There’s something about a bubbling dish of scalloped potatoes coming out of the oven that makes any house feel like home.
The creamy sauce, tender layers of potatoes, and golden, slightly crisp edges instantly bring back memories of family dinners and holiday gatherings.
In my house, this dish was always reserved for “special occasions”, Easter, Christmas, or any Sunday dinner when we needed something comforting and indulgent.
As soon as the potatoes hit the oven, the whole kitchen fills with the aroma of garlic, butter, and cream mingling together, a scent that could make even the pickiest eater peek in to ask,
“When’s dinner?” I still remember watching my grandmother whisk the sauce by hand, always saying, “The secret’s in the patience, don’t rush the roux.” She was right.
This recipe brings that same classic flavor but with a few modern shortcuts that make it completely foolproof.
It’s perfect for holidays, potlucks, or cozy family meals, pairing beautifully with ham, roast chicken, or a crisp green salad.
Whether you’re cooking for guests or just treating yourself to something warm and creamy, these scalloped potatoes will feel like a hug on a plate.
Scalloped Potatoes Recipe
Ingredients
Method
- Preheat the oven.
- Set your oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish.
- Prepare the sauce.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute until smooth and lightly golden. Slowly pour in the milk and cream, whisking constantly to avoid lumps.
- Add flavor.
- Stir in the garlic, salt, pepper, onion powder, and paprika. Continue whisking until the sauce thickens and gently coats the back of a spoon, about 5–7 minutes. Remove from heat and stir in 1 cup of the cheddar cheese and ¼ cup Gruyère until melted.
- Layer the potatoes.
- Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the sauce evenly over the potatoes. Repeat with remaining potatoes and sauce, spreading to cover completely.
- Top with cheese.
- Sprinkle the remaining cheddar and Gruyère evenly on top, then dust with Parmesan.
- Bake until golden and bubbly.
- Cover with foil and bake for 35 minutes. Remove the foil and continue baking for another 25–30 minutes, until the potatoes are tender and the top is golden brown.
- Rest and serve.
- Let the dish rest for 10–15 minutes before serving. The sauce will thicken as it cools slightly, making it easier to serve neat portions.
About the Recipe
What makes this the best scalloped potatoes recipe is its balance of rich, cheesy flavor and creamy texture, without turning greasy or runny.
Thinly sliced potatoes are baked in a velvety, garlicky cream sauce, layered with shredded cheese that melts into every bite. The top bakes to a perfect golden crust while the inside stays tender and luxurious.
It’s simple to make with just a few pantry staples, potatoes, butter, milk, cream, cheese, and seasoning, but the method is what matters most. The roux-based sauce thickens beautifully, ensuring every layer of potatoes is coated and creamy, never watery.
This recipe serves about 6–8 people, making it ideal for a dinner party, Sunday supper, or holiday spread.
You can even prep it a day ahead, then just bake it when ready. It’s comfort food at its best, classic, creamy, and endlessly satisfying.
Ingredients
- 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about ⅛ inch thick)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon onion powder (optional, for extra flavor)
- ¼ teaspoon paprika
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded Gruyère or mozzarella cheese
- 2 tablespoons grated Parmesan cheese (for topping)
- Fresh thyme or parsley for garnish (optional)
Optional mix-ins:
- ½ cup cooked, crumbled bacon for a smoky twist
- 1 small onion, sautéed in butter before layering
- A handful of spinach or kale for a lighter touch
Instructions
- Preheat the oven.
Set your oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish. - Prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute until smooth and lightly golden. Slowly pour in the milk and cream, whisking constantly to avoid lumps. - Add flavor.
Stir in the garlic, salt, pepper, onion powder, and paprika. Continue whisking until the sauce thickens and gently coats the back of a spoon, about 5–7 minutes. Remove from heat and stir in 1 cup of the cheddar cheese and ¼ cup Gruyère until melted. - Layer the potatoes.
Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the sauce evenly over the potatoes. Repeat with remaining potatoes and sauce, spreading to cover completely. - Top with cheese.
Sprinkle the remaining cheddar and Gruyère evenly on top, then dust with Parmesan. - Bake until golden and bubbly.
Cover with foil and bake for 35 minutes. Remove the foil and continue baking for another 25–30 minutes, until the potatoes are tender and the top is golden brown. - Rest and serve.
Let the dish rest for 10–15 minutes before serving. The sauce will thicken as it cools slightly, making it easier to serve neat portions.
Tips for Success
The key to perfect scalloped potatoes lies in the slicing. Try to keep the slices uniform so they cook evenly, using a mandoline makes this quick and precise.
If the slices are too thick, the potatoes can end up firm in the middle.
Choosing the right potato also makes a difference. Yukon Golds give a buttery texture and hold their shape, while Russets create a softer, creamier dish. Either works beautifully depending on your preference.
When making the sauce, don’t rush the roux. Let the butter and flour cook together for a full minute before adding milk, this eliminates the raw flour taste and helps the sauce thicken properly.
Lastly, resist cutting into the casserole right out of the oven. Letting it rest helps everything set, ensuring each slice is creamy but not runny.
What Goes Well With It
Scalloped potatoes are the ultimate side dish chameleon. They shine next to a holiday ham, roast chicken, or turkey, but they’re just as lovely paired with a simple green salad for a cozy vegetarian dinner.
For brunch, serve a small portion alongside scrambled eggs and crispy bacon, it’s indulgent and satisfying. Or make it the star of a winter supper with roasted vegetables and a glass of crisp white wine.
When I serve this at family gatherings, I always add a basket of warm rolls and a pitcher of iced tea. The contrast of creamy potatoes and cool, refreshing tea feels like pure comfort and balance on the table.
Nutrition & Health Benefits
While scalloped potatoes are a comfort food, they also deliver some wholesome nutrition. Potatoes are rich in potassium, vitamin C, and fiber, especially if you leave a bit of the peel on for texture.
Using real cheese and cream gives you calcium and protein, while whole milk adds richness without being overly heavy. If you’d like a lighter version, you can use half milk and half chicken broth or swap in reduced-fat cheese.
For a heartier, more nutrient-packed twist, try adding layers of spinach or kale between the potatoes. You’ll boost the vitamin content while keeping that indulgent, creamy flavor intact.
How to Store & Reheat
Scalloped potatoes keep beautifully, which makes them ideal for make-ahead entertaining. Once cooled, cover tightly and store in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven for about 20–25 minutes, or until heated through. For smaller portions, the microwave works well, just add a splash of milk before reheating to keep the sauce creamy.
If you want to freeze leftovers, divide them into portions and wrap each tightly. They’ll last up to 2 months in the freezer. To serve, thaw overnight in the fridge and reheat as above.
I often freeze individual servings for quick weeknight sides, it’s a time-saver and just as delicious the second time around.
Closing Personal Touch
This scalloped potatoes recipe has earned a permanent spot in my family’s comfort food rotation. It started as a holiday-only dish, but once I realized how easy it was to make, it began appearing on weeknights too.
My kids call it “cheesy potato heaven,” and my husband insists it should never be left off a Sunday roast menu.
Every time I make it, I’m reminded of those holiday dinners with my grandmother, the laughter, the stories, and the way the potatoes always disappeared first.
Food has a way of carrying memories, and this dish feels like the edible version of nostalgia.
So if you’re looking for something cozy, classic, and guaranteed to win hearts at the table, give this easy scalloped potatoes recipe a try.
It’s the kind of side that quietly steals the show, and might just become your new family favorite.
