best scalloped potatoes

Upgrade your scalloped potatoes recipe with this easy and delicious option. Here's how to make scalloped potatoes using the best recipe (and yes, it includes cheese and bacon!).

Cheesy Scalloped Potatoes

bacon,

butter

garlic cloves,

tbsp. all-purpose flour

heavy cream

c. low-sodium chicken broth

c. shredded cheddar

c. finely chopped chives

kosher salt

black pepper

Made this tonight. Quite delicious. Will definitely make it again in the future. I used quite a large baking dish and so only had three layers. It only needed about an hour of baking time to be done.

I have finally found my “go-to” recipe for scalloped potatoes. I changed the dairy to 2% milk because I wanted less fat content. I changed the heat to 375, still cooked them for 1 hour and 15 minutes, but they were probably cooked at 1 hour. I added grated Parmesan cheese between the layers. This recipe was fantastic, my guests took some home in a care package.  Thank you for this recipe!

I’ve made this a few times and it’s a hit every time. I used more garlic and I have Celiac so I subbed the AP flour and chicken stock with Gluten-Free AP flour and Gluten-Free chicken stock for the same result. Line your oven with foil if you are anywhere close to the top of the pan with your ingredients. It WILL boil over and you’re gonna have a bad time. It looks like a mess when you take it out of the oven, but it all comes together in the 15 minutes of cooling time.

This is hands-down the best recipe for scalloped potatoes. There isn't a morsel left when I make them. I followed the recipe exactly as written and they turn out perfectly. Thanks Delish!

Super yummy. The recipe does not even include the flour. Completely forgot it, but eventually found the flour in the corner waiting to be used. Also I used around 2 1/2 cups of cheese, because 1 cup just was not enough.  Otherwise, a thumbs up dish.

I omitted the bacon and cheese, instead just sprinkled some grated Parmesan for the last 15 min. Also added v thinly sliced onion between layers. Glad I read the reviews - used a glass dish and reduced heat by 25 degrees per the comments, and also used a paper towel to dab away some grease at the end. This was EXCELLENT!! Definitely keeping this recipe :)

Made this over the weekend.  I used half sharp cheddar and half pepper jack cheese.  Everyone loved it.

This recipe kick major a..  we ate every bite. I added fresh lump blue crab meat to it. Use less bacon and cook all bacon fat till crisp. Use a low fat cheese also will help prevent to much oil in the end.

Super delicious! Needed to lay a paper towel on the top at the end. There was a lot of grease. All my guests enjoyed it and asked for the recipe.  Will definitely be making this again!

Delicious!!!!  Everyone in the family loved it.

https://streaming.hearstdigitalstudios.com/b411b923-24c0-4fc5-b497-15a39de8c894/video_rover_16x9_1080p_hd_1573257796_78849.mp4

Cheddar and bacon are always a good idea—especially when there are potatoes involved.

These Loaded Scalloped Potatoes Are All We Want for Christmas.

Our favorite scalloped potatoes recipe made with all sorts of creamy, cheesy deliciousness. Hands down the best scalloped potatoes we've ever made!

The Ultimate Cheesy Scalloped Potatoes Recipe

Vermont Creamery Cultured Butter

gold russet potatoes, washed

all purpose flour

chicken stock

garlic,

shredded gruyere cheese, divided

Grease a 9 x 13 pan with two tablespoons Vermont Creamery Cultured Butter with Sea Salt, making sure you get all the corners so the potatoes don’t stick.

Using a sharp knife or mandolin, finely slice the potatoes to about a 1/16th of an inch or as thinly as you can.

In a large saucepan over medium low heat, melt the remaining 2 tablespoons of cultured butter. Once melted, whisk in flour, stirring to combine. Allow to cook for one minute, then whisk in heavy cream and chicken stock, creating a bechamel. Cook for 3-5 minutes, whisking occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat, stir in garlic and thyme, and allow to cool slightly.

Place potatoes and half of the gruyere into a large bowl. Pour in bechamel and, using your hands, toss to combine, coating the potatoes evenly with sauce and cheese.

Pick up a handful of the potatoes at a time, arranging them upright in the buttered pan. Repeat with the remaining potatoes until you have 3 columns of potato slices. Pour the leftover bechamel evenly over the potatoes. Sprinkle with the remaining half of gruyere and parmesan. Cover the pan with tinfoil to prevent it from browning too quickly.

Bake for a half hour at 400°F and then remove the tinfoil. Bake for another half hour, or until the bechamel is bubbling and the potatoes are golden brown and cooked through.

Allow to cool for ten minutes before serving with your favorite meal!

Gave this recipe a try and it was fantastic!  Delicious and creamy with a beautiful crunchy crust. An elevated scalloped potato dish!

Top 2 best scalloped potatoes recipes from across the web

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Cheesy Scalloped Potatoes

The Ultimate Cheesy Scalloped Potat...

Top 2 best scalloped potatoes recipes from across the web

The most viewed best scalloped potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Scalloped Potatoes

The Ultimate Cheesy Scalloped Potat...

The most viewed best scalloped potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine