Name: Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds russet potatoes, peeled and thinly sliced; 2 cups whole milk; 1 cup heavy cream; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup shredded cheddar cheese; 1 small onion, finely chopped; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon garlic powder

Hey y’all! If you’re searching for the ultimate comfort food side dish, these Scalloped Potatoes will steal the show every time. With layers of thinly sliced potatoes bathed in a luscious, creamy sauce and baked to golden, bubbly perfection, this dish is a dream for holiday dinners, potlucks, or an indulgent weeknight treat. Ready to make a crowd-pleaser that’ll have everyone coming back for seconds? Let’s get cooking!

Why You’ll Love This Scalloped Potatoes Recipe

Ultra-creamy texture with perfectly tender, melt-in-your-mouth potatoes.
Easy to prep ahead, making it ideal for holiday gatherings or busy weeknights.
Customizable—add cheese, herbs, or ham for your own twist.
Family-friendly and always a crowd-pleaser at potlucks or dinner parties.
Simple, pantry-friendly ingredients you probably already have at home!

Scalloped Potatoes Ingredients List

Russet potatoes – 2 ½ lbs (about 6 medium), peeled and sliced ⅛-inch thick
Unsalted butter – 4 tablespoons
All-purpose flour – 3 tablespoons
Whole milk – 2 cups
Heavy cream – 1 cup
Garlic – 2 cloves, minced
Salt – 1 ½ teaspoons
Black pepper – ½ teaspoon
Gruyère cheese (optional, for extra creaminess) – 1 cup, shredded
Paprika – ½ teaspoon
Fresh thyme (optional) – 1 tablespoon, chopped

How to Make Scalloped Potatoes: Step-by-Step Directions

1. Prep the Potatoes

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
Peel the potatoes and slice them into even ⅛-inch rounds using a sharp knife or mandoline for best results.

2. Make the Creamy Sauce

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Gradually pour in the milk and heavy cream, whisking until smooth. Continue cooking until the sauce thickens, about 3-5 minutes.
Season with salt, pepper, and paprika. Stir in the Gruyère cheese (if using) until melted and the sauce is creamy.

3. Assemble the Scalloped Potatoes

Arrange half of the potato slices in the bottom of your prepared baking dish.
Pour half of the creamy sauce over the potatoes and sprinkle with half the fresh thyme.
Layer the remaining potatoes on top, then cover with the rest of the sauce and thyme.

4. Bake to Perfection

Cover the dish tightly with foil and bake for 40 minutes.
Remove the foil and bake for another 25-30 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Let cool for 10-15 minutes before serving for the perfect creamy set.

Notes & Tips for Creamy Scalloped Potatoes

For uniform slices and even cooking, use a mandoline slicer.
Don’t skip the resting time—letting your scalloped potatoes cool allows the sauce to thicken and set.
For more about potato varieties, check out this potato guide from Bon Appétit.

Scalloped Potatoes Variations

Cheesy Scalloped Potatoes: Add 1 cup of sharp cheddar cheese between layers for an extra gooey finish.
Loaded Scalloped Potatoes: Mix in diced ham, cooked bacon, or sautéed onions for a heartier dish.
Herb-Infused: Add fresh rosemary, chives, or dill for a pop of herbal flavor.

Required Equipment for Scalloped Potatoes

9x13-inch baking dish
Mandoline slicer or sharp knife
Medium saucepan
Whisk
Cutting board & peeler
Measuring cups and spoons
Aluminum foil

Scalloped Potatoes Storage Instructions

Cool completely before storing in an airtight container in the refrigerator.
Scalloped potatoes last up to 4 days in the fridge.
Reheat covered in the oven at 350°F (175°C) until warmed through, about 20 minutes; add a splash of milk if needed to refresh the sauce.
To freeze, wrap tightly and freeze for up to 2 months—thaw overnight before reheating.

Serving Recommendations & Pairings for Scalloped Potatoes

Perfect with roasted chicken, baked ham, grilled steak, or hearty salads.
Enjoy alongside green beans, roasted Brussels sprouts, or a crisp Caesar salad for balance.
Try pairing with a glass of Chardonnay or Pinot Noir for a classic combo.

Scalloped Potatoes Pro Tips for Success

Use starchy potatoes like Russets for the creamiest, richest results (learn more here).
Cover with foil for the first part of baking to prevent over-browning before the potatoes are cooked through.
Let the dish rest at least 10 minutes before slicing to ensure neat, creamy layers.

Scalloped Potatoes FAQ

Can I make scalloped potatoes ahead of time?: Absolutely! Assemble up to 1 day ahead, cover, and refrigerate—bake fresh when ready to serve.
Why are my scalloped potatoes watery?: This can happen if you use low-starch potatoes or skip thickening the sauce; always use Russets and cook the sauce until thickened.
Can I use non-dairy milk or gluten-free flour?: Yes! Substitute non-dairy milk and gluten-free flour for a lighter or allergy-friendly version—just expect slight texture changes.

Prep Time: 20 minutes
Cook Time: 65-70 minutes
Total Time: 1 hour 30 minutes

Scalloped Potatoes