Scalloped Potatoes

Scalloped potatoes are the ultimate comfort food side dish. Think layers of tender, thinly sliced potatoes baked in a rich, creamy sauce with just the right touch of garlic and herbs. It’s warm, filling, and irresistibly cozy—basically, a hug in casserole form. Whether you’re serving them for a holiday dinner or just want to elevate your weeknight meal, these scalloped potatoes never disappoint.

Why You’ll Love This Recipe

• Classic and crowd-pleasing
• Perfectly creamy and cheesy (if you want it to be!)
• Make-ahead friendly
• Simple ingredients, big comfort factor

How to Make Scalloped Potatoes

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme (or fresh)
• 2 1/2 pounds Yukon Gold or Russet potatoes, thinly sliced (1/8 inch)
• Optional: 1 cup shredded cheese (cheddar or Gruyère work great)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Make sauce – In a saucepan, melt butter. Add garlic and cook for 1 minute. Stir in flour and cook for 1–2 minutes. Slowly whisk in milk and cream. Add thyme, salt, and pepper. Cook until slightly thickened, about 5 minutes.
3. Layer potatoes – Arrange half of the sliced potatoes in the baking dish. Pour half the sauce over the top. Repeat with remaining potatoes and sauce.
4. Bake – Cover with foil and bake for 40 minutes. Uncover and bake an additional 25–30 minutes, until bubbly and golden.
5. Rest – Let sit for 10 minutes before serving so it sets up nicely.

Storage Information

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze baked and cooled scalloped potatoes up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in oven at 350°F until heated through, or microwave in short bursts.

Variations to Try

• Add thinly sliced onions or leeks between layers
• Stir in cooked bacon or ham for a heartier dish
• Top with extra cheese and breadcrumbs for a crunchy finish

Tips & Notes

• Slice potatoes as evenly as possible for uniform cooking.
• A mandoline slicer makes this super easy!
• Don’t skip the rest time—it helps the sauce thicken up.

FAQ

1. Can I make this ahead of time?

Yes! Assemble up to a day ahead, cover, and refrigerate. Bake just before serving.

2. Can I use plant-based milk?

You can, but stick with creamy options like oat or soy for best texture.

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

Scalloped potatoes usually don’t have cheese (but we won’t judge if you add it!). Au gratin potatoes include a cheese layer.

Nutrition Information (Per Serving, Approx. 8 Servings)

• Calories: 290 kcal
• Fat: 14g
  • Saturated Fat: 8g
• Carbohydrates: 35g
• Protein: 5g
• Fiber: 3g
• Sodium: 280mg

Values will vary based on ingredients used.

Required Tools & Equipment

• 9×13-inch baking dish
• Saucepan
• Whisk
• Mandoline slicer or sharp knife
• Foil

Difficulty Level: Intermediate

Prep Time: 20 minutes

Cook Time: 70 minutes

Rest Time: 10 minutes

Total Time: 1 hour 40 minutes

This scalloped potato recipe is creamy, cozy, and absolutely perfect for holidays or whenever you’re craving something ultra comforting. Want to try a vegan version or toss in some caramelized onions? I’m happy to help!

Print Recipe

Scalloped Potatoes

Author: Admin

Difficulty: Intermediate Prep Time 20 mins Cook Time 70 mins Rest Time 10 mins Total Time 1 hr 40 mins

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• ¹¹⁄₂ cup whole milk
• ¹⁄₂ cup heavy cream
• Salt and pepper, to taste
• ¹⁄₂ teaspoon dried thyme (or fresh)
• ²¹⁄₂ pounds Yukon Gold or Russet potatoes (thinly sliced)
• 1 cup shredded cheese ((cheddar or Gruyère work great))

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2. Make sauce – In a saucepan, melt butter. Add garlic and cook for 1 minute. Stir in flour and cook for 1–2 minutes. Slowly whisk in milk and cream. Add thyme, salt, and pepper. Cook until slightly thickened, about 5 minutes.

3. Layer potatoes – Arrange half of the sliced potatoes in the baking dish. Pour half the sauce over the top. Repeat with remaining potatoes and sauce.

4. Bake – Cover with foil and bake for 40 minutes. Uncover and bake an additional 25–30 minutes, until bubbly and golden.

5. Rest – Let sit for 10 minutes before serving so it sets up nicely.

Nutrition Facts

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Amount Per Serving

Calories 290kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 8g40%

Sodium 280mg12%

Total Carbohydrate 35g12%

Dietary Fiber 3g12%

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Slice potatoes as evenly as possible for uniform cooking.
• A mandoline slicer makes this super easy!
• Don’t skip the rest time—it helps the sauce thicken up.