Name: Scalloped Potatoes Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Ingredients: 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups whole milk (warmed); 1 cup heavy cream (warmed); 2 cloves garlic, minced; 1 small onion, finely diced (optional); 1 ½ teaspoons salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; 1 cup shredded Gruyère or sharp cheddar cheese (optional); Fresh parsley, chopped (for garnish)

Golden, creamy, and irresistibly comforting—scalloped potatoes are the kind of dish that brings everyone to the table with eager anticipation. Thinly sliced potatoes are layered in a rich, buttery cream sauce, then baked until perfectly tender and beautifully golden on top. Each forkful melts in your mouth with a balance of cheesy goodness and a hint of garlic, making it the perfect side dish for both holiday feasts and cozy weeknight dinners.

What makes scalloped potatoes truly special is their versatility. While they shine on a festive table beside glazed ham or roast turkey, they’re just as magical served with a crisp salad and a glass of wine on a quiet evening. Whether you’re cooking for a crowd or indulging in leftovers the next day, this dish delivers that deeply satisfying, home-cooked flavor every time.

Why You’ll Love This Scalloped Potatoes Recipe

Ultra Creamy Layers: Thanks to the rich, seasoned béchamel sauce, every bite is silky and flavorful.
Perfectly Golden Top: The oven does all the work, creating that golden, cheesy crust everyone fights over.
Make-Ahead Friendly: Prepare it a day in advance and simply reheat before serving.
Comfort Food Classic: Familiar, nostalgic, and soul-warming—this is the definition of comfort food done right.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus the Importance of Each Tool)

Getting scalloped potatoes just right is all about layering, slicing, and baking with precision. To make the process smooth and enjoyable, having the right tools is key:

Mandoline Slicer: This tool is your best friend for slicing potatoes evenly and thinly (about 1/8 inch thick). Uniform slices ensure even cooking and create that beautiful layered texture.
Large Saucepan or Pot: Essential for preparing the creamy sauce—this is where the magic starts. Use a heavy-bottomed pot to prevent scorching while simmering the milk and cream mixture.
Whisk: Helps in creating a smooth béchamel without lumps. You’ll use it to mix butter, flour, and liquids seamlessly.
9×13 Baking Dish: A classic rectangular casserole dish is perfect for layering and baking the potatoes evenly. Ceramic or glass dishes retain heat well and give a lovely, golden crust.
Aluminum Foil: Used to cover the dish for the first half of baking to steam the potatoes, then removed to let the top brown.
Sharp Knife & Cutting Board: Handy for prepping garlic, onions, and herbs if you’re adding extra flavor layers.

Preparation Tips

Choose the Right Potatoes: Russet or Yukon Gold potatoes are ideal. They hold their shape while becoming tender and soak up the creamy sauce beautifully.
Soak the Potatoes (Optional but Useful): If you have time, soak the sliced potatoes in cold water for about 10 minutes to remove excess starch. It helps prevent them from becoming gluey.
Warm Your Dairy: Heat the milk and cream before adding them to the roux. This keeps the sauce smooth and prevents curdling.
Season Each Layer: Don’t just season the sauce—sprinkle a pinch of salt and pepper between potato layers for better depth of flavor.
Let It Rest After Baking: Once out of the oven, allow the dish to rest for 10-15 minutes. This helps the sauce thicken and settle, making it easier to slice and serve.

Ingredients for This Scalloped Potatoes Recipe

Here’s everything you’ll need to create a rich and satisfying tray of scalloped potatoes:

2 pounds (about 5–6 medium) Yukon Gold or Russet potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk (warm)
1 cup heavy cream (warm)
2 cloves garlic, minced
1 small onion, finely diced (optional, for added flavor)
1 ½ teaspoons salt, or to taste
½ teaspoon black pepper
½ teaspoon dried thyme (or fresh, finely chopped)
1 cup shredded Gruyère or sharp cheddar cheese (optional but highly recommended for extra richness)
Fresh parsley, chopped, for garnish

Ingredient Notes:

Cheese is optional: Traditional scalloped potatoes don’t always include cheese (that’s more of a gratin), but it adds a delicious layer of flavor if desired.
Thyme pairs beautifully with potatoes and cream—feel free to experiment with rosemary or sage for seasonal variations.

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray and set it aside. Warm the milk and cream together in a saucepan or microwave—just until heated through.

Step 2: Make the Cream Sauce

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute to form a smooth roux. Gradually whisk in the warm milk and cream, stirring constantly until the sauce thickens slightly—about 5–7 minutes. Add the minced garlic, onion (if using), salt, pepper, and thyme. Simmer for another 1–2 minutes, then remove from heat.

Step 3: Layer the Potatoes

Place a layer of potato slices in the bottom of the prepared baking dish, slightly overlapping. Spoon a portion of the cream sauce over the potatoes and spread evenly. If using cheese, sprinkle a small handful between layers. Repeat the process—potatoes, sauce, cheese—until all ingredients are used, finishing with a layer of sauce on top.

Step 4: Bake Covered

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. This steams the potatoes and ensures they become fork-tender.

Step 5: Bake Uncovered

Remove the foil and continue baking for another 25–30 minutes, or until the top is golden and bubbling and a knife slides easily into the potatoes.

Step 6: Let It Rest

Once baked, remove from the oven and let the dish rest for 10–15 minutes before serving. This allows the sauce to thicken and the flavors to settle. Garnish with chopped fresh parsley before serving.

Notes

Cheese Variations: While traditional scalloped potatoes are cheese-free, adding Gruyère, cheddar, or Parmesan brings a deeper savory note. Choose one or blend a few!
Customize the Flavor: Add cooked bacon, sautéed mushrooms, or caramelized onions between layers for a flavor twist.
Make It Ahead: You can fully assemble the dish a day in advance. Cover tightly and refrigerate. When ready, bring to room temperature and bake as directed.
Cream Alternatives: If you’re aiming for a lighter dish, substitute half-and-half or use only milk, but be aware the texture will be less rich.
Serving Size: This recipe generously serves 6–8 people as a side.

Watch Out for These Mistakes While Cooking

Slicing Too Thick: Potatoes cut too thick won’t cook evenly and may stay firm in the center. Stick to 1/8-inch slices for that tender, melt-in-your-mouth feel.
Skipping the Sauce Thickening: If the béchamel is too runny before assembling, it won’t set well in the oven. Let it thicken slightly on the stove before layering.
Using Cold Dairy in the Sauce: Adding cold milk or cream to your roux can cause lumps. Always warm the liquids first.
Overcrowding the Pan: Keep the layers even but not overly packed—this ensures the sauce circulates and cooks everything uniformly.
Underseasoning: Bland scalloped potatoes are disappointing. Be generous with seasoning between layers for full flavor in every bite.
Cutting Too Soon: Resist slicing right out of the oven! Letting it rest is key for clean portions and a better texture.

What to Serve With Scalloped Potatoes?

Scalloped potatoes are rich, creamy, and full of flavor—making them an ideal companion to a wide variety of main courses. Whether you’re planning a holiday dinner or a cozy weeknight meal, pairing them right brings the whole dish together.

8 Recommendations:

Glazed Baked Ham
The salty-sweet flavor of ham contrasts beautifully with the creamy potatoes, making this a holiday favorite combo.
Roast Chicken
A simple herb-roasted chicken alongside scalloped potatoes is a comforting and well-rounded dinner.
Grilled Steak
Serve a juicy ribeye or New York strip with these potatoes for an indulgent, steakhouse-style plate at home.
Green Beans Almondine
A light, buttery vegetable dish like green beans with slivered almonds adds texture and freshness to the meal.
Garlic Butter Shrimp
For a twist, pair the potatoes with garlicky shrimp—decadent yet balanced.
Braised Short Ribs
The richness of short ribs melts right into the creaminess of the potatoes, ideal for a slow-cooked weekend meal.
Simple Arugula Salad
Bright and peppery arugula with a lemon vinaigrette provides the perfect contrast and cuts through the richness.
Sautéed Spinach or Kale
Lightly sautéed greens add color and nutrition, creating a wholesome plate with the potatoes as the star.

Storage Instructions

Scalloped potatoes store wonderfully, making them perfect for leftovers or meal prepping ahead of time.

Refrigeration: Let the dish cool completely before storing. Cover tightly with foil or transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) for 20–25 minutes. Cover with foil to avoid drying out, and remove the foil for the last few minutes to re-crisp the top.
Freezing: Scalloped potatoes can be frozen, though the texture of the cream sauce may change slightly. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Estimated Nutrition

Per Serving (based on 8 servings)

Calories: 320
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
Sodium: 580mg
Carbohydrates: 31g
Fiber: 3g
Sugars: 4g
Protein: 8g

Note: Nutritional values will vary depending on optional ingredients like cheese or added proteins.

Frequently Asked Questions

1. Can I make scalloped potatoes ahead of time?

Absolutely! You can assemble the dish up to 24 hours in advance. Keep it tightly covered in the fridge, and when ready to bake, let it come to room temperature before placing it in the oven.

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

Scalloped potatoes are traditionally made with a cream or milk-based sauce, while au gratin includes cheese in every layer and often breadcrumbs on top. This recipe can swing either way depending on whether you add cheese.

3. Do I have to peel the potatoes?

Peeling is optional. If using thin-skinned potatoes like Yukon Golds, you can leave the skin on for added texture and nutrients. For a more classic, tender dish, peeling is recommended.

4. Why did my sauce curdle or separate?

This usually happens when the dairy is added cold or the oven temperature is too high. Always warm your milk and cream before making the sauce, and bake gently at 375°F.

5. Can I use plant-based milk or dairy-free options?

Yes, unsweetened almond or oat milk can work in place of dairy, along with vegan butter and flour alternatives. The texture may differ slightly, but it’s still delicious.

6. What if I don’t have a mandoline slicer?

No problem—use a very sharp knife and slice the potatoes as evenly and thinly as possible. Consistent thickness ensures even cooking.

7. Can I freeze scalloped potatoes after baking?

Yes, allow them to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Reheat in the oven after thawing in the fridge overnight.

8. How do I know when the scalloped potatoes are done?

Insert a knife into the center—if it slides in easily with no resistance, they’re fully cooked. The top should be bubbling and golden brown.

Conclusion

Scalloped potatoes are a timeless comfort dish that never goes out of style. With layers of tender potatoes drenched in a rich, creamy sauce and topped with a golden finish, it’s easy to see why this classic side is a favorite at both special gatherings and casual dinners. Whether you’re making it with cheese, herbs, or keeping it beautifully simple, it’s a guaranteed crowd-pleaser. Once you master this recipe, it’ll be on repeat in your kitchen for years to come.