Classic Creamy Scalloped Potatoes

Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 6
Macros (per serving): ~320 calories | 17g fat | 35g carbs | 6g protein

this recipe!

Let’s talk about comfort food

Scalloped potatoes are one of those classic dishes that never goes out of style. They’re creamy, cheesy (but not over-the-top), and they go with everything. Whether you’re making them for a holiday dinner or just want something warm and cozy on a weeknight, this recipe delivers every single time.

I started making these when I was craving something like mac and cheese, but with potatoes instead. The sliced potatoes soak up the cream and get super tender, while the golden top gets bubbly and just a little crispy. Honestly, it’s hard to stop at one serving.

Why I Love This Recipe

This one hits all the comfort notes. Here’s why I keep coming back to it:

• Simple ingredients, big flavor
• Creamy and rich, but not heavy
• The top layer gets golden and bubbly—SO good
• You can prep it ahead and bake when needed
• Perfect side dish for any kind of meal

What You’ll Need

• 2½ lbs Yukon gold or russet potatoes, peeled and thinly sliced
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1½ cups whole milk
• 1 cup heavy cream
• 1½ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg (optional)
• 1 cup shredded sharp cheddar cheese (optional but delicious)

Pro Tips

• Use a mandoline slicer for even, thin potato slices.
• Don’t skip the onion and garlic. They add a ton of flavor to the creamy base.
• Shred your own cheese for better melting (if using).
• Let it rest for 10 minutes before serving so the sauce thickens up.
• Make it ahead: assemble and refrigerate, then bake the next day.

Tools You’ll Need

• 9×13 baking dish
• Large skillet
• Whisk
• Mandoline slicer or sharp knife
• Measuring cups and spoons
• Aluminum foil

Substitutions and Variations

• Swap half-and-half for cream and milk to simplify.
• Add chopped fresh thyme or rosemary to the sauce.
• Use Gruyère or Parmesan instead of cheddar.
• Add sliced ham or cooked bacon for a hearty twist.
• Make it dairy-free with unsweetened almond milk and plant butter (it’ll be less creamy but still good).

Make-Ahead Tips

• Assemble the entire dish up to 24 hours in advance. Cover and refrigerate.
• Let it sit at room temp for 20–30 minutes before baking.
• Baked leftovers reheat beautifully in the oven or microwave.

Instructions

STEP 1: Slice the Potatoes

Peel and slice 2½ lbs potatoes into thin, even rounds (about ⅛ inch thick). Set aside in a bowl of cold water to prevent browning.

STEP 2: Sauté the Onion and Garlic

In a large skillet over medium heat, melt 2 tbsp butter. Add 1 small diced onion and cook until soft, about 3 minutes. Stir in 2 cloves minced garlic and cook for 1 more minute.

STEP 3: Make the Cream Sauce

Sprinkle 2 tbsp flour over the onions and garlic. Whisk and cook for 1 minute to remove the raw flour taste. Slowly whisk in 1½ cups milk and 1 cup heavy cream. Stir in 1½ tsp salt, ½ tsp pepper, and ¼ tsp nutmeg. Cook for 3–4 minutes until thickened slightly.

STEP 4: Add Cheese (Optional)

Stir in 1 cup shredded sharp cheddar cheese, if using, until melted and smooth. Remove from heat.

STEP 5: Layer the Potatoes

Drain and dry the sliced potatoes. In a greased 9×13 baking dish, arrange half the potatoes in an even layer. Pour half the cream sauce over top. Repeat with remaining potatoes and sauce.

STEP 6: Bake Covered

Cover tightly with foil and bake at 375°F for 40 minutes.

STEP 7: Uncover and Brown

Remove foil and bake for another 15–20 minutes, until bubbly and golden on top.

STEP 8: Rest and Serve

Let the dish sit for 10 minutes before serving so the sauce can set. Garnish with fresh parsley if you like.

Leftovers + Storage

• Keep leftovers in the fridge for up to 4 days.
• Reheat in the oven at 350°F covered with foil, or in the microwave.
• Add a splash of milk before reheating if it looks dry.

Why This Recipe Works (Quick Science)

• Thin potato slices cook evenly and absorb the sauce.
• Flour creates a roux that thickens the cream, so it’s not runny.
• Butter and cheese bring richness and help everything brown.
• Milk and cream give it that silky, creamy finish.

Meal Plan Ideas

• Serve alongside roast chicken or beef
• Add to a holiday spread with ham and green beans
• Pair with grilled sausage and a salad
• Make it the main dish with a simple side of sautéed spinach
• Use leftovers in a breakfast skillet with eggs on top

Common Mistakes

• Slicing potatoes too thick: They’ll take forever to cook through
• Skipping the flour step: You need it to thicken the sauce
• Not covering during the first bake: Potatoes won’t cook evenly
• Not letting it rest: It needs time to set before serving

What to Serve With

• Roasted chicken, pork tenderloin, or steak
• Green beans or asparagus
• A crisp green salad
• Garlic bread or rolls
• Cranberry sauce for a holiday vibe

FAQ

Q: Can I use milk instead of cream?
A: You can use all milk, but it won’t be as rich. Whole milk works best.

Q: Do I need to parboil the potatoes first?
A: Nope! Slicing them thin and baking in cream cooks them perfectly.

Q: Can I make this ahead?
A: Absolutely—assemble and refrigerate, then bake when ready.

Q: Can I freeze it?
A: Yes, but texture might be softer after thawing. Freeze fully baked, then reheat in the oven.

Let’s Wrap It Up

That’s it! Classic Creamy Scalloped Potatoes—simple, cozy, and always a hit. Whether you’re serving them up with a holiday roast or just want something comforting on a weeknight, this one’s a keeper. Let me know how it turns out for you, or ask any questions in the comments. Happy baking!