Okay, let’s be real—there are potatoes, and then there are scalloped potatoes. You know, the kind that come out of the oven all bubbly and golden, with layers so tender you can cut them with a fork? Yeah, that’s what we’re making today. And trust me, once you make these creamy, cheesy scalloped potatoes from scratch, the boxed stuff doesn’t stand a chance.
I first made this recipe for a Sunday family dinner, and honestly, I thought I made way too much. Spoiler alert: not a single bite was left. My uncle literally scraped the pan with a spoon (classy move, Uncle Rick).
🥔 Ingredients You’ll Need
- Potatoes (thinly sliced) – 4 cups
- Butter – 3 tablespoons
- All-purpose flour – 3 tablespoons
- Milk – 1 ½ cups
- Salt – 1 teaspoon
- Cayenne pepper – just a dash (don’t worry, it won’t be spicy—just wakes up the flavor)
- Sharp cheddar cheese (shredded) – 1 cup
- Grated cheese for topping – ½ cup
- Paprika – for a little color
👩🍳 Step-by-Step Instructions
1. Preheat and Prep
Heat your oven to 350°F and lightly grease a 1-quart baking dish. (Greasing means less potato stickage—yes, that’s a word now.)
2. Make Your Roux
Melt butter in a medium saucepan over medium heat. Whisk in the flour until you get a smooth paste. Let it cook for a minute—just enough to lose that raw flour taste.
3. Build the Creamy Sauce
Slowly whisk in cold milk so you don’t end up with lumps. Add salt and a teeny pinch of cayenne pepper. Keep whisking until the sauce thickens and just starts to bubble.
4. Cheese Time
Turn the heat to low and stir in shredded sharp cheddar until it’s smooth, melty, and calling your name.
5. Layer It Up
Place half your potato slices in the dish, pour half the cheese sauce over them, then repeat with the rest.
6. Top & Bake
Sprinkle the grated cheese over the top and dust with paprika for that pretty finish. Bake for about an hour, or until the potatoes are tender and the top is bubbly and golden.
7. Let It Rest
This is the hardest part—wait a few minutes before serving so everything sets up. Then, dig in!
💡 Tips for the Best Scalloped Potatoes
- Slice evenly – Thinner slices cook more evenly, so a mandoline slicer can be a lifesaver.
- Make ahead – Assemble the night before, cover, and refrigerate. Just add 10 extra minutes to baking time.
- Cheese swap – Try Gruyère or Colby Jack for a fun flavor twist.
🥘 What to Serve With Scalloped Potatoes
Honestly, these work with anything. Roast chicken? Yes. Ham? Absolutely. A big ol’ green salad? Perfect for balance. And if you’re anything like me, you might just “taste test” them straight from the dish before anyone else gets to the table.
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