The Creamiest Scalloped Potatoes
This scalloped potatoes recipe makes a rich and creamy side dish. Make them to serve on holidays or with a weeknight dinner.
Scalloped potatoes are legendary in my family. Back when we would all gather at my grandma’s for Sunday dinner, if a pan of scalloped potatoes showed up on the table, madness ensued. My cousins and I always lobbied for seats closest to the pan so we could take extra servings without sharing. To say they are high on my list of comfort foods is an understatement.
My grandma made hers from a box mix, and they were always delicious, but now I like to make them from scratch. This particular recipe is very holiday-worthy – tender potatoes, bubbly cheese, and a creamy sauce come together for a bite that tastes like home.
It also pairs well with many everyday meals. You can serve them with steak, chicken, burgers, or just about any other meat.
You could even serve them alongside some roasted vegetables or a green salad for a vegetarian meal.
This scalloped potato recipe is so easy to put together. There’s no reason you can’t make it any time of the year, and once you’ve tasted them you’re going to want to!
Au gratin vs. scalloped
While similar, there are differences between these two potato dishes.
Both are baked in a cream sauce, and that’s about it to be called scalloped potatoes.
Au gratin also has cheese sprinkled in between the layers of potatoes and over the top. Sometimes breadcrumbs are also added for more texture.
Even though both methods are combined for this scalloped potatoes recipe, we’re sticking with the more well-known name.
What you’ll need
- Russet potatoes (peeled and sliced)
- Cheddar cheese (shredded)
- Onion
- Whole milk
- Heavy cream
- Unsalted butter
- Garlic
- Fresh thyme
- Bay leaves
- Salt and pepper
How to make scalloped potatoes
Melt the butter in a large Dutch oven over medium-high heat for about a minute. Saute the onion until it starts to brown, then add the garlic and cook until fragrant.
Add the dairy and spices and stir until combined.
Place the sliced potatoes in the Dutch oven and stir to coat them with the sauce. Cover and bring to a simmer.
Continue to simmer until the potatoes are almost tender. Make sure not to let it boil or the milk can burn and curdle.
Stir occasionally to make sure the potatoes don’t stick to the bottom.
Once the potatoes are ready, remove the thyme and bay leaves.
Carefully pour everything into your baking dish and top with the shredded cheese.
Bake for about 30 minutes. The cream should be thick and bubbly, and the top will be golden brown.
Cool for at least 10 minutes before serving.
You can garnish with more fresh thyme if you’d like, or just dive right in and enjoy!
Frequently asked questions
What’s the best way to slice potatoes for scalloped potatoes?
A good old fashioned knife is all you need to slice potatoes, but using other kitchen tools can save you time and give you perfectly even slices. Having even slices means your potatoes will all cook the same and be the same texture.
Mandolines are the most common tool used to slice potatoes. If you’re new to using one, use the guard that’s provided to protect your fingers.
You can also use the slicing disc attachment on your food processor. This is probably the fastest way to get perfectly sliced potatoes if you don’t mind extra dishes.
Can I use pre-shredded cheese?
Pre-shredded cheese might save a little time, but it has a preservative in it that keeps the cheese from clumping together in the bag. That means that it doesn’t melt as smoothly as fresh does.
Buy a block of cheese and shred it yourself – it’ll be worth it.
If you’re already using a food processor to slice the potatoes, you can swap the disc attachments and shred your cheese with it too.
Can I use less cheese?
This scalloped potato recipe has a thick layer of bubbly, browned cheese on top, but you can always use less cheese if it’s too much for you.
Can I make scalloped potatoes ahead of time?
Yes, there are a couple of ways you can do this.
One way is the prepare the sauce and potatoes, add to the casserole dish, then wrap tightly with plastic wrap or foil and refrigerate. This can be done up to two days in advance. When you’re ready to cook, sprinkle the cheese on top and bake as directed.
You can also follow the entire scalloped potatoes recipe the day before, then cool and refrigerate. Cover with a lid or wrap tightly with foil.
Reheat by baking at 350 degrees for 25-30 minutes, or until sauce is bubbling and the dish is heated through.
If you’re putting the pan in the oven straight from the fridge, it may take up to 45 minutes to reheat.
Watch the Recipe Video:
More delicious potato recipes:
- Grandma’s Crispy Roasted Potatoes – the perfect addition to brunch or dinner
- Twice Baked Potato Recipe – a cross between a baked potato and mashed potatoes
I hope you’ll put this on your menu for the holidays or the next time you’re craving a wonderfully creamy and cheesy side dish! If you make it, I’d love if you would take a moment to stop back and share a review below. ENJOY! 😍
Scalloped Potatoes Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 small (1) onion, minced
- 2 cloves (2) garlic , minced
- 3 cups (720 ml) heavy cream
- 1 cup (240 ml) whole milk
- 4 sprigs (4) fresh thyme
- 2 bay leaves
- 2 teaspoons salt
- ½ teaspoon (0.5 teaspoon) ground black pepper
- 4 pounds (1814 grams) russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1½ cups (170 grams) shredded cheddar cheese, about 6 ounces
Instructions
- Heat oven to 400 degrees F. Grease a 9×13-inch baking dish.
- Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes, gently stirring occasionally to ensure the potatoes don’t stick to the bottom of the pot.
- Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to the prepared baking dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 30 minutes. Allow to sit for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Slicing the potatoes quickly and uniformly can be done using a mandoline or food processor.
- While I recommend russet potatoes as the best choice because they hold up well to all of that liquid, yellow or Yukon gold could be substituted if necessary, just be aware that the potatoes may break down a bit during cooking.
- Other cheese, or a combination of others, can be used in place of the cheddar. Use what you love!
- Make-Ahead Option #1: Prepare the sauce and potatoes, add to the casserole dish, then wrap tightly with plastic wrap or foil and refrigerate. This can be done up to two days in advance. When you’re ready to cook, sprinkle the cheese on top and bake as directed.
- Make-Ahead Option #2: You can also follow the entire scalloped potatoes recipe the day before, then cool and refrigerate. Cover with a lid or wrap tightly with foil. Reheat by baking at 350 degrees for 25-30 minutes, or until sauce is bubbling and the dish is heated through. If you’re putting the pan in the oven straight from the fridge, it may take up to 45 minutes to reheat.
- Freezing Instructions: Leave the cheese off of the top and bake for less than the recommended time, until the potatoes are al dente. Cool completely, then cover and refrigerate for at least 2 hours. Cover the pan with plastic wrap and aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight, remove the plastic wrap, add the cheese, and bake at 400 degrees for 15 to 20 minutes.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Originally published in 2011, this has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.
[photos by Ari of Well Seasoned]
Made this for a dinner party. Everyone raved about how good this was. Thank you for sharing this great recipe!
Made this for Easter, taste was fantastic. I chose to put half of potato mixture in pan and added a layer of cheese then the rest of potatoes and more cheese.
Hi Michelle wanted to stop by to wish your lovely family a Happy Easter. I also wanted you to know that I shared Dominick’s illness with our parishes prayer group, many will storm Heaven and pray for your sweet boy. ALSO! Yay it is Easter Sunday and it is time for your scalloped potatoes!! The best recipe for them on the internet!! Have a lovely day today!! Alleluia HE is Risen Indeed!!
I think I may have already commented on this recipe, but these are the best scalloped potatoes I’ve ever made. They are now requested for every holiday meal.
All I can say, is these are the best. I make them several times a year and everyine loves them.
I added ham and made this as a main dish tonight for supper. My family loved it. It was so good! Thank you.
Thank you Michelle for sharing this delicious recipe. I made it, first time, for our Easter dinner and it was fantastic. Everyone raved about the dish. The little we had remaining reheated beautifully in the microwave the next day. The addition of bay leaves and fresh thyme created a flavorful creamy sauce. This is a designated “make-again” recipe in our home!
Made these for quarantine Easter dinner for my family of 3. I didn’t use enough potatoes and left the liquid the same amount. I had a very loose scalloped potato, but the flavor was absolutely amazing! The thyme and bay leaf really left a punch in the sauce. So delicious. Will definitely make (with the right amount of potatoes) when we get back to having family get togethers. It was such a wonderful bit of comfort at a solo Easter.
I made this at my brother’s for a BBQ. We had BBQ chicken and ribs along with cucumber lettuce salad. Dinner was delicious and everyone raved about the potatoes. My niece’s helped me prepare the dish, my one niece said I am adding more cheese. 🤣 Considering making these for Easter.
My granny used to make scalloped potatoes all the time! I’ll have to get out her recipe & compare. I’m planning to make these for Easter!
I have made these scalloped several times and they are soooooo good. I have a ninja crock pot that is a crock pot and you can back and cook in it. I was wondering if you have any suggestions on how I can make them in my ninja? I want to take them to my son and his wife’s house for a pot luck after church. Any suggestions?
Thanks, Diana
Hi Diana, I’m so glad you enjoy these! I don’t own a Ninja so I’m not familiar with them; I would check to see if there is a similar type recipe in their instruction manual or online and go from there.
These were outstanding! I made these yesterday for Easter and they went over very well! Creamy and flavorful! I followed the recipe exactly as written and it’s perfect! Thank you!
can the first part of this recipe be done ahead and put in the fridge to finish off later?
I’m wondering the same as above 🙄 thank you.
I have made scalloped potatoes from this recipe numerous times over the years and I still think they’re the best I’ve ever made. There are two things that contribute to the success of this recipe: the use of russet potatoes and precooking the potatoes on the stove before baking them.
Amazing. Thanks for the tip on slicing the potatoes. I’ve never used my Cuisinart like that before, but it was fun. You should add about an hour on the prep time though for the potatoes alone. I used a Dutch oven for the whole thing, so from stove to oven. Delish!
I love these scalloped potatoes! The only change I have made is to leave the potatoes in the Dutch oven and bake according to your instructions. From time-to-time I add diced ham too.
I made this for Easter dinner and it was a big hit! Previously I have had bad luck with scalloped potatoes not being cooked all the way. Not with this recipe…what a great cooking technique. Thanks so much!
Can I do this without the heavy cream and just add more milk ?
I was wondering that also!
I made this as a side for Easter dinner. Creamy, cheesy, and delicious. Thanks so much for sharing, Michelle!
Hi Michelle its time to make your scalloped potatoes for Easter dinner, ever since you posted this recipe I have been making them, it a wonderful recipe and the potatoes cook so nicely, who would have thought to pre-boil them like that! Genius! Blessed Easter to you and yours and hope you are feeling well with that little girl! I think I told you , I had two boys and then got my princess too!
I’m so thrilled to hear you love this recipe too, Maria! Thanks so much for taking the time to leave a review, it’s much appreciated! A very Happy Easter to you and your family, and thank you for the kind words, any day now!
How long would I put this in the slow cooker for on low?
Thank you 😄
Hi Robyn, I’ve never made it in a slow cooker, but I would try 6 hours maybe?
These are Au Gratin Potatoes. Not Scalloped.
Just wish to say that I have and use so many of your recipes, and that this Scalloped Potatoe recipe is absolutely delicious and easy. Thanks so much. Your two boys are growing so quickly and are very cute.
So happy to hear you enjoy it Linda! And thank you so much for the kind words :)
I made the roasted potatoes! So divine!
Decadent! Sooo. good with slow cooked pot roast, and baked brussel sprouts.
This is the most excellent recipe for scalloped potatoes….even better than my Mom’s and there’s no flour!! The only addition I made was a few sliced of cooked crumbled bacon that made it even more delish!! Love your blog…..I am a Pittsburgh born girl myself.
can this be made the night before or at least earlier in the day and then put in the oven for dinner??
Hi Nancy, Yes, you could assemble this either the evening before or morning of, then bake for dinner. Enjoy!
I love the recipe very good.
I made this for the first time tonight; in fact, I made scalloped potatoes for the first time, EVER!
I was looking forward to making this because I had all the ingredients on hand (that’s always a bonus for me when trying to make something from scratch because I don’t want to have to go out to the grocery store just to pick one item up, you know what I mean???)
I reduced the recipe to a half because I only have three to feed and we still have about half left over. I accidentally removed the thyme from the stem and mixed it in with the sauce. Besides that, I kept everything the same.
The flavor was very good and my kids helped themselves to seconds and thirds! It’s definitely a keeper and I have added this recipe to my collection.
The only change I would make next time is to not use too much cheese on top because it left a serious puddle of oil on the bottom of the pan that I didn’t want to consume (I scooped it out).
Thank you so much for sharing this wonderful recipe!
I I made scalloped potatoes about 15 years ago for Easter. They where undercooked, we took off the top layer so we hadn’t some potatoes for dinners. I have never made scalloped potatoes again My husband wanted we to try again. I found your recipe Andy tried the milk yesterday They where a hit in fact my husband thought they where better than his moms. I will be making this again thank you
I have always made scalloped potatoes in the oven from the ery beginning. That’s the way my mother and grandmother made them and they were so delicious.
Tried these tonight amazing
I made this last night and it was delicious! I did make a couple of changes…. I used Yukon gold potatoes and combined Gruyere and white cheddar cheese. It was so cheesy and flavorful! Definitely my new scalloped potatoe recipe.
I made these for Easter, and they were amazingly good. This will be my go-to recipe from now on. Thank you so much for sharing. I always know your recipes will be great.
Made this for my family’s Easter dinner and after a few years of ‘meh’ potatoes from other recipes, we finally have a winner!
Both my mother and I made this for our respective Easter dinners and we both fell over with how good it was! I had to bake mine at a lower temp due to also having a ham warming at the same time, but it still was amazing. Thank you for the recipe!
I have to admit I was hesitant about making any homemade scalloped potatoes as they can be clumpy and bland….I figured if the cupcakes are so amazing and the Irish Stew was also wonderful, I’d try the scalloped potatoes and they were the best I have ever eaten!! The thyme and bayleaf make all the difference. I also purchased a food processor and why have I gone so long without??? Keep up with the amazingly delicious recipes! I am off to make the Chocolate with Peanut Butter frosting and the Limecello cupcakes… always requested by my friends for all the birthdays! Thank you for sharing these treats with us!
I wanted to make scalloped potatoes to go with my Easter ham but historically had problems with sauce not thickening correctly,, potatoes not getting cooked through, etc. This sounded like a solution and I decided to give this a try, OMG a miracle, and a delicious one at that! Using the food processor for slicing was a no-brainer, and cooking the potatoes first stove-top in the sauce was brilliant,. The results were met with scoops of seconds all around, and everyone said they were the best they had ever eaten. I agreed! Thank you for a recipe that no longer means stressful scalloped potatoes. The only adjustment I made was to add a sprig of fresh rosemary to the pot along with the thyme and bay leaves because I love the scent of rosemary in my potatoes. Your recipes have never disappointed – thanks again!
Our family recipe is much simpler but always delicious, and not quite as calorie-laden as it does not include the cream that yours has. Nor does it take all the steps to prepare. We just slice the potatoes, layer them into a casserole dish with butter, cheese, salt and pepper and then add whole milk to cover the top. Cover and bake until potatoes are tender, uncover and add a layer of cheese, return to oven until cheese is melted and slightly browned. While the baking time could be speeded up by parboiling the potato slices in water, there will be a loss of flavor. Part of the richness of the dish comes from the potatoes absorbing the flavors of the milk, butter and cheese as they bake.
I just made the potatoes – and boy were they a hit! I have deleted all other scalloped potato recipes I had. They only change I might make is to add some cheese in the middle, not a thick layer, but just a bit, maybe an asiago (cause I usually have some hanging around) or more cheddar. Thanks again for another addiction!
I never thought I needed a food processor either…until my husband got me one…changed my life forever…I have a Cuisinart, and I have to say the cleaning of it is really simple… I make your recipe for scalloped potatoes every Easter! My family loves them…Blessed Easter to you and yours!
Is there a secret to keeping items straight when feeding the food processor? It seems mine always turn sideways towards the end.
By the way, love all your photos and updates on the family.
Hi Maytha, Are you putting two potatoes in side by side? I find that’s the easiest way to make sure they don’t fall to the side.
I’m making these potato’s with my ham tomorrow I am a potato lover and these are right up my alley thank you
These were by far the best scalloped potatoes I’ve made! thanks for this great recipe!
This is the best scalloped potato recipe ever! I have made it every Easter for the last four years, everyone looks forward to it. So good, I will never use another one
Michelle… I got a chuckle out of your comment about washing your food processor. I’m right there with you! As much as I love mine (it was my mom’s), I hate cleaning it! It does come in handy though… When I use it, that is. ????
Love your recipes
Can this be partially prepared ahead? I was wondering if I could prepare it up to the step of pouring it into the casserole dish the night before and then bake it off the next day?
Hi Coleen, I think you could definitely do that. Enjoy!
thank you!! for reposting with tweaks , today of all days!!
today I am making your scalloped potatoes for 40, yes 40, for a seniors function. I found the recipe in your archives on a search and thought it sounded good. I did not have a “go-to” recipe and my potatoes were always a little watery/soupy and just under cooked. so I was going to try my luck.
Imagine my shock on looking at your postings today and seeing the recipe I am making and with tweaks too….answer to my prayers!!
I have to get cooking……thanks!
Do our kids fight over a special dish?? Well, just let me say they bring their own plastic containers when we have a special dinner in our home. They don’t want to be left containerless if there are leftovers. One time my oldest son said, “Keep eating on those appetizers!” We had a standing rib roast for the dinner. :-) Hubby and I never have any leftovers — our house is cleaned of everything. And we love it!!! You know the Italians — MANGIA!! Nothing pleases a mamma more than to feed her loved ones.
My kids love scalloped potatoes. I’m having new potatoes for Easter but I’m saving your recipe to make later. Buona giornata!
I searched for years for a really good recipe for scalloped potatoes and the search ended with this recipe. These are the best scalloped potatoes I’ve ever made.
Hi! Hoping to save myself some time tomorrow when we get home from church. Thinking I will assemble and let cool before church and then will bake when we get home. How long do you think since it will be cooled? Thanks! I’ve had this recipe before and it was a hit!!! Looking forward to it tomorrow!
Michelle i just wanted to pop in and say I used your recipe for your scalloped potatoes yesterday for Easter dinner…I was cooking for 25!! and they were absolutely delicious! They were so creamy and awesome! Everyone raved about them…I would have never guessed to cook them with the milk in a pot first…i will be making these again for sure…m
i often wonder why people rate a recipe before they even try it – I CAN TELL YOU I MADE THESE – AND THEY ARE TO DIE FOR!!!! THEY WILL BE MY GO TO RECIPE FOR SCALLOPED POTATOS FROM NOW ON!!!
So So Delicious!
Made this dish for Easter dinner this year. Scalloped potatoes have been on my “must try” list for a while now. I am so happy to have tried your recipe as my first attempt! The dish was well loved by all those who gathered at our table. Rich and delicious! This recipe will be used many more times and I have printed up the recipe to put in the cookbook I am making through the years to give to my daughter when she gets married. Thank you for passing your family favorite on to us so that it can be our family favorite!
I will add that I only had half and half on hand…so I just used 4 cups of that instead of the heavy cream and milk…it came out thick and creamy! For those that found this recipe bland try experimenting with different types of cheeses or season to taste!
Made this today for Easter and it was a hit! It was a tiny bit soupy but after a while, it did firm up. Had trouble getting it to brown on top due to the grease that was coming from the cheddar. Maybe next time I might change the cheese but overall, a winner!
My husband and I made this for dinner. Amazing!!! I had to use dried thyme but it was delicious with that mixed In. Somehow the mixture had a slight bacon flavour, soooo we added some bacon. Of course. Rich, decadent and we couldn’t stop licking the spoon.
This is seriously the BEST scalloped potato recipe I’ve ever made. Everyone LOVED it….soooooo good. The fresh thyme gave it such a good flavor.
Michele,
Thank you for the fast reply. I made these for Christmas dinner as a side dish to beef tenderloin. I will not eat boxed potatoes again. They were super easy to make and extremely delicious. I didn’t have fresh thyme, so I used what was in my spice rack and it worked out great. My husband, 3 year old and 1 year old ate them up. Thank you for sharing a great recipe that we will continue to make.
Michelle… I made these for Christmas Eve and they were divine. I love that they come out looking beautiful and don’t need an hour in the oven and 30minutes to rest once baked.
I also made the Signature Salad! The dressing was by far the most flavorful I’ve ever tasted…everyone wanted the recipe.
Needless to say, your name came up at our dinner table!
Thanks for sharing
(ps also made your chocolate dipped macaroons, my husbands favorite!)
Love these potatoes! I look for any excuse to make this recipe! Delicious!
How come no one comments AFTER trying the recipe?! I don’t really care if you’re GOING to make it or if it LOOKS good–make it then tell us how it actually is…
I’m making these for Christmas. Do you peel the potatoes or leave the skins on?
Hi Tammy, Peeled. You’ll see in the ingredient list that the potatoes call for peeling and slicing into ⅛-inch slices.
I just made this tonight and it was really good! I used a mix of heavy cream, some half and half, and some milk (just cause I had a bunch of open containers in the fridge lol) and zipped the potatoes through my food processor using the slicing blade, and then shredded the cheese using the shredder blade so it made super quick work of all the prep! I didn’t have fresh thyme so I just used dried and I probably doubled the salt. My husband really liked it, he loved that the potatoes were *in* the sauce as opposed to just one gummy clump of potato and cheese. I used a blend of raw cheddar, asiago, provolone, parmesan, and mozzerela (again, just used up a bunch of little bits of cheese in my fridge) and it had great flavor. I think for those who found it bland, they should try using really flavorful cheese if you want to kick up the flavor. I will be making this again, it was so easy and so comforting.
How far ahead can this be made? I have a potluck tomorrow, and I’m not sure if I should go ahead and bake reheating in morning before or just refrigerating overnight and heating in morning.
Hi Sandy, I think either one would work.
Sorry, really hated this recipe. Other than the cheese on top it was bland and boring. I’d wished so badly I’d made a box recipe for dinner and saved myself a ton of time, money and grief having to serve something so tasteless.
I’m looking forward to trying this recipe! Is it ok to use salted butter? That’s what I’ve got on hand.
Yes, but omit the salt in the recipe.
I made these as part of a Valentine’s dinner last night – sooooo delicious. I love how the thyme flavors the cream sauce. I maybe have over simmered my potatoes, so I’ll amp that down a bit next time. FANTASTIC recipe – thank you. :)
These were so good, rich, creamy, and delicious. A perfect side to our Christmas dinner with absolutely no leftovers!
Made this last night and it is my new favorite Holiday side! Last year, I did parboil the potatoes. Best potato recipe ever!!!
* last year- used a different recipe and couldn’t get the potatoes to cook through! So, last night using your recipe, I just wanted to be on the safe side and parboil considering oven being used for other dishes as well. Where has this recipe been all my life!!
I am making these for a holiday party tomorrow night… Any thoughts on making them ahead of time? I’m debating if I should bake them right before the party, or should I bake them now and just reheat them when we get to our destination? Thanks for your help. This recipe is fabulous! Thank you for sharing it!
Hi Jessica, I would assemble it ahead of time and then bake it. I think it’s far better baked fresh than reheated (although it’s still good that way, but not the same, plus you’d still need to use the oven, so might as well bake fresh!).
They turned out perfectly! Thanks so much for your quick response. Happy new year!
So glad you asked this! I came here with the same question. My mom requested scalloped potatoes for Christmas dinner and I think she expects the boxed kind…I can’t wait to surprise her with these!
Could I just put the potatoes in the gratin dish and let cool then bake the next day letting come to room temperature before baking?
Hi Gretchen, Yes, I think you could definitely do that without a problem. Enjoy! :)
Thanks!! :) I will let you know how they turn out!
How did they turn out baking them the next day?
I made this for my family and they LOVED it. I used to make mashed potatoes with my meat loaf now my family only wants scalloped potatoes with it. Thank you for a great recipe.
I just love your recipe. I haven’t made it yet but let me tell you my story. A year ago I searched and searched how to make scalloped potatoes in a crockpot. What I came up with is the same things throughout all the recipes. They used Russet Potatoes and lots of cream & cheese of course. So I made them and because I didn’t really have the time for the crockpot to do it’s work I did all the prepping and then I browned the potatoes in layers in my dutch oven with garlic and butter and chicken broth etc. Finally between the layers I added onions and cheese and ended with CREAM!! Oh my gosh these were to die for. This year I made practically the same recipe but this time I just used regular white potatoes. I think not using Russet Potatoes was my mistake! I am glad to know you used RP. Linda from Canada
Made this recepie tonight for a party tomorrow. Stopped before baking them. I am looking forward to seeing how they heat tomorrow. Maybe a mistake. What is not a mistake is this recepie. I will for make this again. The cream sauce was so good I used a spatula to get it all, and literally licked the pan clean. So good!
Hi Josh…when you prepared them up until baking and refrigerated the night before, how did this turn out when baking the next day?
I just came across your blog yesterday and tried this recipe for my Dinner party last night. It was soooo easy to make and tasted sooooo GOOD!!!
This looks really good! Great photo! Cant wait to try it!
Made it today – LOVED IT. I will be using the recipe again. Thanks
Question- all i have is half and half, can i sub that for heavy cream??
You can, your sauce just might not thicken up quite as much as if you’d use cream.
By far the best I’ve made!!
I never had real scalloped potatoes until I was an adult. My mom never made anything like this. She made baked potatoes, frozen french fries, and at holiday time Potato Latkes. That was it for potatoes in our house. I have made scalloped potatoes before and they are rich and delicious. These look so good. Thanks for the blog.
All I have to say is YUMMMM!! I just made them and they were a hit! My kids were like, mom why havent you made these before?? They saved some for themselves, their own stash, before everyone ate them all. Lol.. thanks for the post!
All I have to say is YUMMMM!! I just made them and they were a hit! My kids were like, mom why havent you made these before?? They saved some for themselves before everyone ate them all. Lol.. thanks for the post!
I made theses for our Easter Brunch & LOVED them! Thank you for sharing, my family thanks you too!
I have been looking for a scalloped tater dish for years. This was Great!! This dish was hit with the family & I can’t wait to make it again.
Thank you for a new family favorite! Even though there were only three of us I made a full serving and thank goodness. After a heaping container was filched for our son’s dorm room fridge and leftovers consumed tonight, only one serving remains. The hint of thyme that lingers in the cream is tantalizing and once the potatoes were peeled the recipe was really easy. Thank you so much for sharing! I can’t think offhand about a holiday food we fight over, by the way, but this might now be it.
Made these today and they were a huge hit!
Scalloped potatoes are so delish! I will be trying this recipe soon!
OMgoodness! I made these today for Easter and they were a HUGE hit! The only modification I made was that I used less potatoes, because I was serving only 5 people. I used the same amount of the creamingredients and it was the perfect amount of ooey gooey goodness! The bay leaf and thyme in combination with the garlic and onion sauted in butter was an amazing flavor combination in the cream sauce. I thought I was going to have to load on the cheese to get good flavor but I ended up using just a handful sprinkled on top! Thank you for this amazing recipe!!!
After years of being forced to eat box-mix scalloped potatoes, I have an intense dislike of them. But your recipe has encouraged me to give them a second chance. These are on our Easter dinner menu and I’m actually looking forward to trying them! Thanks!
Making these tomorrow for Easter. I’m sure we will love them.
I just made scalloped potatoes last night and it was not the best in the world. But these look absolutely amazing! I will definitely give this one a try.
Thank you for this great recipe! I made it, it’s wonderful and I blogged about you on my blog. Thank you!!
I love scalloped potatoes! This would make a great addition to Easter dinner!
I LOVE potatoes in ANY form. But these look as though they are going to be even more comforting than macaroni and cheese. I can almost smell them! Will definitely give them a try with my Easter ham this Sunday! Have a great weekend Michelle and everyone! : )
I am adding these to our menu for sunday!! they look amazing!
Too good to pass up. They are a favourite in this house too so I’m now wondering why we don’t make them more often!
Oh, I think I will be making this for Easter! :)
Beautiful photo. I think I have that same white plate, too!
I just had my aunt’s scalloped potatoes at a party last weekend – and that was the bulk of my meal! I forgot how much I loved them.
Your recipe may just be gracing my Easter table as well!
These look really good. I had some at a party the other day and they had no seasoning and they were horrible. I’m craving something good like yours. :)
Thankyou for shareing the recipie. In Denmark this dish is called “fløde kartoffler” meaning creame potatoes. In my house we use it as side dish with meat. When we siblings and inlaws-siblings are ghathered at my moms house for muslim holliday we “fight” over her rice dessert called “kheer”. :) everybodt wants the rest .
Wow – I am so craving scalloped potatoes now. Oddly Easter is the one holiday meal where my family tends to eat light. Scalloped potatoes would fit in better at our Thanksgiving or Christmas tables. For easter we usually revel in the bright flavors of spring and eat lots of veggies, grilled meat or fish etc.
Ohh, I bet I could prepare AND bake this in a cast-iron skillet without having to change vessels. Yea! Thanks for the great-looking recipe.
Oh, and my family fight over the chicken and dressing I make in the crockpot every year. One year, my aunt tried to (and succeeded) hoard most of it and not let the rest of the family take some leftovers home.
I’d love to see that recipe posted somewhere! It sounds *amazing*!! Yum!
I’m not really a fan of scalloped potatoes, but I’ve only ever had them from the box – these totally look like they could change my mind!!
Scalloped Potatoes are probably one of my very favorite things to eat. Your photos have me drooling!
These look delicious! Hmm….can’t think of any food offhand that we fought over – probably any of Mom’s great desserts like O’Henry bars or the homemade peanut butter cup bars…yum! Get hungry thinking about it…
This great! I am having a special sunday Easter Linky buffet Any Easter recipe accepted no limit to what you like to submit. I am taking submissions till saturday, your welcome to post this! http://deedeesdelights.blogspot.com/p/special-easter-sunday-buffet.html
Wouldn’t you know, I just bought some scalloped potatoes from Costco that look exactly like yours. Wish I had saved my money and made your recipe instead.
These look absolutely divine and I am drooling just thinking about the taste. Cheese and potatoes are always a winning combination, especially when cream is added to the mix.
This wonderful dish will be on our Easter table…yummy!
No matter what else was for dinner, if my mom made these, my brother and I would be happy. I love using different kinds of cheeses too…makes it customizable like mac and cheese! I love using cheddar, but I think gruyere is my favorite so far! (For special occasions that is :) )
my cream always separates when I bake my scalloped potatoes. The last time I used evaporated milk and didn’t have that problem . . . is there a secret that I don’t know?
When we were kids, my brother and I would fight over popcorn. The way I got around it was when I made the popcorn, I would burn it — just a little, but enough that he didn’t want it . . . I got so used to “well done” popcorn that I still eat it that way (but I also never have to share!) BTW, I just turned 60 and my “little brother” is 57! ;-)
We were recently served the most DISMAL scalloped potatoes imaginable. Thanks for restoring our faith in this delicious, fabulous side!
Another dish that I have never had. It sure sounds delicious, though!
We fight over lots of food: my pancakes, my potato salad, and my mother’s pinion (it’s basically a kind of casserole but I don’t know what it is called in English) are probably the best examples.
I think I’ll be making this for Easter! I love scalloped potatoes but like many others I’m paranoid about undercooking them. My Mum, the font of knowledge that she is, told me to layer the potatoes in a dish first, cover and pre-cook them for about 5 minutes or so in the microwave with a bit of water in the bottom of the dish.
Turns out that woman knows what she’s doing and after I had poured the cream mixture over and popped it in the oven, I was rewarded with the best ever scalloped potatoes ever!
Beautiful dish! I’m also always ready to fight for the scalloped potatoes! :) One of the best side dishes for Easter…or any other holiday, as a matter of fact.
Just this morning my husband told me he wanted scalloped potatoes for Easter. This looks perfect!
Oh yum, I think I just fainted. Love!
These look incredible! I’m not even a big potato fan, but I LOVE scalloped potatoes. I think my sister is making them for our Easter dinner :)
I love scalloped potatoes and yours look perfect, Michelle! Thanks for sharing this Easter favorite. It will be sure to make an appearance at my table this Sunday!
Scalloped potatoes are a favorite in my house and a “must” at Easter. You’re right about the mandoline – it makes the task of slicing the potatoes so much easier.
Scallop potatoes and ham was an Easter staple at my house growing up. I have never been able to make them like my mom. These look so creamy and delicious. I am going to try them this weekend. At Easter we fight over the coconut cake. Yum!
My mom’s Portuguese cream puffs “fillozes” were always a special treat. It would take a great deal of restraint to not eat all of them at once :). I’m excited to try your scalloped potatoes, thanks for sharing!
Mandolines are great. My dad used it all the time. I need to get one for myself one of these days.
I have a food processor but never thought to use it for slicing potatoes. To be honest, I don’t use it much because of the clean up. So… I bought myself a mandolin. The first time I used it I sliced off two big chunks of my fingers. Guess I’ll have to try the food processor. :)
The mandolin will slice off the tips of your fingers, be careful !!!
Josh will LOVE these!
Oh my, this looks heavenly!
Definitely one of the best foods ever!!
My husband would love this!
My siblings and I never fought over a particular dish because we had such wildly different tastes. However, I remember one of my roommates telling me that she and her brother used to have bitter arguments over equally dividing up the bacon for BLTs. I just love to imagine that. Bacon can be a very divisive conversation topic. :-)
I loooove scalloped potatoes! Or just anything with potatoes! I love your recipe. I’ll be trying it soon!
These look amazing! I think this sound perfect for Easter Sunday, thanks!
First of all, I LOVE your blog! And being a Pittsburgh girl myself just makes it even more enjoyable! :)
Well, we don’t actually fight over the mint brownies at Christmas… but there are definite rules about how many one is allowed to consume!
I love scalloped potatoes! What a great recipe. :)
Scalloped potatoes are a favorite of mine!
A delicious recipe for a classic dish. This looks mouthwatering good!
Y U M
It always interests me how the same dishes have different names for us.
This is one of my favourite potato dishes, but over here they’re known as the French call them: “potato dauphinoise”.
Scalloped potatoes are thick slices of part-cooked potatoes, battered and deep fried! You should try them, they’re very good!! ;)
So many meals we fight over. Mostly the rolls. I feel like a commercial every time I bake them because I have to triple the recipe That’s something like 60 rolls! Its exhausting but I love the excited look on everyone’s face when they walk in for dinner and can smell the fresh bread. It’s therapeutic…for everyone. :)
I’d comment more on your potatoes but I hate them right now, because I want them so badly. I’m on a diary free diet (among many other restrictions) and cheese is one of those things I miss a lot a lOT!
This is my absolute favorite food! I love your recipe, I’m excited to try :)
Is there any better combination that cheese, potatoes and cream? I think not!
Scalloped potatoes is one of those dishes I’m worried will under cook. My mother never made it, so I’ve never made it. I think this has to change, and soon! Thank goodness it’s coming into Winter here, perfect timing.
The dish we fight over? Nonna’s lasagna. It’s my favourite and I always claim the leftovers before we’ve even started dinner!