Scalloped potatoes is an easy, classic layered side dish you can serve during a family dinner or holidays like Thanksgiving, Christmas or Easter. It’s moreish, rich, and very indulgent. Scallop potatoes get their name from an old English word “ollop” which basically means to slice thinly.
Easy to make, this scalloped potato recipe is rich, creamy and flavorful and something you’d want to make again and again!
While there are similarities between scalloped potatoes and potatoes au gratin, they have their differences. Potato au gratin is made with a lot more cheese (spread in between each layer), and is often topped with breadcrumbs before being baked.
Potatoes – look for Yukon gold potatoes or red potatoes if you don’t want to peel the potatoes. Alternatively, you can use any potatoes like Russet or Idaho.
Onion – you can leave them out if you prefer, but they add lots of flavor. To make sure they cook properly and don’t end up raw, you need to slice them thinly. Or you can grate them on the coarse side of the grater.
Bechamel ingredients – in this recipe, a bechamel is made of butter, milk, and flour. If you want, you can use double cream instead.
Nutmeg – this adds the classic flavor of a white bechamel sauce. Feel free to add pepper and other fresh herbs.
Cheese – use mature cheddar for best results.
The best potatoes for this recipe will be any starchy potato. But any potatoes will do! If you prefer not to peel the potatoes beforehand, look for Yukon gold potatoes or red potatoes. Otherwise, you can use any potatoes like Russet or Idaho potatoes. Just don’t use a waxy potato!
Start by peeling the potatoes and slicing them thinly. If you’re using Yukon gold potatoes or red potatoes, you don’t have to peel them, as the skin is thin. Slice the onion into thin slices or grate them on the coarse side of a box grater.
Make the bechamel sauce with butter, flour, and milk. Whisk until smooth. Layer the potatoes, onion, bechamel sauce, and cheese in a baking dish, and bake until the cheese is golden and bubble, and the potatoes are fully cooked through.
Make sure not to use waxy potatoes. The cream sauce won’t absorb nicely into them, and the potatoes might end up dry.
Use full-fat milk in the bechamel sauce. If you’re using cream instead of bechamel, use double cream.
If you want to make these Scalloped Potatoes even more indulgent, use double cream instead of bechamel sauce.
You can make this a stand-alone dish by adding meat. Cooked bacon, ham, shredded rotisserie chicken, or smoked turkey breast will all work and taste great!
Feel free to add fresh herbs like basil, oregano, cilantro, or parsley.
The assembled Scallop Potatoes can be covered and stored in the fridge for up to 3 days. Bake when you’re ready to serve, adding 10 minutes to the baking time.
Serve as a side to any main dish, or add meat and serve as a main.
Store leftovers in the refrigerator for up to 4 days (keep it in an airtight container).
Preheat your oven to 190°C/375°F. Peel and slice potatoes thinly.
Put potato slices into cold water to prevent browning.
Slice onions into strips.
Make béchamel sauce, by whisking melted butter with flour over medium heat for 1 minute and then start pouring in some milk, while still whisking constantly.
Cook the sauce for about 10 minutes or until thick and bubbly. Pour couple of tablespoons of sauce in a baking pan and place potato slices on top (dried).
Spread potato slices evenly.
Add some onion, sauce, and mozzarella.
Top with more potatoes and repeat all the layers until the baking pan is full but finish with sauce and cheese.
Top gratin with more cheese-like shredded cheddar, cover with foil, and bake for 30 minutes. Remove the foil and bake for 10 minutes more or until brown and bubbly. Slice and serve.
You can also make Scalloped Potatoes in the slow cooker! Simply assemble the layers in the slow cooker and cook on LOW for 8-10 hours.