A pan of scalloped potatoes can look beautifully golden on top and still have a few stubborn, firm slices underneath. The fix starts before the dish goes in the oven: cut the potatoes evenly and give every layer enough sauce. Once those two things are right, the oven has a much easier job.
This is a cheesy version with a simple cheddar sauce made from butter, flour, and milk. It is rich without needing cream, and the sauce is thick enough to cling to the potatoes instead of running to the bottom of the dish. Let the pan rest for ten minutes after baking. That short pause turns bubbling sauce into the creamy layers you actually want on a serving spoon.
Best potatoes for scalloped potatoes
You need four cups of thinly sliced potatoes. Aim for slices about 1/8 inch thick, and keep them as close to the same thickness as you can. A mandoline makes quick work of this, but a sharp knife is fine. If you use a mandoline, use its guard. The exact shape of the slices matters less than having them cook at the same pace.
Yukon Gold potatoes hold their shape and give you distinct layers. Russets soften more and make a slightly looser, creamier dish. Either works; choose the texture you like. There is no need to rinse the slices after cutting. The starch on the surface helps the sauce cling to them.
Slice the potatoes shortly before assembling the dish so they do not sit around and discolor. While you cut, heat the oven to 350°F and grease a 2-quart baking dish. A little room at the top of the dish is useful because the sauce will bubble as it bakes.
How to make scalloped potatoes
Slice the potatoes evenly
Keep the slices near the same thickness as you assemble the dish. A thin slice in one spot and a thick slice in another can leave you with some tender potatoes and some that still need time.
Make a smooth cheddar sauce
Melt three tablespoons of butter over medium-low heat, then whisk in three tablespoons of flour. Let that mixture cook for about a minute. It should look smooth and lightly foamy, not brown. That minute takes away the raw flour taste and gives the milk a head start on thickening.
Pour in the cold milk a little at a time, whisking as you go. It may look thick after the first splash; keep whisking and adding milk until the sauce is smooth. Use the full 1½ cups.
Add the salt and a small dash of cayenne. The cayenne is not meant to make the potatoes spicy. It gives a little warmth behind the cheese.
Cook the sauce gently until it thickens enough to coat a spoon. Turn the heat down before adding one cup of grated sharp cheddar, and stir until it melts. Boiling a cheese sauce hard can make it look grainy or oily. Freshly grated cheddar usually melts more smoothly than packaged shreds, which are often coated to keep them from clumping in the bag.
Layer and bake
Spread half the potato slices in the greased baking dish. They do not need to line up like roof tiles, but spread them evenly rather than leaving one thick mound in the middle. Spoon over half the warm cheddar sauce and nudge a little of it into any bare spots.
Add the remaining potatoes and pour the rest of the sauce across the top.
Finish with the remaining ½ cup of grated cheese and a light dusting of paprika. Bake uncovered for about an hour. The top should be golden and the sauce should be bubbling around the edges.
More importantly, a thin knife should slide through the center of the potatoes without resistance. If it catches on a firm slice, keep baking and check again in five to ten minutes. Browning alone is not a reliable doneness test.
Set the pan on the counter for ten minutes before serving. Straight from the oven, the sauce is very hot and loose. Resting gives it time to thicken around the potatoes and makes serving much neater.
Tips for tender potatoes and smooth sauce
Do not pile the slices too high. A shallower, even layer lets the center cook through without burning the top. If your baking dish is narrow, use a slightly larger one rather than packing the potatoes tightly.
Keep the heat gentle when the cheese goes in. The butter-and-flour base thickens the milk first; the cheddar only needs to melt. If the sauce seems too thick to spread, whisk in a tablespoon or two of milk before layering it with the potatoes.
Check the middle, not the edge. The edges sit closer to the heat and become tender first. Slide the knife into the center of the pan when you test it.
Scalloped potatoes questions
Can I make scalloped potatoes without cheddar? You can use another good melting cheese, but the flavor and texture will change. Gruyère is nuttier; a mild cheddar will be less sharp. Keep the total amount of cheese the same so the sauce stays balanced.
Why is the top brown but the potatoes still firm? The slices may be thicker than 1/8 inch or the dish may be packed tightly. Check the center with a knife, then give the potatoes another five to fifteen minutes in the oven. If the top is already as dark as you want it, loosely cover the dish with foil for that extra time.
Do I need heavy cream? No. The butter-and-flour sauce turns milk into a creamy coating, and the cheese adds richness. Whole milk gives the smoothest result, but the method is what keeps the layers moist.
Scalloped potatoes sit well beside a roast or a simple chicken dinner. For another warm side dish, see Easy Creamy Corn Casserole, or browse Mama's Cornbread Dressing for a holiday table.
Scalloped Potatoes Recipe
Scalloped Potatoes
Ingredients
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated sharp cheddar cheese for topping
- 1/4 teaspoon paprika for garnish
Instructions
- Preheat the oven to 350°F and lightly grease a 2-quart casserole dish.
- Melt the butter in a small saucepan over medium-low heat. Whisk in the flour until smooth, then cook for about 1 minute.
- Slowly add the cold milk while whisking continuously to keep the mixture smooth.
- Season with salt and a dash of cayenne pepper. Continue cooking over low heat, whisking occasionally, until the sauce thickens and begins to gently bubble.
- Reduce the heat and stir in 1 cup of sharp cheddar cheese. Continue stirring until the cheese has completely melted and the sauce is creamy. Remove from the heat.
- Arrange half of the sliced potatoes in an even layer in the prepared casserole dish.
- Pour half of the cheese sauce evenly over the potatoes.
- Add the remaining potatoes, then cover them with the rest of the cheese sauce.
- Sprinkle the remaining 1/2 cup of grated cheese over the top and finish with a light dusting of paprika.
- Bake uncovered for about 1 hour, or until the potatoes are tender when pierced with a knife and the top is bubbling and golden.
- Remove the casserole from the oven and let it rest for about 10 minutes before serving.
