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Irish Scalloped Potatoes for St. Patrick’s Day

Creamy Irish scalloped potatoes baked until golden and bubbling, layered with tender slices and rich cheddar sauce. This cozy St. Patrick’s Day favorite is simple, comforting, and perfect for gathering everyone around the table.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American, Irish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 1/2 pounds russet potatoes peeled and thinly sliced
Sauce
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 cups sharp cheddar cheese shredded and divided
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Baking Dish
  • Saucepan
  • Whisk

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish with butter.
  2. Peel and slice the russet potatoes into thin, even rounds to ensure even cooking.
  3. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until smooth.
  4. Slowly pour in the milk while whisking continuously. Cook for 3 to 5 minutes until the sauce thickens. Add minced garlic, salt, and black pepper.
  5. Stir in half of the shredded cheddar cheese until melted and smooth.
  6. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over them. Repeat with the remaining potatoes and sauce.
  7. Sprinkle the remaining cheese evenly over the top.
  8. Cover with foil and bake for 40 minutes. Remove foil and bake for another 20 to 25 minutes until golden brown and fork-tender.
  9. Let the casserole rest for 10 minutes before serving to allow the sauce to set.

Notes

For extra richness, substitute part of the milk with heavy cream. Add cooked bacon and green onions for a loaded version. Broil for 2 to 3 minutes at the end for a crisp golden top. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat with a splash of milk to maintain creaminess.