Hamdi Saidani This Pioneer Woman Scalloped Potatoes recipe is a creamy and cheesy side dish, which is made with Yukon Gold potatoes and cheddar cheese. It’s a delicious holiday side dish, ready in about 1 hour and 55 minutes.
Pioneer Woman Scalloped Potatoes Ingredients
- 3 tablespoons unsalted butter, plus more for the pan
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 4 garlic cloves, grated
- 1 tablespoon fresh thyme leaves, chopped
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
- ½ medium yellow onion, thinly sliced
- 1½ cups grated cheddar cheese
How To Make Pioneer Woman Scalloped Potatoes
- Prep and Make the Sauce: Preheat the oven to 400°F and grease a 9×13-inch baking dish. In a medium skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, followed by the vegetable broth. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, until the sauce lightly thickens.
- Layer the Casserole: Layer half of the sliced potatoes on the bottom of the prepared baking dish. Top with half the sliced onion, then pour half the sauce over the top and sprinkle with 1 cup of the cheese. Repeat the layers with the remaining potatoes, onion, sauce, and the final ½ cup of cheese.
- Bake Until Golden: Cover the dish with foil and bake for 30 minutes. Uncover and continue to bake for another 35 to 40 minutes, until the potatoes are tender and the cheese on top is browned and bubbly. Let the dish stand for 20 minutes before serving.
Recipe Tips
- How to get the creamiest sauce? The key is to whisk the sauce continuously as you slowly add the milk and broth. This prevents lumps from forming and creates a smooth, velvety base for the casserole.
- How to slice potatoes evenly? For perfectly uniform, thin slices, a mandoline slicer is the best tool. If you don’t have one, use your sharpest chef’s knife and take your time to slice the potatoes as consistently as possible.
- Can I make this ahead of time? Yes. You can assemble the entire casserole, let it cool, and store it covered in the refrigerator for up to 2 days. To reheat, let it sit at room temperature for 30 minutes, then bake covered at 375°F for 20-25 minutes, and uncovered for another 10-15 minutes, until hot and bubbly.
- Why are my potatoes still hard after baking? This can happen if the potato slices are too thick. Slicing them to the recommended ⅛-inch thickness is crucial for them to cook through and become tender in the allotted time.
What To Serve With Scalloped Potatoes
This rich and cheesy potato dish is a classic side for holiday meals and Sunday dinners.
- Baked Ham with a brown sugar glaze
- Roast Turkey or Chicken with gravy
- A thick, grilled steak like a Ribeye or New York Strip
- Roasted Pork Loin
- Steamed green beans or roasted asparagus
How To Store Scalloped Potatoes
- Refrigerate: Let the baked casserole cool completely. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator. It will keep for up to 4 days.
Scalloped Potatoes Nutrition Facts
- Calories: 380 kcal
- Carbohydrates: 35g
- Protein: 12g
- Fat: 21g
- Saturated Fat: 12g
- Sodium: 850mg
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between scalloped potatoes and potatoes au gratin?
Traditionally, scalloped potatoes are baked in a creamy sauce (like this recipe), while au gratin potatoes are typically made with cheese and have a breadcrumb topping. However, in modern American cooking, the terms are often used interchangeably, and scalloped potatoes very often include cheese.
Can I use a different kind of potato?
Yes. While Yukon Golds are ideal for their creamy texture, Russet potatoes are another excellent choice. They are starchier and will break down a bit more, creating a very thick, rich sauce.
Can I use a different kind of cheese?
Absolutely. Gruyère is a classic choice for a nuttier, more sophisticated flavor. A mix of Parmesan and mozzarella would also be delicious.
Try More Pioneer Woman Recipes:
- Pioneer Woman Sweet Potato Casserole Recipe
- Pioneer Woman Mashed Potatoes Recipe
- Pioneer Woman Grilled Potato Salad Recipe
Pioneer Woman Scalloped Potatoes Recipe
Description
A classic holiday side dish of thinly sliced potatoes layered with a rich, creamy garlic-thyme sauce and cheddar cheese, then baked until tender and golden.
Ingredients
Instructions
- Preheat oven to 400°F. In a skillet, make a cream sauce with butter, flour, milk, and broth. Season with garlic, thyme, salt, and pepper.
- In a greased 9×13-inch dish, layer half the potatoes, half the onion, half the sauce, and 1 cup of the cheese.
- Repeat the layers with the remaining potatoes, onion, and sauce, topping with the final ½ cup of cheese.
- Bake covered for 30 minutes.
- Uncover and bake for another 35-40 minutes until potatoes are tender and the top is golden.
- Let rest for 20 minutes before serving.
Notes
- u003cliu003eSlicing the potatoes to a uniform ⅛-inch thickness is the key to ensuring they cook evenly and become tender.u003c/liu003eu003cliu003eLetting the casserole rest for 20 minutes before serving is an important step that allows the sauce to set up for cleaner slices.u003c/liu003eu003cliu003eFor an extra-rich flavor, you can use heavy cream in place of some of the milk.u003c/liu003eu003cliu003eThis is a perfect make-ahead side dish for the holidays.u003c/liu003e
