Scalloped Potato Casserole is a delicious side dish filled with potatoes, cheese, Italian herbs, paprika, and nutmeg. It’s covered in a creamy white sauce and baked for one hour. It’s the perfect side dish for dinner at home or to bring to a holiday or potluck dinner.
- What is Scalloped Potato Casserole?
- Video Recipe
- How to make scalloped potato casserole:
- Tips for success:
- What can I serve this casserole with?
- What other meat can I use in this dish?
- Can I make this scalloped potato casserole in an instant pot?
- How to store:
- Scalloped Potato Casserole
What is Scalloped Potato Casserole?
This cheesy scalloped potato casserole recipe is a warm and comforting dish that is so much better than boxed scalloped potatoes. This homemade casserole has fresh ingredients and no additional preservatives. It’s easy to prepare and once it goes in the oven, your job is done. You can focus on other parts of the meal or other activities while it bakes. It’s a dish your whole family will love.
- 1 pound (500g) potatoes, thinly sliced: Russet potatoes are perfect for this dish.
- 3 tablespoon butter: You can use salted or unsalted butter.
- 2 tablespoon flour: All-purpose flour is best to make a roux.
- 2 cups milk: Use whole milk to make a thick sauce.
- 1 cup sharp cheddar cheese, grated: You can buy pre-shredded cheese or shred it yourself for the best flavor.
- 1⁄2 cup parmesan, grated: Grate your own parmesan for the best flavor.
- 1 teaspoon dry Italian herbs: You can use a blend of oregano, basil, and parsley if you don’t already have a premixed Italian blend.
- 1⁄4 teaspoon smoked paprika: You can use smoked or non-smoked paprika depending on your tastes.
- 1⁄4 teaspoon nutmeg: A little nutmeg is a classic flavor pairing with scalloped potatoes.
- salt and pepper: Some seasoning is important to bring out the flavors of the other ingredients.
How to make scalloped potato casserole:
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
1. Preheat the oven.
2. Melt butter over medium-low heat and add flour. Whisk for 3 seconds, then start pouring milk in portions, while whisking constantly. Add herbs, paprika, and nutmeg.
3. Cook sauce until it thickens for around 6-7 minutes.
4. When all of the milk has been incorporated, mix in the sharp cheese of your choice and some parmesan. Adjust the taste with salt and pepper.
5. Layer 1⁄3 of sliced potatoes in the baking dish. Pour 1⁄3 of the sauce on top. Repeat with leftover sauce and potatoes to fill up the baking pan.
6. Bake at 180C/350F for 1 hour.
Tips for success:
Here are a few tips for success and variations you can try to make this the best scalloped potato casserole you've ever had.
- Top with fried french onions, breadcrumbs, slivered almonds, or chopped pecans for a crunchy texture.
- Add some other vegetables like green beans, asparagus, cauliflower, or kale for some additional flavors and textures.
What can I serve this casserole with?
This side dish can be served with all kinds of dishes. It goes well with main dishes like pork chops, grilled steak, or sauteed chicken.
What other meat can I use in this dish?
If you want to add some meat to this side dish to make it a main dish there are lots of different choices that would taste great. You can add diced ham, ground beef, ground turkey, or ground or shredded chicken.
Can I make this scalloped potato casserole in an instant pot?
Yes, you can make this casserole in a pressure cooker. This will make it a one-pot dish that is easy to clean up and frees up your oven for other dishes.
Use the saute function to make the roux, add the cheese, seasonings, herbs, and potatoes. Seal the lid on top, set the time to 20 minutes, then carefully release the steam. Remove the lid and serve immediately.
How to store:
Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through.
To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.
Is this casserole keto-friendly?
No, potatoes are high in carbohydrates so this dish isn’t a great option for a keto diet.
How can I make this dish spicy?
If you want to make this casserole even spicier you can add diced jalapenos, chili flakes, or cayenne powder.
Can I make this scalloped potato casserole in a crockpot?
Yes, you can make this dish in a slow cooker. Make the sauce in a saute pan, combine all the ingredients, and then pour the mixture into the bowl of the crockpot. Place the lid on, set the time to four hours on high or eight hours on low. Serve immediately.
- 1 pound (500g) potatoes, thinly sliced
- 3 tablespoon butter
- 2 tablespoon flour
- 2 cups milk
- 1 cup sharp cheese (sharp mozzarella etc.), grated
- 1⁄2 cup parmesan, grated
- 1 teaspoon dry Italian herbs
- 1⁄4 teaspoon smoked paprika
- 1⁄4 teaspoon nutmeg
- salt and pepper
- Melt butter over medium-low heat and add flour. Whisk for 3 seconds, then start pouring milk in portions, while whisking constantly. Add herbs, paprika, and nutmeg.
- Cook sauce until it thickens for around 6-7 minutes.
- When all of the milk has been incorporated, mix in the sharp cheese of your choice and some parmesan. Adjust the taste with salt and pepper.
- Layer 1⁄3 of sliced potatoes in the baking dish. Pour 1⁄3 of the sauce on top. Repeat with leftover sauce and potatoes to fill up the baking pan.
- Bake at 180C/350F for 1 hour.
Amount Per Serving: Calories: 220Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 49mgSodium: 417mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 10g