These scalloped potatoes are the cozy side that everyone reaches for first. Paper-thin slices bake in a silky garlic cream until tender, with irresistible golden edges. It is simple, homestyle comfort that fits any table.
Scalloped Potatoes
Equipment
- 1 9x13 inch baking dish
- 1 Saucepan
- 1 Whisk
- 1 Mandoline or sharp knife
- 1 Aluminum foil
Ingredients
Potatoes
- 3 lb Yukon Gold potatoes peeled if desired, thinly sliced about 1/8-inch
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup Gruyere or sharp cheddar, shredded (optional)
- 0.25 cup Parmesan, grated (optional)
Cream Sauce
- 3 tbsp unsalted butter
- 1 onion finely chopped (about 1 cup)
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 2 cups whole milk warmed
- 1 cup heavy cream warmed
- 1 tsp fresh thyme leaves chopped (or use a pinch of dried)
- 0.125 tsp ground nutmeg pinch
- 0.5 tsp kosher salt to taste, as needed
- 0.25 tsp black pepper to taste, as needed
Instructions
- Heat the oven to 350°F. Grease a 9x13-inch baking dish. Peel the potatoes if you like, then slice them about 1/8 inch thick using a mandoline or a sharp knife.
- In a saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until soft. Stir in the minced garlic for 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring. Slowly whisk in the warm milk, then the cream. Simmer gently until the sauce thickens and coats the back of a spoon. Season with salt, pepper, a pinch of nutmeg, and a little fresh thyme.
- Arrange half the potatoes in the dish, overlapping slightly. Season lightly with salt and pepper. Pour over half the sauce. If using cheese, sprinkle a modest layer. Repeat with the remaining potatoes, sauce, and a final light sprinkle of cheese.
- Cover the dish with foil and bake for about 45 minutes. Uncover and bake 20 to 30 minutes more, until the top is golden and the potatoes are tender when pierced.
- Let the dish rest for 10 to 15 minutes before serving so the sauce settles into a silky, sliceable texture.
Notes
Nutrition
Why You’ll Love This Scalloped Potatoes
- Familiar ingredients, big flavor. Nothing fussy, just pantry and fridge staples that turn into something special.
- Ultra creamy with a delicate texture. The potatoes melt into the sauce while the top turns beautifully golden.
- Make ahead friendly. Assemble earlier in the day, bake before dinner, and serve hot and bubbly.
- Pairs with everything. From roast chicken to a simple salad, it always fits.
Scalloped Potatoes Ingredients & Substitutions
- Potatoes: Yukon Gold hold their shape and stay creamy. Russet also work and turn extra tender.
- Butter: Adds richness. Substitute olive oil if you prefer.
- Onion and garlic: Build savory depth. Shallots are a gentle swap.
- All-purpose flour: Helps thicken the sauce. Use cornstarch for a gluten-free option.
- Milk and cream: A mix gives the best texture. Use all milk for a lighter bake or half-and-half for convenience.
- Cheese (optional): A handful of Gruyere, cheddar, or Parmesan adds a subtle savory note. Skip for a classic, cheese-free version.
- Fresh herbs: Thyme or rosemary brighten the dish. Dried herbs work in a pinch.
- Nutmeg: Just a pinch for warmth. Smoked paprika is a nice twist if you like a hint of smoky flavor.
- Salt and pepper: Season generously so each layer tastes just right.
Step-by-Step Instructions to Make Scalloped Potatoes
Step 1: Prep the potatoes
Heat the oven to 350°F. Grease a 9×13 inch baking dish. Peel the potatoes if you like, then slice them about 1/8 inch thick using a mandoline or a sharp knife.
Step 2: Make the creamy sauce
In a saucepan, melt butter over medium heat. Add finely chopped onion and cook until soft. Stir in minced garlic for 30 seconds. Sprinkle in flour and cook for 1 minute, stirring. Slowly whisk in warm milk, then cream. Simmer gently until the sauce thickens and coats the back of a spoon. Season with salt, pepper, a pinch of nutmeg, and a little fresh thyme.
Step 3: Layer
Arrange half the potatoes in the dish, overlapping slightly. Season lightly with salt and pepper. Pour over half the sauce. If using cheese, sprinkle a modest layer. Repeat with remaining potatoes, sauce, and a final light sprinkle of cheese.
Step 4: Bake
Cover the dish with foil and bake for about 45 minutes. Uncover and bake 20 to 30 minutes more, until the top is golden and the potatoes are tender when pierced.
Step 5: Rest and serve
Let the dish rest for 10 to 15 minutes before serving so the sauce settles into a silky sliceable texture.
Tips for Success
- Slice evenly. Thin, uniform slices cook at the same rate and create that classic layered look.
- Warm the dairy. Adding warm milk to the roux helps prevent lumps.
- Season the layers. A pinch of salt and pepper between potato layers makes every bite sing.
- Do not boil the sauce hard. Gentle heat keeps the sauce smooth.
- Rest before serving. This helps the sauce thicken and slices hold together.
Variations of Scalloped Potatoes
- Herb and garlic: Double the fresh thyme or add chopped rosemary for an earthy finish.
- Mushroom and onion: Fold in sautéed mushrooms and sweet caramelized onions.
- Smoky paprika: Add 1/2 teaspoon smoked paprika to the sauce for a subtle smoky note.
- Cheesy twist: Layer in Gruyere or sharp cheddar for a gratin-style finish.
- Sweet and gold: Mix in thin slices of sweet potato for color and natural sweetness.
Serving Suggestions: What to Pair with Scalloped Potatoes
- Roast chicken or herb-crusted turkey breast.
- Seared salmon or baked white fish with lemon.
- Bright sides like green beans, a crisp salad, or roasted carrots.
- A simple cucumber salad to cut through the richness.
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and store for up to 4 days.
- Reheat: Cover and warm at 350°F for 20 to 25 minutes, or microwave individual slices until hot.
- Freeze: Cool, wrap tightly, and freeze up to 2 months. Thaw in the fridge, then reheat covered until bubbly.
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5 to 10 minutes to the bake time.
Memories Made Around the Table
Growing up, this was the dish that meant everyone would linger a little longer. The edges crisping in the oven, the creamy aroma filling the house, and those first spoonfuls shared while the pan still steamed on the table.
FAQs
Can I slice the potatoes ahead of time? Yes. Keep slices submerged in cold water to prevent browning, then drain and pat very dry before layering so the sauce stays creamy.
Why did my sauce separate? Too much heat can cause dairy to split. Thicken the sauce gently on medium heat, and avoid boiling once the milk and cream are added.
Do I need to parboil the potatoes? No. Thin slicing and proper bake time give you tender layers without extra steps.
Which potatoes are best? Yukon Gold are my favorite for a velvety bite that holds its shape. Russet are softer and very tender.
Final Thoughts
When the craving for comfort hits, a warm pan of scalloped potatoes never lets you down. Keep it simple, season well, and let the oven do the magic.