The Easiest Homemade Scalloped Potatoes

There’s something incredibly comforting about a dish of perfectly baked scalloped potatoes. That golden, bubbling surface giving way to tender layers of potatoes bathed in a rich, creamy sauce—it’s the ultimate comfort food that manages to be both elegant and homey at the same time.

For years, I struggled to perfect this classic dish. Too often, I ended up with undercooked potatoes swimming in a watery sauce or, worse yet, a curdled mess that looked nothing like the creamy perfection I was aiming for. But after countless attempts and tweaks to my technique, I’ve finally mastered what I can confidently call the easiest and most foolproof scalloped potato recipe.

What makes this recipe special isn’t exotic ingredients or complicated techniques—it’s quite the opposite. I’ve stripped away the unnecessary complications and focused on the essential elements that make scalloped potatoes fantastic: perfectly sliced potatoes, a well-seasoned cream mixture, and the right baking method. The result is a dish that delivers maximum flavor with minimum fuss.

Whether you’re serving this alongside a holiday roast or as a cozy weeknight side dish, these scalloped potatoes will quickly become a family favorite. Let me show you how to make this classic dish with confidence, every single time.

What Are Scalloped Potatoes?

Before diving into the recipe, let’s clarify what makes scalloped potatoes different from other potato dishes:

Scalloped potatoes : Thinly sliced potatoes baked in a creamy sauce, traditionally made with milk or cream, butter, and seasonings. The dish gets its name from the “scalloped” appearance of the potato slices arranged in the baking dish.

Au gratin potatoes : Similar to scalloped potatoes but typically includes cheese in the sauce and often has a breadcrumb topping for extra crunch.

Potatoes dauphinoise : A French version that uses garlic-infused cream and is baked slowly at a lower temperature.

Potato casserole : A broader term that can include various additional ingredients like meat, vegetables, or different binding agents.

My recipe falls firmly in the traditional scalloped category, though I do offer some delicious variations including a cheesy option for those who enjoy the best of both worlds!

The Perfect Potatoes for Scalloping

Choosing the right potato is crucial for this dish. Some varieties hold their shape beautifully when baked in cream, while others turn to mush.

Best Potato Varieties for Scalloped Potatoes

I personally prefer Yukon Golds for their perfect balance of starch and waxiness. They become tender without falling apart and have a naturally buttery flavor that enhances the finished dish. If Yukon Golds aren’t available, Russets make an excellent second choice.

Essential Equipment

Making perfect scalloped potatoes doesn’t require fancy equipment, but these tools will make your life much easier:

• Mandoline slicer: For uniform, thin potato slices (1/8 inch is ideal)
• 2-quart baking dish: Preferably ceramic or glass
• Heavy-bottomed saucepan: For making the cream sauce
• Sharp knife: If you don’t have a mandoline
• Measuring cups and spoons: For precision with ingredients
• Aluminum foil: For covering during baking

The Ingredients You’ll Need

For this foolproof recipe, I focus on quality ingredients rather than quantity. Here’s what you’ll need to serve 6-8 people:

• 2½ pounds potatoes (preferably Yukon Gold), thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1½ teaspoons salt
• ¾ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg
• 1 bay leaf

The Secret to Non-Curdling Cream

One of the most common problems with scalloped potatoes is a sauce that separates or curdles during baking. I’ve solved this issue with a few simple techniques:

1. Pre-heat the dairy: Combining cold dairy products with hot potatoes can cause curdling. I warm the cream and milk together with seasonings before assembling.
2. Use enough fat: The heavy cream provides enough fat to prevent curdling. Don’t substitute with all milk or lower-fat products.
3. Add starch if needed: The potatoes release starch naturally, but if you’re concerned about separation, you can add 1 tablespoon of flour to the cream mixture.
4. Control your oven temperature: Baking at too high a temperature can cause curdling. I start covered at 350°F and finish uncovered.
5. Let it rest: Allow the assembled dish to rest for 15-20 minutes before baking, which helps the potatoes absorb some liquid and seasons them more effectively.

Step-by-Step Instructions

Now for the main event—creating this delicious dish from start to finish:

Preparation (15 minutes)

1. Preheat your oven to 350°F (175°C) and lightly grease your baking dish with butter.
2. Wash and peel the potatoes. Using a mandoline or sharp knife, slice them into uniform 1/8-inch thick rounds. Place in cold water to prevent browning while you prepare the cream mixture.

Making the Cream Mixture (10 minutes)

1. In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, butter, thyme, salt, pepper, nutmeg, and bay leaf.
2. Bring to a gentle simmer (do not boil), stirring occasionally, until butter is melted and mixture is fragrant, about 5 minutes.
3. Remove from heat and discard the bay leaf. Let the mixture steep while you drain and dry the potatoes.

Assembly (10 minutes)

1. Drain the potatoes and pat them dry with paper towels or a clean kitchen towel.
2. Layer one-third of the potato slices in the bottom of your prepared baking dish, slightly overlapping each slice.
3. Pour about one-third of the cream mixture over the potatoes.
4. Repeat with two more layers of potatoes and cream, ending with cream on top. Make sure all potato slices are submerged.

Baking (75-90 minutes)

1. Cover the dish tightly with aluminum foil and place on a baking sheet to catch any potential overflow.
2. Bake, covered, for 45 minutes.
3. Remove the foil and continue baking for an additional 30-45 minutes, until the top is golden brown and the potatoes are fork-tender.
4. The sauce should be thick and bubbling around the edges. If the top browns too quickly before the potatoes are tender, loosely cover with foil again.

Resting (10 minutes)

1. Remove from the oven and let rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.

Troubleshooting Common Issues

Even with a foolproof recipe, things can sometimes go awry. Here’s how to solve common scalloped potato problems:

Potatoes Still Crunchy After Baking

Cause: Slices too thick or insufficient baking time

Solution: Cover with foil and return to oven, checking every 10 minutes. For future reference, ensure uniform, thin slices (a mandoline is your friend here).

Watery or Separated Sauce

Cause: Too much liquid or high heat causing curdling

Solution: For current batch, return to oven uncovered to reduce liquid. For future batches, reduce liquid by ¼ cup and ensure you’re using enough fat in your dairy.

Bland Flavor

Cause: Insufficient seasoning or low-quality ingredients

Solution: Add a pinch more salt and pepper before serving. In the future, season each layer as you build the dish, and use fresh herbs when possible.

Browning Too Quickly

Cause: Oven temperature too high or rack position too high

Solution: Loosely cover with foil and move to a lower rack position. Check your oven temperature with an oven thermometer—many run hot!

Delicious Variations

While the classic recipe is perfect on its own, here are some delicious ways to customize it:

Cheesy Scalloped Potatoes

Add 1½ cups of shredded cheese between layers. Gruyère, sharp cheddar, or a combination of both works wonderfully. Sprinkle an additional ½ cup on top during the last 15 minutes of baking.

Herb-Infused

Add additional herbs like rosemary, sage, or tarragon to the cream mixture. Fresh herbs work best, but dried will also add wonderful flavor.

Caramelized Onion

Layer thinly sliced caramelized onions between the potato layers for a sweet, savory depth of flavor.

Bacon and Leek

Cook 6 slices of chopped bacon until crisp, then sauté 2 cleaned, sliced leeks in the bacon fat until soft. Layer throughout the potatoes for an indulgent twist.

Mushroom and Garlic

Sauté 8 ounces of sliced mushrooms with 4 cloves of minced garlic until golden, then layer throughout the potatoes for an earthy variation.

Make-Ahead Tips

One of the best things about scalloped potatoes is that they can be prepared in advance, making them perfect for holiday meals or busy weeknights:

• Day before: Assemble the entire dish, cover tightly, and refrigerate. Allow an extra 15-20 minutes of baking time when cooking from cold.
• Partial prep: Slice the potatoes and store in cold water in the refrigerator for up to 24 hours. Make the cream mixture and refrigerate separately. Assemble before baking.
• Freezing: While possible, I don’t recommend freezing unbaked scalloped potatoes as the texture can suffer. However, fully baked potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F until hot throughout.

Serving Suggestions

These scalloped potatoes pair beautifully with many main dishes:

• Roasted beef, especially prime rib or tenderloin
• Baked ham or pork roast
• Roasted chicken or turkey
• Grilled or roasted lamb
• Alongside a simple green salad for a lighter meal
• With steamed or roasted vegetables like asparagus, green beans, or brussels sprouts

For an elegant dinner party, consider serving individual portions in ramekins alongside your main course.

Nutritional Information

While definitely an indulgence, it’s helpful to know what you’re consuming. Here’s the approximate nutritional breakdown per serving (assuming 8 servings):

Storage and Reheating

Properly stored, scalloped potatoes will last for several days and often taste even better the next day:

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Reheating in oven: Place in a 350°F oven, covered with foil, for 20-30 minutes until heated through.
• Reheating in microwave: While not ideal for texture, individual portions can be reheated in the microwave at 50% power, covered with a damp paper towel, for 2-3 minutes or until hot.
• Adding moisture: If potatoes seem dry when reheating, add a splash of cream or milk before heating.

Frequently Asked Questions

Here are answers to some common questions about making scalloped potatoes:

Q: Do I really need to peel the potatoes? While traditional scalloped potatoes call for peeled potatoes, you can leave the skins on if you prefer, especially if using thin-skinned varieties like Yukon Gold or red potatoes. Just be sure to scrub them thoroughly.

Q: Can I make this dairy-free? Yes! Substitute the cream and milk with full-fat coconut milk and use olive oil instead of butter. The flavor will be different but still delicious.

Q: How thin should I slice the potatoes? Aim for 1/8-inch thickness. Too thin and they’ll disintegrate; too thick and they won’t cook through properly.

Q: Can I use pre-sliced frozen potatoes? I don’t recommend it. Frozen potatoes have been partially cooked and contain additives that can affect the texture and flavor of your final dish.

Q: What’s the difference between scalloped potatoes and au gratin potatoes? Traditionally, scalloped potatoes don’t include cheese in the recipe, while au gratin potatoes do. However, many modern recipes blur this line.

Q: Can I make this in a slow cooker? Yes, though the texture will be different. Layer as directed, cook on low for 4-5 hours or high for 2-3 hours. You won’t get the same browned top, but the potatoes will be tender and flavorful.

Q: My sauce curdled last time. How can I prevent this? Use full-fat dairy, avoid boiling the sauce, and consider adding a tablespoon of flour to stabilize it. Also make sure your oven temperature isn’t too high.

Why This Recipe Works

After years of making scalloped potatoes, I’ve found that this recipe works consistently well for several reasons:

1. The technique: Pre-heating the cream with aromatics infuses flavor throughout and helps prevent curdling.
2. The ratio: The proportion of potatoes to liquid ensures that the potatoes cook properly without becoming soupy or dry.
3. The timing: Starting covered and finishing uncovered gives you tender potatoes with a beautiful golden top.
4. The rest: Allowing the dish to rest after baking lets the sauce thicken to the perfect consistency.

While there are certainly fancier versions out there, this straightforward approach delivers exceptional results with minimal fuss. It’s a recipe that lets the simple pleasure of creamy potatoes shine through, proving that sometimes the classics are classic for a reason.

Whether you’re cooking for a holiday gathering or a simple family dinner, these scalloped potatoes are sure to become a treasured favorite in your recipe collection.

Q&A Section

Q: Why do my scalloped potatoes sometimes curdle during baking? Curdling happens when the proteins in the dairy separate from the whey due to high heat or acidity. To prevent this, use full-fat dairy, avoid boiling your cream mixture, and consider adding a stabilizer like flour. Also, make sure your oven temperature is accurate.

Q: Can I make this recipe ahead of time for a dinner party? Absolutely! You can fully assemble the dish up to 24 hours in advance and refrigerate it. When ready to bake, let it sit at room temperature for about 30 minutes, then add about 15-20 minutes to the covered baking time since you’re starting with a cold dish.

Q: Is there a way to make this recipe lower in calories? While traditional scalloped potatoes are definitely an indulgence, you can lighten the recipe somewhat by using half-and-half instead of heavy cream and reducing the butter slightly. I don’t recommend going lower fat than that, as the sauce may separate. Another option is to simply enjoy a smaller portion alongside plenty of vegetables.

Q: My potatoes never seem to cook evenly. Some are perfect while others remain firm. What am I doing wrong? Uneven cooking usually comes down to inconsistent slicing. This is where a mandoline slicer really proves its worth—it ensures each slice is exactly the same thickness. If you don’t have a mandoline, take your time with a sharp knife and try to be as consistent as possible. Also, make sure all the potato slices are fully submerged in the cream mixture before baking.

Q: Can I add protein to make this a complete meal? While traditionally served as a side dish, you can certainly transform scalloped potatoes into a main course by adding protein. Diced ham, cooked chicken, or even flaked smoked salmon work beautifully layered between the potatoes. Just make sure any meat is already cooked before adding it to the dish.