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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. Easy to prep with just a few ingredients these creamy potatoes are always a hit!
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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.
You can serve these scalloped potatoes with Honey Chipotle Chicken, Easy Creamy Chicken Marsala or with Steak with Spicy Mushroom Sauce.
Ingredients To Make Scalloped Potatoes
- Yukon Gold potatoes
- Butter
- Yellow onion
- Heavy whipping cream
- Shredded cheese
- Rosemary, salt and pepper
How Do You Make Homemade Scalloped Potatoes
For detailed step-by-step instructions on how to cook scalloped potatoes, check out the recipe card below.
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 the oven 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.
Recipe Variations
Want to lighten it up? Swap out the heavy cream for milk and add a touch of flour or gluten-free flour to get that perfect thickness. You can also use cornstarch, arrowroot starch or tapioca flour to thicken the scalloped potatoes.
What’s the best potato to use?
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!
Can you make them ahead of time?
If you’re looking for something to bring to a potluck, this decadent side dish is sure to impress. You can bake the dish and then let it cool and keep it in the fridge for 2 or 3 days. They can then be reheated in the oven to serve.
Recipe Notes and Tips
- Use Yukon Gold or red potatoes for these scalloped potatoes – 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.
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Creamy Scalloped Potatoes
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Ingredients
- 3 lbs Yukon Gold potatoes, peeled and sliced into 1/8″ thick slices
- 5 Tablespoon butter
- ½ large yellow onion, chopped
- 4-6 cloves garlic, minced
- 2 cups heavy whipping cream
- 2 cups shredded cheese
- 1 teaspoon rosemary
- salt and pepper
Instructions
- 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 9×13-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.
Video
Notes
- 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.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
The ingredients say shredded cheese, then it says Parmesan in the directions, didn’t see that so I bought cheddar cheese, hope it turns out.
Yes, it will be wonderful with cheddar cheese as well!
Can I prepare these ahead of time and bake day of, or will the not turn out?
My family and I loved this recipe!
I can’t wait to try making this!
Thank you for sharing this recipe, it was exactly what I was looking for.
And the tip about the Yukon golds holding their shape better. I was not aware of that and will be keeping it in mind when I make this for the holidays
I’ll definitely try this on the weekend, it looks so good! I’m just thiking about adding some more garden herbs for extra flavors…
that sounds delicious! Hope you enjoy it!
This recipe looks delicious! I will try it out this weekend.
Thanks, Darlene! Hope you enjoy it! 🙂