Ingredients Needed
Potatoes, cream and cheese. My three favourite food groups. I like using a good baking potato for this as I want them to cook soft and not be too waxy. A creamy sauce made with a simple butter and flour roux and milk flavoured with cheese (ALL the cheese) and some seasonings ensures the creamiest scalloped potatoes.
Potatoes. Any potatoes used for roasting will work. Yukon Gold potatoes, russet potatoes, Maris Pipier, etc. Butter. I used salted butter but unsalted butter can be used too. Flour. Cream. Heavy cream/Whipping cream. Milk. Grated cheese. Cheddar/Gruyere/Jack cheese/Colby/Raclette/Havarti are all good cheeses to use for this recipe. Seasoning: Nutmeg, cayenne pepper, salt and black pepper. Other spices like garlic powder and onion powder or herbs like thyme, rosemary, sage and oregano will all be delicious too. Parmesan cheese.
How to make scalloped potatoes
Can you make scalloped potatoes ahead of time?
Yes, absolutely. The potatoes can be prepped and assembled up to 2 days in advanced. Cover well and keep in the fridge until ready to bake. Leftover potatoes can be kept covered in the fridge for up to 3 days and reheated in the microwave oven or oven.
Serving suggestions
This scalloped potato recipe is the perfect side dish for any protein. It’s especially delicious with roasted leg of lamb, lemon roasted chicken or salt and pepper pork belly. We also love it during the holidays with roast turkey or glazed ham.
Potato recipes
