I love scalloped potatoes. They are the ideal side dish, savory, and a great way to use up a large amount of potatoes, especially when they are smothered in our sharp yet creamy cheese sauce. A great thing about this technique is from Johnny Mac from the Saucing and Gravy channel on YouTube.

This one is a field-tested method designed to stop your sauce from breaking or turning oily. We have all experienced trying to make a cheesy sauce only for it to split (and it can be so frustrating). I love to use scalloped potatoes regularly; they are perfect for a dinner too. Johnny Mac's method is based around a roux. I generally prefer this for thickening sauces. Once you master it, it's easy to repeat.

Key Takeaways

Easy Butter and Flour Base

Simple Roux Steps Without Stress

This recipe is based on a roux, so you start with equal parts of butter and flour. The most important part is to remember to cook the mixture for around two to three minutes to cook out the raw flavor from the flour. You must do this before you add any liquid. This recipe also uses a mixture of milk and cream, which gives a much more silky and rich sauce.

Once you've made a roux successfully a couple of times, it is very easy to make, which is why I want to use this method. The most important thing is not to try to rush cooking out the flavor; otherwise, you will burn the butter and flour mixture, and your roux will turn bitter.

Also be careful with the heat. I always make sure I cook this over medium heat so that it doesn't burn but also doesn't split or turn grainy. I always opt to use some cream and milk in the white sauce to keep it rich, but you can play around with the ratios depending on your taste preference.

Creating the Perfect Thick Consistency

Adding the Sharp Cheddar

Getting Your Potatoes Ready the Right Way

Picking and Cutting Your Russet Potatoes

Another important thing to consider is getting your potatoes prepped. I went to use russets, as these are tough and hold their shape, but they also soak up the sauce and won't turn soggy. I would use a mandolin to make sure I end up with even slices, since this means even cooking and potatoes with no hard spots. Use around five medium russet potatoes, as this should be enough to give you what you need.

If your knife skills are up to the task, then you can use that instead of a mandolin. If you're new to cooking, though, the mandolin is a good bet to ensure even slicing. You don't want to ruin the dish with undercooked potato. Just be careful when using the mandolin, since they are super sharp.

The more you cook, the more you'll be able to measure the amounts of vegetables just with your eyes. That's the great thing about this recipe: it's not an exact science, and it's a great skill to be able to cook without having to read from a recipe constantly.

The Secret Water Soak for Perfect Results

Building Your Layers the Old-Fashioned Way

Building Your Creamy Potato Casserole

Preparing Your Baking Dish

Start by buttering your 8×8 dish. This allows you to cut nice and even slices for serving. Then all you need to do is start building the layers: potatoes first, then around a third of the cheese sauce, and repeat until finished. When buttering the dish, I like to make sure I give it a really good buttering so nothing sticks. You don't want to go to all the effort of making this dish and then have the slices come out uneven.

There are no set rules when layering this up except for just alternating between potato and sauce, but you can play around with it and improvise how you see fit. I do like a nice neat slice for casserole dishes, but you can equally just take a big serving spoon and help yourself. They both taste good no matter how you serve it.

Try not to overthink it. If you have a slightly smaller dish or even a slightly bigger dish, it should still work. Your slice size and depth will vary as a result, but if you're serving these up by the spoonful, then size isn't an issue.

Creating Those Perfect Creamy Layers

Adding That Special Touch

Getting That Perfect Golden Finish

Creating the Crispy Cheese Top

For me, you have to finish off by sprinkling some grated sharp cheddar on top. This really finishes the dish by melting and browning, creating a crispy crust. The great thing about this is you can prepare ahead and then just top with the cheese before putting it into the oven.

I like to use a nice sharp cheddar, as it melts well but gives a lot of flavor, but you can play around with your favorite cheeses. You could even top with something like a mozzarella as a nice contrast to the sharpness of the cheddar throughout the sauce. Everybody loves a crispy top on a casserole; this is non-negotiable.

Add a little bit of chopped herbs at the end, if you're looking for a fancy finish.

Getting the Cook Time Just Right

Creating Your Family’s New Favorite Side

Making Sure Your Potatoes Are Perfect

You all know these potatoes, but you won't know this potato casserole is cooked after about an hour of baking. The top should be golden and crispy, and your spoon should slide through with ease. The potatoes will be lovely and soft, and the sauce should be bubbling. If you find it hard to take a serving with your spoon, give it another 10 to 15 minutes and try again.

I have made this many times, so I tend to test it with a skewer to avoid ruining the presentation. I've been there before when I have taken a slice, and it's been undercooked. It's always nice to be able to take this to the table, as we all know, we eat with our eyes.

Remember that everybody's oven is slightly different, so it's worth checking the dish is ready before serving. When it's golden and bubbly, it's usually ready.

Cutting and Presenting Your Masterpiece

Holiday and Everyday Pairing Ideas

This dish is so versatile that you can use it at Christmas and Thanksgiving or any other holiday, or on Sundays with family. It really is up to you. People always compliment me when I make this dish, so it's in regular rotation in my house. I'll use this as my side dish for any meal, as a side to meat and roasts.

Think of roast chicken or roast beef; serve that with these potatoes and some good veg, and that is a great meal. If you don't like veg, you can also serve this with a salad. This is the perfect example of a crowd pleaser. It's filling, it's rich, and honestly, this guy can cook.

Main Dishes	Why They Work
Roasted chicken	The creamy texture balances crispy skin
Ham	Sweet and salty flavors complement each other
Beef roast	Rich potatoes pair with hearty meat
Pork chops	Comfort food that feels like home
Turkey	Classic holiday combination