Creamy Scalloped Potatoes
These Creamy Scalloped Potatoes are tender, buttery, and incredibly comforting, with thinly sliced potatoes baked slowly in a rich, creamy garlic sauce. The potatoes become soft and flavorful while the top turns beautifully golden. They’re the perfect side dish for holidays, Sunday dinners, roast beef, chicken, or any cozy family meal.
Ingredients
- 2½ lbs (1.1 kg) Yukon Gold or Russet potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg, optional
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ½ cup shredded mozzarella cheese, optional
Directions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease a 9 × 13-inch baking dish generously with butter.
2. Prepare the Potatoes
Peel the potatoes if desired.
Using a sharp knife or mandoline, slice them into very thin, even slices—about ⅛ inch (3 mm) thick.
Try to keep the slices uniform so they cook evenly.
Don’t rinse the potato slices, as the natural starch helps thicken the creamy sauce.
3. Make the Cream Sauce
Add the heavy cream, whole milk, butter, minced garlic, salt, black pepper, thyme, and optional nutmeg to a saucepan.
Heat over medium-low heat until the butter melts and the mixture is hot.
Don’t bring it to a vigorous boil.
Remove from the heat.
4. Arrange the Potatoes
Arrange a layer of potato slices across the bottom of the prepared baking dish.
Slightly overlap the slices.
Pour a little of the cream mixture over the potatoes.
Sprinkle with a small amount of Parmesan cheese.
Repeat the layers until all the potatoes have been used.
Pour the remaining cream mixture evenly over the top.
5. Add the Cheese
Sprinkle the remaining Parmesan cheese over the potatoes.
If using mozzarella, add it now for an extra cheesy, golden topping.
6. Cover and Bake
Cover the baking dish tightly with aluminum foil.
Bake for approximately 45 minutes.
7. Uncover and Finish Baking
Remove the foil.
Continue baking for another 25–35 minutes, or until the potatoes are completely tender and the top is golden brown.
To check for doneness, insert a thin knife into the center. It should slide through the potatoes easily.
8. Rest Before Serving
Remove the scalloped potatoes from the oven.
Let them rest for 10–15 minutes before serving.
This allows the creamy sauce to thicken slightly and makes the potatoes easier to serve.
Garnish with fresh parsley.
Tips for Perfect Scalloped Potatoes
Slice the potatoes evenly: Uniform slices ensure that everything cooks at the same rate.
Don’t make the slices too thick: Thick potatoes can remain firm in the center while the top becomes overcooked.
Use Yukon Gold potatoes: They have a naturally creamy texture and hold their shape beautifully.
Keep the dish covered initially: This helps the potatoes cook evenly and prevents the top from browning too quickly.
Let them rest: The sauce thickens as the casserole cools slightly.
Cheesy Scalloped Potatoes
For a richer, cheesier version, add:
- 1½ cups shredded sharp cheddar cheese
- ½ cup mozzarella
- ½ cup Parmesan
Place a little cheese between the potato layers and finish with plenty on top.
Bacon Scalloped Potatoes
Cook 6–8 slices of bacon until crisp.
Crumble the bacon and add it between the potato layers.
Finish with extra cheddar cheese and chopped green onions.
Herb Scalloped Potatoes
Add fresh or dried herbs such as:
- Rosemary
- Thyme
- Parsley
- Chives
Fresh herbs can be sprinkled over the finished dish just before serving.
Make-Ahead Instructions
You can prepare the scalloped potatoes several hours ahead.
Assemble the dish, cover tightly, and refrigerate.
Remove it from the refrigerator about 20–30 minutes before baking.
You may need to add approximately 10–15 minutes to the baking time.
Storage
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a covered baking dish at 350°F (175°C) until heated through.
Individual portions can also be reheated in the microwave.
Freezing
Scalloped potatoes can be frozen, although the creamy sauce may change texture slightly after thawing.
For best results, cool completely and freeze in an airtight, freezer-safe container.
Thaw overnight in the refrigerator and reheat gently in the oven.
What to Serve With Scalloped Potatoes
These potatoes pair beautifully with:
- Roast beef
- Baked ham
- Roast chicken
- Turkey
- Pork chops
- Grilled steak
- Meatloaf
- Green beans
- Roasted carrots
- Garden salad
Frequently Asked Questions
What’s the difference between scalloped potatoes and au gratin potatoes?
Traditional scalloped potatoes are primarily made with potatoes and a creamy sauce, while potatoes au gratin typically include cheese between the layers or on top.
Can I use Russet potatoes?
Yes. Russet potatoes work very well and produce a soft, creamy texture.
Why are my potatoes still hard?
They may have been sliced too thick, or the oven temperature may not have been high enough. Continue baking until a knife slides easily through the center.
Can I substitute milk for heavy cream?
Yes, but the sauce will be less rich. For a creamy result, you can use half-and-half instead.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 10–15 minutes
Total Time: About 1 hour 50 minutes
Servings: 8
Category: Side Dish
Method: Oven-Baked
These Creamy Scalloped Potatoes are tender, rich, buttery, and wonderfully comforting. Thinly sliced potatoes slowly bake in a garlicky cream sauce until perfectly tender, with a golden top that makes this classic side dish irresistible.