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Origin of The Best Scalloped Potatoes

Classic Scalloped Potatoes Recipe

Origin of The Best Scalloped Potatoes; are more than just a creamy, baked side dish—they are a warm, nostalgic centerpiece in kitchens around the world. Whether served at holiday dinners, potlucks, or family meals, this dish continues to capture hearts and appetites.
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Ingredients
  

  • 2 ½ pounds Russet potatoes or Yukon Gold potatoes peeled and thinly sliced (about 1/8 inch)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk or half-and-half for a richer texture
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • ¼ teaspoon ground nutmeg optional for added warmth
  • 1 small onion thinly sliced (optional, for flavor depth)
  • 1 cup shredded cheddar or Gruyère cheese optional, for a cheesy variation
  • Fresh parsley or thyme chopped (optional garnish)

Instructions
 

  • Step 1: Preheat and Prepare
  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
  • Step 2: Make the Cream Sauce
  • In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux, stirring constantly for about 1–2 minutes until smooth and lightly golden (do not brown). Slowly whisk in the milk and cream, stirring until no lumps remain. Add salt, pepper, garlic powder, and nutmeg if using. Simmer for 3–4 minutes until the sauce thickens slightly. Remove from heat.
  • Step 3: Layer the Potatoes
  • Spread a thin layer of cream sauce on the bottom of your prepared baking dish. Arrange half of the sliced potatoes in an even layer. Top with half of the onions if using, and pour over half of the cream sauce. If using cheese, sprinkle ½ cup over this layer. Repeat the process with the remaining potatoes, onions, sauce, and cheese (if using).
  • Step 4: Bake the Dish
  • Cover the dish tightly with foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 25–30 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
  • Step 5: Rest and Serve
  • Let the scalloped potatoes rest for 10–15 minutes before serving. This allows the sauce to thicken further and the layers to settle. Garnish with chopped parsley or thyme, if desired.