Baked Potatoes Recipe – Lauren’s latest recipe

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This simple recipe for Baked Potatoes is one you will make again and again. Extremely creamy and cheesy potato perfection! I love this recipe because it is the epitome of potato perfection. Usually served with baked ham at Easter, these scalloped potatoes are made with really simple ingredients.

A simple potato dish for special occasions

When I think of scalloped potatoes, I think of family gatherings, holidays, and unforgettable super creamy cheese potatoes. Scalloped potatoes are usually reserved for those special occasions because they’re a bit more time-consuming than, say, mashed potatoes or a potato casserole, but are probably more delicious than either, given that they’re topped with a homemade buttercream sauce, browned onions, and cheddar cheese.

Do I have to use Idaho Potatoes?

No not at all! I use Idaho potatoes because I like them best in this recipe, but if you have Yukon gold or red potatoes, feel free to use those. If you really want to experiment and have fun, you can try finding and using Blue Potatoes. These have a rich and nutty flavor.

How to make Baked Potatoes

The hardest part about this recipe is waiting for the hour to bake it. When the potatoes are very tender and the top and edges are brown and slightly crunchy, it’s done! For full recipe details, including required ingredients and measurements, see the printable recipe card below. Here’s step-by-step what to expect when making these scalloped potatoes:

Preheat oven + prepare casserole

Preheat oven. Spray a casserole dish or 9×13 pan with it Nonstick Cooking Spray and set aside.

Peel potatoes + cut into slices

Peel potatoes and rinse. Cut into 1/4 inch pieces and set aside.

Make the sauce

Fry onions in butter

Melt in a deep pan butter at medium heat. roast meat onions until lightly browned and fragrant, about 5 minutes.

Add flour, then milk and spices

sprinkling Flour and beat until a smooth paste is formed. Stir in slowly milk and bring to a simmer. Add Salt pepper, And nutmeg while you wait for the sauce to bubble up. The sauce should thicken as it begins to bubble.

Stir in whipped cream

Remove from the stove and stir in the cream. taste & Adjust spices. Once you taste the sauce the way you like, add a little extra salt.

Arrange in a casserole dish

Spread 1/3 cup cream sauce into the casserole dish. Add about half of the potatoes Be sure to separate as much as possible. Season the potatoes with it Salt And pepper. Garnish with half of the remaining cream sauce And half of the cheddar cheese. ends with remaining potatoes, gravy And Cheese.

Do I have to add cheese?

No not at all! Technically, scalloped potatoes with cheese between each layer are called potato gratin. Potatoes without cheese are called scalloped potatoes. But cheese is the only difference and since I only added a little above, I (obviously) named these scalloped potatoes.

baking + cooling

Bake for 1 hour uncovered. After 30-40 minutes, check that the top isn’t getting too brown. If so, cover with foil for the rest of the baking time. Allow baked potatoes to cool for 10-15 minutes before serving.

A big tip for the best scalloped potatoes

After about three months of consistently making this scalloped potato recipe and trying to get it just right, I realized the only trick to getting amazing potatoes is this Salt.

After preparing and tasting the cream sauce, be sure to add enough salt until it’s perfect to your liking. And here’s the kicker: add some more. You should also season the potatoes with salt and pepper. Potatoes need a lot of seasoning, so a little extra salt makes all the difference in this recipe. Do not forget it!

Make-ahead + leftover storage

Happily You can make scalloped potatoes ahead of time! This is great if you’re making this dish for Easter, Thanksgiving, or Christmas dinner. Preparing holiday meals allows you to spend more time with your family instead of working in the kitchen. I would recommend making these ahead of time AND baking them.

Refrigerate the covered pan with baked scalloped potatoes for up to 3 days in the fridge. Cover with foil to warm up and bake at 350° for 30 minutes, or until warmed through. (The microwave works great too!)

Freeze the covered pan with baked scalloped potatoes for up to 3 months in the freezer. Cover with foil to reheat and bake at 350 for 60 minutes or until warmed through. (The microwave works great too!)

Warning: If the potatoes aren’t baked and you keep them in the fridge, the salt in the bowl will draw the extra liquid out of the potatoes and they will brown. NO THANK YOU. Therefore, it’s best to bake and serve them right away or save them for later.

Variations – Add more spices

The beauty of scalloped potatoes is that this is a basic recipe! That means you can add spices you love and to this dish customize it to your liking.

Try adding some chopped garlic to the fried onions. Or add some color and flavor with thyme. You might even want to make a baked potato experience by adding fresh chives and bacon bits! Experiment and see what you like.

More holiday dishes to try!

Whether you’re making scalloped potatoes for Easter, Thanksgiving, or even Christmas, you should give these other dishes a look to build your festive dining table.

More potato recipes to try!

The Scalloped Potato Recipe Card is below! Make sure you print, save, bookmark and pin this recipe because between ourselves you won’t want to use any other recipe after this one.

Have a great day, friends! 🙂

Baked Potatoes

You will make this easy scalloped potato recipe over and over again. Extremely creamy and cheesy potato perfection!

instructions

Spray a casserole dish or 9×13 skillet with nonstick cooking spray and set aside. Preheat oven to 425 degrees.
Peel and rinse potatoes. Cut into 1/4 inch pieces and set aside.

For the cream sauce:

Melt butter in a deep pan over medium heat. Sauté onions until lightly browned and fragrant, about 5 minutes. Sprinkle in the flour and stir until you get a smooth batter. Slowly stir in the milk and bring to a simmer. Add salt, pepper, and nutmeg while waiting for the sauce to bubble. The sauce should thicken as it begins to bubble. Remove from the stove and stir in the cream. Taste and adjust spices. Once you taste the sauce the way you like, add a little more salt.

For the assembly:

Spread about 1/3 cup cream sauce in the casserole dish. Add about half the potatoes, separating them as much as possible. Season the potatoes with salt and pepper. Top with half the remaining cream sauce and half the cheddar cheese. Top with the remaining potatoes, sauce and cheese.
Bake uncovered for 1 hour. After 30-40 minutes, check that the top isn’t getting too brown. If so, cover with foil for the rest of the baking time. Cool 10-15 minutes before serving.
Garnish with fresh herbs like chopped chives or parsley.

Nourishment

Course: appetizer, side dish

Keyword: how to make scalloped potatoes, scalloped potatoes, scalloped potato recipe

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