Best Scalloped Potatoes – Creamy, Cheesy, and Comforting with Every Bite!
Tender potato slices layered in a rich, garlicky cream sauce and baked until golden and bubbly—this classic side dish steals the spotlight every time.
When my mom made scalloped potatoes, the whole house filled with a buttery, cheesy aroma that had us lining up with our plates before dinner even hit the table. It’s that kind of soul-warming recipe that turns a regular meal into something unforgettable—especially during holidays or cozy Sunday dinners. This one never leaves leftovers behind!
Ingredients:
- 2½ lbs russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella (optional for extra gooeyness)
- 1 teaspoon fresh thyme or ½ teaspoon dried (optional)
Instructions:
- Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- In a saucepan, melt butter over medium heat. Stir in garlic and cook for 1 minute.
- Whisk in flour and cook for another minute to form a roux.
- Gradually add milk and cream, whisking continuously to avoid lumps. Cook until thickened (about 5 minutes).
- Stir in salt, pepper, and half the cheese until melted and smooth. Remove from heat.
- Layer half of the sliced potatoes in the baking dish. Pour half of the sauce over the potatoes.
- Add the remaining potatoes and pour over the rest of the sauce. Top with remaining cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes until golden brown and bubbly.
- Let rest 10 minutes before serving. Sprinkle with thyme if desired.
Nutrition Facts (Per Serving – Serves 8)
| Calories | 310 kcal |
| Protein | 9 g |
| Fat | 18 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
| Sugar | 4 g |
Printable Recipe Summary
| Best Scalloped Potatoes | |
|---|---|
| Ingredients | Potatoes, butter, flour, milk, cream, garlic, cheese |
| Instructions | Create creamy sauce, layer with potatoes and cheese, bake until golden |
FAQs
Q: Can I use a mandoline slicer for the potatoes?
Yes, it ensures even, thin slices that cook evenly.
Q: What’s the best type of cheese to use?
Sharp cheddar adds flavor, but Gruyère or a mix works beautifully too.
Q: Can I prep this ahead of time?
Absolutely—assemble, cover, and refrigerate up to 24 hours before baking.
Q: How do I store and reheat leftovers?
Store in an airtight container up to 4 days. Reheat in the oven for best texture.
