Scalloped Potatoes Recipe in 9x9 Pan for Creamy Comfort

Scalloped potatoes baked in a 9×9 pan make for a creamy, cheesy side dish that’s perfect for family dinners or holiday gatherings. Its rich layers of thinly sliced potatoes and flavorful sauce create a comforting dish everyone loves.

Ingredients

4 large russet potatoes (about 2 pounds)
2 cups shredded sharp cheddar cheese
1 cup whole milk
1 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional, for garnish)
Fresh parsley, chopped (for garnish, optional)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.
Wash and peel the potatoes. Using a sharp knife or mandoline, slice the potatoes into very thin, even rounds, about 1/8 inch thick. Uniform slices ensure even cooking.

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
Remove the sauce from heat and stir in the garlic powder, salt, pepper, and 1 cup of shredded cheddar cheese. Keep stirring until the cheese melts completely and the sauce is smooth.

Spread a thin layer of the cheese sauce at the bottom of the prepared baking dish. Layer half of the potato slices over the sauce, overlapping slightly for even coverage.
Pour half of the remaining cheese sauce over the potatoes, spreading evenly with a spatula.
Repeat with the second layer of potatoes and the remaining cheese sauce. Finish with a sprinkle of the remaining cheddar cheese on top.

Cover the dish with aluminum foil and 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.
Remove from oven and let it rest for 5-10 minutes before serving. Garnish with paprika and chopped parsley if desired.

Tips

Substitutions: You can substitute the cheddar cheese with Gruyère or Monterey Jack for different flavor profiles. Use half-and-half instead of heavy cream for a lighter version.

Slice thickness: Thinner slices cook more evenly and create a creamier texture, but avoid slicing too thin to prevent them from falling apart.
Prevent burning: Ensure the oven temperature is accurate and keep an eye on the dish during the last 10 minutes to prevent over-browning.
Make ahead: Assemble the dish a day in advance, cover, and refrigerate. Bake directly from the fridge, adding an extra 10 minutes to the baking time.

Serving Suggestions

Serve scalloped potatoes as a hearty side dish alongside roasted meats like chicken, beef, or pork. It also pairs well with steamed vegetables or a fresh green salad for a balanced meal. For a more indulgent experience, add crispy bacon bits or a dollop of sour cream on top.

Variations

For a different flavor twist, consider adding sautéed onions, cooked bacon, or chopped ham between the layers. You can also sprinkle breadcrumbs mixed with melted butter on top before baking for a crunchy crust. Using different cheeses like Parmesan or mozzarella can alter the flavor profile to suit your preferences.

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 and bubbly. Alternatively, microwave individual portions for 2-3 minutes, stirring halfway through for even heating.

Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used for a different flavor and nutritional profile. Slice them thinly and adjust the baking time as they may cook faster or slower depending on thickness.

How do I prevent the dish from becoming too greasy?

Use leaner cheese options or reduce the amount of butter and cream slightly. Also, ensure excess moisture is drained if you add cooked ingredients like bacon or onions.

What if I don’t have a mandoline?

You can use a sharp knife to slice the potatoes as thinly as possible. Take your time to ensure even slices for uniform baking.

Can I make this dish gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just keep in mind that the thickening properties may vary slightly.

How do I know when it’s fully cooked?

The dish is done when the potatoes are tender when pierced with a fork and the top is golden brown and bubbly, typically after the total baking time of about 60 minutes.

Is it possible to freeze scalloped potatoes?

While it’s possible, the texture may change after freezing and reheating. For best results, freeze after baking and cooling completely, then reheat thoroughly in the oven.

Scalloped Potatoes Recipe in 9×9 Pan for Creamy Comfort