William burst through the door last Sunday yelling, Mom, are you making those fancy layered potatoes for dinner? He meant our Scalloped Potatoes – the side dish that somehow became the main event at every family gathering! After making this creamy scalloped potatoes recipe countless times for holidays and weeknight dinners, I’ve discovered exactly what separates good from absolutely incredible. The secret isn’t fancy ingredients or complicated techniques. It’s understanding how those thin potato slices, rich cream sauce, and perfectly melted cheese work together to create pure comfort food magic.
Why I Love This Scalloped Potatoes Recipe
This potato casserole has saved more dinner parties than I can count. There’s something magical about how it transforms simple ingredients into something that makes people ask for seconds before they’ve finished their firsts.What I love most is how forgiving it is. Mess up the slicing? They still taste amazing. Forget to time it perfectly? Just cover it with foil and keep it warm. This recipe doesn’t demand perfection, which is exactly what busy home cooks need.
These creamy baked potatoes also taught William about patience. He used to complain about the hour-long baking time, but now he uses that time to set the table, make a salad, or just sit with me and talk about his day. Some of our best conversations happen while potatoes bubble away in the oven.I also love how this dish bridges generations. My grandmother made it for my mom. I make it for William. Someday, he’ll make it for his own family. That continuity, that connection through food – that’s what cooking is really about.
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Ingredients for Scalloped Potatoes
For the Potatoes:
- 3 lbs potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 1½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 cups shredded gruyère or cheddar cheese
- ½ cup parmesan cheese
For Garnish:
- Fresh thyme or parsley
- Extra parmesan
- Black pepper
Optional Add-Ins:
- Crispy bacon bits
- Diced onion
- Fresh thyme leaves
- Breadcrumb topping
See recipe card for quantities.
How To Make Scalloped Potatoes Step By Step
Quick Prep:
- Slice potatoes ⅛-inch thin
- Keep in cold water until ready
- Make cream sauce with butter, flour, milk
- Add garlic, salt, pepper, nutmeg
- Drain and pat potatoes dry
Simple Assembly:
- Butter your baking dish generously
- Layer: potatoes, sauce, light cheese
- Repeat layers 3-4 times
- Pour remaining sauce over top
- Top with extra cheese
Easy Bake:
- Rest 10 minutes before serving
- Cover with foil, bake at 350°F for 45 minutes
- Remove foil, bake 20-25 more minutes
- Look for golden, bubbly top
- Potatoes should be fork-tender
Equipment For Scalloped Potatoes
- Mandoline slicer (or sharp knife)
- 9×13 baking dish
- Large saucepan
- Whisk
- Aluminum foil
Scalloped Potatoes Variations
Ham and Cheese:
- Layer in diced ham
- Perfect for Easter
- Use leftovers creatively
- Makes it a main dish
Garlic Herb Heaven:
- Double the garlic
- Add fresh rosemary
- Mix in thyme
- Top with chives
Bacon Lover’s:
- Crispy bacon between layers
- Use bacon fat instead of butter
- Top with extra bacon
- William’s personal favorite
Slow Cooker Version:
- Same ingredients
- Layer in slow cooker
- Low for 6-8 hours
- Perfect for potlucks
Smart Swaps for Scalloped Potatoes
Potato Options:
- Sweet potatoes → Regular potatoes (sweeter version)
- Red potatoes → Russets (hold shape differently)
- All Yukon gold → Mixed (creamier texture)
- All russet → Mixed (firmer texture)
Dairy Alternatives:
- Half-and-half → Heavy cream (lighter option)
- Greek yogurt → Some sour cream (tangy twist)
- Chicken broth → Half the milk (less rich)
- Dairy-free cream → Regular cream (vegan-friendly)
Cheese Swaps:
- Vegan cheese → Regular cheese (plant-based)
- Swiss cheese → Gruyère (budget-friendly)
- Fontina → Gruyère (similar flavor)
- Sharp cheddar → Mild cheddar (more punch)
Storing Your Scalloped Potatoes
Fridge (3-4 days):
- Cool completely first
- Cover tightly with foil
- Reheat at 325°F for 25 minutes
- Add splash of cream if dry
Freezer (2 months):
- Freeze before or after baking
- Wrap extremely well
- Texture changes slightly
- Best eaten within 6 weeks
Make-Ahead:
- Bake straight from fridge (add 15 minutes)
- Assemble completely up to 24 hours ahead
- Don’t add top cheese yet
- Keep refrigerated
- Add cheese before baking
Top Tip
- William and I discovered our game-changing twist on these Martha Stewart scalloped potatoes during a complete kitchen disaster. I was making a double batch for Thanksgiving, and in my rushed state, I accidentally grabbed the container of white wine instead of the milk for my cream sauce.I had already poured in about half a cup before I realized my mistake.
- William’s eyes went wide, and I almost dumped everything and started over. But we were running out of time, and I decided to just roll with it. I added the rest of the milk and cream, crossed my fingers, and hoped for the best.Those potatoes? Absolutely incredible. The wine added this subtle depth and sophistication that took our good recipe to restaurant-quality amazing. The slight acidity cut through the richness perfectly.
- My sister-in-law ate three servings and demanded to know what I did differently.Now we deliberately add ½ cup of dry white wine to the cream sauce every time. Just pour it in with the milk, let it simmer for a minute to cook off the alcohol, then proceed as normal. As William says, “It’s our fancy secret that makes Grandma’s recipe even better!”
How My Grandmother’s Sunday Dinner Became Our Tradition
Every Sunday afternoon growing up, my grandmother would start slicing potatoes at exactly 2 PM. She used this ancient mandoline that terrified me as a kid, creating paper-thin slices that seemed to go on forever. The whole house would fill with that incredible smell of cream, butter, and slowly baking potatoes.When I got married and moved into my own kitchen, I called Grandma asking for her scalloped potatoes recipe. She laughed and said, “There is no recipe, sweetheart. You just feel it.” That wasn’t helpful! So I stood in her kitchen one Sunday, notebook in hand, measuring everything she added and writing down every step.
William was just a baby then, strapped to my chest in a carrier while I frantically scribbled notes. Grandma kept adding “just a pinch” of this and “a splash” of that. It took me three years and probably twenty batches to recreate her magic exactly.Now, every Sunday when we make these cheesy scalloped potatoes, William stands where I used to stand, watching me slice potatoes. He’s gotten pretty good at layering them in the dish. Last month, he even made the cream sauce by himself while I just supervised.
FAQ
What does scalloped mean in potatoes?
Scalloped Potatoes refers to the way potatoes are sliced thin and baked in layers with cream sauce. The term comes from the French “escalope,” meaning a thin slice of meat or vegetable. In scalloped potatoes, those thin slices overlap like roof shingles, creating layers that absorb the creamy sauce beautifully. It’s different from diced or cubed potatoes – the thin, even slicing is what makes them “scalloped.”
What are some common mistakes to avoid when making scalloped potatoes?
The biggest mistake is slicing potatoes too thick – they won’t cook evenly and you’ll end up with hard centers. Another common error is not removing enough starch before baking, which makes the sauce gloppy. Always rinse and dry your potato slices! Also, many people use too high a temperature, which browns the top before the potatoes cook through. Finally, don’t skip the resting time after baking – those 10 minutes let the sauce set properly.
What makes a potato scalloped?
A potato becomes “scalloped” when it’s sliced very thin (about ⅛-inch) and baked in overlapping layers with a cream-based sauce. The key elements are the thin, uniform slicing, the layering technique, and the creamy sauce that binds everything together. Some recipes add cheese, but traditional scalloped potatoes focus on the cream, butter, and potato layers. The baking process melds all those layers into one cohesive, creamy dish.
What is the difference between scalloped potatoes and au gratin?
Scalloped potatoes traditionally use just cream sauce without cheese, while potatoes au gratin include cheese throughout the layers and often have a cheesy, sometimes breadcrumb-topped crust. Au gratin (French for “by grating” or “with a crust”) specifically refers to that browned, crispy top layer. In practice, many modern recipes blur these lines – lots of “scalloped” recipes now include cheese. But purists will tell you true scalloped potatoes are cream-based, while au gratin is cheese-based. My recipe includes cheese, making it technically a hybrid of both styles!
Comfort Food Perfection: The Ultimate Scalloped Potatoes
There’s something magical about scalloped potatoes the way thin, tender slices of potato nestle together in a rich, creamy sauce, baked to golden perfection. This dish isn’t just food; it’s a warm embrace on a plate, a memory of family dinners, and a little celebration of culinary serendipity. With the right techniques, you can transform humble ingredients into a dish that feels both indulgent and homey.The secret begins with choosing the right potatoes. Starchy varieties like Russets or Yukon Golds create a luxuriously creamy texture as they bake.
Craving more creamy comfort? Try our Best Sausage Stuffed Shells In 30-Minute that pairs perfectly with these scalloped beauties. For another cheesy favorite, our Delicious Avocado Mango Salad Recipe delivers restaurant-quality results every time. Need something lighter? Our Healthy Beef Liver And Onions Recipe brings crispy, golden goodness to your table!
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Pairing
These are my favorite dishes to serve with Scalloped Potatoes
Scalloped Potatoes
Creamy, cheesy scalloped potatoes baked to golden perfection. Thinly sliced potatoes layered with a rich cream sauce and cheese. Comfort food that’s perfect for holidays, family dinners, or weeknight indulgence.
Ingredients
Equipment
Method
-
Slice potatoes ⅛-inch thin; keep in cold water until ready. Drain and pat dry before layering.
-
Melt butter in a large saucepan, whisk in flour to form roux. Gradually add milk and cream, stir constantly. Add garlic, salt, pepper, and nutmeg. Simmer until thickened.
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Butter baking dish. Layer potatoes, cream sauce, and a light layer of cheese. Repeat 3-4 times. Pour remaining sauce over top and top with extra cheese.
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Rest dish 10 minutes before baking. Cover with foil; bake at 350°F for 45 minutes. Remove foil and bake 20-25 minutes more until top is golden and bubbly, potatoes are fork-tender.
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Let rest 5-10 minutes. Garnish with fresh herbs and extra parmesan if desired.
Nutrition
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
