Scalloped Potatoes Recipe for 8x8 Pan: Creamy & Crispy Side

Scalloped potatoes baked in an 8×8-inch pan create a comforting, cheesy, and tender side dish perfect for family dinners or holiday gatherings. This recipe balances creamy sauce with crisp edges, making it a crowd-pleaser that’s easy to prepare and versatile enough to serve with many mains.

Ingredients

3 pounds russet potatoes (about 4 large potatoes), peeled and thinly sliced
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
2 cups heavy cream
1 cup whole milk
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional, for color)
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray.

Prepare the potatoes by peeling and slicing them into uniform 1/8-inch thick rounds. Consistent thickness ensures even cooking.
In a large mixing bowl, combine the heavy cream, milk, melted butter, minced garlic, salt, pepper, and paprika if using. Whisk until well blended.
Layer a third of the sliced potatoes in the prepared dish, overlapping slightly. Sprinkle with a third of the shredded cheddar and Parmesan cheeses.

Repeat the layering process twice more, finishing with a layer of cheese on top.
Pour the cream mixture evenly over the layered potatoes, ensuring all slices are covered. Use a spoon to gently press down if needed.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. This helps the potatoes cook through and prevents the top from browning too quickly.

Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and bubbly. A knife inserted into the center should come out tender.
Let the scalloped potatoes rest for 10 minutes before serving. Garnish with chopped parsley for a fresh touch.

Tips

Use a mandoline slicer for perfectly thin, uniform slices, which ensures even cooking and a professional appearance.

For a richer flavor, substitute half of the heavy cream with sour cream or Greek yogurt added to the sauce.
If you prefer a crispier top, broil the dish on high for 2-3 minutes at the end of baking, but watch carefully to prevent burning.
To make this dish ahead, assemble and refrigerate up to 24 hours before baking. Add an extra 10 minutes to the baking time if chilled.

Serving Suggestions

Serve scalloped potatoes as a hearty side dish alongside roasted chicken, beef brisket, grilled sausages, or a vegetarian main like baked tofu. They also pair well with a simple green salad or steamed vegetables for a balanced meal.

Variations

For a twist on classic scalloped potatoes, consider adding cooked bacon bits, sautéed onions, or sliced mushrooms between the layers. You can also swap the cheddar for Gruyère or Monterey Jack for different flavor profiles. For a gluten-free version, ensure your cheese and seasonings are gluten-free, and consider using almond flour or crushed gluten-free crackers for topping instead of breadcrumbs.

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 until heated through, or microwave individual portions for 2-3 minutes, stirring halfway through for even heating.

Frequently Asked Questions

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Keep it covered in the refrigerator and bake it straight from cold, adding an extra 10-15 minutes to the baking time to ensure it’s heated through and the top is golden.

What type of potatoes work best for scalloped potatoes?

Russet potatoes are ideal due to their starchy nature, which creates a creamy texture. Yukon Golds can also work well, offering a slightly buttery flavor. Avoid waxy potatoes like red or fingerling varieties, as they tend to hold their shape and don’t absorb the sauce as effectively.

Can I make this dish dairy-free?

Yes, substitute the heavy cream and cheese with plant-based alternatives such as coconut cream or cashew cheese. Use unsweetened almond or soy milk instead of regular milk. Keep in mind that these substitutions may alter the flavor and texture slightly.

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

Cover the dish with foil during the initial baking phase to protect the top. Remove the foil towards the end to allow the cheese to brown. If you notice the top browning too quickly, reduce the oven temperature slightly or place a baking sheet on the rack beneath to shield it from direct heat.

Can I freeze scalloped potatoes?

While it’s possible, freezing may affect the texture, making the potatoes softer upon thawing. To freeze, assemble the dish, wrap tightly with plastic wrap and foil, and store for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

What’s the best way to ensure even cooking?

Uniformly sliced potatoes and consistent layering help ensure even cooking. Also, baking covered at first prevents the top from over-browning while the inside cooks through. Resting the dish after baking allows the sauce to set, making serving easier and neater.

Scalloped Potatoes Recipe for 8×8 Pan: Creamy & Crispy Side