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]
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!