Scalloped Potatoes Recipe

There’s something timeless about scalloped potatoes. Rich, creamy, golden on top, tender inside—this is comfort food at its finest. Growing up, scalloped potatoes were always part of our holiday spread. My mom made them every Easter and Thanksgiving, and I can still picture her with the old mandoline slicer, perfectly layering potatoes in the big blue baking dish she swore made them crispier around the edges.

I’ll be honest—my early attempts at scalloped potatoes didn’t always go so smoothly. I either undercooked the center or ended up with a watery mess (let’s just say I learned the hard way that rushing the sauce never pays off). But over the years, I’ve learned the little tricks that make all the difference. Today, I’m sharing my version of this classic dish—one that’s been tested, tweaked, and loved by my family.

Whether you’re planning a holiday feast or just need a hearty side dish for Sunday dinner, these scalloped potatoes will never let you down.

Why You’ll Love This Recipe

• Elegant enough for holidays, easy enough for weeknights
• Creamy, cheesy, and deeply comforting
• Easy to prep ahead of time
• Family-friendly (even picky eaters dig in!)
• Made with simple pantry staples

Ingredients You’ll Need

Here’s everything you need to make this dish. I’ve added some personal notes along the way to help guide your choices.

• 2 ½ pounds Yukon Gold potatoes – I prefer these because they’re naturally buttery and hold their shape well. Russets can be used too, but they’re a bit starchier and more prone to falling apart if overcooked.
• 2 tablespoons unsalted butter – For starting the roux. If you only have salted, just reduce the salt later.
• 2 tablespoons all-purpose flour – Helps thicken the sauce.
• 2 cups whole milk – I’ve tried this with lower-fat milk, but whole milk gives the richest result.
• 1 cup heavy cream – Essential for that luscious texture. You can use more milk instead, but it won’t be quite as indulgent.
• 1 teaspoon salt – Adjust to taste.
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder – Optional, but adds a subtle depth.
• 1 ½ cups shredded sharp cheddar cheese – I recommend grating it yourself; pre-shredded cheese doesn’t melt as smoothly.
• ½ cup grated Parmesan cheese – For that lovely salty finish on top.

Optional:

• Fresh thyme or chopped chives – For garnish and a pop of freshness at the end.

How to Make It (Step-by-Step Instructions)

Think of me as your cooking buddy—I’ll walk you through exactly how I make these scalloped potatoes at home, including the missteps I’ve learned from.

1. Prep the Potatoes

Start by peeling your potatoes and slicing them about 1/8 inch thick. I use a sharp chef’s knife or a mandoline when I want them super even.

Clara’s tip: I used to slice them thinner thinking they’d cook faster, but they turned out mushy. Too thick, and they won’t cook through. That 1/8 inch mark is the sweet spot.

Place the sliced potatoes in a large bowl of cold water to prevent browning while you prep everything else.

2. Make the Cream Sauce

In a medium saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour and cook for about 1 minute, stirring constantly. This cooks off the raw flour taste.

Slowly pour in the milk and cream, whisking as you go to prevent lumps. Bring the mixture to a gentle simmer and let it thicken slightly, about 5–7 minutes.

Season with salt, pepper, and garlic powder. Once the sauce is thick enough to coat the back of a spoon, remove it from the heat.

Clara’s mistake moment: I once walked away “just for a second” and came back to scorched sauce. Never again. Keep whisking—your future self will thank you.

3. Layer the Potatoes and Cheese

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.

Drain the potatoes and pat them dry.

Now, layer half the potatoes in the bottom of the dish, slightly overlapping them. Pour half the sauce on top, then sprinkle half the cheddar cheese over that.

Repeat with the remaining potatoes, sauce, and cheese. Finish by sprinkling the Parmesan on top.

Clara’s layering tip: Try to tuck the edges of the top layer under the sauce to prevent them from drying out or burning.

4. Bake

Cover the dish with foil and bake for 40 minutes. Then remove the foil and bake for another 25–30 minutes, or until the top is golden brown and the potatoes are fork-tender.

Let it rest for at least 15 minutes before serving. This gives the sauce time to set and makes it easier to slice.

Expert Tips for the Best Results

• Slice evenly: Uneven slices mean uneven cooking. If you don’t have a mandoline, take your time with a sharp knife.
• Use freshly shredded cheese: It melts better and tastes better.
• Don’t rush the sauce: Give it time to thicken—it’s the heart of the dish.
• Let it rest: This is hard when everyone’s hungry, but trust me, it’s worth the wait.
• Double if needed: This recipe disappears fast. For a crowd, double it and bake in a deeper casserole dish.

Variations & Substitutions

I’ve made this dish more times than I can count, and along the way, I’ve learned how flexible it can be.

• Out of cream? One rainy Sunday, I realized I was out. I used 2 ½ cups of whole milk with 2 tablespoons of butter melted in. The sauce was lighter but still lovely.
• Add onions: A layer of thinly sliced sweet onions between the potatoes adds a beautiful depth. My husband’s favorite version includes them.
• Herby twist: Stir in some fresh thyme or rosemary to the cream sauce for a fragrant touch.

Serving Suggestions

Scalloped potatoes shine on any holiday table, but I’ve served them plenty of other ways, too.

• Holiday meals: Perfect with roast turkey or lamb.
• Weeknight dinners: Serve alongside grilled chicken
• Vegetarian spread: Pair with sautéed greens and a crisp salad for a cozy meatless meal.

Storage & Reheating Instructions

These potatoes store well, and I’ve had good luck reheating them several ways.

• Fridge: Keep in a sealed box for no more than 4 days.
• Reheating: Cover with foil and warm in a 350°F oven for about 20–25 minutes. Add a splash of cream or milk to help rehydrate the sauce.

Clara’s tip: I’ve microwaved leftovers in a pinch, but the texture is best when reheated in the oven.

Recipe FAQs (Answered by Clara)

Can I use sweet potatoes instead?
You can, but they behave differently. They’re sweeter and softer. I tried it once and found the layers didn’t hold as neatly, but it still tasted good, especially with a bit of nutmeg.

Can I make this ahead of time?
Yes, and I often do! You can assemble it the day before and refrigerate. Just let it sit at room temperature for 30 minutes before baking, or add 10–15 minutes to the baking time.

What if I don’t have cream?
You can use more whole milk, but add a bit of butter for richness. The result will be slightly thinner but still delicious.

Can I freeze scalloped potatoes?
Technically, yes, but the texture can change. The potatoes may become grainy when thawed. I only freeze leftovers if I have to, and even then, I keep my expectations realistic.

Do I need to parboil the potatoes first?
Nope! As long as you slice them thin enough and bake them long enough, they’ll cook just fine in the oven.

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Scalloped potatoes are one of those dishes that bring people together—simple, comforting, and endlessly adaptable. Whether you’re making them for a special gathering or just because it’s Tuesday and you need something cozy, I hope this recipe finds a place in your kitchen like it has in mine.

If you try it, I’d love to hear how it turned out. Did you add a twist? A new cheese? Leave a comment below—I truly enjoy hearing your kitchen stories.

Approximate Nutrition (per serving, based on 8 servings):

• Calories: 310
• Fat: 18g
• Carbohydrates: 28g
• Protein: 9g
• Fiber: 3g
• Sugar: 3g
• Sodium: 420mg