Creamy Scalloped Potatoes Recipe

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Scalloped Potatoes are thinly sliced layered potatoes are baked in a creamy, garlic and herb sauce, making them tender and flavorful. Easy to make these are the perfect side dish to any meal! If you’re in need of an easy side dish that is sure to impress then this is the recipe for you! These thinly sliced potatoes bake up extra creamy. The entire dish is so flavorful thanks to the addition of garlic and herbs. Serve this alongside the Garlic and Herb Prime Rib, Beef Tenderloin, Beef Wellington, or this Classic Honey Glazed Ham.

Scalloped Potatoes

Potatoes are basically side dish magic. They can do so many things. And no matter how you make them, they usually end up being the highlight of the meal. These scalloped potatoes are no different. This recipe is easy to make and only needs a handful of ingredients. These potatoes are:

easy to make tender creamy flavorful satisfying

How to make Scalloped Potatoes

Scalloped Potatoes vs. Potatoes Au Gratin

They’re actually different. Although, most people will use the terms interchangeably. Scalloped potatoes are traditionally sliced thinner, about 1/8th of an inch thick. Potatoes Au Gratin will have a thicker slice of ¼ inch. Scalloped potatoes are cooked in a cream sauce. While potatoes au gratin are cooked in a cream sauce and layered with cheese. If you’re pro-cheese like me, then by all means, add cheese to your scalloped potatoes and call them whatever you want. In fact, we’ll be putting some fresh grated parmesan on these potatoes. Cheese and creamy potatoes just go together too perfectly.

What potatoes are best?

Russet potatoes or Yukon Gold potatoes are great choices for making scalloped potatoes. The reason behind that is the starches. This is going to help the sauce thicken and become velvety smooth during baking. Russets have the most starch, Yukon Golds come in close behind. The Yukon Golds themselves bake up a bit creamier than the Russets, but the sauce itself might be a bit thinner. It’s all about what you prefer.

The best way to slice the potatoes

The potatoes need to be sliced nice and thin. It’s also important that they are all cut to the same width. If you have some thick slices and some thin slices, the potatoes will bake unevenly. The thicker slices won’t be cooked through and the thinner slices could cook too much and turn into mashed potatoes.

Sharp knife: make sure your knife is nice and sharp and you can slice the potatoes easily. Mandolin: if you have one of these on hand it will make the slicing process fly by quickly, just be careful with your fingers.

Can I substitute another milk or not use the cream?

No. The reason that cream is used in combination with the whole milk is that you need a high fat content. Otherwise, when baked, the milk will curdle and separate. Using cream prevents the curdling from taking place.

Other Potato Recipes:

Creamy Potato Soup Twice Baked Potatoes Perfect Mashed Potatoes

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Serene Visit Serene’s Website facebook twitter pinterest instagram Comment * Name * Email * Website