These best scalloped potatoes are the ultimate comfort food—creamy, cheesy, and perfectly baked until golden and bubbly. Layers of thinly sliced potatoes are baked in a rich, velvety sauce, making it the perfect side dish for any occasion.
Why You’ll Love This Recipe?
- Irresistibly Creamy: The creamy, cheesy sauce coats each potato slice for a rich and decadent flavor.
- Perfectly Golden: With a crispy, golden top and tender potatoes underneath, every bite is a delightful mix of textures.
- Versatile: Ideal for holidays, family dinners, or just as a comforting weeknight side.
Ingredients
Here’s what you’ll need:
- Russet potatoes, peeled and thinly sliced
- Heavy cream
- Whole milk
- Butter
- Garlic, minced
- Onion, finely chopped
- Cheddar cheese, grated
- Parmesan cheese, grated
- Salt and pepper
The full list of ingredients with exact measurements is included in the recipe card below.
Directions
Step 1: Prepare the Potatoes
Preheat the oven to 375°F. Grease a baking dish with butter or non-stick spray. Peel and thinly slice the potatoes (about 1/8-inch thick). Set aside.
Step 2: Make the Creamy Sauce
In a saucepan, melt butter over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until softened. Pour in the heavy cream and whole milk, stirring to combine. Bring to a simmer and cook for 5 minutes. Season with salt and pepper to taste.
Step 3: Layer the Potatoes
Start by arranging a layer of sliced potatoes at the bottom of the greased baking dish. Pour a portion of the cream mixture over the potatoes, then sprinkle with a little bit of cheddar and Parmesan cheese. Repeat the layers, continuing until all potatoes and sauce are used, finishing with a final layer of cheese on top.
Step 4: Bake
Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Step 5: Rest and Serve
Let the scalloped potatoes rest for 5 minutes before serving. This allows the sauce to thicken up and makes them easier to slice.
Expert Tips and Tricks
- Use a Mandolin: A mandolin slicer will give you evenly thin potato slices for even cooking.
- Cheese Variety: Experiment with different cheeses like Gruyère or mozzarella for a twist on the traditional cheddar.
- Parboil the Potatoes: For extra creamy potatoes, parboil the sliced potatoes for 5 minutes before layering them.
Recipe Variations and Possible Substitutions
- Make it Garlic-Parmesan: Add extra minced garlic to the cream sauce and top the potatoes with a sprinkle of breadcrumbs for a crunchy topping.
- Add Ham or Bacon: Stir in diced ham or crispy bacon bits for extra flavor and protein.
- Vegan Version: Use plant-based cream and cheese substitutes for a dairy-free version.
Serving and Pairing Suggestions
These scalloped potatoes pair beautifully with roasted meats like beef, chicken, or lamb. Serve alongside a crisp green salad or steamed vegetables to balance the richness. For a holiday spread, pair with glazed ham or roast turkey.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, or microwave individual servings. Scalloped potatoes can also be frozen—let them cool completely, then wrap tightly and freeze for up to 3 months.
FAQs
1. Can I make scalloped potatoes ahead of time?
Yes! You can assemble the dish a day in advance, cover it with foil, and refrigerate. Bake it the next day, adding a few extra minutes to the cooking time.
2. Can I use other types of potatoes?
While Russet potatoes are the most common choice for scalloped potatoes, Yukon Gold or red potatoes can also work well for a creamier texture.
3. How do I make the top crispy?
For a crispy top, remove the foil in the last 10 minutes of baking and let it brown. You can also broil it for 1-2 minutes to get a golden, crispy finish.
4. Can I use shredded cheese?
Yes, shredded cheese works just as well! It melts beautifully and helps to thicken the sauce.
Conclusion
These best scalloped potatoes are a showstopper dish that will quickly become a favorite at your dinner table. With layers of tender potatoes in a creamy sauce and topped with melted cheese, it’s the ultimate comfort food. Whether you’re making it for a special occasion or just a cozy weeknight, these scalloped potatoes are sure to impress!
Print
Best Scalloped Potatoes
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These creamy, cheesy scalloped potatoes are the ultimate comfort food, with layers of tender potatoes baked in a rich, velvety sauce. Perfect for family dinners or special occasions, this dish is sure to be a crowd-pleaser with its indulgent flavor and satisfying texture.
Ingredients
- 2 lbs russet potatoes, peeled and thinly sliced
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. - Prepare the Potatoes:
Peel and thinly slice the potatoes into even rounds (about ⅛-inch thick). Place the slices in a large bowl of water to prevent browning. - Sauté the Onion and Garlic:
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for an additional minute until fragrant. - Make the Cream Sauce:
Add the heavy cream and milk to the saucepan with the onions and garlic. Bring to a simmer over medium heat. Stir in the shredded cheddar cheese, grated Parmesan cheese, salt, pepper, and thyme. Stir continuously until the cheese has melted and the sauce is smooth. - Assemble the Dish:
Arrange a layer of sliced potatoes at the bottom of the prepared baking dish. Pour some of the cheese sauce over the potatoes. Repeat the layers until all the potatoes and sauce are used up, making sure the final layer is covered with sauce. - Bake the Scalloped Potatoes:
Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the top is golden and bubbly. - Serve:
Let the scalloped potatoes rest for 5 minutes before serving. Garnish with chopped fresh parsley.
Notes
- For a richer flavor, you can use a combination of cheddar and Gruyère cheese.
- You can make this dish ahead of time and refrigerate it until you’re ready to bake. Just add an extra 10–15 minutes to the baking time.
- If the top gets too brown before the potatoes are tender, cover the dish with foil and bake until fully cooked.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg