There’s a warm hush that falls over the kitchen when these scalloped potatoes go into the oven — like Sunday afternoons at Grandma’s.
Creamy, cheesy layers that smell of butter and home; they make everyone pause and come closer.
If you love comfort on a plate, these are the kind of potatoes that hug you back. Creamy garlic mashed potatoes are lovely too when you want a different kind of comfort.
Why make this recipe
This scalloped potatoes recipe is the kind of dish that holds family stories. It’s simple enough for weeknight warmth and special enough for holiday tables. When I make it, I think of my mama rolling out biscuits and telling tales as the kitchen filled with that golden, bubbling smell. It’s forgiving, crowd-pleasing, and a dish that lets you linger at the table a little longer.
How to make Scalloped Potatoes
Take your time and love each layer — that’s the secret. Thin, even slices will bake together into tender clouds of potato and cheese. If you like a slightly different texture or topping, you can peek at a similar favorite like Potatoes au Gratin for ideas, but this version keeps things classic and cozy.
Ingredients:
- 4 medium potatoes, thinly sliced
- 2 cups heavy cream
- 2 cups shredded cheese (cheddar or your choice)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Butter for greasing
- Fresh herbs (optional, for garnish)
Directions:
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with butter.
- Layer half of the potato slices in the dish.
- Sprinkle half of the onions, garlic, cheese, salt, and pepper over the potatoes.
- Repeat with a second layer of potatoes and the rest of the ingredients.
- Pour heavy cream over the top layer.
- Cover with aluminum foil and bake for 1 hour.
- Remove the foil and bake for an additional 30 minutes until golden and bubbly.
- Let it cool for a few minutes before serving.
- Garnish with fresh herbs if desired.
How to serve Scalloped Potatoes
Serve these right from the dish so everyone can take a spoonful of that bubbling top. They pair beautifully with roast chicken, glazed ham, or a big pot of greens. If you’re wondering about prep choices like peeling or leaving skins on, this guide on peeling Yukon Golds can help you decide — I love them peeled for this recipe for that silky, homely texture.
How to store Scalloped Potatoes
Let the dish cool to room temperature, then cover tightly with plastic wrap or a lid and refrigerate for up to 3–4 days. To reheat, warm in a 350°F oven until bubbly (about 20–30 minutes) to keep the top crisp. For freezing, place cooled portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
Tips to make Scalloped Potatoes
- Slice potatoes evenly — a mandoline makes this quick and tidy.
- Don’t skip the rest after baking; it helps the cream settle so it won’t run.
- A mix of cheeses adds depth — sharp cheddar with a bit of Gruyère is dreamy.
- Keep the foil on for the first hour to ensure tender potatoes, then remove for a golden top.
- For a lighter take, swap half-and-half for heavy cream, but expect a slightly thinner sauce.
Variations (if any)
- Herb and Garlic: Stir chopped thyme or rosemary into the cream for a fragrant lift.
- Bacon Cheddar: Add crisp bacon between layers for smoky richness.
- Veggie Boost: Layer in thinly sliced mushrooms or wilted spinach for extra heartiness.
- Dairy-Free: Use a plant-based cream and dairy-free cheese, and increase seasoning for flavor.
FAQs
Q: Can I use russet or red potatoes instead of the suggested potatoes?
A: Yes — russets give a fluffier texture, while Yukon Golds are creamier. Adjust baking time slightly if slices are thicker.
Q: Do scalloped potatoes and au gratin potatoes differ?
A: They’re close cousins. Au gratin often includes breadcrumbs or a browned cheese top; scalloped potatoes are typically creamier and simpler. Both are comfort in a dish.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the bake time if baking straight from chilled.
Q: How do I get a golden, crispy top without drying the dish?
A: Remove the foil for the last 25–30 minutes, and if you want extra browning, slide it under the broiler for just a minute or two while watching closely.
Conclusion
There’s nothing quite like pulling this bubbling dish from the oven and calling everyone to the table. If you’d like more step-by-step photos or another take on the classic, check out this helpful Scalloped Potatoes guide, or this bright and flavorful Scalloped Potatoes Recipe – Love and Lemons for inspiration. Come on back and tell me how your kitchen smelled — I’ll be right there with a spoon and a story, ready to share a plate.
Scalloped Potatoes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with butter.
- Layer half of the potato slices in the dish.
- Sprinkle half of the onions, garlic, cheese, salt, and pepper over the potatoes.
- Repeat with a second layer of potatoes and the rest of the ingredients.
- Pour heavy cream over the top layer.
- Cover with aluminum foil and bake for 1 hour.
- Remove the foil and bake for an additional 30 minutes until golden and bubbly.
- Let it cool for a few minutes before serving.
- Garnish with fresh herbs if desired.