Creamy Scalloped Potatoes

Why You’ll Love This Recipe

Creamy Scalloped Potatoes are a rich and comforting side dish featuring thinly sliced potatoes layered with a velvety cream sauce and baked to golden perfection. Perfect for holidays, family dinners, or any cozy meal, this classic recipe delivers tender, cheesy potatoes in every bite.

ingredients

this Recipe

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

russet or Yukon gold potatoes
unsalted butter
all-purpose flour
garlic (minced)
milk
heavy cream
salt
black pepper
onion powder
shredded cheddar cheese (optional)
fresh thyme or parsley (optional, for garnish)

directions

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

Peel and thinly slice the potatoes (about ⅛-inch thick). Set aside.

In a medium saucepan, melt butter over medium heat. Add garlic and cook until fragrant.

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

Gradually whisk in the milk and heavy cream. Cook until the sauce thickens, about 5–7 minutes.

Stir in salt, pepper, and onion powder. Remove from heat.

Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream sauce over them and spread evenly.

Repeat with the remaining potatoes and sauce.

Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes until golden and bubbly.

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

Servings and timing

This recipe yields approximately 8 servings.
Preparation time: 20 minutes
Baking time: 65–70 minutes
Cooling time: 10 minutes
Total time: 1 hour 40 minutes

Variations

Add shredded cheese between layers for cheesy scalloped potatoes.
Mix in sliced onions or leeks for extra flavor.
Sprinkle breadcrumbs on top for a crispy finish.
Use half-and-half instead of cream for a lighter version.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through or microwave individual portions.
Freeze for up to 2 months—thaw overnight in the refrigerator before reheating.

FAQs

What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes are typically cream-based, while au gratin includes cheese in every layer.

Can I slice the potatoes ahead of time?
Yes, keep them submerged in cold water to prevent browning until ready to assemble.

Do I have to peel the potatoes?
Peeling is traditional, but you can leave the skins on for texture and nutrients.

Can I use a different type of potato?
Yukon golds are ideal for a creamy texture, but russets work well too.

Why are my potatoes not soft?
Ensure they’re sliced thin and baked long enough—check for doneness with a fork.

Can I make this dish ahead of time?
Yes, assemble the dish up to one day in advance and refrigerate before baking.

Is cheese necessary?
No, but adding it makes the dish even richer and more indulgent.

Can I add herbs or spices?
Yes, thyme, rosemary, paprika, or nutmeg enhance flavor beautifully.

How do I prevent the sauce from curdling?
Use fresh cream and avoid high heat when cooking the sauce.

Can I double the recipe?
Yes, use a larger baking dish and adjust baking time accordingly.

Conclusion

Creamy Scalloped Potatoes are the ultimate comfort food—rich, velvety, and irresistibly tender. Whether served at a holiday table or as part of a weeknight dinner, this timeless side dish brings warmth, flavor, and satisfaction to every bite.

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