Creamy Scalloped Potatoes
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There’s something about a bubbling dish of scalloped potatoes that feels like comfort in a casserole dish. It’s warm, creamy, cheesy, and always a hit on the dinner table. Whether you’re serving it up with baked ham at Christmas or Easter or as a cozy side to meatloaf on a chilly weeknight, it’s a classic worth knowing how to make from scratch.
I didn’t grow up eating scalloped potatoes. My family was more into mashed potatoes or party potatoes, and those were our go-to sides for holidays and gatherings. My husband, on the other hand, grew up with scalloped potatoes and has always had a soft spot for the boxed version.
When he first made them for me, I saw the potential right away. I knew that with real potatoes, fresh cheese, and a homemade sauce, I could take his favorite comfort side to the next level.
The first time I made scalloped potatoes from scratch, it was a total game changer. Now it’s a favorite in our house, and honestly? He agrees. Homemade wins every time.
Why you’ll love this scalloped potatoes recipe
- Ultra creamy sauce made completely from scratch.
- Tender, thin layers of potatoes with crisp, golden edges.
- Pairs well with baked ham, roast turkey, or chicken.
- Feeds a crowd and reheats beautifully.
- Perfect side dish for holidays like Thanksgiving, Christmas, or Easter.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Potatoes – Use Yukon Gold potatoes for a buttery, creamy texture or russet potatoes for something softer and starchier. A mix of both works well. Choose potatoes that are firm and unblemished.
- Cheese – I like to use smoked gouda for extra flavor, but you can also use a mild cheddar, Monterey Jack, Swiss, or Gruyère. Shred cheese from a block for the smoothest melting. Pre-shredded cheese often contains starches that can affect the texture of the sauce.
- Half and Half – Gives the sauce its richness. You can substitute with whole milk for a lighter version or use heavy cream for an extra indulgent potato bake.
- Chicken Broth – Adds depth to the sauce while keeping it from getting too thick. Swap in vegetable or beef broth if needed.
- Onion – Thinly sliced onion melts into the sauce as it bakes. It adds subtle flavor without overpowering the dish.
- Garlic and Thyme – Fresh garlic and thyme bring warmth and herbal notes to the cream sauce. You can also use rosemary, parsley, or Italian seasoning for a twist.
- Flour and Butter – These form the roux, the base of the creamy cheese sauce. Whisk thoroughly to avoid lumps and be sure to cook the flour for a couple of minutes to remove any raw taste.
How to Make Scalloped Potatoes
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Make the cheese sauce: Whisk butter and flour to form a roux, then add garlic, broth, and half and half. Stir until thickened, then melt in the cheese. Add your herbs and seasonings.
Slice the potatoes: Peel and cut into ¼-inch slices using a mandolin or sharp knife for even cooking.
Layer the casserole: In a greased baking dish, layer half the potatoes, add sliced onions, and pour on half the sauce. Repeat with the rest.
Bake: Cover with foil and bake for 50 minutes, then uncover and bake another 15–20 minutes until golden and bubbly.
Let it rest: Allow to sit for 5 to 10 minutes before serving so the layers set.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave individual portions or cover the baking dish and warm in a 300°F oven until heated through.
- Freezing: Freeze cooled scalloped potatoes in a freezer-safe container. Reheat from frozen at 350°F, covered with aluminum foil, for 30 to 40 minutes.
Tips for the Best Scalloped Potatoes
- Use a mandolin for uniform potato slices. Even thickness helps them cook evenly.
- Don’t rush the sauce. Let it gently thicken without boiling to keep it smooth.
- Shred your own cheese for the best melt and texture.
- Let the dish rest for a few minutes before serving so it can set slightly.
Additions and variations
- Ham and Cheese Casserole: Add 1 to 2 cups of diced cooked ham between the layers like we do in our crockpot ham and scalloped potatoes.
- Leave skins on: If using Yukon Gold potatoes, you can leave the skins on. Their thin skins become tender when baked and save prep time.
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Extra Herby: Add rosemary, chives, or Italian seasoning to the sauce.
- Loaded Potato Bake: Mix in crumbled cooked bacon and top with green onions.
More Holiday Side Dish Recipes
- Green Bean Casserole
- Jiffy Corn Bread Casserole
- Southern Green Beans
- Cheesy Potatoes with Corn Flakes
Scalloped Potatoes
Ingredients
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 garlic cloves minced
- ½ cup chicken broth
- 2 cups milk
- 2 cups shredded cheese smoked gouda, mild cheddar, Gruyère, etc…
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme minced
- 3 pounds potatoes russet or Yukon gold
- ½ cup onion thinly sliced
- fresh parsley optional garnish
Instructions
- Preheat oven to 375℉, grease a 9×13 baking dish with nonstick cooking spray; set aside.
- In a medium saucepan over medium heat, melt the butter, add flour, whisking until fully incorporated. Cook for 2-3 minutes, until slightly golden. Add the minced garlic and cook for an additional 30-45 seconds.5 tablespoons unsalted butter, 5 tablespoons all-purpose flour, 2 garlic cloves
- Add the chicken broth, whisking to incorporate. Add half and half slowly, whisking constantly. Continue to cook, whisk often, until the mixture has thickened and just begins to bubble, about 4-5 minutes. Do NOT bring to a rolling boil.½ cup chicken broth, 2 cups milk
- Remove the pan from the heat and stir in cheese a handful at a time until melted. Stir in the salt, pepper, and thyme; set aside.2 cups shredded cheese, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon fresh thyme
- Using a kitchen mandolin or sharp knife, peel and slice potatoes into ¼ inch rounds.3 pounds potatoes
- Layer half the sliced potatoes in the baking dish. Add onions, then pour on half the cheese sauce. Repeat with the remaining potatoes and sauce.½ cup onion
- Cover tightly with foil and bake for 70-80 minutes, or until potatoes are tender. Uncover and bake for 15 additional minutes, until the top is golden and bubbling. Let rest for 10 minutes before serving. Garnish with parsley if desired.fresh parsley
Notes
Nutrition
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