Creamy scalloped potatoes are a classic comfort food featuring thinly sliced potatoes baked in a rich, velvety cheese sauce. This dish is a perfect side for holidays, special occasions, or weeknight dinners.

Why You’ll Love This Recipe

This recipe delivers layers of tender potatoes enveloped in a smooth, cheesy cream sauce that’s both indulgent and satisfying. It’s a timeless side dish that pairs well with roasted meats, poultry, or even on its own. Simple ingredients and oven baking make it a foolproof favourite for any cook.

ingredients

Yukon Gold or Russet potatoes
heavy cream
whole milk
butter
garlic, minced
cheddar cheese (or a mix of Gruyère and cheddar)
salt
black pepper
fresh parsley or chives (for garnish)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Peel and thinly slice the potatoes using a mandoline or sharp knife.
In a saucepan, melt butter over medium heat and sauté the garlic until fragrant.
Stir in the cream and milk. Season with salt and pepper. Heat until warm, but do not boil.
Arrange a layer of potatoes in the baking dish. Pour a portion of the cream mixture over them, then sprinkle with cheese.
Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 20–25 minutes until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.

Servings and timing

Serves: 6–8
Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Total: ~1 hour 30 minutes

Variations

• Add caramelized onions for a sweet depth of flavor.
• Incorporate bacon or ham for a meaty touch.
• Use sweet potatoes for a twist on the classic version.
• Add nutmeg or thyme to enhance the cream sauce.

storage/reheating

Store cooled leftovers in an airtight container for up to 4 days in the refrigerator. Reheat in the oven at 350°F until warmed through, or microwave individual portions. Add a splash of cream or milk to refresh the texture if needed.

FAQs

Can I make scalloped potatoes ahead of time?

Yes, assemble the dish a day in advance and bake just before serving, or reheat it thoroughly before serving.

Can I freeze scalloped potatoes?

Freezing is not recommended due to potential texture changes in the cream and potatoes upon thawing.

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

Scalloped potatoes typically use a cream sauce, while au gratin includes a breadcrumb and cheese topping.

Can I use non-dairy milk or cream?

Yes, but the texture may be less creamy. Full-fat options like coconut cream work best.

Why are my potatoes not soft?

They may be sliced too thick or not cooked long enough. Use a mandoline for consistent thin slices and ensure sufficient baking time.

Can I use pre-shredded cheese?

Pre-shredded cheese can be used, but it may not melt as smoothly due to added anti-caking agents.

How do I prevent the sauce from curdling?

Avoid boiling the cream sauce and bake at moderate temperature covered for most of the time.

Do I have to peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and nutrients.

What kind of potatoes are best for this recipe?

Yukon Gold or Russet potatoes work best due to their starch content and creamy texture.

Can I add vegetables?

Yes, thinly sliced leeks, spinach, or mushrooms can be layered with the potatoes.

Conclusion

Creamy scalloped potatoes are a tried-and-true side dish beloved for their rich, comforting layers. Whether served at a holiday gathering or as part of a weeknight meal, their crowd-pleasing appeal and versatility make them an essential recipe in any home cook’s collection.