Why You’ll Love This Recipe

Creamy Scalloped Potatoes are a comforting, classic side dish made with thinly sliced potatoes layered in a rich, velvety cream sauce. Baked until golden and bubbling, this dish is the perfect accompaniment to roasted meats or holiday meals. Its simple ingredients and luxurious texture make it a family favorite that never goes out of style.

ingredients

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

russet potatoesheavy creamwhole milkunsalted buttergarlicclovesaltblack pepperonion powdergrated cheese (cheddar or gruyère work best)flour (optional, for thickening)

directions

Preheat your oven to 375°F (190°C) and butter a baking dish.

Peel and thinly slice the potatoes (about 1/8-inch thick) using a mandoline or sharp knife.

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

Whisk in the cream and milk. Season with salt, pepper, and onion powder. Bring to a gentle simmer.

(Optional) For a thicker sauce, stir in a tablespoon of flour and whisk until smooth.

Layer half of the sliced potatoes in the prepared dish. Pour half of the cream mixture over the top and sprinkle with grated cheese.

Repeat with remaining potatoes, cream, and cheese.

Cover with foil and bake for 45 minutes. Remove foil and bake for another 25-30 minutes, or until the top is golden and potatoes are tender.

Let rest for 10 minutes before serving to allow the sauce to thicken.

Servings and timing

This recipe serves 6-8.Preparation time: 20 minutesBaking time: 70-75 minutesResting time: 10 minutesTotal time: 1 hour 40 minutes

Variations

Add caramelized onions or sautéed leeks for a deeper flavor.

Use half-and-half instead of heavy cream for a lighter version.

Layer in cooked bacon or ham for a heartier dish.

Swap the cheese for parmesan, fontina, or a mix for different flavors.

Add fresh thyme or rosemary to the cream for an herby twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave or reheat the full dish in a 350°F (175°C) oven until warmed through.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes are a great alternative for their creamy texture.

Do I need to parboil the potatoes?

No, thinly slicing the potatoes allows them to cook fully in the oven.

Can I make this dish ahead of time?

Yes, assemble it the day before and refrigerate. Bake it just before serving.

Is cheese necessary?

Not required, but it adds richness and depth to the dish.

Why is my sauce watery?

Make sure to simmer the cream sauce slightly to thicken before pouring it over the potatoes.

Can I freeze scalloped potatoes?

Freezing is not ideal as the texture of the potatoes can change, but it is possible. Wrap tightly and reheat from frozen.

How do I know when it’s done?

A knife should slide easily into the center, and the top should be golden brown.

Can I make this gluten-free?

Yes, omit the flour or use a gluten-free thickener like cornstarch.

Do I have to peel the potatoes?

Peeling is traditional, but you can leave the skins on for a rustic look and added nutrients.

Can I use just milk?

You can, but the result will be less creamy. Combining milk with cream yields the best texture.

Conclusion

Creamy Scalloped Potatoes are the ultimate comfort food side dish, delivering layers of tender potatoes drenched in a luscious, cheesy cream sauce. Whether you’re preparing a holiday feast or a cozy weeknight dinner, this timeless recipe brings warmth and satisfaction to any meal.