What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are baked in a creamy milk or cream sauce, while au gratin potatoes include cheese in the layers and often on top. Both are delicious, but creamy scalloped potatoes focus more on the velvety sauce than cheesy flavor.

Can I make scalloped potatoes ahead of time?

Yes! You can assemble the dish a day before and refrigerate it unbaked. When you’re ready, let it sit at room temperature for about 30 minutes, then bake as directed. This trick saves time during busy holiday meals.

Why are my scalloped potatoes watery?

If your sauce turns out thin, it usually means the potatoes released too much moisture or the sauce wasn’t thickened enough before baking. Use starchy potatoes like Yukon Golds or Russets, and make sure your cream sauce coats the spoon before layering.

Can I freeze leftover scalloped potatoes?

You can freeze them, but the texture may change since dairy sauces can separate. For the best results, refrigerate leftovers and enjoy them within four days.

Creamy Scalloped Potatoes – 5 Secrets for Perfect, Irresistible Comfort

Description

Tender layered potatoes baked in a rich, velvety cream sauce with buttery edges and a golden crust — the ultimate comfort side dish for any meal.

Ingredients

Scale

3 pounds Yukon Gold or Russet potatoes, thinly sliced (about 1/8 inch thick)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme or nutmeg (optional)

1/2 cup shredded cheddar or gruyère (optional)

1 tablespoon chopped parsley, for garnish

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Instructions

1. Melt butter in a saucepan over medium heat, whisk in flour until smooth, and gradually add milk and cream. Cook until the sauce thickens and coats the spoon. Season with salt, pepper, garlic, and thyme.

2. Preheat oven to 375°F. Grease a 9×13-inch baking dish and spread a thin layer of sauce on the bottom.

3. Layer potato slices evenly, pour sauce over each layer, and repeat until all potatoes are used. Top with extra sauce and optional cheese.

4. Cover with foil and bake for 40 minutes, then uncover and bake 25 minutes more until golden and tender. Rest for 10 minutes before serving.

Notes

For the best results, use starchy potatoes like Yukon Gold or Russet. The sauce should be thick enough to coat a spoon before layering. Let the dish rest for 10 minutes before serving to allow the sauce to set.

Prep Time: PT15M
Cook Time: PT65M
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 420mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg