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This crowd-favorite Scalloped Potatoes recipe never fails to impress, no matter the occasion. Creamy on the inside with a crispy cheesy top, these potatoes make the perfect side dish for holiday meals, Sunday dinners, or anytime you need some serious comfort food!
Comforting and Classic Homemade Scalloped Potatoes
This recipe takes traditional scalloped potatoes to the next level with a perfectly seasoned cream sauce made from scratch. If you have never made scalloped potatoes at home, this is your sign to give it a go! While you might not have thought you could make these elegant potatoes at home, they’re actually super simple to make, even for beginner cooks.
Making the cream sauce from scratch might seem intimidating, but it’s really just a matter of melting butter, stirring in flour, and whisking in liquids—easier than you might think! The layers of thinly sliced Yukon gold potatoes become tender as they bake, absorbing all that creamy goodness for a side dish that pairs with anything, and it’s especially delicious for holidays or fancy dinners!
Scalloped Potatoes vs Au Gratin
Scalloped potatoes and potatoes au gratin are similar dishes, and have come to be used interchangeably in their names. The main difference is that traditional scalloped potatoes are made with a cream sauce but generally no cheese. The focus is on the creamy sauce. Potatoes au gratin, on the other hand, always include cheese both within the layers and on top, sometimes with breadcrumbs for extra crunch.
This recipe is actually a blend of both styles, as it includes cheese like an au gratin but has the creamier sauce and no breadcrumbs!
Nikki’s Recipe Rundown
- Taste: Cheesy, savory goodness with a creamy sauce that coats each potato slice with rich flavor!
- Texture: Tender potato slices are layered with a silky sauce and melty cheese for a cozy, velvety texture.
- Ease: Simple ingredients and straightforward steps, though slicing takes time without a mandoline.
- Pros: Makes enough to feed a crowd, pairs with almost any main dish, and can be made ahead!
- Considerations: Requires at least an hour of baking time, so plan accordingly for dinner timing!
Scalloped Potato Recipe Ingredients
- Yukon Gold Potatoes: I like using Yukon golds since they have a naturally buttery flavor and perfect starch content!
- Butter & Flour: Use butter and flour to make a roux which will thicken the cream sauce.
- Onion: Adds a subtle sweetness and deeper flavor to the potatoes.
- Garlic: Freshly minced is recommended, but you can use garlic powder in a pinch.
- Chicken Stock: Adds some extra flavor to the sauce! You can use vegetable stock to keep it vegetarian.
- Heavy Cream & Whole Milk: This is the base of the cream bechamel sauce.
- Thyme: For an aromatic, cozy flavor.
- Kosher Salt & Black Pepper: To taste!
- Paprika: Optional, for a bit of color in the sauce.
- Cheddar Cheese: Freshly grated cheese off the block is essential for a smooth texture. The pre-grated cheese doesn’t melt as well!
Best Potatoes For Scalloped Potatoes
For the best scalloped potatoes, Yukon Gold are the top choice due to their medium starch content, naturally buttery flavor, and ability to hold their shape while becoming creamy. Russets can work but might break down a bit more, while red potatoes and new potatoes are too waxy and don’t absorb the sauce well.
How To Make Scalloped Potatoes
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Roux
Wash and scrub the potatoes. Slice to about ⅛ thick on a mandoline if you have one. This ensures the potatoes are even thickness.
Preheat oven to 400℉ and butter or lightly spray a 9 X 13 baking dish, set aside.
Melt butter in a large saute pan over medium heat. Add the garlic and saute for 1 minute.
OPTIONAL: If you would like to soften the onions, you can add them to the saucepan with the melted butter before you add the flour and saute for 5-6 minutes until translucent and fragrant. Sauteing them gives them a nutty flavor and softens the bite. Add the garlic and saute for another 1-2 minutes. OR you can layer them in raw with the potatoes in the steps below.
Stir in the flour until it is evenly combined, and cook for another 1-2 minutes.
Step 2 | Make into a Sauce
Gradually pour in the broth and whisk until combined.
Slowly whisk in the cream and milk.
Continue to stir until all is added.
Then add the salt, black pepper, paprika, and thyme leaves and whisk until combined.
Whisk often for about 2-4 minutes or until the sauce lightly coats the back of a spoon.
You do not want this to come to a boil; just until it simmers around the edges of the pan and thickens. Remove from heat.
Step 3 | Assemble
Layer half of the potatoes at the bottom of the prepared baking dish. Top with half of the onion slices (if using raw). Sprinkle with extra salt to taste (if you like).
Then top with half the sauce and half of the cheese. Repeat the layers with the remaining potatoes, onion, sauce, and remaining cheese.
Cover and bake for 40 minutes, then uncover and bake for 25 to 30 minutes, or until the potatoes are tender and the cheese on top is browned.
Let the casserole sit for 10-15 minutes before serving warm.
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Make The Best Scalloped Potatoes in Advance
Scalloped potatoes are perfect for make-ahead preparation, but you have the option to prep ahead or fully bake and reheat:
Prep ahead (1 day before):
- Prepare the cream sauce and let it cool completely. Store for up to 1 day in the fridge.
- On the day of, slice the potatoes.
- Assemble and bake.
Fully bake and reheat:
- Bake the entire dish and cool completely.
- Refrigerate for up to 3 days.
- Reheat covered at 350°F for 30-35 minutes until hot throughout.
Recipe Tips
- For consistently sized potato slices, I recommend using a mandoline for ease!
- When making the cream sauce, bring it to just a simmer, not a boil, to prevent curdling.
- Have patience! It is important to let the dish rest for 10-15 minutes before serving to allow the sauce to set.
- Always use freshly grated cheese, as opposed to pre-shredded cheese mixtures that are coated with anti-caking agents that prevent the cheese from melting seamlessly into the potatoes.
Variations and Substitutions
- Cheese: Swap cheddar for Gruyère, Swiss, or a combination of cheeses, just make sure to freshly grate them!
- Add protein: Mix in ham, bacon, or leftover rotisserie chicken between layers for added protein and savory flavor.
- Herbs: Feel free to replace thyme with rosemary, sage, parsley, or a mix of fresh herbs.
- Add vegetables: Layer in sautéed mushrooms, spinach, or leeks for extra flavor and nutrition!
Recipe FAQs
Your slices may be too thick, the dish might be packed too tightly, or it needs more baking time. Cover with foil to steam potatoes if the top is browning before they’re tender.
It is best to allow them to cook covered for part of the baking time, and uncovered for part of it to allow it to brown! If you uncover it and then see it is getting too brown too quickly, feel free to cover it again until they are finished.
Yes, but the sauce won’t be as rich. Use whole milk and add 2 tablespoons more butter to the roux for added richness.
How to Store Homemade Scalloped Potatoes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: To freeze, cool completely, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat covered at 350°F until hot throughout (about 20-30 minutes). Keep in mind that freezing and reheating will alter the texture.
What to Serve With This Recipe For Scalloped Potatoes
These scalloped potatoes pair beautifully with so many main dishes. Serve alongside a juicy Mississippi pot roast, slow cooker beef brisket, or lemon butter chicken for a comforting meal.
For holiday dinners, they’re perfect next to a prime rib, deep fried turkey or honey baked ham. Balance the richness with simple green vegetables like air fryer green beans, oven roasted broccoli, or pea salad.
For a more substantial vegetable side, try a sweet potato casserole or cream corn casserole! Leftovers reheat beautifully and can be turned into a meal of their own – try adding diced ham and serving with a side salad for a simple lunch the next day.
Other Recipes to Try
- Homemade Mashed Potatoes
- Broccoli Casserole Recipe
- Loaded Mashed Potatoes
- Parmesan Roasted Potatoes
- Ground Beef & Potatoes Skillet
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Best Scalloped Potatoes
Ingredients
- 4 pounds Yukon gold potatoes, sliced into 1/8 inch rounds (approx 10-12 small potatoes)
- 3 tablespoons butter
- ¼ cup all-purpose flour
- ½ of a medium yellow or sweet onion, peeled and thinly sliced (optional; use 1 teaspoon of onion powder if not using*)
- 4 cloves of garlic, minced (or 1 teaspoon garlic powder*)
- 1 cup chicken stock or vegetable stock
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt, plus more to sprinkle on layered potatoes
- ½ teaspoon black pepper
- Leaves from 3 thyme sprigs, about 1 teaspoon fresh or ½ teaspoon dried
- Pinch of paprika , for color, optional
- 1 – 2 cups freshly grated cheddar cheese, freshly shredded with a box grater
- Garnish with extra fresh thyme leaves
Instructions
- Wash and scrub potatoes. Slice to about ⅛ thick on a mandoline if you have one. A mandoline helps with keeping the potato thickness even, but this can be done with a sharp knife.
- Preheat oven to 400℉ and butter or lightly spray a 9 X13 baking dish, set aside.
- Melt butter in a large saute pan over medium heat. Add the garlic and saute for 1 minute.OPTIONAL: Sauté the onion, garlic and flour. Melt butter in a large saute pan over medium-high heat. If you would like to soften the onions, you can add them to the saucepan with the melted butter before you add the flour and saute for 5-6 minutes until translucent and fragrant. Sauteing them gives them a nutty flavor and softens the bite. Add the garlic and saute for another 1-2 minutes.3 tablespoons butter, 4 cloves of garlic
- Stir in the flour until it is evenly combined and cook for another 1-2 minutes1/4 cup all-purpose flour
- Gradually pour in the broth and whisk until combined. Slowly whisk in the cream and milk. Then add the salt, black pepper, paprika, and thyme leaves and whisk until combined. Whisk often for about 2-4 minutes or until the sauce lightly coats the back of a spoon. You do not want this to come to a boil, just until it simmers around the edges of the pan and thickens. Remove from heat.1 cup chicken stock or vegetable stock, 1 1/2 cups heavy cream, 1 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, Pinch of paprika, Leaves from 3 thyme sprigs
- Layer half of the potatoes at the bottom of the prepared baking dish. Top with half of the onion slices (if using raw). Sprinkle with extra salt and to taste. Then top with half the sauce and half of the cheese. Repeat the layers with the remaining potatoes, onion, sauce, and remaining cheese.4 pounds Yukon gold potatoes, 1/2 of a medium yellow or sweet onion, 1 – 2 cups freshly grated cheddar cheese
- Cover and bake for 40 minutes, then uncover and bake for 25 to 30 minutes, or until the potatoes are tender and the cheese on top is browned. (If you feel the top is getting too brown, you can recover with foil and continue baking.)
- Let the casserole sit for 10-15 minutes before serving warm.Garnish with extra fresh thyme leaves
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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