Scalloped potatoes are the ultimate comfort food side dish — rich, creamy, cheesy, and irresistibly golden on top. These scalloped potatoes are layered with thin-sliced potatoes and a velvety garlic cheddar cream sauce, then baked until bubbly and beautifully golden. Perfect for holiday dinners, Sunday suppers, or just because you’re craving something cozy, this is a recipe you’ll want on repeat.
Table of Contents
Why You’ll Love This Recipe
- Ultra cheesy & creamy – real cheddar and cream create unmatched richness
- Versatile – pairs beautifully with ham, chicken, steak, or roast beef
- Make-ahead friendly – ideal for busy holidays
- Crowd-pleaser – loved by picky eaters and gourmet fans alike
- Simple ingredients – pantry and fridge staples do the heavy lifting
Ingredients
- 2½ lbs russet or Yukon gold potatoes, thinly sliced
- 3 tablespoons unsalted butter
- ½ white onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2½ cups heavy cream (or whole milk)
- 1 teaspoon fresh thyme (or ½ tsp dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 3 cups sharp cheddar cheese, shredded
- Chopped chives or parsley (optional, for garnish)
Instructions
- Prep the Potatoes
Peel the potatoes (optional) and slice them evenly, about ⅛ to ¼ inch thick. A mandolin makes this easier. - Make the Cheddar Cream Sauce
In a saucepan over medium heat, melt butter. Add chopped onions and cook until softened, about 3 minutes. Stir in garlic and thyme; cook for 1 more minute. Whisk in the flour until smooth and cook for 1 minute. Slowly pour in the cream, whisking continuously to avoid lumps. Add salt, pepper, and cayenne (if using). Once thickened, stir in 2 cups of shredded cheddar until melted. Remove from heat. - Assemble the Layers
Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish. Layer half the sliced potatoes on the bottom. Pour over half the cheese sauce, spreading evenly. Sprinkle with ½ cup shredded cheese. - Repeat
Add remaining potatoes, pour over the rest of the sauce, and top with the last ½ cup of cheddar. Sprinkle with chives or parsley if desired. - Bake Covered
Cover with foil and bake for 40 minutes. - Finish Uncovered
Remove foil and bake an additional 20–25 minutes until the top is golden and bubbly, and the potatoes are tender when pierced. - Let Rest & Serve
Allow to rest for 10 minutes before serving to thicken slightly.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 8 portions
Nutrition Facts (Per Serving – Approximate)
- Calories: 408
- Carbs: 22g
- Fat: 29g
- Protein: 15g
- Sodium: 326mg
- Calcium: 372mg
Tips & Variations
- Make it gluten-free: Swap flour for cornstarch slurry
- Use different cheeses: Try Gruyère, white cheddar, or Parmesan
- Add-ins: Toss in cooked bacon, ham, or sautéed mushrooms
- For a golden crust: Broil for 2–3 minutes at the end
- Slow cooker option: Layer and cook on low for 6–8 hours
FAQs
Can I make scalloped potatoes ahead of time?
Yes! Assemble up to the baking step, cover, and refrigerate up to 24 hours. Bake when ready.
Do I have to peel the potatoes?
Not at all. Leaving skins on adds texture and saves time. Just wash them well.
Can I freeze leftovers?
Yes. Freeze in airtight containers for up to 2 weeks. Reheat in the oven or microwave.
Why is my dish greasy on top?
It may be due to pre-shredded cheese or excess butter. Use freshly grated cheese and reduce butter slightly if needed.
Scalloped Potatoes
Equipment
- – Mandolin or sharp knife
- – 9×13” baking dish
- – Medium saucepan
- Whisk
- – Aluminum foil
Ingredients
- – 2½ lbs russet or Yukon gold potatoes sliced thin
- – 3 tbsp butter
- – ½ onion chopped
- – 3 garlic cloves minced
- – 3 tbsp all-purpose flour
- – 2½ cups heavy cream
- – 1 tsp fresh thyme
- – ½ tsp salt
- – ¼ tsp black pepper
- – ¼ tsp cayenne optional
- – 3 cups shredded cheddar cheese
- – Optional: chives or parsley for garnish
Instructions
- Preheat oven to 375°F. Grease a 9×13″ dish.
- Slice potatoes ⅛–¼ inch thick.
- In a saucepan, melt butter, sauté onion 3 minutes.
- Add garlic and thyme; cook 1 minute. Stir in flour.
- Slowly add cream, whisking until thickened.
- Stir in salt, pepper, and 2 cups of cheddar. Remove from heat.
- Layer half the potatoes, pour half the sauce, and sprinkle with cheese.
- Repeat with remaining potatoes, sauce, and cheese.
- Cover with foil and bake 40 minutes.
- Uncover and bake 20–25 more minutes until golden and tender.
- Rest 10 minutes, garnish with chives, serve warm.
Notes
– Leave skins on for a rustic touch
– Add chopped ham or bacon for a hearty main
Conclusion
Scalloped potatoes are a timeless, crowd-pleasing side that turn any meal into something special. Whether it’s a festive holiday dinner or a casual weeknight meal, this creamy, cheesy dish never fails to impress. The layers of soft potatoes soaked in a garlic cheddar cream sauce are pure comfort in every bite.