There’s something magical about pulling a bubbling dish of scalloped potatoes out of the oven. That golden, cheesy crust giving way to layers of tender potatoes swimming in creamy sauce—it’s pure comfort food heaven. My family practically riots if I don’t make these for holiday dinners, and honestly, I don’t blame them. I still remember my grandma teaching me her secret: “The thinner the slices, the better they soak up all that goodness,” she’d say while demonstrating her perfect, even cuts. These scalloped potatoes are my go-to when I need a side dish that feels special but comes together with simple ingredients. Whether it’s Sunday supper or a potluck with friends, this recipe never fails to disappear fast. Just wait till you see how those edges get slightly crispy while the center stays luxuriously creamy—that’s when you know you’ve nailed it.
Why You’ll Love These Scalloped Potatoes
Listen, I know you’ve probably had scalloped potatoes before, but trust me—this version hits different. Here’s why:
- Creamy dreamy texture: That perfect balance between silky sauce and tender potatoes? Yeah, we nailed it.
- No fancy skills needed: If you can slice potatoes and layer ingredients, you’re already halfway there.
- Always a crowd-pleaser: I’ve never brought these to a gathering without someone asking for the recipe.
- Comfort in every bite: That golden, bubbly cheese crust is basically a hug for your taste buds.
- Better leftovers: Somehow they taste even more amazing the next day (if they last that long).
My favorite part? That moment when you pull them from the oven and the whole kitchen smells like cheesy, garlicky heaven. You’ll see what I mean.
Scalloped Potatoes Ingredients
Okay, let’s talk ingredients – and I mean exactly what makes these scalloped potatoes so darn good. You’ll need:
- 4 large potatoes (russet or Yukon Gold, please – and slice ’em thin!)
- 2 cups shredded cheddar cheese (the sharper, the better – I’m talking orange knuckles from shredding)
- 1 cup heavy cream (none of that half-and-half business here)
- 1/2 cup whole milk (trust me, skim won’t give you that luscious texture)
- 3 tablespoons butter (cold is fine – we’ll dot it on top)
Plus our seasoning squad: salt, black pepper, garlic powder, and onion powder – just enough to make everything sing without overpowering that beautiful potato-cheese harmony.
How to Make Scalloped Potatoes
Alright, let’s get into the good stuff – turning these simple ingredients into the most irresistible scalloped potatoes you’ve ever tasted. Don’t let the layers intimidate you – it’s easier than you think, and I’ll walk you through each step. Just wait till you see how that cream thickens and those edges get crisp!
Step 1: Prep the Potatoes and Dish
First things first – grab that trusty knife or mandoline (careful of your fingertips!) and slice those potatoes about 1/8 inch thin. No need for perfection here, but try to keep them somewhat even. While you’re slicing, preheat your oven to 375°F and generously butter a 9×13 baking dish – every nook and cranny. This prevents sticking and adds flavor, because everything’s better with butter, right?
Step 2: Layer Potatoes and Cheese
Now the fun begins! Spread half your potato slices in the dish – overlapping them slightly like little edible roof tiles. Sprinkle half your shredded cheddar over them like you’re making the cheesiest edible mosaic. Repeat with the remaining potatoes and cheese. This double-decker approach means every bite gets equal amounts of potato and gooey goodness.
Step 3: Mix and Pour the Cream Sauce
Here’s where the magic happens. In a bowl, whisk together the heavy cream, milk, and all those seasonings until they’re completely combined. Pour this liquid gold evenly over your layers – you should hear it trickling down between the slices. Dot the top with little butter pieces – they’ll melt into golden pools of deliciousness. Don’t skip the foil cover either – it’s the secret to tender potatoes!
Step 4: Bake to Perfection
Bake covered for 45 minutes – your kitchen will start smelling amazing. Then comes the grand reveal – remove the foil and bake another 15 minutes until the top is gloriously golden and bubbly. Resist cutting in immediately! Let it rest 10 minutes so the sauce thickens up perfectly. That first scoop revealing all those creamy layers? Pure bliss.
Tips for Perfect Scalloped Potatoes
After making these more times than I can count, I’ve picked up some game-changing tricks:
- Potato power: Russets absorb sauce like a dream, but Yukon Golds add a buttery richness. Either works – just no waxy potatoes (they stay too firm).
- Slice smart: A mandoline gives you paper-thin perfection, but a sharp knife works too. Just aim for “potato chip thin” – they’ll cook evenly.
- Cheese strategy: Shred your own! Pre-shredded has anti-caking agents that make it melt weird. Also, try mixing cheeses – Gruyère with cheddar is heavenly.
- Final crisp: For extra crunch, broil 2-3 minutes after baking. Watch closely – it goes from golden to burnt fast!
My biggest tip? Let it rest before serving – that sauce needs time to thicken up properly. I know it’s hard to wait!
Scalloped Potatoes Variations
Listen, the classic version is perfect as-is, but sometimes I like to play around with flavors. Try adding crispy bacon bits between layers – the salty crunch takes it next level. Fresh thyme or rosemary adds an herby brightness that cuts through all that creaminess beautifully. Feeling fancy? Swap half the cheddar for Gruyère – its nutty flavor makes these scalloped potatoes taste downright gourmet. The best part? You can’t mess it up. Have fun experimenting!
Serving Suggestions
Oh, these scalloped potatoes deserve a starring role alongside your favorite mains! I love them with a simple roast chicken – the juices mingle perfectly with that creamy sauce. They’re also divine with honey-glazed ham or a juicy steak. For holidays, pair them with prime rib and watch your guests go wild. Basically, they make everything better!
Storing and Reheating Scalloped Potatoes
Here’s the beautiful thing about scalloped potatoes – they’re almost better the next day! Let them cool completely, then cover tightly with foil or transfer to an airtight container. They’ll keep in the fridge for 3-4 days. When reheating, skip the microwave (it makes them soggy) and pop them back in a 350°F oven for 15-20 minutes until heated through. Want that crispy top again? Remove the lid for the last 5 minutes. Pro tip: Add a splash of milk before reheating to keep them creamy!
Scalloped Potatoes Nutrition
Now, let’s talk nutrition – because even comfort food needs to keep it real! A single serving of these scalloped potatoes (about 1/6 of the dish) comes in around 320 calories, with 18g fat (11g saturated) from all that glorious cheese and cream. You’re also getting 10g protein and 3g fiber from the potatoes. Of course, these numbers might shift based on your exact ingredients – like using low-fat cheese or adding bacon (which I totally recommend, by the way!). Just remember: everything in moderation, except maybe seconds of these potatoes.
Scalloped Potatoes FAQs
Can I use other cheeses besides cheddar?
Absolutely! While sharp cheddar is my go-to, Gruyère makes them extra fancy, Monterey Jack melts beautifully, and even Parmesan adds a nice kick. Just keep the total cheese amount about the same.
Why do my scalloped potatoes always turn out watery?
Ah, the dreaded potato soup effect! Usually this means your potatoes weren’t sliced thin enough or you skipped letting them rest after baking. Also, measure your liquids – too much cream can cause separation.
Can I prep scalloped potatoes ahead of time?
You bet! Assemble everything (just don’t pour the cream mixture yet), cover tightly, and refrigerate overnight. Pour the cream sauce over right before baking – you might need 5-10 extra minutes in the oven.
What’s the difference between scalloped and au gratin potatoes?
Great question! Scalloped traditionally means creamy sauce (like ours), while au gratin specifically includes cheese topping. But honestly? Most people use the terms interchangeably now.
Try this recipe and share your results – I’d love to hear how your scalloped potatoes turn out!
PrintCreamy Scalloped Potatoes Recipe – 4 Simple Steps to Perfection
Creamy and cheesy scalloped potatoes baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup milk
- 3 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 375°F (190°C).
- Grease a baking dish with butter.
- Layer half the potato slices in the dish.
- Sprinkle half the cheese on top.
- Repeat with remaining potatoes and cheese.
- Mix cream, milk, salt, pepper, garlic powder, and onion powder in a bowl.
- Pour mixture over the potatoes.
- Dot with butter.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes.
Notes
- Use russet or Yukon Gold potatoes for best results.
- For extra crispiness, broil for 2-3 minutes after baking.
- Let rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
