There’s nothing quite like a serving of scalloped potatoes to bring warmth and comfort to the dinner table. Known for their creamy texture and indulgent flavor, this classic side dish has long been a staple in both everyday meals and special holiday feasts. The best scalloped potatoes recipe blends rich dairy, sharp cheeses, and perfectly sliced potatoes into a bubbling golden casserole that appeals to all ages.

While scalloped potatoes are often associated with American comfort food, their roots trace back to European cuisine, particularly the French “gratin” tradition. Though similar to potatoes au gratin, scalloped potatoes generally rely on a cream-based sauce rather than layers of cheese alone. The dish’s appeal lies in its versatility: serve it with a roast at Christmas dinner, bring it to a potluck, or enjoy it on a quiet Sunday with a simple green salad.

What sets this version apart is the precise balance of Yukon Gold potatoes and Russet potatoes, combined with a smooth, savory béchamel-style sauce and layers of sharp cheddar and Parmesan cheese. The addition of garlic, thyme, and onions adds a fragrant base, while optional add-ins like ground beef or mushrooms transform the dish into a heartier main. For readers unfamiliar with the Yukon Gold potato, it’s prized for its buttery flavor and holds its shape well when baked—learn more about it here.

Pair this recipe with other classic comfort food dishes like green bean casserole or honey-glazed carrots. You’ll find more holiday table inspiration through Pinterest boards like this one, packed with casserole ideas and visual plating tips. Whether you’re cooking for guests or treating yourself, this dish checks all the boxes: it’s creamy, cheesy, and unfailingly satisfying.

2. Key Ingredients Breakdown

Creating the creamiest scalloped potatoes begins with choosing the right ingredients. Each component contributes not only to flavor but also to the dish’s texture, consistency, and visual appeal. Let’s break down what makes this recipe exceptional.

---

A. Potatoes – Best Types to Use

Not all potatoes are created equal when it comes to scalloped potatoes. The ideal variety must balance starch and moisture to produce tender, yet cohesive layers. Two types shine in this dish:

• Yukon Gold: Naturally creamy with medium starch content, these potatoes hold their shape beautifully. Their rich, buttery flavor makes them a top pick. Learn more about Yukon Gold potatoes.

• Russet: High in starch and ideal for absorbing the creamy sauce. They soften quickly, making them great for those who prefer ultra-tender layers.

For optimal texture, many cooks blend the two varieties.

---

B. Cream Sauce Essentials

A great scalloped potato recipe hinges on a well-executed béchamel sauce. It forms the foundation of the dish’s creaminess and prevents dryness.

• Butter and flour: Combined to make a roux, which thickens the sauce. You can read more about all-purpose flour’s role in cooking sauces.

• Milk and heavy cream: Milk offers balance, while cream provides richness and body. Opt for whole milk for full flavor.

• Garlic and onions: Add depth to the base. Sauté them in butter before whisking in flour for a more robust taste.

• Salt, pepper, thyme: Simple but powerful seasonings. Thyme adds subtle herbaceous notes that elevate the flavor without overwhelming it.

To avoid clumps, always add the milk and cream slowly, whisking constantly. This technique ensures a lump-free, silky sauce.

---

C. Cheese Selection

Cheese adds another layer of indulgence and umami.

• Sharp cheddar: Melts beautifully and brings a tangy richness. Discover more about cheddar cheese characteristics.

• Parmesan: Intensifies the flavor and creates a golden crust when baked. Parmigiano Reggiano is preferred for authenticity.

For variation, consider blending in Gruyère, which offers nutty notes and superior meltability.

---

D. Aromatics and Herbs

The backbone of this dish’s flavor profile includes:

• Onion: Finely chopped and sautéed until translucent to form the flavor base.

• Garlic: Enhances the sauce with savory, earthy tones.

• Dried thyme: Its slightly minty, lemony flavor balances the richness.

These aromatics ensure the cream doesn’t taste flat or overly heavy.

---

E. Optional Add-ins

Want to transform your scalloped potatoes from side dish to main course? Here are creative additions:

• Ground beef or beef crumbles: Browned and layered between potato slices for extra heartiness.

• Diced ham or bacon: For a smoky, salty touch.

• Vegetarian options: Mushrooms, spinach, or caramelized onions work beautifully.

Get inspired by this Pinterest collection of casserole recipes for further customization ideas. With the right ingredient choices, your scalloped potatoes can be anything from a holiday favorite to a weeknight meal.

Crafting truly creamy scalloped potatoes means following a method that enhances both flavor and texture. Below is a clear, structured guide to achieving a perfectly layered, golden-topped dish every time.

---

Step 1: Prep the Oven and Baking Dish

• Preheat your oven to 375°F (190°C).

• Grease a 9×13-inch baking dish with butter or nonstick spray. This prevents sticking and allows for easy serving later.

---

Step 2: Create the Flavor Base

• In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.

• Add 1 small onion, finely chopped, and cook until it becomes translucent—about 3–4 minutes.

• Stir in 2 cloves of minced garlic and cook for an additional 1 minute, just until fragrant.

Aromatic ingredients like onions and garlic are essential for a rich and balanced flavor. They provide complexity beneath the creamy layers.

---

Step 3: Build the Roux and Sauce

• Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly to form a roux.

• Cook the roux for 1–2 minutes, until it takes on a pale golden color. This removes any raw flour taste.

For a deeper understanding of how a roux functions in sauces, explore béchamel sauce basics, one of the French mother sauces from which this cream base draws inspiration.

• Gradually whisk in 1 ½ cups of whole milk followed by 1 cup of heavy cream, stirring to keep the mixture smooth.

• Season with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme.

• Simmer for 5–7 minutes until the sauce thickens slightly. Remove from heat.

Avoid boiling, which could cause the sauce to separate or curdle. The goal is a thick, pourable consistency that will cling to the potato slices.

---

Step 4: Slice the Potatoes Uniformly

• Peel and thinly slice 2 pounds of Yukon Gold or Russet potatoes (about 5 medium-sized), ideally ⅛ inch thick.

• Use a mandoline slicer for even, consistent slices, which ensures even cooking. For more on this tool, see mandoline slicer info.

---

Step 5: Layer and Assemble

1. Arrange half of the potato slices in the prepared dish, overlapping slightly.

2. Pour over half the cream sauce.

3. Sprinkle with ¾ cup shredded sharp cheddar cheese and a portion of Parmesan cheese.

4. If using ground beef or another protein, add half of it here.

5. Repeat with remaining potatoes, sauce, cheese, and optional beef.

Layering evenly is key. Potatoes should be fully coated but not drowned in sauce to avoid sogginess.

---

Step 6: Bake to Perfection

• Cover the dish tightly with foil and bake for 35 minutes.

• Uncover and bake for another 25–30 minutes, or until the top is golden and bubbly, and a knife inserts easily through the potatoes.

To achieve that perfect golden crust, the top layer of cheese and Parmesan must be exposed during the final bake.

---

Step 7: Rest Before Serving

Let the dish sit for 10 minutes after baking. This allows the sauce to set and makes slicing easier. Rushing this step can lead to a runny texture, so patience pays off.

For presentation inspiration and additional comfort food pairing ideas, check out Pinterest’s cheesy potato recipes. Properly layered and rested scalloped potatoes not only taste better, they also slice beautifully and hold their shape on the plate.

4. Cooking Techniques & Tips for Creaminess

Achieving ultra-creamy scalloped potatoes comes down to more than just ingredients—it’s about using the right cooking techniques. Whether you’re making this dish for the first time or refining a family favorite, these tips ensure success every time.

---

Pre-Cook vs. Raw Potatoes

There are two approaches when preparing scalloped potatoes: layering raw slices or par-cooking them beforehand.

• Raw layering (as in this recipe) allows potatoes to absorb the sauce during baking, leading to more flavor integration.

• Par-cooking (boiling slices for 5–6 minutes) slightly speeds up baking and can prevent undercooked centers, but may result in softer layers.

For most, starting with raw slices is easier and more traditional, especially when using Yukon Gold potatoes, which cook evenly and retain their shape.

---

Slicing Technique and Consistency

Uniform thickness ensures that every slice cooks at the same rate. For this, a mandoline slicer is highly recommended. Here’s how mandolines work if you’re unfamiliar.

• Too thick: Potatoes may remain firm or unevenly cooked.

• Too thin: Layers may become mushy or fall apart.

Aim for 1/8 inch slices for perfect texture.

---

Sauce Thickness and Whisking Method

• The cream sauce should coat the back of a spoon before layering—neither runny nor overly thick.

• Whisk continuously while adding milk and cream to avoid clumping and ensure a smooth texture.

Adding the dairy slowly also reduces the risk of curdling, which is a common issue in scalloped potato recipes. For further insights into what makes the béchamel sauce stable and creamy, explore this Wikipedia article on béchamel.

---

Baking Covered vs. Uncovered

• Covered baking keeps moisture in and allows the potatoes to steam and soften.

• Uncovered baking in the final phase is essential for browning the cheese and thickening the sauce.

If you skip the uncovering step, you’ll lose out on that signature golden, cheesy crust that defines great scalloped potatoes.

---

Let It Rest

Resting the casserole after baking—at least 10 minutes—is critical. This:

• Allows the sauce to set, making it less runny.

• Improves texture and flavor balance.

• Makes slicing and serving much easier.

For more comfort food casserole techniques, explore curated boards like this Pinterest comfort casserole board, where you’ll find ideas for side dishes, toppings, and even serving styles.

By mastering these simple but essential techniques, you’ll elevate your scalloped potatoes from good to unforgettable.

5. Variations on Classic Scalloped Potatoes

This scalloped potatoes recipe is delicious in its classic form, but its flexibility is one of its best features. Whether you’re looking for a heartier dish, a vegetarian option, or something that aligns with dietary restrictions, the base recipe can be adapted in countless ways.

---

A. With Meat

Adding meat turns scalloped potatoes from a side dish into a satisfying main course. Here are a few popular options:

• Ground beef or beef crumbles: Fully cook and season before layering into the dish. These proteins pair well with the cheesy, creamy sauce.

• Diced ham: Adds a salty, smoky touch that complements sharp cheddar. Often used in holiday versions.

• Cooked bacon: Crumbled and sprinkled between layers, it provides crunch and deep umami flavor.

These variations create a meal-in-one, especially when served with a side salad or steamed vegetables.

---

B. Vegetarian-Friendly

If you prefer a meatless version, boost the texture and flavor with hearty vegetables or savory plant-based ingredients:

• Sautéed mushrooms: Their earthiness contrasts beautifully with the richness of the sauce.

• Caramelized onions: Add a sweet depth to balance the sharpness of the cheese.

• Spinach or kale: Lightly wilted greens offer both color and nutrition.

For more ideas, check this Pinterest board for vegetable casseroles.

---

C. Gluten-Free Option

To make this dish gluten-free:

• Swap the all-purpose flour for gluten-free flour or cornstarch (use 1 tablespoon cornstarch per tablespoon of flour).

• Ensure that all cheese and other packaged ingredients are labeled gluten-free.

This tweak doesn’t change the flavor much and still creates a luscious, thickened sauce.

---

D. Vegan/Dairy-Free Adaptation

To make a dairy-free or vegan version:

• Use plant-based milk (like oat or cashew) and dairy-free cream alternatives.

• Replace butter with olive oil or vegan margarine.

• Choose vegan cheeses that melt well, such as coconut-based cheddar or cashew Parmesan.

These swaps may slightly change the texture, but when executed carefully, the result is still rich, flavorful, and ultra-creamy. This dish is truly versatile enough to suit any diet or occasion.

---

6. Serving Suggestions & Meal Pairings

Scalloped potatoes are the epitome of comfort food. Rich, creamy, and flavorful, they shine on their own or alongside other dishes. Here’s how to serve them:

---

As a Side Dish

• Holiday meals: Serve with roast turkey, baked ham, or prime rib. These combinations are classic for Thanksgiving, Christmas, or Easter.

• Weeknight dinners: Pair with pan-seared pork chops, roasted chicken, or grilled salmon.

• Comfort food platters: Combine with green bean casserole, glazed carrots, or buttery peas.

Explore more pairings and visual plating ideas in this Pinterest pin on holiday meals.

---

As a Main Course

With meat or hearty veggies added, scalloped potatoes easily become a main:

• Serve with a fresh green salad and crusty bread.

• Top with extra cheese or breadcrumbs for a gratin-style crunch.

• Try it in individual ramekins for a more elegant, dinner-party feel.

No matter the occasion, scalloped potatoes deliver a satisfying, homey flavor that appeals to nearly everyone at the table.

---

7. Make-Ahead, Storage, and Reheating Tips

One of the best things about scalloped potatoes is that they can be made in advance—perfect for busy holidays or meal prepping.

---

Make-Ahead Tips

• Assemble in advance: Layer everything (uncooked) and cover tightly with foil. Store in the fridge for up to 24 hours before baking.

• Partially bake: Bake covered for 30 minutes, cool, and refrigerate. Finish baking uncovered before serving.

These steps save time and even enhance flavor as the sauce infuses the potatoes.

---

Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

---

Reheating

• Oven: Cover with foil and warm at 350°F for 15–20 minutes.

• Microwave: Use medium power and reheat in short intervals to avoid overcooking.

Reheating in the oven preserves texture best. These tips ensure that leftovers are just as delicious as the first bite.

---

8. Troubleshooting Common Issues

Even experienced cooks can run into problems with scalloped potatoes. Here’s how to fix them:

---

Watery Sauce

• Cause: Not thickening the béchamel enough or using low-starch potatoes.

• Fix: Simmer sauce longer or add a cornstarch slurry before assembling.

---

Undercooked Potatoes

• Cause: Slices are too thick or uneven.

• Fix: Use a mandoline for uniform slices and check for doneness with a fork before removing from oven.

---

Bland Flavor

• Cause: Under-seasoning the sauce.

• Fix: Taste and adjust salt, pepper, and thyme before pouring over the potatoes.

---

Cheese Separation or Burnt Top

• Cause: Overbaking uncovered or using low-moisture cheese.

• Fix: Bake covered longer and uncover only for the final 20–30 minutes. Mix cheeses that melt well.

Troubleshooting helps you adjust on the fly and guarantees picture-perfect scalloped potatoes every time.

---

9. FAQs (From People Also Ask)

---

Q1: What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes are typically made with a cream-based sauce and minimal cheese in the layers, while au gratin potatoes include generous cheese between layers and on top, often finished with breadcrumbs.

---

Q2: Can I use milk instead of cream in scalloped potatoes?
Yes, you can use all milk for a lighter dish. However, using a combination of milk and heavy cream results in a richer, creamier texture.

---

Q3: Why do my scalloped potatoes curdle?
Curdling happens when the cream gets too hot or acidic. To avoid this, simmer the sauce gently and avoid using sour or low-fat dairy.

---

Q4: How thin should the potatoes be sliced?
Aim for 1/8 inch thickness. Consistent slicing ensures even cooking and prevents a mushy or undercooked texture.

---

Q5: Can I make scalloped potatoes ahead of time?
Yes. You can fully assemble the dish up to 24 hours in advance. Store covered in the fridge and bake when ready.

---

Q6: Are scalloped potatoes gluten-free?
Not by default. The flour-based roux contains gluten, but you can substitute with gluten-free flour or cornstarch to make the dish gluten-free.

---

Q7: What cheese melts best in scalloped potatoes?
Sharp cheddar is ideal for bold flavor and meltability. Gruyère, mozzarella, or Parmesan can be used for variations in taste and texture.

Print