My Favorite Scalloped Potatoes Recipe
This is my go-to scalloped potatoes recipe. It is a creamy potato bake that feels like a hug. I make it for every big family dinner. It is the best holiday side dish on our table.
It is also an easy scalloped potatoes dish. You just slice, layer, and bake. The oven does most of the work for you. What is your favorite holiday side dish? Tell me in the comments.
The Secret is in the Layers
How to make scalloped potatoes right? You must layer them with love. Thin potato slices soak up the creamy sauce. Each layer gets a good pour of that cheesy goodness.
This matters because it builds flavor in every bite. No dry spots, just perfect creaminess. *Fun fact*: This method is called a “gratin” in fancy kitchens. But we just call it delicious.
A Very Cheesy Story
I always make cheesy scalloped potatoes. My grandson once asked for “the orange potatoes.” He meant the smoked cheddar! I still laugh at that.
Using two kinds of cheese makes it special. Sharp cheddar is tangy. Smoked cheddar is cozy. Together, they create magic. Do you prefer sharp or smoked cheese?
Why Patience is a Good Ingredient
The hardest part is waiting. You must let the dish cool. This matters so much. It lets the sauce thicken up perfectly.
If you cut it too soon, it will be soupy. Waiting 30 minutes makes neat slices. It is worth the wait, I promise. Doesn’t that smell amazing while you wait?
More Than Just a Potato Casserole
This potato casserole is so versatile. You can add leftover ham to make scalloped potatoes and ham. It turns into a full meal. My family asks for that on cold nights.
That is the beauty of a good recipe. It becomes your own. You can change it for any day. What would you add to make it your best scalloped potatoes?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| red or yukon gold potatoes, sliced thin | 2½ lbs. | do not peel |
| butter | 2 tbsp | |
| garlic, minced | 2 cloves | |
| flour | 2 tbsp | |
| whole milk | 1 cup | |
| heavy cream | 1 cup | |
| salt | 1 tsp | |
| pepper | ½ tsp | |
| sharp cheddar, shredded | ¾ cup | |
| smoked cheddar, shredded | ¾ cup | |
| Parmesan, grated | ½ cup | |
| fresh chopped herbs (parsley, chives, thyme) | 2 tbsp | or ½ tsp dried thyme |
Instructions
Step 1: First, get your oven warm to 350°F. Grease your pan well. Now, let’s make the sauce. Melt butter in a pot. Add garlic and smell that amazing aroma. Stir in flour and cook it for a minute. (This roux thickens our sauce beautifully.)
Step 2: Slowly whisk in the milk and cream. Let it bubble once. Turn the heat low. Whisk in most of your cheeses, saving some for later. Add those lovely herbs. This makes the best scalloped potatoes base, I promise.
Step 3: Pour a little sauce in the pan. Add half your potato slices. Pour more sauce over them. Repeat with another potato layer and the rest of the sauce. Top with the saved cheese. Cover it with foil. This potato casserole is ready for the oven!
Step 4: Bake for over an hour until bubbly. Take off the foil. Broil to brown the top, but watch closely! It can burn fast. Let it cool for 30 minutes. This wait is the hardest part of this easy scalloped potatoes recipe. Do you broil for color or skip it? Share below!
Creative Twists
This creamy potato bake is so flexible. Try adding thin slices of ham between the potato layers for scalloped potatoes and ham. Use all different cheeses you have in the fridge. Swap the herbs for a pinch of paprika or nutmeg. Which one would you try first? Comment below!
Serving & Pairing Ideas
This dish is the ultimate holiday side dish. Serve it next to a simple roasted chicken or ham. A bright green salad balances the rich, cheesy scalloped potatoes. For a pretty plate, garnish with extra fresh chives. Which would you choose tonight?
Keeping Your Cheesy Potato Bake Cozy
Let’s talk about storing this creamy potato bake. Cool it completely first. Then cover it tight and put it in the fridge. It will stay happy for three to four days. You can also freeze it for a month. Just wrap it well so it doesn’t get freezer burn.
I remember my first big batch. I made too much for just me! I learned to reheat it slowly. Use your oven at 300 degrees. Add a splash of milk to keep it creamy. This keeps your holiday side dish tasting fresh.
Batch cooking this scalloped potatoes recipe saves busy days. You get a warm, homemade meal ready fast. That matters more than you think. It brings comfort on a tough day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems in the kitchen. Your sauce might look too thin. Just let it simmer a bit longer. It will thicken up nicely. Your potatoes might not cook evenly. Make sure you slice them all the same thickness.
I once forgot to reserve cheese for the top. The dish was still delicious! But the golden, crispy top makes it special. Getting these small things right builds your cooking confidence. It turns worry into a feeling of “I can do this!”
Fixing these issues also makes flavors better. Even slices mean every bite is perfect. A good thick sauce coats every potato. This is how you make the best scalloped potatoes. Which of these problems have you run into before?
Your Quick Questions, Answered
What are the best potatoes for sheet pan scalloped potatoes?
Use red or Yukon Gold potatoes for this easy scalloped potatoes recipe. Their skins are thin and tender. You do not need to peel them. This saves you lots of time. They also hold their shape well when baked. They give you a creamy texture inside. This makes a perfect potato casserole every single time.
Can you make sheet pan scalloped potatoes ahead of time?
Yes, you can make this holiday side dish ahead. Assemble the whole creamy potato bake the day before. Cover it tightly and keep it in your refrigerator. When you are ready, bake it as the instructions say. You may need to add a few extra minutes to the baking time. This tip is a real lifesaver for busy days.
How do you keep scalloped potatoes from getting soggy?
The key is to let your dish rest. After baking, cool it for at least 30 minutes. This waiting time is very important. It lets the sauce thicken as it cools. The slices will not fall apart. This step gives you perfect, neat portions of cheesy scalloped potatoes every time.
What cheese goes well with garlic scalloped potatoes?
This recipe uses a tasty mix of cheeses. Sharp cheddar gives a strong flavor. Smoked cheddar adds a cozy, warm taste. Parmesan cheese brings a salty, nutty finish. Together, they create the best scalloped potatoes. *Fun fact: mixing cheeses gives you more complex flavor than using just one!*
How long does it take to cook scalloped potatoes on a sheet pan?
Baking takes about 75 to 90 minutes. Your oven should be at 350 degrees. The potatoes need to become tender. The edges should look nice and bubbly. Then you broil the top to brown the cheese. Watch the broiling step closely. It can happen very fast. This is how to make scalloped potatoes perfectly golden.
Can you add protein to garlic lovers sheet pan scalloped potatoes?
Absolutely! Diced ham is a classic addition. It makes a full meal of scalloped potatoes and ham. You could also add cooked, crumbled bacon. Or try mixing in leftover diced chicken. Just layer your protein in with the potatoes. This turns a simple side into a hearty dinner everyone will love.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cozy dish. It fills the kitchen with the best smell. It always reminds me of family gathered around the table. Food is about more than just eating. It is about sharing warmth and making memories.
I would love to hear about your cooking adventure. Tell me all about it. Have you tried this recipe? Let me know in the comments below. I read every single one.
Happy cooking!
—Marina Caldwell
Garlic Lovers Sheet Pan Scalloped Potatoes
Description
Creamy, cheesy, and packed with garlic flavor, these sheet pan scalloped potatoes are the ultimate comforting side dish.
Ingredients
Instructions
- Preheat the oven to 350°F. Grease a 9×13 casserole dish.
- In a medium saucepan, melt butter over medium heat. Add garlic and cook for 20 seconds. Add flour and cook for 1-2 minutes to make a roux. Slowly whisk in the milk and cream and bring to a boil. Reduce the heat to low and whisk in fresh herbs and ¾ of the cheeses, reserving some for the top.
- Place a small amount of cheese sauce in the bottom of the pan. Layer with half of the sliced potatoes. Add ½ of the cheese sauce and then repeat with another layer of potatoes, followed by the remainder of the cheese sauce. Top with the rest of the shredded cheese and cover with foil.
- Bake for 75-90 minutes, or until potatoes are tender and edges are bubbly. Remove foil and broil until the cheese on top browns (watch it carefully to prevent burning. It can happen fast!)
- Cool for at least 30 minutes before slicing, to prevent slices falling apart. The sauce will thicken as it cools.
Notes
- For a crispier top, broil for an extra minute or two, but watch closely to avoid burning. Letting the dish rest is crucial for clean slices.