When it comes to comfort food, nothing warms both the heart and the kitchen quite like Scalloped Potatoes. This dish is all about perfectly thin-sliced potatoes baked in a luxurious cheese sauce until bubbling, golden, and utterly irresistible. Creamy, savory, and soothing, it’s the kind of recipe that steals the show at any gathering and turns simple ingredients into a little masterpiece. Whether enjoyed alongside a holiday roast or as the main event at a cozy family dinner, Scalloped Potatoes have a nostalgic charm and flavor that brings everyone running to the table.

Scalloped Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Scalloped Potatoes lies in its handful of approachable, staple ingredients. Each one adds a critical layer of flavor or texture, so don’t skip or skimp—these simple components come together for spectacular results!

Potatoes: Go for russet or Yukon gold potatoes; their starchiness ensures your dish is creamy and not watery.
Unsalted Butter: Forms the base of a rich roux, giving the sauce depth and silkiness.
All-Purpose Flour: Thickens the cheese sauce, so it doesn’t turn runny in the oven.
Whole Milk: Brings creaminess with a lighter touch than cream alone—use whole milk for body and richness.
Heavy Cream: Adds that over-the-top decadence every great Scalloped Potatoes deserves.
Salt: Essential to bring out every flavor note—be generous, but not overwhelming.
Black Pepper: Adds a gentle kick and balances the richness.
Garlic Powder: Provides subtle heat and aroma; a little goes a long way.
Onion Powder: Gives underlying sweetness and rounds out the flavor.
Dried Thyme (Optional): Lends an herby whisper that beautifully complements potatoes and cheese.
Shredded Sharp Cheddar Cheese: The star of the sauce—choose sharp cheddar for bold flavor and meltability.

How to Make Scalloped Potatoes

Step 1: Prep Your Oven and Dish

Start by preheating your oven to 375°F (190°C). This temperature creates the ideal environment for bubbling, golden Scalloped Potatoes. Meanwhile, grease a 9×13-inch baking dish with butter or nonstick spray to keep your precious layers from sticking.

Step 2: Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter and whisk in the flour to create a roux—your ticket to a creamy, thick sauce. Let it cook for 1 to 2 minutes until it’s golden and bubbling, making sure that raw flour taste is gone. Slowly pour in the milk and heavy cream while whisking, ensuring a lump-free base. Keep whisking until the mixture is smooth and just slightly thickened, about 3 to 5 minutes. Add salt, pepper, garlic powder, onion powder, and dried thyme if you’re using it, mixing well. Take the pan off heat and stir in 1 cup of shredded cheddar cheese until fully melted and luscious.

Step 3: Slice the Potatoes

Peel your potatoes and slice them thinly—about 1/8-inch thick is perfect. The thinner the slices, the more elegantly they’ll layer and the more evenly they’ll cook. A sharp knife works, but a mandoline slicer makes quick, uniform work and ensures every bite of your Scalloped Potatoes has just the right texture.

Step 4: Layer the Potatoes and Sauce

Arrange half of the sliced potatoes in an even layer in your prepared dish. Take a second to even them out for a beautiful stack. Pour half of the warm cheese sauce over this layer, letting it sink into the crevices. Then, repeat with the remaining potatoes and cheese sauce, ending with a final layer dispersed evenly.

Step 5: Top and Bake

Generously sprinkle the remaining 1/2 cup of cheddar cheese over the top—the secret to that glorious golden crust. Cover the dish with foil to let everything bubble up and meld together without over-browning. Bake for 40 minutes covered, then remove the foil and bake for another 25 to 30 minutes. Watch for that magical moment when the top turns deeply golden and the potatoes are fork-tender.

Step 6: Let Them Rest

Once out of the oven, let your Scalloped Potatoes rest for at least 10 minutes. This allows the creamy sauce to set and ensures essy, beautiful slices rather than a runny puddle. The anticipation is worth every minute!

How to Serve Scalloped Potatoes

Garnishes

A sprinkle of fresh chives, parsley, or thinly sliced green onions over the piping hot dish adds a pop of color and freshness. If you want some crunch, a light dusting of crispy fried onions or a dusting of paprika can take your Scalloped Potatoes from homestyle to show-stopping.

Side Dishes

Scalloped Potatoes are a versatile side that goes well with everything from glazed ham to roast chicken or beef tenderloin. Pair it with something crisp and green, like a simple dressed salad or roasted asparagus, to balance the creaminess.

Creative Ways to Present

For a casual gathering, serve Scalloped Potatoes family-style in the baking dish. For a fancier touch, use a round cookie cutter to create neat stacks for individual servings. Mini ramekins or muffin tins are also fun for creating single-serve portions, perfect for a holiday buffet!

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, transfer any leftover Scalloped Potatoes to an airtight container or simply cover the cooled baking dish tightly with foil. Refrigerate for up to four days. The flavors often deepen as they sit, making leftovers a real treat.

Freezing

To freeze, cool the Scalloped Potatoes completely and cut into portions. Wrap each tightly in plastic wrap and then foil, or pack in freezer-safe containers. They’ll keep well for up to two months. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

For best results, reheat Scalloped Potatoes in a 350°F (175°C) oven, covered with foil to prevent drying, until warmed through—about 20 to 25 minutes. For smaller portions, the microwave works in a pinch. Add a splash of milk or cream before reheating if the sauce has thickened up too much.

FAQs

Can I use a different type Side Dish

Absolutely! While sharp cheddar brings a classic flavor, Gruyère, Parmesan, or Monterey Jack can be delicious twists. Feel free to mix cheeses for extra depth—just make sure they melt well.

Do I have to peel the potatoes?

You don’t have to if you prefer a more rustic look and extra fiber. Just scrub them well; Yukon golds in particular have thin, tender skins that work beautifully in Scalloped Potatoes.

Can I prepare Scalloped Potatoes in advance?

Yes, you can assemble the dish a day ahead and refrigerate (unbaked and covered). Take it out about 30 minutes before baking, then proceed as directed, adding a few extra minutes if it’s going into the oven cold.

How do I know when the potatoes are done?

A fork or small knife should glide easily through all the layers, and the top should be deeply golden and bubbling. If you find the top browning too quickly, loosely tent with foil for the last bit of baking.

Can I add other ingredients to the basic recipe?

Definitely! Sautéed onions, crumbled cooked bacon, ham, or even roasted garlic stir-ins are all fair game. Scalloped Potatoes are a great canvas for your favorite flavors and leftovers.

Final Thoughts

Every batch of Scalloped Potatoes brings a little joy to the table, whether you dress them up with extra fillings or keep it classic. I hope you give this recipe a try and share comfort and cheesy warmth with those you love—the memories are just as golden as the potatoes themselves.

Scalloped Potatoes Recipe