Creamy scalloped potatoes are a timeless, crowd-pleasing side: thin slices of Yukon Gold bathed in a garlic-studded cream, layered with melted cheddar and nutty Gruyère, then baked until bubbling and golden. They’re the kind of dish that shows up at holiday tables, Sunday dinners, and anytime you want comfort without fuss. If you enjoy rich, cozy sides, serve these with a hearty soup like creamy Parmesan Italian sausage ditalini soup for a full, satisfying meal.
Why you’ll love this dish
This scalloped potato recipe hits a sweet spot: elegant enough for a holiday spread, simple enough for a weeknight. The Yukon Golds give a naturally buttery texture and hold their shape better than waxy or floury varieties. Using both cheddar and Gruyère adds depth — cheddar adds familiar sharpness while Gruyère brings a silky, slightly sweet nuttiness.
"Perfectly creamy layers, a crisp top, and no fuss—this is my go-to potato side for guests." — home cook review
Reasons to make it now:
- Budget-friendly: potatoes and pantry cheeses go a long way.
- Crowd-pleasing: kids and adults alike reach for seconds.
- Make-ahead friendly: you can assemble in advance and bake before serving.
How this recipe comes together
Think of this as a straightforward layering project. First you thinly slice the potatoes so they cook evenly. Next, whisk the cream with garlic and a few spices so each layer is flavorful. Layer potatoes, drizzle cream, and scatter cheeses. Cover and bake to gently cook the potatoes through, then uncover to brown and concentrate the sauce. Total hands-on time is modest; the oven does most of the work.
What you’ll need
- 3 pounds Yukon Gold potatoes, washed and thinly sliced (about 1/8-inch thick)
- 2 cups heavy cream
- 2 cloves garlic, minced (substitute 1 tsp garlic powder if pressed for time)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional but adds warmth)
- 1 cup grated cheddar cheese (sharp or mild depending on preference)
- 1 cup grated Gruyère cheese (Emmental or Swiss can substitute)
- 2 tablespoons butter, softened for greasing the dish
Ingredient notes:
- Heavy cream yields the richest, silkiest sauce. For a lighter version, use half-and-half, but expect a less thick sauce.
- If you don’t have Gruyère, fontina or young comté work well. For lactose-free or vegan diets, try dairy-free cream and a melty plant-based cheese, though texture and flavor will differ.
Step-by-step instructions
- Preheat and prep: Heat the oven to 375°F (190°C). Butter a 9×13-inch baking dish or similarly sized casserole.
- Make cream mixture: In a large bowl, whisk together 2 cups heavy cream, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg until combined. Taste and adjust seasoning.
- Layer potatoes: Arrange half the thin potato slices in an even layer in the prepared dish. Pour half the cream mixture evenly over the potatoes. Sprinkle half of the combined grated cheeses over the cream.
- Repeat layers: Add the remaining potato slices in a single layer. Pour the rest of the cream over them. Top with the remaining cheese to form a final cheesy layer.
- Bake covered: Tightly cover the dish with aluminum foil and bake for 45 minutes. This steams the potatoes and allows the cream to infuse.
- Brown and finish: Remove the foil and return the dish to the oven. Bake an additional 15–20 minutes until the top is golden and the edges are bubbling. If you like extra color, slide under a broiler for 1–2 minutes while watching closely.
- Rest before serving: Let the casserole cool for 10–15 minutes to set the sauce; this makes slicing cleaner and serving easier.
Best ways to enjoy it
Creamy scalloped potatoes pair beautifully with roasted meats, glazed ham, or a simple roasted chicken. For a seasonal menu, add a crisp green salad and roasted Brussels sprouts. For a seafood-forward meal, serve alongside creamy salmon pasta for a luxe dinner party pairing.
Plating tips:
- Spoon a wedge onto a warm plate and garnish with chopped chives or thyme.
- For a rustic look, serve family-style in the baking dish and let guests help themselves.
Storage and reheating tips
- Refrigerate: Cover tightly and refrigerate leftovers for up to 3–4 days. Reheat portions in a 350°F (175°C) oven for 15–20 minutes, or until warmed through.
- Freeze: You can freeze assembled, unbaked scalloped potatoes for up to 2 months; thaw overnight in the refrigerator before baking but expect the sauce to separate slightly upon thawing. Baked leftovers freeze okay in an airtight container for 1–2 months—reheat gently to avoid drying.
- Microwaving: For single portions, microwave on medium power in short bursts, stirring or covering to trap moisture. Oven reheating yields the best texture.
Food safety note: Always cool leftovers within two hours of baking and store in shallow containers to chill quickly.
Pro chef tips
- Slice evenly: Use a mandoline or very sharp knife to slice potatoes uniformly. Even thickness ensures uniform cooking.
- Dry vs. wet potatoes: After slicing, pat potatoes dry if they’re very moist; excess surface water can make the sauce looser.
- Temperature matters: Let very cold cream sit for a few minutes before mixing so it blends more easily.
- Bubble check: If the center isn’t bubbling after covered baking, it needs more time; poke a slice to check tenderness.
- Browning trick: Dot a little extra butter on top before the final bake for a richer, more golden crust.
Creative twists
- Add aromatics: Layer thinly sliced onions between potato layers for sweet complexity.
- Herb-forward: Stir chopped rosemary, thyme, or sage into the cream for herbal notes.
- Protein boost: Add cooked bacon, pancetta, or shredded ham between layers for a heartier side.
- Lighter version: Swap half the cream for low-fat milk and reduce cheese by 1/3; texture will be lighter.
- Gluten-free crust: Sprinkle a small amount of gluten-free breadcrumbs on top for crunch (optional).
Common questions
Q: How long does this take from start to finish?
A: Hands-on time is about 20–30 minutes (mainly slicing and layering). Total time with baking is about 1 hour to 1 hour 10 minutes.
Q: Can I use russet potatoes instead of Yukon Gold?
A: Yes, but russets are starchier and can break down more. Yukon Golds are ideal because they hold their shape and have a naturally buttery texture.
Q: Can I prepare this ahead of time?
A: Yes. Assemble, cover, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the covered bake time if baking from chilled.
Q: Is there a way to prevent a watery dish?
A: Slice evenly, avoid overly thin slices, and don’t oversaturate with cream. Letting the baked dish rest helps the sauce thicken. Using full-fat cream also reduces separation.
Q: Can I make this dairy-free?
A: You can use a full-fat plant-based cream and a melty vegan cheese, but the final texture and flavor will differ from the classic. Consider adding nutritional yeast and a touch of dairy-free butter for richness.
If you want help adapting this recipe for special diets, timing adjustments, or scaling it up for a crowd, ask and I’ll walk you through it.