Creamy Scalloped Potatoes

Tender slices of potato bathed in a velvety, rich sauce and baked until golden and bubbling – Creamy Scalloped Potatoes are the ultimate comfort food side dish. This classic recipe transforms humble potatoes into something extraordinarily indulgent through layers of flavor and a perfectly creamy texture. The combination of thinly sliced potatoes, savory herbs, and a silky sauce creates a dish that’s simultaneously rustic and elegant. You’ll learn how to achieve that perfect balance of creamy interior and crispy edges that makes Creamy Scalloped Potatoes a standout side dish for any occasion.

Why You’ll Love This Recipe

Creamy Scalloped Potatoes are more than just a side dish – they’re often the star of the meal that everyone remembers. The contrast between the tender, melt-in-your-mouth potato slices and the slightly crispy, golden-brown top creates a texture experience that’s utterly satisfying. Each forkful delivers the perfect combination of velvety sauce and potato goodness.

What makes this particular recipe special is its fool-proof approach. Even if you’ve struggled with scalloped potatoes in the past (too runny, undercooked potatoes, or curdled sauce), these step-by-step instructions ensure perfect results every time. The pre-cooking method guarantees evenly cooked potatoes, while the carefully crafted sauce stays smooth and creamy throughout baking.

Additionally, this dish can be prepared ahead of time, making it perfect for holiday meals or dinner parties when you want to minimize last-minute cooking. The flavors actually improve as they sit, allowing the potatoes to absorb all the wonderful seasonings and cream.

Ingredients

For the perfect Creamy Scalloped Potatoes, you’ll need:

• 3 pounds (1.4 kg) Yukon Gold potatoes, sliced 1/8-inch thick
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3 cloves garlic, minced
• 1 medium onion, thinly sliced
• 2 tablespoons (30 g) unsalted butter
• 2 tablespoons (16 g) all-purpose flour
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2 cups (226 g) sharp cheddar cheese, grated
• 1/2 cup (50 g) Parmesan cheese, grated

Yukon Gold potatoes are preferred for their buttery flavor and creamy texture when baked, but you can substitute Russet potatoes in a pinch. The combination of heavy cream and milk creates the perfect consistency for your potato gratin, while the two-cheese blend provides both melting quality and flavor depth.

Pro Tips

Perfect Potato Slicing: For truly exceptional Creamy Scalloped Potatoes, uniform slicing is crucial. Use a mandoline slicer set to 1/8-inch thickness to ensure all potato slices cook at the same rate. If you don’t have a mandoline, take your time with a sharp knife and try to maintain consistent thickness. Inconsistently cut potatoes will result in some pieces becoming overcooked and mushy while others remain firm.

Pre-Cook Your Potatoes: The game-changing technique for perfect scalloped potatoes is simmering the potato slices in the cream mixture before baking. This step ensures the potatoes cook evenly and allows them to release some starch into the sauce, naturally thickening it. Bring the cream mixture to a gentle simmer with the potato slices, stirring occasionally until they’re just beginning to soften, about 10-15 minutes.

Rest Before Serving: Allow your Creamy Scalloped Potatoes to rest for 15-20 minutes after removing from the oven. This resting period is essential as it allows the sauce to thicken and be absorbed properly into the potatoes. Cut into the dish too soon, and you’ll end up with a runny sauce that doesn’t cling to the potatoes as it should.

Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter. Wash your potatoes thoroughly, then slice them to 1/8-inch thickness using a mandoline or sharp knife. If not using immediately, place the sliced potatoes in cold water to prevent browning. When ready to use, drain thoroughly and pat dry with paper towels.

Step 2: Create Your Cream Base

In a large saucepan, melt the butter over medium heat. Add the thinly sliced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the mixture and stir continuously for 1-2 minutes to create a roux, which will help thicken your sauce.

Step 3: Make The Cream Sauce

Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Add the salt, pepper, thyme, and nutmeg. Bring the mixture to a gentle simmer, then reduce heat to medium-low. The sauce should be smooth and coating the back of a spoon. If it’s too thick, add a bit more milk; if too thin, simmer a little longer.

Step 4: Pre-Cook The Potatoes

Add the potato slices to the cream mixture, gently stirring to ensure all slices are coated. Simmer for about 10-15 minutes until the potatoes are partially cooked but still firm. The sauce will thicken slightly as the potatoes release their starch.

Step 5: Layer And Bake

Transfer half of the potato-cream mixture to your prepared baking dish, spreading it in an even layer. Sprinkle with half of both cheeses. Add the remaining potato mixture, then top with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes until the top is golden brown and bubbling, and the potatoes are fork-tender.

Step 6: Rest And Serve

Allow your Creamy Scalloped Potatoes to rest for 15-20 minutes before serving. This crucial step allows the sauce to set and thicken properly. Garnish with fresh thyme leaves for a pop of color and added flavor before bringing to the table.

Variations

Loaded Scalloped Potatoes: Transform your Creamy Scalloped Potatoes into a main dish by adding crispy bacon bits, chopped green onions, and extra cheese. Stir 8 slices of cooked and crumbled bacon and 1/4 cup of sliced green onions into the potato mixture before baking. This creates a loaded potato experience that can serve as a hearty main course when paired with a simple green salad.

Herb-Infused Scalloped Potatoes: Elevate the flavor profile by creating an herb-infused version. Add 1 tablespoon of fresh rosemary, 1 tablespoon of fresh sage, and an extra clove of garlic to the cream mixture. The aromatic herbs will perfume the entire dish, creating a sophisticated variation perfect for holiday meals or special occasions.

Dairy-Free Option: For those with dietary restrictions, a dairy-free version can be created using unsweetened coconut cream instead of heavy cream, and nutritional yeast for a cheese-like flavor. The texture won’t be identical to traditional scalloped potato recipes, but it provides a delicious alternative for those avoiding dairy.

Storage and Serving

Creamy Scalloped Potatoes can be refrigerated for up to 4 days in an airtight container. When reheating, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. For individual portions, microwave on medium power with a damp paper towel covering the dish to prevent drying out.

For freezing, cool the dish completely, then cover tightly with plastic wrap and aluminum foil before freezing for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above.

For serving, pair your Creamy Scalloped Potatoes with roasted meats like ham, prime rib, or a simple roast chicken. The rich, creamy potatoes complement the savory flavors of the meat beautifully. For a complete meal, add a crisp green vegetable like roasted asparagus or a simple green salad to balance the richness of the potatoes.

For an elegant presentation, sprinkle fresh chives or parsley over the top just before serving, and consider bringing the entire baking dish to the table for a family-style serving that showcases the golden, bubbling top.

FAQs

Why are my scalloped potatoes still hard after baking?
This typically happens when the potatoes aren’t pre-cooked or sliced thin enough. Our method of simmering the potatoes in the cream mixture before baking ensures they’ll cook completely. Make sure to slice the potatoes to 1/8-inch thickness for even cooking.

What’s the difference between scalloped potatoes and au gratin?
Traditional Creamy Scalloped Potatoes don’t include cheese in the classic definition, while potatoes au gratin always have cheese. However, modern scalloped potato recipes (like this one) often include cheese for extra flavor and that desirable golden top.

Can I make scalloped potatoes ahead of time?
Absolutely! Prepare the dish up to the point of baking, then cover and refrigerate for up to 24 hours. Allow the dish to sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the covered baking time.

Why does my cream sauce curdle during baking?
Curdling usually happens when the sauce is heated too quickly or at too high a temperature. Pre-cooking the sauce and potatoes together helps stabilize the mixture. Using full-fat dairy products also helps prevent curdling.

What type of potatoes work best for scalloped potatoes?
Yukon Gold potatoes are ideal because they hold their shape while becoming creamy when cooked. Their buttery flavor enhances the dish. Russet potatoes work too but tend to break down more during cooking.

Conclusion

These Creamy Scalloped Potatoes are comfort food at its finest — layers of tender potatoes enrobed in a silky, rich sauce that creates an irresistible side dish everyone will remember. It’s the kind of dish that elevates any meal from ordinary to special occasion-worthy, while still being approachable enough for a Sunday family dinner. The combination of simple ingredients transformed through careful technique creates something truly greater than the sum of its parts. Whether served alongside your holiday ham or weeknight chicken dinner, these scalloped potatoes will quickly become a requested favorite in your recipe collection.

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