11x7 Scalloped Potatoes Recipe for a Creamy Side Dish

Scalloped potatoes baked in an 11×7-inch dish make for a classic, creamy side that pairs perfectly with roasted meats or holiday feasts. This recipe delivers tender, flavorful potatoes with a rich cheesy sauce, baked to golden perfection. It’s an easy, crowd-pleasing dish that can be prepared ahead and customized with your favorite herbs and cheeses.

Ingredients

3 pounds russet potatoes (about 4-5 large 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
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary (optional)
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Grease your 11×7-inch baking dish with butter or non-stick spray to prevent sticking and for added flavor.

Prepare the potatoes by peeling and slicing them into thin, even rounds about 1/8 inch thick. Uniform slices ensure even cooking and a beautiful layered appearance.
In a saucepan over medium heat, combine the milk, heavy cream, melted butter, flour, garlic powder, salt, pepper, and thyme (if using). Whisk continuously until the mixture is smooth and begins to thicken, about 3-5 minutes. Remove from heat.
Layer half of the sliced potatoes in the prepared dish, overlapping slightly to create a compact layer. Sprinkle half of the shredded cheddar and Parmesan cheeses evenly over the potatoes.

Pour half of the warm cream mixture over the layered potatoes and cheese, ensuring even coverage. Repeat with the remaining potatoes, cheeses, and cream mixture, creating a second layer.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. The foil traps steam, helping the potatoes become tender.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and bubbly. You can broil it for 2-3 minutes at the end for extra crispness, but keep a close eye to prevent burning.

Let the scalloped potatoes rest for about 10 minutes after baking. This allows the sauce to set and makes serving easier. Garnish with chopped parsley before serving.

Tips

Substitutions: Use milk alternatives like almond or soy milk for dairy-free options. Cheddar can be swapped for Gruyère, Monterey Jack, or a blend for different flavors.
Potato prep: Use a mandoline slicer for even, thin slices that cook uniformly and look professional.

Prevent burning: Keep an eye on the last few minutes of baking, especially if broiling, to prevent the top from burning.
Make ahead: Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding an extra 10-15 minutes if needed.

Serving Suggestions

Serve the scalloped potatoes hot, garnished with fresh parsley. They pair beautifully with roasted chicken, grilled steak, or baked ham. For a complete meal, add a side of steamed green beans or a crisp mixed greens salad. This dish also works well as part of a holiday feast or family dinner, providing comfort and satisfying flavor in every bite.

Variations

Cheese variations: Mix different cheeses like mozzarella, Gouda, or blue cheese for a unique twist.
Herb additions: Incorporate fresh herbs such as thyme, rosemary, or chives into the cream mixture for added aroma and flavor.
Protein boost: Add cooked bacon bits, sautéed mushrooms, or cooked sausage slices between layers for a heartier version.

Spicy kick: Include a pinch of red pepper flakes or hot sauce in the cream mixture for some heat.

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 20-25 minutes, or until heated through. For quicker reheating, microwave individual portions for 2-3 minutes, stirring halfway through. Avoid freezing, as the texture may become watery or grainy upon thawing.

Frequently Asked Questions

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Cover it tightly with plastic wrap or foil and refrigerate. When ready to bake, add about 10-15 minutes to the cooking time to ensure thorough heating.

Can I make this dish dairy-free?

Absolutely. Use plant-based milks like almond or coconut milk and dairy-free cheeses. Be aware that the texture and flavor will differ slightly, but it can still be delicious.

How do I ensure the potatoes are tender?

Thin, evenly sliced potatoes and proper baking time are key. Covering the dish during baking helps steam and soften the potatoes. If they remain firm, bake a few extra minutes covered, then uncover to brown the top.

What cheese works best for scalloped potatoes?

Sharp cheddar is traditional for its flavor and meltability, but other cheeses like Gruyère, Monterey Jack, or a blend can add different tastes and textures. Grated Parmesan adds a salty, umami note.

Can I freeze leftovers?

Freezing is not recommended as the texture may suffer. If you do freeze, wrap tightly and consume within 1-2 months. Reheat thoroughly from frozen, but expect some loss of creaminess.

11×7 Scalloped Potatoes Recipe for a Creamy Side Dish