Classic scalloped potatoes

Potatoes and cheese are one of the best combinations of life. In this classic scalloped potatoes, we take creamy Yukon golds, slice them thin, and coat them in layers of a silky smooth cheese sauce. It's a humble dish that is fancy enough to grace your tables this Shavuos. It can be made in advance which of course is always key when planning a Jewish holiday feast!

Ingredients:

• Yukon gold- the best all around potato.
• Butter
• All-purpose flour
• Salt and pepper
• Whole milk- don't skimp with the low fat stuff. This dish needs the creamy goodness.
• Shredded mozzarella cheese
• Thyme for garnish, optional

How to make classic scalloped potatoes:

1. Preheat oven to 400°F. Lightly spray a casserole dish with nonstick cooking spray.
2. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
3. Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
4. Pour ⅓ of the milk mix into the bottom of the baking dish. Layer in ⅓ of the potatoes. Add another ⅓ milk mix, then ⅓ of the potatoes. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.
5. Cover and bake 1 hour 45 minutes to 2 hours.
6. Remove the foil and top with more shredded cheese. Bake for another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme, if desired.

Storing and Reheating:

Store classic scalloped potatoes in an airtight container or covered tightly with foil in the refrigerator for 3 to 4 days. Reheat in a warmed oven for 20-30 minutes.

More delicious cheesy sides

Parmesan roasted baby corn

easy creamed spinach gratin (with frozen spinach)

Classic scalloped potatoes

Thinly sliced potatoes baked low and slow in a rich creamy sauce until tender. Classic comfort food that pairs with everything.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Side Dish

Ingredients Method

Ingredients

  

• 4 Yukon gold potatoes peeled and sliced into ¼-inch slices (about 2 pounds)
• 3 tablespoons salted Breakstone’s butter
• 3 tablespoons all-purpose flour
• ½ teaspoon kosher salt
• 2 cups whole milk
• 1 ½ cups shredded mozzarella cheese plus more for topping
• salt and pepper to taste
• Thyme for garnish optional

Method

 

1. Preheat oven to 400°F. Lightly spray a casserole dish with nonstick cooking spray.
2. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
3. Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
4. Pour ⅓ of the milk mix into the bottom of the baking dish. Layer in ⅓ of the potatoes. Add another ⅓ milk mix, then ⅓ of the potatoes. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.
5. Cover and bake 1 hour 45 minutes to 2 hours.
6. Remove the foil and top with more shredded cheese. Bake for another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme, if desired.