Scalloped Potatoes Recipe

If you’re searching for a crowd-pleasing, ultra-comforting side dish, Scalloped Potatoes deserve a special spot on your table. This classic recipe layers delicate slices of creamy potatoes in a rich, velvety sauce, creating the kind of golden-topped casserole that’s pure magic at family gatherings and holiday feasts. Whether you serve it alongside a Sunday roast or as the hero of your next potluck, Scalloped Potatoes bring warmth, nostalgia, and irresistible satisfaction to every plate.

this Recipe

Ingredients You’ll Need

Making a pan of Scalloped Potatoes is surprisingly simple, relying on just a handful of humble, yet essential, pantry and fridge staples. Each ingredient plays a starring role, bonding together for creamy texture, gentle seasoning, and that bubbly, golden top we all crave.

• Russet potatoes (2 pounds, peeled and thinly sliced): Their starchy texture keeps the slices tender but intact, soaking up all the luscious sauce.
• Unsalted butter (3 tablespoons): Adds richness and creates the base of the roux for your dreamiest sauce.
• All-purpose flour (3 tablespoons): Thickens the sauce to luxurious perfection, eliminating any hint of runniness.
• Whole milk (2 cups): Brings creaminess without heaviness—absolutely essential for layering the flavor.
• Heavy cream (1 cup): For decadent richness; don’t skip it if you want those classic Scalloped Potatoes vibes.
• Salt (1 teaspoon): Elevates every element, making sure the potatoes are perfectly seasoned in every bite.
• Black pepper (½ teaspoon): Adds just the right touch of warmth and depth.
• Garlic powder (½ teaspoon): Subtle savoriness to round out the flavor profile.
• Onion powder (½ teaspoon): Mild, aromatic sweetness that complements the potatoes beautifully.
• Shredded cheddar cheese (1½ cups, optional): Sprinkle for a gooey, cheesy crust that’s totally indulgent.
• Chopped fresh parsley (optional, for garnish): A pop of color and freshness to finish it all off.

How to Make Scalloped Potatoes

Step 1: Prep Your Baking Dish and Potatoes

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish, making sure to reach all the corners so nothing sticks. Then, peel and thinly slice your potatoes into uniform rounds—this ensures even cooking and that classic stacking effect. A mandoline slicer works wonders for quick, uniform slices, but a sharp knife and a little patience are all you really need!

Step 2: Prepare the Creamy Sauce

In a medium saucepan set over medium heat, melt the butter until it’s bubbling but not browned. Add in the flour, whisking constantly to form a smooth roux. Let this cook for a minute or two until it’s just lightly golden and smells a bit nutty—it makes the difference between a floury versus velvety sauce! Gradually whisk in the milk and heavy cream, stirring non-stop so that no lumps form. Continue to gently simmer and stir until the sauce thickens, which takes about 5 to 7 minutes. Once it’s glossy and coats the back of a spoon, stir in the salt, pepper, garlic powder, and onion powder until everything is perfectly blended.

Step 3: Layer the Scalloped Potatoes

Arrange half of your potato slices in an overlapping layer at the bottom of the greased baking dish. Pour half of your warm sauce generously over the potatoes, spreading it out with a spatula so every slice gets pampered. Repeat with the remaining potatoes and cover them with the last of the sauce, patting everything down lightly to eliminate air pockets and achieve that irresistible, melded texture.

Step 4: Top with Cheese (Optional) and Start Baking

If you’re a cheese lover (and who isn’t?), now’s the time to scatter shredded cheddar over the top. This forms a gorgeous, molten, golden-brown lid once baked. Cover the baking dish tightly with foil—this step helps the potatoes steam and turn meltingly tender. Slide the dish into your preheated oven and let it bake for 40 minutes, filling your kitchen with the most tantalizing aroma.

Step 5: Uncover and Finish Baking

After 40 minutes, carefully remove the foil and continue baking for another 25 to 30 minutes. You’ll know it’s ready when the potatoes are fork-tender and the top is bubbling and burnished to a gorgeous golden color—the hallmark of top-notch Scalloped Potatoes! Once out of the oven, let the casserole rest for 10 minutes so the sauce sets and slices hold together beautifully.

How to Serve Scalloped Potatoes

Garnishes

A shower of chopped fresh parsley is all it takes to add color, freshness, and a little herby contrast to your creamy Scalloped Potatoes. Feel free to get creative with thinly sliced chives, a dusting of smoked paprika, or even a scattered handful of microgreens if you’re feeling fancy!

Side Dishes

Scalloped Potatoes are famously versatile and pair beautifully with main courses like roast chicken, beef tenderloin, holiday ham, or even as a decadent side to grilled veggies. The creamy richness makes them the perfect partner for something savory or tangy—think green salads with vinaigrette, or steamed asparagus drizzled with lemon.

Creative Ways to Present

Try baking your Scalloped Potatoes in individual ramekins for a special dinner-party touch, or use a cast iron skillet for rustic charm and extra crispy edges. For special occasions, stack slices on a platter and drizzle with extra sauce, then garnish with a sprinkle of chili flakes or crumbled bacon if you want to kick up the flavor a notch.

Make Ahead and Storage

Storing Leftovers

Leftover Scalloped Potatoes keep incredibly well for up to 4 days in an airtight container in the refrigerator. The flavors actually mingle and develop even more, making leftovers something to truly look forward to! Just be sure the potatoes are fully cooled before transferring them to prevent condensation.

Freezing

Scalloped Potatoes can be frozen in portions or as a whole casserole. Let the dish cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator for best texture, as this helps the sauce reabsorb and the potatoes retain their creaminess.

Reheating

To reheat, simply place the potatoes in a covered baking dish and warm in a 350°F oven until heated through, usually about 20 to 25 minutes. You can add a splash of milk or cream to keep things extra velvety. For smaller portions, a minute or two in the microwave works in a pinch!

FAQs

Can I use Yukon Gold potatoes instead of russet?

Absolutely! Yukon Gold potatoes lend a creamier texture and hold their shape beautifully, so feel free to swap them in for a slightly different but equally delicious result.

Do I have to include the cheese?

Not at all. While cheddar adds a wonderful, oozy top layer, traditional Scalloped Potatoes are all about the creamy sauce and can be made just as delicious without any cheese. Feel free to omit it, or try a sprinkle of gruyere for a twist.

Can I add other ingredients for extra flavor?

Definitely! Chopped cooked ham or crumbled bacon mixed between the potato layers can transform this side into a main event. Fresh herbs, sautéed leeks, or a pinch of smoked paprika are also lovely additions.

How do I slice the potatoes evenly?

A mandoline slicer is the easiest way to get perfect, thin slices every time, but a sharp chef’s knife and a steady hand will do the job. Try to keep the slices about 1/8-inch thick for even cooking and that classic layered effect.

Why did my sauce turn out runny?

If the sauce seems thin, it may not have thickened enough during the stovetop step, or the potatoes may have released extra moisture. Be sure to cook the sauce until it’s visibly thick and coats the back of a spoon before layering—it will set up beautifully as it bakes.

Final Thoughts

There’s something so inviting about a bubbling tray of Scalloped Potatoes, ready to be spooned onto plates and shared around a joyful table. This recipe is a true classic, sure to win hearts every time, and once you’ve made it, it’s bound to become a repeat request in your kitchen. Gather your favorite people and give these Scalloped Potatoes a try—you’ll be so glad you did!

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