These creamy scalloped potatoes have a rich, cheesy sauce and nice crispy edges. They're the perfect side dish for any holiday meal or paired with roast chicken or a perfectly cooked sous vide steak!
You might also like these brown butter mashed potatoes or this purple sweet potato pie!
Scalloped Potatoes vs Potatoes Au Gratin
Short version, au gratin potatoes are sliced potatoes cooked in a cream sauce that includes cheese, and they often also have some sort of breadcrumb topping. Scalloped potatoes on the other hand, are very thinly sliced and don't typically have cheese in the sauce.
Now it's all more technical than that and there are lots of nuances, but in my opinion it's a bit of an arbitrary distinction. These potatoes are very thinly sliced and include a small amount of cheese....so it really could go either way.
I'm calling these scalloped potatoes, but feel free to argue with me in the comments. All that matters is that they're creamy, cheesy, and SO good!
You just need a few simple ingredients to make these crispy scalloped potatoes!
- Potatoes - The best potatoes to use for this dish are either Yukon gold potatoes or red potatoes. These varieties have a waxier texture and hold their shape well (as opposed to russet potatoes which are starchier and will become mushy).
- Heavy cream - Cream will yield the creamiest potatoes, but you can also use half and half or whole milk for a lighter version.
- Cheese - This is optional but I love a little bit of parmesan added to the potatoes! But you can also use gruyere, swiss, or just leave it out all together.
How to Make Scalloped Potatoes
Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish.
Using a mandolin or sharp knife, slice the potatoes as thinly as possible (about 1/16th of an inch).
In a large pot over medium heat, melt the butter with the garlic until aromatic.
Stir in the flour to create a roux, and let cook for 1-2 minutes. Then stir in the heavy cream and continue to stir until thickened, about 5 minutes.
Stir in the parmesan, thyme, salt and pepper until combined and smooth.
Remove from the heat and let cool slightly.
Add the sliced potatoes to a large bowl and pour the sauce over top. Gently toss to coat the potatoes in the sauce.
Stack the potato slices and arrange them upright in the greased baking dish. Pour any leftover sauce over the potatoes. Sprinkle a little extra parmesan over top if desired.
Tent with aluminum foil and bake at 400°F for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes or until the potatoes are golden brown and cooked through.
Remove from the oven and let cool for about 10 minutes before serving.
Most scalloped potatoes are arranged in layers in a dish, but I prefer to arrange them upright. This allows all the edges to get nice and crispy while the bottom is soft and creamy. The best of both worlds! But you can arrange your potatoes however you prefer.
Store covered in the fridge for up to 4 days.
A single serving of potatoes heats up great in the microwave! But you can reheat the entire dish in the oven at 350°F for about 20 minutes. Just make sure the dish is room temperature before putting in the oven! [cold ceramic + hot oven = a very bad day]
Yes! Prepare the scalloped potatoes and arrange in the baking dish (but don't bake), and store in the fridge for up to 2 days. When time to bake, remove from the fridge and let come up to room temperature (about 30 minutes) and then bake as normal.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like
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Creamy Scalloped Potatoes
- 5 pounds Yukon gold potatoes
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced or pressed
- 1 tablespoon all purpose flour
- 1 cup heavy cream, substitute whole milk or half and half
- ½ cup Parmesan cheese, optional
- 1 teaspoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish.
- Using a mandolin or sharp knife, slice the potatoes as thinly as possible (about 1/16th of an inch).
- In a large pot over medium heat, melt the butter with the garlic until aromatic.
- Stir in the flour to create a roux, and let cook for 1-2 minutes. Then stir in the heavy cream and continue to stir until thickened, about 5 minutes.
- Stir in the parmesan, thyme, salt and pepper until combined and smooth.
- Remove from the heat and let cool slightly.
- Add the sliced potatoes to a large bowl and pour the sauce over top. Gently toss to coat the potatoes in the sauce.
- Stack the potato slices and arrange them upright in the greased baking dish. Pour any leftover sauce over the potatoes. Sprinkle a little extra parmesan over top if desired.
- Tent with aluminum foil and bake at 400°F for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes or until the potatoes are golden brown and cooked through.
- Remove from the oven and let cool for about 10 minutes before serving.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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