There’s just something about Scalloped Potatoes that instantly brings warmth and nostalgia to the table. Imagine tender potato slices bathed in a rich, creamy sauce with hints of garlic and thyme, all bubbling beneath a golden crust—one bite and you’re hooked. This classic comfort food is a star both at holiday feasts and as an everyday treat, and with this recipe, you’ll soon see why it’s an all-time favorite with family and friends alike.

Scalloped Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of scalloped potatoes lies in its simplicity—just a handful of carefully chosen ingredients, each playing a unique role. From tender potatoes to a silky cream sauce, here’s what turns humble basics into pure comfort on a plate.

Russet or Yukon Gold potatoes (2 lbs, thinly sliced): Their starchy texture turns meltingly tender and helps thicken the cream sauce as the dish bakes.
Unsalted butter (2 tablespoons): Adds richness and helps create the base for the creamy roux.
All-purpose flour (2 tablespoons): Thickens the sauce so it clings lovingly to every slice of potato.
Whole milk (2 cups): The foundation of the cream sauce, lending a light, comforting backdrop.
Heavy cream (1 cup): Brings decadence and silky body to the dish for that luscious texture.
Garlic (2 cloves, minced): Adds savory depth—don’t skip this secret ingredient!
Salt (1/2 teaspoon): Necessary to bring out all the flavors in the creamy sauce.
Black pepper (1/4 teaspoon): For a bit of warmth and balanced seasoning.
Dried thyme (1/4 teaspoon, optional): A hint of earthiness that complements the cream and potatoes beautifully.
Shredded cheddar or Gruyère cheese (1 cup, optional): Adds an oozy, gooey layer—use for a cheesy twist or leave out for classic scalloped potatoes.
Fresh parsley, chopped (optional garnish): A sprinkle of green right before serving brings freshness and color.

How to Make Scalloped Potatoes

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Give your 9×13-inch baking dish a quick, even coating of butter or cooking spray. This not only prevents sticking but also ensures every bite lifts easily from the dish—no tragic lost potato slices here.

Step 2: Prepare the Cream Sauce

In a medium saucepan set over medium heat, melt your butter. Whisk in the flour, letting it sizzle and bubble for 1–2 minutes. This step, called making a roux, is what makes that creamy sauce extra luxurious. Gradually whisk in the milk and heavy cream, then add the garlic, salt, pepper, and thyme. Let the mixture simmer, whisking often, until it thickens just a little, about 4–5 minutes—the aroma will make you hungry already!

Step 3: Layer the Potatoes

Arrange half of your thinly sliced potatoes in an even layer along the bottom of the baking dish. If you have a mandoline, use it here for perfectly thin, uniform slices—this helps the potatoes cook evenly and absorb maximum flavor.

Step 4: Sauce and Cheese

Pour half the cream sauce over your potato layer, spreading it gently so it settles into all the nooks. Sprinkle with half your cheese if you’re going for the cheesy version (highly recommended for ultimate indulgence).

Step 5: Repeat and Finish

Repeat with the remaining potatoes, sauce, and cheese. Make sure the top is fully covered so it’ll bake to that irresistible golden-brown finish you love in scalloped potatoes.

Step 6: Bake

Cover the dish tightly with foil to trap moisture and bake for 45 minutes. Then, remove the foil and continue baking for another 20–25 minutes, until the top is beautifully golden and bubbly, and a knife slides easily through the layers. Patience, dear friend, is rewarded here!

Step 7: Rest and Serve

Let your scalloped potatoes rest for at least 10 minutes after baking. This helps the sauce thicken and the flavors settle—resist the urge to dig in immediately! Brush the top with a little more butter and a scattering of fresh parsley for a touch of color.

How to Serve Scalloped Potatoes

Garnishes

A sprinkle of chopped fresh parsley or chives on top adds a lovely burst of green and brightness. For a little extra flair, grate a touch of extra cheese over the hot top just before serving, or try a sprinkle of paprika for subtle flavor and color.

Side Dishes

Scalloped potatoes are versatile enough to pair with almost any main. Try them alongside roast chicken, baked ham, or even a juicy steak. For a comforting vegetarian spread, pair with roasted vegetables, a crisp garden salad, or sautéed greens to keep things fresh.

Creative Ways to Present

Cut into neat squares for a dinner party presentation or spoon out rustic, generous servings for a cozy family meal. Turn leftovers into a breakfast sensation by reheating slices in a skillet and topping with a poached or fried egg. You can even bake individual portions in ramekins for special occasions or buffet settings.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Transfer cooled scalloped potatoes to an airtight container and refrigerate for up to 4 days. They reheat beautifully and make a quick side for easy weeknight dinners.

Freezing

If you want to freeze your scalloped potatoes, allow them to cool completely, then wrap the baking dish tightly in both plastic wrap and foil, or transfer to freezer-safe containers. They’ll keep in the freezer for up to two months, making them ideal for meal prep or holiday planning.

Reheating

To reheat, simply cover with foil and warm in a 350°F oven until heated through (about 25–30 minutes for a full pan). For smaller portions, a microwave works in a pinch. Don’t forget a final sprinkle of fresh parsley to revive the flavors and freshness!

FAQs

Can I make scalloped potatoes dairy-free?

Absolutely! Swap in your favorite plant-based milk and butter (like oat milk and vegan margarine) and skip the cheese, or use a dairy-free shredded cheese alternative. You’ll still get that lovely creamy texture.

Why should I slice the potatoes thinly?

Thin slices allow the potatoes to cook evenly and really soak up the silky sauce. If they’re too thick, they may stay firm or the dish could become watery. A mandoline is your friend here, but careful knife work does the trick too.

Can I prep scalloped potatoes ahead of time?

Yes! You can assemble the dish one day ahead, cover, and refrigerate uncooked. Bring the dish to room temperature before baking, and plan to add a few extra minutes to the bake time since it’ll start cold.

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

Scalloped potatoes traditionally feature potatoes simply baked in creamy sauce, while au gratin potatoes always include a layer of cheese (and sometimes breadcrumbs). You can make your scalloped potatoes as cheesy as you like with this flexible recipe!

Can I use other cheeses besides cheddar or Gruyère?

Definitely! Monterey Jack, Fontina, or Swiss are all delicious options. Choose what you love or have on hand—just steer clear of overly soft cheeses that don’t melt well, like fresh mozzarella.

Final Thoughts

There’s a good reason Scalloped Potatoes have stood the test of time: they’re pure, creamy, comforting magic that belongs on every table. I hope you give this recipe a try the next time you crave something cozy—you’ll fall in love all over again, and so will everyone you serve it to!

Scalloped Potatoes Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Creamy and indulgent, these Scalloped Potatoes are a classic side dish that’s perfect for any occasion. Layers of thinly sliced potatoes are baked in a rich and flavorful cream sauce until tender and topped with melted cheese.

Ingredients

Scale

Potatoes:

2 lbs russet or Yukon gold potatoes (thinly sliced)

Cream Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cloves garlic (minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme (optional)
1 cup shredded cheddar or Gruyère cheese (optional)

Garnish:

Chopped fresh parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare the sauce: In a saucepan, melt butter, add flour, whisk in milk and cream, then add garlic, salt, pepper, and thyme. Cook until slightly thickened.
Layer the potatoes: Arrange half of the potatoes in the dish, pour half of the sauce, and sprinkle half of the cheese. Repeat with remaining potatoes, sauce, and cheese.
Bake: Cover with foil, bake for 45 minutes, then uncover and bake for an additional 20–25 minutes until golden and tender.
Rest and garnish: Let it rest for 10 minutes before serving. Garnish with parsley if desired.