Best Scalloped Potatoes Recipe

This is hands down the best scalloped potatoes recipe you’ll make this holiday season. I love scalloped potatoes, in fact, I may like them better than mashed. They are easy, creamy, cheesy, and so good with just about anything as a side dish. 

Why this is the best scalloped potatoes recipe:

• Quick Prep: Prep this bad boy in only 20 minutes 
• Yummy: This is such a great, easy side dish recipe that is so comforting 
• Versatile: Use whatever potatoes you have on hand, or swap out dairy ingredients to make this recipe plant-based

Ingredient Notes: 

Potatoes: Replace the russet potatoes with red potatoes, purple potatoes, sweet potatoes, or even yams.

Gruyere Cheese: This is a hard yellow swiss cheese that adds a lot of flavor to this scalloped potatoes recipe. This cheese is a great melting cheese and is often used in fondues, baked dishes, soups, casseroles, etc.

How to make scalloped potatoes: 

1. Preheat the oven to 400F.
2. Finely dice the shallots. Set aside.
3. Thinly slice the potatoes using a sharp knife or mandolin. Try to get the potatoes as thin as possible. Set into a large bowl. In a 12-inch casserole dish or cast iron pan, arrange the potato slices. Add the potato slices in handfuls, and place them into the dish standing straight, and gently separate and fan the potatoes in the entire dish (to ensure every scoop will have both tender AND crispy potato parts). Use small pieces to fill the gaps. 
4. Now, melt the butter in a pan over medium heat. Add the shallots, and cook until soft. Add the minced garlic and cook for 5 minutes until very fragrant. Add the salt, pepper, garlic powder, and dried oregano, and allow to cook for 2 – 3 minutes.  Add the flour, and stir till the shallots are completely coated. Add the milk and whisk till thick and creamy.  Add in the gruyere and mozzarella and whisk till completely melted. 
5. Pour the creamy sauce over the potatoes.  Carefully cover the dish with tin foil.
6. Bake for 1 hour until tender and creamy. Remove foil and bake for another 20-30 minutes or until golden brown. 
7. Serve immediately with chopped oregano and sour cream (totally optional)!

Expert Tips & FAQ: 

How can I make this recipe vegan? Substitute the dairy ingredients for your favorite plant-based options!

Storage: Store in the fridge in a tightly sealed container for up to 5 days or up to 1 month in the freezer. Reheat to serve.

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What should I serve this with? You can serve this with almost any plant-based protein or meat. 

Other recipes you’ll love: 

• Shaved Brussel Sprout Salad
• White Bean Shepherd’s Pie
• Kale Quinoa Salad
• Asparagus Puff Pastry Bundles
• Zucchini Lasagna Recipe
• Best Baked Potato

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Best Scalloped Potatoes Recipe

4.58 from 7 votes

This is the best scalloped potatoes recipe for the holiday season to serve as a side dish to your main course.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Vegetarian

Cuisine American-Inspired

Servings 10

Calories 177 kcal

Ingredients

  

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• 5 medium/large sized russet potatoes
• 3 tbsp butter
• 5 shallots finely diced
• 6 garlic cloves minced
• 3 tbsp. all-purpose flour
• 2 ½ cups almond milk or milk of choice
• 2 tsp salt
• 1 tsp black pepper
• 1 ½ tsp garlic powder
• 2 tbsp dried oregano
• ½ cup freshly grated gruyere cheese
• 1 cup mozzarella cheese grated
• ¼ cup oregano chopped for garnish

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Instructions

 

• Preheat the oven to 400F.
• Finely dice the shallots. Set aside.
• Thinly slice the potatoes using a sharp knife or mandolin. Try to get the potatoes as thin as possible. Set into a large bowl. In a 12-inch casserole dish or cast iron pan, arrange the potato slices. Add the potato slices in handfuls, and place them into the dish standing straight, and gently separate and fan the potatoes in the entire dish (to ensure every scoop will have both tender AND crispy potato parts). Use small pieces to fill the gaps. 
• Now, melt the butter in a pan over medium heat. Add the shallots, and cook until soft. Add the minced garlic and cook for 5 minutes until very fragrant. Add the salt, pepper, garlic powder, and dried oregano, and allow to cook for 2 – 3 minutes.  Add the flour, and stir till the shallots are completely coated. Add the milk and whisk till thick and creamy.  Add in the gruyere and mozzarella and whisk till completely melted. 
• Pour the creamy sauce over the potatoes.  Carefully cover the dish with tin foil.
• Bake for 1 hour until tender and creamy. Remove foil and bake for another 20-30 minutes or until golden brown. 
• Serve immediately with chopped oregano and sour cream (totally optional)!

Notes

Replace the russet potatoes with red potatoes, purple potatoes, sweet potatoes, or even yams.

Substitute the dairy ingredients for your favourite plant-based options!

Serve at any of your holiday gatherings!! 

Store in the fridge in a tightly sealed container for up to 5 days or up to 1 month in the freezer. Reheat to serve.

Nutrition

Serving: 10 | Calories: 177kcal | Carbohydrates: 22.5g | Protein: 8.5g | Fat: 6.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.5g | Cholesterol: 18.5mg | Sodium: 661.9mg | Fiber: 3.9g | Sugar: 1.9g

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