Creamy Scalloped Potatoes
These Creamy Scalloped Potatoes are rich, cheesy, and full of flavor! Thinly sliced potatoes are layered with a smooth, garlicky cream sauce and baked to golden perfection. This classic side dish is perfect for holiday meals, family dinners, or any occasion that calls for comforting, cheesy goodness.
Prep time:
Total Time: 1 Hour 15 Minutes
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Resting Time: 5–10 minutes (for best texture)
Ingredients:
For the Potatoes:
2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced (~⅛ inch thick)
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1½ cups heavy cream
1 cup whole milk
1 tsp salt
½ tsp black pepper
½ tsp dried thyme (or 1 tsp fresh thyme leaves)
¼ tsp ground nutmeg (optional, for warmth)
For the Cheese:
1½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
Instructions:
1. Preheat the Oven & Prepare the Dish
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with olive oil or nonstick spray.
2. Slice the Potatoes
Peel and thinly slice 2 lbs of potatoes (~⅛ inch thick).
Use a sharp knife or mandolins for even slices to ensure uniform cooking.
3. Make the Creamy Sauce
In a medium saucepan, melt 2 tbsp olive oil over medium heat.
Add 1 small chopped onion and saute for 2–3 minutes until soft.
Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
Pour in 1½ cups heavy cream and 1 cup milk, stirring constantly.
Season with 1 tsp salt, ½ tsp black pepper, ½ tsp thyme, and ¼ tsp nutmeg (optional).
Heat the mixture until warm, but do not boil. Remove from heat.
4. Assemble the Layers
Arrange half of the sliced potatoes in the prepared baking dish.
Pour half of the cream mixture over the potatoes.
Sprinkle ½ cup cheddar cheese and ¼ cup Parmesan cheese (if using).
Repeat with the remaining potatoes, cream mixture, and cheeses.
5. Bake the Potatoes
Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake for another 15–20 minutes, until the top is golden brown and bubbly.
If needed, broil for 2–3 minutes for extra crispiness.
6. Rest & Serve
Let the dish rest for 5–10 minutes before serving to allow the sauce to thicken.
Garnish with fresh thyme or parsley for extra flavor.
Tips for Best Results:
For extra cheesiness: Add more cheddar between layers.
To make ahead: Assemble the dish, cover, and refrigerate overnight. Bake when ready.
For a lighter version: Use half-and-half instead of heavy cream.
Nutritional Information:
Calories: ~320 kcal
Protein: ~8g
Fat: ~18g
Saturated Fat: ~11g
Carbohydrates: ~32g
Fiber: ~3g
Sugar: ~3g
Sodium: ~400mg
Health Notes:
Rich in Potassium: Potatoes provide energy and support muscle function.
Calcium Boost: Cheese and milk contribute to bone health.
Customizable: Reduce calories by using half-and-half instead of heavy cream, or add more fiber by keeping the potato skins on.
Frequently Asked Questions:
1. What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes typically have a cream-based sauce without cheese in the layers, while au gratin potatoes include cheese in every layer and often have a crispy breadcrumb topping. This recipe includes cheese, making it more of a hybrid between the two.
2. Why are my potatoes not soft after baking?
This usually happens if the potato slices are too thick or the oven temperature is too low. Try:
Slicing thinner (⅛ inch) for even cooking.p
Covering with foil longer to trap moisture.
Parboiling potatoes for 5 minutes before baking to speed up cooking.
3. Can I use a different type of potato?
Yes!
Russet potatoes: High starch, very creamy, but softer.
Yukon Gold: Creamy texture with a slight firmness.
Red potatoes: Hold their shape better but are less creamy.
3. How do I prevent my sauce from curdling?
Curdling happens when dairy is heated too quickly or combined with acidic ingredients. To prevent this:
Use heavy cream or whole milk (avoid low-fat milk).
Heat the sauce gently before adding it to the potatoes.
Avoid boiling the sauce.
4. Can I add meat or extra ingredients?
Bacon or ham: Adds smoky flavor.
Caramelized onions: For extra sweetness.
Mushrooms or spinach: For added texture and nutrition.
5. Can I freeze scalloped potatoes?
Not recommended, as dairy-based sauces can separate when thawed. If you must freeze, use full-fat dairy and expect some texture changes upon reheating.
6. What pairs well with scalloped potatoes?
These potatoes go great with:
Roast chicken, turkey, or ham
Steak or pork chops Grilled vegetables or fresh salad.