The Best Creamy Scalloped Potatoes Of Your Life

Creamy Scalloped Potatoes Ingredients

There are only a few ingredients for these creamy potatoes. You will love how creamy and delicious they turn out. For exact measurements, scroll to the bottom of the post.

Butter: Butter and potatoes just go together Flour: Acts as a thickener Salt and Pepper: Add more or less to taste Whipping Cream: This is not frozen whipped topping. You can use heavy whipping cream or half and half. Parmesan Cheese: Adds flavor and texture Mozzarella Cheese: Such a great melting, flavorful cheese Potatoes: I used Russets Chives: Fresh for garnish

How to Make Creamy Scalloped Potatoes

The instruction list is not long and is easier than you might think! It will only take you 20 minutes of prep work, and then they bake for an hour. You can make your main, like my Boursin chicken, and a vegetable like my air fryer asparagus.

Curdling: The curdling is caused by high heat. So, to keep the sauce together, you need to make a smooth cheese sauce instead of layering grated cheese and milk or cream with the potatoes. Also, don’t boil your sauce. Kind: Russet Potatoes or Yukon Golds deliver the best taste and shape. Russets have the most starch and make the creamiest sauce, and Yukons tend to hold their shape a little better. Cutting: Try to keep the potatoes the same size and slice them between 1/8 and 1/4 inch thick. You can even use a mandoline or other tool to ensure uniformity. Cook: Do not boil your potatoes before baking. The sauce relies on starch from the potatoes to thicken it. Add-ins: There are many ways to diversify this creamy scalloped potato recipe. Add garlic, diced onion, and peppers. For heat, add a can of diced green chilies. You can also add crumbled bacon or small cubes of ham. Cheese: You can use different kinds of cheese for different flavors and textures. Experiment with your favorites.