Scalloped Potatoes – A Creamy, Comforting Classic

Scalloped potatoes are the kind of dish that quietly steals the show at any table. Thinly sliced potatoes baked in a silky, garlicky cream sauce with a golden top—what’s not to love? It’s simple enough for a weeknight and special enough for holidays.

The texture is rich and velvety, with just the right amount of bite from the potatoes. If you’re looking for a cozy, crowd-pleasing side that never disappoints, this is it.

Why This Recipe Works

This recipe keeps things classic but pays attention to the details that make a difference. The sauce is built on a quick stovetop base, so it thickens properly in the oven and doesn’t separate.

Using starchy potatoes like russets or Yukon golds ensures a creamy texture and helps the sauce cling to every slice. A bit of onion and garlic boosts flavor without overpowering the dish. Finally, a covered bake followed by a short uncover ensures a tender interior with a lightly browned top.

Ingredients

• 2 pounds potatoes (Yukon gold or russet), peeled if desired and thinly sliced (about 1/8 inch)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup cream for extra richness)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional but lovely)
• 1/2 cup grated Parmesan or Gruyère (optional for a slightly cheesy crust; classic scalloped is cheese-light)
• Fresh thyme or chopped chives for garnish (optional)
• Butter for greasing the baking dish

Instructions

1. Preheat and prep. Heat the oven to 375°F (190°C).

   Butter a 9×13-inch baking dish or similar casserole. If you have a mandoline, use it for even potato slices; otherwise, a sharp knife works fine.

2. Warm the milk. In a small saucepan or in the microwave, gently warm the milk. Warm milk blends more smoothly into the roux and prevents lumps.
3. Make the sauce base. In a medium saucepan, melt the butter over medium heat.

   Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a smooth roux without browning.

4. Build the cream sauce. Slowly whisk in the warm milk, a little at a time, until smooth. Add salt, pepper, and nutmeg.

   Simmer for 3–5 minutes, whisking, until the sauce lightly thickens to coat the back of a spoon.

5. Layer the potatoes and onion. Arrange half the potatoes in the dish, slightly overlapping. Scatter half the onion slices on top. Pour over half the sauce.

   Repeat with the remaining potatoes, onion, and sauce. If using cheese, sprinkle it over the top layer or mix a bit into the sauce.

6. Cover and bake. Cover the dish tightly with foil. Bake for 35–40 minutes, until the potatoes begin to soften.
7. Uncover and brown. Remove the foil and bake another 20–30 minutes, until the top is golden and the potatoes are tender when pierced with a knife.

   If the top isn’t browning, broil for 1–2 minutes, watching closely.

8. Rest before serving. Let the dish rest for 10–15 minutes. This allows the sauce to settle and thicken and makes clean slices easier.
9. Finish and serve. Sprinkle with fresh thyme or chives if you like. Taste and add a pinch of salt at the table if needed.

Keeping It Fresh

• Make-ahead: Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours.

  Add 10–15 minutes to the bake time if it goes into the oven cold.

• Storing leftovers: Keep covered in the fridge for 3–4 days. The flavors deepen overnight, and the texture holds up well.
• Reheating: Warm in a 325°F (165°C) oven, covered, until heated through, about 20–25 minutes. For a quicker option, reheat individual portions in the microwave at 50% power to keep the sauce from breaking.
• Freezing: Best frozen after baking and cooling.

  Wrap tightly and freeze for up to 2 months. Reheat from thawed at 350°F (175°C) until hot and bubbling.

Why This is Good for You

• Potatoes bring nutrients: They’re a good source of potassium, vitamin C, and fiber (especially if you leave the skins on).
• Customizable richness: You control the dairy. Using milk instead of heavy cream keeps things lighter while still delivering that silky texture.
• Balanced portions: A small serving pairs nicely with lean protein and a green salad, making it a satisfying side that feels indulgent without being over the top.
• Comfort factor: There’s real value in feel-good food.

  A cozy side dish can make a simple meal feel complete and nourishing.

Common Mistakes to Avoid

• Cutting potatoes too thick: Thick slices take much longer to cook and can turn the sauce watery. Aim for about 1/8 inch.
• Skipping the roux: Pouring plain milk over potatoes leads to a thin, separated sauce. The flour-butter base stabilizes everything.
• Underseasoning: Potatoes soak up salt.

  Taste the sauce before layering and season confidently.

• Not covering at first: Covering keeps moisture in while the potatoes soften. Uncover later to brown—both steps matter.
• Cutting into it immediately: Resting time helps the sauce thicken and prevents soupy slices.

Recipe Variations

• Extra-cheesy: Stir 1 cup shredded Gruyère or sharp white cheddar into the sauce and sprinkle more on top. This nudges it toward potatoes au gratin.
• Herb and garlic: Add 1 teaspoon fresh chopped thyme and 1 teaspoon minced rosemary to the sauce.

  Finish with more herbs before serving.

• Smoky bacon: Cook 4 strips of bacon until crisp. Crumble and layer between the potatoes, and use 1 tablespoon of the bacon fat in place of some butter.
• Caramelized onion: Slowly cook sliced onions in butter until deeply golden, then layer them in for a sweeter, richer flavor.
• Lighter dairy: Use 2% milk and reduce butter to 2 tablespoons. The texture will be slightly less rich but still creamy.
• Gluten-free: Swap the flour for a 1:1 gluten-free blend or whisk in 1 tablespoon cornstarch to the cold milk before adding it to the pan.
• Add-ins: Layer in thin slices of ham, sautéed mushrooms, or blanched spinach for a heartier side.

FAQ

What kind of potatoes are best?

Yukon golds are ideal for their creamy texture and shape-holding quality.

Russets also work well and give a very tender bite. Avoid waxy varieties like red potatoes, which can stay firm and resist the sauce.

Can I make scalloped potatoes without cheese?

Yes. Classic scalloped potatoes rely on a milk-based sauce thickened with a roux, not cheese.

If you prefer a hint of cheese, Parmesan or Gruyère on top adds a subtle savory finish.

How thin should I slice the potatoes?

Aim for about 1/8 inch thick. Consistent slices ensure even cooking and prevent hard spots. A mandoline helps, but careful knife work is fine.

Why did my sauce separate?

This usually happens if the milk is added cold or the dish is baked uncovered too long.

Warm the milk before whisking it into the roux and keep the dish covered for the first part of baking to maintain moisture.

How do I know when it’s done?

The top should be lightly golden, and a thin knife should slide through the potatoes with little resistance. If they’re still firm, keep baking in 5–10 minute intervals, covering loosely if the top browns too fast.

Can I prepare this ahead of time?

Yes. Assemble and refrigerate up to a day in advance.

Bake straight from the fridge, adding a little extra time, or par-bake covered for 25 minutes, chill, and finish baking before serving.

What can I serve with scalloped potatoes?

They pair well with roast chicken, baked salmon, grilled pork chops, or a simple green salad. The creamy texture balances lean proteins and fresh vegetables nicely.

Can I leave the skins on?

Absolutely. Thin-skinned Yukon golds are great with skins on and add a bit of texture and nutrients.

If using russets, peeling gives a smoother finish, but it’s up to your preference.

In Conclusion

Scalloped potatoes are classic for a reason: they’re simple, cozy, and always welcome at the table. With a stable cream sauce, evenly sliced potatoes, and a quick rest after baking, you’ll get tender layers and a golden top every time. Make it straight-up traditional or add your own twist with herbs, cheese, or bacon.

However you serve it, this is comfort food at its best.