My creamy Scalloped potatoes casserole is an epitome of comfort food. It’s a creamy, indulgent, and easy homemade potato casserole that makes any meal feel extra special. This is my go to hearty holiday side dish or when we are classic dinner comfort food, this scalloped potatoes recipe.
I am sharing with my detailed recipe for how to make creamy scalloped potatoes at home. I am sharing all to make cheesy potatoes along with expert tips, and offer variations to suit every taste.
This classic scalloped potatoes recipe is a timeless comfort food that is easy to prepare and perfect for any occasion—from casual family dinners to grand holiday feasts. By following our step-by-step instructions and expert tips, you’ll create a creamy, cheesy potato casserole that not only meets but exceeds your expectations.
Why You’ll Love This Recipe
If you’re searching for a scalloped potatoes recipe that’s both classic and homemade, you’ve come to the right place! These easy scalloped potatoes feature thinly sliced potatoes layered in a creamy sauce, topped with cheese, and baked to a golden-brown perfection. Whether you need a holiday side dish or a simple weeknight comfort food, this recipe will quickly become a family favorite.
Ingredients For Scalloped Potatoes
- 3 tablespoons unsalted butter, plus more for baking tray
- 3 tbsp all-purpose flour
- 1 cup whole milk
- Fresh oregano leaves
- 2 tbsp fresh cream
- salt to taste
- black pepper to taste
- 2 pounds Yukon Gold potatoes (thinly sliced)
- ½ medium onion, thinly sliced
- 1/2 cup grated cheddar cheese
- Fresh thyme (garnish)
Tools
- Mandoline slicer or a sharp chef’s knife for even, thin potato slices
- Large pot for parboiling the potatoes (if desired)
- 2-quart saucepan for making the cream sauce
- 3-quart baking dish (glass or ceramic is ideal for even baking)
- Whisk, spatula, and measuring cups for flawless mixing
How to Make Scalloped Potatoes?
Follow these simple, detailed steps to create a classic scalloped potatoes recipe with cheese that beginners and seasoned cooks alike will love:
1. Prep the Potatoes
- Peel and Slice: Peel the Yukon Gold potatoes and slice them uniformly about 1/8-inch thick using a mandoline slicer. Uniform slices are key to an even bake.
- Optional Parboiling: For extra tender potatoes, place the slices in a pot of salted water. Boil for 2–3 minutes until they’re just starting to soften, then drain and set aside. This step helps prevent underdone potatoes and ensures they absorb the creamy sauce evenly.
2. Make the Cream Sauce
- Sauté Aromatics: In a 2-quart saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the thinly sliced onion and minced garlic; sauté until the onion is translucent and fragrant.
- Form a Roux: Sprinkle in 1 tablespoon of all-purpose flour and whisk constantly for about 1 minute. This step thickens the sauce without lumps.
- Add Dairy: Gradually pour in 2 cups of heavy cream and 2 cups of whole milk while whisking continuously. Stir in the fresh thyme, salt, pepper, and nutmeg.
- Simmer Gently: Bring the mixture to a gentle simmer. Allow it to cook for 2–3 minutes until slightly thickened. Do not let the sauce boil; high heat may cause curdling.
3. Assemble the Scalloped Potatoes
- Layering: Preheat your oven to 375°F. Generously butter your 3-quart baking dish. Start by layering one third of the potato slices at the bottom. Pour a portion of the warm cream sauce evenly over the potatoes, then sprinkle a third of the Gruyère cheese.
- Repeat Layers: Continue layering the remaining potato slices, sauce, and cheese. Aim for 3 even layers, ensuring every slice is well-coated with the creamy mixture.
- Final Touch: For a beautiful finishing touch, sprinkle a few extra thyme leaves over the top.
4. Bake and Broil
- Bake Covered: Cover the dish loosely with aluminum foil and bake for 35–40 minutes. This initial baking ensures that the potatoes cook evenly and absorb the flavors.
- Uncover and Broil: Remove the foil and switch your oven to the broil setting. Broil for an additional 3–5 minutes until the top is bubbly and golden brown.
- Rest Before Serving: Let the dish cool for about 15 minutes. This rest period allows the sauce to thicken slightly, making serving easier and enhancing the creamy texture.
Tips for Perfect Scalloped Potatoes
Although these creamy scalloped potatoes are simple to make, but to up your your homemade scalloped potatoes game and master the recipe, you can follow my tried and tested tips:
- Choose the Right Potatoes: Russet or Yukon Gold are ideal because they hold their shape yet become perfectly tender.
- Thin & Even Slices: Use a mandoline or a sharp knife for consistent thickness. This ensures even cooking.
- Don’t Skimp on Seasoning: Season each layer of potatoes with salt and pepper to enhance flavor throughout.
- Make Ahead for Holidays: Assemble everything a day in advance, cover, and keep it in the fridge. Then bake when you’re ready to serve.
- Variation Alert: For a quick “Au Gratin” twist, add extra cheese between layers and even a sprinkle of grated Parmesan on top.
Frequently Asked Questions (FAQs)
Q: Can I make scalloped potatoes ahead of time?
Absolutely! You can prepare and assemble them the night before. Store covered in the fridge, then bake when needed. Keep in mind you might need a few extra minutes in the oven if the dish is cold.
Q: How do I store leftovers?
A: Let the baked potato dish cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat individual servings in the microwave, or warm in the oven at 350°F (175°C) until heated through.
Q: Can I use a different cheese?
A: Yes! While cheddar is popular, you can try Gruyère, Monterey Jack, or a mix of your favorites for a unique flavor profile.
Q: What if I don’t have heavy cream?
A: Feel free to use whole milk, 2% milk, or half-and-half for a lighter version. Just note the sauce might be slightly thinner.
Q: Can I make Gluten-Free Scalloped Potatoes?
Absolutely Yes! Use a gluten-free all-purpose flour blend or a couple of tablespoons of cornstarch to thicken the sauce.
Serving Suggestions and Storage
Serving Suggestions
- As a Holiday Side Dish: Serve these creamy scalloped potatoes alongside roasted ham, turkey, or pork chops.
- Comfort Food Anytime: Enjoy them with a simple green salad or as the ultimate comfort food for a cozy family dinner.
- Elegant Entertaining: Present the dish as a show-stopping side at dinner parties or festive gatherings.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through.
- Make-Ahead: You can assemble the dish up to one day in advance. Cover tightly with plastic wrap and refrigerate. Remove from the fridge 30 minutes before baking, then add any final cheese topping before baking as directed.
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Scalloped potatoes
Learn how to make the best scalloped potatoes—creamy, cheesy, and baked to golden-brown perfection. Perfect for a comforting family dinner or holiday side dish.
- 3 tablespoons unsalted butter plus more for baking tray
- 3 tbsp all-purpose flour
- 1 cup whole milk
- Fresh oregano leaves
- 2 tbsp fresh cream
- salt to taste
- black pepper to taste
- 2 pounds Yukon Gold potatoes thinly sliced
- ½ onion medium, thinly sliced
- 1/2 cup cheddar cheese grated
- Fresh thyme garnish
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Preheat the oven to 400 Fahrenheit, the thinly slice the peeled potatoes and soak them in water to prevent browning. Meanwhile, finely chop the onions too.
2 pounds Yukon Gold potatoes, ½ onion
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Let’s start making the Bechamel sauce and for that take a medium skillet and melt some butter, then add flour and combine.
3 tbsp all-purpose flour, 3 tablespoons unsalted butter
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Now, slowly add milk and whisk it continuously to avoid lumps.
1 cup whole milk
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Then, add some cream, grated cheddar, salt, black pepper and fresh oregano. Combine everything well and let the sauce simmer and thicken.
Fresh oregano leaves, salt to taste, black pepper, 1/2 cup cheddar cheese, 2 tbsp fresh cream
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To check the consistency, dip your spoon and take it out, if the sauce coats the spoon well, then remove from heat and empty in a bowl.
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Next, take a medium deep baking tray and grease it with butter.
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Now, layer a half or third of sliced potatoes at the bottom, then drizzle some sauce over it, top with onions and grated cheese. Repeat two or more layers depending on the size of pan.
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Now cover and bake for 30 minutes. Then, check the potatoes and further bake for 35-40 minutes or until potatoes are tender & its turned golden brown on top.
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Once done, cool it for 15-50 minutes and garnish with fresh thyme before you serve.
Fresh thyme
Calories: 210kcal