Scalloped Potatoes Recipe

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I’ve always had a soft spot for dishes that feel like a warm hug, and Scalloped Potatoes fits that bill perfectly. It’s one of those recipes that instantly transports me back to family dinners, where the aroma of baked cream, garlic, and cheese would fill the house. The golden, bubbling top and melt-in-your-mouth potato layers make it impossible to resist. This is comfort food at its finest, yet it carries an elegant touch that makes it equally perfect for a holiday table or cozy weeknight meal.

What I love most is how such simple ingredients—potatoes, cream, butter, cheese—can come together to create something so indulgent and satisfying. I’ve made this countless times, tweaking here and there, and this version is the one I swear by. Whether you’re feeding a crowd or just want leftovers that get even better the next day, this Scalloped Potatoes recipe will become a regular in your rotation.

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Why You’ll Love This Scalloped Potatoes Recipe

• Irresistibly Creamy: Each layer is coated in a rich, garlicky cream sauce that seeps into every slice.
• Golden & Crispy Top: The top layer bakes to a beautiful golden crust, giving just the right amount of texture.
• Perfect for Any Occasion: Ideal as a holiday side dish, but simple enough for a weeknight dinner.
• Customizable: You can easily tweak the cheese, herbs, or even add extras like bacon or ham.
• Make-Ahead Friendly: This dish actually gets better as it sits, so you can prep it in advance.

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What Kind of Potatoes Should I Use?

For the perfect scalloped potatoes, I always reach for Yukon Gold. They strike the ideal balance between starchy and waxy, meaning they hold their shape while still becoming beautifully tender and creamy. Russet potatoes are another solid option if you prefer a slightly softer, fluffier texture once baked. Just be aware that Russets can break down more easily, so slice them a little thicker if you go that route.

Avoid red or new potatoes—they’re too waxy and won’t absorb the sauce as well. The key is to slice the potatoes evenly and thinly, ideally using a mandoline. This helps them cook uniformly and soak in every drop of that rich sauce.

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Options for Substitutions

If you need to adjust for dietary needs or what you have on hand, there are plenty of ways to make this recipe your own:

• Dairy-Free: Use unsweetened almond milk or oat milk combined with a dairy-free butter and cheese alternative. Add a tablespoon of nutritional yeast for cheesy flavor.
• Gluten-Free: Most scalloped potato recipes use a flour-thickened roux, but mine doesn’t need flour at all—just heavy cream and cheese. If you need a thickener, cornstarch or arrowroot works well.
• Cheese Options: I love sharp cheddar, but Gruyère, Parmesan, or a blend of mozzarella and fontina work beautifully.
• Add Protein: Toss in chopped cooked bacon, ham, or even shredded rotisserie chicken between the layers for a heartier dish.
• Herb Variations: Thyme is my favorite in this dish, but rosemary, chives, or parsley are great additions too.

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Ingredients for This Scalloped Potatoes Recipe

Potatoes
The star of the show. I use Yukon Gold for their creamy texture and rich flavor. They bake beautifully without falling apart and soak up the sauce perfectly.

Heavy Cream
Creates that luxurious, velvety sauce. It thickens as it bakes and coats every potato slice in rich, creamy goodness.

Garlic
Fresh garlic adds depth and a subtle kick to the dish. It infuses the cream with savory flavor as it bakes.

Butter
Used to sauté the garlic and help carry flavor throughout the dish. It also adds a silky finish to the sauce.

Cheese
Sharp cheddar is my go-to for that bold cheesy layer. It melts beautifully and adds the ultimate comfort factor.

Salt & Black Pepper
Essential for seasoning. A generous pinch of both brings out the flavors of the potatoes and cream.

Fresh Thyme (optional)
I love sprinkling some thyme for an aromatic, earthy note. It’s optional, but highly recommended for a gourmet touch.

Parmesan (optional topping)
A bit of finely grated Parmesan on top gives a golden, crispy finish and adds a salty, nutty contrast to the creamy layers.

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Step 1: Prep the Potatoes

Start by peeling the potatoes and slicing them into even 1/8-inch rounds. A mandoline makes this step quick and ensures uniform cooking, but a sharp knife works fine too. Rinse the slices in cold water to remove excess starch, then pat them dry with a clean towel.

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Step 2: Infuse the Cream

In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, season with salt and black pepper, and let it simmer gently for 2–3 minutes to infuse the garlic flavor. Remove from heat and set aside.

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Step 3: Layer the Dish

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Begin layering the potatoes, slightly overlapping each slice. After each layer, pour some of the cream mixture over the top and sprinkle with shredded cheese. Repeat the process until all ingredients are used, finishing with a layer of cheese on top.

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Step 4: Bake

Cover the dish tightly with foil and bake for 40 minutes. Then, remove the foil and bake uncovered for an additional 25–30 minutes, or until the top is golden brown and bubbling, and a knife slides easily through the potatoes.

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Step 5: Rest & Garnish

Let the scalloped potatoes rest for 10–15 minutes after removing them from the oven. This allows the sauce to thicken and settle. Finish with a sprinkle of fresh thyme or chopped parsley before serving.

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How Long to Cook the Scalloped Potatoes

Scalloped potatoes need about 65–75 minutes total in the oven:

• Covered: 40 minutes at 375°F (190°C). This helps the potatoes cook through while staying moist.
• Uncovered: 25–30 minutes to develop that irresistibly golden, bubbly top.

Then let the dish rest for 10–15 minutes before serving—this step is crucial for the sauce to set and the layers to hold together when sliced.

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Tips for Perfect Scalloped Potatoes

• Slice Evenly: Thin, even slices (about 1/8-inch) ensure the potatoes cook uniformly. A mandoline slicer makes this super easy.
• Simmer the Cream First: Don’t skip the step where you warm the cream with garlic—it deepens the flavor and distributes seasoning better.
• Use High-Starch Potatoes: Yukon Golds are perfect because they’re creamy but firm enough to hold their shape.
• Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Freshly shredded melts creamier.
• Rest Before Serving: Allowing the dish to cool slightly helps the sauce thicken and keeps it from running all over the plate.
• Avoid Overcrowding Layers: Don’t pile on too many potato slices in each layer; thinner stacks cook better and soak in the sauce more evenly.

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Watch Out for These Mistakes While Cooking

• Skipping the Cream Infusion: Simply pouring cold cream over the potatoes misses an opportunity to build flavor. Heating it with garlic and seasoning makes a big difference.
• Not Drying the Potatoes: Wet potato slices release extra moisture, which can water down the sauce. Always pat them dry before layering.
• Cutting Potatoes Too Thick or Uneven: Thick slices can take too long to cook, while uneven ones won’t all be done at the same time.
• Using Pre-Shredded Cheese: It may save time, but it doesn’t melt as well and can give a gritty texture. Go for freshly grated.
• Not Covering the Dish at First: Baking uncovered from the start can burn the top before the inside is tender. Always bake covered for the first 40 minutes.
• Forgetting to Rest the Dish: Slicing into hot scalloped potatoes too early leads to runny layers. Let it sit and settle before serving.

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What to Serve With Scalloped Potatoes?

Roast Chicken

The creamy richness of scalloped potatoes pairs beautifully with crispy, herb-roasted chicken for a classic comfort meal.

Glazed Ham

A traditional combo for holidays. The sweet-savory ham balances the rich and savory potatoes perfectly.

Grilled Steak

Whether it’s a ribeye or sirloin, the creamy texture of the potatoes complements the bold, meaty flavors of grilled steak.

Green Beans Almondine

Add a fresh, crisp side to contrast the creaminess. Green beans with toasted almonds and lemon are ideal.

Caesar Salad

The tangy dressing and crunchy croutons offer a refreshing bite alongside the soft, cheesy potatoes.

Roasted Brussels Sprouts

Their slight bitterness offsets the richness of the dish and adds great texture.

Baked Salmon

For a lighter option, pair with lemon-garlic baked salmon for a well-rounded, elegant dinner.

Buttery Dinner Rolls

Perfect for soaking up the extra creamy sauce left on the plate—because you won’t want to waste a drop.

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Storage Instructions

Scalloped potatoes store incredibly well, making them perfect for leftovers or prepping ahead of time.

• Refrigerator: Let the dish cool completely, then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 4 days.
• Freezer: You can freeze scalloped potatoes, but the texture may change slightly due to the cream. If freezing, allow the dish to cool fully, then wrap it tightly and store for up to 2 months. Reheat from frozen, covered, at 350°F (175°C) until hot throughout.
• Reheating: For best results, reheat in the oven at 350°F, covered with foil, for about 20–25 minutes. A splash of cream before reheating helps restore moisture. Microwave works too, but may make the sauce separate slightly.

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Estimated Nutrition

Here’s a general estimate per serving (based on 8 servings):

• Calories: 340
• Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 75mg
• Sodium: 410mg
• Sugar: 2g

Note: Nutrition will vary slightly based on cheese and cream used, as well as added toppings like bacon or extra cheese.

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Frequently Asked Questions

Can I make scalloped potatoes ahead of time?

Yes! You can assemble the dish up to a day in advance. Cover and refrigerate, then bake when ready. If baking straight from the fridge, add 10–15 minutes to the cooking time.

What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are typically made with cream and sometimes cheese, while au gratin potatoes always include cheese—often layered between the potatoes and on top. My version leans toward au gratin because… cheese makes everything better.

Can I use milk instead of heavy cream?

You can, but the dish will be less rich and creamy. Whole milk is better than low-fat, and you might want to thicken it slightly with a bit of flour or cornstarch.

Why are my scalloped potatoes still hard after baking?

Most likely, the slices were too thick, or the oven temperature wasn’t high enough. Always slice thinly and use a consistent oven temp of 375°F. Also, be sure to cover during the first part of baking to steam them properly.

Can I use a different type of cheese?

Absolutely. Gruyère, fontina, Parmesan, or even a smoky gouda can elevate the flavor. Just make sure it’s a good melting cheese.

How do I keep the sauce from curdling?

Use full-fat dairy (like heavy cream), don’t cook at too high a heat, and warm the cream before adding it to the dish. Curdling usually happens when low-fat milk is used or the temperature fluctuates too much.

Are scalloped potatoes gluten-free?

This recipe is naturally gluten-free, as it doesn’t use any flour. Just be sure your cheese and cream are certified gluten-free if needed.

Can I make this in a slow cooker?

Yes, layer everything as usual in the slow cooker. Cook on low for 5–6 hours or high for about 3–4 hours, until the potatoes are tender. You won’t get the crispy top, but the flavor will still be fantastic.

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Conclusion

Scalloped potatoes are one of those timeless side dishes that never go out of style. Rich, comforting, and layered with flavor, they’re just as welcome at a casual Sunday dinner as they are on a holiday table. With simple ingredients and a few smart steps, you can master this classic and make it your own. Whether you’re feeding a crowd or just craving something cozy and creamy, this dish checks all the right boxes.

Now that you know all the secrets to perfect scalloped potatoes, it’s time to grab those spuds and get cooking.

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