Introduction

These creamy Scalloped Potatoes are the ultimate comfort food side dish. Thinly sliced potatoes are layered in a rich, cheesy sauce and baked until golden and bubbly. Perfect for holiday dinners or a cozy family meal, this classic recipe is always a crowd-pleaser. For another potato favorite, try this Perfect Baked Sweet Potatoes Recipe.

Ingredients

These simple ingredients come together to create the ultimate comfort food—creamy, tender potatoes with a golden, bubbly top that’s impossible to resist.

• 2 lbs Yukon Gold potatoes (or Russet potatoes)
• 3 cups heavy cream (or half-and-half)
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp nutmeg
• 1 cup shredded Gruyère cheese (or sharp cheddar)
• 2 tbsp unsalted butter

Timing

Prep Time	20 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 35 minutes

Context: This Scalloped Potatoes recipe is approximately 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

Step 2 — Slice the Potatoes

Peel and thinly slice 2–3 pounds of russet or Yukon Gold potatoes, about ⅛-inch thick. Use a mandoline for uniform slices, which ensures even cooking.

Keep sliced potatoes in a bowl of cold water to prevent browning while you prepare the sauce.

Step 3 — Make the Cream Sauce

In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 1 minute until fragrant.

Gradually whisk in 3 cups of whole milk or half-and-half, then add 1 teaspoon of salt, ½ teaspoon of black pepper, and a pinch of nutmeg. Cook, stirring constantly, until the sauce thickens—about 5–7 minutes.

Step 4 — Layer Potatoes and Sauce

Drain and pat dry the potato slices. Arrange a single layer of potatoes in the prepared baking dish, slightly overlapping.

Pour a portion of the cream sauce over the layer, then repeat with remaining potatoes and sauce, finishing with sauce on top.

Step 5 — Add Topping and Cover

Sprinkle 1½ cups of shredded Gruyère or sharp cheddar cheese evenly over the top. Cover the dish tightly with aluminum foil.

Covering helps the potatoes steam and cook through without drying out the top layer.

Step 6 — Bake Covered

Bake the Scalloped Potatoes in the preheated oven for 45 minutes. The potatoes should be nearly tender when pierced with a knife.

Step 7 — Uncover and Brown

Remove the foil and continue baking for another 20–30 minutes, until the top is golden brown and bubbly.

The internal temperature should reach at least 165°F, and a knife should slide easily through the potatoes.

Step 8 — Rest Before Serving

Let the Scalloped Potatoes rest for 10–15 minutes after removing from the oven. This allows the sauce to set for cleaner slices.

Nutritional Information

Calories	215
Protein	7g
Carbohydrates	26g
Fat	9g
Fiber	2g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Sweet potatoes — Adds natural sweetness and boosts vitamin A content while maintaining creamy texture.
• Cauliflower slices — Creates a lower-carb version with a mild, nutty flavor that absorbs cheesy sauces well.
• Turnips or rutabaga — Provides a peppery, slightly sweet alternative with fewer carbs than traditional potatoes.
• Coconut milk or almond milk — Delivers rich creaminess for dairy-free Scalloped Potatoes without sacrificing texture.
• Nutritional yeast or vegan cheese — Offers cheesy flavor for dairy-free diets while keeping the classic golden topping.
• Chicken or vegetable broth base — Reduces sodium content compared to cream-based sauces while adding depth of flavor.
• Gluten-free flour blend — Thickens the sauce perfectly for those avoiding gluten in their Scalloped Potatoes.
• Greek yogurt instead of heavy cream — Cuts fat content while adding protein and tangy creaminess to the dish.

Serving Suggestions

• Pair these creamy Scalloped Potatoes with roasted ham or glazed pork loin for a classic comfort meal.
• Serve alongside roasted chicken or grilled steak for a hearty dinner centerpiece.
• Bring Scalloped Potatoes to holiday gatherings like Easter, Thanksgiving, or Christmas feasts.
• Offer as a cozy side for Sunday family dinners or potluck events.
• Garnish with fresh chopped chives or parsley for a pop of color and freshness.
• Use a decorative baking dish for an elegant presentation straight from oven to table.

These Scalloped Potatoes are wonderfully versatile, complementing both casual weeknight meals and special occasion spreads with their rich, comforting flavor.

Common Mistakes to Avoid

• Mistake: Using the wrong potato type, like waxy varieties. Fix: Opt for starchy potatoes like Russets, which absorb cream better and yield a creamier texture.
• Mistake: Skipping the step of slicing potatoes uniformly. Fix: Use a mandoline slicer for even ⅛-inch slices to ensure consistent cooking throughout.
• Mistake: Forgetting to season between layers. Fix: Generously salt and pepper each potato layer to build flavor from the inside out.
• Mistake: Baking at too high a temperature, causing the sauce to break. Fix: Cook at 350°F (175°C) covered for most of the time to gently cook the potatoes without curdling.
• Mistake: Using pre-shredded cheese with anti-caking agents. Fix: Always grate your own cheese for a smoother, more emulsified sauce.
• Mistake: Not letting the dish rest before serving. Fix: Allow Scalloped Potatoes to sit for 10–15 minutes after baking so the sauce can thicken properly.
• Mistake: Overcrowding the baking dish with too many potato layers. Fix: Use a dish that allows for 3–4 layers max to promote even heat distribution.
• Mistake: Adding raw flour directly to the sauce. Fix: Make a roux first by cooking flour with butter to prevent a gritty texture in your Scalloped Potatoes.
• Mistake: Using low-fat dairy, which can lead to a thin, watery sauce. Fix: Stick with whole milk or heavy cream for a rich, luxurious consistency.
• Mistake: Failing to test for doneness with a knife. Fix: Pierce the center with a knife; if it slides through easily, your Scalloped Potatoes are perfectly cooked.

Storing Tips

• Fridge: Store leftover Scalloped Potatoes in an airtight container in the refrigerator for 3 to 5 days.
• Freezer: For longer storage, freeze Scalloped Potatoes in a freezer-safe container for up to 3 months.
• Reheat: Reheat refrigerated or thawed Scalloped Potatoes in the oven at 350°F until the internal temperature reaches 165°F for food safety.

Always allow your Scalloped Potatoes to cool completely before storing to maintain quality and prevent condensation.

Conclusion

These creamy Scalloped Potatoes make a perfect side dish for any occasion. For more comforting sides, try Creamed Corn or Baked Macaroni and Cheese. Give this recipe a try and share your results in the comments!

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FAQs

Can I make Scalloped Potatoes ahead of time?

Yes, you can assemble Scalloped Potatoes a day in advance. Cover and refrigerate them, then bake as directed, adding a few extra minutes if needed.

What is the best type of potato for Scalloped Potatoes?

Starchy potatoes like Russets work best for Scalloped Potatoes. They absorb the creamy sauce well and become tender during baking.

How do I prevent my Scalloped Potatoes from being watery?

Slice your potatoes evenly and pat them dry before assembling. Also, ensure your sauce is thick enough to prevent excess liquid in your Scalloped Potatoes.