Best 8 The Ultimate Scalloped Potatoes Recipes

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If you're searching for the ultimate scalloped potatoes recipe, you've come to the right place. This classic dish is a perfect side for any occasion, from weeknight dinners to holiday feasts. With the right ingredients and a little bit of effort, you can create a creamy, cheesy, and flavorful dish that will impress your family and friends. Whether you prefer a classic recipe or something with a modern twist, we've got you covered. Get ready to embark on a culinary journey as we explore the secrets to making the ultimate scalloped potatoes.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE SCALLOPED POTATOES



Ultimate Scalloped Potatoes image

On my "must try" list. From the current issue of "Taste of Home." Credit for this goes to Glenda Malan.

Provided by yooper

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon butter or 1 teaspoon margarine, softened
1 cup whipping cream
1/3 cup milk
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
6 medium potatoes
1 cup shredded swiss cheese (4 ounces)
1/4 cup shredded parmesan cheese

Steps:

  • Grease a shallow 1-1/2 quart baking dish with the butter; set aside.
  • In a saucepan, combine cream, milk, salt, pepper and garlic.
  • cook just until bubbles begin to form around sides of pan.
  • Remove from the heat; cool for 10 minutes.
  • Peel and thinly slice the potatoes; pat dry with paper towels.
  • Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses.
  • Repeat layers.
  • Bake, uncovered, at 350 for 55-65 minutes or until poatotes are tender.
  • Let stand for 5-10 minutes before serving.

THE BEST SCALLOPED POTATOES



The Best Scalloped Potatoes image

Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, plus more for the baking dish
4 medium russet potatoes (about 2 pounds)
1 1/2 cups heavy cream
1/2 cup whole milk
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup shredded Gruyere (about 4 ounces)
1/2 cup finely grated Parmesan (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
  • Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
  • Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
  • Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

ULTIMATE SCALLOPED POTATOES



Ultimate Scalloped Potatoes image

My husband found this recipe when I called and informed him we were going to have guests for dinner. This tasty variation on traditional scalloped potatoes is dressed up with garlic, Swiss cheese and Parmesan cheese. -Glenda Malan, Lake Forest, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

1 teaspoon butter, softened
1 cup heavy whipping cream
1/3 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, crushed
6 medium potatoes
1 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Steps:

  • Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.

Nutrition Facts : Calories 402 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 538mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein.

SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
  • Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

ULTIMATE SCALLOPED POTATOES



Ultimate Scalloped Potatoes image

I was asked to bring a potato dish for Christmas and this is what I came up with. Everyone loved them and the dish was empty by the end of dinner...which I took as the ultimate compliment. As with all my creations I am usually inspired by other great chefs on this site. The inspiration for these came from "Twice Baked Potato Casserole #26043" by MizzNezz.

Provided by Tooltime

Categories     Potato

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 14

6 -8 medium potatoes, sliced thin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon granulated garlic
1 tablespoon prepared horseradish
1 (12 ounce) can fat-free evaporated milk
3 cups sour cream
1 lb bacon, cooked drained and crumbled (reserve grease)
2 cups pre-shredded cheddar cheese
2 cups pre-shredded mozzarella cheese
4 medium onions, sliced
2 green onions, chopped
3 tablespoons butter
1 pinch sugar

Steps:

  • Grease 13x9" casserole dish with reserved bacon grease.
  • In bowl wisk together the evaporated milk, sour cream, salt, pepper, horseradish, and garlic.
  • Slice onions and carmalize in pan with butter and pinch of sugar on Medium-low heat. This takes several minutes so be patient.
  • Layer half the potatoes in casserole dish followed by 1/2 the onions, 1/2 the crumbled bacon, 1/2 the liquid, and half the cheese. Repeat steps with remaining ingredients.
  • Place in a 350 degree oven for 1 1/2 -2 hours. Cover with aluminum foil if top starts to get to dark.

Nutrition Facts : Calories 690.3, Fat 51.1, SaturatedFat 25.8, Cholesterol 113.2, Sodium 890, Carbohydrate 35.2, Fiber 3.6, Sugar 7.5, Protein 23.8

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

OLD-FASHIONED SCALLOPED POTATOES



Old-Fashioned Scalloped Potatoes image

An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.

Categories     Potato     Side     Casserole/Gratin     Cheddar     Winter     Gourmet     Thanksgiving     Vegetarian

Yield Serves 6 to 8

Number Of Ingredients 7

2 cups thinly sliced onion
9 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups milk
2 1/2 pounds boiling potatoes
1 1/2 cups coarsely grated sharp Cheddar (about 6 ounces)
1/3 cup dry bread crumbs

Steps:

  • Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
  • Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
  • Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.

Tips:

  • Use a variety of potatoes: Using a combination of waxy and starchy potatoes will give your scalloped potatoes a creamy and tender texture.
  • Slice the potatoes thinly: This will help them cook evenly and quickly.
  • Use a flavorful cheese: A good quality cheddar cheese or Gruyère cheese will add a lot of flavor to your scalloped potatoes.
  • Use a flavorful broth: Chicken broth or vegetable broth will add a lot of flavor to your scalloped potatoes. You can also use white wine or beer.
  • Season the scalloped potatoes generously: Salt, pepper, and garlic powder are all essential seasonings for scalloped potatoes.
  • Bake the scalloped potatoes until they are golden brown: This will ensure that they are cooked through and have a nice crispy crust.
  • Let the scalloped potatoes cool slightly before serving: This will help them to set and firm up.

Conclusion:

Scalloped potatoes are a classic comfort food that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own personal taste. Whether you like them cheesy, creamy, or garlicky, there is a scalloped potato recipe out there for you. So next time you are looking for a side dish that is both delicious and satisfying, give scalloped potatoes a try. You won't be disappointed!

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