Ultimate Scalloped Potatoes

Why You’ll Love This Recipe

These scalloped potatoes are the definition of cozy, indulgent flavor. Unlike store-bought or rushed versions, this recipe builds flavor from scratch with a buttery roux, fresh garlic, and real cheese. It’s a crowd-pleaser that’s easy to make ahead and adaptable to your taste. Each bite is creamy, cheesy, and packed with layers of potato perfection.

Ingredients

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

• Yukon Gold or Russet potatoes (thinly sliced)
• Unsalted butter
• All-purpose flour
• Garlic (minced)
• Onion (finely chopped)
• Heavy cream
• Whole milk
• Sharp cheddar cheese (grated)
• Parmesan cheese (grated)
• Salt
• Black pepper
• Fresh thyme or parsley (optional, for garnish)
• Optional: nutmeg or cayenne pepper for added depth

Directions

1. Preheat the oven: Set to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Slice the potatoes: Peel (if desired) and thinly slice potatoes to about ⅛-inch thick. A mandoline makes this easier and more uniform.
3. Make the cream sauce: In a saucepan, melt butter over medium heat. Add onion and garlic, sautéing until soft. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cream until smooth.
4. Simmer and season: Let the sauce simmer for 3–4 minutes until slightly thickened. Stir in salt, pepper, and a pinch of nutmeg or cayenne, if using. Add half of the cheddar and all of the Parmesan, stirring until melted and smooth.
5. Layer the potatoes: Spread a thin layer of sauce on the bottom of the baking dish. Add a layer of potatoes, slightly overlapping. Spoon more sauce over the top. Repeat layers until all potatoes and sauce are used.
6. Top and bake: Sprinkle the remaining cheddar on top. Cover loosely with foil and bake for 40 minutes. Uncover and bake for another 25–30 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
7. Rest and serve: Let the dish rest for 10 minutes before serving. Garnish with chopped parsley or thyme.

Servings and timing

This recipe serves 8.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: About 1 hour 30 minutes

Variations

• Cheese Swap: Use Gruyère, fontina, or Monterey Jack for a different flavor profile.
• Bacon Lover’s Version: Add cooked, crumbled bacon between the layers.
• Garlic Herb: Infuse the sauce with rosemary, thyme, or sage for an herbaceous twist.
• Spicy Version: Add sliced jalapeños or a pinch of red pepper flakes to the sauce.
• Vegan Adaptation: Use plant-based butter, almond or oat milk, and dairy-free cheese alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 20–25 minutes until warmed through. You can also microwave individual portions. For freezing, bake fully, cool completely, and freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make scalloped potatoes ahead of time?

Yes, assemble and refrigerate (unbaked) for up to 24 hours. Let come to room temp before baking.

What’s the difference between scalloped and au gratin potatoes?

Scalloped potatoes usually feature a cream-based sauce, while au gratin includes more cheese between the layers. This recipe includes both elements for ultimate flavor.

Should I peel the potatoes?

Peeling is optional. Yukon Gold skins are thin and tender, while Russets benefit from peeling.

Can I use just milk instead of cream?

You can, but the sauce will be lighter and less rich. A mix of milk and cream gives the best texture.

Why are my potatoes not getting soft?

They may be sliced too thick or baked at too low a temperature. Use a mandoline and ensure even slices for best results.

Can I use a different baking dish?

Yes, any oven-safe dish works, though bake time may vary slightly with different sizes or materials.

How can I make it gluten-free?

Use a gluten-free flour or cornstarch to thicken the sauce instead of all-purpose flour.

Is it possible to make this without cheese?

Yes, you can make a more traditional scalloped potato with just the cream sauce and skip the cheese.

Can I add vegetables?

Yes, thinly sliced onions, leeks, or even spinach can be added between layers.

What’s the best cheese for topping?

Sharp cheddar gives a classic golden crust, but Gruyère or Parmesan adds elegance and flavor.

Conclusion

Ultimate Scalloped Potatoes are a must-have comfort dish—rich, creamy, and layered with flavor in every bite. Whether you’re making them for a special occasion or just want to elevate a weeknight dinner, this classic side is sure to impress. With easy customization and make-ahead options, they’re as practical as they are delicious.

Ultimate Scalloped Potatoes

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Ultimate Scalloped Potatoes are a classic comfort food side dish made with thinly sliced potatoes layered in a creamy, cheesy garlic sauce, then baked until golden and bubbling. Rich, indulgent, and perfect for holidays or weeknight dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American, European
• Diet: Vegetarian

Ingredients

1. 3 pounds Yukon Gold or Russet potatoes, thinly sliced
2. 4 tbsp unsalted butter
3. 3 tbsp all-purpose flour
4. 3 cloves garlic, minced
5. 1 small onion, finely chopped
6. 1 1/2 cups heavy cream
7. 1 1/2 cups whole milk
8. 2 cups sharp cheddar cheese, grated (divided)
9. 1/2 cup Parmesan cheese, grated
10. 1 1/2 tsp salt
11. 1/2 tsp black pepper
12. Optional: pinch of nutmeg or cayenne pepper
13. Fresh thyme or parsley, for garnish

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

1. Peel (if desired) and slice potatoes into ⅛-inch thick slices using a mandoline or sharp knife.
2. In a saucepan, melt butter over medium heat. Add onion and garlic, cooking until softened.
3. Stir in flour and cook for 1 minute, forming a roux. Gradually whisk in milk and cream until smooth.
4. Simmer sauce for 3–4 minutes until slightly thickened. Stir in salt, pepper, and optional nutmeg or cayenne. Add half the cheddar and all the Parmesan, stirring until melted.
5. Spread a thin layer of sauce in the baking dish. Layer potatoes, slightly overlapping, then spoon more sauce on top. Repeat until all potatoes and sauce are used.
6. Sprinkle the remaining cheddar cheese on top. Cover loosely with foil and bake 40 minutes.
7. Uncover and bake an additional 25–30 minutes, until golden and bubbly and potatoes are fork-tender.
8. Let rest 10 minutes before serving. Garnish with fresh parsley or thyme.

Notes

• Use a mandoline for evenly sliced potatoes and consistent cooking.
• Peeling potatoes is optional—Yukon Gold skins are thin and tender.
• Make ahead by assembling (unbaked) up to 24 hours in advance and refrigerating.
• For a gluten-free version, replace flour with gluten-free flour or cornstarch.
• Leftovers reheat best in the oven to keep texture intact.

Nutrition

• Serving Size: 1 portion (about 1 cup)
• Calories: 320
• Sugar: 3g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 55mg