The Best Scalloped Potatoes Recipe You’ll Ever Try (Creamy, Cheesy, and So Easy!)
If you ask me about the one side dish I can never say no to, it has to be scalloped potatoes.
They’re creamy, cheesy, soft inside, with a golden crispy top that makes you want to grab another bite right away.
I made this recipe after testing a few versions, and let me tell you—it’s the perfect comfort food.
If you’ve never tried making scalloped potatoes at home, you’re going to love how simple and delicious this recipe is. Let’s dive in!
What Are Scalloped Potatoes?
Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce, often layered with cheese. The sauce soaks into the potatoes, making them tender and flavorful, while the top layer bakes to a golden, bubbly crust. It’s a dish that feels fancy but is actually very simple to make. It’s often served at holidays, family dinners, or as the star of a Sunday meal.
Why You’ll Love This Recipe
I love scalloped potatoes because they feel like a warm hug in food form. The creaminess balances perfectly with the crispy edges. They go with almost any main dish—roast chicken, steak, ham, or even just a fresh salad if you want to keep it lighter.
Here’s why this recipe works so well:
- The sauce is rich and creamy.
- The potatoes cook until perfectly soft.
- The top is cheesy and golden brown.
Ingredients You’ll Need
You don’t need fancy stuff. Just a few basic ingredients:
- Potatoes – Russet or Yukon Gold work best.
- Butter – For the rich flavor in the sauce.
- Flour – Helps thicken the sauce.
- Milk or Heavy Cream – Makes the sauce creamy.
- Cheese – Cheddar, Gruyere, or a mix.
- Garlic, Onion, Salt, and Pepper – For flavor.
How to Make Scalloped Potatoes
Here’s the step-by-step way I make them:
1. Slice the Potatoes
Thin slices are key. Use a sharp knife or a mandoline slicer. The thinner the slices, the quicker and more evenly they bake.
2. Make the Creamy Sauce
Melt butter in a pan, whisk in flour, then slowly add milk or cream. Cook until it thickens. Stir in cheese, garlic, onion, salt, and pepper.
3. Layer the Potatoes
In a baking dish, spread a thin layer of sauce, then add potato slices. Repeat layering until all potatoes are used. Finish with extra cheese on top.
4. Bake Until Golden
Cover with foil and bake at 350°F (175°C) for about 40 minutes. Remove foil and bake another 20 minutes until the top is golden and bubbly.
Tips for Perfect Scalloped Potatoes
- Use starchy potatoes for a creamy texture.
- Don’t rush the sauce—it needs to thicken before pouring.
- Let it rest 10 minutes before serving, so the layers set.
What to Serve with Scalloped Potatoes
Scalloped potatoes are so versatile. Here are my favorite pairings:
- Roast Chicken – Classic comfort meal.
- Steak or Beef Roast – Rich meats pair perfectly with creamy potatoes.
- Ham – A holiday favorite combo.
- Vegetables – Green beans, asparagus, or a crisp salad balance the richness.
Variations You Can Try
Scalloped potatoes are easy to customize. Try these twists:
- Bacon Scalloped Potatoes – Add crispy bacon between layers.
- Garlic Parmesan – Use parmesan cheese for a sharper flavor.
- Loaded Style – Top with sour cream, chives, and extra cheese.
- Herb Infused – Add rosemary or thyme for extra aroma.
Storing and Reheating
If you have leftovers (though it rarely happens in my house), here’s what to do:
- Fridge – Store in an airtight container for up to 3 days.
- Freezer – Freeze for up to 2 months.
- Reheat – Warm in the oven at 350°F until heated through, or microwave for a quick fix.
FAQs About Scalloped Potatoes
Q: Can I make scalloped potatoes ahead of time?
Yes! Prepare and bake them a day ahead, then reheat before serving.
Q: What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes usually have a cream sauce, while au gratin includes layers of cheese. This recipe is a bit of both—creamy with lots of cheese!
Q: Do I need to peel the potatoes?
It’s up to you. I like peeling them for a smoother texture, but leaving the skin adds a rustic touch.
Q: Can I use milk instead of cream?
Yes, milk works fine, but cream makes it richer. A mix of both is perfect.
Q: How thin should I slice the potatoes?
About 1/8 inch thick. Thin enough to cook through but thick enough to hold shape.
Scalloped potatoes are the kind of dish that brings everyone to the table. They’re creamy, cheesy, and just plain delicious. Once you try this recipe, you’ll find yourself making it again and again.
