Scalloped Potatoes Recipe delivers ultra-creamy, garlicky layers of tender potatoes with a golden, cheesy top that tastes like pure comfort in a casserole dish. It works perfectly for busy families and holiday dinners alike, since you can get it on the table in about 1 hour 15 minutes total. I still remember burning my tongue on my first test batch because I refused to wait for it to cool, and honestly, I would do it again.

Why Scalloped Potatoes Recipe Is Worth It

This Scalloped Potatoes Recipe gives you soft, thin slices of potato in a rich, velvety cream sauce with just enough cheese to feel indulgent without turning into a brick. The top bakes into a bubbly, browned crust that crunches slightly before you hit the creamy center.

You can prep it ahead, bake it later, and it pairs with almost any main dish, from roast chicken to a simple salad. It also uses simple pantry staples, so you probably own most of what you need right now.

My whole family scraped the pan clean and fought over the crispy corner pieces, so I knew this Scalloped Potatoes Recipe needed a permanent spot in our holiday rotation. ★★★★★

Ingredients You Need

Potatoes

3 pounds Yukon Gold potatoes, scrubbed, peeled if you prefer
- Yukon Golds give a naturally buttery flavor and hold their shape.
- Russet potatoes work too, but they turn softer and more fluffy.

Dairy and sauce base

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk (2% works, but whole gives better creaminess)
1 cup heavy cream (or use half-and-half for a slightly lighter version)
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon onion powder (pantry shortcut for extra flavor)
½ teaspoon garlic powder or 2 cloves fresh garlic, minced
¼ teaspoon smoked paprika or regular paprika

Cheese

Traditional scalloped potatoes skip cheese, but I like a modest amount.

1½ cups shredded sharp cheddar cheese
- Use block cheese and shred it yourself for better melting.
- Pre-shredded cheese works in a pinch, but it can feel a bit grainy.
½ cup grated Parmesan cheese for the top

Optional flavor boosters

1 small onion, very thinly sliced
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
2 tablespoons chopped fresh parsley for garnish

Pantry shortcuts and substitutions

Use garlic powder and onion powder when you do not want to chop.
Use boxed chicken broth for half the milk if you want a lighter sauce.
Use lactose-free milk and cream if you need a lactose-friendly version.
Use pre-sliced deli cheese (like provolone) in layers if you run out of shredded cheese.

Equipment list

9×13 inch baking dish (ceramic or glass)
Medium saucepan
Sharp chef’s knife or mandoline slicer
Cutting board
Whisk
Foil
Oven mitts
Measuring cups and spoons

Quick Tips & substitutions

Slice potatoes very thin, about 1/8 inch, so they cook evenly and turn tender.
Use a mandoline for even slices, and wear a cut glove so you keep your fingertips.
Rinse sliced potatoes briefly in cold water, then pat dry, to remove extra starch and prevent a gluey texture.
Warm the milk and cream slightly before adding to the roux so the sauce thickens smoothly.
Season every layer of potatoes lightly with salt and pepper so the dish tastes flavorful all the way through.
Cover the dish with foil for the first part of baking so the potatoes cook through, then uncover to brown the top.
Swap cheddar with Gruyere, fontina, or Monterey Jack if you want a different flavor profile.
Use gluten free all-purpose flour blend to thicken the sauce if you need a gluten free version.
Skip cheese and use more seasoned cream if you want a more classic old-school scalloped potatoes style.
Add a pinch of nutmeg to the sauce if you like a subtle, cozy flavor.

How to Make Scalloped Potatoes Recipe

Prep the potatoes and oven

Heat your oven to 375°F.
Grease a 9×13 inch baking dish with butter or nonstick spray.
Peel the potatoes if you want a smoother texture, or leave skins on for a rustic look.
Slice potatoes into 1/8 inch rounds with a sharp knife or mandoline, then place them in a bowl of cold water.

Make the creamy sauce

In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook 1 to 2 minutes, until the mixture smells nutty and looks slightly golden.
Slowly pour in the milk and cream while you whisk constantly so no lumps form.
Add salt, pepper, onion powder, garlic powder, and paprika, then keep whisking until the sauce thickens and lightly coats the back of a spoon, about 4 to 5 minutes.
Turn the heat to low and stir in 1 cup of the shredded cheddar cheese.
Stir until the cheese melts and the sauce looks smooth and glossy.
Taste and adjust seasoning with more salt and pepper if needed.
Turn off the heat and set the sauce aside while you drain the potatoes.

Layer the potatoes

Drain the sliced potatoes and pat them dry with a clean towel.
Arrange a snug, even layer of potatoes in the bottom of the prepared baking dish.
Sprinkle a little salt, pepper, and a few thyme leaves over the layer.
If you use sliced onion, scatter a small handful over the potatoes.
Pour about 1/3 of the cheese sauce over the potatoes and spread it gently with a spoon.
Repeat with another layer of potatoes, seasoning, onion, and sauce.
Finish with a final layer of potatoes and the rest of the sauce, making sure it seeps down between slices.
Sprinkle the remaining ½ cup cheddar and all the Parmesan evenly over the top.

Bake to bubbly perfection

Cover the baking dish tightly with foil so the potatoes steam and soften.
Bake at 375°F for 35 minutes.
Remove the foil and continue baking 20 to 30 minutes, until the top turns golden and the sauce bubbles around the edges.
Check doneness by sliding a knife into the center; it should glide through the potatoes with no resistance.
If the top browns too quickly, tent loosely with foil.
If you want deeper browning, switch the oven to broil for 1 to 2 minutes and watch closely.
Remove the dish from the oven and let it rest 10 to 15 minutes so the sauce thickens slightly and slices hold together.
Garnish with chopped parsley or extra thyme before serving.

Recipe Variations

Gluten free: Use a gluten free all-purpose flour blend or cornstarch slurry to thicken the sauce, and verify cheese labels.
Lighter version: Use half milk and half low sodium chicken broth, and swap heavy cream with half-and-half.
Extra cheesy: Add ½ cup more cheddar and ½ cup Gruyere between layers.
Vegan: Use plant based butter, unsweetened oat or almond milk, and a thick cashew cream; use vegan cheese shreds or nutritional yeast.
Low carb: Swap half the potatoes with thinly sliced turnips, rutabaga, or cauliflower.
Bacon and chive: Add cooked, crumbled bacon between layers and top with fresh chives after baking.
Garlic herb: Add extra fresh garlic, thyme, and rosemary to the sauce for a stronger herb flavor.

Ways to Serve Scalloped Potatoes Recipe

With roast chicken and a simple green salad.
Alongside baked salmon and steamed green beans.
With meatloaf and roasted carrots.
As a holiday side with turkey, ham, or a plant based roast.
With a big bowl of mixed greens and a bright vinaigrette for a cozy vegetarian dinner.
Reheated at brunch with scrambled eggs and fresh fruit.

Storage Success

Let leftovers cool to room temperature, then cover the baking dish tightly or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F, covered, until hot and bubbly, or warm single portions in the microwave with a splash of milk to loosen the sauce. Freeze tightly wrapped portions for up to 2 months, then thaw in the fridge overnight and reheat in the oven so the texture stays creamy.