Scalloped potatoes are thinly sliced potatoes baked in a creamy garlic and herb sauce, which makes them tender and delicious. Hearty and easy to make, it’s the perfect side dish for any meal!
If you’re in need of an easy side dish that’s sure to impress, this is the recipe for you! These thinly sliced potatoes bake up extra creamy. The whole dish is so delicious thanks to the addition of garlic and herbs. Serve it with Garlic and Herb Prime Rib, Beef Tenderloin, Beef Wellington, or this classic Honey Glazed Ham.
Best Scalloped Potatoes
Potatoes are basically side dish magic. They can do many things. And no matter how you make them, they’re usually the highlight of the meal! These scalloped potatoes are no different. This recipe is easy to make and only a handful of ingredients are needed.
Scalloped potatoes are covered in a creamy sauce made with garlic and Parmesan. This not only helps tenderize the potatoes, but also gives the dish the best flavor ever! They always fly off the table every time I make them. They are the perfect side dish to serve with any hearty meal!
It doesn’t take a lot of ingredients to make this hearty, delicious side dish! Here’s everything you need, keeping it short and sweet with things you likely already have on hand. Exact measurements are on recipe card below.
- Yukon Gold or Russet Potatoes: These potatoes form the base of scalloped potatoes. They are starchy and retain their shape well during cooking, forming tender crusts. Use any type depending on your preference!
- whole milk: Whole milk makes the sauce nice and creamy. It also adds richness and a smooth texture to scalloped potatoes.
- heavy cream: Mixes with whole milk to create a luscious texture. If you prefer a slightly lighter version, substitute with half and half.
- salt and pepper: Make sure the potatoes and sauce are well seasoned. season to taste!
- Bay leaf: Add a gentle earthy and floral aroma to the dish.
- carom flowersThyme: Thyme is a versatile herb that has the flavor of mint and lemon. It complements scalloped potatoes perfectly. Fresh or dried oregano both work!
- GarlicGarlic: Garlic adds a strong, savory and delicious flavor to scalloped potatoes. Use fresh minced garlic so your dish tastes best!
- Parmesan: Freshly grated Parmesan cheese adds a tangy, nutty and savory flavor to the dish. When baked it forms a golden and crispy crust on top, which adds a delightful texture. You can also try using a different type of cheese, like Gruyere or Cheddar!
Which Potatoes Are Best?
Russet Potatoes or Yukon Gold Potatoes Scalloped potatoes are a great option for making. The reason behind this is starch. This is going to help make the sauce thick and velvety smooth during baking. Russets have the most starch, with Yukon golds coming in close behind. Yukon golds themselves tend to be a bit creamier than russets, but the sauce itself can be a bit thin. It’s all about what you like.
How to Make Scalloped Potatoes
These scalloped potatoes only take 15 minutes of prep time, which makes them perfect for popping in the oven before a get-together with friends or family!
- Preheat oven, prep pan: Preheat oven to 350 degrees Fahrenheit. Spray a 2-quart glass or ceramic baking dish with nonstick cooking spray, then set aside.
- Slice Potatoes: Clean the potatoes and dry them. Cut the potatoes evenly into ¼ inch pieces. You can peel the potatoes before cutting them if you want, but it’s not necessary.
- Add Sauce Ingredients: Stir milk, cream, salt and white pepper in a large pot or Dutch oven. Shake to mix.
- Stir in spices: Add bay leaves, fresh thyme and garlic. Shake. Heat the milk on medium/low heat to warm it, not boil it.
- Add Potatoes: Put in potatoes. There isn’t enough cream to cover the potatoes. Stir carefully so that all the potatoes are heated through in the milk mixture.
- Transfer to Baking Dish: Using a slotted spoon, remove the potatoes from the cream and then place in even layers in a baking dish.
- Cover with Cream and Cheese: Pour cream over potatoes. Then add grated parmesan cheese on top.
- bake: Bake uncovered at 350°F for 50-60 minutes until potatoes are fork tender and tops are golden.
- Let the sauce thicken: Remove from the oven and let the dish sit for at least 10 minutes before serving, this gives the cream time to thicken slightly while it cools.
Scalloped Potatoes vs. Potatoes Au Gratin
They are really different. However, most people will use the terms interchangeably. Scalloped potatoes are traditionally sliced thin, about 1/8 inch thick. The slices of potato au gratin will be ¼ inch thick. Scalloped potatoes are cooked in a cream sauce while potatoes au gratin are cooked in a cream sauce and layered with cheese. If you’re pro-cheese like me, then by all means, put cheese in your scalloped potatoes and call them whatever you want. In fact, we’d put some freshly grated cheese on these potatoes. Cheese and creamy potatoes go very well together.
Tips for Making the Best Scalloped Potatoes
Although scalloped potatoes are fairly easy to make, here are some additional tips to keep in mind so they turn out perfect.
- Uniform pieces: Potatoes need to be cut nice and thin. they also need to be all cut to the same width, Using a sharp knife will help with this. If you have some thick slices and some thin slices, the potatoes will bake unevenly. Thick slices will not cook and thin slices may overcook and turn into mashed potatoes.
- Use a Mandoline Slicer: If you have one of these it will make the slicing process go quicker, just be careful with your fingers.
- Can I skip the heavy cream? I don’t recommend it. The reason you use cream or half and half in conjunction with whole milk is because you need a higher fat content. Otherwise, the milk will curdle and separate when baked. Using cream prevents curd from setting.
- More Mix-ins: Make these potatoes your own! Try adding cubed ham, caramelized onions, bacon, chives, green onions, herbs, you name it!
Like so many other potato dishes, scalloped potatoes make great leftovers! Just let them cool completely and then transfer them to an airtight container.
- in the refrigerator: Scalloped potatoes will keep for up to 4 days. Make sure you wrap them tightly with plastic wrap or store them in an airtight container.
- Reheat: Heat the potatoes in the microwave until warm or in the oven at 350°F for about 10 minutes.
Preheat oven to 350℉. Spray a 2-quart glass or ceramic baking dish with nonstick cooking spray and set aside.
Clean and dry the potatoes. Cut the potatoes evenly into ¼ inch pieces. You can peel the potatoes before cutting them if you want, but it’s not necessary.
Stir milk, cream, salt and white pepper in a large pot or Dutch oven. Shake to mix.
Add bay leaves, fresh thyme and garlic. Shake. Heat the milk on medium/low heat to warm it, not boil it.
Put in potatoes. There isn’t enough cream to cover the potatoes. Stir carefully so that all the potatoes are heated through in the milk mixture.
Using a slotted spoon, remove the potatoes from the cream and place in even layers in a baking dish.
Pour cream over potatoes.
Top with shredded Parmesan cheese.
Bake uncovered at 350℉ for 50-60 minutes until potatoes are fork tender and top is golden brown.
Remove from the oven and let the dish sit for at least 10 minutes before serving, this gives the cream time to thicken slightly while it cools.
Updated May 22, 2023
calories172kcal (9%)carbohydrates3Yes (1%)protein6Yes (12%)Fat15Yes (23%)Saturated fat9Yes (45%)cholesterol52MG (17%)sodium661MG (28%)potassium79MG (2%)fiber1Yes (4%)Sugar2Yes (2%)Vitamin A584IU (12%)vitamin C1MG (1%)calcium204MG (20%)Iron1MG (6%)
All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.