Scalloped Potatoes Recipe

This scalloped potatoes recipe layers 3 pounds (1.4 kg) of thin Yukon Gold slices under a thyme-scented cream sauce.

Two problems ruin most batches: potatoes that stay firm in the center and a sauce that curdles in the oven.

A flour-thickened sauce poured on hot keeps the dairy stable. Slices cut 1/8 inch (3 mm) thick then soften completely during 90 minutes of baking.

The edges catch and brown against the dish while the center stays creamy. One 9×13-inch (23×33 cm) pan serves 8.

Quick Recipe Summary
Prep Time	30 minutes
Cook Time	1 hour 40 minutes
Total Time	2 hours 10 minutes
Servings	8 servings
Difficulty Level	Easy

Read Also: Au Gratin Potatoes Recipe

Jump to Recipe

Why You’ll Love This Scalloped Potatoes Recipe

This is the classic method: potatoes baked in a cooked white sauce, with no shortcuts. Here is what makes it dependable.

• A sauce that holds together: A butter and flour roux thickens the milk and cream before baking, so the dairy resists separating in the oven.
• Tender potatoes all the way through: Thin slices, a hot sauce, and a covered first hour mean no firm centers.
• Golden, bubbling edges: The final 30 minutes uncovered browns the top and the corners.
• One dish, 8 servings: A single 9×13-inch pan feeds a full table, so it suits holiday dinners and Sunday roasts.
• Twelve ingredients: Everything is available at a regular grocery store, and most items are everyday staples.
• Make-ahead friendly: The dish can be baked a day or two early and reheated without losing its creamy texture.
• Classic flavor: Sweet onion, garlic, thyme, and a pinch of nutmeg season the sauce without overpowering the potatoes.

For a version built around shredded cheese, see Cheesy Potatoes Recipe.

Ingredients

Twelve ingredients make up the whole dish, and most are everyday pantry and dairy staples. Yukon Gold slices stay distinct after 90 minutes in the oven, while russet slices break down into the sauce.

• 3 pounds (1.4 kg) Yukon Gold potatoes (about 6 medium), peeled and sliced 1/8 inch (3 mm) thick
• 1 large yellow onion (about 10 ounces or 280 g), thinly sliced
• 4 tablespoons (57 g) unsalted butter, divided: 3 tablespoons for the sauce and 1 tablespoon for greasing the dish
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated whole nutmeg
• 1 tablespoon fresh flat-leaf parsley, finely chopped, for garnish

Another baked potato casserole worth a look is Funeral Potatoes Recipe.

Kitchen Equipment Needed

This recipe needs only basic tools, but a few of them affect the result. Even slices and a heavy baking dish matter most.

• 9×13-inch (23×33 cm) baking dish: A glass baking dish or ceramic dish holds heat evenly and fits all three layers.
• 3-quart saucepan: A 3-quart saucepan gives you room to whisk the sauce without splashing.
• Mandoline slicer: This produces uniform 1/8-inch (3 mm) slices in minutes. A sharp knife works, but it takes patience.
• Sharp chef’s knife: A chef’s knife handles the onion, garlic, thyme, and parsley.
• Vegetable peeler: A vegetable peeler removes the skins quickly from 6 medium potatoes.
• Whisk: A balloon whisk keeps the roux and milk smooth.
• Large mixing bowl: A large mixing bowl holds the sliced potatoes while you assemble.
• Heavy-duty aluminum foil: Heavy-duty foil seals the dish during the covered bake.
• Rimmed sheet pan: Set on the lower rack, it catches any sauce that bubbles over.
• Fine grater: This is for the fresh nutmeg.
• Measuring cups and spoons, wooden spoon, cutting board, and oven mitts: These round out the basics.

Smoother, creamier potatoes are the focus of Mashed Potatoes Recipe.

Recommended Products for This Recipe

These are my personal recommendations, chosen for the specific problems they solve with this dish. None are required, but each one makes the result more consistent.

1. OXO Good Grips Hand-Held Mandoline Slicer

Slice thickness is the biggest variable in scalloped potatoes. A mandoline set to 1/8 inch (3 mm) produces uniform rounds, so every slice finishes cooking at the same time.

Get it on Amazon

2. Le Creuset Stoneware Rectangular Baking Dish

Thin metal pans can scorch the bottom layer before the center softens. Heavy stoneware holds heat evenly, so the bottom stays creamy and the top browns steadily.

Get it on Amazon

3. Microplane Classic Zester Grater

Pre-ground nutmeg loses its aroma quickly, and a mild cream sauce shows that difference. A fine grater turns a whole nutmeg into a fragrant pinch in a few strokes.

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4. Pyrex Simply Store Glass Food Storage Containers

Leftover scalloped potatoes reheat best in the oven, and glass containers go straight from the fridge to the oven. They also do not stain or hold onto onion and garlic odors.

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Read Also: Potato Side Dish Recipes

Step-by-Step Instructions: How to Make Scalloped Potatoes

Follow these steps and you’ll have creamy, tender scalloped potatoes ready in about two hours.

1. Heat the Oven and Prepare the Dish

• Position an oven rack in the center and set a rimmed sheet pan on the rack below it.
• Preheat the oven to 375°F (190°C).
• Rub 1 tablespoon of the butter over the bottom and sides of a 9×13-inch (23×33 cm) baking dish.

2. Prep the Aromatics

• Cut the onion in half, then slice it into thin half-moons about 1/8 inch (3 mm) thick.
• Mince the 2 garlic cloves.
• Strip the thyme leaves from the stems and chop them finely to measure 2 teaspoons.
• Chop the parsley and set it aside for serving.
• Grate the nutmeg and measure out 1/4 teaspoon.

3. Cook the Onion and Garlic

• Melt 3 tablespoons of butter in a 3-quart saucepan over medium heat.
• Add the sliced onion and cook for 6 to 8 minutes, stirring often, until soft and translucent but not browned.
• Stir in the garlic and thyme and cook for 1 minute until fragrant.

4. Make the Sauce

• Sprinkle the 1/4 cup (30 g) flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
• Pour in the 2 cups (480 ml) milk and 1 cup (240 ml) cream slowly, whisking constantly so no lumps form.
• Bring the sauce to a gentle simmer over medium heat, whisking often.
• Simmer for 5 to 6 minutes until it coats the back of a spoon.
• Remove the pan from the heat and stir in the salt, pepper, and nutmeg.
• Cover the pan and keep it on the lowest heat while you slice the potatoes so the sauce stays hot.

5. Peel and Slice the Potatoes

• Peel the 3 pounds (1.4 kg) of potatoes.
• Slice them into rounds 1/8 inch (3 mm) thick with a mandoline or a very sharp knife.
• Place the slices in a large bowl and do not rinse them, because the surface starch helps thicken the sauce.
• Slice the potatoes last so they do not darken while waiting.

6. Layer the Dish

• Whisk the sauce once to smooth it.
• Arrange one-third of the potato slices in the dish in slightly overlapping rows, then pour one-third of the sauce over them.
• Repeat with a second layer of potatoes and sauce.
• Finish with the last third of the potatoes and the remaining sauce.
• Press the top layer down gently with a spatula so the slices sit in the sauce.

7. Bake Covered

• Cover the dish tightly with foil, arching it slightly so it does not touch the top layer.
• Slide the dish onto the center rack above the sheet pan.
• Bake for 60 minutes. The sauce should be bubbling around the edges when you lift a corner of the foil.

8. Uncover and Brown

• Remove the foil and bake for 30 more minutes.
• The top should be deep golden brown and a paring knife should slide through the center with no resistance.
• If the top is still pale, broil for 2 minutes, watching closely so it does not burn.

9. Rest and Serve

• Let the dish rest for 10 minutes so the sauce thickens and the slices set.
• Sprinkle the chopped parsley over the top.
• Cut into squares and serve hot.

For more potato ideas, try: Best Potato Recipes

Tips for The Best Scalloped Potatoes

A few small habits separate dependable scalloped potatoes from a dish with raw centers or a broken sauce. These are the ones that matter most.

• Slice evenly: My first batch went wrong because I sliced by hand. Thick slices stayed firm while thin ones turned to mush, and a mandoline fixed it.
• Use whole milk and cream: Low-fat dairy has less fat to keep the proteins apart and is more likely to curdle in the oven.
• Pour the sauce on hot: A hot sauce starts the cooking right away and shortens the time the center needs to soften.
• Do not rinse or soak the slices: The starch on the surface thickens the sauce and gives it body.
• Keep the foil on for the first hour: Trapped steam softens the potatoes before the top has a chance to brown.
• Arch the foil: Foil pressed against the top layer pulls off the surface when you remove it, so tent it with a little space.
• Use a sheet pan: A rimmed sheet pan on the lower rack catches sauce that bubbles over the edges and saves you from scrubbing the oven floor.
• Check with a knife: A paring knife slides into a done potato with no resistance, while a fork can give a false reading on the top layer.
• Rest before cutting: Ten minutes of resting lets the sauce thicken so the squares hold their shape.
• Use a heavy dish: Stoneware or thick glass heats evenly and prevents the bottom layer from scorching.

A creamier, smoother take on potatoes is Mashed Potatoes Recipe.

What to Serve with Scalloped Potatoes

Scalloped potatoes are rich and creamy, so they pair best with roasted meats and bright, simple vegetables. The following dishes balance the dish without competing with it.

• Baked Ham: The salty, slightly sweet glaze is a classic partner for creamy potatoes, especially at holiday meals.
• Roast Chicken: Crisp skin and pan juices contrast with the soft layers of potato.
• Prime Rib: A rich roast calls for a rich side, and the sauce works like a gravy.
• Thanksgiving Turkey: Scalloped potatoes fit a holiday table alongside the turkey and all the trimmings.
• Meatloaf: A weeknight classic that turns the potatoes into real comfort food.
• Apple Cider Glazed Pork Chops: The tangy glaze cuts through the cream sauce.
• Roasted Brussels Sprouts with Bacon: The crisp edges and smoky bacon add texture.
• Maple Glazed Carrots: The sweetness and bright color balance the savory potatoes.
• Dinner Rolls: Soft rolls are ideal for mopping up leftover sauce.
• Green salad with vinaigrette: The acidity refreshes the palate between bites.
• Steamed green beans with lemon: A light, bright vegetable keeps the plate from feeling heavy.
• Drinks: A crisp, unoaked Chardonnay, a dry sparkling wine, or sparkling water with lemon works well.

Another rich side to pair with it: Twice Baked Potatoes Recipe

Variations of Scalloped Potatoes

The classic version is hard to beat, but the sauce and layers adapt easily. Add any of these changes without altering the base method.

• Cheesy scalloped potatoes: Stir 1 cup (100 g) shredded Gruyère cheese into the finished sauce, off the heat, so it melts smoothly.
• Dijon mustard: Whisk 1 tablespoon of Dijon mustard into the sauce with the salt for a tangy edge.
• Smoked paprika: Add 1/2 teaspoon of smoked paprika to the sauce for subtle smoke and color.
• Leeks instead of onion: Replace the onion with 2 cups of thinly sliced leeks, white and light green parts only, for a milder flavor.
• Garlic and herb: Increase the garlic to 4 cloves and add 1 teaspoon of chopped fresh rosemary alongside the thyme.
• Crispy breadcrumb topping: Toss 1/2 cup (30 g) panko with 1 tablespoon of melted butter and sprinkle it over the dish for the final 30 minutes.
• Individual portions: Bake in a muffin tin or small ramekins and shorten the covered bake to 35 minutes.

Another variation to try is Hashbrown Casserole Recipe.

Read Also: Hashbrown Casserole Recipe

Storage and Reheating

Scalloped potatoes keep well, and many people think they taste better the next day. The sauce sets as it cools and the flavors blend.

• Refrigerator: Cool the dish to room temperature, cover tightly, and store for up to 3 days.
• Reheating the whole dish: Cover with foil and bake at 350°F (175°C) for 30 to 35 minutes until hot in the center.
• Reheating portions: Warm individual squares in the oven at 350°F (175°C) for 15 to 20 minutes, or in the microwave in 60-second bursts.
• Make ahead: Bake the dish fully a day or two early, cool it, and refrigerate. Reheat covered on the day you serve it.
• Freezing: Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating, and expect a slightly softer texture.
• Containers: Glass containers with lids go straight from the fridge to the oven for reheating.
• Restoring the sauce: If the sauce looks tight after reheating, stir in 1 to 2 tablespoons of milk before serving.

For a crispier option, try: Roasted Potatoes Recipe

Nutritional Facts

These values are approximate and based on one serving, which is one-eighth of the dish. Brands and potato sizes will change the numbers slightly.

Nutrition Per Serving (1/8 of dish)
Calories	350 kcal
Total Fat	19 g
Saturated Fat	12 g
Cholesterol	60 mg
Sodium	480 mg
Total Carbohydrates	39 g
Dietary Fiber	3 g
Total Sugars	5 g
Protein	7 g

Crisp edges replace the creamy layers in Smashed Potatoes Recipe.

Health Benefits of Key Ingredients

Scalloped potatoes are an indulgent dish, but the main ingredients bring real nutrients. Here is what each one contributes.

• Potatoes: They provide potassium, vitamin C, and vitamin B6, along with a good share of the dish’s fiber and energy.
• Onion: Onions add fiber and flavonoids such as quercetin, and they cook down to give the sauce natural sweetness.
• Garlic: Garlic contains sulfur compounds that are studied for heart health, and it adds depth in small amounts.
• Milk: Whole milk supplies calcium, protein, and, when fortified, vitamin D.
• Heavy cream: Cream contributes fat-soluble vitamins such as vitamin A and gives the sauce a smooth, rich body.
• Thyme: Fresh thyme adds small amounts of vitamin K and antioxidants, along with aroma.
• Butter: Butter provides vitamin A and fat that carries flavor through the sauce.
• Flour: All-purpose flour thickens the sauce and adds a small amount of iron and B vitamins.

For a soup that uses the same ingredients, try: Potato Soup Recipe

FAQs About Scalloped Potatoes

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

Traditional scalloped potatoes bake in a cream or milk-based sauce with no cheese. Au gratin potatoes add cheese and usually a browned cheese or breadcrumb topping.

In many American kitchens the two names are used interchangeably. This recipe is the classic cheese-free version.

2. Why did my scalloped potatoes curdle?

Curdling happens when low-fat milk or unthickened dairy meets high heat. Using whole milk and cream and thickening the sauce with a roux prevents it.

Covering the dish for the first hour also traps moisture so the sauce heats evenly.

3. Why are my scalloped potatoes still hard after baking?

The usual causes are slices that are too thick, cold sauce, or an uncovered dish. Slice at 1/8 inch (3 mm), pour the sauce on hot, and keep the foil on for the first 60 minutes.

If the top browns before the center softens, cover the dish again and bake 10 to 15 minutes longer.

4. What are the best potatoes for scalloped potatoes?

Yukon Gold potatoes are the best choice because they hold their shape and taste buttery. Russets also work, though the slices soften more and thicken the sauce further.

Waxy red potatoes stay firmer and release less starch, so the sauce comes out thinner.

5. Do I need to peel the potatoes?

Peeling gives the smoothest texture, and it is what this recipe calls for. Thin-skinned Yukon Golds can be left unpeeled if scrubbed well, which adds a slightly earthier flavor.

6. Can I make scalloped potatoes ahead of time?

Yes, bake them completely, cool, cover, and refrigerate for up to 3 days. Reheat covered at 350°F (175°C) for 30 to 35 minutes until hot in the center.

7. Why did my scalloped potatoes turn gray?

Cut potatoes darken when exposed to air. Slice them right before assembling and make sure the sauce covers the top layer.

Skip soaking them in water, since the surface starch helps thicken the sauce.

Read Also: Healthy Mashed Potatoes Recipe

Final Thoughts

Scalloped potatoes reward patience more than skill. Thin slices, a thick sauce, and a covered first hour do most of the work.

Make this scalloped potatoes recipe for your next holiday dinner or Sunday roast and watch how quickly the dish empties.

If you try it, leave a comment with your results. Share the recipe with anyone who needs a reliable potato side.

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