1 208 208 208c52 best scalloped potatoes and ham 99. This post may contain affiliate links.
Truly the BEST scalloped potatoes recipe! This simple side dish is easy to make, full of the most delicious creamy, garlicky, cheesy flavors, and it’s always a crowd fave. Perfect for Thanksgiving, Christmas, Easter, or any time you need some irresistibly delicious potatoes in your life. My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe. Gimme Some Oven: This scalloped potatoes recipe is creamy, cheesy, and irresistibly delicious. Yet it’s made lighter with a few simple tweaks!
Anyone else out there still have yet to plan your menu for Easter Sunday this coming weekend? We have all sorts of delicious recipes here on our Easter section of the blog that are sure to please a crowd. But the other non-negotiable for me each Easter, Christmas, Thanksgiving and — let’s be real — any night of the year that I’m craving some creamy, garlicky, cheesy comfort food? In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed!
So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. Scalloped Potatoes Ingredients: The ingredients to make this classic scalloped potatoes recipe are pretty simple. Yukon gold potatoes: I prefer these to Russets because of their nice creamy texture and buttery flavor. 4-inch thick — so that they will cook evenly. Shredded cheese: It’s important to have a good melty cheese for these. But I have also made these with mozzarella, gouda, fontina and gruyere, and all have been delicious. So feel free to pick your favorite, or use a mix!
Plus, some freshly-grated Parmesan is also a must. I always cook the onion in the sauce, and then strain it out and add it to the middle layer of the potatoes, so that there aren’t a bunch of onion slices sitting on the top layer. Garlic: If you ask me, the more the merrier. The recipe calls for 4 cloves, but I’ve used up to 8 before. Fresh thyme: I’ve always used fresh thyme as my main seasoning for scalloped potatoes, but you could also use a teaspoon of dried thyme instead.
Or any other favorite fresh herbs or dried seasoning blends! I occasionally love adding a teaspoon of Cajun seasoning to my sauce — it’s delicious. Sauté onion and garlic in butter until softened. Then stir in the flour to form a roux and help to thicken the sauce, followed by the stock, milk, salt, pepper and thyme. You want to cook the sauce until it just reaches a simmer. Then remove it from the heat until you’re ready to put it to use. Spread half of the sliced potatoes in an even layer on the bottom of the pan.
Top evenly with half of the cream sauce. I usually strain out all of the onions and add them here too. Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese. Bake: Cover the pan lightly with aluminum foil and bake for 30-35 minutes, or until the sauce is all bubbly around the edges.