Why You’ll Love This Recipe

Rich, creamy, and comforting texture
Made with simple pantry-friendly ingredients
Perfect side dish for holidays and gatherings
Layers of tender potatoes with delicious flavor
Easily customizable with herbs, cheese, or proteins
Pairs well with many main dishes

Ingredients

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

2 pounds russet or Yukon Gold potatoes, thinly sliced
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded cheddar cheese (optional)
Fresh parsley for garnish

Directions

Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
Peel and thinly slice the potatoes evenly for consistent cooking.
In a saucepan over medium heat, melt the butter and sauté the onion until soft. Add the garlic and cook for another minute.
Stir in the flour and cook for about 1 minute while stirring continuously.
Gradually whisk in the milk and heavy cream until smooth. Season with salt, pepper, and paprika.
Cook the sauce until slightly thickened, then remove from heat.
Arrange half of the potato slices in the prepared baking dish. Pour half of the sauce over the potatoes.
Repeat with the remaining potatoes and sauce. Sprinkle cheese on top if using.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 25–30 minutes until the potatoes are tender and the top is golden brown.
Let the dish rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Variations

Add cooked bacon or ham between the potato layers for extra flavor.
Use Gruyère or Parmesan cheese for a richer taste.
Include fresh thyme or rosemary for an herby twist.
Substitute sweet potatoes for a slightly sweeter variation.
Add sliced mushrooms or spinach for additional vegetables.

Storage/Reheating

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days.

To reheat, place portions in the oven at 350°F (175°C) until warmed through, or microwave individual servings for 1–2 minutes. Add a splash of milk or cream if the sauce becomes too thick.

Scalloped potatoes can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are traditionally made with a creamy sauce, while au gratin potatoes usually include more cheese layered throughout the dish.

Which potatoes work best for scalloped potatoes?

Russet and Yukon Gold potatoes are ideal because they become tender and creamy when baked.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and a rustic appearance.

Why are my potatoes still firm after baking?

The slices may have been too thick, or the dish may need additional baking time.

Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish ahead and refrigerate it before baking.

Can I use only milk instead of heavy cream?

Yes, but the sauce may be less rich and creamy.

How do I prevent the sauce from curdling?

Use medium heat while preparing the sauce and avoid overheating during baking.

Can I add cheese to traditional scalloped potatoes?

Yes, cheese is a popular addition even though classic versions may not always include it.

What main dishes pair well with scalloped potatoes?

They pair well with roasted chicken, steak, ham, pork chops, or grilled vegetables.

Can I make this dish gluten-free?

Yes, simply replace the flour with a gluten-free thickener such as cornstarch or gluten-free flour.

Conclusion

Scalloped Potatoes are the ultimate creamy and comforting side dish that never goes out of style. With tender layers of potatoes baked in a flavorful sauce, this recipe is perfect for everything from weeknight dinners to festive holiday meals. Easy to customize and always satisfying, it’s a timeless favorite worth making again and again.

Scalloped Potatoes

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Scalloped Potatoes are a rich and comforting side dish made with thinly sliced potatoes baked in a creamy sauce until tender and golden. Perfect for holidays, family dinners, and cozy gatherings, this classic recipe delivers hearty flavor in every bite.

Author: Laura
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 6 servings
Category: Side Dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
Peel and thinly slice the potatoes evenly for consistent cooking.
In a saucepan over medium heat, melt the butter and sauté the onion until soft. Add the garlic and cook for another minute.
Stir in the flour and cook for about 1 minute while stirring continuously.
Gradually whisk in the milk and heavy cream until smooth. Season with salt, pepper, and paprika.
Cook the sauce until slightly thickened, then remove from heat.
Arrange half of the potato slices in the prepared baking dish and pour half of the sauce over the potatoes.
Repeat with the remaining potatoes and sauce. Sprinkle cheese on top if using.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 25 to 30 minutes until the potatoes are tender and the top is golden brown.
Let the dish rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Add cooked bacon or ham between the potato layers for extra flavor.
Gruyère or Parmesan cheese can be used for a richer taste.
Fresh thyme or rosemary adds an herby twist.
Sweet potatoes may be substituted for a slightly sweeter variation.
Store leftovers in the refrigerator for up to 4 days.
Reheat with a splash of milk or cream if the sauce thickens too much.
This dish can be frozen for up to 2 months and thawed overnight before reheating.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 540 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 70 mg