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]
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!