Scalloped Potatoes

Why You’ll Love This Recipe

Scalloped Potatoes are a comforting, creamy side dish made with layers of thinly sliced potatoes baked in a rich, seasoned cream sauce. With their golden, bubbly top and soft, melt-in-your-mouth interior, they’re perfect for holidays, family dinners, or any time you want to impress with a classic favorite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet or Yukon Gold potatoesheavy cream or whole milkunsalted butterall-purpose flourgarliconion (optional)grated cheese (optional)saltblack peppernutmeg (optional)fresh thyme or parsley for garnish (optional)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline.

In a saucepan, melt the butter over medium heat. Add minced garlic (and chopped onion if using) and sauté until fragrant.

Whisk in the flour and cook for 1-2 minutes to form a roux.

Slowly whisk in the cream or milk, stirring constantly until the mixture thickens.

Season with salt, pepper, and a pinch of nutmeg if desired.

Layer half of the sliced potatoes in the prepared dish and pour over half of the cream sauce.

Repeat with remaining potatoes and sauce. Sprinkle grated cheese on top if using.

Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20-25 minutes, or until the top is golden and bubbly and the potatoes are tender.

Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.

Servings and timing

This recipe yields 8 servings.Preparation time: 20 minutesBaking time: 60-65 minutesResting time: 10 minutesTotal time: 1 hour 30 minutes

Variations

Add cooked bacon or ham between layers for a heartier version.

Use Gruyère or cheddar cheese for extra richness.

Swap milk for half-and-half for a lighter option.

Add thinly sliced leeks or shallots for added flavor.

Make it spicy with a dash of cayenne or sliced jalapeños.

storage/reheating

Store scalloped potatoes in an airtight container in the refrigerator for up to 4 days.To reheat, cover and warm in a 350°F (175°C) oven until heated through or microwave individual portions.Cover with foil when reheating to retain moisture.

FAQs

Can I make scalloped potatoes ahead?

Yes, assemble the dish a day in advance and refrigerate. Bake just before serving.

Are scalloped potatoes the same as au gratin?

Not quite—scalloped potatoes are typically made without cheese, while au gratin includes cheese in every layer.

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well, but russets give the creamiest texture.

Can I freeze scalloped potatoes?

It’s best fresh, but you can freeze leftovers. Reheat in the oven for best texture.

Why are my potatoes undercooked?

They may be sliced too thick, or the oven temperature may be too low—make sure to slice evenly and bake long enough.

Do I need to parboil the potatoes?

No, the baking process fully cooks them in the cream sauce.

Can I make this dairy-free?

Use plant-based butter and milk alternatives, though the texture may vary slightly.

Should I peel the potatoes?

Yes, for a smooth texture, though you can leave the skins on for a rustic look.

Why is my sauce separating?

Be sure to whisk constantly when adding milk and cook the roux properly.

Can I add herbs?

Yes, thyme, rosemary, or parsley add wonderful aroma and flavor.

Conclusion

Scalloped Potatoes are a timeless and elegant side dish that delivers layers of rich, creamy comfort in every bite. Whether you’re cooking for a holiday feast or a cozy dinner, their golden top and tender layers make them an irresistible addition to any table.

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