Scalloped Potatoes Recipe for 9x9 Pan: Creamy & Delicious

Scalloped potatoes baked in a 9×9-inch pan create a creamy, cheesy side dish perfect for family dinners and holiday gatherings. Its tender potatoes layered with rich sauce make it a comforting classic that everyone loves.

Ingredients

3 pounds russet potatoes (about 4-5 large potatoes), peeled and thinly sliced
2 cups shredded cheddar cheese (or your favorite melting cheese)

1 cup grated Parmesan cheese
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional, for color and flavor)
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.
Prepare the sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to prevent lumps. Gradually pour in the milk and heavy cream, whisking continuously until the mixture thickens, about 3-5 minutes.

Season the sauce with salt, pepper, and paprika. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
Layer the potatoes: Spread a thin layer of the sauce at the bottom of the prepared dish. Arrange a layer of sliced potatoes over the sauce, overlapping slightly. Pour some of the remaining sauce over the potatoes, then sprinkle with a portion of Parmesan cheese and a handful of shredded cheddar.
Repeat the layering process until all potatoes and sauce are used, finishing with a layer of sauce topped with the remaining cheddar and Parmesan cheeses.

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

Tips

Use a mandoline slicer for uniformly thin potatoes, which helps them cook evenly and look professional.

For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend, but add it at the same step as the roux.
Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.
To prevent the top from becoming too browned before the potatoes are cooked through, keep the foil on during the initial baking phase, then remove for browning.

Serving Suggestions

Serve scalloped potatoes as a hearty side dish alongside roasted chicken, grilled steak, or baked ham. It also pairs well with a fresh green salad or steamed vegetables for a balanced meal.

Variations

For added flavor, consider mixing in cooked bacon bits, sautéed mushrooms, or caramelized onions between layers. You can also swap the cheddar for Gruyère, Monterey Jack, or a blend of cheeses for a different taste profile. To make it more filling, add cooked ground beef or shredded cooked chicken between layers.

Storage and Reheating

Store leftovers 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, microwave individual portions for 1-2 minutes, checking for even heat. For best results, reheat in the oven to maintain the creamy texture and crisp top.

Frequently Asked Questions

Can I prepare scalloped potatoes ahead of time?

Yes, you can 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 it sit at room temperature for 20-30 minutes before baking to ensure even cooking.

Can I freeze scalloped potatoes?

While it’s possible, freezing can sometimes affect the texture of the potatoes, making them softer upon reheating. To freeze, assemble the dish, wrap tightly in plastic wrap and foil, and store for up to 2 months. Thaw overnight in the fridge before baking. Add extra cooking time if needed.

What type of potatoes works best for scalloped potatoes?

Russet potatoes are ideal because of their starchy texture, which becomes tender and absorbs flavors well. Yukon Golds are also a good option if you prefer a creamier, slightly waxy potato. Avoid very thin-skinned or waxy potatoes that may not hold up as well.

Can I make scalloped potatoes dairy-free?

Yes, substitute dairy ingredients with plant-based alternatives such as almond milk, coconut milk, or cashew cream. Use dairy-free cheese options if desired. Keep in mind that the texture and flavor may vary slightly from the traditional recipe.

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

Cover the dish with foil during the initial baking phase to prevent over-browning. Remove the foil during the last 15 minutes to allow the cheese to melt and brown evenly. Keeping an eye on the oven during the last few minutes helps prevent burning.

Scalloped Potatoes Recipe for 9×9 Pan: Creamy & Delicious