Scalloped Potatoes are the classic comfort food side dish that never fails to steal the show at family dinners and holiday gatherings. Richly creamy, layered with thinly sliced potatoes swimming in a luscious cheesed-up sauce, and crowned with a golden, bubbly finish, this recipe is pure home-cooked magic. Whether gracing your Sunday roast or making an appearance at a potluck, these luscious Scalloped Potatoes are guaranteed to disappear fast. Let’s dive in and create a dish that gives every meal a little nostalgic sparkle!

Scalloped Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Don’t you love recipes where simple, familiar ingredients come together for something extraordinary? That’s what you get here. Every item is chosen for the role it plays in flavor, texture, or that signature golden color—and believe me, you’ll taste the difference!

Russet potatoes: These are perfect for scalloped potatoes because they’re starchy enough to thicken the sauce and get deliciously tender as they bake.
Unsalted butter: Adds richness and forms the foundation for a silky, flavorful roux.
All-purpose flour: Thickens the sauce just enough to cling to every potato layer—bye-bye, watery casseroles!
Whole milk: Creamy and lush, milk provides the essential start to that dreamy cheese sauce.
Heavy cream: This is what gives scalloped potatoes their next-level richness and ultra-smooth texture.
Garlic clove: Just a bit, minced, adds a subtle aromatic background that wakes up every bite.
Salt: Essential for making the flavors in the potatoes and sauce pop—don’t skimp!
Black pepper: A classic seasoning that brings warmth and depth to the creamy layers.
Ground nutmeg: The secret ingredient! It adds just a dash of complexity and rounds out the creaminess.
Shredded sharp cheddar cheese: Melts beautifully and gives a punchy cheddar flavor—always a crowd pleaser.
Grated Parmesan cheese: Sprinkled on top, Parmesan gives a salty, golden crust that’s irresistible.
Chopped fresh parsley (optional): For a fresh, vibrant garnish that brightens the final dish.

How to Make Scalloped Potatoes

Step 1: Prep the Baking Dish and Oven

Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or a spritz of nonstick spray—this prevents sticking and helps those cheesy edges caramelize. A prepared dish makes assembly a breeze later!

Step 2: Create the Cheese Sauce

In a medium saucepan over medium heat, melt the unsalted butter until it’s just foamy. Sprinkle in the flour and whisk constantly for about a minute; this forms a smooth roux that creates thickness in your sauce. Gently pour in both the milk and heavy cream, whisking continuously to keep things lump-free. Stir in the minced garlic, salt, pepper, and nutmeg, then keep cooking and stirring until the mixture gently thickens—about five minutes. Remove the pan from the heat and fold in that glorious sharp cheddar cheese until it’s melted and your sauce is velvety smooth.

Step 3: Layer the Potatoes and Sauce

Arrange half the sliced russet potatoes in the greased baking dish, overlapping ever so slightly to create a gorgeous base. Pour half of your rich cheese sauce over the potatoes, letting it sneak into all the little nooks. Repeat this process with the remaining potatoes and cheese sauce, ensuring every potato slice gets its fair share of creamy coverage.

Step 4: Finish and Bake

Sprinkle the top with grated Parmesan cheese for that golden, bubbling finish we all crave. Cover the baking dish with foil—this helps the potatoes steam and become ultra tender. Bake for 45 minutes with the foil, then remove the cover and let it bake for another 25 to 30 minutes. Watch as it transforms, bubbling and browning until the top is irresistibly golden, the sauce is thick and creamy, and the potatoes yield easily to a fork.

Step 5: Rest and Garnish

Allow your scalloped potatoes to rest for at least 10 minutes before serving. This gives the sauce time to set so every scoop is creamy but holds together nicely. If you’d like, sprinkle a little fresh parsley over the top right before serving for a lovely pop of color and freshness.

How to Serve Scalloped Potatoes

Garnishes

Scalloped Potatoes are perfection with just a bit of fresh parsley for color and brightness. If you want to get a little fancy, try a sprinkle of chives or thinly sliced green onions for light onion flavor and extra flair. For the bold, a dusting of smoked paprika can give a subtle kick and beautiful color contrast.

Side Dishes

This creamy potato dish pairs perfectly with roasted meats like chicken, beef, or ham, making it ideal for big dinners. For a lighter spread, serve alongside a crisp green salad and roasted vegetables—something with a little acidity and crunch balances out the richness of the scalloped potatoes wonderfully. It’ll complement everything from weeknight dinners to holiday feasts.

Creative Ways to Present

For a fun presentation, you can bake scalloped potatoes in individual ramekins for personal servings—perfect for dinner parties! Or add layers of caramelized onions or a handful of crispy cooked bacon between the potatoes for a spin that’ll have your guests asking for the recipe. Yukon Gold potatoes are a lovely alternative if you want a creamy texture with a golden hue.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover scalloped potatoes, cover the dish tightly with plastic wrap or transfer to an airtight container. They’ll keep perfectly in the refrigerator for up to 4 days, making them great for easy reheating during the busy workweek.

Freezing

Scalloped potatoes can be frozen, though the texture may become a bit softer after thawing. Allow the dish to cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating—this ensures even warming and helps maintain the creamy consistency.

Reheating

To bring leftovers back to their bubbling best, cover with foil and reheat in a 350°F oven until hot throughout, about 20–30 minutes. For individual portions, the microwave works in a pinch, but the oven delivers the best texture and keeps the top nice and golden.

FAQs

Can I use a different type Side Dish

Absolutely! While russets are classic for their starchiness and creamy texture, Yukon Gold potatoes offer a buttery flavor and hold their shape well. Both make delicious scalloped potatoes, so use what you love or have on hand.

How do I get perfectly even potato slices?

A mandoline slicer is a kitchen hero for slicing potatoes paper thin and uniform, but a sharp knife and a steady hand work too. Thin, even slices are key to tender, evenly cooked scalloped potatoes.

Can I make this dish ahead of time?

Yes! Assemble the dish up to the point of baking, cover tightly, and store in the refrigerator for up to 24 hours in advance. When ready to bake, allow it to sit at room temperature for about 30 minutes, then proceed with baking as directed.

What’s the difference between scalloped potatoes and au gratin potatoes?

Great question! Scalloped potatoes typically feature a creamy sauce (like this recipe) and sometimes cheese, while “au gratin” specifically refers to the cheesy breadcrumb crust on top. This dish is a little bit of both—creamy, cheesy, and irresistibly golden on top!

Why is it important to let the scalloped potatoes rest before serving?

Letting your scalloped potatoes rest gives the sauce a chance to thicken and the layers to firm up slightly. You’ll get neater slices, and the flavors will meld wonderfully—trust me, the short wait is worth it!

Final Thoughts

Making Scalloped Potatoes at home is a true act of kitchen love—it’s comfort food in every creamy, cheesy bite. I hope you give this recipe a whirl and watch it become a fast favorite at your table. Happy cooking, and enjoy every spoonful!

Scalloped Potatoes Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in rich and creamy Scalloped Potatoes, a classic side dish perfect for any occasion. Layers of thinly sliced potatoes are smothered in a decadent cheese sauce and baked to golden perfection.

Ingredients

Scale

Potatoes:

2 pounds russet potatoes (peeled and thinly sliced)

Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1 garlic clove (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

Garnish:

Chopped fresh parsley for garnish (optional)

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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: Melt butter in a saucepan, whisk in flour, then gradually add milk and cream. Stir in garlic, salt, pepper, and nutmeg. Cook until thickened. Remove from heat and mix in cheddar cheese until smooth.
Layer Potatoes: Arrange half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over them. Repeat with remaining potatoes and sauce. Sprinkle Parmesan on top.
Bake: Cover with foil and bake for 45 minutes. Uncover and bake for 25–30 minutes until golden and bubbly. Let rest before serving, garnish with parsley if desired.

Notes

For added flavor, consider incorporating cooked bacon or caramelized onions between the potato layers.
Yukon Gold potatoes are a suitable alternative to russets in this recipe.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baking
Cuisine: American