Creamy Scalloped Potatoes Recipe
Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce until tender and golden. Unlike au gratin potatoes, traditional scalloped potatoes don’t always include cheese, though modern versions often do.
This classic comfort food features layers of potatoes covered in a rich, velvety cream sauce. The top becomes beautifully browned and slightly crispy while the inside stays soft and creamy.
Perfect for holidays, family dinners, or any time you need a crowd-pleasing side dish. They pair wonderfully with roasted meats, grilled chicken, or baked ham.
Why You’ll Love This Recipe
These scalloped potatoes deliver restaurant quality results at home. The combination of cream, butter, and cheese creates an incredibly rich and satisfying dish.
The recipe is surprisingly simple despite looking impressive. You’ll need just basic ingredients and minimal prep work to create something truly special.
Make ahead friendly and easily doubled for larger gatherings. They reheat beautifully, making them ideal for holiday meal planning.
Ingredients You’ll Need
For the potatoes:
Yukon gold potatoes work best because they hold their shape while becoming tender. Their buttery flavor complements the cream sauce perfectly.
Gruyere cheese adds nutty, sophisticated flavor, but you can substitute with sharp cheddar if needed. The combination of cheeses creates the perfect melt and flavor balance.
Essential Kitchen Tools
You’ll need a sharp knife or mandoline slicer for uniform potato slices. Consistent thickness ensures even cooking throughout the dish.
A 9×13 inch baking dish works perfectly for this recipe. Choose one that’s at least 2 inches deep to hold all the layers.
A medium saucepan for making the cream sauce and a whisk for smooth results. Aluminum foil will cover the dish during initial baking
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Pro Tips for Perfect Scalloped Potatoes
Slice potatoes uniformly, about â…› inch thick, for even cooking. A mandoline makes this much easier and faster than knife work.
Don’t rinse the sliced potatoes as the starch helps thicken the sauce. Work quickly after slicing to prevent browning, or keep them in cold water and pat dry before using.
Let the dish rest for 10 to 15 minutes after baking. This allows the sauce to thicken and makes serving much cleaner and easier.
Creamy Scalloped Potatoes Recipe
8
servings20
minutes1
hour35
minutes1
hour55
minutesRich and creamy scalloped potatoes featuring tender potato slices baked in a velvety Gruyere cheese sauce. This classic comfort food side dish is perfect for holidays and special dinners.
Ingredients
3 pounds Yukon gold potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1½ cups shredded Gruyere cheese, divided
½ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
Fresh thyme for garnish (optional)
Directions
- pounds Yukon gold potatoes, thinly sliced
- cups heavy cream
- cup whole milk
- cloves garlic, minced
- tablespoons butter
- tablespoons all-purpose flour
- cups shredded Gruyere cheese, divided
- cup grated Parmesan cheese
- teaspoon salt
- teaspoon black pepper
- teaspoon nutmeg
- Fresh thyme for garnish (optional)
Notes
- Cheese Swaps: Replace Gruyere with sharp white cheddar, fontina, or Swiss cheese for different flavor profiles.
Make Ahead: Assemble up to 24 hours ahead, cover tightly, and refrigerate. Add 10 to 15 minutes to covered baking time if baking from cold.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 350°F until warmed through.
Potato Tips: Russet potatoes can be substituted but may be slightly less creamy. Keep slices uniform for even cooking.
Dairy Free Option: Use full fat coconut milk and dairy free butter, omit cheese or use dairy free alternatives.
For more classic potato recipes, check out this collection of potato side dishes from Food Network.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Total Fat | 28g |
| Sugars | 4g |
| Protein | 12g |
Step-by-Step Instructions
Step 1: Prepare the Cream Sauce
Melt butter in a medium saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Sprinkle in the flour and whisk constantly for 2 minutes to create a roux, which will thicken your sauce.
Gradually pour in the heavy cream and milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until it thickens slightly and coats the back of a spoon. Remove from heat and stir in salt, pepper, nutmeg, and 1 cup of the Gruyere cheese until melted and smooth. The sauce should be creamy and pourable, not too thick.
Step 2: Slice and Layer the Potatoes
Using a mandoline or sharp knife, slice the potatoes into uniform â…› inch rounds. Keep the slices consistent so everything cooks evenly. Peel the potatoes only if you prefer, but leaving the skin on adds texture and nutrients.
Butter your 9×13 inch baking dish generously. Arrange about one third of the potato slices in an overlapping layer on the bottom of the dish. Season this layer lightly with a pinch of salt and pepper. Pour about one third of the cream sauce over this first layer, making sure to distribute it evenly. Repeat this process two more times, creating three distinct layers of potatoes and sauce.
Step 3: Add Cheese and Cover
After creating all your layers, pour any remaining cream sauce over the top layer of potatoes. Use a spoon to gently press down on the potatoes to ensure they’re submerged in the sauce, which prevents dry spots.
Sprinkle the remaining ½ cup of Gruyere cheese and all of the Parmesan cheese evenly over the top. Cover the baking dish tightly with aluminum foil. The foil traps steam and helps the potatoes cook through without the top burning before the inside is tender.
Step 4: Bake Covered, Then Uncovered
Preheat your oven to 375°F (190°C). Place the covered baking dish on the middle rack and bake for 45 minutes. During this time, the potatoes will steam and become tender while absorbing the flavors of the cream and cheese.
After 45 minutes, carefully remove the foil. The potatoes should be mostly tender when pierced with a knife. Return the dish to the oven uncovered and bake for an additional 25 to 30 minutes. The top should turn golden brown and bubbly, with crispy edges forming around the sides. If the top browns too quickly, tent loosely with foil.
Frequently Asked Questions
Can I make scalloped potatoes ahead of time?
Yes, assemble the dish completely up to 24 hours before baking. Cover tightly with plastic wrap and foil, then refrigerate. When ready to bake, remove from the fridge 30 minutes before cooking and add 10 to 15 minutes to the covered baking time.
Why are my scalloped potatoes watery?
Watery scalloped potatoes usually result from not baking long enough or cutting the potatoes too thick. Make sure to bake until the sauce is visibly bubbling and thickened, and always let the dish rest 10 to 15 minutes before serving to allow the sauce to set.
