Scalloped Potatoes: A Creamy, Comforting Layered Potato Bake

Scalloped Potatoes are a classic comfort-food side dish made with thinly sliced potatoes baked in a rich, creamy sauce until tender, golden, and bubbling. The dish is simple, but when made properly, it becomes one of the most satisfying potato recipes you can serve. Each layer of potato absorbs the creamy sauce, creating a soft, flavorful texture with a lightly browned top.

This recipe is perfect for family dinners, holiday meals, Sunday lunches, potlucks, or anytime you want a warm and hearty side dish. It pairs beautifully with roasted chicken, steak, turkey, ham, grilled vegetables, or even a simple salad.

What Are Scalloped Potatoes?

Scalloped Potatoes are made by layering thin potato slices in a baking dish and covering them with a seasoned cream sauce. Traditionally, scalloped potatoes do not always include cheese, but many modern versions add cheese for extra richness. The key to a good scalloped potato dish is using evenly sliced potatoes, a smooth sauce, and enough baking time for the potatoes to become tender.

The final dish should be creamy, soft, lightly golden on top, and full of buttery garlic flavor.

Ingredients

Main Ingredients

• 4 large potatoes, preferably Yukon gold or russet potatoes
• 3 tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese, optional
• ½ cup grated parmesan cheese, optional
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme or parsley
• ¼ teaspoon paprika, optional
• Extra butter for greasing the baking dish

Step 1: Prepare the Potatoes

Start by washing and peeling the potatoes. You can leave the skin on if you prefer a rustic version, but peeled potatoes give a smoother and more classic texture.

Slice the potatoes very thinly, about ⅛ inch thick. Try to keep the slices even so they cook at the same speed. A mandoline slicer works best, but a sharp knife also works if you cut carefully.

After slicing, place the potatoes in cold water for a few minutes to remove excess starch. Then drain and pat them dry with a clean towel. Drying the potatoes helps the sauce cling better.

Step 2: Prepare the Baking Dish

Preheat your oven to 375°F / 190°C.

Grease a medium baking dish with butter. This prevents sticking and adds extra flavor to the edges of the potatoes.

A 9×13 inch baking dish is ideal if you are making a family-size portion.

Step 3: Make the Cream Sauce Base

Place a saucepan over medium heat and add the butter.

Once the butter melts, add the chopped onion. Cook for 3 to 4 minutes until the onion becomes soft and lightly fragrant.

Add the minced garlic and cook for about 30 seconds. Do not burn the garlic because it can turn bitter.

This onion and garlic base gives the scalloped potatoes a deeper savory flavor.

Step 4: Add the Flour

Sprinkle the flour over the butter, onion, and garlic mixture.

Stir constantly for 1 to 2 minutes. The flour will absorb the butter and create a paste-like mixture called a roux.

This step is important because it thickens the sauce and keeps it creamy instead of watery.

Step 5: Add Milk and Cream

Slowly pour in the milk while whisking continuously. Add a little at a time at first to prevent lumps.

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

Continue stirring until the sauce becomes smooth and slightly thickened. This usually takes 4 to 5 minutes.

The sauce should be creamy but still pourable. It will thicken more as it bakes with the potatoes.

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