Scalloped Potatoes
Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish to Easter, Christmas dinner, or Thanksgiving!
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CHEESY SCALLOPED POTATOES
Being the owner of this food blog since 2008, I’ve found that around Thanksgiving and Christmas I’m on call for everyone – friends, bloggers, family, neighbors for recipe questions that might arise.
Not even necessarily about recipes on my blog, just cooking in general. I absolutely don’t mind at all. I love to help when I can. But my phone is literally blowing up with texts and emails.
That’s not even counting all of the comments on my blog. I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day. Phew.
I have other blogger friends that tell me that they always tackle comments in the morning when they’re fresh and ready for the day. Not me.
We all know by now that mornings don’t like me and vice versa. My husband and I don’t talk until at least 10AM to keep things tranquil. He’s not a morning person either. We’re quite the combo.
So you could imagine what kind of response I would write to the person asking me if they can replace the cup of sugar in the cookies with a cup of salt if I responded in the morning.
No bueno. I decided a long time ago that nighttime is the best time. I’m a lot nicer.
This potato recipe with cheese, ask me whatever you want about it. They’re fabulous by the way. And that’s coming from someone who loves her mashed potatoes.
The most important thing in this scalloped potato recipe is to make sure you slice potatoes thin. No one wants to bite into a thick potato. Do they? I sure don’t.
SCALLOPED POTATOES INGREDIENTS
The ingredients in scalloped potatoes are very simple and traditional.
- Potatoes – Yukon Gold potatoes or Russet potatoes are best for this dish.
- Butter, flour, and milk – For your roux, these ingredients make the base of a cream sauce. If you really want it rich use heavy cream instead of milk.
- Salt and Pepper – are essential to flavor this dish.
- Cheddar cheese – I like a sharp cheddar cheese because it gives the dish a lot of flavor. You could definitely use any shredded cheese you like.
- Paprika – mostly use for color but adds a little flavor.
WHAT ARE THE BEST POTATOES FOR SCALLOPED POTATOES?
I prefer Yukon gold or Russet potatoes for this dish. Yukon potatoes tend to hold their shape better and don’t need to be peeled but Russets work well too.
HOW TO SLICE POTATOES
Slicing potatoes is the most time consuming part of making scalloped potatoes. While you can cut them evenly with a knife, you can save a ton of time and effort by using a mandoline to slice them. This V-shaped one from OXO creates nice, even slices—just be sure to use the finger guard while using it.
WHAT’S THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND POTATOES AU GRATIN?
Scalloped potatoes are traditionally in a creamy sauce whereas au gratin potatoes have a crunchy breadcrumb topping.
Do you see how thin I sliced these?
Here’s the secret sauce. Well, actually it’s called a roux with some milk and cheese whisked in.
Two layers of potatoes and sauce in the casserole dish so no potato is left behind.
Then you bake it until you think the cheese is burning. It’s not. It’s just toasting until perfect.
Enjoy! If you’re doubling this cook it in a 9×13 pan!
HOW TO MAKE SCALLOPED POTATOES
Instructions:
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Preheat oven to 350 degrees.
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In a small sauce pan, melt butter and stir in flour.
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whisk in the milk and season with salt and cayenne.
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Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
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Reduce heat and stir in 1 cup of the cheddar cheese.
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Place a half of the sliced potatoes in a lightly greased 1.5 quart baking dish (8×8 or 9×9 will work)
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Pour half of cheese sauce over potatoes.
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Repeat with second layer of potatoes and cheese sauce.
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Sprinkle the remaining 1/2 cup of cheddar cheese on top.
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Top with some paprika for color.
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Bake uncovered for about 1 hour at 350°F and when cheese is golden brown.
WHAT CAN I MAKE WITH SCALLOPED POTATOES?
Scalloped potatoes are great with ham or turkey, served with a green salad or side such as asparagus or broccoli.
CAN I MAKE THESE AHEAD OF TIME?
Yes. Although it’s not ideal. Potatoes can oxidize when exposed to air. To reduce the chances of this, soak the cut potatoes in cold water for 30 minutes before assembling. Yukon potatoes do not oxidize as fast as Russet potatoes will.
For best results when making ahead, partially bake them. Just bake for 30 minutes, let cool, cover, and refrigerate.
On the day of serving, remove from fridge and let sit on the counter for 30 minutes before baking. Bake for 30-40 minutes uncovered until heated through.
OTHER POTATO RECIPES:
- Ruth’s Chris Sweet Potato Casserole
- Ultimate Twice Baked Potatoes
- Jalapeno Popper Mashed Potato Bake
- Creamy Potato Soup
- Crispy Roasted Potatoes
- Funeral Cheesy Potatoes
- Slow Cooker Mashed Potatoes
- Ranch Roasted Red Potatoes
- Mashed Potatoes – two Ways
- Buffalo Chicken and Potato Casserole
Scalloped Potatoes
Ingredients
- 4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese, divided
- paprika
Equipment
Instructions
- Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).
- In a small sauce pan, melt butter and stir in flour.
- Whisk in the milk very slowly and season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in 1 cup of the cheddar cheese.
- Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.
Video
Notes
Your scalloped potatoes look yummy. Just so you know, the roux is the mixture of the butter and flour when cooked together and it’s used as a base for sauces. In this case, once you add milk (liquid) it becomes a bechamel sauce
Recipe looks fabulous (the photo). In the past I have had the potatoes turn grayish after cooking. I heard that parboiling them first helped with that. Have you experienced this or have any tips to avoid this? Thanks so much!
I am planning to make these for a crowd on Christmas Day for a crowd. If double the recipe and use 9 x 12 baking sheet, should I cook longer? Also, I see some people added onions. What do you think about that?
Yes you will probably need to cook longer and I love onions but not all people do
Just making your scalloped potatoes .I would like that chocolate chip pie .thanks
So many adds and so confusing to find the ingredients that I’m not using the blog anymore…it’s creams get a virus or epilepsy from the flashing amount of adds….good.gosh
I am going to make these, double the recipe, add ham chunks and onion!!! Can’t wait!
I am doubling the recipe, 9X 13 pan, so should I bake an additional hour? should I cover it at any time?
Hi did she reply back to you? I have the same questions on doubling the recipe
For those worried about discoloration; I soak my sliced or grated potatoes before cooking. Even a 15 minute water bath can make a huge difference to the starches the cut potatoes release, If you have more time; switch out the water every 30 minutes or so. The longer the better 👍
I plan on using this recipe for dinner tonight and adding thinly sliced sweet onions. My family loves onions and if I can slip even the most minor vegetable in, I’m doing it! 😉
I’m also calling this Scalloped Potatoes Au Gratin when I serve it, so there’s no mistaking what it is 🤭
Merry Christmas! Thanks for the recipe and the funny comments! 🤓
I would watch it to see if it’s browning too much. You might have to add more cooking time but it will vary
If I double the Scalloped Potato recipe to include a 9×13″ pan, do I increase the oven temp and the overall baking time? If so, to what and what? Thanks.
You may need to bake longer but it will depend on your dish and oven so I can’t verify exactly how long
Based on the reviews, I am very eager to try this out tonight. This is my first from scratch scalloped potato attempt, so — 1. Do I need to peel the potatoes first? 2. Is a metal baking dish (9*9) an acceptable substitute for a glass casserole (I’m not getting a clear answer online). Thanks for the recipe, and I will definitely follow up with results!!!
Yes peel the potatoes first and a metal baking dish should be fine
If my mother were alive, she would be 101 years old. When I was young, she used to make scallop potatoes. Recently, my husband and I were on a cruise and they served what they called scallop potatoes. My husband said, “I like these, why don’t you make them? I said, “my mom made them and I didn’t like them.” I said, what is in the recipe your eating? I said, “my mom just made them with milk and potatoes.” He said, “these have cheese in them” I looked up scallop potatoes with cheese and found yours. Who cares if they’re Augratin on Scallop? It is what the husband wants.
These sound delish however scalloped potatoes do not have cheese on them these are augratin potatoes ..
Wonderful au gratin potatoes!
I didn’t have sharp cheddar so I used medium, but the results were still fantastic. I will never use boxed again. I feel more confident about making béchamel sauce now. The description and video really helped!
These look great and I am going to make these,but I do have to say True scalloped potatoes do not contain cheese , but who cares ,we just want yummy..thanks for recipe
Can this dish be made ahead or frozen?
So simple yet so wonderful!
Thank you Bonnie!
Taste great, but the cheese sauce broke, or curdled. I’ll try it again, but use a higher fat dairy like half&half or a bit of cream.
You could also try letting the milk get to room temperature first or adding it slower. The mixture has to emmulsify and adding cold milk too quickly can cause the sauce to seize up. It will get a little thicker, like a paste, when adding it slower and then the more you add, the more liquid it will become. Let it thicken slightly before adding your cheese too. And preshredded cheese is usually coated in a starch to prevent clumping in the package, so if you’ve used that, the cheese won’t melt properly and the mixture will turn an odd consistency. Hope this helps. 🙂 broken sauces are no fun.
Foolproof. And that is saying something with me. I mandolin my potatoes after the sauce is done so the potatoes don’t go pink while waiting.
My kids love these and so do I.
So happy to hear this!
I am making these scalloped potatoes today, for Thanksgiving, after having made them several times before. We love them! It’s a simple recipe and absolutely delicious. I am also making your chocolate chip pie – it’s in the oven. I love your recipes!
Aw thank yoU!
Hello and Happy Thanksgiving!!
Is it okay to use Tapioca Starch/Flour(or corn starch ect..) for a gluten free version of this? I really want to make these, and just found the recipe. Lol. I will give it a shot, because this is totally last minute. But that is a question, others may like to know as well! Thanks for the recipe!!
I made these for the first time on Thanksgiving and they came out great, and were very easy to make!
I haven’t tried it but I don’t see why not/
A tapioca starch/rice flour blend works good for making a roux.
https://gfreefoodie.com/how-to-make-gluten-free-roux/
I made these for Christmas dinner today for the first time. Doubled the recipe and used cheddar, smoked cheddsr, and smoked gouda cheeses. Family went nuts! This recipe is a keeper!
Awesome!
This dish was so much fun to make. It is in the oven now and we can’t wait to try it. Thank you so much. And disregard Karen comments. You are awesome!
Ha thank you!
These aren’t scalloped potatoes. These are au gratin. Scalloped potatoes don’t have cheese in them.
Wow….what a waste of time to leave behind a comment like this. Hope your day gets better and Happy Thanksgiving! This recipe is delicious, no matter what you call them. Thank you for a great recipe for Thanksgiving 🙂
Thanks for commenting this.
Some people who are newer to cooking wouldn’t know this and it might point them in the right direction of what they are looking for.
The recipe is great by the way I recommend it.
Wow Colin thanks for spreading thanksgiving cheer 💜🧡💚 hope you have the day you deserve!
I’m 73 Italian and a great cook, honey these are best I ever had. Made again layered with thin pieces of ham and a little bit thin slices of onion. Baked as directed followed your recipe turn out fabulous. Maid this my for 30 years . Did it your way for my husband my grown boys and they said sorry mom hers is better. Cooking for 50 yes well I’m ordering 3 of your books Scrumptious for me 2 christmas gifts. Who says you can’t teach an old dog new tricks,not me. Thanks
Thank you Kathie! And thank you for ordering my cookbook!
Colin let’s admitt it Christy’s potatoes are the bomb. You can call them anything. You need to buy her cook book and learn to cook and you can call kyour dishes whatever you like. 73 yr old mom
OMG. made these the other night for dinner. Baked as the directions and came out perfectly. Will make again. Had leftovers, put in smaller container and froze for another meal. Absolutely best scalloped potato recipe we have made.
Yay!!
Scalloped potatoes do not have cheese. They are au gratin potatoes.
I’m going to be making these for the church Thanksgiving meal.My family loves this recipe. I make it gluten free. Will it work the same with several layers? I am making enough for a deep chaffing dish. I’m assuming it’s just more cooking time and all will be well, but just checking. Any tips? Thanks.
Janelle … I’m gluten free. What are you using in place of the flour?
Arrowroot
I use gluten free flour. Just one to one.
This recipe was so easy, quick and incredibly delicious. I only had enough potatoes to make 3 cups but I still used the same amount of sauce and cheese so it was extra saucy and cheesy. I will definitely keep this as part of my main recipes and make again. Thank you for the great instructions and video.
Great starter recipe!
This recipe is great- a real good jumping off point for scalloped potatoes! If you follow this recipe you will be in for a treat no doubt and I’ve been making roux sauces since in college and for some reason the way that it was laid out in this recipe was so accessible and EASY and low stress. Thank you!
Naturally, I only had sliced deli cheese on hand and skim milk and half and half, but a hearty blend of all of those worked just fine! I was working with bones on this one and really only think I put 1/3 – 1/2 off the cheese it called for. What I did to pick up the slack was add Coleman’s dry mustard powder (1 tsp.) The recipe is forgiving and I appreciated that!
I also added smoked paprika (we ate it with our freshly smoked chickens and medi/mexi-cucumber salad) and fresh black pepper.
My only note for this would be the lone/rogue dry potato layers around the edges on the top layer. This recipe was easy breezy and I just plopped the whole thing together and really didn’t use too much of a spatula to spread things around. This proved fool-hearty in the end since I didn’t evenly distribute the “cheese sauce” I was left with these creepy, undercooked grey-white potato looking things. I pulled the worst offenders off and tossed them into the bin before my husband came into the kitchen. Even after that, there was a good ring around the edges where parts were melty and great or barren and dry. So, a word to the wise to get out that spatula/wooden spoon and spread around the top layer to ensure all is coated properly for best results.
Key points:
– cheese: the amount of cheese required for this recipe is forgivving so if watching calories/health feel free to hold back
– colemans mustard powder: can be added for depth of flavor at any point and especially if using less cheese
– smoked paprika: can be a nice addition as well
-cheers: great recipe! enjoy!!
So I’ve made this recipe before and I really like it. One thing I do is I boil the potatoes ahead of time so I don’t have to keep them in the oven as long. I also did this crazy thing and added a layer of salami between the potatoes and the sauce. 🤷🏻♀️
Made the recipe exactly as is! Best scalloped/au gratin potatoes I’ve made! My boys say it’s one of our best dinners period!
Wow – this was fantastic! I did 1/2 cream, 1/2 milk because I had some cream that needed to be used.
Best SCALLOPED POTATOES I have ever eaten. Love Love. Goes in my favorite recipe book. Thank You so Much.
Thank yoU!
Great recipe. Too much talk between ingredients and directions on this page however.
There’s a jump to recipe button at the top of all my recipes so you can get to it.
After reading the recipe I knew it would be bland and I would need to add onion! I sautéed half a chopped onion in with the butter before adding the flour. 350 seemed too low of a temp… I also believe the COVERING the pan would make it cook better and maybe remove it half way through? If people rate this 5 stars but change the recipe, then you can’t rate the recipe 5 stars.
You must be an only child
Wonderful recipe no matter what you wish to call it. I did attempt to make it gluten free by using Tapioca flour, and Almond flour. Being lactose intolerant I used Coconut milk. While making the roux i used ghee. To make the cheese sauce I had Harvati cheese that needed to be used and that worked beautifully but used a cheddar, Gouda. I sliced red potatoes with my mandolin. It seemed that keeping the ratio of liquid to fat to thickening was the important factor for success. It was delicious!
Oh my goodness. I made these for super tonight for my husband’s birthday. They are fantastic!!!🥰❤
So glad you liked them
I thought if cheese was added in layers that the dis was called au gratin potatoes. Growing up, my mother made scalloped potatoes often, and they were layers of thinly sliced potatoes separated by a little flour, salt, and pepper with whole milk poured over the top. They came out of the oven with a perfect golden brown top and a glorious aroma — the German potato dish that 5 hungry kids gobbled up!
Do you have a different recipe for au gratin potatoes?
I don’t but maybe I should.
Love this recipe! It’s very similar to the one I grew up with! Mom’s cookbook was lost long ago so I thank you for this! I usually cook for 1 hour and 30 minutes. I think it has to do with living in Florida. The oven is new so it’s likely not the culprit.
Thanks for the feedback Karen.
Made this last night and it was fabulous! Served with mashed potatoes and salad. I enjoyed how easy it was to make, and the sauce while admittedly a bit oily, was very tasty! please visit: https://www.beckandbulow.com
This recipe turned out amazing. Thank you for sharing. I added chives to give it an onion kick. But overall I love them. I will make this again.
You’re welcome!
This is the first time I have made scallop potatoes with cheese. The only thing I added is onion. This is delicious. I will make it again. By the way, who is Karen? You don’t want your name to be Karen right now! IJS,!
Hahaha
I’ve made these potatoes twice for parties exactly per the recipe except didn’t use paprika and cooked about 75 minutes (covered for the first 60 minutes), and everyone LOVED them! So cheesy and delicious! I received so many compliments. Will definitely make this again!
So happy to hear That!
Scalloped Potatoes do not have cheese – when cheese is added it is Au Gratin Potatoes.
Do you use all purpose flour or self rise flour?
Always all-purpose unless specified.
Those were the best scalloped potatoes ever I didn’t have cayenne pepper so I used chipotle powder peroxide
Thank you!
DELICIOUS recipe! I made an unsweetened coconut milk version to test it out of curiosity. Did NOT disappoint. Thank you for this recipe.
Great idea to use coconut milk!
This looks delightful. I only think maybe I will add a little crunch on the top ? For texture?
This is just Delicious no matter how you
Make it. With cheese, without cheese, I used cream, and half &half instead of the milk. Just Pure Delicious.
Thank you!
Most scalloped potato recipes do not have cheese….but this recipe does!!! And I love it! The cheesier the better!
Scalloped potato’s do not have cheese !!!!!!!!!
I think it’s great with cheese!!!!
settle down karen
Karen likes cheese. Thanks though.
Baby girl don’t act like recipes aren’t meant to be made your own recipes are a base. You start with it & do as you please.
Reduce baking time by parboiling the potato slices.
This was a great base recipe. We started with melted butter, added in diced onion and sautéed. Then added a little flour and made a roux. From there added the cheeses, smoked paprika and nutmeg. Then topped the potatoes with cheddar cheese. Absolutely amazing!
Thanks Christopher!
Great recipe
This was excellent…I was concerned there wouldn’t be enough cheese sauce…but it was perfect. Next time I may add bacon. This is a definite keeper. I did cover half way through and then uncovered the last 15 minutes. Glad I tried this one…will definitely keep as a rotation in our meals and as a side dish for family functions. Thanks for sharing!
You’re welcome!
So easy and delicious! It was a hit for the whole family!
Thanks!
I’m sorry but this was such a disappointment. I read where you said I could make this ahead.I made it the night before and popped it in the oven before dinner on Easter.When I cut into it..the potatoes were black..like they get after you peal.them and don’t put them in water or oil right away . It was disgusting.The taste I’m sure was close but who can eat..or serve black grey potatoes…..
I want to make this in advance. May I ask if you partially baked them as the recipe mentioned and then on the day of, let come to room temperature and finish baking or did you prepare and wait to bake? I’m thinking the darkened potatoes might have come from not being partially baked at first? Curious? Also, my mom used to float pre cut potatoes in water, maybe that would prevent the discoloration? Anybody have any advice for me on this?
I’m so sorry! That does not sound good at all. What kind of potatoes did you use?
I just made this for our Easter dinner. Very good. My kids, who aren’t potato lovers liked it as well. It makes the right amount- not too much.
Glad you liked it!
I made these for Easter brunch yesterday and they were a huge hit! I doubled the recipe and ended up baking them maybe 10 minutes extra. Will definitely make these again!
Thank you!
This potato dish was outstanding this will be my go to recipe from now on everyone asked for this recipe
Thank you!
Scalloped potatoes are baked in a cream sauce; au gratin potatoes have cheese. Yours are the latter…. if your going to post a recipe , get the facts straight!
Ouch. Why do people “hate” on recipes that are shared for the enjoyment of all? It is sad we treat each other this way.
Get a life
If it’s a cheesy cream sauce like this recipe, what is it? 🙂
I’m sure you are perfect. Do us all a favor – If you can’t say anything nice, don’t say anything at all. BTW, they (regardless of what they are called) were delicious, weren’t they?
Good grief! That was completely unnecessary & rude.
Nasty
Top burned at 350. Cover till last 15-20 minutes.
This was delicious for our Easter dinner today. Thank you so much!
You’re welcome!
The scalloped were delicious.
Thank You
You’re welcome!
Can you use heavy cream instead of whole milk?
Sure!
Thank you so much Christy, I am going to make these tomorrow for easter my dad is bringing the ham, I loved it when you said about the most important thing is slicing the potatoes thin because you are so right on the dime, I have had these potatoes before and while I always have liked them wherever I had them I definitely would prefer the potatoes thinner and many times they are thick. Bless You!
Richard Harbaugh
Thanks Richard. I’m glad you enjoyed them.
Can these be made the evening before and popped in the fridge to be cooked the next day? I’d like to get everything assembled, but not cook it until the following afternoon. Just not sure if the potatoes would hold up or of it will turn to soup. Thanks!
That should work totally fine made ahead of time.
sorry to bother you, but i remember my mom making them with potaoes a layer of onion then a layer of flour then potatoes salt pepper and pouring milk no cheese what did my mom make
I’m not sure? A different version?
That was my mothers version of scalloped potatoes also. I still make them the same way.
Shirly, you’re right. This is not scalloped potatoes, which have onions layered in and a thinner milky sauce. These are potatoes au gratin which have the thick cheesy sauce and no onions. However I think many people make this mistake. When my mom made this cheesy dish she always called it scalloped potatoes. Either dish is amazing though!
Your mom made scalloped potatoes 🤣. This recipe is really au gratin potatoes. Oopsy lol
Do I have to cook the potatoes first?
No. They cook in the pan.
If you have leftover potatoes, you can still make this recipe. I would just shorten the bake time to, maybe, 20-25 minutes. You’d just want to get everything well melted, browned, and heated through.
Long time scallop potatoes eater first time cooking them . Thank you my girl friend loved them my thanks again they where good used colby jack instead less all I had worked well
Glad you liked them!
These are not scalloped potatoes. There is no cheese in scalloped potatoes! These are potatoes au gratin! Good too.
This recipe is a winner. I used heavy cream because I had it. I had to cook it for about ten minutes longer. You have to be a little flexible as every oven is different. Next time I am going to add onion.
Omg! Delicious! I had some extra russet potatoes and sweet potatoes and was looking for a yummy recipe on a cold snowy day. I came upon this. Yum yum yum! Now a family favorite! As I said, used half russet and half sweet potatoes for the recipe. Followed everything else to a tee but baked it a few more minutes until it looked perfect. I’ll definitely be making this again snd will be looking for more recipes from you!
So glad you liked it!
Recipe time summary says bake time is 40 minutes, but then the recipe says an hour. Please edit to clarify.
Sorry! Not sure why it says that.
Perfect!!! Thank you!
I used Boursin cheese and the sauce tastes amazing!!
Love Boursin!
This was amazing, couldn’t stop raving about how good it was! It was done perfectly in 1 hr. To the person who’s sauce took a while to boil-I’m too impatient for low heat, if you watch it like a hawk and stir constantly you can do it over low-medium heat and have it done in 5 mins. I added a couple dashes hot sauce ( Tapitio) and some black pepper. Next time I might season the potatoes a bit with salt and pepper before the sauce goes on and cut the salt in the sauce a bit. I made almost a double recipe because we got a bit carried away with the potatoes and it was still done perfectly in an hour. Great recipe!
So glad you liked it!
Can you adjust the time and temperature to get done at the same time as something else? Say 425 for 25 minutes?
Yes but I do think the potatoes will still take longer to cook than 25 minutes.
can you make and then freeze for later
Yes!
I loved your scalloped potatoes, and in return I offer a suggestion for something that comes from my cookbook. Without going into the details, try baking sweet potato slices (like these for your scalloped) in a bath of orange juice with some cinnamon. I love it, and it’s a no mess dish that an old bachelor like me can be proud of time and again!
Thanks for the help with KP duties!
Thank you Dan!
The recipe was perfect. I love that it’s a smaller recipe as there are just three of us. In Michigan and Florida we call these Scalloped Potatoes, too. SP with cheese and SP without cheese.
Glad you liked it!
I thought the difference between scalloped potatoes and au gratin was that au gratin contained cheese, and scalloped didn’t.
You’re 💯 right Bob. Scalloped is a cream sauce,
au gratin is a cheese sauce.
I wanted scalloped so when I made this recipe, I eliminated the cheese.
I thought the roux was way too thick so I added about a half cup more milk.
I baked COVERED for 30 minutes at 350 then I uncovered and continued to bake for an additional 30 minutes upping the oven temp to 400.
They were perfect !!!
Sauce basically disintegrated into nothing! Potatoes were greasy sauceless with cheese on top. Not certain what went wrong..ugh
Shoot. What happened? How long did you bake?
Love this recipe! Added some garlic powder to the sauce, so good!
Did the same!
Also added sliced onions
Thank you!