Baked scalloped potatoes and ham

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This post may contain affiliate links. Truly the BEST scalloped potatoes recipe! This simple side dish is easy to make, full of the most delicious creamy, garlicky, cheesy flavors, and it’s always a crowd fave. Perfect for Thanksgiving, Christmas, Easter, or any time you need some irresistibly delicious potatoes in your life. My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe.

Gimme Some Oven: This scalloped potatoes recipe is creamy, cheesy, and irresistibly delicious. Yet it’s made lighter with a few simple tweaks! Anyone else out there still have yet to plan your menu for Easter Sunday this coming weekend? We have all sorts of delicious recipes here on our Easter section of the blog that are sure to please a crowd. But the other non-negotiable for me each Easter, Christmas, Thanksgiving and — let’s be real — any night of the year that I’m craving some creamy, garlicky, cheesy comfort food? In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed!

So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. Scalloped Potatoes Ingredients: The ingredients to make this classic scalloped potatoes recipe are pretty simple. Yukon gold potatoes: I prefer these to Russets because of their nice creamy texture and buttery flavor. 4-inch thick — so that they will cook evenly. Shredded cheese: It’s important to have a good melty cheese for these.

But I have also made these with mozzarella, gouda, fontina and gruyere, and all have been delicious. So feel free to pick your favorite, or use a mix! Plus, some freshly-grated Parmesan is also a must. I always cook the onion in the sauce, and then strain it out and add it to the middle layer of the potatoes, so that there aren’t a bunch of onion slices sitting on the top layer. Garlic: If you ask me, the more the merrier.