Scalloped Potatoes Recipe: Cheesy, Creamy Oven-Baked Casserole Side Dish
This Scalloped Potatoes Recipe is the ultimate oven-baked comfort food: layers of thinly sliced Yukon Gold potatoes nestled in a rich, cheesy cream sauce—perfect for holiday tables or a cozy weeknight meal.
Full Recipe Introduction
Scalloped potatoes trace back to 18th-century Europe, but around here they’ve become synonymous with family gatherings and festive feasts. What makes this scalloped potatoes recipe shine is its luscious, velvety sauce—no canned soup in sight—and the way the cheese browns into little crispy craters on top. You know what? I often swap half-and-half for whole milk to shave off a touch of richness when we’re watching calories, yet it still feels indulgent. Back when I first married, my mother-in-law insisted on her tried-and-true version; over the years I’ve tweaked it, adding a hint of nutmeg and a blend of sharp cheddar and gruyère. Now, every November my oven works overtime to fill the house with nostalgia.
Why You’ll Love This Recipe
– Rich, cheesy comfort that feels like a warm hug
– Creamy sauce made from scratch—no cans, no mystery ingredients
– Easy prep: slicing, layering, baking—simple and satisfying
– Oven-baked perfection with a golden, bubbly top
– Crowd-pleaser side dish for Thanksgiving, Easter, or Sunday dinner
– Flexible: use Russet or Yukon Gold, swap in half-and-half or milk
– Make-ahead friendly—assemble a day early and bake later
– Great for holiday meal planning or weeknight leftovers
Ingredients
– 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 8 medium)
– 1 large yellow onion, thinly sliced (mandoline recommended)
– 4 tablespoons unsalted butter (Plugrá or Land O’Lakes)
– 3 tablespoons all-purpose flour
– 2 cups whole milk (or half-and-half for extra creaminess)
– 1 cup heavy cream (optional swap: 1 cup low-fat milk + 2 tablespoons cream cheese)
– 2 cups shredded sharp cheddar cheese (8 ounces; Cabot Extra Sharp)
– 1 cup shredded Gruyère or Swiss cheese (4 ounces)
– 1 teaspoon kosher salt, plus extra to taste
– ½ teaspoon freshly ground black pepper
– A pinch of freshly grated nutmeg (optional but magical)
– 1 tablespoon chopped fresh chives or parsley, for garnish
Tips: Choose firm, dry potatoes for even slices. A mandoline makes quick work of uniform cuts. Grate your own cheese—it melts smoother than pre-shredded.
Directions
1. Preheat your oven to 375°F. Butter a 9×13-inch casserole dish generously, making sure no corner is left bare.
2. In a medium saucepan over medium heat, melt the butter. Stir in flour and cook for about 1 minute—just until it smells a touch toasty, but don’t let it brown.
3. Gradually whisk in milk and cream, smoothing out any lumps. Turn heat to medium-low and simmer, stirring often, until the sauce thickens to coat a spoon (about 4–5 minutes). Add salt, pepper, and nutmeg; taste and adjust.
4. Arrange half the potato slices in a single layer in the casserole. Scatter half the onions, then sprinkle half the cheddar and gruyère. Pour about half the sauce over this layer—aim for even coverage.
5. Repeat with remaining potatoes, onions, cheeses, and sauce, pressing down gently so the layers settle. Tip: leave an inch of sauce below the rim to prevent spillovers.
6. Cover tightly with foil (spritz the underside with cooking spray to avoid sticking) and bake for 45 minutes. Remove foil, raise oven to 400°F, and bake 15–20 more minutes until bubbly and golden.
7. Let rest for at least 10 minutes before serving—this helps the sauce set so each slice holds its shape. Garnish with chives or parsley, and dig in!
Servings & Timing
Makes 8 generous servings
Prep Time: 20 minutes
Bake Time: 1 hour (45 covered + 15 uncovered)
Rest Time: 10 minutes
Total Time: About 1 hour 30 minutes
Variations
– Smoked Bacon & Scallions: Sprinkle crisp bacon bits and chopped scallions between layers.
– Herb-Infused: Stir fresh thyme and rosemary into the sauce for a fragrant twist.
– Garlic Parmesan: Add minced garlic to butter, and swap half the cheese for Parmesan.
– Sweet Potato Swap: Use thinly sliced sweet potatoes and a pinch of cinnamon.
– Vegan Version: Replace dairy with cashew cream and vegan cheddar.
– Mushroom Medley: Layer in sautéed cremini mushrooms for extra earthiness.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze unbaked or baked portions in freezer-safe dishes for up to 2 months—wrap well.
Reheating: Thaw overnight if frozen. Cover with foil and bake at 350°F for 20–25 minutes until heated through; then remove foil and bake 5 more minutes to refresh the crust.
Make-Ahead: Assemble the night before, keep covered and refrigerated, then bake straight from the fridge, adding 10–15 minutes to the cook time.
Notes
I’ve found that letting the sauce thicken a tad more than you think necessary prevents a watery casserole—trust me, I learned the hard way. Using a mix of cheddar and Gruyère gives a deeper flavor than cheddar alone. If you slice potatoes thicker than 1/8 inch, bump up the bake time by 10 minutes. And here’s a personal nugget: when I’m rushed, I peel half the potatoes and leave skins on the rest—adds texture and saves a few minutes.
FAQs
Q: What’s the difference between scalloped potatoes and au gratin?
A: Scalloped potatoes use a creamy sauce; au gratin adds breadcrumbs or extra cheese crisp on top.
Q: Can I use pre-shredded cheese?
A: You can, but freshly grated melts more smoothly—no waxy bits.
Q: How do I avoid soggy potatoes?
A: Slice potatoes uniformly and let sauce thicken well before layering.
Q: Is there a dairy-free option?
A: Yes—swap milk for unsweetened almond or cashew milk and use dairy-free cheese.
Q: Can I double the recipe?
A: Sure—use two dishes or a large roaster; adjust bake time if depths change.
Q: Why add nutmeg?
A: Just a pinch brightens the cream without tasting like pumpkin pie.
Q: Can I add other veggies?
A: Thinly sliced zucchini or mushrooms work—drain excess moisture first.
Q: What’s the best potato type?
A: Yukon Gold holds shape and has creamy texture; Russets give fluffier layers.
Conclusion
This scalloped potatoes recipe brings together creamy sauce, melty cheese, and tender potatoes for a comforting oven-baked casserole that’s as homey as it is elegant. Whether you’re feeding a crowd at Thanksgiving or craving a cozy side dish, it’s bound to become a go-to. Give it a whirl, drop a comment below with your tweaks, and don’t forget to explore my cheesy broccoli casserole next!
Scalloped Potatoes
Ingredients
- 3 pounds Yukon Gold or Russet potatoes peeled and thinly sliced
- 1 large yellow onion thinly sliced (mandoline recommended)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream (optional swap: 1 cup low-fat milk + 2 tablespoons cream cheese)
- 2 cups shredded sharp cheddar cheese (8 ounces; Cabot Extra Sharp)
- 1 cup shredded Gruyère or Swiss cheese (4 ounces)
- 1 teaspoon kosher salt plus extra to taste
- 1/2 teaspoon freshly ground black pepper
- pinch freshly grated nutmeg (optional but magical)
- 1 tablespoon chopped fresh chives or parsley for garnish
Instructions
- Preheat your oven to 375°F. Butter a 9×13-inch casserole dish generously.
- Melt butter in a saucepan, whisk in flour, gradually add milk and cream, simmer until thickened. Season with salt, pepper, and nutmeg.
- Layer potatoes, onions, cheeses, and sauce in the casserole dish. Repeat layers, ensuring even coverage. Top with remaining cheese.
- Cover with foil and bake, then uncover and bake until golden and bubbly. Let rest before serving.
- Garnish with chives or parsley before serving. Enjoy the creamy, cheesy goodness!
