Name: Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cloves garlic, minced; 1/2 small onion, finely chopped (optional); 2 cups milk or half-and-half; 1/2 cup heavy cream (optional); 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg (optional); 1 cup shredded cheese (cheddar, gruyère, or blend – optional); Fresh thyme or parsley for garnish (optional)

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Scalloped Potatoes are a creamy, cheesy, and comforting classic that I love serving as a side dish for everything from Sunday dinners to holiday feasts. Thinly sliced potatoes are layered with a rich, savory cream sauce and baked until golden, bubbly, and tender. It’s hearty, flavorful, and always a crowd favorite at the table. Scalloped Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s both simple and luxurious. The layers of tender potatoes soak up the creamy sauce and develop a beautiful, golden top that’s hard to resist. It pairs well with roasted meats, poultry, or even as the star of a vegetarian meal. It’s make-ahead friendly, reheats beautifully, and feels like pure comfort in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon Gold potatoes, peeled and thinly sliced
Butter
All-purpose flour
Garlic, minced
Onion (optional, finely chopped or grated)
Milk or half-and-half
Heavy cream (optional, for extra richness)
Salt
Black pepper
Ground nutmeg (optional)
Shredded cheese (cheddar, gruyère, or a blend – optional for a cheesy version)
Fresh thyme or parsley (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C) and grease a baking dish with butter.
I melt butter in a saucepan over medium heat and sauté garlic (and onion, if using) until fragrant.
I whisk in the flour to form a roux and cook for 1–2 minutes.
I gradually whisk in the milk and cream, stirring until smooth and slightly thickened.
I season the sauce with salt, pepper, and nutmeg. If I’m adding cheese, I stir in about 1 cup of shredded cheese until melted.
I arrange half of the potato slices in the baking dish, overlapping slightly.
I pour half of the sauce over the potatoes, then repeat with the remaining slices and sauce.
I cover the dish with foil and bake for 40 minutes.
I remove the foil and continue baking for another 25–30 minutes, until the top is golden and the potatoes are fork-tender.
I let it rest for 10 minutes before serving and garnish with fresh herbs if I want a pop of color.

Servings and timing

This recipe serves about 6 people. It takes 20 minutes to prep and about 70 minutes to bake, plus 10 minutes resting time. From start to finish, it’s ready in about 1 hour and 40 minutes.

Variations

For a cheesy twist, I use gruyère, mozzarella, or cheddar and sprinkle extra cheese on top before baking.
I’ve added thin slices of sweet potato or turnips mixed in with the regular potatoes for more variety.
When I want more depth, I sauté shallots instead of onions and add a splash of white wine to the sauce.
For a lighter version, I use only milk and skip the heavy cream.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven for 20–25 minutes, or until heated through. It can also be microwaved in individual portions, but the oven helps bring back the crisp edges. Scalloped Potatoes

FAQs

Can I make scalloped potatoes ahead of time?

Yes, I assemble the dish and refrigerate it unbaked for up to 24 hours. I add 10–15 extra minutes to the bake time if it’s going into the oven cold.

What’s the best potato to use?

I prefer Yukon Gold or Russet potatoes because they hold their shape well and become wonderfully tender and creamy.

Can I make this without cheese?

Absolutely. Traditional scalloped potatoes don’t include cheese—just a creamy white sauce. It’s delicious either way.

How do I slice the potatoes evenly?

I use a mandoline slicer for uniform thin slices. If I slice by hand, I aim for about 1/8-inch thickness.

Can I freeze scalloped potatoes?

I don’t recommend freezing before baking. However, once baked and cooled, the dish can be frozen and reheated in the oven.

Conclusion

Scalloped Potatoes are one of those timeless side dishes I turn to when I want something cozy, satisfying, and classic. With their rich layers and creamy texture, they pair with almost anything and always leave everyone wanting seconds. Whether I keep it simple or dress it up with extras, this dish never goes out of style.

Scalloped Potatoes

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Scalloped Potatoes are a creamy and comforting side dish featuring thinly sliced potatoes baked in a rich white sauce. With or without cheese, it’s a classic favorite perfect for family dinners or festive occasions.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 40 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 cloves garlic, minced
1/2 small onion, finely chopped (optional)
2 cups milk or half-and-half
1/2 cup heavy cream (optional)
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg (optional)
1 cup shredded cheese (cheddar, gruyère, or blend – optional)
Fresh thyme or parsley for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a saucepan over medium heat, melt butter and sauté garlic and onion (if using) until fragrant.
Whisk in flour to form a roux, cooking for 1–2 minutes.
Gradually whisk in milk and cream until the sauce is smooth and begins to thicken.
Season with salt, pepper, and nutmeg. Stir in cheese, if using, until melted.
Layer half of the potato slices in the baking dish. Pour over half of the sauce.
Repeat with remaining potatoes and sauce.
Cover with foil and bake for 40 minutes.
Remove foil and bake another 25–30 minutes, until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with herbs if desired.