Bring comfort and elegance to your table with these irresistible scalloped potatoes, layered with a creamy besciamella sauce, topped with Parmesan cheese, and baked until bubbly and perfectly soft.
And for those of you who like the extra flavor, let’s add some garlic and oregano in the sauce, mozzarella cheese and crispy bacon pieces in each layer to make these the best scalloped potatoes you’ve ever tasted.
For this dish, I used yellow (Yukon gold) potatoes, which are starchy potatoes, just like Russets. Both are great choices for this recipe, because the high starch content helps keeping the sauce between layers smooth and creamy. I went with Yukon gold potatoes because they tend to break less easily than Russet. You can find all about potatoes at Potato USA.
And here it is. My super short (and I hope fun!) video recipe that I posted on Instagram.
Who knew you could learn not just one, but TWO fun ways to make scalloped potatoes in less than a minute?! The delicate and classic, and the loaded with flavors. To please every taste. Which one is your fave?