Best Scalloped Potatoes

The perfect blend of soft potatoes and smooth sauce, these Top Scalloped Potatoes give you comfort in every mouthful. Thinly cut potatoes, mild onions, and silky sauce work together to make a side that's both fancy and filling. Every bite shows you perfectly cooked layers that stay intact but just melt away as you eat. I've been working on potato dishes for years, and I finally found that getting amazing scalloped potatoes is all about the little things. When I first got that sauce just right, I knew I'd nailed this classic dish.

Key Ingredients Breakdown

* Potatoes: Go for starchy ones for the best feel * Onions: Mild sweet ones add gentle flavor * Flour: Helps make the sauce just thick enough * Butter: Makes everything richer between layers * Whole Milk: Gives you that smooth, silky sauce * Seasonings: Just salt and pepper bring out natural tastes

Crafting Potato Heaven

Cut Them The Same Size This makes sure everything cooks evenly. Build Your Layers Carefully Even layers mean the sauce spreads out right. Get The Sauce Just Right Add milk slowly so it mixes in smoothly. Keep An Eye While Baking Look for golden edges and soft middles. Check If They're Done A fork should slide in easy when they're ready.

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My grandma always told me, "Take your time for perfect potatoes." After making tons of casseroles, I've seen how true this is, especially with scalloped potatoes.

Make It Even Better

Pair with roasted meat, ham, or eat it as a main dish without meat. For fancy times, put some sharp cheddar between the potato layers.

Mix It Up

Change this dish by trying different cheeses, adding fresh herbs, or putting thin mushroom slices between the layers.

Keeping Leftovers

Keep what's left in a sealed container for up to three days. Warm it up in the oven with a cover for the best taste. Over the years making this dish, I've learned that paying attention to details makes all the difference. When you handle each step carefully, you'll end up with a potato dish that brings both comfort and style to any meal.

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Recipe Questions & Answers

→ Can I make this in advance?

Sure! Put it together a day before, cover and chill. Add 10-15 minutes to baking time when ready to cook.

→ Why don’t my potatoes cook evenly?

Slice them uniformly (about 1/8-inch thick). A mandoline helps keep them consistent for even cooking.

→ Can this dish be frozen?

Freezing isn’t the best as the sauce might separate, and potatoes may get watery when thawed.

→ Which potatoes should I use?

Go with either Yukon Golds for creamy texture or Russets for a light, fluffy result.

→ What causes my sauce to be lumpy?

Add warm milk slowly to the roux while whisking briskly. Avoid boiling after adding cheese.