Scalloped Potatoes Recipe for 9-Inch Pan Perfectly Creamy

Scalloped potatoes are a classic comfort food that combines thinly sliced potatoes baked in a rich, creamy sauce until tender and golden brown. This recipe is perfect for a 9-inch pan, providing a hearty side dish that pairs beautifully with roasted meats or holiday feasts. Its creamy texture and crispy top make it a crowd-pleaser that can be prepared ahead and easily customized to suit your taste.

Ingredients

• 3 pounds russet potatoes (about 4-5 large potatoes), peeled and thinly sliced
• 2 cups shredded sharp cheddar cheese
• 2 cups whole milk or heavy cream
• 1/2 cup unsalted butter (1 stick), melted
• 3 tablespoons all-purpose flour
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for color)
• 1 teaspoon fresh thyme or dried thyme (optional)
• 1/4 cup grated Parmesan cheese (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or casserole pan with butter or non-stick spray.
2. Prepare the potatoes by peeling and slicing them into thin, even slices about 1/8 inch thick. Rinse the slices in cold water to remove excess starch, then pat dry with a clean towel.
3. In a saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux. Slowly pour in the milk or heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, and cook until slightly thickened, about 3-5 minutes.
5. Remove the sauce from heat and stir in the salt, pepper, paprika, and thyme if using. Add 1 cup of shredded cheddar cheese and stir until melted and smooth.
6. Arrange a layer of potato slices in the prepared baking dish, overlapping slightly. Pour a portion of the cheese sauce over the potatoes, spreading evenly. Repeat layers until all potatoes and sauce are used, ending with a cheese layer on top.
7. Sprinkle the remaining 1 cup of cheddar cheese and Parmesan cheese (if using) evenly over the top. Cover the dish loosely with aluminum foil.
8. Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly. Let rest for 10 minutes before serving to allow the dish to set.

Tips

• For extra flavor, add cooked bacon bits or sautéed mushrooms between the layers.
• Use a mandoline slicer for uniformly thin potato slices, ensuring even cooking.
• If you prefer a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
• To store leftovers, allow the dish to cool completely, then cover with plastic wrap or foil. It keeps well in the refrigerator for up to 3 days.
• Reheat gently in the oven at 350°F (175°C) for about 20-25 minutes or until heated through, avoiding microwave reheating which can make the potatoes soggy.

Serving Suggestions

Serve scalloped potatoes as a hearty side dish alongside roasted chicken, beef roast, or grilled pork. They also pair well with simple steamed vegetables or a crisp green salad for a balanced meal. For a festive touch, garnish with chopped fresh parsley or additional shredded cheese before serving.

Variations

For a different twist, consider adding sliced ham or cooked bacon between the layers for a savory, meaty version. You can also swap the cheddar cheese for Gruyère, Monterey Jack, or a blend of cheeses for varied flavor profiles. Incorporate sliced leeks or green onions for added freshness and color. To make it more filling, include some cooked broccoli or sautéed spinach layered within the dish.

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 on medium power for 2-3 minutes, but note that the texture may be slightly softer. Avoid freezing this dish, as the potatoes can become mushy upon thawing and reheating.

Frequently Asked Questions

Can I make scalloped potatoes ahead of time?

Yes, you can prepare and assemble the dish up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge and let sit at room temperature for about 15 minutes before baking. Adjust the baking time slightly if the dish is cold to ensure even cooking.

What type of potatoes work best for scalloped potatoes?

Russet potatoes are ideal due to their starchy nature, which helps them absorb flavors and become tender. However, Yukon Gold potatoes also work well, offering a creamier texture and buttery flavor. Avoid waxy potatoes like red or new potatoes, which may hold their shape and result in less creamy layers.

Can I freeze scalloped potatoes?

Freezing is generally not recommended because the texture of the potatoes may become mushy upon thawing. If you do freeze leftovers, do so within 1-2 days of baking, tightly wrapped in plastic wrap and foil. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 30-40 minutes until hot and bubbly.

How do I get a crispy top on my scalloped potatoes?

Remove the foil during the last 15 minutes of baking to allow the top to brown and crisp. You can also broil the dish for 1-2 minutes at the end, but keep a close eye to prevent burning. Using a sprinkle of Parmesan cheese or breadcrumbs on top before baking can also enhance crispiness.

Can I make this dish vegan or dairy-free?

Yes, substitute the milk or heavy cream with plant-based options like almond milk, coconut milk, or cashew cream. Use vegan cheese or nutritional yeast for cheesy flavor, and replace butter with vegan margarine or olive oil. Keep in mind that the texture and flavor will differ slightly, but the dish can still be delicious.

What are common mistakes to avoid when making scalloped potatoes?

Ensure the potato slices are evenly thin to promote uniform cooking. Avoid overcrowding the dish, which can lead to uneven baking. Do not skip the covering with foil during the initial baking, as this prevents the top from browning too quickly or drying out. Additionally, let the dish rest after baking to allow the layers to set, making serving easier and neater.

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