If you’re searching for the kind of hearty, irresistibly creamy comfort food that turns a meal into a memory, scalloped potatoes are the answer every time. This classic dish features tender layers of thinly sliced potatoes bathed in a luscious cheese sauce, baked until bubbly and beautifully golden on top. Whether it’s gracing your Sunday table or highlighting a holiday spread, scalloped potatoes deliver nostalgia, coziness, and pure satisfaction in every forkful.

Scalloped Potatoes Recipe - Recipe Image

Ingredients You’ll Need

These scalloped potatoes may taste like they’ve taken hours, but the magic truly comes from a handful of honest, everyday ingredients. Each component plays a starring role—whether lending creaminess, depth, or that irresistible cheesy crown.

Russet or Yukon Gold Potatoes (2 pounds): Their starchy texture makes for ultra-creamy, perfectly layered potatoes.
Unsalted Butter (3 tablespoons): The start of any good roux, it adds richness and helps build the cheese sauce’s silky base.
All-Purpose Flour (3 tablespoons): Whisked into the butter to thicken your sauce without lumps—crucial for that velvety finish.
Whole Milk (2 cups): Balances the richness of cream, keeping the sauce luscious but not too heavy.
Heavy Cream (1 cup): Dials up the decadence, delivering the signature creamy texture all scalloped potatoes deserve.
Salt (1 teaspoon): Key for seasoning every layer, ensuring the finished dish is anything but bland.
Black Pepper (1/2 teaspoon): Offers just a hint of warmth that plays off the richness of the cheese.
Garlic Powder (1/2 teaspoon): Gives gentle, savory depth to the sauce—so much easier than fussing with fresh garlic.
Onion Powder (1/4 teaspoon): Helps round out the flavors of the cheese sauce for a true savory backbone.
Dried Thyme (1/2 teaspoon, optional): Try this for a subtle herbal note that brightens all the creamy and cheesy layers.
Shredded Sharp Cheddar Cheese (1 1/2 cups): Bold, melty cheddar ties everything together—reserve some for that golden, bubbling crown on top.

How to Make Scalloped Potatoes

Step 1: Prep the Oven and Baking Dish

First things first: set your oven to 375°F (190°C) for that perfectly bubbling finish. While it preheats, grease a 9×13-inch baking dish with butter or cooking spray. This ensures the potatoes release easily later and makes cleanup a breeze.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan, melt the unsalted butter over medium heat until it’s just foamy. Sprinkle in the flour and whisk constantly for one to two minutes. This step cooks away any raw flour taste and gives your sauce a nutty undertone. Gradually pour in the milk and cream, whisking nonstop so the mixture stays smooth. Continue stirring until the sauce gently thickens and can coat the back of a spoon—about three to five minutes. Stir in the salt, black pepper, garlic powder, onion powder, and (if using) thyme. Remove from heat and whisk in 1 cup of the cheddar cheese until it melts into silky perfection.

Step 3: Layer the Potatoes

Lay half of your sliced potatoes in an even layer across the bottom of the prepared dish. Take your time to spread them out, so every bite is filled with creamy, cheesy goodness. Pour half of the cheese sauce over the potatoes, letting it seep between all the little crevices. Repeat with the remaining potato slices, spreading them evenly, and finish by pouring over the rest of the sauce. The more even the layers, the better the bake!

Step 4: Finish with Cheese and Bake

Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover the dish tightly with foil—this traps the steam and helps the potatoes cook up soft and tender. Bake for 40 minutes, then remove the foil to allow the top to crisp and brown. Pop the dish back in the oven for another 25 to 30 minutes, or until the potatoes yield easily to a fork and the top is gloriously golden.

Step 5: Rest and Serve

Once the scalloped potatoes are bubbling and beautifully bronzed, let them rest for at least 10 minutes before serving. This gives the creamy sauce a chance to thicken around the potatoes, ensuring tidy slices and maximum flavor in every bite.

How to Serve Scalloped Potatoes

Garnishes

Top your scalloped potatoes with finely chopped chives, fresh parsley, or a sprinkle of extra cheese for an irresistible pop of color and freshness. For a decadent touch, add a dollop of sour cream or a sprinkle of crispy bacon bits to each serving.

Side Dishes

While scalloped potatoes could easily steal the show, they’re wonderful alongside roasted chicken, glazed ham, or your favorite veggie dish. Their creamy richness balances roasted or grilled meats perfectly and pairs beautifully with green vegetables like peas, asparagus, or a leafy salad.

Creative Ways to Present

Bring a little wow factor by baking and serving the scalloped potatoes in individual ramekins for each guest. Or, shape them in a circular ovenproof dish for elegant dinner parties. You can even add a sprinkle of smoked paprika or layer in sautéed leeks for a fun twist on tradition.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the scalloped potatoes cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container. They’ll keep their creamy texture for up to four days in the fridge.

Freezing

Scalloped potatoes can be frozen with great success. Allow the dish to cool, wrap it tightly with plastic wrap and foil, and store for up to two months. For easy serving, freeze it in individual portions. Thaw overnight in the fridge before reheating.

Reheating

To reheat, cover and warm in a 350°F (175°C) oven until heated through, about 25–30 minutes. If you’re in a rush, microwave individual servings on medium power, keeping an eye out so the sauce doesn’t break. Add a splash of milk or cream if the potatoes seem a bit dry.

FAQs

Can I use a cheese other than cheddar?

Absolutely! Gruyère, Monterey Jack, or a mix of Swiss and cheddar all melt beautifully and give scalloped potatoes a unique flavor twist. Just make sure the cheese you choose melts smoothly for the best texture.

Do I need to peel the potatoes?

Peeling is traditional and gives the dish a softer, creamier feel, but if you’re using thin-skinned Yukon Golds, you can leave the skins on for extra texture and nutrients. Just be sure the potatoes are thoroughly washed beforehand.

How thin should I slice the potatoes?

Aim for 1/8-inch slices for the best results. This ensures they cook evenly and absorb all that wonderful sauce. A mandoline slicer is a handy tool here, but a sharp knife works too—just take your time!

Can I make scalloped potatoes ahead for a party?

Definitely. Assemble the dish (don’t bake it yet), cover, and refrigerate it up to a day in advance. When you’re ready to impress your guests, just pop it in the oven. Add a few extra minutes to the baking time if it’s going in cold.

Why are my scalloped potatoes sometimes runny?

This can happen if the sauce hasn’t thickened enough before layering, or if the potatoes release lots of water as they bake. Be sure your sauce is thick and bubbling before building the casserole, and always let the finished dish rest before serving—it helps set everything beautifully.

Final Thoughts

If you’re craving comfort in casserole form, there’s nothing quite like homemade scalloped potatoes to bring everyone flocking to the table. From their golden, cheesy top to their tender, creamy layers, every bite feels like a little celebration. Try them once, and they’ll become a beloved staple in your kitchen for years to come.

Scalloped Potatoes Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy, cheesy goodness of classic scalloped potatoes with this easy-to-follow recipe. Layers of thinly sliced potatoes bathed in a velvety cheese sauce, baked to golden perfection, make for the ultimate comfort food side dish.

Ingredients

Scale

Potatoes:

2 pounds russet or Yukon gold potatoes (peeled and thinly sliced)

Cheese Sauce:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried thyme (optional)
1 1/2 cups shredded sharp cheddar cheese

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Make Cheese Sauce: In a saucepan, melt butter, whisk in flour, then slowly add milk and cream. Season with salt, pepper, garlic powder, onion powder, and thyme. Stir in 1 cup of cheese until melted.
Layer Potatoes: Arrange half of the potatoes in the dish, pour half of the cheese sauce, then repeat with remaining potatoes and sauce. Top with remaining cheese.
Bake: Cover with foil and bake for 40 minutes. Uncover and bake for 25–30 minutes until golden and tender. Let rest before serving.