Creamy Scalloped Potatoes Recipe delivers tender layers of thin-sliced potatoes in a rich, garlicky cream sauce with a hint of thyme. It suits holiday tables and cozy weeknights, and it takes about 1 hour 30 minutes from start to finish. I fell for this dish the day my aunt slid extra cream into the pan and winked at me like we shared a delicious secret.
Why Creamy Scalloped Potatoes Recipe Is Worth It
Creamy Scalloped Potatoes Recipe gives you ultra-soft potatoes, a silky sauce, and golden tops that crackle just a bit when you tap them. The flavor lands in that sweet spot between savory and comforting, with garlic, onion, and thyme doing the heavy lifting. You get crowd-pleasing results without a fussy technique.
You can prep it ahead, stash it in the fridge, and bake when guests walk in. The ingredients stay affordable and easy to find. The leftovers reheat like a dream and play nicely with breakfast eggs the next day.
Ingredients You Need
- Potatoes: 3 pounds Yukon Gold or Russet, peeled if you like, sliced 1/8 inch thick. Yukon Golds hold shape and taste buttery; Russets turn extra tender.
- Unsalted butter: 4 tablespoons for the sauce, plus 1 tablespoon to grease the dish. Irish-style butter adds a richer finish.
- Yellow onion: 1/2 medium, finely chopped. You can use 1 teaspoon onion powder if you want a pantry shortcut.
- Garlic: 2 to 3 cloves, minced. Jarred minced garlic works in a pinch.
- All-purpose flour: 1/4 cup to thicken the sauce. King Arthur flour stays consistent.
- Whole milk: 2 cups. Use 2 percent if needed.
- Heavy cream: 1 cup for silky texture. Swap in half-and-half for a lighter version.
- Thyme: 2 teaspoons fresh chopped or 1 teaspoon dried.
- Nutmeg: small pinch for warmth.
- Kosher salt and black pepper: to taste.
- Optional cheese for an au gratin vibe: 1 to 1.5 cups shredded Gruyere or sharp cheddar, plus 1/4 cup grated Parmesan for the top. Shred from a block for best melt; Tillamook or Cabot melt nicely.
- Optional add-ins: chopped chives or parsley for garnish, crisp bacon bits, or a pinch of smoked paprika.
Equipment:
- 9 by 13 inch baking dish or similar casserole
- Mandoline or sharp chef’s knife for thin, even slices
- Medium saucepan and whisk
- Cutting board and chef’s knife
- Foil for covering the dish
- Oven-safe gloves and a cooling rack
Quick Tips & substitutions
- Slice potatoes 1/8 inch thick for even cooking; use a mandoline for speed and uniformity.
- Keep sliced potatoes in cold water while you prep; dry them well before layering so the sauce clings.
- Warm the milk and cream slightly before whisking into the roux to keep the sauce smooth.
- Want gluten-free sauce? Swap the flour for 2 tablespoons cornstarch mixed into cold milk, then whisk into the sautéed onion and garlic.
- Use half-and-half instead of milk and cream for a lighter texture; simmer a minute longer to thicken.
- Go cheesy? Stir part of the shredded Gruyere into the sauce and save the rest for the top.
- Avoid pre-shredded cheese if you can; anti-caking agents can make the sauce grainy.
- Short on thyme? Use Italian seasoning or a mix of dried thyme and rosemary.
- Cook for color and tenderness, not just time; the top should brown and the center should feel soft when you poke a knife through.
How to Make Creamy Scalloped Potatoes
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Heat the oven to 375 degrees F. Grease a 9 by 13 inch baking dish with 1 tablespoon butter.
- Slice the potatoes 1/8 inch thick. Keep them in a bowl of cold water, then drain and pat dry right before layering.
- Melt 4 tablespoons butter in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes, then stir in garlic for 30 seconds.
- Whisk in the flour and cook 1 minute to form a roux. Slowly whisk in the milk and cream until smooth.
- Season the sauce with thyme, a tiny pinch of nutmeg, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Simmer, whisking, until the sauce thickens enough to coat a spoon, 3 to 5 minutes.
- If you want cheesy potatoes, stir in 1 cup shredded Gruyere or cheddar until it melts. Taste and adjust salt and pepper.
- Layer half the potatoes in the dish, shingling the slices. Season lightly with salt and pepper.
- Pour half the sauce over the potatoes, spreading it to cover. Layer the remaining potatoes and pour on the rest of the sauce.
- Cover the dish tightly with foil and bake 30 minutes.
- Remove the foil. If you saved cheese for the top, sprinkle it on along with the Parmesan. Bake until the top turns golden and the potatoes turn fork-tender, 35 to 40 minutes.
- Let the casserole rest 15 minutes so the sauce settles and thickens. Garnish with chives or parsley and serve warm.
Variations
- Caramelized onion and bacon: Fold in 1 cup caramelized onions and 1/2 cup crisp bacon bits for smoky-sweet depth.
- Herby garlic: Swap thyme for rosemary and add 1 tablespoon chopped parsley for fresh lift.
- Jalapeño cheddar: Add 1 to 2 minced jalapeños and sharp cheddar for gentle heat and tang.
- Sweet and white duo: Use half Yukon Gold and half sweet potatoes for color and subtle sweetness.
- Truffle twist: Add 1 teaspoon truffle oil to the sauce and finish with Parmesan for a special-occasion side.
Ways to Serve Creamy Scalloped Potatoes
- Pair with roasted chicken, baked ham, prime rib, or pan-seared steak.
- Serve alongside salmon or pork tenderloin with a crisp green salad.
- Add roasted green beans, Brussels sprouts, or sautéed asparagus for contrast.
- Top leftovers with a fried egg for a hearty brunch plate.
- Bring to holiday dinners like Thanksgiving or Easter as the star side.
Storage
Let leftovers cool to warm, then cover and refrigerate for up to 4 days. Reheat covered in a 350 degree F oven until hot, about 20 minutes, and add a splash of milk if the sauce looks too thick. You can freeze portions for up to 2 months; thaw in the fridge and reheat covered. For a crave-worthy edge, run the dish under the broiler for 1 to 2 minutes at the end.
Creamy Scalloped Potatoes Recipe
This Creamy Scalloped Potatoes Recipe delivers layers of tender potatoes baked in a rich, flavorful cream sauce. The perfect comforting side for dinner or holiday gatherings.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a saucepan, melt butter over medium heat. Add minced garlic and cook 1 minute until fragrant.
- Add heavy cream, milk, salt, and black pepper to the saucepan. Heat until just about to simmer, then remove from heat.
- Arrange half the potato slices in the prepared baking dish. Pour half the cream mixture over the potatoes. Sprinkle with half the cheese.
- Add the remaining potatoes, pour over the rest of the cream, and top with the remaining cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes, until golden and bubbly.
- Let cool slightly, garnish with parsley if desired, then serve.
Notes
For extra flavor, swap in shallots for garlic or add a pinch of nutmeg to the cream. Thin, evenly-sliced potatoes are key for the creamiest texture. This dish can be made ahead, chilled, and reheated.