What is the best cheese to use for scalloped potatoes?

Sharp cheddar is a classic choice for scalloped potatoes, offering a tangy and robust flavor. Gruyere, Monterey Jack, or a blend of cheeses also work well.

How do you keep scalloped potatoes from being watery?

Ensure potatoes are sliced thinly and evenly, and avoid overcrowding the baking dish. A roux-based sauce will also help thicken the liquid as it bakes. Do not add too much milk or cream.

What is the difference between au gratin and scalloped potatoes?

Scalloped potatoes are typically made with a cream sauce and thinly sliced potatoes. Au gratin potatoes are similar but usually include cheese, often a Gruyere or cheddar, and may have a breadcrumb topping.

How do you thicken scalloped potatoes after baking?

If your scalloped potatoes are too watery after baking, carefully drain off some of the excess liquid. You can also make a slurry of cornstarch and cold water (1 tablespoon cornstarch per 1/4 cup water), stir it into the sauce, and bake for a few more minutes until thickened.

Can I make scalloped potatoes ahead of time?

Yes, you can assemble scalloped potatoes ahead of time. Prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time to ensure they are heated through.

How do you keep potatoes from turning brown in scalloped potatoes?

Submerge the sliced potatoes in cold water as you are slicing them. This will rinse away excess starch and help prevent browning. Be sure to drain and dry the potatoes well before layering them in the baking dish.

Sunday Scalloped Potatoes: The Secret to a Perfect Family Dinner 2026

Sunday Scalloped Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These creamy, cheesy scalloped potatoes are the ultimate comfort food. With a rich sauce and golden top, they turn a simple Sunday into a memorable family meal.

Author: Harmony
Prep Time: 25min
Cook Time: 1h 15min
Total Time: 1h 40min
Yield: 8 servings 1x
Category: dinner
Method: baking
Cuisine: American

Ingredients

Scale

3 pounds russet potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F. Butter a 9×13 inch baking dish.
Place sliced potatoes in a large bowl of cold water.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
Slowly whisk in milk and cream until smooth. Add garlic, thyme, nutmeg, salt, and pepper.
Bring sauce to a gentle simmer, whisking frequently, until thickened, about 5-7 minutes.
Remove sauce from heat. Stir in 1 cup cheddar cheese and all Parmesan until smooth.
Drain potato slices and pat them dry with a kitchen towel.
Arrange a layer of potatoes in the dish. Top with some onions and a ladle of sauce. Repeat layers, ending with sauce.
Cover dish tightly with foil and bake for 45 minutes.
Remove foil, sprinkle remaining 1 cup cheddar on top, and bake uncovered for 25-30 minutes until golden and tender.
Let rest for 10-15 minutes before serving.

Notes

For scalloped potatoes and ham, stir 2 cups diced cooked ham between layers. Patting the potatoes dry is key to prevent a watery sauce. The dish can be assembled a day ahead and refrigerated before baking.

Nutrition

Serving Size: 8
Calories: 420
Sugar: 6
Sodium: 680
Fat: 23
Saturated Fat: 14
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 38
Fiber: 3
Protein: 18
Cholesterol: 70

Find it online: https://harmonymeal.com/sunday-scalloped-potatoes/