Creamy scalloped potatoes are thin slices of tender potato baked in a rich, garlicky cream sauce until bubbly and golden on top. Every layer is soft, silky, and loaded with flavor, making this classic casserole one of the most requested holiday side dishes.
This easy creamy scalloped potatoes recipe uses a quick stovetop sauce made with butter, flour, garlic, milk, cream, and sharp cheddar. Pouring a hot sauce over the potatoes helps them cook evenly, so you get tender slices with no crunchy centers and no curdled, watery sauce.
It is perfect for Thanksgiving, Christmas, Easter, and Sunday dinners alongside ham, roast chicken, or turkey. You can assemble it ahead of time and bake it when the oven is free, which makes this the stress-free side dish you want when the holiday menu is crowded.
Recipe at a Glance
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings
Category: Side Dish
Why You’ll Love These Creamy Scalloped Potatoes
- Silky cheese sauce that never turns watery
- Tender layered potatoes with a golden top
- Made from scratch with simple ingredients
- Easy to assemble ahead for holidays
- A comforting classic for ham or turkey
Ingredients You’ll Need for Creamy Scalloped Potatoes
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Gruyère or Parmesan cheese
- Fresh thyme leaves, for garnish
How to Make Creamy Scalloped Potatoes
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Slice the potatoes evenly 1/8 inch thick with a mandoline or sharp knife and keep them in a bowl, without rinsing, so the surface starch helps thicken the sauce.
- Melt the butter in a large saucepan over medium heat and cook the onion for 4 minutes until soft.
- Add the garlic and cook for 30 seconds, then whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and cream, then add the salt, pepper, and nutmeg and simmer for 5 minutes until slightly thickened.
- Remove from the heat and stir in 1 1/2 cups of the cheddar until melted.
- Layer one third of the potatoes in the baking dish, pour over one third of the sauce, and repeat twice more.
- Cover tightly with foil and bake for 45 minutes.
- Uncover, sprinkle on the remaining cheddar and the Gruyère, and bake for 25 to 30 minutes until bubbly, golden, and fork tender.
- Rest for 15 minutes before serving so the sauce thickens.
Tips for the Best Creamy Scalloped Potatoes
- Slice the potatoes evenly. A mandoline makes slices the same thickness, so they all cook at the same speed.
- Don’t rinse the sliced potatoes. The starch on the surface thickens the sauce naturally.
- Use a hot sauce. Pouring warm sauce over the potatoes jump-starts cooking and prevents a curdled, broken sauce.
- Cover with foil for the first part of baking so the potatoes steam and soften before the top browns.
- Let the casserole rest for 15 minutes. The sauce is loose when it comes out and sets as it cools slightly.
Variations to Try
- Add crispy bacon between the layers
- Mix in caramelized onions for a sweeter flavor
- Use Gruyère and fresh thyme for a French-style gratin
- Top with buttery breadcrumbs for extra crunch
- Swap half the potatoes for sweet potatoes
How to Store It
Store leftover scalloped potatoes covered in the refrigerator for up to 4 days. Reheat portions in a 350°F oven for 15 to 20 minutes, covered, or in the microwave.
To make ahead, assemble the unbaked casserole, cover, and refrigerate for up to 24 hours, then add 10 minutes to the baking time. Baked potatoes can also be frozen, though the texture is best fresh.
Frequently Asked Questions
What is the difference between scalloped and au gratin potatoes?
Scalloped potatoes are baked in a cream sauce, while au gratin potatoes usually include cheese and a crisp, browned top. This recipe combines both for the best of each.
Why are my scalloped potatoes still hard?
The slices were probably too thick or the dish was not covered long enough. Slice them thin and bake covered until a knife slides in easily.
Why is my sauce curdled or watery?
Low-fat milk, too much heat, or cold sauce can cause problems. Use whole milk and cream, and pour the warm sauce over the potatoes.
Which potatoes work best?
Yukon Gold potatoes hold their shape and have a creamy texture. Russets work too but break down a bit more.
Creamy Scalloped Potatoes
Ingredients
Equipment
Method
- Slice the potatoes 1/8 inch thick and preheat the oven to 375°F.
- Tip: Don't rinse the slices.
- Cook the onion and garlic in butter, whisk in the flour, then add the milk, cream, and seasonings.
- Simmer 5 minutes and stir in 1 1/2 cups cheddar off the heat.
- Layer potatoes and sauce in three layers in the baking dish.
- Bake covered 45 minutes, then uncovered with the remaining cheese for 25 to 30 minutes.
- Rest 15 minutes before serving.
Notes
Use whole milk and cream to prevent a curdled sauce.