Creamy Scalloped Potatoes

Creamy Scalloped Potatoes are a classic comfort food side dish made with thinly sliced potatoes baked in a rich, cheesy cream sauce until golden and bubbly. Perfect for holiday feasts, Sunday dinners, or potluck gatherings, this timeless favorite is always a crowd-pleaser.

Why You’ll Love This Recipe

• Ultra-creamy texture with golden, cheesy topping
• Made with simple, wholesome ingredients
• Perfect pairing for ham, chicken, or roast beef
• Can be prepped ahead of time
• Easy to customize with your favorite cheeses or seasonings

ingredients

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

• Russet or Yukon Gold potatoes
• Heavy cream or half-and-half
• Milk
• Garlic, minced
• Onion (optional)
• Butter
• All-purpose flour (for thickening)
• Cheddar cheese (or your preferred melty cheese)
• Salt and pepper
• Fresh thyme or parsley (optional, for garnish)

directions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Peel and thinly slice the potatoes (about 1/8 inch thick) using a sharp knife or mandoline.
3. In a saucepan, melt butter over medium heat. Add garlic and onion (if using) and sauté until fragrant.
4. Stir in flour and cook for 1–2 minutes to form a roux.
5. Slowly whisk in the milk and cream. Cook, stirring constantly, until the mixture thickens slightly.
6. Season with salt and pepper, and stir in half of the shredded cheese.
7. Layer half of the sliced potatoes in the baking dish. Pour over half of the sauce.
8. Repeat with remaining potatoes and sauce. Top with the rest of the cheese.
9. Cover with foil and bake for 30 minutes. Remove foil and bake another 25–30 minutes until golden and bubbly.
10. Let rest for 10 minutes before serving.

Servings and timing

This recipe serves 8 people.
Prep time: 20 minutes
Cook time: 55–60 minutes
Rest time: 10 minutes
Total time: 1 hour 30 minutes

Variations

• Add cooked bacon or ham for a heartier version
• Use Gruyère, Swiss, or Fontina cheese for different flavor profiles
• Add a pinch of nutmeg or cayenne for subtle warmth
• Layer in thinly sliced leeks or sautéed mushrooms
• Make it gluten-free by using cornstarch instead of flour

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, bake covered at 350°F until warmed through or microwave individual portions.
You can freeze the baked dish, though the texture may change slightly upon thawing. Reheat from frozen or thaw overnight first.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold and Russet are best for their texture, but red potatoes can also work.

Should I parboil the potatoes first?

No, the potatoes cook perfectly in the sauce during baking.

Can I make this dish ahead of time?

Yes, assemble the dish up to a day ahead, cover, and refrigerate. Bake when ready.

How do I make it more cheesy?

Add extra cheese between the layers and on top for more gooey richness.

What’s the difference between scalloped and au gratin potatoes?

Scalloped typically uses a cream-based sauce, while au gratin includes cheese throughout. This recipe combines both styles.

Can I add herbs or spices?

Absolutely. Thyme, rosemary, garlic powder, or paprika all enhance flavor.

Do I need to peel the potatoes?

Peeling is recommended for smooth texture, but you can leave skins on for a rustic feel.

Why is my sauce runny?

Make sure the roux is thickened properly before layering and allow the dish to rest before serving.

Can I use non-dairy milk?

Yes, but use full-fat versions for best results. Avoid overly sweet plant-based milks.

Can I make it in a slow cooker?

Yes, layer and cook on low for 6–7 hours or high for 3–4 hours until tender.

Conclusion

Creamy Scalloped Potatoes are a rich and satisfying side dish that never goes out of style. With tender layers of potatoes and velvety cheese sauce, this comforting bake is perfect for holidays or weeknight dinners alike. It’s easy to prepare, versatile, and guaranteed to earn rave reviews at any table.

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