Golden Creamy Scalloped Potatoes Recipe

Creamy, cheesy, and layered with rich, velvety sauce, Scalloped Potatoes is the ultimate side dish with timeless appeal. This classic comfort food features thinly sliced potatoes bathed in a luscious cream sauce, seasoned with garlic, thyme, and nutmeg, all baked to golden perfection with a bubbling, crispy top. It’s the kind of dish that fills the whole house with warm, inviting aromas and makes every meal feel like a special occasion.

Each forkful delivers a satisfying combination of textures—tender potato slices, silky cream sauce, and just a little bit of crisp from the golden cheese crust. Whether you’re cooking for a holiday gathering or elevating a simple weeknight roast, these scalloped potatoes are as elegant to serve as they are to love. Add your favorite variations like bacon bits, caramelized onions, gruyere cheese, or fresh herbs for a customizable side dish that feels both comforting and sophisticated.

Why You’ll Love This Scalloped Potatoes

• Classic comfort: Timeless recipe that never goes out of style and pleases every generation at the table.
• Impressive presentation: Looks fancy and restaurant-quality but uses simple, everyday ingredients you probably have on hand.
• Make-ahead friendly: Assemble hours or even a day before, then bake when needed for stress-free entertaining.
• Versatile side dish: Pairs beautifully with everything from holiday ham to weeknight chicken to elegant beef tenderloin.
• Crowd-pleaser: The creamy, cheesy layers appeal to both kids and adults, making it a guaranteed hit.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Scalloped Potatoes recipe, having the right tools on hand will make everything smoother—from prep to cleanup.

Essential Tools & Why You Need Them:

Mandoline Slicer or Sharp Knife
This is the key to success. Uniformly thin potato slices (about ⅛-inch thick) ensure even cooking and that signature melt-in-your-mouth texture.

Large Baking Dish (9×13 inch or 3-quart)
Essential for proper layering and even heat distribution. A shallow dish allows the top to brown beautifully while the potatoes cook through.

Medium Saucepan
Perfect for making the cream sauce on the stovetop. A heavy-bottomed pan prevents scorching and ensures smooth, lump-free results.

Whisk
Crucial for creating a silky sauce without lumps and incorporating flour smoothly into the butter and cream mixture.

Measuring Cups & Spoons
Precision matters—especially for the flour-to-liquid ratio that creates the perfect sauce consistency.

Cutting Board & Peeler
For peeling potatoes and slicing garlic or onions if you’re adding aromatics to enhance flavor.

Having these items prepped and within reach makes the cooking process seamless and safe.

Preparation Tips

• Slice potatoes uniformly for even cooking—a mandoline makes this quick and ensures consistent thickness throughout.
• Don’t rinse sliced potatoes after cutting, as the starch helps thicken the sauce naturally and creates better texture.
• Use room temperature cream if possible, as cold cream can cause the roux to seize and create lumps.
• Layer strategically by shingling the potato slices and seasoning between layers for flavor in every bite.
• Cover with foil initially to trap steam and ensure the potatoes cook through before the top browns.
• Rest before serving: Let the dish sit for 10-15 minutes after baking to allow the sauce to thicken and set properly.

These small touches make a big difference in achieving creamy, perfectly cooked scalloped potatoes.

Ingredients for This Scalloped Potatoes

Here’s everything you’ll need to bring this rich, comforting side dish to life. Most of the ingredients are kitchen staples, making it both accessible and budget-friendly.

For the Potatoes & Layers:

• 3 lbs russet or Yukon gold potatoes, peeled and thinly sliced (⅛-inch thick)
• 1 medium yellow onion, thinly sliced (optional)
• 3 cloves garlic, minced
• 2 cups shredded sharp cheddar cheese (divided)
• ½ cup grated Parmesan cheese
• 2 tablespoons butter (for greasing the dish)
• Salt and pepper to taste
• Fresh thyme leaves (optional, for garnish)

For the Cream Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2½ cups heavy cream or half-and-half
• 1 cup whole milk
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper

Optional Additions:

• Crispy bacon bits
• Caramelized onions
• Fresh chopped chives
• Gruyere or Swiss cheese (for a more sophisticated flavor)
• Smoked paprika (for a subtle smoky note)
• Breadcrumb topping (for extra crunch)

Everything in this list works together harmoniously—the creamy sauce envelops the tender potatoes while the cheese creates that irresistible golden crust. The optional additions let you customize to your taste.

Step 1: Prepare the Potatoes

Peel the potatoes and slice them uniformly to about ⅛-inch thickness using a mandoline or sharp knife. Place the slices in a large bowl but do not rinse—the natural starch will help create a creamy, cohesive dish.

Butter a 9×13-inch baking dish generously, making sure to coat the bottom and sides to prevent sticking.

Step 2: Make the Cream Sauce

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a smooth roux—this cooks off the raw flour taste.

Gradually pour in the heavy cream and milk while whisking continuously to prevent lumps. Add the thyme, nutmeg, salt, and pepper. Continue whisking and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.

Step 3: Layer the Potatoes

Arrange one-third of the potato slices in an overlapping pattern in the prepared baking dish. Season lightly with salt and pepper. If using onions, scatter some over this layer. Pour one-third of the cream sauce evenly over the potatoes, then sprinkle with about ⅔ cup of cheddar cheese.

Repeat this layering process two more times, ending with the remaining cream sauce poured over the top layer. Reserve the final portion of cheese for later.

Step 4: Bake the Dish

Cover the baking dish tightly with aluminum foil and place in a preheated oven at 375°F (190°C). Bake for 45 minutes, allowing the potatoes to steam and cook through.

After 45 minutes, remove the foil and sprinkle the remaining cheddar and Parmesan cheese evenly over the top. Return to the oven uncovered and bake for an additional 25-30 minutes, or until the top is golden brown and bubbling, and a knife easily pierces through the potatoes.

Step 5: Rest and Serve

Once out of the oven, let the scalloped potatoes rest for 10-15 minutes. This allows the sauce to thicken and set, making serving much easier. Garnish with fresh thyme leaves or chopped chives if desired. Serve warm as a stunning side dish.

Notes

Potato Selection: Russet potatoes create a fluffier texture, while Yukon golds are naturally creamier and hold their shape better. Both work beautifully.

Cheese Variations: Swap cheddar for gruyere, fontina, or a blend of Italian cheeses for different flavor profiles. Gruyere adds nutty sophistication.

Lighter Version: Use half-and-half instead of heavy cream, or substitute some of the cream with chicken or vegetable broth to reduce richness.

Watch Out for These Mistakes While Cooking

• Slicing potatoes too thick: Uneven, thick slices won’t cook through properly and create an inconsistent texture throughout the dish.
• Rinsing the potatoes: Washing away the starch removes the natural thickener that makes the sauce creamy and helps it cling to each slice.
• Making lumpy sauce: Add liquid gradually while whisking constantly to prevent flour lumps from forming in your cream sauce.
• Not seasoning between layers: Salt and pepper need to be distributed throughout, not just on top, for balanced flavor.
• Skipping the foil cover: Without it, the top browns before the potatoes cook through, resulting in burnt cheese and raw centers.
• Overcrowding the dish: Too many layers in a shallow dish means uneven cooking. Stick to 3-4 layers maximum.
• Cutting into it immediately: Hot scalloped potatoes are soupy. The resting period is essential for the sauce to set properly.
• Using pre-shredded cheese: Pre-shredded varieties contain anti-caking agents that prevent smooth melting. Shred your own for best results.

What to Serve With Scalloped Potatoes?

This rich and creamy side dish complements a wide variety of main courses. Whether you’re planning a holiday feast or an elegant dinner party, there’s a perfect pairing for every occasion.

8 Delicious Recommendations:

Roasted Prime Rib
The ultimate luxury pairing—rich, tender beef with creamy potatoes creates an unforgettable holiday meal.

Honey Glazed Ham
Sweet, salty ham and creamy, cheesy potatoes are a classic combination that feels celebratory and comforting.

Herb-Crusted Pork Tenderloin
Lean, flavorful pork benefits from the richness of scalloped potatoes as a balancing side dish.

Roasted Chicken with Garlic and Lemon
Simple roasted chicken becomes elegant when paired with these creamy, golden potatoes.

Grilled Steak (Ribeye or Sirloin)
A perfectly cooked steak and scalloped potatoes create a steakhouse-quality meal at home.

Baked Salmon with Dill
The lightness of salmon contrasts beautifully with the rich, creamy potato layers for balanced elegance.

Green Bean Almondine
Crisp green beans with toasted almonds and lemon add freshness and crunch alongside the creamy potatoes.

Simple Garden Salad with Vinaigrette
A bright, acidic salad cuts through the richness and adds color and lightness to the plate.

These pairings help round out the meal and bring restaurant-quality dining to your home table.

Storage Instructions

Scalloped Potatoes taste even better the next day—and they store wonderfully for easy reheating.

How to Store:

Refrigerator: Allow the potatoes to cool completely, then cover tightly with foil or plastic wrap, or transfer to an airtight container. They will keep in the fridge for up to 4 days.

Freezer: For longer storage, wrap the cooled dish tightly in plastic wrap and then aluminum foil, or portion into freezer-safe containers. Freeze for up to 2 months. Note that the texture may be slightly different after freezing.

Reheating:

Oven: Reheat at 350°F (175°C), covered with foil, for 20-25 minutes or until heated through. Remove foil for the last 5 minutes to re-crisp the top.

Microwave: Heat individual portions on medium power for 2-3 minutes. Add a splash of cream or milk if the potatoes seem dry.

Always ensure internal temperature reaches 165°F (74°C) when reheating.

Estimated Nutrition (Per Serving – Based on 8 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	380
Protein	12g
Carbohydrates	28g
Dietary Fiber	2g
Sugar	4g
Total Fat	26g
Saturated Fat	16g
Unsaturated Fat	8g
Trans Fat	0g
Cholesterol	90mg
Sodium	520mg

This dish provides a satisfying balance of carbohydrates and fats with protein from the cheese—perfect for a special occasion side dish.

Frequently Asked Questions

1. Can I make Scalloped Potatoes ahead of time?
Absolutely. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if starting from cold.

2. Can I use different types of potatoes?
Yes! Russet, Yukon gold, or red potatoes all work well. Avoid waxy varieties like fingerlings as they don’t absorb the cream sauce as effectively.

3. Are these potatoes very rich?
The base recipe is indulgent and creamy. You can lighten it by using half-and-half instead of heavy cream, or by reducing the amount of cheese.

4. Can I make this dairy-free?
Definitely. Use plant-based butter, dairy-free cream alternatives (coconut or cashew cream work well), and dairy-free cheese substitutes throughout.

5. What if I don’t have a mandoline slicer?
No problem. Use a sharp knife and take your time slicing as uniformly as possible. Consistency matters more than speed.

6. Can I double this recipe for a crowd?
Yes! Use a larger roasting pan or two separate 9×13-inch dishes. Baking time remains roughly the same, though check for doneness with a knife.

7. Can I add vegetables to this dish?
Certainly. Thinly sliced onions, leeks, or even spinach layer beautifully between the potatoes. Just ensure they’re thinly sliced for even cooking.

8. How do I know when they’re done?
A knife should slide easily through all layers without resistance, and the top should be golden brown and bubbling at the edges.

Conclusion

Scalloped Potatoes is the ultimate combination of comfort and elegance—all baked into one beautiful dish. With its creamy sauce, tender potato layers, and golden cheese crown, it’s everything you love about classic comfort food with an upscale presentation.

Perfect for holiday dinners, Sunday roasts, or special family gatherings, these scalloped potatoes are as versatile as they are delicious. Plus, with endless cheese and topping options, you can make them your own every time. So grab your baking dish and make your next meal something truly memorable.