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
Don’t care about you’re blog, where the recipe??
This is a rude way to ask for help
Click on “jump to recipe”/
A round of applause to the Girl who ate everything!
I have learned that a recipe is not just a list of ingredients, method really makes the meal.
That said, I followed the steps, but at the end you say ham goes well with this . . . I put it in, not along side. Hope that is okay.
What a tasty treat this was, total family hit! We both overindulged.
Perhaps the best part is the roux – Worlds better than my ‘family handed down’ recipe that called for layers made of sprinkles of dry flour and spices, then potato, then more flour . . . and the occasional dry flour bits and largely inconsistent taste while consuming them.
I’ve always had some cheese in or at the very least on top of scalloped potatoes no matter where they were eaten. Is the real answer to Au-gratin vs Scalloped the lack of roux and only a cheese sauce? Is it due to here in Wisconsin cheese goes well on most any baked dish? Who really knows/cares. One thing is for sure, this is a winner, if the recipe is followed or even if adjusted to a personal family favorite as the comments show.
Keep up the good work Christy – Thanks for all of the comments as well, ya’ll inspired me to try this.
Thank you Craig!
Delicious and easy!
I made this for my workplace’s Thanksgiving potluck today. It was a big hit! Just to avoid controversy, when I signed up, I called it “Scalloped Potatoes Gratin” LOL!
I added some garlic and onion powder to the sauce, but other than that, followed precisely. I think my oven ran hot. I could hear bubbling, and saw that some of the butter had separated, so I turned it down and cooked longer. It was still pretty creamy and tasted great! I wish I had doubled it!
Haha that made me laugh!
Hi! I was curious about trading out gluten free flour, and nut milk and ghee instead of regular milk, wheat flour and regular butter?
Sorry I haven’t tried it with all those substitutions so I don’t know.
I used gluten free flour and ghee. The results came out just like the picture. However, Idk if it was the substitutes I used or just the recipe but it wasn’t very flavorful.
Excellent, thank you for providing this traditional side dish which I was able to access with a few taps on the keyboard! I always forget the proportions for the roux, coming off a long hot summer. Grateful for cooler weather and comfort food season!
That’s so good to hear!
These are good, I did add diced onion and pepper and a bit of garlic powder. Delicious.
Thank you!
Hello, I was wondering if the oven should be heated the same and left the same time if I put the potato scallops in an aluminum foil pan?
Yes, all the same.
Thank you! I tried it and it was great. Do I have to double the ingredients if I’m making for more people? Also should I put the potato’s in water after cutting them up?
Yes put them in water after cutting and you should double if making for people.
I just wanted to see the comments to see if the recipe was good and everyone is mad about the name 😂 my grandma called cheesy potatoes scalloped potatoes too. Who cares?? I’ll definitely be using this recipe this thanksgiving, looks so good!
Scalloped potatoes do not have cheese. Potato au gratin do as the name implies.
This is the 5th time I have made this potato dish. I have made it exactly according to directions and my family loved them. I will kick it up a notch by adding some jalapeños. We have a huge harvest of jalapeños this year. Thanks for posting a fantastic recipe!
Thank you Carol!
Wow for a person who has a website or blog you certainly don’t know about cooking 🤦♀️, to state what’s the difference between scalloped potatoes and potatoes au gratin you’ve failed to mention cheese, scalloped potatoes don’t have cheese, potatoes au gratin do, that’s the main difference.
Go make your own blog then
Your know-it-all attitude is quite unappetizing. Some tact would serve you well. Potatoes au gratin are named for the cheesy, bread crumb crust on top. The potatoes are usually sliced thicker, such as by hand. Scalloped potatoes are thinner sliced and may or may not have cheese.
TRUE, classic SCALLOPED potatoes have NO CHEESE in them at all; it has nothing to do with a crunchy topping. Classic AU GRATIN potatoes have the cheese in them. You are misleading your readers with new age chicanery. Shame on you.
Where do you get off shaming someone for their hard work? For doing something they love? For helping others feed their families? The shame should be on your judgemental soul.
Excuse me but the person was stating fact the person should not be stating something inaccurate when it comes to providing information relating to cooking, I would be stating shame on you as well! It’s stating something deceptive how is that not shameful? Anybody who knows anything about cooking would know that true scalloped potatoes do NOT have cheese you should not be coming down on someone for stating fact! Quite frankly the person should be embarrassed for stating inaccurate information!
You said anybody who knows anything about cooking knows the difference. If you’re as knowledgeable as you think, what are you doing on this website? You can see the included cheese in the photo, but you still clocked. Go make your own recipe instead of criticizing others.
You said anybody who knows anything about cooking knows the difference. If you’re as knowledgeable as you think, what are you doing on this website? You can see the included cheese in the photo, but you still clicked. Go make your own recipe instead of criticizing others.
Exactly! True scalloped potatoes don’t have cheese there are so many people that include cheese in a scalloped potatoes recipe it drives me crazy!
Just leave the cheese out then, it’s not hard
Who cares? No one said you have to make it. Choose another recipe.
You have it backwards. “Gratin (French pronunciation: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.”
“Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.[1] It is called potatoes au gratin in American English. Some purists insist that a gratin dauphinois must not include cheese, which would make it a gratin savoyard.“
So gratin refers to the crispy crust, and classic, “purist” potatoes au gratin don’t have cheese. Check your facts before you get angry at someone.
Great Recipe . . . I bumped mine up just a bit by adding some beacon crumble and sour cream . . . Just had to make my own recipe . . . But a Great Big Sincere Thank you
This was an easy delicious recipe… and is now apart of my monthly menu effective immediately. I did slice and par- boil the potatoes for. About 8 minutes. Other than that I followed the recipe exactly.
So happy to hear that.
I’ve made this recipe about a dozen times now, and it’s perfect every time. It’s the perfect thing to bring to a “potluck”, and I always double the batch to a 9×13 pan. We live in Wisconsin and enjoy access to exceptional cheeses. Sometimes I have a small amount of several varieties, so I shred them to the suggested amount and stir them into the roux. I always come home with an empty pan and rave reviews! Thank you for this recipe!
Thanks for your feedback
Quick question: I prepped the recipe last night, plan to bake it tonight. Instead of cheddar I used a local raw milk alpine cheese (I’m in Bozeman, MT) and I used about two lbs of spuds but it doesn’t seem like there is enough sauce. How enveloped in the sauce should the spuds be prior to baking? Should I stir them to ensure they are covered? Thanks for your guidance!
They should be fine. The potatoes kind of shrink when they cook and bury in the sauce
These were delicious, and a little quicker than my usual scalloped potato recipe. I did bake them a few minutes longer than one hour and they were ever so slightly more firm than we’re used to, but no one cared ……they were gone in a flash!
Yay!
These were so good. I used caution with flour as another commenter stated and only used 2Tbsp, and the dish was perfect. Will definitely be using this recipe in the future and will try the cheese sauce for Mac n cheese too.
Hi. I followed the scalloped potatoes recipe, put in the oven for an hour. The sauce was delicious however, the potatoes were still raw and hard. What do I do wrong?
You might need to slice them thinner or cook longer depending on your oven.
This is not scalloped potatoes it is potatoes a gratins. Scalloped doesn’t have cheese.
These were amazing! Followed the recipe to the letter and the entire family (wife, parents, brother, nieces) proclaimed that these *must* be served at family gatherings. As a bonus the sauce would be perfect for homemade mac and cheese. Thanks for the recipe!
You’re welcome!
Making this today for the second time this month! I parboil the potatoes for 4-5 minutes because for some reason my potato dishes take forever in the oven! And once that’s fine, the potatoes won’t turn pink and can be pre-assembled! Also followed the recommendation of some reviewers to add onion – I just cook in the sauce for a couple minutes. Much easier to use a food processor to slice the potatoes and shred the onion and cheese! Delicious!
I added a diced jalapeño and some homemade bacon bits to this recipe. I layered them between the potatoes and cheese sauce. It’s now a family favourite.
Thanks. Happy to ehar that.
Would recommend 1-2 tablespoons of flour rather than 3.
Just made this dish. Easy to make. And a fabulous texture and flavor. Thanks!!
You’re welcome!
Not to be particular but, if you are adding cheese to the sauce, you are making au gratin potatoes. Scalloped potatoes do not have cheese in them.
**NoT tO Be PArtICulAr** 😂
These were delicious! People are so pretty – cheesy potatoes, scalloped potatoes, what does it matter? They’re really good and super easy to make! Thank you!!
Word! I’m baking mine now and they smell absolutely delicious, no matter WHAT they’re called!
Umm, au gratin maybe but not scalloped. Make it right please.
PS: Curdling comes from using too high heat when preparing the cheese sauce. It’s as contrary as chocolate when it comes to seizing.
Hi there. I was just wondering if anyone had problems with the sauce tirning a little grainy?
That usually means your heat was too high.
If you used bagged cheese(processed) that could happen as well.
If you make them without cheese, do I need to change anything in the recipe?
No, but they won’t be quite the same.
These were so good! Served them yesterday on Easter and the family raved about them. I used an 8×8 dish, and ended up having three layers of potatoes and cheese sauce. Will definitely be making again! Thank you for the recipe.
You’re welcome!
These are delicious. My family loves them. I’ve made them twice now. This time I made them gluten free and dairy free and they were still great! I used arrowroot starch and oat milk.
Love this recipe. We’ve made it multiple times now. It’s so easy and everyone raves about the flavors. Thank you!
You’re welcome!
These potatoes are great. I do like you said pre heat for thirty minutes.
No problem trying to get the potatoes cooked at the time of serving.plus
I make them pretty thick 🥰
Good to know!
Scalloped potatoes do not have cheese. That’s au gratin
It would be nice if the ads weren’t covering all the ingredients, with no way to close them… 😡
You can download an add blocker for your computer or phone. I don’t see any adds.
To make it gluten free, which would work better – corn starch or a gluten free flour blend?
At different times, I’ve used a GF 1 to 1 flour blend and cassava flour and both of those worked beautifully.
Yes!
Fantastic recipe! We absolutely love it.
Scalloped or au gratin -whatever! These are delicious! Will definitely be making these again and again!
Scalloped potatoes aren’t supposed to have cheese. That’s the difference between au gratin & scalloped…one has cheese the other does not.
My whole life, my grandma made scalloped potatoes with Cracker Barrell extra sharp cheddar, so after she passed away, I decided to make these in her honor for Christmas dinner. Now, this was delicious. I made it as stated, except I doubled it. I used a food processor to slice the potatoes, which made them all uniform in thickness, and they were so thin I could see through them. That all being said, this took 3 hours to bake. Luckily, I had the forethought to prebake them the night before or we wouldn’t have had any for dinner. I baked them for 2 hours the previous night, then for an hour on Christmas day, and they were perfect. I’m making them again for Easter this Sunday but will not be doubling it this time. All in all, well worth it, but for some reason it took forever to bake.
Hello. Do you need to pre cook the potatoes
No that’s not necessary
I halved this recipe since I was only cooking for 2. I should have made the entire thing because we ate the entire pan and I could have eaten more. These are really good. The hint of cayenne is perfect. YUMMY! Easy to make and easy to follow recipe. Thank you!
Hope you love it!
True scalloped potatoes do not have cheese LOL, potatoes au gratin have cheese.
I want to make this for Easter dinner for my kids and grandkids, planning of serving 12 plus need enough for leftovers. Do I need to adjust the recipe in any way to double the recipe? I might even double and a half.
Yes, I would definitely double. you might need to bake longer but other than that you dont’ need to change anything.
This recipe is amazing! I’ve been making this for years, but yours got raves, best ever! Thank you 🥰
That’s awesome to hear!
I used Russet potatoes, and after peeling them, but before slicing them up, I added a little lemon juice to a bowl and coated the peeled potato with the lemon juice to keep them from turning gray. I was out of milk, so I used a cup of Half n Half and a half cup of water to add to the roux. I also used a loaf pan, because it is just me, and I was using less potatoes for the recipe. But, it turned out great! Good cheesy flavor, and after the hour, the potatoes were just right. I see where several others have suggested they might add onions to this, which I think is a great idea. *I have a favorite Broccoli casserole that portions well for my meals (with lamb or pork chop). One problem, as a single (elderly), is using recipes that make 6 to 8 servings is just too much for me. I don’t want to eat a side dish for 6 or 7 days in a row, just to get rid of it before it spoils.
Bill- I also used a loaf pan and was wondering if that was weird until I read your comment! thank you for putting my mind at ease. The loaf pan is in the oven as we speak!
Great idea, using the lemon juice!
I made this tonight and everyone loved it. I didn’t like that the potatos looked gray and translucent. I used Idaho Gold potatoes. Tasty but looked so unappetizing.
Shoot that usually doesn’t happen with GOlds.
I’m adding onions (Vidalia is my choice) to the cheese saauce
So delicious! Will make this on repeat, thank you!
Thank you!
I’m making scalloped potatoes, ham and a salad for my husband’s birthday dinner. Per his request.
I’m adding some diced onion to this recipe, I add the onion as I make the cheese sauce. Otherwise I’m following the recipe.
I think this recipe will give him a great big helping tonight from his birthday. Then he’ll have more for tomorrow and possibly lunch the following day.
It’s all for him I don’t care for scalloped potatoes myself. I don’t eat anything with chunks of potatoes. Maybe it’s the texture. When I make potato soup I use mashed potatoes. It’s just me!?!
Hope he has a great birthday!
Can this be prepared the day before and cooked then the day of?
Yes, see the notes above.
I made this dish and it was easy and absolutely delicious. I used russet potatoes and mild cheddar cheese because I prefer it to sharp. My family loved it. I will definitely make it again. absolutely wonderful.
thank you
This recipe is delicious! I used Yukon Gold potatoes and my mandolin slicer to get them thin enough. I baked them the amount of time on the recipe and it turned out great! When I make these again I will add just a little more salt to the top(personal preference), but other than that I wouldn’t change anything.
I read through the other reviews and am suspecting that the people that had to bake them 1-3+ hours are not getting their potatoes sliced thin enough….
Yes I think you’re right
I think using a mandolin, and slicing the potatoes almost potato chip thin, would make this a different textured, but just as tasty, side dish. I recently saw someone using a crank cheese slicer for both grating cheese, and (with a slicer attachment) slicing potatoes. The potatoes came out potato chip thin, and I think this would work well for this recipe.
https://www.amazon.com/dp/B07TS1817B/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=cb660d4393132c23d118b35129ed4dac&hsa_cr_id=5190972490101&pd_rd_plhdr=t&pd_rd_r=b863089d-f8f0-402f-aa58-3abfd02cca69&pd_rd_w=pljQv&pd_rd_wg=1g9vg&ref_=sbx_be_s_sparkle_lsi4d_asin_1_img
This was tasteless.
Use Extra Sharp Cheddar, butter sauteed diced onion, whole milk. salt , pepper
Blanching the potatoes 2-5mins before-hand will ensure potato slices with soft interior. Might be too crisp, otherwise, even after an hour. If blanching, the bake time can be reduced to 40mins (25mins covered in foil plus 15 without the foil to crisp the tops).
Au gratins are with cheese sauce and Scalloped potatoes are milk, onion, garlic, and chive. The folks at General Mills blurted the lines before you were born with their Betty Crocker line which is convenient, but mostly salt. A true gratin is more firm not creamy. The potatoes answer is almost always use a Real Russet Burbank, best high solids and flavor potato ever. Yukon Gold can be one of many different varieties just like russet are mostly tasteless Norkota potatoes now. A true scallop potato goes really great with ham or fish. Cheesy au gratins are best with beef lamb chicken and midnight snack.
Wade you are correct and know your recipes!
Absolutely! I’m sure this recipe is great for au gratin potatoes, but there’s no cheese in scalloped potatoes.
It was my first time making this, and by no means am I a chef, but it was delicious!! Thanks
Yay!!!
This is one of my go-tos. It is hands down the best scalloped potatoes recipe out there. It is very easy to have fun with as well-for ex. I added a layer of leftover ham & peas between the 1st & 2nd potato layer & baked covered for 1hr, topped w/crispy onions, & baked uncovered for 12 min & it was a nice casserole. Fantastic & yummy!!
Delicious! The cheese sauce was perfect, but after cooking for and hour uncovered I ended up covering the potatoes and baking for an additional hour to finally get them cooked the entire way through. 10/10 would make again, just with planning for more cooking time.
I never leave comments, but I feel like you need to know that I couldn’t make this because I couldn’t see the ingredient amounts due to all of the ads. I understand you need to get paid with advertising, but when there are so many that cover the ingredients and instructions, it’s counterproductive. Too bad because the photos looked promising.
Thank you. I will let my ad company know.
I really didn’t have a problem being able to read the recipe although I do know what you mean from my experience on other recipe sites but a little inconvenience is a whole lot better than charging for site entry like Delish now does.
Just made these with the following minor tweaks: Cooked in a glass dish COVERED for 45 minutes and then added crushed potato chips to the top and cooked UNCOVERED for an additional 15 minutes. PERFECTO!
Has anyone tried adding breadcrumbs to the top of this? I’d like to try it but I’m curious if anyone else did it first.
I added crushed potato chips!
When you add cheese, it becomes au gratin! This is a recipe for au gratin potatoes.
This is a fab recipe – the same one (almost) that I have been serving for years. The only difference is that I actually add some red onion and don’t use cayenne pepper. The onion just adds a different layer of flavor and texture. But scrumptious non the less.
Thanks Lisa!
Most people don’t realize a box grater has a potato slicer on one side which makes perfect slices of potato for scalloped potatoes.
That’s useful info! Thank you ☺️
Made this as a side for ham for dinner and it was fantastic! My wife and I love to cook and mess with stuff so we have also made a few variations with this (adding cubed ham and onions etc) and it turns out excellent everytime.
Awesome!
I made this tonight with gluten free flour and cream instead of milk. The cream cheese was a mistake because my bechemel was a thick paste, but I knew what it should look like, so I added milk to thin it out and adjusted the spices and cheese accordingly. The only negative is that now I have way more sauce than I needed (oh no! extra cheese sauce! whatever will I do?) I figure worst case scenario, I just made a yummy potato soup 🤷🏻♀️ thanks for the recipe!
Oops I meant cream, not cream cheese
**Update**
I just got these out of the oven half an hour ago and I would eat the whole pan if it wasn’t almost midnight. These are AMAZING
Scalloped potatoes do not have cheese. Au Gratin potatoes have cheese.
Haha oops!
I used half and half and starch 😊 Super yummy!
I baked these potatoes for almost 3 hrs and they never became soft enough to eat
Disappointed we could not eat them on Christmas ., I baked them additionally the next day… the sauce was tasty.. I used Yukon gold …
That’s strange!
I would say they weren’t thin enough maybe 🤔 next time do them thin enough as our 8 year old said “you can almost see through them” 😉 also cover with foil for half the cook time if you can’t get them all thin.
There isn’t a great explanation of making sure to pour and whisk the milk slowly, so you don’t break the roux. That’s why a lot of the comments say the sauce never thickened. Also, I cooked covered for an hour and then took the foil off for an extra 20 min. Came out great!
I made this but for some reason the sliced Potatoes never cooked. I cut the potatoes thin. Not sure what happened but I had to throw the dish out. I had the temp at 350F uncovered but after 2.5 hrs, I gave up.
So strange. I have no idea why
Help did everythig yesterday as suggested uncovered today and it is all very watery!
The one thing my adult child asked me to make was something like this. I’ve never made these before and wasn’t sure I wanted to, really. Man, I am so glad I did! So delicious!! FYI- I substituted flour for gf flour and it worked just fine. Thank you!!
Good to know!
I made the sauce accordingly to recipe and it looks great but when applying on the potatoes it doesn’t look like enough. Will it be enough moisture and cream with the potatoes? Can I add more sauce after I have cooked it for 30 mins so when I finish cooking them tomorrow or will it not cook correctly.
You can add more but you shouldn’t need to
Ugh! I should have read the comments first. I made them ahead of time and just looked at them then are grey and base has separated I can only hope for the best tomorrow when they go in the oven. Fingers crossed!
Can I use Oatmilk instead of cow milk?
Sure!
Scalloped potatoes have NO CHEESE in the sauce but made with a simple bechamel white sauce. Your recipe is Au Gratin Potatoes made with cheese. Just posting to clarify the two dishes as some people are confused by Scalloped Potatoes and Au Gratin Potatoes. Thank you
Thanks for the recipe. Scrumdeliumptious! Alongside some grilled chx thighs and asparagus… MONEY
I made this recipe it was wonderful, I could never get mine to thicken right, but your recipe was awesome
great!