Creamy Dreamy Scalloped Potatoes

Alright, let's get stuck in, shall we? ever crave something utterly comforting? like a hug in a dish? then my friend, you need this scalloped potatoes recipe in your life.

This isn't just any old potato dish; it's creamy, dreamy, and optionally, wonderfully cheesy. it's proper golden potato casserole material!

The Lowdown

This scalloped potatoes homemade recipe hails from humble origins. comfort food at its finest. it's easy enough for a weeknight.

Expect about 1 hour 15 minutes in total. this serves 6-8, perfect for sharing.

Why This Recipe Rocks

Honestly, who doesn’t love spuds? but this scalloped potatoes recipe is more than just potatoes. it's proper soul food. serve it up on a grey, drizzly sunday.

Honestly? because cheesy yellow potatoes is a winner, mate. speaking of potatoes, i've been making scalloped potatoes recipe for years, even my nan loves it.

This recipe brings back some good memories with her.

Time To Get Ingredients Ready

Ready to ditch the sad side dishes? stay tuned, as we will cover the ingredient section. we'll be using yukon golds (my personal fave) but scalloped potatoes russet also works well.

Just don't use anything waxy, yeah?

Alright, lets' get down to brass tacks. we're doing a scalloped potatoes recipe ! forget those bland, watery versions. we're talking creamy, dreamy, proper comfort food.

My nan used to make something similar, but honestly? ours is even better. 😉

Ingredients & Equipment

Okay, so you want Baked Au Gratin Potatoes ? Maybe some Cheesy Yellow Potatoes ? This section will tell you exactly what you need. Don't worry, nothing too fancy.

Main Ingredients

Right, first things first, the potatoes.

• Yukon Gold Potatoes: 2 lbs (900g) . Now, quality matters here. You want firm potatoes. No sprouts or soft spots, alright? We want those Scalloped Russet Potatoes , thinly sliced, for the perfect bite.
• Yellow Onion: 1 medium (about 1 cup, thinly sliced).
• Unsalted Butter: 4 tablespoons (56g) , divided. Splurge on the good stuff, it makes a difference!
• All-Purpose Flour: 2 tablespoons .
• Whole Milk: 2 cups (475ml) . Full fat only, don't skimp!
• Heavy Cream: 1 cup (235ml) . Again, gotta have it!
• Kosher Salt: 1 teaspoon .
• Black Pepper: 1/2 teaspoon .
• Ground Nutmeg: 1/4 teaspoon . Freshly grated is magic, honestly.
• Optional Cheese (for Au Gratin): 1 cup (100g) shredded Gruyere or a cheddar mix. A proper cheese, innit!

See, Scalloped Potatoes With Cheese Soup is okay, but we're aiming higher, more like a Golden Potato Casserole , but elevated.

Seasoning Notes

Spices are your friends, darling! Don't be shy.

• Essential Spice Combo: Salt, pepper, and nutmeg. It's a classic for a reason.
• Flavor Enhancers: A tiny pinch of garlic powder can add depth.
• Quick Substitutions: Out of nutmeg? A pinch of allspice will do in a pinch. If you fancy something a bit different and more smoky, like those yummy Cubed Scalloped Potatoes that are often baked, try smoked paprika.

I remember once, I was all out of nutmeg. I used a bit of cinnamon instead. It was... interesting. Not bad, but not quite right. Learn from my mistakes!

Equipment Needed

Keep it simple, yeah?

• 9x13 inch Baking Dish.
• Large Saucepan.
• Whisk.
• Mandoline (optional, but honestly? Get one. Makes life SO much easier for those super thin slices).
• Potato peeler (optional, for a fancier Scalloped Potatoes Homemade )

Common Household Alternatives:

• Don't have a 9x13? A slightly smaller dish will work, just adjust the baking time.
• No mandoline? Steady knife skills are your friend! Just aim for those Scalloped Potatoes Russet potato slices.

Remember, this scalloped potatoes recipe is all about comfort and flavour, not stress. Gather your bits and bobs and let's get cooking!

Creamy Dreamy Scalloped Potatoes (Au Gratin optional!)

Honestly, who doesn't love a good scalloped potatoes recipe ? it's pure comfort food. we're talking thinly sliced spuds swimming in a creamy sauce.

It's the ultimate side dish! this version takes it up a notch, and we even give you the option to make baked au gratin potatoes if you are feeling cheesy.

Prep Like a Pro

First things first, mise en place . it sounds fancy, right? it just means getting everything ready before you start cooking.

Peel (or don't! more on that later) and thinly slice 2 lbs of yukon gold potatoes. think about 1/8 inch thickness.

A mandoline is your best friend here, honestly. thinly slice one medium yellow onion. i once tried dicing them, total disaster!

Let's Get Cooking: step-by-step

1. Get that oven preheated to 375° F ( 190° C) !
2. Melt 2 tablespoons butter in a saucepan. Whisk in 2 tablespoons flour and cook for about 1- 2 minutes . This makes a roux.
3. Gradually whisk in 2 cups milk and 1 cup cream until smooth. Simmer for 5 minutes , until thickened.
4. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg. Taste!
5. Layer half the potatoes in a buttered baking dish. Add half the onion and half the sauce. Repeat.
6. Dot with remaining 1 tablespoon butter. Cover with foil. Bake for 45 minutes .
7. If you're doing the Cheesy Yellow Potatoes thing, remove the foil. Sprinkle with 1 cup Gruyere (or cheddar!).
8. Bake uncovered for another 10- 15 minutes , until golden brown. Let it rest for 10 before serving.

Pro Tips and Sneaky Shortcuts

Want a scalloped potatoes homemade that's truly amazing? use a mandoline for even slices. it really matters! warm the milk before adding it to the roux.

It helps prevent lumps. oh, and don't skimp on the seasoning. potatoes love salt!

A common mistake is overbaking. Check for tenderness with a fork after the initial bake time. You don't want dried out potatoes.

make-ahead? absolutely! assemble the scalloped russet potatoes ahead of time, cover, and refrigerate for up to 24 hours. add a few extra minutes to the baking time.

If you use scalloped potatoes with russet potatoes , consider that the cooking time and texture may change.

This golden potato casserole is a guaranteed crowd pleaser. forget the fancy stuff. it's about simple ingredients, cooked perfectly, and shared with the people you love.

Are you a fan of cubed scalloped potatoes ? that's ok! just know that thinly sliced will make this an ultimate bake.

Some people like scalloped potatoes with cheese soup . experiment!

Alright, let's dive into some extra bits and bobs about this cracking scalloped potatoes recipe !

Recipe Notes: Making it Your Own

Honestly, i love scalloped potatoes homemade . it's proper comforting, innit? but there's always room to tweak things to your liking.

So, here are a few notes to make this your signature dish.

Serving Suggestions: Showin' off Your Scalloped Potatoes Recipe

Plating matters, even for baked au gratin potatoes ! think about serving individual portions in cute little ramekins. a sprig of fresh parsley adds a pop of colour.

It looks dead fancy! pair it with a roast chicken or pork. it's also lovely with a simple green salad.

For drinks, a crisp white wine or even a cloudy apple juice hits the spot.

Storage Tips: Keepin' it Fresh

Leftovers? sorted! refrigerate your scalloped potatoes recipe in an airtight container for up to 3 days. freezing is a bit trickier.

The texture can change. reheating? stick it back in the oven at 350° f ( 175° c) until warmed through.

Add a splash of milk to prevent it from drying out.

Variations: Spicing Things Up

Want to mix it up a bit? for a dietary adaptation, use a gluten-free flour blend in the sauce. it will work a treat.

If you're feeling seasonal, try using sweet potatoes instead of regular ones. cubed scalloped potatoes can also make an interesting twist on the traditional slicing.

And if you want to make cheesy yellow potatoes simply add more cheese!

Nutrition Basics: Goodness Inside

Okay, let's talk numbers. a serving of this scalloped potatoes recipe packs a decent amount of carbs for energy. scalloped russet potatoes also contain fibre and vitamin c.

Remember, it's all about balance, love. and if you're using scalloped potatoes with cheese soup make sure to consider the extra sodium.

Right then, get in the kitchen and give it a go! this golden potato casserole ... well, this is the start of something beautiful.

Don't be scared to experiment and make it your own. you've got this! even if you are using scalloped potatoes with russet potatoes the result will be amazing.

Frequently Asked Questions

Why are my scalloped potatoes still hard after baking?

Hard potatoes usually mean they weren't sliced thinly enough or the oven temperature wasn't quite right. Aim for around ⅛ inch (3mm) slices; a mandoline is a lifesaver! Also, ensure your oven is accurately calibrated and that you've baked them long enough, covered, to steam and soften the potatoes before browning the top.

Nobody wants a potato with a bite like an apple!

Can I make this scalloped potatoes recipe ahead of time?

Good news, you can! Assemble the scalloped potatoes completely, but don't bake them. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes while the oven preheats, then bake as directed.

Bear in mind it may take a little longer in the oven, so keep an eye on it.

What's the best way to store leftover scalloped potatoes?

Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in the oven or microwave until warmed through. They might lose a little of their creamy texture, but they'll still taste delicious!

Just think of it as a second chance to enjoy that yummy potato bake.

Can I add cheese to this scalloped potatoes recipe?

Absolutely! Adding cheese transforms scalloped potatoes into au gratin potatoes. Gruyere is a classic choice, but cheddar, or a blend of both, works beautifully. Sprinkle about a cup of shredded cheese over the top during the last 15 minutes of baking for a melty, golden brown crust.

Cheese is almost always a good call, isn't it?

My scalloped potatoes recipe sauce is too thin. How can I fix it?

A thin sauce is usually down to the roux not thickening properly. Make sure you cook the butter and flour for a minute or two before adding the milk and cream, to cook out the raw flour taste and activate its thickening powers.

If it's still too thin, you can whisk a tablespoon of cornstarch with a little cold milk and stir it into the sauce while it simmers. Give it a few minutes to thicken up, and Bob's your uncle!

Are scalloped potatoes gluten-free friendly?

This recipe, as written, is not gluten-free because it uses flour to thicken the sauce. However, it's easy to adapt! Simply substitute the all-purpose flour with cornstarch. Use half the amount of cornstarch as you would flour (so 1 tablespoon instead of 2). The rest of the recipe remains the same!

Now everyone can enjoy a delicious plate of scalloped potatoes, cheers!