These Easy Classic Scalloped Potatoes are the perfect simple from-scratch potato side dish for Easter! Sliced potatoes and onions baked to perfection in an easy homemade cheese sauce!
NEVER MISS A POST! FOLLOW ME ON:
What a crazy world we’re living in these days! I hope you’re all staying safe and healthy, and of course staying home! We’ve been spending a whole lot more time at home lately and if I’m honest, I’m actually loving it. I’m spending tons of time in the kitchen working on new recipes for you, my dear readers, like this Easy Classic Scalloped Potatoes recipe!
Easter is just around the corner and even though we won’t be gathering with extended family and friends this year as we normally do because of the current health crisis, we’re still going to enjoy our favourite classic Easter recipes: these scalloped potatoes, my delicious Maple Dijon Glazed Ham, my Roasted Garlic Butter Carrots, these Classic Brussels Sprouts, and of course something sweet (like these Mini Eggs Brownie Parfaits, or my Classic Carrot Cake with Cream Cheese Frosting, or maybe even this Easy No Bake Mini Eggs Cheesecake!).
If you’ve been a reader of The Busy Baker for awhile now you’ll know that I LOVE to let ingredients speak for themselves – there’s nothing quite like a super simple recipe with basic ingredients and flavours that’s just knocks-your-socks-off delicious. These Easy Classic Scalloped Potatoes are proof that simple recipes are where it’s at and with a few simple tricks making from-scratch dishes like this is totally within reach!
How to make scalloped potatoes from scratch:
- Use a mandoline slicer for those thin slices. A mandoline is an inexpensive kitchen tool that slices just about anything cleanly and evenly – it’s the perfect tool for thinly slicing potatoes for scalloped potatoes. Here’s a link to my favourite mandoline slicer – it’s one of my favourite kitchen tools ever (affiliate link)!
- Don’t forget the onions! Adding thinly sliced onions adds SO much flavour to your scalloped potatoes!
- Keep the sauce simple! Making your own creamy, cheesy sauce with basic ingredients couldn’t be easier – just melt the butter, add the garlic and flour and toast, slowly whisk in the white wine, salt and pepper. Whisk in the milk slowly, adding the nutmeg, paprika, and thyme once it thickens.
- Don’t forget the cheese! The key to the best scalloped potatoes is the cheese! Add the cheese to the white sauce and stir gently until melted. And don’t forget to top the scalloped potatoes with extra cheese for that crispy, cheesy topping! I love using cheddar cheese and parmesan in this recipe. Just be sure not to use an aged cheddar as it doesn’t melt as well as mild cheddar does.
- Layer it up! Layering some sliced potatoes, onions and sauce and then repeating 2 or 3 times will ensure your scalloped potatoes are cooked through and creamy throughout.
- Bake uncovered! Baking your scalloped potatoes uncovered will give you that delicious crispy topping that’s everyone’s favourite part of scalloped potatoes (am I right!?!)!
NEVER MISS A POST! FOLLOW ME ON:
I hope you love this Easter side dish as much as we do! Let me know in the comments below, what’s your family’s favourite Easter side dish? I’d love to know!
Looking for more recipes for Easter? You’ll love these:
Kitchen Products I Recommend:
Easy Classic Scalloped Potatoes
- 15 medium potatoes Yukon Gold is best
- 2 medium onions
- 2 tablespoons butter
- 4 cloves garlic pressed or finely minced
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons white wine optional
- 2 cups milk
- a pinch of nutmeg
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 1/4 cup shredded cheddar cheese not aged cheddar, reserve 1/2 cup
- 1 cup shredded parmesan cheese freshly grated is best, reserve 1/4 cup
- Preheat your oven to 400 degrees Fahrenheit (use 375 degrees if you don't have a convection option on your oven). Grease a large rectangular baking dish with cooking spray or butter and set it aside.
- Wash and peel the potatoes and slice them about 1/4 inch thick using a mandoline slicer.
- Peel the onions and slice them on the mandoline slicer to about 1/8 inch thick. Set the potatoes and onions aside in a bowl.
- Heat a medium pot over medium heat on the stove and add the butter. Add the garlic once the butter is melted and let the garlic heat up in the butter.
- Sprinkle the flour, salt and pepper over the garlic and butter and whisk everything together, letting the flour toast over the heat while you whisk almost constantly.
- Slowly drizzle in the white wine (if using) after the flour has toasted for about 3 minutes, whisking constantly.
- Drizzle in the milk in a slow, steady stream, whisking constantly until a smooth sauce forms.
- Turn the heat to medium low and continue to cook, whisking regularly, as the sauce thickens.
- Add a pinch of nutmeg, the paprika and thyme, and whisk until combined.
- Switch to a wooden spoon or heat-safe spatula and add the cheese by the handful, stirring gently until the cheese has melted. RESERVE 1/2 cup cheddar and 1/4 cup Parmesan for sprinkling over the top of the scalloped potatoes.
- Start assembling the casserole by layering one third of the potatoes, one third of the onions, and then one third of the sauce in the bottom of the dish. Repeat 2 more times, layering potatoes, onions, then sauce until the dish is full.
- Smooth out the sauce over the top and push it into any cracks or gaps between the potatoes and onions.
- Top with the remaining cheese and bake at 400 degrees Fahrenheit for about 1 hour or until the potatoes are fork tender and the cheese on top is browned and bubbly.
- Let stand for about 5 minutes before serving.