A baking dish of scalloped potatoes with creamy sauce, thin potato layers, and a lightly golden top with bubbling edges.
Scalloped potatoes are creamy, cozy, and always feel a little special—without being hard to make. Thin potato slices bake into tender layers with a rich, garlicky cream sauce that bubbles around the edges. This scalloped potatoes recipe is perfect for holidays, Sunday dinner, or a best-ever weeknight side dish.
Introduction
The key to the best scalloped potatoes is slicing the potatoes evenly and building a sauce that’s thick enough to coat them. If the sauce is too thin, the potatoes can bake unevenly. If it’s just right, you get creamy layers that scoop beautifully.
I also love adding a tiny pinch of nutmeg. You won’t taste “nutmeg,” but it makes the cream taste warmer and more cozy.
Why You’ll Love This Scalloped Potatoes
- Creamy and comforting: Tender potato layers in a rich sauce.
- Easy prep: Simple ingredients, simple steps.
- Holiday-worthy: Feels fancy next to ham or roast chicken pieces.
- Make-ahead friendly: Great for entertaining.
- Crowd favorite: Everyone always wants seconds.
Ingredients for Scalloped Potatoes
Image: A counter setup with peeled potatoes, sliced onion, garlic, butter, flour, milk, cream, salt, pepper, and thyme.
Potatoes and Aromatics
- Russet potatoes (3 lb): Classic and tender; Yukon Gold makes it creamier.
- Onion (1 medium, thinly sliced): Adds sweet flavor; swap with shallots.
- Garlic (2 cloves, minced): Adds savory warmth.
Cream Sauce
- Butter (4 Tbsp): Builds the base.
- Flour (3 Tbsp): Thickens the sauce.
- Milk (2 cups): Smooth texture; whole milk works best.
- Heavy cream (1 cup): Adds rich creaminess; half-and-half can sub.
- Kosher salt (1 1/2 tsp): Seasons the layers.
- Black pepper (1/2 tsp): Gentle bite.
- Dried thyme (1/2 tsp): Cozy herb flavor; rosemary also works.
- Optional: Pinch nutmeg: Adds warmth.
How to Make Scalloped Potatoes
Image: A four-panel collage showing potatoes being sliced, cream sauce whisked in a saucepan, layering potatoes in a dish, and baked scalloped potatoes golden and bubbly.
Scalloped Potatoes Recipe Step-by-Step
- 1. Slice the potatoes.
Heat oven to 375°F. Peel potatoes and slice into 1/8-inch rounds. Keep slices as even as possible.
- 2. Make the cream sauce.
Melt butter in a saucepan over medium. Whisk in flour and cook 1 minute. Slowly whisk in milk and cream until smooth. Add salt, pepper, thyme, and nutmeg if using. Simmer 3–5 minutes until it lightly thickens.
- 3. Layer the dish.
Grease a 9×13-inch baking dish. Layer half the potatoes and half the onions, then pour on half the sauce. Repeat with remaining potatoes, onions, and sauce.
- 4. Bake covered, then uncovered.
Cover with foil and bake 45 minutes. Remove foil and bake 25–30 minutes more, until the top is lightly golden and potatoes are fork-tender.
- 5. Rest and serve.
Rest 10 minutes so the sauce sets.
Tips for Perfect Scalloped Potatoes
- Slice evenly: Even slices bake evenly.
- Thicken the sauce: A slightly thick sauce coats better.
- Cover first: Helps potatoes soften without drying out.
- Rest before serving: Makes cleaner slices.
Variations & Substitutions
- Cheesy version: Add 1 1/2 cups shredded cheddar to the sauce.
- Bacon boost: Stir in cooked chopped bacon.
- Garlic lovers: Add an extra clove or a pinch of garlic powder.
- Dairy-light: Use all milk and reduce butter (less rich but still good).
Storing & Reheating
- Fridge: Store 3–4 days.
- Reheat: Oven at 350°F for 20 minutes (cover with foil), or microwave portions.
Serving Suggestions & Pairings
- Ham, steak, or roast chicken pieces
- Green beans, broccoli, or a crisp salad
- Holiday spreads and potlucks
Reader Review
“These were perfectly creamy and not watery at all. The sauce thickened beautifully and the top got just golden enough.”
Final Notes
If you make these scalloped potatoes, leave a rating and tell me—are you keeping them classic or going cheesy?