Scalloped Potatoes Recipe: Creamy, Rustic, and Surprisingly Easy
Scalloped potatoes are rich, cheesy, and layered with flavor, making them the ultimate comfort food. I first made this recipe on a cold night in Asheville, using what I had on hand. It came out bubbling, golden, and gone within minutes. Since then, it’s become a favorite at Copper & Thyme and always shows up at our seasonal supper club table.
Scalloped potatoes mix my Appalachian roots with the soulful flavors I fell in love with while studying in New Orleans. They don’t need anything fancy. Just thin slices, seasoned sauce, and patience. Serve them alongside air fryer chicken breast or corn pasta salad for a meal that always delivers comfort and seconds.
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Scalloped Potatoes Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Scalloped potatoes are the ultimate comfort food, made with thin potato slices layered in a creamy, cheesy sauce and baked until golden and bubbling.
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- A pinch of nutmeg
- 4 large potatoes, peeled and thinly sliced
- 1 cup shredded gruyere cheese
- 2 tbsp chopped parsley for garnish (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Grease a medium-sized baking dish with butter.
2. Melt the butter in a saucepan over medium heat. Add onion and cook until soft. Add garlic and cook 1 minute.
3. Stir in flour and whisk constantly for 1 minute. Gradually pour in milk and cream, whisking until the sauce thickens.
4. Season with salt, pepper, and nutmeg. Remove from heat.
5. Layer half of the sliced potatoes in the baking dish. Pour over half of the sauce and sprinkle half of the cheese.
6. Repeat with remaining potatoes, sauce, and cheese. Finish with a cheese layer on top.
7. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes until golden and bubbly.
8. Let rest 10–15 minutes before serving. Garnish with parsley if desired.
Notes
Use Yukon Gold or Russet potatoes for best texture.
Warm milk and cream before adding for smoother sauce.
Shred cheese fresh for better melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 510mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
Table of Contents
Table of Contents
Ingredients and How to Make Scalloped Potatoes
What Goes Into Scalloped Potatoes
Scalloped potatoes are built on pantry basics and just the right amount of cream. Here’s exactly what you’ll need:
Ingredients:
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- A pinch of nutmeg
- 4 large potatoes, peeled and thinly sliced
- 1 cup shredded gruyere cheese
- 2 tbsp chopped parsley for garnish (optional)
Choose starchy potatoes like Russet or Yukon Golds. They soften beautifully and hold layers better. Gruyere adds depth, but you can also try a mild cheddar or even a mozzarella blend for something more familiar. The key is to shred the cheese fresh. Pre-bagged cheese often contains anti-caking agents that affect melting.
Step-by-Step: How to Make Scalloped Potatoes
Start by preheating your oven to 400°F and greasing a medium-sized baking dish with butter. This helps prevent sticking and adds flavor.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 2 to 3 minutes. Stir in the garlic and let it cook for one more minute. Whisk in the flour and cook for a full minute to remove the raw taste.
Slowly pour in the milk and heavy cream, whisking continuously. Let the sauce simmer gently until it thickens, about 2 to 3 minutes. Stir in salt, pepper, and a pinch of nutmeg for that warm background flavor.
Now start layering. Arrange a layer of thinly sliced potatoes in the bottom of your prepared dish. Pour over a bit of the cream sauce and sprinkle some shredded cheese. Repeat this process until you run out of ingredients, finishing with cheese on top.
Cover with foil and bake for 45 minutes. Remove the foil and bake another 20 to 25 minutes until the top is golden brown and the potatoes are fork-tender.
Let the scalloped potatoes rest for 10 to 15 minutes before serving. This allows the sauce to set and gives the flavors time to settle. A sprinkle of fresh parsley adds a bright finish.
This dish pairs beautifully with Trader Joe’s hashbrown air fryer bites or even something sweet like apple crisp bars for a balanced meal.
Serving and Mastery: How to Serve and Perfect Scalloped Potatoes
How to Serve Scalloped Potatoes for Any Occasion
Scalloped potatoes are endlessly versatile. They hold their own at the center of a brunch table, shine beside a glazed ham at Easter, and bring cozy comfort to fall dinners. Their creamy richness balances bold mains and plays nicely with both light and hearty sides.
For a weeknight plate, serve them with garlic butter mushroom stuffed chicken. The creamy layers of the scalloped potatoes soak up the savory mushroom juices beautifully. During the warmer months, a side of corn on the cob Mexican style adds brightness and a little kick.
Want to keep it plant-forward? Pair them with roasted carrots, sautéed greens, or even a crisp apple and fennel salad. This recipe works with whatever’s in season.
Presentation matters too. A wide spoon reveals the creamy layers, and a sprinkle of chopped parsley on top adds freshness. Let the dish rest before serving so it cuts clean and holds its shape on the plate.
Tips to Perfect Your Scalloped Potatoes Every Time
Scalloped potatoes are easy to make, but technique makes all the difference. For perfectly tender slices, use a mandoline or sharp knife to cut them to an even thickness. This ensures they cook uniformly and absorb the sauce evenly.
Use full-fat milk and cream for the best texture. Low-fat versions tend to separate during baking. And always shred your cheese fresh it melts more smoothly and creates that ideal golden crust.
Now let’s talk about a chef’s trick. Michael Symon swears by warming the milk and cream slightly before adding it to the flour and butter roux. This small step keeps the sauce from seizing and helps it blend quickly into a silky base. It’s a game-changer.
Resist the urge to rush. Covering the dish early traps steam, cooking the potatoes through. Uncovering near the end gives you that irresistible crust. If the top starts to brown too fast, loosely tent with foil.
Want to add more depth? A pinch of thyme, smoked paprika, or even a spoonful of Dijon mustard in the sauce can elevate the flavor. Just don’t overdo it let the potatoes shine.
With a little patience and attention to detail, scalloped potatoes will always be the first dish gone.
Troubleshooting and Storage: Avoid Mistakes and Keep It Creamy
Common Mistakes to Avoid When Making Scalloped Potatoes
Scalloped potatoes seem simple, but a few missteps can leave you with a watery sauce or undercooked slices. First, avoid slicing potatoes too thick. Uniform, thin slices (about ⅛ inch) help the dish cook evenly. If they’re too thick, they won’t soften in time.
Skipping the sauce simmer is another common issue. The sauce should thicken before layering. If you don’t cook it long enough, it may stay too runny after baking.
Using the wrong type of potato matters too. Waxy varieties like red potatoes don’t absorb the sauce well and can stay too firm. Stick with starchy options like Russets or Yukon Golds.
Lastly, don’t forget seasoning. Each layer of potato should get a little sauce and a little cheese. Salt and pepper need to hit every level. Undersalting the sauce is a mistake you’ll taste in every bite.
For something equally satisfying but less risky, consider pairing this with high protein pinwheels or a fresh cottage cheese lava cake to round out your menu.
Storage, Reheating, and Make-Ahead Instructions
Scalloped potatoes store beautifully and reheat like a dream. Let leftovers cool completely before covering and storing in an airtight container. Refrigerate for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven for 20 minutes or until heated through. You can microwave portions, but the oven preserves texture best. Add a splash of milk or cream before reheating if the sauce has thickened too much.
Want to prep ahead? Assemble the full dish, cover tightly, and refrigerate unbaked for up to 24 hours. Let it come to room temperature before baking to avoid uneven cooking.
Frequently Asked Questions About Scalloped Potatoes
What are some common mistakes to avoid when making scalloped potatoes?
Avoid slicing potatoes too thick, undercooking the sauce, or using the wrong type of potato. Season each layer to avoid bland results.
What are the ingredients in scalloped potatoes?
Scalloped potatoes are made with sliced potatoes, butter, onion, garlic, flour, milk, cream, salt, pepper, nutmeg, and cheese. Parsley adds a fresh finish.
What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes use a cream-based sauce and are often simpler. Au gratin includes breadcrumbs and more cheese layered throughout, giving a crispier texture.
What is the one trick Michael Symon uses to make perfect scalloped potatoes?
He warms the milk and cream before whisking into the roux. This prevents curdling and creates a silky, smooth sauce that blends easily.
Conclusion
Scalloped potatoes are more than just a side dish. They’re layers of comfort, history, and intention. From weeknight dinners to celebratory meals, this classic recipe never fails to satisfy. I’ve served it countless times at Copper & Thyme, and no matter the crowd, it always brings people together. Whether you’re a seasoned cook or trying it for the first time, just remember this good food is about progress, not perfection. So slice, stir, and serve with love. You’ve got this.
