Scalloped potatoes are creamy, cheesy, and oh-so-delicious! Layers of thinly sliced potatoes are baked with rich milk and cheese until bubbly and golden.
Every bite melts in your mouth, making it a perfect side dish for any meal. I love serving it with roasted chicken for the ultimate comfort dinner. Yum!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great due to their starchiness, which makes them fluffy when baked. If you’re looking for a different texture, use Yukon Gold potatoes—they’re creamy and hold up nicely in this dish.
Butter: Unsalted butter is recommended since you can control the saltiness in your dish. If you’re trying to reduce dairy, use olive oil instead, which will give a different flavor but still adds richness.
Milk & Cream: Whole milk and heavy cream create a luxurious texture, but you can swap half-and-half or low-fat milk for a lighter version. For a dairy-free option, almond or oat milk can be used, just ensure they’re unsweetened.
Cheese: Sharp cheddar adds a wonderful flavor if you opt for the cheesy topping. Feel free to use Gruyère, fontina, or mozzarella for different flavor profiles. Vegan cheese works too if you’re avoiding dairy.
Garlic: Fresh garlic adds a punch of flavor. If you’re out of fresh cloves, 1/4 teaspoon of garlic powder can work in a pinch, but fresh is always best for depth of flavor.
How Do I Make a Creamy Sauce Without Lumps?
Making a smooth sauce is key for this recipe. Here’s how to ensure your sauce is creamy without lumps:
- Start by melting the butter over medium heat, then add minced garlic and cook briefly.
- Mix in the flour and cook for 2 minutes. This creates a roux, helping to thicken your sauce.
- Slowly whisk in the cold milk and cream, a little at a time, to prevent lumps. Keep whisking until the sauce thickens, about 5-7 minutes.
- If you see lumps, you can strain the sauce through a fine-mesh sieve after thickening to smooth it out.
How to Make Creamy Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large russet potatoes, peeled and thinly sliced
For the Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (plus extra sprigs for garnish)
- Pinch of nutmeg (optional)
For Topping (Optional):
- 1 cup shredded sharp cheddar cheese
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prepare and about 1 hour to bake. Altogether, you’ll have your creamy scalloped potatoes ready in about 1 hour and 15 minutes. Just give them a little time to rest before serving!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish or any similar casserole dish to prevent sticking. This will ensure easy serving later!
2. Slice the Potatoes:
Peel and thinly slice the russet potatoes using a sharp knife or a mandoline. Aim for consistent thickness to ensure even cooking.
3. Make the Sauce:
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic and cook for about 1 minute until fragrant. This adds a nice flavor to your sauce!
4. Create a Roux:
Next, stir in the flour and cook for about 2 minutes, stirring constantly to make a roux. This will help thicken your sauce.
5. Add Milk and Cream:
Gradually whisk in the whole milk and heavy cream, making sure no lumps remain. Keep whisking until the sauce thickens, which will take about 5-7 minutes. You’ll want it to be smooth and creamy!
6. Season the Sauce:
Once thickened, season the sauce with salt, black pepper, dried thyme, and a pinch of nutmeg if you’re using it. Stir well to combine the flavors.
7. Layer the Potatoes and Sauce:
Begin layering in the prepared baking dish with half of the sliced potatoes. Pour half of the creamy sauce over the potatoes, then repeat the process with the remaining potatoes and sauce.
8. Add Cheese (Optional):
If you’d like, sprinkle the shredded sharp cheddar cheese evenly over the top layer for a deliciously cheesy crust.
9. Bake:
Cover the dish with aluminum foil and place it in the preheated oven to bake for 45 minutes. After that, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
10. Rest and Serve:
Once out of the oven, let the scalloped potatoes rest for about 10 minutes before serving. This helps the sauce set a little. Garnish with fresh thyme sprigs if desired, and serve warm as a creamy and comforting side dish. Enjoy your delicious creation!
Can I Use Other Types of Potatoes?
Yes! While russet potatoes are ideal for their creaminess, you can also use Yukon Gold potatoes for a buttery flavor or red potatoes for a firmer texture. Just keep the slice thickness consistent for even cooking.
How Do I Store Leftover Scalloped Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the scalloped potatoes and sauce a day in advance. Just layer the ingredients in the baking dish, cover, and refrigerate. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before baking, and adjust the baking time by about 10-15 minutes if needed.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can replace the heavy cream with half-and-half or a combination of milk and Greek yogurt for creaminess. For dairy-free alternatives, use coconut cream or a plant-based cream substitute.