Scalloped Potatoes: The Creamy, Golden Classic You’ll Crave Every Time

There’s something timeless and utterly comforting about a dish of Scalloped Potatoes fresh from the oven. Layer upon layer of tender potatoes bathed in a rich, creamy sauce, all baked until golden and bubbling — it’s the definition of simple luxury. This recipe transforms humble ingredients into something extraordinary. I made this version with a touch of nutmeg and sharp cheddar for extra depth, and it turned out perfectly creamy with a lightly crisp top. Whether you’re serving it as a side for a holiday roast, a Sunday dinner, or even as a comforting vegetarian main, scalloped potatoes always deliver that “wow” moment when you take the first spoonful.

Why You’ll Love This Recipe

This dish is a celebration of texture and flavor — tender slices of potato layered with a luscious cream sauce that’s smooth, savory, and perfectly seasoned. The top develops a golden crust, while the inside stays velvety and rich. It’s versatile enough to accompany any main course and easy to customize with cheese, herbs, or spices. Once you’ve mastered this version, you’ll find it’s a recipe that fits every occasion, from casual dinners to festive gatherings.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Potatoes
Yukon Gold or Russet potatoes are ideal for this dish. They have the perfect balance of starchiness and moisture, ensuring each layer turns soft and creamy while maintaining its structure.

Butter
Used to create a smooth, rich base for the sauce. It adds a subtle flavor that complements the potatoes beautifully.

All-purpose flour
A key thickening agent for the sauce, flour helps create that silky consistency that clings to every potato slice.

Milk or heavy cream
This forms the creamy foundation of the dish. For extra indulgence, I like using a half-and-half mixture.

Garlic
A touch of garlic adds warmth and depth to the sauce without overpowering the delicate flavor of the potatoes.

Onion
Thinly sliced onion layered between the potatoes adds sweetness and enhances the overall richness.

Salt and black pepper
Simple but essential — they bring out the natural flavor of the potatoes and balance the creaminess of the sauce.

Nutmeg (optional)
Just a pinch of nutmeg adds a subtle background warmth that elevates the cream sauce.

Cheese (optional but highly recommended)
Traditional scalloped potatoes are made without cheese, but adding Gruyère, cheddar, or Parmesan creates a gratin-style dish that’s irresistibly rich.

Fresh herbs (thyme or parsley)
Herbs add freshness and fragrance to the dish. Thyme pairs beautifully with the creamy base.

Directions

Preheat your oven to 375°F (190°C). Grease a baking dish with butter or nonstick spray. Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline.

In a medium saucepan, melt butter over medium heat. Stir in flour and cook for about one minute to remove the raw flour taste. Slowly whisk in the milk (or cream) until smooth. Add garlic, salt, pepper, and nutmeg, stirring until the sauce begins to thicken — about 4–5 minutes. Remove from heat.

Layer half of the sliced potatoes in the prepared dish, slightly overlapping each slice. Pour half of the sauce evenly over the potatoes, then sprinkle with onions (and cheese if using). Repeat with the remaining potatoes and sauce. Finish with a light sprinkle of cheese on top for a golden crust.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for an additional 25–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife. Let the dish rest for 10 minutes before serving — this helps the sauce set perfectly.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes until warmed through and bubbly. Avoid microwaving for too long, as it can make the sauce separate. You can also freeze scalloped potatoes before baking — assemble the dish, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding an extra 20 minutes to the cooking time.

Variations and Customizations

Cheesy Potato Gratin
Add shredded Gruyère or sharp cheddar to each layer for a rich, golden twist.

Garlic-Thyme Infusion
Infuse the milk with garlic cloves and thyme before making the sauce for a subtle, aromatic depth.

Smoky Bacon Upgrade
Crumble cooked bacon between layers for a smoky, savory variation.

Vegetable Medley
Layer thin slices of zucchini or sweet potato with the potatoes for color and variety.

Dairy-Free Option
Use olive oil instead of butter and a plant-based milk like oat or almond; thicken with cornstarch instead of flour.

Individual Servings
Bake in small ramekins or cast-iron dishes for elegant, portioned servings — perfect for dinner parties.

FAQs

1. What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes use a cream-based sauce, while au gratin potatoes include cheese in every layer.

2. Can I slice the potatoes ahead of time?

Yes, but store them in a bowl of cold water to prevent browning — drain and pat dry before layering.

3. Can I use half-and-half instead of milk?

Absolutely, it makes the sauce even creamier and richer.

4. How thin should I slice the potatoes?

Aim for about 1/8 inch — thin enough to cook through evenly but thick enough to hold shape.

5. Can I add cheese to the sauce?

Yes, stirring in cheese while the sauce is hot creates a luscious, gratin-style variation.

6. Why is my sauce watery?

The sauce thickens as it cools, but if it’s too thin, you may need to cook it longer before layering.

7. Can I use sweet potatoes instead?

Yes, they create a naturally sweet, earthy variation that pairs beautifully with herbs and cheese.

8. Can I make this recipe gluten-free?

Yes — replace flour with cornstarch or a gluten-free all-purpose blend for thickening.

9. How can I get the top extra crispy?

Bake uncovered for the last 15–20 minutes and finish under the broiler for a golden crust.

10. Can I double the recipe?

Definitely — just use a larger dish and extend baking time by 10–15 minutes.

Conclusion

Scalloped Potatoes are a timeless comfort food classic — creamy, rich, and satisfyingly hearty. With layers of tender potatoes and a smooth, flavorful sauce, this dish embodies the essence of homestyle cooking with an elegant twist. Whether served alongside roasted meats, baked fish, or simply on their own, scalloped potatoes are always a crowd-pleaser. Once you’ve made them from scratch, you’ll never go back to the boxed version again.

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