Creamy Scalloped Potatoes

Creamy scalloped potatoes are the kind of side dish that steals the spotlight at any table. Thin slices of tender Yukon Gold potatoes are layered in a silky, seasoned sauce and baked until golden and bubbling. This version delivers a rich, comforting flavor while staying easy enough for weeknights and elegant enough for holidays. If you want potatoes that come out soft, creamy, and irresistible every single time, this recipe has you covered.

Why You’ll Love This Recipe

• Simple ingredients: Just potatoes, cream, cheese, and seasonings you likely already have.
• Velvety sauce: The cream mixture simmers with garlic and thyme, giving the dish a smooth texture with layers of flavor.
• Perfect for gatherings: It’s a crowd-pleasing side that fits right in at holiday dinners or Sunday suppers.
• Foolproof method: With clear steps and built-in tips, you’ll avoid curdled sauce or unevenly cooked potatoes.
• Comfort in every bite: Creamy scalloped potatoes deliver the kind of rich satisfaction that makes guests ask for seconds.

Ingredients Needed

For the potatoes

• 4 pounds Yukon Gold potatoes (about 8 medium), peeled and sliced into ⅛-inch rounds

For the creamy sauce

• 1 clove garlic, lightly smashed and peeled
• 2 cups heavy cream
• 2 cups whole milk
• 1 tablespoon fresh thyme leaves, lightly packed
• 1/8 teaspoon freshly grated nutmeg
• Coarse salt and freshly ground black pepper, to taste

For layering

• 6 ounces Gruyère cheese, coarsely grated (about 2 ¼ cups)
• Unsalted butter, room temperature, for greasing the baking dish

Notes & Substitutions

• Potatoes: Yukon Golds hold their shape and create a creamy texture. Russets work too but may soften more.
• Cheese: Gruyère melts beautifully and adds nutty depth. Swap with Swiss or sharp white cheddar for a budget-friendly choice.
• Dairy-free: Use full-fat coconut milk and a vegan cheese alternative.
• Gluten-free: This recipe is naturally gluten free since no flour is needed to thicken the sauce.
• Flavor twist: Add caramelized onions or crispy bacon between the layers for extra richness.

How to Make Creamy Scalloped Potatoes

1. Prep the dish
   Preheat the oven to 375°F. Rub the bottom and sides of a 3-quart baking dish with the smashed garlic clove, then discard the garlic or save it for the sauce. Grease the dish generously with butter so nothing sticks.
2. Slice the potatoes
   Peel the potatoes and cut them into even ⅛-inch slices. A mandoline works best for uniform thickness, which helps the potatoes cook evenly.
3. Make the sauce
   In a large pot, combine the sliced potatoes, cream, milk, thyme, nutmeg, 1 tablespoon salt, and ½ teaspoon pepper. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for about 1 minute. Stir often so the dairy doesn’t scorch. The sauce should lightly coat the back of a spoon.
4. Layer the dish
   Spoon one third of the potato mixture into the prepared baking dish and spread it evenly. Sprinkle with one third of the cheese. Repeat the layering process two more times until all potatoes and cheese are used.
5. Bake until tender
   Cover the dish loosely with parchment paper and then foil. Bake for 35–40 minutes, or until the potatoes can be easily pierced with a knife.
6. Brown the top
   Remove the foil and switch the oven to broil. Broil for 3–5 minutes, until the top is bubbling and golden brown. Keep an eye on it to avoid burning.
7. Rest before serving
   Let the casserole rest for at least 15 minutes before slicing. This step allows the sauce to set, so you’ll get neat portions instead of runny layers. Garnish with fresh thyme if you like.

Pro Tips & Troubleshooting

Expert Tips

• Get the perfect texture: Slice the potatoes evenly at ⅛-inch thick. Too thin and they turn mushy, too thick and they stay firm.
• Flavor depth: Let the garlic and thyme simmer in the cream for full infusion before layering.
• Cheese melt: Grate cheese yourself rather than using pre-shredded. It melts more smoothly.

Common Mistakes to Avoid

• Boiling too long: Over-simmering the sauce can make the potatoes break down before baking. Keep it short and gentle.
• Skipping the rest time: Cutting too soon results in a runny mess. Always rest at least 15 minutes.
• Uneven slicing: Different thicknesses cause some pieces to cook faster, leaving others underdone.

Creative Trick

For an extra golden crust, sprinkle a light dusting of grated Parmesan on top during the last 2 minutes under the broiler. It adds a subtle crunch without overpowering the Gruyère.

Serving, Storage & Variations

Serving Ideas

• Pair with roasted meats like ham, chicken, or beef for a hearty meal, or serve it with lemon chicken with lemon butter sauce for a balanced plate, and add jumbo blueberry muffins if you plan a brunch spread.
• Add freshness by serving with a crisp green salad or steamed vegetables, or start with a bowl of creamy potato soup for a full comfort menu.
• Garnish with fresh thyme or parsley to brighten the rich flavors, and finish the meal with pumpkin streusel muffins.

Make Ahead & Storage

• Make ahead: Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
• Fridge: Store leftovers in airtight containers in the refrigerator and use within 3 to 4 days, per USDA FSIS guidance.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

• Oven: Reheat leftovers until the center reaches 165°F for safety, then use a 350°F oven with foil to warm evenly.
• Microwave: Reheat in short bursts on medium power to prevent the sauce from splitting.

Variations

• Cheesy version: Add extra Gruyère, cheddar, or a mix for bolder flavor.
• With meat: Layer in diced ham or crispy bacon between the potatoes for a hearty twist, like our cheesy meat potato casserole.
• Herb lovers: Mix in rosemary or chives for a fragrant twist.
• Lighter take: Swap half the cream for chicken stock to reduce richness while keeping flavor.

Nutritional Information

The values below are approximate and based on a serving size of 1 cup (about one-sixth of the recipe). Exact numbers may vary depending on ingredients used.

Nutrient	Amount per serving
Calories	420 kcal
Carbohydrates	32 g
Protein	13 g
Fat	28 g
Saturated Fat	17 g
Fiber	3 g
Sodium	480 mg
Sugars	4 g

Nutritional benefits:

• Potatoes are a notable source of potassium and fiber, and NIH lists potatoes among excellent dietary sources of potassium.
• Cheese such as Gruyère supplies protein and calcium, as Harvard’s Nutrition Source confirms.
• Using fresh herbs like thyme adds antioxidants with virtually no calories.

Tip: If you swap ingredients, use tools like Cronometer or MyFitnessPal to recalculate values.

Conclusion

Creamy scalloped potatoes bring together tender layers of potatoes, a velvety sauce, and just the right amount of cheese for a side dish that feels both cozy and impressive. It’s simple enough to make on a weeknight yet elegant enough to hold its place on a holiday table. With the right technique and tips, you’ll get perfect results every time.

Tried this recipe? Leave a comment and star rating to share your experience. Don’t forget to save or share it on Pinterest or Facebook so more people can enjoy it. What twist did you try extra cheese, bacon, or herbs? Let us know below!

Frequently Asked Questions