These creamy scalloped potatoes pair comfort and elegance so perfectly. The irresistible layers of thinly sliced potatoes and cream are baked until bubbly and golden brown on top. These creamy potatoes literally warm your soul. Soft at the bottom and crispy on top these scalloped potatoes are delicious and easy to make. And they are both kid-friendly and sophisticated for a special occasion.
This potato side dish is rich and wonderful. You can also make them lighter by using milk and a little bit of flour (or gluten-free flour) to thicken it. You can also use cornstarch, arrowroot starch or tapioca flour to thicken the scalloped potatoes.
What Potato To Use for Scalloped Potatoes
The best type of potato for scalloped potatoes is Yukon Gold or red potatoes because they hold their shape when baked in a creamy liquid. A lot of recipes call for russet potatoes but they tend to fall apart after being baked because they are not as firm as Yukon Gold potatoes.
These will be a hit at any holiday table or family gathering. I brought them this year at a family gathering and they were gone in minutes.
Here is how to make this classic dish for your next dinner or party.
How Do You Make Homemade Scalloped Potatoes
It’s very easy to make scalloped potatoes. In 3 easy steps, you can have an irresistible side dish – perfect for any holiday or potluck.
- Preheat oven to 400 F and grease a baking dish.
- Layer thinly sliced potatoes in baking dish, pour creamy sauce and top with cheese. Layer second layer of potatoes, pour remaining creamy sauce and top with remaining cheese.
- Bake at 400F for about 55 minutes.
For detailed step-by-step instructions on how to cook scalloped potatoes, check out the recipe card below.
Tips to Make Perfect Scalloped Potatoes
To make the best scalloped potatoes, follow these steps:
- Use Yukon Gold or red potatoes for best results – they hold their shape better.
- Use a mandoline slicer or a food processor to cut potatoes in evenly 1/8 inch thick slices. You can also use a very sharp knife, just make sure the slices are all roughly the same so they all bake evenly.
- Use an aluminum foil to cover the potatoes while baking.
- Bake slow.
If you’re looking for something to bring to a potluck, this decadent side dish is sure to impress.
These easy and delicious scalloped potatoes are full of flavor and perfectly crisp on top. They are the perfect side dish for a holiday or potluck.
- 3 lbs Yukon Gold potatoes peeled and sliced into 1/8" thick slices
- 5 Tbsp butter
- 1/2 large yellow onion chopped
- 4-6 cloves garlic minced
- 2 cups heavy whipping cream
- 2 cups shredded cheese
- 1 tsp rosemary
- salt and pepper
Preheat oven to 400F.
Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and sauce for 30 seconds until fragrant. Pour in the heavy whipping cream and whisk until combined. Add salt and black pepper, 1 tsp rosemary and whisk until combined. Continue cooking for about 4 more minutes until the sauce thickens. Remove from heat and set aside.
Grease a round baking dish (or a 9x13-inch baking dish) with the remaining 1 Tbsp butter. Layer half of the sliced potatoes in an even layer in the dish and season with salt and black pepper. Top with half of the cream sauce, and sprinkle evenly 1 1/2 cup shredded Parmesan cheese. Again, top evenly with the remaining sliced potatoes and season them with salt and black pepper. Top with the remaining cream sauce and sprinkle the remaining 1/2 cup of cheese. Sprinkle with a little bit of rosemary on top.
Cover dish with aluminum foil and bake at 400 F for about 30 minutes. Then, uncover the dish and bake for additional 20-25 minutes or until the potatoes are fork tender. If they are starting to brown too fast, cover dish with a foil. Serve warm.