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]
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.