Side Dishes
This McCormick scalloped potatoes recipe delivers the ultimate comfort food experience with its golden, bubbling cheese layers and aromatic herb blend. 🌟 Growing up in a Boston triple-decker, I learned how a simple side dish could transform an ordinary meal into something extraordinary—just like Nonna's perfect scalloped potatoes.
The secret lies in the right cheese combination and a well-seasoned roux that binds everything together.
The recipe builds on traditional techniques while offering flexibility for modern tastes. You'll create a rich, creamy base using a simple roux, then layer with thinly sliced potatoes and a blend of sharp cheddar, Gruyère, and mozzarella for depth.
McCormick's garlic powder and celery salt add that signature savory note that makes these potatoes unforgettable. The result? A crispy top layer that contrasts beautifully with the tender, creamy interior.
What makes this recipe truly special is its versatility—it works as a standalone dish or pairs perfectly with roasted meats, grilled fish, or even a simple salad. The baking time is forgiving, and the flavors only deepen as it sits, making it ideal for meal prep.
Whether you're serving a holiday dinner or a weeknight family meal, these scalloped potatoes will be the star of the show.
Ready to master this classic? The process is straightforward, but the payoff is pure comfort food magic. Let's get started with a recipe that brings the warmth of home to every bite.
Ingredients for mccormick scalloped potatoes
Six essential ingredients transform into golden, bubbling layers of comfort food perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Thinly sliced (1/8-inch), uniform thickness |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth roux |
| Whole Milk 🥛 | 2 cups | Full-fat for creamy texture |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded (block preferred) |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Fresh Mozzarella Cheese 🧀 | ½ cup | Shredded (low-moisture alternative) |
| McCormick Garlic Powder 🧄 | 1 tsp | Signature savory depth |
| McCormick Celery Salt 🧂 | ½ tsp | Classic seasoning blend |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Chopped, aromatic herb |
| Fresh Parsley Leaves 🌿 | 1 tbsp | Chopped, bright finish |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, coarse |
| Heavy Cream 🥛 | ½ cup | Optional for extra richness |
The Yukon Gold potatoes are the foundation—uniform thickness ensures even cooking, while their buttery flavor shines through. For the roux, cold butter and sifted flour create a smooth base without lumps. I always use McCormick's garlic powder and celery salt for that signature savory depth; their blends are specifically formulated for dishes like this. The cheese trio—sharp cheddar, Gruyère, and fresh mozzarella—delivers a perfect balance of tang, nuttiness, and creaminess. Gruyère, in particular, adds a luxurious depth that elevates the dish from ordinary to extraordinary. For the best results, shred the cheeses yourself—pre-shredded varieties contain anti-caking agents that prevent proper melting.
No Yukon Golds? Russet potatoes work well, but par-cook them for 5 minutes first to prevent a starchy texture. Substituting cheeses? Parmesan replaces Gruyère (use half the amount) for a sharper bite, while fontina adds creaminess but lacks the nutty complexity. Fresh herbs wilt quickly, so dried thyme at one-third the amount works in a pinch. For a lighter version, omit the heavy cream and use an extra splash of milk. The McCormick seasonings are non-negotiable for authenticity—their blends are carefully balanced for dishes like scalloped potatoes. If you can't find them, Diamond Crystal kosher salt plus extra garlic powder comes close, but the celery salt's unique flavor is hard to replicate.
Assemble the dish up to 24 hours ahead and refrigerate; the flavors meld beautifully overnight. Once baked, these potatoes reheat perfectly—cover with foil and warm at 350°F for 15 minutes. For meal prep, portion into individual baking dishes and freeze for up to 3 months. The key to reheating is patience: low heat prevents the top from drying out. Store any leftovers in an airtight container with a sprinkle of milk on top to keep them moist for up to 5 days. The crispy golden crust is best enjoyed fresh, but the creamy layers hold up beautifully for seconds.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me about $8 for a full casserole, and it feeds four. The Yukon Golds are pricier than russets, but the texture—that creamy, buttery bite—makes it worth every penny. Plus, the leftovers reheat like they’re fresh.
- One-Pan Magic: The moment I layered those Yukon Golds with butter and flour, I knew cleanup would be nonexistent. Just one dish—no chopping boards to scrub, no pots to stack—just golden, bubbling perfection waiting to be served.
- Cheese Pulls Hard: That sharp white cheddar? It’s the MVP. The way it melts into a creamy, stretchy blanket over the potatoes—honestly, I’ve caught myself sneaking bites straight from the pan. The butter and flour roux just ties it all together like a hug.
- Weeknight Hero: Between us, this is my go-to when I’m exhausted but still need dinner. Toss in the potatoes, pour the milk mixture, sprinkle the cheese, and bake while I fold laundry. By the time I’m done, the house smells like comfort, and everyone’s fed.
Step-by-step instructions for Mccormick scalloped potatoes
Mastering these layered potatoes delivers melt-in-your-mouth texture and rich, herby flavor every time.
🥘 Step 1: Prepare the Creamy Cheese Sauce
Melt the 0.5 cup unsalted butter in a medium saucepan over medium heat until foaming. Whisk in the 0.5 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth, pale roux with no raw flour taste. This is your flavor foundation.
Gradually whisk in the 2 cups whole milk over 2-3 minutes, ensuring no lumps form. Stir constantly until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the 1.5 cups sharp white cheddar cheese, 1 cup gruyère cheese, 0.5 cup heavy cream, 1 tsp McCormick garlic powder, 0.5 tsp McCormick celery salt, 1 tbsp fresh thyme leaves, 1 tbsp fresh parsley leaves, 1 tsp salt, and 0.5 tsp black pepper until fully melted and smooth.
🍳 Step 2: Assemble the Potato Layers
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish to prevent sticking. Spread half of the sliced 2.5 lb yukon gold potatoes evenly in the bottom, slightly overlapping them. Pour half of the cheese sauce over the potatoes, then sprinkle with half of the 0.5 cup fresh mozzarella cheese.
Repeat with the remaining potatoes, sauce, and mozzarella. The top layer should be potatoes with sauce covering them completely. Press down gently on each layer to ensure even contact—this prevents air pockets and promotes even cooking. The final layer should be sauce on top for a golden crust.
🔥 Step 3: Bake Until Golden and Bubbly
Bake uncovered for 45-50 minutes until the top is deep golden brown and the edges are bubbling vigorously. You'll see the cheese sauce rise slightly and develop a crispy crust—this is your visual cue that it's ready. If the top browns too quickly, tent loosely with foil after 30 minutes.
I like to check for doneness by inserting a knife into the center. It should come out hot but clean, with no uncooked potato clinging to it. The potatoes should be tender when pierced with a fork, and the sauce should be thick and creamy throughout. Let the scalloped potatoes rest for 10 minutes before serving to allow the layers to set properly.
🍽️ Step 4: Garnish and Serve Warm
Remove from the oven and let sit for 5 minutes before garnishing with additional fresh parsley leaves and thyme leaves for a pop of color and freshness. The contrast between the crispy golden top and creamy interior is what makes this dish exceptional.
Serve immediately while warm, cutting into squares for neat portions. Each bite should deliver tender potatoes, rich cheese sauce, and aromatic herbs. This dish pairs beautifully with roasted meats or as a standalone vegetarian main course.
Pro Tips For Making Mccormick Scalloped Potatoes
- PRE-COOK THE POTATOES: Slice the Yukon Golds first, then boil them for 3-4 minutes in salted water before layering—this keeps them from turning to mush while baking. I learned this the hard way after serving a watery casserole that looked more like mashed potatoes than scallops.
- MAKE THE ROUX THICKER: Cook the butter-flour mix until it’s golden, not just bubbly—about 3-4 minutes on medium heat. A pale roux won’t thicken the milk enough, and you’ll end up with a soupy topping instead of a creamy, clingy sauce.
- SALT THE MILK: Add a pinch of salt to the milk before mixing it into the roux—it balances the cheddar’s sharpness and ensures the whole dish isn’t bland. Skipping this step means you’ll have to adjust later, and that’s one more thing to forget in the chaos.
- TOP WITH BREADCRUMBS: Sprinkle a thin layer of panko or crushed crackers over the cheese before baking—it browns beautifully and adds a textural contrast. I was skeptical until I tried it; now it’s non-negotiable for me.
Wine and beer pairings for these flavors
Classic Red Wine
For these rich, cheesy scalloped potatoes, a Pinot Noir from Oregon or a Chianti Classico from Tuscany is my go-to choice. The medium body and bright acidity cut through the creaminess while complementing the Gruyère's nutty notes and garlic powder's savory depth.
I always keep a bottle of La Crema Pinot Noir in my fridge—its red fruit flavors and earthy undertones make it a perfect match. 🍷
Crisp White Options
If you prefer white wine, a Chardonnay with good acidity works beautifully. Look for one with lees aging like Kendall-Jackson Vintner's Reserve—it balances the dish's richness with its buttery texture and citrus notes.
For something lighter, a Sauvignon Blanc from New Zealand adds a zesty contrast that refreshes your palate between bites.
Craft Beer Pairings
A Belgian witbier like Allagash White brings a fun, citrusy contrast to the dish's creamy texture. The coriander and orange peel notes in the beer complement the fresh thyme and parsley in the potatoes.
For a heavier option, try a honey-brown ale—its caramel sweetness mirrors the Gruyère's nuttiness while the maltiness stands up to the cheese sauce.
Non-Alcoholic Choices
Don't drink alcohol? No problem. A sparkling apple cider like Martinelli's adds a crisp, refreshing contrast to the rich potatoes. For something more substantial, try a ginger beer—the spicy kick enhances the celery salt's unique flavor.
I also love serving these with a cold, creamy horchata for a sweet, cinnamon-infused balance that's perfect for a lighter meal.
Regional Twists
In New England, where I grew up, these scalloped potatoes often pair with a local craft lager like Samuel Adams Noble Pilsner. The crisp, clean finish cleanses the palate after each bite.
For a Southern twist, try a bourbon barrel-aged stout—its caramel and vanilla notes complement the sharp cheddar beautifully. The key is balancing the dish's richness with something that brightens your palate.
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese for this recipe?
While pre-shredded cheese works in a pinch, it's not ideal for this dish. Pre-shredded varieties contain anti-caking agents that prevent proper melting and can make the sauce grainy. For the best texture, shred your own sharp cheddar, Gruyère, and mozzarella using a box grater or food processor.
What's the secret to getting a crispy top layer?
The golden crust comes from three key factors: 375°F oven temperature, a sauce-only top layer, and proper baking time. Start with a hot oven, ensure the very top layer is sauce (not potatoes), and bake uncovered until deeply browned. If it browns too quickly, tent with foil after 30 minutes.
Can I make these ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. The flavors meld beautifully overnight. When ready to bake, add 15-20 minutes to your baking time (cover with foil for the first 30 minutes to prevent over-browning). For make-ahead freezing, bake fully, cool completely, then portion and freeze for up to 3 months.
What can I substitute if I don't have Gruyère?
Gruyère adds nutty depth, but you can substitute with Parmesan (½ amount) for sharpness or fontina for creaminess. For a vegan option, use nutritional yeast (¼ cup) plus cashew cream (½ cup) to mimic the umami. The McCormick celery salt and garlic powder will still provide that signature savory note.
Why did my potatoes turn out gummy?
Gummy texture usually means the potatoes weren't fully cooked or the sauce was too thin. Next time, par-cook Russet potatoes (5 minutes) if using them, and ensure your roux is fully cooked (1-2 minutes until pale). Also, reduce the milk slightly if your sauce seems too loose—simmer it uncovered for 3-5 minutes to thicken before layering.