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![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/11\/scalloped-potatoes.jpg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n\n- Potatoes<\/li>\n\n\n\n
- Butter<\/li>\n\n\n\n
- Shallot<\/li>\n\n\n\n
- Garlic<\/li>\n\n\n\n
- All-purpose flour<\/li>\n\n\n\n
- Chicken stock – or vegetable stock<\/li>\n\n\n\n
- Milk<\/li>\n\n\n\n
- Salt<\/li>\n\n\n\n
- Black pepper<\/li>\n\n\n\n
- Cheddar cheese<\/li>\n\n\n\n
- Parmesan cheese<\/li>\n\n\n\n
- Chives, thyme or rosemary – or a combination of those<\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/11\/classic-scalloped-potatoes.jpg\")
<\/figure>\n\n\n\nHow to make Scalloped Potatoes<\/h2>\n\n\n\n
First, wash and then slice the potatoes into uniformly thin pieces. I don’t peel the potatoes, but you can if you like. I do recommend using a mandoline<\/a> for slicing, it makes this task much quicker and ensures your slices will be uniform even if you don’t have the knife skills of a professional chef.<\/p>\n\n\n\nNext, make the sauce. Start by finely chopping the shallot and mincing the garlic. In a pot or saucepan over medium heat, melt the butter. Cook the onion for 2 minutes then add the garlic and cook another minute. Sprinkle the flour into the pot and stir; this will create a thick paste. Slowly stir in the stock, creating a thin gravy consistency. Then slowly stir in the milk. Season with salt and pepper.<\/p>\n\n\n\n
Prepare a 9×13 casserole dish by spraying with nonstick cooking spray or greasing with a little butter. Layer in half of the thinly sliced potatoes. Cover with half of the cream sauce. Sprinkle on half the cheese (both cheeses). Then layer on the rest of the potatoes and pour the remaining sauce over these. Top with the remainder of the cheeses. Last, sprinkle on some fresh herbs\u2014chives, thyme or rosemary or a combination.<\/p>\n\n\n\n
Cover the dish in aluminum foil and bake in the oven at 400\u00b0F for 30 minutes. Remove the foil and bake for an additional 30 minutes. <\/p>\n\n\n\n![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/11\/potatoes.jpg\")
<\/figure>\n\n\n\nTips & Substitutions<\/h2>\n\n\n\n\n- I recommend yellow potatoes or Yukon gold potatoes for this recipe. Russet potatoes (also called baking potatoes) and other varieties can also work, but I like the soft, buttery texture of yellow and Yukon gold.<\/li>\n\n\n\n
- While I do recommend a mandoline<\/a> (this one comes with different blades and a glove!), you certainly can cut the potatoes by hand with a good quality knife. If you do, try to keep the slices as uniform in thickness as you can so they will all bake to the same tenderness. You don’t want some thick pieces that end up feeling undercooked.<\/li>\n\n\n\n
- You can substitute the shallot for 1\/3 of a yellow or white onion. <\/li>\n\n\n\n
- I like cheddar cheese and Parmesan, but you could substitute other cheeses like gruyere or pepper jack if you want.<\/li>\n\n\n\n
- If you want to make this scalloped potato recipe ahead, simply follow the recipe up to the point of baking (so do the layers and cover in aluminum foil) then refrigerate until you are ready to bake. You can make this at least a day or two ahead of time if you need.<\/li>\n\n\n\n
- Save any leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave. I especially love these rewarmed the day after a holiday and a fried egg added on top for breakfast. \ud83d\ude42 <\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/11\/how-to-make-scalloped-potatoes.jpg\")
<\/figure>\n\n\n\nMore Casserole Recipes<\/h2>\n\n\n\n\n- Broccoli Casserole<\/a><\/li>\n\n\n\n
- Green Bean Casserole<\/a><\/li>\n\n\n\n
- Tater Tot Casserole<\/a><\/li>\n\n\n\n
- Best Baked Macaroni and Cheese<\/a><\/li>\n\n\n\n
- Funeral Potatoes<\/a><\/li>\n\n\n\n
- Corn Casserole<\/a><\/li>\n\n\n\n
- Chicken and Rice Casserole<\/a><\/li>\n\n\n\n
- Best Stuffing Recipe<\/a><\/li>\n\n\n\n
- Cauliflower Au Gratin<\/a><\/li>\n\n\n\n
- Jello Salad<\/a> \u2013 also called Strawberry Pretzel Salad<\/li>\n\n\n\n
- Sweet Potato Casserole<\/a><\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/11\/best-scalloped-potatoes.jpg\")
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<\/figure>\n\n\n\nHow to make Scalloped Potatoes<\/h2>\n\n\n\n
First, wash and then slice the potatoes into uniformly thin pieces. I don’t peel the potatoes, but you can if you like. I do recommend using a mandoline<\/a> for slicing, it makes this task much quicker and ensures your slices will be uniform even if you don’t have the knife skills of a professional chef.<\/p>\n\n\n\n Next, make the sauce. Start by finely chopping the shallot and mincing the garlic. In a pot or saucepan over medium heat, melt the butter. Cook the onion for 2 minutes then add the garlic and cook another minute. Sprinkle the flour into the pot and stir; this will create a thick paste. Slowly stir in the stock, creating a thin gravy consistency. Then slowly stir in the milk. Season with salt and pepper.<\/p>\n\n\n\n Prepare a 9×13 casserole dish by spraying with nonstick cooking spray or greasing with a little butter. Layer in half of the thinly sliced potatoes. Cover with half of the cream sauce. Sprinkle on half the cheese (both cheeses). Then layer on the rest of the potatoes and pour the remaining sauce over these. Top with the remainder of the cheeses. Last, sprinkle on some fresh herbs\u2014chives, thyme or rosemary or a combination.<\/p>\n\n\n\n Cover the dish in aluminum foil and bake in the oven at 400\u00b0F for 30 minutes. Remove the foil and bake for an additional 30 minutes. <\/p>\n\n\n\n<\/figure>\n\n\n\nTips & Substitutions<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nMore Casserole Recipes<\/h2>\n\n\n\n
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