Scalloped Potatoes

Article by Emily Saladino

Few things are as universally beloved as cheesy potatoes. That’s why Food Network Kitchen cracked the code on this scalloped potato recipe. Studded with savory onions and thinly sliced ham, it’s an easy potato recipe that feeds a crowd. Serve it with a green salad and rotisserie chicken for a satisfying weeknight supper, or as an elegant side dish at a holiday feast.

How to Make Scalloped Potatoes Like a Pro

Small touches make all the difference between a mushy potato casserole with cheese, and a beautifully textured scalloped potato dish.

The best potatoes for scalloped potatoes are russets. Starchy varieties like Idaho, Yukon gold and russet are best because, due to their low moisture content, they soak up the flavorful sauce without becoming soupy.

Use the power of the roux. Briefly cooking equal-parts flour and butter on the stovetop at the start of this scalloped potato recipe is called making a roux. Food Network Kitchen uses this technique here because it not only gets rid of the raw flour taste, but also builds flavor and evenly thickens the sauce.

Start with the sauce, then add layers of scalloped potatoes and cheese. Making the creamy sauce your first layer prevents the cheesy potatoes from sticking to the buttered dish and helps them cook up rich and creamy.

Save some shredded cheese for the top layer. The cheese will become bubbly and brown slightly as it bakes, creating an irresistible textural contrast with the creamy interior.

Make these scalloped potatoes vegetarian. Substitute 12 ounces of sliced and sautéed mushrooms for the ham or use the same amount of firm smoked tofu cut into 1/4-inch slices.

Switch up the other scalloped potato ingredients. While our recipe developers love the classic flavors and versatility of this scalloped potato dish, you can also customize it by swapping the cheddar for shredded Gruyere or gouda cheese. Add two finely chopped garlic cloves to the pan after the onions brown and cook for one more minute to soften for a sharper bite. Or add your favorite spices: Stir a pinch of cayenne or a tablespoon of minced fresh thyme (or half-teaspoon of dried thyme) into the white sauce along with the salt and pepper.

Make-Ahead Scalloped Potatoes Tips

This recipe can be made up to 2 days before you plan to serve it. Prepare it as written below, then cool completely to room temperature on a wire rack. Cover the top of the baking dish tightly with plastic wrap and refrigerate for 2 days. When you’re ready to serve, let the dish come to room temperature, remove the plastic wrap and preheat the oven to 350 degrees Fahrenheit. Cover loosely with aluminum foil and bake for 25 to 30 minutes.

Scalloped Potatoes vs Au Gratin Potatoes

The difference between scalloped potatoes vs au gratin potatoes is that the latter traditionally included cheese layered between thinly sliced potatoes, while scalloped potatoes used milk or cream for richness. However, as time and trends have evolved, many recipes for scalloped potatoes — including this one — call for cheese, too.