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scalloped potatoe

Scalloped Potatoes

These Scalloped Potatoes are rich, creamy, and irresistibly comforting. Thinly sliced potatoes are layered with a luscious garlic-infused cream sauce and baked to golden perfection. Whether served for a holiday meal or alongside a weeknight dinner, this classic side dish is sure to impress!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American, French
Servings 6
Calories 300 kcal

Ingredients
  

  • -2 lbs russet or Yukon gold potatoes thinly sliced
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 cups heavy cream or half-and-half for a lighter version
  • 1 cup shredded sharp cheddar cheese optional, for extra richness
  • ½ cup grated Parmesan cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme optional
  • ¼ tsp nutmeg optional, for depth of flavor

Instructions
 

Preheat the Oven

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Slice the Potatoes

  • Wash and peel the potatoes, then slice them ¼-inch thick. A mandoline slicer ensures even slices, which helps them cook evenly.

Prepare the Creamy Sauce

  • In a saucepan over medium heat, melt butter and sauté garlic until fragrant (about 1 minute).
  • Whisk in flour and cook for another minute to remove the raw taste.
  • Slowly add milk and heavy cream, whisking constantly until the sauce thickens.
  • Stir in cheddar cheese, Parmesan cheese, salt, pepper, and nutmeg (if using) until smooth.

Layer the Potatoes

  • Arrange a layer of sliced potatoes in the prepared baking dish.
  • Pour some of the creamy sauce over the potatoes.
  • Repeat the layers until all potatoes and sauce are used.

Bake to Perfection

  • Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle with extra cheese, and bake uncovered for an additional 20 minutes, or until golden brown and bubbly.

Let It Rest & Serve

  • Allow the scalloped potatoes to sit for 5-10 minutes before serving. This helps the sauce thicken and set properly.

Notes

  • Best Potatoes: Yukon golds create a creamier texture, while russets give a more structured dish.
  • Cheesy Option: Traditional scalloped potatoes don’t have cheese, but adding cheddar makes them richer.
  • Even Cooking: Slice potatoes evenly (use a mandoline for precision).
  • Make Ahead: Assemble a day in advance and refrigerate, then bake when ready.
Keyword Scalloped Potatoes