Scalloped Potatoes

Learn how to make creamy, cheesy, delicious scalloped potatoes with this simple recipe.  It’s always a crowd pleaser!

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks | gimmesomeoven.com

I know that most of you probably have your Easter dinner menus all planned out and grocery-shopped already.  But just in case there are any procrastinators out there (ahem, like me), I thought I’d sneak one more recipe in before the big day.  Because somehow in five years of blogging, I still have never a recipe for one of my favorite holiday side dishes, and it’s about freaking time.

Yes.  We’re finally talking scalloped potatoes today on Gimme Some Oven!

In my world, these spuds are a non-negotiable part of Easter dinner.  You’ve gotta make a ham, devil up some eggs, bake some carrots into a cake, and — if you’re feeling fancy — maybe even decorate some truffles for dessert.  But without fail, the dish that always has everyone coming back for seconds is that irresistibly creamy, cheesy, garlicky pan of scalloped potatoes.  I’ve never met a person who doesn’t go crazy over this dish.

However.

While I’m a traditionalist with serving scalloped potatoes on Easter, I don’t stick with the traditional recipe that’s usually overflowing with cups of heavy cream, gobs of butter, and pounds of starchy Russet potatoes.  No offense to any traditionalists out there, but I can make a healthier version of this rich and creamy and cheesy dish with a few simple tweaks.  Let me show you…

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks | gimmesomeoven.com

First off, the first step to making delicious and velvety scalloped potatoes in my book is to nix the Russet potatoes and replace them with my favorite spuds — Yukon golds.  Grab a few pounds of those beauties, and slice them nice and thin so that they will cook through in a baking pan.

Then whip up your sauce.  I forgot to snap a pic of the sauce, but let me tell you what’s in

  • a few tablespoons of butter (instead of an entire stick)
  • lots of garlic (a healthy flavor booster)
  • one small onion (for even more flavor)
  • a few tablespoons of flour (to make a roux and thicken things up)
  • salt + pepper + fresh thyme (traditional seasonings)
  • …and a mixture of chicken or veggie stock + low-fat milk (in place of heavy cream)

That last item is key for this recipe.  The chicken stock adds extra flavor, the milk makes things nice and creamy, and the roux thickens things up without having to add in tons of heavy cream.  Trust me, you won’t even notice the missing cream.

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks | gimmesomeoven.com

To assemble the casserole, just layer half of your potatoes in a greased baking dish.  Pour half of the sauce on top of them, sprinkled with some Parmesan and sharp cheddar.  Then layer on the second half of the potatoes, topped with the remaining sauce and cheddar.  Cover the pan with aluminum foil and bake (covered) for 30 minutes.  Then remove the foil and let the potatoes crisp up (uncovered) for the final 25-30 minutes until they’re soft and cooked through and crispy on top.

The result?

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks | gimmesomeoven.com

Perfect scalloped potatoes.

I stand by it.  These guys are tender on the bottom, slightly crispy on top, bubbling over with creamy and cheesy deliciousness, and irresistibly GOOD.  They still won’t win any awards qualifying as “healthy” per se, but hey, they’re still much healthier than many of the recipes that were part of our childhoods, amen?

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks | gimmesomeoven.com

The other bonus to this recipe?  It only requires 15 or so minutes of prep time.  So you can spend more of your time on Easter hanging out with your family and friends, and less time tucked away in a steamy kitchen.

Win = WIN.

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks | gimmesomeoven.com

Hope that you enjoy this recipe as much as I do, and have a meaningful time celebrating the hope of Easter together with those you love!

Scalloped Potatoes

This classic scalloped potatoes recipe is made lighter with milk instead of heavy cream, delicious Yukon gold potatoes, and lots of garlic and Parmesan and cheddar to make them irresistibly delicious.

Ingredients:

  • 3 tablespoons butter
  • 1 small white or yellow onion, peeled and thinly sliced
  • 4 large garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken or vegetable stock
  • 2 cups milk (I used 2% low-fat milk)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves, divided
  • 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)
  • 1 1/2 cups freshly-grated sharp cheddar cheese, divided
  • 1/2 cup freshly-grated Parmesan cheese

Directions:

Preheat oven to 400 degrees F.

Melt butter in a large saute pan over medium-high heat.  Add onion, and saute for 4-5 minutes until soft and translucent.  Add garlic and saute for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined and saute for an additional 1-minute.  Pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens.  Then remove from heat and set aside.

Meanwhile, grease a 9 x 13-inch baking dish with cooking spray.  Then spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce, the sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese.

Cover the pan with aluminum foil and bake for 30 minutes.  Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.

Remove and sprinkle with the remaining 1 teaspoon thyme.  Serve warm.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This post contains affiliate links.

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks | gimmesomeoven.com

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Comments

  1. Rina Peru — January 21, 2017 @ 2:19 am (#)

    Hi! If I wanted to make this in advance and freeze it until the day of the party, is it okay to assemble it already in the dish, freeze then bake it on the day I need it? Thanks.

    • Hayley @ Gimme Some Oven — January 22nd, 2017 @ 6:08 pm

      Hi Rina! We wouldn’t recommend freezing this. You could try to freeze this but we wouldn’t recommend it because of the delicate potatoes and the high dairy content. Dishes with a lot of dairy typically don’t freeze very well and these potatoes would likely get mushy. Also, making it in advance will likely cause the potatoes to turn grey/brown, because they’ll oxidize. What you can do in advance though (if you want), is cut the potatoes up in advance, (they just need to be cooked first, otherwise they oxidize). We’d suggest parboiling them. We hope this makes sense!

  2. Phil — February 2, 2017 @ 4:09 pm (#)

    I don’t see it in the recipe but is that thyme I see in the photos? Looks very appetizing. How much did you use?

    • Hayley @ Gimme Some Oven — February 5th, 2017 @ 6:45 pm

      Hi Phil! That is thyme and it is included in the ingredient list, but we used 2 teaspoons (divided). We hope you enjoy the recipe!

  3. wendy — February 8, 2017 @ 10:51 am (#)

    I am trying it today! I didn’t have the thyme and stock though but it’s working out :)

    • Hayley @ Gimme Some Oven — February 8th, 2017 @ 8:15 pm

      Awesome, we hope you enjoy them, Wendy!

  4. Scott Sproat — February 9, 2017 @ 8:24 am (#)

    i would use a diffeent cheese. regular milk instead of low fat.

  5. Mogie — February 9, 2017 @ 2:06 pm (#)

    We are trying this tonight. But I am adding green pepper to the onion/garlic combo and sprinkling the top with bacon bits. Pretty much anything you would put on a baked potato will work with this. Awesome thanks for your hard work!

    • Hayley @ Gimme Some Oven — February 9th, 2017 @ 7:32 pm

      We think that sounds awesome, Mogie! We hope you guys enjoy them! :)

  6. Alice — March 6, 2017 @ 7:13 am (#)

    Hi!  Made these last night for Sunday dinner. The flavor was very good but they were watery? Do you think my sauce was not thick enough? Is the sauce so thick that you spoon it over the potatoes or pour it. I layered everything earlier in the day and put them in the fridge. Maybe that was it??  But, still tasted great!  Thanks!

    • Hayley @ Gimme Some Oven — March 7th, 2017 @ 3:50 pm

      Hi Alice! We’re glad you enjoyed these but are sorry to hear they came out a bit watery. :( It sounds like maybe the potatoes got too soggy from sitting in the fridge with everything for so long. That’s the only thing we can really think of, as we haven’t had this happen before.

  7. Jay — March 22, 2017 @ 4:04 pm (#)

    You can’t classify this as vegetarian when you use chicken stock in your recipe.

    • Hayley @ Gimme Some Oven — March 23rd, 2017 @ 1:32 pm

      Hi Jay — we state that you can use chicken or vegetable stock (using the vegetable stock would make this vegetarian). We hope you enjoy!

  8. Dana R — March 27, 2017 @ 5:39 am (#)

    good morning.  i was wondering if you have ever used buttery potatoes for this 

    • Ali — March 27th, 2017 @ 5:34 pm

      Mmmm, not sure what you mean by buttery potatoes? I use Yukon Golds for this recipe, and really love them! :)