Homemade scalloped potatoes is a classic dish and holiday staple! This easy recipe comes together quickly and is wonderfully rich, creamy and cheesy.
Scalloped potatoes are legendary in my family. Back when we would all gather at my grandma’s for Sunday dinner, if a pan of scalloped potatoes showed up on the table, madness ensued. My cousin Kristy and I would go position ourselves at the table based on where the pan of scalloped potatoes was placed.
To this day, if we’re at a holiday dinner and there are scalloped potatoes, we take it upon ourselves to sit next to each other and then proceed to put the pan of scalloped potatoes right between us. Back in the day my grandma made hers from a box mix, and they were always delicious, but now I like to make them from scratch. This particular recipe is very holiday-worthy – it’s super creamy and rich, and the pan is demolished is no time.
I used to use a mandoline to slice my potatoes up until two weeks ago. Whyyyyyy I never used the slicing blade on my food processor before is seriously beyond me. GAME CHANGER. Hello, four pounds of potatoes sliced precisely one-eighth of an inch thick in approximately 1 minute. No exaggeration. I will never slice anything by hand or mandoline again.
(I realize that I am probably the last person on the planet to figure this out, but honestly? I hate washing my food processor, so I don’t use it for everyday-type stuff, but I could wash it 100 times in the amount of time it saves!)
Now, I first shared this recipe six years ago, and I still love it as my go-to recipe, but I did a little more tweaking this time around. I upped the amount of cheese on top (because bubbly, browned cheese covering the top is an absolute must) and I increased the oven temperature from 350 degrees to 400 degrees. I also increased the baking time from 20 minutes to 30 minutes. The last two changes were made because I found at 350 degrees for 20 minutes the sauce was still a little bit too soupy, but at 400 for 30 minutes, it was thick and bubbling and the resulting dish “set” quite a bit better. The changes are reflected in the recipe below.
Is there a traditional dish that people in your family always fight over? I know we’re not alone, ha!
These easy scalloped potatoes come together quickly and are rich and decadent.
This recipe was originally published on April 20, 2011.