Creamy, rich, and undeniably comforting, scalloped potatoes are a timeless classic that always finds a place on the dinner table. With their golden, bubbly top and luscious layers of tender potatoes soaked in a velvety cheese sauce, they make an irresistible side for holidays, gatherings, or even a cozy weeknight meal. The smell alone as they bake—buttery, cheesy, and savory—is enough to bring the whole house to the kitchen.

The beauty of scalloped potatoes lies in their simplicity. A handful of pantry staples transform into something extraordinary when treated with care and patience. Whether served alongside roasted meats or enjoyed on their own, they promise a bite of warm, cheesy comfort in every forkful.

What Kind of Potatoes Should I Use for Scalloped Potatoes?

For the creamiest texture, go with Yukon Gold or Russet potatoes. Yukon Golds have a naturally buttery flavor and hold their shape well, while Russets provide a soft, melt-in-your-mouth consistency. You can even combine both for a delightful balance of textures.

Ingredients for the Scalloped Potatoes

Potatoes
The heart of the dish. Choose starchy varieties for the best creamy layers.

Butter
Used to make the roux that forms the base of the sauce, it adds richness and flavor.

Flour
Helps thicken the sauce to just the right consistency.

Milk
Brings creaminess and blends all the flavors smoothly.

Heavy Cream
Adds extra decadence and ensures a luxurious texture.

Garlic
Provides subtle aromatic depth.

Salt and Pepper
Essential for seasoning and enhancing the other ingredients.

Cheddar Cheese
Gives the dish its signature gooey, cheesy goodness.

Fresh Thyme (optional)
Adds a fragrant herbal touch that balances the richness.

How To Make the Scalloped Potatoes

Step 1: Prep the Potatoes

Peel and thinly slice the potatoes to about 1/8-inch thickness. Use a mandoline if you want evenly cut slices. Rinse and pat them dry to remove excess starch, which helps the sauce adhere better.

Step 2: Make the Roux

In a saucepan over medium heat, melt the butter and stir in the flour. Cook the mixture, whisking constantly, for 1-2 minutes until it forms a smooth, golden paste. This is the foundation for your creamy sauce.

Step 3: Build the Sauce

Gradually whisk in the milk and cream to the roux. Keep stirring until the sauce begins to thicken, about 4-5 minutes. Add minced garlic, salt, and pepper. Once thickened, remove from heat and stir in half of the shredded cheddar cheese until smooth.

Step 4: Layer the Potatoes

Preheat your oven to 375°F (190°C). Lightly butter a baking dish. Arrange a layer of potato slices on the bottom, slightly overlapping. Pour a portion of the cheese sauce over the layer. Repeat the process, creating several layers, and finish with a generous topping of sauce and the remaining cheese.

Step 5: Bake to Perfection

Cover the dish with foil and bake for 30 minutes. Then uncover and continue baking for another 25-30 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender. Let it rest for 10 minutes before serving.

Serving and Storing Scalloped Potatoes

Scalloped potatoes are best served warm and fresh out of the oven when the cheese is still gooey and the top has that golden crust. Garnish with fresh thyme or chopped parsley for a pop of color and herbal aroma. They pair beautifully with roasted meats like ham, chicken, or beef, but are equally satisfying as a stand-alone dish with a simple green salad.

To store leftovers, let the dish cool completely and transfer it to an airtight container. Keep in the refrigerator for up to 4 days. For reheating, cover with foil and bake at 350°F until warmed through, or use a microwave for quicker individual servings. They can also be frozen, although the texture may slightly change upon thawing.

Frequently Asked Questions

How do I keep scalloped potatoes from curdling?

Use full-fat dairy like heavy cream and avoid high heat when cooking the sauce. This helps stabilize the mixture and prevents separation in the oven.

Can I make scalloped potatoes ahead of time?

Yes! Assemble the dish a day in advance, cover, and refrigerate. When you’re ready to bake, bring it to room temperature and then bake as instructed.

What cheeses work best in scalloped potatoes?

Sharp cheddar is classic, but Gruyère, Parmesan, or a mix of cheeses add extra depth and flavor. Avoid pre-shredded cheese for better melt and texture.

Can I add meat to this recipe?

Absolutely! Diced ham, cooked bacon, or even shredded chicken can be layered in for a heartier version.

How thin should the potato slices be?

Aim for 1/8-inch thick slices. Uniform thickness ensures they cook evenly and absorb the sauce perfectly.

Are scalloped potatoes the same as au gratin?

They’re similar, but au gratin typically includes breadcrumbs and often uses more cheese. Scalloped potatoes rely more on the creamy sauce.

Want More Side Dish Ideas?

If you love these scalloped potatoes, you’ll probably enjoy these other comforting and flavorful side dishes:

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And if you make these scalloped potatoes, I’d love to hear about it in the comments. Did you stick to the classic or add a twist like bacon or Gruyère?

Your tips and variations help others too, so don’t be shy—let’s swap ideas and make this dish even better together!

Scalloped Potatoes

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 21 minute
Yield: Serves 6-8 1x
Category: Dinner

Print Recipe

Description

These creamy, cheesy scalloped potatoes are the ultimate comfort food side dish. Layered with tender slices of Yukon Gold or Russet potatoes and a velvety cheddar cheese sauce, this dish is perfect for holidays, special dinners, or cozy evenings at home.

Instructions

Preheat oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.
Peel and slice potatoes into 1/8-inch thick rounds. Rinse and pat dry.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
Slowly whisk in milk and cream. Stir until sauce thickens, about 4-5 minutes.
Add minced garlic, salt, and pepper. Stir in 1 cup of cheddar cheese until smooth.
Layer half of the potatoes in the baking dish. Pour half the sauce over them.
Repeat with remaining potatoes and sauce. Sprinkle the top with the remaining 1 cup of cheddar.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 25-30 minutes until golden and bubbly.
Let rest 10 minutes before serving. Garnish with fresh thyme if desired.