Silky, garlicky cream tucked between tender potato slices with caramelized edges and a golden top. This is the cozy side dish I pull out for holidays and Sunday dinners alike, because it never fails to bring everyone back for seconds.
Why You’ll Love This Creamy Scalloped Potatoes Recipe
- Classic from-scratch flavor with no canned soup, just a velvety homemade sauce.
- Foolproof layering method for potatoes that turn out tender every time.
- Make-ahead friendly, perfect for holidays and entertaining.
- Customizable with easy swaps for gluten-free, dairy-free, or cheesy au gratin vibes.
- Budget-friendly ingredients that feed a crowd.
Creamy Scalloped Potatoes Recipe Ingredients & Substitutions
- 3 lb Yukon Gold or Russet potatoes, peeled and sliced 1/8 inch thick. Yukon Golds hold shape and stay creamy. Russets turn extra tender.
- 4 tbsp unsalted butter. Use vegan butter for dairy-free.
- 1 medium onion, finely diced. Swap with 2 shallots for a milder, sweeter flavor.
- 3 cloves garlic, minced. Optional but delicious.
- 1/4 cup all-purpose flour. For gluten-free, use 1/4 cup rice flour or 3 tbsp cornstarch whisked into cold milk.
- 2 1/2 cups whole milk + 1/2 cup heavy cream. Or use 3 cups half-and-half. For dairy-free, use 2 1/2 cups unsweetened almond milk + 1/2 cup cashew cream.
- 1 tsp kosher salt, plus more to taste.
- 1/2 tsp black pepper.
- 1/4 tsp ground nutmeg. Classic and subtle.
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme. Optional bay leaf for steeping.
- 2 tbsp finely chopped parsley or chives, for garnish.
- Optional for au gratin variation: 1 to 1 1/2 cups shredded Gruyere or sharp cheddar.
Step-by-Step Instructions to Make Creamy Scalloped Potatoes Recipe
Prep the Pan and Heat the Oven
Preheat to 350°F. Grease a 9×13 inch baking dish with butter. Set a rack in the center of the oven.
Slice the Potatoes
Peel and slice potatoes 1/8 inch thick using a sharp knife or mandoline. Do not soak for long, a brief rinse and pat dry is fine. Keeping some starch helps the sauce cling.
Make the Velvety Sauce
In a large saucepan, melt butter over medium heat. Add onion with a pinch of salt, cook 4 to 5 minutes until translucent. Stir in garlic for 30 seconds. Sprinkle flour over and cook, stirring, 1 minute. Slowly whisk in milk and cream until smooth. Add salt, pepper, nutmeg, and thyme. Simmer 3 to 5 minutes, whisking, until the sauce lightly coats a spoon. Taste and adjust seasoning. Remove thyme stems or bay leaf if used.
Layer the Potatoes
Spread a thin layer of sauce on the bottom of the dish. Add half the potatoes in overlapping shingle layers. Pour over half the sauce. Repeat with remaining potatoes and sauce, ensuring every surface is coated. For au gratin, scatter half the cheese between layers and the rest on top.
Bake Until Tender and Golden
Cover tightly with foil and bake 45 minutes. Uncover and bake 25 to 35 minutes more, until the top is golden and a knife slides through easily with no resistance. If browning too quickly, tent with foil. If the center resists, bake 10 minutes more.
Rest, Garnish, and Serve
Let rest 15 minutes to set. Sprinkle with parsley or chives. Slice into squares and serve warm.
Tips for Success
- Even slices matter. Aim for 1/8 inch so everything cooks at the same pace.
- Season as you go. Lightly salt the onions and taste the sauce before layering.
- Do not boil the sauce hard. Gentle simmer keeps it smooth and prevents curdling.
- Use the right pan size. A 9×13 inch dish creates perfect layers and even baking.
- Rest before serving. The sauce thickens as it cools slightly, so slices hold together.
Variations of Creamy Scalloped Potatoes Recipe
- Au Gratin: Add Gruyere or sharp cheddar between layers and on top.
- Garlic Herb: Increase garlic to 5 cloves and finish with rosemary or thyme.
- Smoky Bacon: Cook 4 slices chopped bacon until crisp, stir into the sauce.
- Caramelized Onion: Slowly cook onions 25 minutes until deep golden before adding flour.
- Dairy-Free: Almond milk plus cashew cream and vegan butter. Add 1 tsp nutritional yeast for savory depth.
- Gluten-Free: Swap flour for 3 tbsp cornstarch whisked into cold milk before heating.
Serving Suggestions: What to Pair with Creamy Scalloped Potatoes Recipe
- Holiday mains like glazed ham, roast turkey, or prime rib.
- Weeknight staples like roast chicken, seared pork chops, or grilled salmon.
- Vegetable sides: green beans with almonds, lemony asparagus, or a crisp salad.
- Condiments: chive sour cream, horseradish cream, or a bright chimichurri.
Storage & Reheating Instructions
Cool leftovers to room temperature within 2 hours, then cover and refrigerate up to 4 days. Freeze tightly wrapped for up to 2 months. Dairy sauces can separate slightly once frozen, but the texture recovers well when reheated with a splash of milk.
- Oven: Cover and reheat at 350°F for 20 to 30 minutes until hot. Add a little milk if needed.
- Microwave: Reheat individual portions at 50 percent power in 1 minute bursts.
- From Frozen: Thaw overnight in the fridge, then reheat as above.
Memories Made Around the Table
I started making these for Easter with my grandmother, who insisted on a pinch of nutmeg. Every time I smell that cozy sauce, it feels like a warm hug from her kitchen.
FAQs
Can I make scalloped potatoes ahead? Yes. Assemble and bake covered for 45 minutes, then cool, cover, and refrigerate up to 2 days. Reheat covered at 350°F for 20 minutes, then uncover to brown.
Why are my potatoes still firm? Slices may be too thick or your oven may run cool. Bake longer until a knife slides through easily, usually 70 to 90 minutes total for 1/8 inch slices.
How do I keep the sauce from curdling? Use whole milk or half-and-half, bring to a gentle simmer only, and avoid overheating. A covered first bake helps the sauce stay silky.
What is the difference between scalloped and au gratin? Scalloped potatoes are traditionally baked in a creamy sauce without cheese. Au gratin includes cheese and often breadcrumbs on top.
Which potatoes work best? Yukon Golds are creamy and hold shape. Russets turn extra tender and starchy. Both are great choices.
Final Thoughts
This Creamy Scalloped Potatoes Recipe delivers classic comfort with dependable results. Keep the slices thin, season the sauce well, and let the dish rest. You will have a golden, velvety side worthy of any celebration.
Creamy Scalloped Potatoes Recipe
Equipment
- 1 9x13 inch baking dish
- 1 Saucepan large
- 1 Whisk
- 1 Mandoline or sharp knife (for slicing)
- 1 Aluminum foil
Ingredients
Scalloped Potatoes
- 3 lb Yukon Gold or Russet potatoes peeled, sliced 1/8 inch thick
- 1 tbsp unsalted butter for greasing dish
- 4 tbsp unsalted butter
- 1 medium onion finely diced
- 3 clove garlic minced
- 0.25 cup all-purpose flour
- 2.5 cup whole milk
- 0.5 cup heavy cream
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.25 tsp ground nutmeg
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1 leaf bay leaf (optional)
Garnish & Optional
- 2 tbsp fresh parsley or chives finely chopped, for garnish
- 1 cup shredded Gruyere or sharp cheddar optional, for au gratin (use up to 1 1/2 cups)
Instructions
Prep the Pan and Heat the Oven
- Preheat to 350°F. Grease a 9x13 inch baking dish with butter. Set a rack in the center of the oven.
Slice the Potatoes
- Peel and slice potatoes 1/8 inch thick using a sharp knife or mandoline. Do not soak for long; a brief rinse and pat dry is fine. Keeping some starch helps the sauce cling.
Make the Velvety Sauce
- In a large saucepan, melt the butter over medium heat. Add the onion with a pinch of salt; cook 4 to 5 minutes until translucent. Stir in the garlic for 30 seconds. Sprinkle in the flour and cook, stirring, 1 minute. Slowly whisk in the milk and cream until smooth. Add the salt, pepper, nutmeg, and thyme. Simmer 3 to 5 minutes, whisking, until the sauce lightly coats a spoon. Taste and adjust seasoning. Remove thyme stems or bay leaf if used.
Layer the Potatoes
- Spread a thin layer of sauce on the bottom of the dish. Add half the potatoes in overlapping shingle layers and pour over half the sauce. Repeat with remaining potatoes and sauce, ensuring every surface is coated. For au gratin, scatter half the cheese between layers and the rest on top.
Bake Until Tender and Golden
- Cover tightly with foil and bake 45 minutes. Uncover and bake 25 to 35 minutes more, until the top is golden and a knife slides through easily with no resistance. If browning too quickly, tent with foil. If the center resists, bake 10 minutes more.
Rest, Garnish, and Serve
- Let rest 15 minutes to set. Sprinkle with parsley or chives. Slice into squares and serve warm.