Scalloped Potatoes Recipe

Okay, let me just say this—scalloped potatoes are magic. Like, warm, creamy, cheesy magic. If you’ve never made them from scratch, you’re in for a treat.

I made these one day for dinner, and now they’re a family favorite. The layers of potatoes, soft and cheesy, melt in your mouth. And the smell while it bakes? Oh wow.

You don’t need anything fancy. Just a few simple ingredients and a little time. Trust me, you’ll want to make this again and again.

So, let’s do this together. I’ll walk you through it, step by step. You’re gonna love how easy (and yummy) this is.

Why You’ll Love This Recipe

• Classic Comfort: Warm, creamy, and softly baked—this is traditional comfort food done right.
• Simple, Real Ingredients: Nothing fancy, just pantry staples like potatoes, milk, butter, and garlic.
• Easy to Prep Ahead: Assemble it in the morning, bake when ready to serve.
• Versatile Side Dish: Pairs well with meat, poultry, or even as a vegetarian main.
• Optional Cheese: Not every scalloped potato recipe includes cheese—but adding it makes things extra indulgent.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Servings:
This recipe yields about 8 servings—perfect for a family dinner or gathering. You can double the batch for a crowd.

Difficulty:
Beginner-friendly. No special skills required—just layering, stirring, and baking.

Required Kitchen Tools

• Sharp knife or mandoline (for slicing potatoes evenly)
• Large saucepan or skillet
• 9×13-inch baking dish
• Whisk
• Medium mixing bowl
• Foil (for covering during part of the bake time)

Ingredients for Scalloped Potatoes

These are the key ingredients that make this dish smooth, flavorful, and satisfying (exact measurements are in the Recipe Card below):

• Yukon Gold or Russet Potatoes: Starchy potatoes work best—they become tender without turning watery.
• Unsalted Butter: For sautéing garlic and building the roux.
• All-Purpose Flour: Helps thicken the sauce to a creamy consistency.
• Whole Milk & Heavy Cream: A mix of both adds richness without becoming overly heavy.
• Fresh Garlic: Adds depth to the sauce.
• Onion (Optional): Thinly sliced or finely diced, depending on preference.
• Salt & Black Pepper: Basic seasoning that enhances every bite.
• Dried Thyme: A subtle herb that complements the creamy flavors.
• Gruyère or Sharp Cheddar Cheese (Optional): A golden, bubbly topping that adds extra flavor.
• Fresh Parsley (for garnish): Adds a touch of color and freshness at the end.

Variations for Scalloped Potatoes

Add Bacon or Ham: Layer in cooked chopped bacon or diced ham for a hearty twist.

Add Cheese Between Layers: For an even more decadent dish, add shredded Gruyère or cheddar between each potato layer.

Try Sweet Potatoes: Swap half of the Yukon Gold for sweet potatoes for a slightly sweeter, colorful version.

Go Garlic-Free: If garlic isn’t your thing, you can skip it and use more onion instead.

Make It Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.

How to Make Scalloped Potatoes — Step-by-Step Instructions

1. Preheat and Prepare

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Set it aside.

2. Slice the Potatoes

• Peel the potatoes (if preferred) and slice them thinly—about 1/8 inch thick. A mandoline makes this fast and even, but a sharp knife works fine too.
• Set the slices in a large bowl of cold water while you prep the sauce. This prevents browning and helps remove some starch.

3. Make the Creamy Garlic Sauce

• In a large saucepan over medium heat, melt 3 tablespoons of unsalted butter.
• Add 2 cloves of minced garlic (and diced onion if using) and sauté for about 1 minute, just until fragrant.
• Whisk in 3 tablespoons of all-purpose flour and stir constantly for 1-2 minutes to cook off the raw flour taste.
• Slowly pour in 1½ cups of whole milk and 1 cup of heavy cream, whisking continuously to prevent lumps.
• Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried thyme.
• Let the sauce simmer gently for 5–7 minutes until it thickens slightly—enough to coat the back of a spoon.

4. Layer the Potatoes

• Drain and pat dry the potato slices.
• Spread a single layer of potato slices on the bottom of the greased dish.
• Spoon some of the sauce over the potatoes. If using cheese, sprinkle a little here too.
• Repeat the process—layering potatoes, sauce, and cheese (optional)—until all ingredients are used. The final layer should be sauce and cheese if using.

5. Cover and Bake

• Cover the dish tightly with foil and place it on the middle rack of your preheated oven.
• Bake for 30 minutes covered, then remove the foil and continue baking for another 25–30 minutes until the top is golden and the potatoes are fork-tender.

Serving and Decoration

Once the scalloped potatoes are out of the oven, let them rest for 10–15 minutes before serving. This allows the sauce to settle and makes slicing easier.

How to Serve Scalloped Potatoes

Scalloped potatoes are a versatile side dish. Here are some ways to serve them:

• With Roasted Meat: Pair with roasted chicken, pork loin, or holiday ham.
• Alongside Vegetables: Serve with green beans, Brussels sprouts, or a crisp garden salad.
• As a Main Dish: Add a handful of sautéed spinach or mushrooms to the layers for a vegetarian meal.
• For Brunch: These creamy potatoes go surprisingly well with eggs or a quiche.

Garnish the finished dish with fresh chopped parsley or chives for a simple touch of freshness and color.

Storing Scalloped Potatoes

Scalloped potatoes keep well and reheat beautifully. Here’s how to store them:

• Refrigerate Leftovers: Store in an airtight container for up to 4 days in the refrigerator.
• Reheat Gently: Reheat in the oven at 325°F until warmed through. You can also microwave smaller portions.
• Freezing Tip: While possible, freezing can slightly change the texture of the potatoes and sauce. If you do freeze, wrap tightly and thaw before reheating in the oven.

Tips and Tricks for Success

• Even Slicing Is Key: Thin, consistent slices ensure even cooking. A mandoline works best if you have one.
• Don’t Rush the Sauce: Let the cream sauce simmer until slightly thick—this keeps it from separating during baking.
• Rest Before Serving: Giving it time to settle helps everything hold together nicely when sliced.
• Use Starchy Potatoes: Yukon Gold or Russets work best for creaminess and structure.
• Optional Cheese Layer: Cheese isn’t traditional in scalloped potatoes, but if you enjoy it, add shredded Gruyère or sharp cheddar between the layers and on top.

Nutrition

Here’s a general estimate for one serving of scalloped potatoes (based on 8 servings, without added cheese):

Nutrient	Amount (per serving)
Calories	220
Total Fat	10g
Saturated Fat	6g
Cholesterol	30mg
Sodium	250mg
Carbohydrates	28g
Fiber	2g
Sugars	3g
Protein	4g
Calcium	100mg

Note: Values will vary based on exact ingredients and optional cheese additions.

Scalloped Potatoes FAQs

Can I make scalloped potatoes ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Let it sit at room temperature for 30 minutes before placing in the oven.

What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes are typically made with a cream sauce, while au gratin potatoes usually include cheese in every layer and on top.

Why are my scalloped potatoes watery?
This can happen if the sauce wasn’t thick enough before baking or if you used low-starch potatoes. Simmer the sauce long enough and use Russet or Yukon Golds for best results.

Can I use plant-based milk or cream?
Yes, but make sure the substitute is unsweetened and has a neutral flavor. Oat milk or cashew cream are better than almond or soy in this recipe.

Conclusion

Scalloped potatoes are a humble dish made with care and real ingredients. Their creamy, garlicky layers bring warmth to the table—whether for a weeknight meal or a holiday gathering. You don’t need fancy skills, just good potatoes, a little time, and a warm oven. Once you try this recipe, it may just become a tradition at your table.