Scalloped Potatoes
Scalloped potatoes are the epitome of comfort food—a rich, cheesy side dish that’s perfect for cozy nights at home or family gatherings. Layers of thinly sliced potatoes are drenched in a creamy roasted garlic sauce and packed with gooey gouda, sharp cheddar, and savory parmesan cheeses. Caramelized onions and crispy bacon take this classic dish to the next level, creating a flavor explosion in every bite. Whether you’re serving it as a side to a holiday roast or as the star of a cozy dinner, this scalloped potatoes recipe is full of cheesy goodness that will have everyone coming back for seconds.
Love this potato recipe? You’re in the right place! Check out my Creamy Potato Salad and Creamy & Buttery Mashed Potato recipes!
Moreover, I really just love a good scalloped potatoes side. I alway order this when I’m at a steak house or anytime it’s on the menu, honestly. I came up with this recipe because I thought why only have this delicious side when I go out to eat. So I hope you all enjoy this recipe as much as do.
Why You’ll Love This Scalloped Potato Recipe:
Furthermore, This scalloped potatoes recipe has so many things to love. It is irresistibly creamy with layers of cheesy goodness and the smoky crunch of bacon that elevates every bite. It’s the ultimate comfort food, perfect for gatherings or cozy family dinners.
- Cheesy Goodness: A combination of gouda, cheddar, and parmesan creates the ultimate trifecta of melty, savory deliciousness.
- Comforting and Hearty: Layers of creamy potatoes and rich roasted garlic sauce make this a true comfort food staple.
- Bacon Bonus: The addition of bacon provides that irresistible smoky crunch.
- Customizable: Easy to adapt with your favorite cheeses and herbs.
Ingredients You’ll Need: Scalloped Potatoes
- Potatoes: Gold potatoes are ideal for scalloped potatoes because they hold their shape and have the perfect starch content to absorb the creamy sauce.
- Flour: Helps thicken the sauce for a velvety texture that clings to every layer.
- Roasted Garlic: Adds a sweet, nutty depth to the sauce that balances the richness of the cream and cheeses.
- Heavy Cream & Whole Milk: Create the rich base for the béchamel, ensuring a luscious and creamy consistency.
- Unsalted Butter: Adds richness and is the base for the béchamel sauce.
- Thyme & Rosemary: Fresh herbs bring earthiness and a subtle aromatic note that complements the richness of the cheese.
- Onions: Thinly sliced onions add a layer of sweetness and depth between the potatoes.
- Bacon: Provides smoky flavor and crunch that contrasts the creamy textures.
- Parmesan, Gouda, and Cheddar Cheeses: Each cheese contributes its unique flavor profile—parmesan for sharpness, gouda for creaminess, and cheddar for that classic cheesy taste.
- Seasonings (Bayou City and salt): Create the signature flavor profile..
How to Make Scalloped Potatoes
- Prepare the Potatoes and Onions: Start by thinly slicing your gold potatoes and onions. Cook your bacon until crispy. Set the bacon aside on a paper towel to drain, then crumble.
- Make the Roasted Garlic Béchamel: In a saucepan, melt butter, then whisk in flour to create a roux. Slowly add the milk and cream, whisking constantly until smooth and thickened. Stir in the roasted garlic, thyme, rosemary, salt, and pepper. Remove from heat. Add cheese and stir until combined and slightly thickened.
- Assemble the Layers: In a buttered baking dish, layer the potato slices, followed by the onions, crumbled bacon, and a mix of gouda, cheddar, and parmesan cheeses. Pour garlic béchamel over the top. Repeat with the remaining ingredients. Then top with the remaining béchamel sauce, cheese and bacon.
- Bake: Cover with foil and bake for 45 minutes at 375°F. Remove the foil and bake for another 25-30 minutes until the top is golden and bubbly. Top with fresh chives.
How to Roast Garlic
Roasting garlic is simple and adds incredible flavor to your scalloped potatoes. Here’s how:
- Preheat your oven to 400°F.
- Take a whole head of garlic and cut off the top ¼ inch to expose the cloves.
- Drizzle the garlic with olive oil and wrap it in aluminum foil.
- Roast for 30-40 minutes, or until the cloves are soft and golden brown.
- Once cooled, squeeze the roasted garlic out of the skins and mash into a paste to stir into your béchamel sauce.
Tips for the best Scalloped Potatoes
Additionally, by following these tips you’ll be able to make the best scalloped potatoes.
- Use a Mandoline: For perfectly even potato slices, a mandoline slicer is your best friend. Thin, uniform slices ensure that your potatoes cook evenly and absorb the maximum amount of sauce.
- Let It Rest: After baking, let your scalloped potatoes rest for about 10 minutes before serving. This allows the sauce to set and makes slicing easier.
- Customize the Cheeses: Feel free to swap in your favorite cheeses. Gruyère or fontina would be delicious alternatives to gouda or cheddar.
- Make Ahead: You can assemble this dish a day ahead and refrigerate. Just be sure to bring it to room temperature before baking, or add 10-15 minutes to the bake time if baking straight from the fridge.
FAQ
Q: Can I make scalloped potatoes in advance?
A: Yes! You can assemble the entire dish up to a day in advance and refrigerate it until you’re ready to bake. Be sure to allow the dish to come to room temperature before baking, or add extra baking time if baking from cold.
Q: How Do I Store and Reheat Leftovers?
A: Store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or in the microwave for a quick reheat.
Q: Can I Freeze Scalloped Potatoes?
A: While scalloped potatoes are best when fresh, you can freeze leftovers. Allow the dish to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven at 350°F after thawing overnight in the refrigerator.
Q: What can I substitute for heavy cream?
A: If you’re looking for a lighter option, you can substitute half-and-half or even whole milk for the heavy cream, though the sauce won’t be as rich and creamy.
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Scalloped Potatoes
Equipment
- baking dish
- mandoline slicer
- Medium saucepan
- whisk
- Aluminum foil
Ingredients
- 2 lbs gold potatoes thinly sliced
- 2 tbs flour
- 3 tbs unsalted butter plus more for greasing the dish
- 1 bulb roasted garlic see notes
- 1 1/2 cup heavy cream
- 1 cup whole milk
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary
- 1 tbs bayou city garlic pepper
- salt to taste
- 1 small onion thinly sliced
- 6 strips bacon cooked and crumbled
- 1 cup shredded gouda cheese divided
- 1 cup shredded cheddar cheese divided
- 1/2 cup grated parmesan divided
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease the baking dish with butter and set aside.
Cook Bacon:
- In a skillet over medium heat, cook the bacon until crisp. Remove and set aside on a paper towel to drain.
Make the Roasted Garlic Béchamel:
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden and bubbling.
- Gradually whisk in the milk and heavy cream, stirring constantly until smooth. Bring to a simmer and cook for about 2 minutes until the sauce thickens.
- Stir in the roasted garlic, thyme, rosemary, and season with bayou city seasonings, salt, and pepper add more or less if desired. Remove from heat.
- Add Half of each cheese and stir until combined and slightly thickened.
Layer the Potatoes and Onions:
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with a layer of thinly sliced onions, crumbled bacon, combine all the remaining cheese and add the mixture of parmesan, gouda, and cheddar cheeses over the potatoes.
- Pour the béchamel sauce over the first layer, ensuring even coverage. Repeat the layering process with the remaining potatoes, onions, bacon, and cheese, then top with the remaining béchamel sauce.
Bake:
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Rest and Serve:
- Let the scalloped potatoes rest for 10 minutes before serving. Garnish with chives, fresh thyme, or rosemary if desired.
Notes
- Roasting Garlic: To roast garlic, wrap a whole garlic bulb in foil and bake at 400°F for 30-40 minutes until soft and caramelized.
- Cheese Swaps: Swap gouda or cheddar with gruyère or fontina for a different flavor. Mixing cheeses can also add depth to the dish.
- Make Ahead: You can prepare the entire dish ahead of time, refrigerate, and bake the next day. If cold from the fridge, add 10-15 minutes to the cooking time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Awesomeness
Made this last night!!
This is so incredibly delicious!!
Easy and delicious. Thanks I now have my new designated dish to bring to the cookout!!