Scalloped Potatoes
Scalloped Potatoes are the ultimate comfort food that’s easy to prepare and always a crowd-pleaser.
Yukon Gold potatoes, garlic, cheddar, and Parmesan come together in a rich, creamy sauce, baked until golden and bubbling.
This dish is perfect for family dinners or holiday gatherings, offering layers of tender, cheesy goodness.
Scalloped Potatoes Recipe Highlights
- Easy to make with just 20 minutes of prep time.
- Perfect side dish for family gatherings, holidays, or Sunday dinners.
- Bakes up with a creamy, cheesy texture and crispy golden top.
- Uses Yukon Gold potatoes for a tender and buttery finish.
- Reheats beautifully for leftovers, making it a practical choice for meal planning.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
POTATOES – We use Yukon Gold potatoes for their naturally buttery flavor and perfect texture. They hold their shape well during baking, resulting in slices that stay tender without falling apart. If you don’t have Yukon Gold on hand, Russets work too, but they’ll be softer and may need a bit more care in slicing.
BUTTER – Unsalted butter is used to create the base of the roux, which is essential for thickening the sauce. By using unsalted butter, you have better control over the seasoning. It also adds richness without overpowering the flavors of the dish. If you only have salted butter, you might want to adjust the salt level in the recipe.
GARLIC and ONION – We sauté garlic and onion in butter to release their natural sweetness, which helps balance out the creaminess of the sauce. You could use shallots if you want a milder onion flavor.
FLOUR – The flour combines with butter to form a roux, which is crucial for thickening the sauce. It ensures that the milk transforms into a smooth, creamy consistency that coats the potatoes beautifully. If you’re gluten-free, you could use a 1:1 gluten-free flour blend for similar results.
MILK – Whole milk adds the perfect amount of richness to the sauce. It’s creamy enough to create a smooth, luxurious texture but not so heavy that it overpowers the dish. If you’re looking for something even richer, half-and-half or a mix of milk and cream works well, but keep an eye on the baking time, as it could thicken faster.
SEASONINGS – Ground mustard and cayenne pepper give the dish a subtle lift. The mustard brings out the sharpness of the cheese, while the cayenne adds just a touch of warmth without making it spicy. If you prefer a milder dish, you can reduce or omit the cayenne, but I recommend keeping it for that little bit of balance.
CHEESE – A combination of cheddar and Parmesan provides the best of both worlds. Cheddar melts smoothly into the sauce, giving it that classic sharp flavor, while Parmesan brings a salty, nutty contrast that makes the top layer golden and slightly crispy. You can swap in Gruyère for a more sophisticated flavor, but the Cheddar-Parmesan duo is a tried-and-true favorite.
How To Make Scalloped Potatoes
Please check the printable recipe card below for more detailed instructions.
- Slice the Yukon Gold potatoes evenly.
- Sauté garlic and onion in butter, then stir in flour to make a roux. Slowly add milk and seasonings, simmering until the sauce thickens.
- Layer half the potatoes in a greased baking dish, pour half the sauce over them, and top with half the cheeses. Repeat with the remaining ingredients.
- Cover with foil and bake at 375º Fahrenheit for 35 minutes. Uncover and bake for another 25-30 minutes until golden. Let it rest for 15 minutes before serving.
Leftovers and Storage
STORE – Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
FREEZE – These potatoes can be frozen, but the texture may soften slightly. If freezing, place them in a single layer on a baking sheet, freeze for an hour, and then transfer to a freezer-safe bag. They will keep for up to 2 months.
REHEAT – For the best results, reheat them in the oven at 350º Fahrenheit until warmed through, about 10-12 minutes.
MAKE AHEAD – You can chop the potatoes and mix them with oil and seasonings the day before, storing them in the fridge until ready to roast.
Serving Suggestions
SAUTÉED GREEN BEANS – Their crisp texture and bright flavor balance out the rich, cheesy potatoes, adding a fresh contrast.
CANDIED CARROTS – The natural sweetness of the carrots pairs beautifully with the savory, creamy layers of the potatoes.
HERB-ROASTED CHICKEN – A simple roasted chicken seasoned with fresh herbs complements the creamy richness of the scalloped potatoes, making it a perfect pairing for a complete meal.
More Easy and Delicious Potato Side Dishes
Recipe Success Tips
UNIFORM POTATO SLICES – Cut the potatoes evenly to ensure they cook through at the same rate.
SIMMER THE SAUCE – Let the sauce thicken over low heat before pouring it over the potatoes for the best texture.
COVER WHILE BAKING – Covering with foil ensures the potatoes cook through before the top crisps up.
Commonly Asked Questions
How are scalloped potatoes different from au gratin potatoes?
Traditionally, scalloped potatoes didn’t have cheese, just a creamy sauce. Au gratin potatoes were the cheesy counterpart. However, most modern scalloped potato recipes call for cheese.
More Easy and Delicious Casseroles Recipes
Scalloped Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 tablespoons butter unsalted
- 4 cloves garlic minced
- ½ medium yellow onion diced
- 3 tablespoons all-purpose flour
- 2 cups whole milk room temperature
- ½ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups Cheddar cheese shredded
- 1 cup Parmesan cheese shredded
Instructions
- Preheat the oven to 375º Fahreneheit and grease a 9×13” baking dish.
- Peel the potatoes and cut them into thin (about ⅛” thick), uniform slices.
- Melt the butter over medium-high heat in a medium-large saucepan. Add the garlic and onion and sauté until the onions are translucent – about 3 minutes.
- Add the flour and continuously stir for about 3 minutes or until the mixture is bubbly. Gradually add the milk. Stir continuously and add the ground mustard, cayenne pepper, salt, and pepper.
- Let the sauce simmer for about 5 minutes or until it starts to thicken. Once it has thickened, remove it from heat.
- Layer half of the sliced potatoes in the bottom of the prepared 9×13” baking dish.
- Pour half of the sauce over the potatoes and gently spread it into an even layer. Sprinkle half of the Cheddar cheese and half of the Parmesan cheese over the sauce.
- Layer the rest of the potatoes over the cheese then top with the remaining sauce and cheeses.
- Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake for another 25-30 minutes or until the potatoes are tender and the top starts to brown.
- Let the dish rest for about 15 minutes before serving.
- Optional: Garnish with freshly chopped parsley just before serving.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Can you use idaho potatoes for the dish
Yes, you can use Idaho potatoes, but just know they’re starchier and break down more than Yukon Golds or Russets. If you slice them thin and don’t overcook, they’ll still hold up fine. The result might be a little softer and more casserole-like, but still totally delicious.
Really delicious with a few tweaks, less salt, use cornstarch to make it gluten free, add a bit more milk (1/4 t0 1/2 cup- I may have used more potatoes!), use more onion and add dried parsley to mixture, leave out fresh for garnish (if you’re in a place like us where fresh is hard to come by except when we grow it in summer). My daughter and I eat very little potato when cooked plain, but we could have eaten half of this at once; it was so good!