Joanna Gaines Scalloped Potatoes Recipe is creamy and rich. It is perfect for family dinners. This Joanna Gaines Scalloped Potatoes Recipe has soft potatoes and smooth cheese sauce.
Many people love this classic comfort dish. If you want to learn how to make Joanna Gaines Scalloped Potatoes, you are in the right place.
The Ingredients for Joanna Gaines Scalloped Potatoes are simple and easy to find. Let’s start cooking.
My Experience With This Recipe
I first made this recipe for Sunday dinner. My family loved it. The top was golden and bubbly. The inside was soft and creamy.
It tasted warm and comforting. I tested it many times to get perfect texture. Thin slices work best every time. Now it is our favorite holiday side dish.
Recipe Card info
- Recipe Name: Joanna Gaines Scalloped Potatoes Recipe
- Servings: 6
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 80 mins
- Course: Side Dish
- Cuisine: American
- Calories: 420 kcal per serving
Equipment List
- 9×13 inch baking dish
- Large saucepan
- Whisk
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Aluminum foil
Ingredients You Need for Joanna Gaines Scalloped Potatoes Recipe
- 4 large russet potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Prepare the Potatoes
Wash and peel the potatoes carefully. Slice them very thin using a sharp knife. Keep slices even for smooth cooking. Set them aside while preparing the sauce. - Make the Cream Sauce
In a large saucepan, melt butter over medium heat. Add flour and whisk well. Cook for one minute. Slowly pour in milk and cream while whisking constantly. - Thicken the Sauce
Keep stirring the mixture gently. Let it cook until thick and smooth. This takes about five minutes. Add salt, pepper, garlic powder and paprika for flavor. - Add the Cheese
Turn off the heat. Add shredded cheddar cheese slowly. Stir until melted and creamy. Save a little cheese for topping later. Taste and adjust seasoning if needed. - Layer the Potatoes
Preheat oven to 375°F. Grease the baking dish lightly. Arrange half of the sliced potatoes evenly. Pour half of the cream sauce over them. Spread gently. - Repeat the Layers
Add the remaining potato slices on top. Pour the rest of the sauce evenly. Make sure all slices are covered well with sauce. - Add Topping and Bake
Sprinkle parmesan and reserved cheddar cheese on top. Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes until golden. - Rest and Serve
Remove dish from oven carefully. Let it rest for ten minutes. This helps the sauce set nicely. Serve warm and enjoy every creamy bite.
Recipe Tips
- Slice potatoes thin and even.
- Use fresh cheese for better melting.
- Do not rush the sauce thickening.
- Let it rest before serving.
- Cover with foil first to avoid burning.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 12 g |
| Fat | 25 g |
| Carbs | 38 g |
| Fiber | 3 g |
Serving Suggestions
Serve Joanna Gaines Scalloped Potatoes Recipe with roasted chicken or grilled steak. It also pairs well with baked turkey.
The creamy texture balances savory meats perfectly. You can add a fresh green salad on the side. Warm dinner rolls also taste great with this dish.
Best Sides To Serve With
- Roast chicken
- Grilled steak
- Baked turkey
- Green beans
- Garden salad
- Honey glazed carrots
These sides make a full and satisfying meal.
Storage and Reheating Tips
Store leftovers in an airtight container. Keep in refrigerator for up to four days. To reheat, place in oven at 350°F for 15 minutes.
Cover with foil to keep moisture inside. You can also reheat small portions in microwave. Add a splash of milk if needed.
Joanna Gaines Scalloped Potatoes Recipe
Equipment
- 9×13-inch baking dish
- Large saucepan
- Whisk
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Aluminum foil
Ingredients
- 4 large russet potatoes thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
Prepare the Potatoes
- Wash and peel the potatoes carefully. Slice them very thin using a sharp knife. Keep slices even for smooth cooking. Set them aside while preparing the sauce.
Make the Cream Sauce
- In a large saucepan, melt butter over medium heat. Add flour and whisk well. Cook for one minute. Slowly pour in milk and cream while whisking constantly.
Thicken the Sauce
- Keep stirring the mixture gently. Let it cook until thick and smooth. This takes about five minutes. Add salt, pepper, garlic powder, and paprika for flavor.
Add the Cheese
- Turn off the heat. Add shredded cheddar cheese slowly. Stir until melted and creamy. Save a little cheese for topping later. Taste and adjust seasoning if needed.
Layer the Potatoes
- Preheat oven to 375°F. Grease the baking dish lightly. Arrange half of the sliced potatoes evenly. Pour half of the cream sauce over them. Spread gently.
Repeat the Layers
- Add the remaining potato slices on top. Pour the rest of the sauce evenly. Make sure all slices are covered well with sauce.
Add Topping and Bake
- Sprinkle parmesan and reserved cheddar cheese on top. Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes until golden.
Rest and Serve
- Remove dish from oven carefully. Let it rest for ten minutes. This helps the sauce set nicely. Serve warm and enjoy every creamy bite.
Notes
- Slice potatoes thin and even for best texture.
- Use fresh shredded cheese for smooth melting.
- Cover with foil first to prevent over browning.
- Let the dish rest before serving so sauce thickens.
- Store leftovers in fridge up to four days and reheat at 350°F for 15 minutes covered with foil.
FAQs about Joanna Gaines Scalloped Potatoes Recipe
- Can I use a different type of potato?
Yes, you can use Yukon gold potatoes. They are creamy and hold shape well. Russet potatoes are softer and absorb sauce nicely. - Can I prepare this dish ahead of time?
Yes, you can assemble it one day before baking. Cover and store in fridge. Bake fresh before serving for best taste. - Why is my sauce too thin?
The sauce may need more cooking time. Make sure it thickens before layering. Thin sauce can make potatoes watery after baking. - Can I add onions to this recipe?
Yes, thin sliced onions add sweet flavor. Layer them between potatoes for extra taste. Cook onions lightly first if you prefer softer texture. - How do I know when it is fully cooked?
Insert a knife into the center. If potatoes feel soft, it is ready. The top should be golden and bubbling nicely.
Conclusion
Joanna Gaines Scalloped Potatoes Recipe is creamy and comforting. It is perfect for holidays and family dinners. Now you know how to make Joanna Gaines Scalloped Potatoes easily.
The Ingredients for Joanna Gaines Scalloped Potatoes are simple and affordable. Try this recipe today and enjoy warm, cheesy goodness with your loved ones.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
