Beautiful, perfectly cooked Scalloped Potatoes are a classic you’ll fall in love with after just one bite! Tender, thinly sliced potatoes are baked in a rich, creamy sauce for a side dish that’s excellent to serve alongside any main course and is a must-make for the holidays.
5-Star Reader Comment
These were the best scalloped potatoes that I have ever made! It will be the only recipe for scalloped potatoes that I will use going forward. Thank you for the wonderful melt in your mouth potato recipe.
Debi
Just when you think you know all the ways to cook potatoes, THIS recipe comes along. I freely admit to really, really liking potatoes pretty much no matter how they are served, but there’s just something special about Scalloped Potatoes. This will quickly become one of your go-to classic side dishes.
What Makes These Potatoes So Good?
- Tender Potatoes with Golden Edges
The layers bake up soft and delicate inside, with perfectly golden, slightly crisp tops. It’s the best of both worlds in every bite. - Rich, Savory Flavor
Garlic, fresh thyme, and a creamy onion sauce infuse every layer with cozy, savory goodness—nothing overpowering, just simple ingredients doing what they do best. - A Side Dish That Fits Any Occasion
Whether it’s a weeknight dinner or something a little more special, these scalloped potatoes bring that just-right touch of comfort to the table.
Ingredients for Homemade Scalloped Potatoes
- Butter, onion, and garlic – the start of all good things, right? These build a flavorful base for the sauce.
- Flour – just a little, to help thicken everything up.
- Milk – I usually use whole milk, but if you want it extra rich and creamy, go for heavy cream.
- Chicken or vegetable stock – either one works great, depending on what you have on hand.
- Potatoes – good ol’ Yukon Golds or Russets(great for Stuffed Baked Potatoes) are perfect here. Just make sure they’re thinly sliced.
- Grated Parmesan cheese – for that salty, nutty kick that melts right into the sauce.
- Fresh thyme – adds such a nice herby flavor. You can use dried in a pinch, but fresh really makes it pop.
- Kosher salt + fresh-cracked black pepper – season as you go for the best flavor.
- And of course, a 9×13-inch casserole or baking dish to bring it all together.
What Type Of Potatoes Are Best For This Recipe?
Yukon Gold and Russet potatoes are the two types of spuds that work well in this recipe. I like to use Yukon Gold because they tend to hold their shape a bit better during the cooking process.
Donya’s Cooking Tip
Use a mandolin to slice the potatoes to get uniform slices. You can also use a very sharp knife to cut the slices. The slices should be about an eighth of an inch thick.
How To Make Creamy, Delicious Scalloped Potatoes
- Start by prepping your ingredients—slice the potatoes and onions nice and thin, mince the garlic, and strip the thyme leaves from the stems.
- Next, you’ll make a simple homemade sauce (full recipe below!). It starts with a quick roux and comes together in just a few minutes, but it’s key for that rich, creamy texture.
- Then it’s time to layer: potatoes, a sprinkle of Parmesan and thyme, pour on half the sauce. Repeat with the second layer, finishing with the rest of the sauce, cheese, and thyme.
- Cover and bake for about 30 minutes, then uncover and let it finish baking until it’s bubbly and tender. For that golden top, broil it for just a couple of minutes. Let it rest, then serve it up warm and cozy.
Tips For Making The Best Scalloped Potatoes
- Make sure to slice the potatoes to the same thickness.
- When making the sauce, taste it and adjust the seasoning for the best flavor.
- You can change up the ingredients! You can add baked ham or bacon and switch cheddar cheese for the Parmesan. Add cayenne pepper or a dash of hot sauce for some heat.
Can This Recipe Be Made Ahead Of Time?
Absolutely! To make these potatoes ahead of time, follow the directions with one simple change. Bake the potatoes covered for about 50 minutes. Remove the Scalloped Potatoes from the oven and allow them to cool completely. Wrap tightly with foil and store in the fridge. To serve, uncover the potatoes and bake in a 350-degree oven for 30 minutes until heated through.
Frequently Asked Questions And Answers
These recipes are very similar. Scalloped potatoes traditionally do not have cheese, whereas au gratin potatoes do. So, why is my recipe called Scalloped Potatoes? Well, I know this recipe by this name because that’s what they were called when I was growing up. Simple and what I know.
Any leftovers can be stored in the pan, covered tightly, in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat until warmed through.
What To Serve With Scalloped Potatoes
If you tried this Scalloped Potato Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- ¼ cup butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup flour
- 2 cups milk
- 1 cup chicken or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds Yukon Gold potatoes, thinly sliced
- 1 cup Parmesan cheese, grated
- 2 teaspoons fresh thyme leaves
Instructions
- Heat oven to 350 degrees. Butter a 9×13 baking dish and set aside.
- In a medium-size pot, melt butter. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 1 minute. Sprinkle in flour, stir to combine, and continue to cook for 1-2 minutes.
- Carefully pour in the stock and whisk to combine with flour mixture. Add in the milk, salt, and pepper, whisking all together. Bring the mixture up to a simmer and continue to whisk until sauce has thickened. Remove from heat.
- Layer half of the potatoes in the prepared dish. Sprinkle on half of the thyme and Parmesan cheese. Ladle over half of sauce and repeat layer of potatoes, remaining sauce, thyme, and cheese. Cover with foil and bake for 30 minutes.
- Remove foil and continue to cook for 30 minutes until bubbly around the edges. Set oven to broil and cook for 1 to 2 minutes until potatoes are golden brown on the top.
- Remove from the oven and let rest for 10 minutes. Season with additional salt and pepper if desired and serve.
Video
Notes
Nutrition
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My first attempt at something I have always enjoyed eating. So good, Donya, thank you. It was a real treat. Had to make only 1/4 of recipe since it’s just my husband and me; this recipe worked beautifully. Nicely scale-able!
Jackie, thank you so much for sharing and for the terrific rating! I’m so glad you made this recipe your own.
~Donya
What kind of parmesan cheese for this recipe? The shredded in a bag in the dairy section or the powdery kind in a can?
Buy a block and shred it yourself if possible.
~Donya
I had to turn the oven temperature up to 375 after 45 minutes because it was still very runny. It took a total of 1 & 1/2 hours to cook . It was very tasty.
Do you need to peel the potatoes? I find Yukon Gold potatoes have an oddly tough peel (tend to float off when I boil them for mashed potatoes, so I pick most of the loose peel out), but that said, usually like the added texture and fiber the peel adds to the finished dish. I want to make this dish to go with beef tenderloin to impress my in-laws, so I can’t afford a mess-up!
Leaving the skin on is not a problem at all. This recipe is pretty foolproof, and I know you’ll do a great job. Let me know how everything turns out. Sounds like a delicious menu!
~Donya
Seemed a little complicated for just scalloped potatoes. but were very good and very well received although there were 2 other potato dishes at the potluck.
Hey there Mary!
I am so thrilled to hear that everyone enjoyed this recipe, it does require some hands-on work but the finished product is always spectacular! If you enjoyed this dish, you should check out my recipe for Candied Yams, it’s another potluck classic I think you’d really like. Thank you so much for your kind words and your fabulous rating, I really appreciate your support! Have a Happy Holidays!
~Donya
I was going to make the recipe for eight servings but forgive me I don’t understand the amounts when they are put in .8 or .2??
Could you explain it for me
Hey there Deborah!
Thank you so much for your interest in this recipe, I think you’re really going to love it! If you’re making this recipe for 8 people, I would recommend just using the original measurements for the dish instead of using the partial measurements. This dish originally was intended to serve 10 people, however it’s likely that someone will want a larger serving or will want to go back for seconds, so making 10 servings instead of 8 will actually give you a little flexibility with portion sizes, plus it’s just easier to measure the ingredients. I hope this is helpful, let me know how everything turns out if you give this dish a try, I’d love to hear what you think!
~Donya
Love this Easy Scalloped Potatoes Recipe , these recipes seems delicious and amazing. Excited to try this one, thanks for sharing this recipe with us.
Hey there Samantha!
My goodness, I am so excited to hear that you’re giving this recipe a try, these potatoes really are comfort food at it’s finest! Please feel free to reach out with any questions about the recipe, I’m always happy to help. Thank you so much for your kind words and your phenomenal rating, I really appreciate your support!
~Donya
I don’t like the smell or taste of Parmesan can I use mozzarella instead ?
Also what is 3 lbs potatoes 3 medium potatoes ? Really excited to try
Hey there Freeda!
Thank you so much for your interest in this recipe, it’s definitely comfort food at it’s finest, I think you’re really going to like it. If you’re not a parmesan fan, you can absolutely substitute mozzarella, just use the same measurement of 1 cup. I will tell you that the texture of these Scalloped Potatoes may be a little cheesier than the original recipe, since mozzarella is a little thicker than parmesan, but it will taste delicious. 3 pounds of potatoes will be about 5-8 medium sized potatoes, it’s really dependent on their size, but you’ll need enough to fill a 9×13 inch baking dish. I hope you enjoy the recipe, let me know how everything turns out!
~Donya
Made this for Christmas dinner. Served 9:with leftovers. Delicious! Simple recipes with gourmet results. Thank you Donna.
Hey there Marla!
WOW! Thank you so much for your kind words, I am so pleased to hear everyone enjoyed this recipe! I always tell people this recipe is perfect for a crowd since it makes so many servings. Thank you for your support, if you ever have any questions about a recipe please feel free to reach out! Happy 2022!
~Donya
Hi, how would I make this recipe for 1 person? I have a dish that is 5.5x4x1/2. My friends and family are doing home made Christmas this year and I want to incorporate this recipe. Oh and we all just cook for ourselves.
Hey there Nancy!
That’s a great question, thank you for your interest in this recipe! I would just recommend cutting the recipe by 1/4, instead of 3 pounds of potatoes use 3/4 of a pound of potatoes, use 1/2 cup of milk instead of 2 cups etc. By quartering the recipe it should fit inside your 5.5×4 baking dish, you may have a single serving of leftovers but it wouldn’t be a lot. Also, if you’re having trouble with smaller conversions you can google a cooking conversion chart to tell you how many teaspoons in a 1/4 cup, it just makes the recipe easier to quarter. I hope this helps, let me know if you have any further questions. Thank you so much for your support, Happy Holidays!
~Donya