the recipe, allow the potato slices to sit in a large mixing bowl filled with cold water. It's important not to skip this step – keeping the potatoes in water while preparing the rest of the recipe will prevent them from turning brown from air exposure. This will also remove any excess starch.
- In a medium saucepan on medium heat, melt the butter.
- Add the onions to the pot and cook for about 5 minutes until softened.
- Add the garlic to the pot and cook for about 1 minute.
- Add the flour, salt and pepper to the pot and combine with the butter mixture using a whisk.
- Cook for about 6 minutes or until everything thickens up. You may need to increase the heat a little. Also make sure you continually whisk so nothing burns or sticks to the pot.
- Once the contents of the pot of cooked and thicken up a bit, pour the milk into the pot.
- Increase the heat to high, and bring the contents of the pot to a boil. Stir the pot with the whisk as it cooks for about 5 minutes more. The milk mixture should start to thicken up a bit.
- Turn down the heat to LOW.
- Add 3 cups of the shredded cheese to the pot and continue to stir, allowing the cheese to melt.
- Turn off the heat and remove from the stove.
- Into the glass baking dish, layer half of the potato slices evenly on top of each other.
- Pour half of the cheese sauce mixture from the pot over the potato slices. Try to make sure the sauce is poured evenly.
- On top of the cheese sauce layer the remaining half of the potato slices like you did before.
- Pour the remaining cheese sauce evenly over the potato slices.
- Sprinkle the top with the remaining 1/2 cup of shredded cheese.
- Place into the oven to bake uncovered for 1 hour.
- The top should become golden.
- Set the dish on the counter to cool down for about 5 minutes before serving. It's going to be very hot as soon as it comes out of the oven, so be careful! 😀
- Sprinkle the top with some chopped fresh parsley for garnish.
- We enjoy this as a side with pork chops, baked chicken, and more. 🙂