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Holiday Scalloped Potato Casserole (8×8-Inch Baking Dish)

Scalloped potatoes are such a versatile side dish that goes so well with different types of meats. It’s one of my favorite side dishes to make because you can prepare it ahead of time and just pop it into the oven before your meal. This Holiday Scalloped Potato Casserole is a family-favorite that we make for Christmas and Easter, as a side dish. It bakes in an 8×8-inch dish too, so you’ll have the perfect amount of servings for a family of five or six.

Perfect for any holiday occasion, this Scalloped Potato Casserole is layers of cheese and potato - baked to perfection.

Did you know that scalloped potatoes is a traditional English dish? We’ve definitely come a long ways since it’s origin and added an “American” touch with different types of cheeses. The end results a fork-tender potato that has a great depth of flavor with the different types of cheese.

The trick to making your scalloped potatoes uniform is to use a mandolin kitchen slicer. It’s a great tabletop kitchen tool that will cut your potatoes into uniform sliced pieces. It’s really easy to use, but you could also just cut them by hand if you don’t want to make the investment.

I grew up with my mom making scalloped potatoes and everyone has their own twist to the recipe. There are some great recipe variations you can make, that I’ll explain below, to make the recipe your own. In the end, you’ll end up with a beautiful bubbly scalloped potato casserole that tastes delicious.

Looking for even more potato recipes for holidays? I’ve got some great recommendations:

8x8 inch baking dish scalloped potato casserole

Holiday Scalloped Potato Casserole Recipe

You bake your casserole in an 8×8 casserole dish, which is a smaller square option. You’ll still serve 5-6 people and I like the extra room, in my oven, to bake several things at the same time. For this recipe, you’ll put potatoes in a single layer, minimally overlapping. Fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.

What To Serve With Holiday Scalloped Potato Casserole

Since you’ve already got a great cheesy starch on the table, I like to add color with other sides. A green vegetable like broccoli casserole is a great option. Or go lighter with a leafy green salad.

I prefer my scalloped potatoes with a spiral ham, roasted turkey or prime rib – but it could easily go with any meat entree. 

How to make scalloped potato casserole

How To Cut Potatoes In Uniform Pieces

I know a mandolin slicer can be intimidating, but if you use one with safety gloves, you don’t have to worry so much. Just ready up to double check you aren’t making any common mandolin slicer mistakes. Use a very sharp knife, and cut slowly, if you’re going to slice by hand – the old-fashioned way. 

How To Store Leftover Scalloped Potato Casserole

If you have any leftovers, store it in the refrigerator for 3-4 days. You can reheat fore twenty minutes in a 350º oven. You can always add some extra cheese on top too, when you reheat it. This scalloped potato casserole can be frozen for up to 3 months at a time – just let it thaw in the refrigerator before reheating.

Easy Recipe Substitutions

There are a couple of different variations you can make to this recipe. My favorite is to play with your cheeses. A Monterey Jack cheese tastes great with it or use a sharper cheddar cheese. You can also substitute the whole milk for skim, if you want to cut some calories. On the other hand, heavy whipping cream works for a heavier casserole option.

What You’ll Need From The Grocery Store:

  • Yellow or White potatoes – You will need around 5 medium size potatoes
  • Onion
  • All Purpose Flour 
  • Salt and Pepper
  • Whole Milk 
  • Butter
  • Shredded cheddar cheese 
  • Non-stick Cooking Spray
  • Fresh Parsley (Flat Leaf Italian)

Scalloped Potato Casserole Recipe Ingredients

Step-By-Step Directions To Make This Scalloped Potato Casserole

Preheat the oven to 375 degrees. Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick. Finely chop the onions – use a food processor. 

Scalloped Potatoes Using Mandolin Kitchen Tool

Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray. Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers.

Layering potatoes in casserole dish

Put potatoes in a single layer, minimally overlapping. Fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.

Top with cubed butter. Heat the milk until just before boiling. Pour the milk over the layers in the baking dish. Top with shredded cheese.

Pouring hot milk over scalloped potato

Bake covered until the potatoes are fork tender (approx 50 minutes). Uncover and bake until the cheese bubbles and browns (approx 15 minutes).

Broil for 2 minutes to get a nice golden brown top. Remove the dish from the oven, and let it stand for 15 – 20 minutes or until the sauce thickens.

Easter Scalloped Potato Casserole Recipe

Yield: 6 Servings

Holiday Scalloped Potato Casserole

8x8 inch baking dish scalloped potato casserole

Layers of cheese and potato make this easy 8x8 inch scalloped potato casserole perfect for any holiday.

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 ½ lbs yellow or white potatoes. You will need around 5 medium size potatoes to get the three cups of sliced potatoes needed for the recipe. 
  • 1/2 medium onion, chopped
  • 4 Tbsp all purpose flour
  • Salt and pepper to taste
  • 2 cups whole milk
  • 3 Tbsp butter, cubed 
  • 1 Tbsp chopped parsley for garnish

Instructions

  1. Preheat the oven to 375 degrees. Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick. Finely chop the onions - use a food processor. 
  2. Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray. Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers.
  3. Put potatoes in a single layer, minimally overlapping. Fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.
  4. Top with cubed butter. Heat the milk until just before boiling. Pour the milk over the layers in the baking dish. Top with shredded cheese.  
  5. Bake covered until the potatoes are fork tender (approx 50 minutes). Uncover and bake until the cheese bubbles and browns. (approx 15 minutes)
  6. Broil for 2 minutes to get a nice golden brown top. Remove the dish from the oven, and let it stand for 15 - 20 minutes or until the sauce thickens.

Notes

  • - A mandolin will help you get even thickness of slices. If you don't have one, you will need a very sharp knife.
    - Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible. 
    - Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.

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