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Scalloped Potatoes: A Creamy, Golden, Comforting Side Dish

Scalloped Potatoes are a classic baked potato dish made with thinly sliced potatoes layered in a rich, creamy sauce and baked until tender, bubbly, and golden on top. It is simple, hearty, and elegant enough for holidays, family dinners, Sunday meals, or any occasion where you want a warm and comforting side dish.

The beauty of scalloped potatoes is in the layers. Each slice of potato absorbs the cream sauce as it bakes, becoming soft and flavorful. The top turns lightly browned, while the inside stays creamy and tender. Unlike many complicated potato dishes, scalloped potatoes use basic ingredients, but the result feels rich and special.

What Are Scalloped Potatoes?

Scalloped potatoes are thinly sliced potatoes baked in a creamy milk or cream-based sauce. The sauce is usually flavored with butter, onion, garlic, salt, pepper, and sometimes herbs. Traditional scalloped potatoes do not always include cheese, but many modern versions add cheese for extra richness.

The key to good scalloped potatoes is slicing the potatoes evenly and baking them long enough for the layers to become fully tender.

Ingredients

Main Ingredients

4 to 5 large potatoes, preferably russet or Yukon gold
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 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika, optional
½ teaspoon dried thyme or parsley, optional

Optional Cheese Version

1 cup shredded cheddar cheese
½ cup grated parmesan cheese
½ cup mozzarella cheese, optional

For Garnish

Fresh parsley
Chopped chives
Extra black pepper

Step 1: Choose the Right Potatoes

The best potatoes for scalloped potatoes are russet potatoes or Yukon gold potatoes.

Russet potatoes are starchy and help thicken the sauce as they bake. They become soft and fluffy inside.

Yukon gold potatoes have a naturally buttery flavor and hold their shape slightly better. They make the dish creamy and smooth.

You can also mix both types for a balanced texture.

Step 2: Wash, Peel, and Slice the Potatoes

Wash the potatoes well. Peel them if you want a smooth, classic texture. You can leave some skin on if you prefer a rustic style.

Slice the potatoes thinly, about ⅛ inch thick. Try to keep all slices the same thickness so they cook evenly.

A mandoline slicer is very helpful, but a sharp knife also works. Thin slices are important because thick potatoes take longer to cook and may remain firm in the center.

After slicing, place the potatoes in a bowl of cold water for a few minutes to prevent browning. Before layering, drain and pat them dry with a clean towel.