As kids, we didn’t realize that scalloped potatoes could be made from real potatoes. We think these just come from a box! Boy were we wrong! While scalloped potatoes may seem complicated and time-consuming, making you want to head to the store to buy some, it’s not. Scalloped Potatoes are easy to make, delicious and satisfying. These potatoes are delicious and cheesy. They make a great side dish for almost any dinner and are so delicious, you might even want to eat them on their own!
To slice potatoes for cheesy scalloped potatoes:
The easiest and most uniform way to cut potatoes is to use mandolin。 If you don’t have one, you can use the slicing blade attachment on your food processor. If you don’t have any of these tools, you can always use a regular chef’s knife. Cut potatoes in half lengthwise to create a flat, stable cutting surface. Then simply use your knife (the sharper the better) to slice the potatoes as thin as possible.
The best scalloped potatoes are made with russet potatoes. You can also use red potatoes or Yukon gold potatoes, but they have different starch content and the result will be slightly different. Smaller potatoes are also a bit more difficult to work with because they are smaller than Russet potatoes.
While we prefer a tangier cheese to give this dish more flavor, you can swap out the Parmesan for a milder cheese if you prefer. The cream in this recipe balances the Parmesan nicely.
The baking time for the scalloped potatoes ultimately depends on how thin you can slice the potatoes. The 1 hour estimate provided in the recipe is an estimate only. If you cut your potatoes on the thick side, they may take 15-30 minutes longer. If you cut your potatoes paper thin, your casserole might be ready in as little as 40 minutes. Please adjust cooking time accordingly.
Slow Cooker Instructions:
Interested in using the slow cooker to make these Scalloped Potatoes? We dedicated an entire article to Slow Cooker Scalloped Potatoes!