Creamy Scalloped Potatoes

Creamy, golden and comforting, creamy scalloped potatoes are a classic side that's perfect for any meal.

Thinly sliced potatoes are baked in a rich, garlicky cream sauce until tender and bubbling, with a golden top that's irresistible. Simple to make with everyday ingredients, this dish can be dressed up with cheese, herbs or other mix-ins to suit your taste.

This recipe is super easy, requiring just a few pantry staples and basic kitchen tools. With layers of tender potatoes and a luscious, flavorful sauce, it's a crowd-pleaser that pairs beautifully with roasted meats, poultry or a simple salad.

Serve these creamy scalloped potatoes alongside Parmesan Chicken or this Tenderloin London Broil. They are also great with my Garlic and Ginger Salmon.

Ingredients

Here is the simple ingredient list you'll need to make these creamy scalloped potatoes:

Yukon Gold potatoes: Creamy, thin-skinned potatoes that stay tender and flavorful when baked.
Unsalted butter: Adds richness and forms the base of the roux for a smooth sauce.
Garlic: Infuses the cream with aromatic flavor.
All-purpose flour: Helps lightly thicken the sauce so it clings to the potatoes.
Heavy cream: Creates a velvety, luxurious texture; can be swapped with half-and-half or milk.
Parmesan cheese (optional): Adds savory depth and helps create a golden, flavorful top.
Dried thyme: Brings earthy, fragrant herbal notes that complement the potatoes.

See recipe card for quantities.

Instructions

Check out my step by step guide to perfectly creamy scalloped potatoes:

Step 1: Melt butter in a saucepan, add garlic, and cook until fragrant. Stir in flour and cook 1-2 minutes.

Step 2: Whisk in the cream and simmer until slightly thickened. Add Parmesan, thyme, salt, and pepper; adjust thickness with milk if needed.

sliced potatoes arranged upright in casserole dish

Step 3: Arrange potato slices upright in the dish and pour the sauce over them. Add extra Parmesan if desired.

Step 4: Cover with foil and bake 30 minutes. Uncover and bake another 30 minutes until tender and golden. Rest 10 minutes.

Hint: Use a mandoline to get perfect, evenly sliced potatoes.

Substitutions

Flour: Use cornstarch, rice flour, or gluten-free all-purpose flour to thicken the sauce.
Heavy cream: Replace with half-and-half, whole milk, evaporated milk, or a dairy-free cream (like coconut cream or oat cream).
Parmesan: Substitute with Gruyère, Cheddar, Pecorino or a dairy-free hard cheese.
Dried thyme: Swap for rosemary, oregano, Italian seasoning or fresh thyme.

Variations

Creamy onion: Add thinly sliced onions or shallots between the potatoes.
Bacon and parmesan: Stir crispy bacon bits into the sauce or sprinkle them on top before the final bake.
Mushroom scalloped potatoes: Saute mushrooms and fold them into the sauce.
Smoked paprika: Add a pinch to the sauce for warmth and subtle smokiness.
Lighter version: Use half milk and half broth with a smaller amount of cheese for a less rich, still creamy bake.

serving of scalloped potatoes on a plate

Equipment

You only need a few basic tools for this recipe: a sharp knife or mandoline to slice the potatoes evenly, a saucepan to make the creamy sauce and a baking dish to layer and bake everything in.

A whisk helps smooth out the sauce!

Storage

Fridge: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Freeze tightly wrapped portions for up to 2 months; the texture may soften slightly but it reheats well.

Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual servings in short intervals.

Top tip

Slice the potatoes as evenly as possible; whether by hand or with a mandoline, to ensure they cook at the same rate and create perfectly tender, uniform layers.

FAQ

Do I have to peel the potatoes?

No. Yukon Gold skins are thin and tender, so peeling is optional and based on your preference.

Looking for other recipes like this? Try these: