Scalloped Potatoes Recipe for 9x13 Pan

Scalloped potatoes are a classic comfort food that combines tender, thinly sliced potatoes baked in a creamy, cheesy sauce. Perfect for family dinners or holiday gatherings, this recipe yields a rich, flavorful dish that everyone loves and can be prepared easily in a 9×13 inch pan.

Ingredients

4 pounds russet potatoes (about 6-8 medium potatoes), peeled and thinly sliced
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
3 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for color)
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.

Prepare the potatoes: Peel and thinly slice the potatoes to about 1/8-inch thickness using a sharp knife or mandoline for uniform slices. Rinse the slices in cold water to remove excess starch, then pat dry with paper towels.
Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 5 minutes.

Add salt, pepper, and paprika (if using). Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth. Set aside.
Layer the potatoes: Spread a thin layer of the cheese sauce at the bottom of the prepared dish. Arrange a single layer of sliced potatoes over the sauce, overlapping slightly. Pour a portion of the remaining cheese sauce over the potatoes, then sprinkle with a bit of Parmesan cheese and shredded cheddar.
Repeat the layering process until all potatoes and sauce are used, ending with a layer of cheese sauce on top. Sprinkle the remaining Parmesan and cheddar cheese evenly over the top.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and bubbly.
Let the scalloped potatoes rest for 10 minutes before serving. Garnish with chopped parsley or thyme if desired.

Tips

Substitutions: Use half-and-half or evaporated milk if heavy cream isn’t available. For a lighter version, use low-fat cheese and milk.

Potato prep: Using a mandoline ensures even slices, which cook uniformly and look professional. Avoid slicing too thick or thin to prevent uneven cooking.
Prevent burning: Make sure to keep the oven temperature consistent and check the dish toward the end of baking to prevent over-browning.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Serving Suggestions

Serve scalloped potatoes as a hearty side dish alongside roasted chicken, grilled steak, or baked ham. A crisp green salad and crusty bread complement the richness of the dish beautifully.

Variations

For a twist, add cooked bacon bits, sautéed mushrooms, or chopped ham between layers. You can also swap the cheddar for Gruyère or Monterey Jack for different flavor profiles. For a vegetarian option, include a layer of cooked spinach or kale.

Storage and Reheating

Allow the dish to cool completely before storing in an airtight container in the refrigerator. It will keep well 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. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, until hot.

Frequently Asked Questions

Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish a day in advance. Cover and refrigerate. Bake as directed, adding an extra 10-15 minutes to the baking time if chilled before baking.

How do I prevent the top from burning?

Covering the dish with foil during the first part of baking helps prevent burning. Remove the foil towards the end to allow the top to brown and become crispy.

Can I freeze scalloped potatoes?

Yes, but the texture may change slightly upon thawing. Let the baked dish cool completely, then cover tightly and freeze for up to 2 months. Reheat in the oven at 350°F until hot, about 30-40 minutes.

What kind of potatoes work best?

Russet potatoes are ideal because they become tender and absorb flavors well. Yukon Golds are also good for a creamier texture. Avoid waxy potatoes like red potatoes, which may hold their shape too much.

How do I make it gluten-free?

Use a gluten-free all-purpose flour or cornstarch in place of regular flour to thicken the sauce. Ensure all other ingredients are gluten-free.

Can I add herbs or spices?

Absolutely! Fresh thyme, rosemary, or a dash of cayenne pepper can enhance the flavor. Add herbs to the cheese sauce or sprinkle on top before baking.

This scalloped potatoes recipe offers a rich, creamy, and cheesy dish that’s perfect for any occasion. With simple ingredients and straightforward steps, you’ll have a crowd-pleasing side ready in under two hours. Experiment with variations to suit your taste, and enjoy a hearty, comforting meal every time.

Scalloped Potatoes Recipe for 9×13 Pan