Easy Scalloped Potatoes / Creamy Au Gratin Potatoes: A Rich, Cheesy Comfort-Food Recipe

Easy Scalloped Potatoes, also known as Creamy Au Gratin Potatoes, are one of the most comforting side dishes you can make at home. Thin slices of potatoes are layered in a baking dish, covered with a rich cream sauce, topped with cheese, and baked until golden, bubbling, and tender.

This dish is perfect for holidays, Sunday dinners, potlucks, family gatherings, or any meal where you want something warm, creamy, and satisfying. It pairs beautifully with roasted chicken, ham, steak, turkey, meatloaf, grilled vegetables, or a simple green salad.

Although scalloped potatoes and au gratin potatoes are sometimes slightly different, many home-style recipes combine the best of both. Traditional scalloped potatoes are usually baked in a creamy sauce, while au gratin potatoes often include cheese and a golden topping. This recipe brings them together into one easy, creamy, cheesy potato bake.

Why This Recipe Works

The key to perfect scalloped potatoes is using thin, even potato slices and a smooth cream sauce. When the potatoes bake slowly in the sauce, they become soft and tender while absorbing the buttery, garlicky flavor. The cheese melts into the sauce and forms a golden crust on top.

The result is a dish with soft layers inside, crispy golden edges, and a creamy cheese sauce in every bite.

Ingredients

For the Potatoes

• 4 large russet potatoes or Yukon gold potatoes
• 2 tablespoons butter for greasing the baking dish
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• Fresh parsley for garnish, optional

For the Cream Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon ground nutmeg, optional
• 1 cup shredded cheddar cheese

Step 1: Choose and Prepare the Potatoes

Start by choosing the right potatoes. Russet potatoes are a great option because they become soft and fluffy as they bake. Yukon gold potatoes are also excellent because they have a naturally buttery flavor and hold their shape well.

Wash the potatoes thoroughly. You can peel them for a smoother, classic texture, or leave the skins on for a more rustic dish.

Slice the potatoes very thinly, about ⅛ inch thick. Thin slices cook evenly and absorb the cream sauce better. A mandoline slicer is helpful, but a sharp knife also works.

Try to keep all slices the same thickness. If some are thick and others are thin, the dish may cook unevenly.

Step 2: Prepare the Baking Dish

Preheat your oven to 375°F / 190°C.

Grease a medium baking dish with butter. A 9×13 inch dish works well for a family-size portion.

Buttering the dish prevents sticking and adds extra flavor to the edges of the potatoes.

Step 3: Make the Cream Sauce Base

Place a saucepan over medium heat and add the butter.

Once the butter melts, add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic burn.

Sprinkle the flour into the melted butter and stir constantly for 1 to 2 minutes. This creates a roux, which helps thicken the sauce.

The mixture should look smooth and slightly golden, not dry or burnt.

Step 4: Add the Milk and Cream

Slowly pour in the milk while whisking constantly. Add the milk gradually so the sauce stays smooth and does not form lumps.

Once the milk is fully mixed in, add the heavy cream.

Continue stirring until the sauce begins to thicken. This usually takes 3 to 5 minutes.

The sauce should be creamy and able to coat the back of a spoon.

Step 5: Season the Sauce

Add salt, black pepper, onion powder, garlic powder, paprika, and a small pinch of nutmeg if using.

Nutmeg is optional, but it adds a subtle warmth that works very well with creamy potato dishes.

Taste the sauce and adjust the seasoning if needed. Remember that cheese will add extra saltiness, so do not over-salt too early.

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