Scalloped Potatoes Recipe for 9x13 Dish

Scalloped potatoes baked in a creamy sauce are a classic comfort food that makes any meal feel special. This recipe uses simple ingredients and a straightforward process to deliver tender, flavorful potatoes topped with a golden, cheesy crust—perfect for family dinners or holiday gatherings.

Ingredients

4 large Russet potatoes (about 2 pounds), peeled and thinly sliced
2 cups whole milk or heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese (optional but recommended)
Fresh thyme or parsley for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

Peel the potatoes and slice them as thin as possible, about 1/8 inch thick. Uniform slices ensure even cooking.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux.
Gradually pour in the milk or cream while whisking to prevent lumps. Continue whisking until the mixture thickens, about 3-5 minutes.

Add garlic powder, salt, and pepper to the sauce. Stir well to combine.
Arrange a layer of sliced potatoes in the prepared dish, slightly overlapping. Pour a portion of the sauce over the layer, then sprinkle with shredded cheddar cheese.
Repeat the layering process until all potatoes, sauce, and cheese are used, finishing with a layer of cheese on top.

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes, or until the top is golden and bubbly.
Let the scalloped potatoes rest for 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips

For a creamier texture, substitute the milk with heavy cream or a mixture of milk and cream. For a lighter version, use half-and-half.

To prevent uneven slices, use a mandoline slicer for uniform thinness—this helps the dish cook evenly and look professional.
If you prefer a cheesier crust, sprinkle extra cheese on top during the last 10 minutes of baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out.

Serving Suggestions

Serve scalloped potatoes alongside roasted chicken, grilled steak, or baked ham for a hearty, satisfying meal. They also pair well with a crisp green salad or steamed vegetables for a balanced dinner.

Variations

Cheese Variations: Swap out cheddar for Gruyère, Monterey Jack, or a blend of cheeses for different flavor profiles.
Additional Ingredients: Incorporate cooked bacon, sautéed onions, or sliced mushrooms into the layers for added flavor and texture.

Herb Additions: Mix fresh herbs like thyme, rosemary, or chives into the sauce or sprinkle on top before baking for an aromatic touch.
Gluten-Free: Use a gluten-free flour blend or cornstarch in place of all-purpose flour to make the dish suitable for gluten-sensitive diets.

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, or until heated through. Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through. For best texture, avoid reheating at high power as it can cause the potatoes to become mushy.

Frequently Asked Questions

Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Cover tightly with plastic wrap or foil and refrigerate. When ready to bake, add a few extra minutes to the baking time to ensure it’s heated through and bubbly.

Can I freeze scalloped potatoes?

While freezing is possible, the texture may change slightly upon thawing, often becoming a bit softer. To freeze, let the dish cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) for 30-40 minutes until hot and bubbly.

What type of potatoes are best for scalloped potatoes?

Russet potatoes are ideal due to their starchy nature, which helps them become tender and absorb flavors well. Yukon Golds are also a good option for a creamier texture and buttery flavor. Avoid waxy potatoes like red or new potatoes, as they may hold their shape and result in a less desirable texture.

How do I prevent the top from burning or becoming too crispy?

To prevent burning, cover the dish with foil during the initial baking phase. If the top is browning too quickly, reduce the oven temperature slightly or tent it with foil. For a crispy top, remove the foil in the last 10 minutes of baking to allow it to brown evenly.

Can I add other vegetables to scalloped potatoes?

Absolutely! Sliced onions, leeks, or sautéed mushrooms can be layered with the potatoes for added flavor. Just ensure they are cooked beforehand to prevent excess moisture and uneven baking.

Enjoy this timeless comfort dish that’s easy to prepare and always a crowd-pleaser. Perfect for cozy family dinners or festive occasions, scalloped potatoes bring warmth and richness to any table.

Scalloped Potatoes Recipe for 9×13 Dish