Best Scalloped Potatoes Recipe
The BEST Cheesy Scalloped Potatoes are all about the technique! I’ll teach you one trick that will guarantee fool-proof potatoes every time.
For more potato recipes, check out our Homemade Garlic Mashed Potatoes, Roasted Rosemary Potatoes, and Hasselback Potato Gratin.
Table of Contents
Why You’ll Love These Homemade Scalloped Potatoes
I’ve been making scalloped potatoes since my high school days. It was one of the very first recipes I learned in my home mac class.
Over the years I’ve tested different ingredients and ways to make cheesy scalloped potatoes, and this is the version I keep coming back to. The potatoes are tender and creamy, with plenty of cheese and a golden top.
I use a method I learned from Ina Garten’s scalloped potatoes: mix the raw, sliced potatoes with cold cream, then transfer everything to the baking dish. It saves you from making a sauce on the stove, and the potatoes soak up the cream as they bake.
Two kinds of cheese and a few simple seasonings give them plenty of flavor. These are a holiday staple at our table and always one of the first dishes to disappear!
What are Scalloped Potatoes?
Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce (think heavy cream, garlic, nutmeg) until tender, with a golden top. What makes them special is that they soak in all that rich sauce while baking, so each layer is soft, cozy, and comforting. I like to add cheese to mine to make it extra creamy and indulgent.
Scalloped Potatoes vs. Au Gratin Potatoes
At a glance, they seem similar, but here’s the difference: scalloped potatoes are traditionally baked in a cream (or milk) sauce without layers of cheese, whereas potatoes au gratin always include cheese between the layers or on top. I choose scalloped when I want something a little lighter, and au gratin when we’re going all-out cheesy.
Cheesy Scalloped Potatoes Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Russet Potatoes: These are starchy and hold up well to the weight of the cheese and cream.
- Heavy Cream: This creates the most luxurious texture.
- Spices: Garlic powder, nutmeg, kosher salt, and pepper.
- Cheese: Gruyère cheese and mozzarella add a nutty, savory, slightly sweet flavor and create a beautiful golden crust.
Best Potatoes For The Best Scalloped Potatoes
Starchy potatoes such as Russet potatoes or Yukon potatoes are best for this recipe. Russet potatoes make the creamiest sauce while Yukon potatoes hold their shape a little better. Both become soft when baked and have a slightly buttery flavor. You won’t go wrong with either choice.
How to Make Homemade Scalloped Potatoes
Check out the recipe card below for detailed instructions.
Step 1: In a bowl, combine the sliced potatoes, cream, garlic powder, nutmeg, salt, and pepper.
Step 2: Using a wooden spoon, mix well so the potatoes are evenly coated in cream and spices.
Step 3: Layer half of the potato mixture in a buttered casserole.
Step 4: Top with half of the Gruyere cheese and half of the mozzarella cheese. Repeat with another layer. Bake covered at 350F for 45 minutes. Uncover and bake for 25-30 minutes more.
Can You Make These Easy Scalloped Potatoes Ahead of Time?
Prepare the entire dish, baking it completely. Then, allow it to cool completely, cover it with foil, and store it in the fridge for up to 2 days. On the day you are ready to serve them, take them out of the refrigerator and let them sit at room temperature for about 30 minutes, then bake the pan covered (with foil) at 350° for 30 minutes, or until the potatoes are warmed through.
How to Serve Homemade Scalloped Potatoes
Pair this scalloped potato recipe with protein sources like turkey breast, ham, or roasted chicken. Then, add a side of roasted asparagus, roasted broccoli, or a side chopped wedge salad to round out your meal.
Best Scalloped Potatoes FAQs
The most common reasons for potatoes to still be hard are either not baking them long enough or not using enough liquid. Make sure to cover the potatoes completely with the cream, and adjust the baking time as needed.
High oven temperatures can cause the milk to curdle as the potatoes bake. For the best results, use heavy cream and bake the potatoes slowly.
You’ll know your scalloped potatoes recipe is done when the top is golden and the potatoes are fork-tender.
You should cover scalloped potatoes during the first portion of the cooking time; this is what makes them tender. Then, you’ll uncover the pan and continue baking to thicken the sauce and get the top and edges browned and crispy.
There’s no need to soak the sliced potatoes when making scalloped potatoes. Soaking is usually done to remove some of the starch, but here we don’t need to do that because the starch helps thicken the sauce.
More Potato Recipes
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Cheesy Scalloped Potatoes Recipe
- Prep Time: 20 min
- Cook Time: 1 hour 15 min
- Total Time: 1 hour 35 min
- Yield: 10–12 1x
- Category: Side
- Method: Baked
- Cuisine: American
Description
The BEST Cheesy Scalloped Potatoes are all about the technique! After I learned this trick it’s been my go-to recipe.
Ingredients
- 2 lbs. Russet potatoes, peeled and sliced with madoline, 1/8-inch thick
- 2 cups heavy whipping cream
- 3/4 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. nutmeg
- 1 1/2 cups shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F. Butter a 9X13 baking dish and set aside.
- In a large bowl, combine the sliced potatoes with heavy cream, garlic powder, salt, pepper, and nutmeg. Mix well with a big wooden spoon.
- Pour half of the potatoes into the prepared baking dish, pressing down to make them flat. Top with half of the Gruyere cheese and half of the mozzarella cheese. Make a second layer of potatoes and cheese.
- Cover tightly with aluminum foil and bake on the middle rack for 45 minutes. Uncover and bake 25-30 minutes more or until potatoes are completely tender. Allow to rest for about 10 minutes before serving.
Notes
- Leftovers: Refrigerate covered for up to 2 days. Reheat in the oven at 350F, covered, until heated through.
Nutrition
- Serving Size: 4 ounces
- Calories: 211
- Sugar: 1.3 g
- Sodium: 300.4 mg
- Fat: 12.7 g
- Carbohydrates: 14.8 g
- Protein: 10.1 g
- Cholesterol: 42.4 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
The best scalloped potatoes recipe I’ve tried!