10x15 Scalloped Potatoes Recipe for a Perfect Side Dish

Scalloped potatoes are a classic comfort food, combining tender sliced potatoes with a creamy, cheesy sauce that bakes to golden perfection. This 10×15-inch recipe is perfect for family dinners, holiday gatherings, or any occasion where you want a flavorful, hearty side dish that feeds a crowd. It’s easy to prepare and always a crowd-pleaser.

Ingredients

3 pounds (about 6-7 medium) russet potatoes, peeled and thinly sliced
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

<1 teaspoon dried thyme (optional)

1 tablespoon all-purpose flour (for thickening)

Instructions

Preheat your oven to 375°F (190°C). Grease a 10×15-inch baking dish with butter or non-stick spray. Set aside.

In a large saucepan, combine the milk, heavy cream, melted butter, minced garlic, salt, pepper, and thyme if using. Heat over medium heat until just simmering, then remove from heat.
In a small bowl, whisk the flour into a few tablespoons of the warm milk mixture to create a slurry. Slowly whisk this back into the saucepan to help thicken the sauce. Cook for 2-3 minutes, stirring constantly, until the mixture begins to thicken slightly.
Arrange a layer of sliced potatoes in the prepared baking dish. Sprinkle with a portion of the shredded cheddar and Parmesan cheeses.

Repeat layers with remaining potatoes and cheese, ending with a cheese layer on top.
Pour the warm milk and cream mixture evenly over the layered potatoes, ensuring all slices are covered and the dish is moist.
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender when pierced with a fork.

Remove the foil and increase the oven temperature to 400°F (200°C). Bake uncovered for an additional 10-15 minutes, or until the top is golden brown and bubbly.
Let the scalloped potatoes rest for about 10 minutes before serving. This allows the sauce to set and makes serving easier.

Tips

Use a mandoline slicer for uniformly thin slices of potatoes to ensure even cooking and a professional look.

For a richer flavor, add a pinch of nutmeg or a splash of white wine to the sauce.
If you prefer a gluten-free version, omit the flour or substitute with cornstarch mixed with a little cold water to thicken the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to prevent drying out.

Serving Suggestions

Serve these scalloped potatoes as a hearty side dish alongside roasted chicken, grilled steak, or baked ham. They also pair well with a fresh green salad or steamed vegetables for a balanced meal.

Variations

Cheese Variations: Swap out or add other cheeses like Gruyère, Monterey Jack, or mozzarella for different flavor profiles.
Herb Add-ins: Incorporate fresh herbs such as thyme, rosemary, or parsley into the sauce or sprinkle on top before baking for added aroma.

Meat Additions: Layer cooked bacon, ham, or cooked ground sausage between potato layers for a more filling dish.
Vegetable Mix-ins: Add thinly sliced onions, leeks, or sautéed mushrooms for extra flavor and texture.

Storage and Reheating

Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes until heated through. Alternatively, reheat individual portions in the microwave for 1-2 minutes, checking for even heating. For best results, reheat in the oven to maintain the dish’s creamy texture and crispy top.

Frequently Asked Questions

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a day in advance. Cover tightly and refrigerate. When ready to bake, add a few extra minutes to the baking time to ensure the potatoes are tender and the dish is heated through.

How do I prevent the top from burning?

To avoid over-browning, cover the dish with foil during the initial baking phase. Remove the foil in the last 10-15 minutes to allow the top to crisp and turn golden brown.

Can I make this recipe vegan?

Absolutely. Substitute dairy ingredients with plant-based options such as almond or soy milk, coconut cream, and vegan cheese. Use olive oil or vegan butter instead of butter, and ensure the cheese is plant-based.

What is the best type of potato for scalloped potatoes?

Russet potatoes are ideal because they are starchy and become tender when baked, creating a creamy texture. Yukon Golds are also a good option for a slightly buttery flavor and smooth consistency.

How do I achieve a crispy top?

Remove the foil during the last 10-15 minutes of baking and increase the oven temperature slightly. You can also sprinkle some extra cheese or breadcrumbs on top before the final bake for added crunch.

Is it necessary to peel the potatoes?

Peeling is optional. For a more rustic look and added texture, leave the skins on, especially if using Yukon Gold or red potatoes. If you prefer a smoother dish, peeling is recommended.

10×15 Scalloped Potatoes Recipe for a Perfect Side Dish