Creamy, rich, and irresistibly comforting, these scalloped potatoes are the ultimate side dish for family dinners, holidays, or any time you want something warm and satisfying. Thinly sliced potatoes are layered with a velvety homemade cream sauce and baked until tender with a beautifully golden top.

Why You’ll Love This Recipe

This recipe delivers perfectly tender potatoes with a luxurious, homemade sauce that’s far better than anything from a box. It uses simple pantry ingredients, comes together easily, and bakes into a classic dish that pairs well with almost any main course. The balance of creaminess and gentle seasoning makes it a crowd-pleaser for both special occasions and everyday meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 kg russet or Yukon Gold potatoes, peeled and thinly sliced (about 3 mm thick)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 ½ teaspoons salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 1 ½ cups shredded cheddar cheese
• ½ cup grated mozzarella cheese
• ¼ cup grated Parmesan cheese

Directions

Preheat your oven to 180°C (350°F). Lightly grease a large baking dish with butter.

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until smooth and lightly bubbling. Slowly pour in the milk while whisking to prevent lumps, then add the heavy cream. Continue whisking until the sauce thickens, about 4 to 5 minutes.

Season the sauce with salt, garlic powder, onion powder, black pepper, and nutmeg. Remove from heat and stir in half of the cheddar cheese until melted and smooth.

Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce.

Sprinkle the remaining cheddar, mozzarella, and Parmesan evenly over the top. Cover the dish loosely with foil and bake for 60 minutes. Remove the foil and bake for an additional 30 to 40 minutes, or until the potatoes are tender and the top is golden and bubbly.

Let the dish rest for 10 minutes before serving to allow the sauce to set.

Servings and timing

This recipe serves 6 to 8 people as a side dish.
Preparation time is approximately 20 minutes.
Cooking time is about 90 to 100 minutes.
Total time needed is around 2 hours.

Variations

You can add thinly sliced onions between the potato layers for extra sweetness. For a richer flavor, replace half of the cheddar with Gruyère or Emmental cheese. If you prefer a lighter version, use half-and-half instead of heavy cream. Fresh herbs such as thyme or parsley can also be sprinkled between layers for added aroma.

Storage/Reheating

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 170°C (325°F) for about 20 minutes, or until heated through. Individual portions can also be reheated in the microwave, stirring gently if possible to maintain creaminess.

FAQs

Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish up to one day in advance, cover it tightly, and refrigerate. Bake just before serving, adding a few extra minutes if needed.

What potatoes work best for this recipe?

Russet and Yukon Gold potatoes are ideal because they hold their shape while becoming tender and creamy.

Do I need to pre-cook the potatoes?

No, the thinly sliced potatoes cook fully in the oven while absorbing the sauce.

How thin should the potatoes be sliced?

About 3 mm thick is best to ensure even cooking.

Can I freeze scalloped potatoes?

Freezing is not recommended as the cream sauce may separate and change texture.

Why is my sauce grainy?

This can happen if the heat is too high or the cheese is added while the sauce is boiling. Keep the heat moderate and stir gently.

Can I make this dish without cheese?

Yes, you can omit the cheese for a more traditional creamy scalloped potato, though the flavor will be less rich.

How do I know when the potatoes are done?

Insert a knife into the center; it should slide in easily without resistance.

Can I use plant-based milk?

You can, but the sauce may be less creamy. Choose an unsweetened, neutral-flavored option.

What main dishes pair well with scalloped potatoes?

They pair wonderfully with roasted chicken, grilled beef, or baked fish.

Conclusion

These scalloped potatoes are the definition of comfort food, combining tender layers of potatoes with a silky, flavorful sauce and a golden cheesy finish. Whether served at a holiday table or alongside a simple weeknight meal, this dish is guaranteed to impress and satisfy every time.

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