Scalloped Potatoes Recipe

I’ve been perfecting this scalloped potatoes recipe for years, and I can tell you there’s a world of difference between the soggy, bland versions you’ve probably encountered and what this dish can truly become. The secret isn’t just in the cheese sauce—though that’s essential—it’s in a technique that most home cooks overlook completely. Once you understand this method, you’ll never approach layered potato dishes the same way again.

Recipe

I’m telling you right now—this is the only scalloped potato recipe you’ll ever need, and once you make it, you’ll understand why it’s been my go-to side dish for every holiday, potluck, and Sunday dinner for the past decade.

What makes these scalloped potatoes absolutely irresistible is the perfect marriage of paper-thin potato slices swimming in a velvety, herb-infused cream sauce that’s been kissed with just the right amount of sharp cheddar and nutty Gruyère cheese.

I learned this technique from my grandmother, who swore that the secret was in the patience—letting each layer of potatoes drink up that gorgeous, garlicky cream before adding the next, creating these tender, melt-in-your-mouth layers that are golden and bubbly on top with crispy, caramelized edges.

The aroma alone will have your entire family hovering around the kitchen, and that first forkful delivers pure comfort food magic: creamy, cheesy, with just enough bite from fresh thyme and a whisper of nutmeg that elevates these potatoes from simple side dish to the star of your dinner table.

Trust me, even if you’ve never attempted scalloped potatoes before, this foolproof method will have you serving up restaurant-quality results that’ll have everyone asking for the recipe—and yes, you absolutely can nail this on your first try.

Ingredients

The secret to restaurant-quality scalloped potatoes lies in choosing the right ingredients—and knowing which ones you absolutely can’t compromise on. Start with starchy potatoes like Russets or Yukon Golds; their high starch content creates that perfect creamy texture as they release natural starches into the cream.

Waxy potatoes like red potatoes will hold their shape too well and won’t give you that luscious, cohesive dish you’re after.

For the Potatoes:

• 3-4 pounds Russet or Yukon Gold potatoes – The starch is your friend here; it’s what makes the sauce naturally thick and creamy
• 2 tablespoons butter for greasing – Don’t skip this or you’ll have a mess stuck to your dish

For the Cream Base:

• 2 cups heavy cream – This is non-negotiable for richness; half-and-half will curdle under high heat
• 1 cup whole milk – Thins the cream just enough for proper layering (2% milk works if that’s what you have)
• 3 tablespoons all-purpose flour – Creates stability so your cream won’t break
• 3 cloves garlic, minced – Fresh garlic is a must; powdered just doesn’t have the same punch
• 1 teaspoon fresh thyme – Dried thyme works in a pinch, but fresh elevates everything

For Maximum Flavor:

• 1½ cups sharp cheddar cheese, grated – Sharp cheddar gives you tang; mild cheese will disappear flavor-wise
• ½ cup Parmesan cheese, freshly grated – The pre-grated stuff won’t melt as smoothly
• Salt and freshly cracked black pepper – Taste as you go; potatoes need more salt than you think
• Pinch of nutmeg – This is the secret weapon that makes people wonder what makes yours so special

How to Make the Best Creamy Layered Potato Casserole

Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.

Get your oven ready early so it’s perfectly heated when your casserole is assembled. Butter creates better browning than cooking spray and adds extra richness. If you only have a smaller 8×8 dish, expect deeper layers and add 10-15 minutes to baking time.

Wash and peel 3 pounds of russet or Yukon potatoes, then slice them into uniform ⅛-inch rounds.

Consistent thickness is essential for even cooking—thicker pieces will be undercooked while thin ones turn mushy. A mandoline slicer makes this effortless, but a sharp knife works fine. Russets create fluffier layers, while Yukons stay creamier. Pat slices dry with paper towels to remove excess starch.

Layer half the potato slices in your prepared dish, overlapping slightly like fallen dominoes.

Overlapping helps the potatoes hold together when serving and creates those classic scalloped layers. Don’t worry about perfect spacing—rustic looks delicious! Season this layer generously with salt and pepper since potatoes need more seasoning than you think.

Sprinkle half of your cheese and any herbs or seasonings over the first potato layer.

This creates flavor throughout every bite instead of just on top. Sharp cheddar is classic, but Gruyère adds sophistication. Fresh thyme or rosemary elevate the dish beautifully. Save some cheese for the final layer—you want that golden, bubbly top.

Repeat with remaining potatoes, creating a second overlapping layer and seasoning again.

Building in layers guarantees even distribution of flavors and proper cooking. This second layer should sit slightly higher than the dish rim since everything will settle as it bakes. Don’t pack down—gentle layering keeps the texture light.

Whisk together 2 cups heavy cream, 2 tablespoons flour, 1 teaspoon salt, and ½ teaspoon pepper until smooth.

The flour prevents the cream from breaking and creates that signature thick, coating sauce. Whisk thoroughly to eliminate lumps—they won’t disappear during baking. Room temperature cream whisks easier and reduces curdling risk when it hits the hot oven.

Pour the cream mixture evenly over the potatoes, gently shaking the dish to distribute.

The cream should just barely cover the top potato layer—too much creates soupy results, too little leaves dry spots. Gentle shaking helps the cream settle into all the gaps between layers. You’ll see it pooling perfectly around the edges.

Cover tightly with foil and bake for 45 minutes.

Covering traps steam, which helps cook the potatoes through before the top browns. Make sure foil doesn’t touch the surface or it might stick to melting cheese. This initial covered baking is where the magic happens—potatoes steam and absorb all those creamy flavors.

Remove foil and sprinkle remaining cheese on top, then bake uncovered for 25-30 minutes until golden and bubbly.

The uncovered phase creates that irresistible golden top while finishing the cooking process. You’ll know it’s done when a knife slides through easily and the edges are bubbling vigorously. If browning too quickly, tent loosely with foil.

Let rest for 10-15 minutes before serving to allow the layers to set.

This resting time is non-negotiable—cutting immediately results in a saucy mess instead of clean, defined layers. The cream continues thickening as it cools slightly, making serving so much easier. Cover with a clean kitchen towel to keep warm while resting.

Chef Tips

After years of perfecting this dish, I’ve learned that patience beats rushing every single time. Sharp knife skills guarantee uniform slices that cook evenly.

I recommend using a mandoline for consistency. For flavor pairing, nutmeg complements the cream beautifully, while fresh thyme adds earthiness.

Don’t skip the resting period—it prevents curdling and creates silky layers.

Nutrition

Scalloped potatoes are a comforting side dish that provides substantial energy and nutrients. A typical serving contains a good balance of carbohydrates, protein, and fat from the potatoes, cream, and cheese.

What You’ll Love About This Recipe

Nothing beats the comfort of creamy, tender scalloped potatoes that melt in your mouth with every bite. This foolproof recipe delivers restaurant-quality results right from your own kitchen, making it perfect for both weeknight dinners and special occasions.

Simple ingredients create amazing flavor – You probably already have everything you need in your pantry, from basic potatoes and cream to butter and seasonings that transform into something truly spectacular.

Make-ahead friendly for busy schedules – Assemble this dish hours or even a day before you need it, then just pop it in the oven when dinner time rolls around. This gives you more time to spend with family and friends.

Crowd-pleasing comfort food at its finest – Whether you’re serving picky kids or sophisticated dinner guests, these golden, bubbly scalloped potatoes win over everyone at the table. They pair beautifully with almost any main dish.

Recipe Card

This classic comfort food recipe transforms simple potatoes into a rich, creamy side dish that’s perfect for holidays, family dinners, or any time you want something indulgent. Layers of thinly sliced potatoes are bathed in a velvety cheese sauce and baked until golden and bubbly.

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1½ cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2 tablespoons fresh chives, chopped

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
3. Gradually add milk and cream, whisking constantly until smooth. Cook until thickened, about 5 minutes.
4. Remove from heat and stir in 1 cup cheese, salt, pepper, and garlic powder until cheese melts.
5. Layer half the potatoes in prepared dish, pour half the sauce over top. Repeat layers.
6. Cover with foil and bake 45 minutes. Remove foil, sprinkle remaining cheese on top.
7. Bake uncovered 15-20 minutes until golden and potatoes are tender.
8. Let rest 10 minutes before serving. Garnish with chives.

Notes:

Use a mandoline slicer for evenly thin potato slices. Make sure potatoes are completely tender before removing from oven. Can be assembled ahead and refrigerated overnight before baking.

Equipment:

Large saucepan, whisk, mandoline slicer or sharp knife, 9×13-inch baking dish, aluminum foil

Prep time: 20 minutes

Cooking time: 1 hour 10 minutes

Cuisine: American

Serving: 8-10 servings