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, ham, chicken, meatloaf, burgers, lamb, 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.
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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
- Twice Baked Potato Recipe
- Roasted Red Potatoes with Garlic and Herbs
- Creamy 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]
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!