A bubbly casserole of scalloped potatoes with a golden top and creamy sauce, ready for serving.
These Scalloped Potatoes are creamy, cozy, and loaded with rich flavor. You get tender potato slices, a silky sauce, and a golden top that makes everyone sneak “just one more bite.” This is a perfect holiday side dish, but it’s also great for weeknight comfort food.
Cozy, Creamy, and Better Than Restaurant
If you’ve ever had scalloped potatoes that turned out watery or bland, you’re about to be so happy. These Scalloped Potatoes bake up thick, creamy, and perfectly seasoned.
The standout trick is making a simple roux-based sauce first. That helps the sauce stay silky instead of splitting or turning thin. Also, slicing the potatoes evenly means every layer cooks at the same pace.
Bring this to a gathering and it’s the dish people hover around.
Why You’ll Love This Scalloped Potatoes
- Ultimate comfort food: Creamy layers and a golden top feel extra cozy.
- Better than restaurant: Thick, silky sauce that actually clings to the potatoes.
- Holiday-ready: Perfect for celebrations, potlucks, and Sunday dinners.
- Family-friendly: Mild, cheesy flavor everyone likes.
- Make-ahead friendly: Easy to prep earlier and bake when you need it.
- Big-batch side dish: Feeds a crowd and reheats well.
Ingredients for Scalloped Potatoes
Potatoes and layers
- Russet potatoes: Starchy potatoes make a soft, tender texture; Yukon Gold also works for a slightly creamier bite.
- Yellow onion: Adds gentle sweetness; shallot is a good swap.
- Garlic: Gives savory depth; garlic powder works in a pinch.
Creamy sauce
- Unsalted butter: Rich flavor and the base for thickening.
- All-purpose flour: Thickens the sauce so it bakes up creamy, not runny.
- Whole milk: Keeps the sauce smooth; 2% works if needed.
- Heavy cream: Adds richness and helps the sauce stay silky.
- Salt and black pepper: Season every layer so it tastes right all the way through.
- Thyme: Adds cozy flavor; rosemary is stronger, so use less.
Cheese optional but delicious
- Shredded cheddar: Adds creamy, melty flavor; shred your own for best melt.
- Grated parmesan: Adds salty, savory depth.
How to Make Scalloped Potatoes
- 1. Preheat and prep. Heat oven to 375°F and butter a 9×13-inch baking dish. This helps prevent sticking and adds flavor.
- 2. Slice the potatoes. Slice potatoes about 1/8-inch thick. Even slices matter so the layers cook evenly. A mandoline helps, but a sharp knife works too.
- 3. Make the creamy sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until it smells a little nutty. Slowly whisk in milk and cream. Keep whisking until it thickens enough to coat the back of a spoon, about 4–6 minutes. Season with salt, pepper, and thyme.
- 4. Layer the casserole. Arrange a layer of potatoes, then scatter a little onion and garlic. Spoon sauce over the top. Repeat until everything is used up. If using cheese, sprinkle some between layers and a little on top.
- 5. Bake covered, then uncovered. Cover with foil and bake 45 minutes. Remove foil and bake 20–30 minutes more until the top is golden and the potatoes are fork-tender.
- 6. Rest before serving. Let it sit 10–15 minutes so the sauce thickens and slices cleanly. If it looks too thick after resting, serve with a spoonful of warm milk stirred into the pan for extra silkiness.
Tips for Perfect Scalloped Potatoes
- Slice evenly: Even thickness means even cooking.
- Season in layers: Potatoes need salt in every layer to taste right.
- Whisk sauce until thick: A thicker sauce prevents watery casserole.
- Cover first: Foil helps the potatoes steam and soften.
- Uncover to brown: The last bake time gives you that golden top.
- Rest before serving: This helps the sauce set and keeps servings neat.
Variations & Substitutions
- Extra cheesy: Add more cheddar between layers for a gooier bake.
- Add herbs: Parsley, thyme, or a pinch of smoked paprika is cozy.
- Lighter dairy: Use all whole milk instead of cream for a lighter version.
- Add veggies: Layer in thin sliced zucchini or sautéed mushrooms.
- Garlic lovers: Add extra garlic or a pinch of garlic powder to the sauce.
- Faster shortcut: Parboil potato slices for 5 minutes to cut bake time.
- Make it spicy: Add a pinch of cayenne for gentle heat.
Make-Ahead & Freezing
- Make ahead: Assemble the dish up to 1 day ahead, cover, and refrigerate. Bake when ready, adding 10–15 minutes if it goes in cold.
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm covered at 350°F until hot, or microwave individual portions.
- Freezing: Freeze baked portions for up to 2 months. Thaw in the fridge overnight, then reheat covered.
Serving Suggestions
- Serve with roasted vegetables and a simple green salad.
- Perfect next to baked chicken pieces, turkey, or holiday mains.
- Add crusty bread for scooping up extra sauce.
- Great for potlucks and big family dinners.
- Pair with roasted asparagus for a classic combo.
Reader Review
These scalloped potatoes were the creamiest I’ve ever made. The sauce stayed thick, the top browned beautifully, and everyone asked for the recipe. This is going on our holiday table every year.
Scalloped Potatoes Recipe Card
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: about 1 hour 40 minutes
Yield: 10–12 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian
If you make these Scalloped Potatoes, leave a rating and a comment. Do you like yours extra cheesy, extra creamy, or more herby?