Scalloped Potatoes Recipe fans, this one delivers silky sauce, tender layers, and that irresistible golden top. I keep this dish on repeat when I want cozy comfort without stress. You slice, simmer, and bake, and the whole kitchen smells amazing. I built this method over many family dinners, and it never leaves leftovers for long.
Homemade Scalloped Potatoes Recipe
I keep this Scalloped Potatoes Recipe in my back pocket because it tastes rich and feels simple. You work with basic pantry staples and still get restaurant level flavor. The sauce stays smooth, the potatoes turn tender, and every bite carries gentle garlic and thyme.
You can scale this dish up for a crowd or down for date night. You can add cheese for a gratin vibe or keep it classic and let the cream sauce shine. The leftovers reheat like a dream, which makes future you very happy.
Ingredients You’ll Need
- Russet or Yukon gold potatoes 2 to 2 and a half pounds
- Unsalted butter 4 tablespoons
- All purpose flour 4 tablespoons
- Whole milk 2 cups
- Heavy cream 1 cup
- Garlic 2 cloves minced
- Onion half medium thinly sliced
- Fresh thyme 4 sprigs or 1 teaspoon dried
- Bay leaf 1 optional
- Fine sea salt 1 and one fourth teaspoons plus more to taste
- Freshly ground black pepper half teaspoon
- Ground nutmeg a pinch optional
- Shredded Gruyere or sharp cheddar 1 and a half cups optional
- Grated Parmesan one fourth cup optional
- Fresh chives or parsley for garnish optional
Equipment
- Large saucepan
- 9 by 13 inch baking dish or similar
- Whisk
- Sharp knife or mandoline
- Foil
How to Make Scalloped Potatoes
- Heat the oven to 375 F. Grease the baking dish with a little butter.
- Warm the milk and cream in a saucepan with the onion, garlic, thyme, and bay leaf. Keep the heat low and let the flavors infuse for 5 to 7 minutes, then strain or scoop out the aromatics.
- In a clean saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a blond roux.
- Slowly whisk the warm milk mixture into the roux. Cook and whisk until the sauce thickens and turns silky, about 4 to 6 minutes. Season with salt, pepper, and a tiny pinch of nutmeg.
- Peel the potatoes if you like. Slice them about one eighth inch thick. Pat the slices dry with a clean towel.
- Spoon a thin layer of sauce in the dish. Add a snug layer of potatoes. Sprinkle a little salt and pepper. Spoon on more sauce, then add a light handful of cheese if you use it. Repeat the layers until you use everything, finishing with sauce and a light blanket of cheese if you like.
- Cover the dish with foil and bake for 40 minutes. Uncover and bake until the top turns golden and the potatoes feel tender when you pierce the center, about 20 to 30 minutes more.
- Let the dish rest for 15 minutes before serving. The layers set, the sauce settles, and slices come out neat.
Variations
- Go classic and skip cheese for pure creamy goodness.
- Use Gruyere for nutty depth or sharp cheddar for bold flavor. Add Parmesan on top for extra savory punch.
- Swap thyme for rosemary or savory. Add a splash of dry white wine to the sauce for a bright note.
- Try half and half in place of cream and milk if that is what you have, and cook the sauce a touch longer to thicken.
- For gluten free, use cornstarch. Whisk 2 tablespoons cornstarch into cold milk, then add it to the melted butter and cook until thick and smooth.
- For dairy free, use full fat oat milk and olive oil. Add an extra tablespoon of oil and simmer longer for body.
- Mix potato types for texture. I like a blend of Yukon gold for butteriness and russet for soft layers.
Pro Tips
Use a sharp knife or a mandoline for even slices about one eighth inch thick. Even slices cook at the same rate and give you clean layers. I chill the potatoes in cold water while I prep the sauce, then I dry them well so the sauce stays glossy.
Warm the milk and cream before you add them to the roux. Warm dairy blends faster and stays smooth. Keep the sauce just below a boil, and whisk until it coats the back of a spoon.
Season each layer lightly. I sprinkle a pinch of salt and pepper over each layer of potatoes and sauce. That small move keeps the final dish well seasoned from edge to center.
Want to make it ahead for a party night. Assemble the dish, cover, and chill for up to one day. Pull it out while the oven heats, then bake as written and add a few extra minutes if the center still feels cool.
What to Serve with Scalloped Potatoes
- Roast chicken or seared steak
- Glazed ham or pan seared salmon
- Lemon dressed greens or a crisp chopped salad
- Roasted Brussels sprouts, green beans with almonds, or buttery peas
- Sautéed mushrooms with garlic and parsley
Leftovers and Storage Tips
I cover and chill leftovers within 2 hours. The dish keeps well in the fridge for up to 4 days. I store slices in a tight container so the sauce stays creamy.
For reheating, I add a spoon of milk to the portion and cover. The oven at 325 to 350 F works great for a small pan and takes 15 to 20 minutes. The microwave also works in short bursts, and I stir once to keep the heat even.
You can freeze portions for up to 2 months. Cool the dish, wrap well, and label the container. Thaw in the fridge overnight, then reheat in the oven until hot and bubbly.
If the top dries a bit during reheating, I add a spoon of cream or milk. A quick blast under the broiler brings back that golden finish. Garnish with fresh herbs to wake up the flavors.
Scalloped Potatoes Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth; cook for 2 minutes.
- Gradually whisk in milk; cook and stir until mixture thickens and comes to a boil.
- Layer half of the potatoes in a greased baking dish. Sprinkle half of the cheese and onion (if using) over the potatoes.
- Pour half of the milk mixture over the layers.
- Repeat layers with remaining potatoes, cheese, onion, and milk mixture.
- Bake, uncovered, for 60 minutes or until potatoes are tender and the top is golden brown.
- Let stand 5 minutes before serving.