There’s nothing quite like gathering around the table for a warm, comforting dish of Classic Scalloped Potatoes. This timeless recipe has been passed down through generations, combining thinly sliced potatoes, rich cream, and gooey melted cheese into a dish that’s irresistibly creamy and satisfying. Whether you’re serving it as a show-stopping side for your holiday feast or as a cozy weeknight dinner, this scalloped potatoes recipe is guaranteed to become a family favorite. The golden, bubbly cheese crust gives way to tender potatoes bathed in a velvety sauce – it’s pure comfort food magic!
2. Ingredients
Before we dive into making these heavenly scalloped potatoes, let’s gather our ingredients. You’ll be amazed how simple pantry staples transform into something extraordinary:
2 lbs Yukon Gold potatoes – Their buttery texture makes them ideal for this dish
2 cups shredded cheddar cheese – For that classic, melty goodness
1 ½ cups heavy cream – Creates the luscious sauce base
Start by preheating your oven to 375°F (190°C). This moderate temperature allows the potatoes to cook through without drying out. Wash and peel your Yukon Gold potatoes (though leaving the skins on is fine if you prefer). Using a sharp knife or mandoline, slice them about ⅛-inch thick – consistent thickness ensures even cooking. Grease a 9×13-inch baking dish thoroughly with butter, making sure to coat the sides too. This prevents sticking and adds extra flavor.
Step 2: Layer Potatoes and Cheese
Now comes the fun part – layering! Arrange a single layer of potato slices in the baking dish, slightly overlapping them like shingles on a roof. This creates beautiful presentation and even cooking. Sprinkle about ½ cup of shredded cheddar cheese evenly over the potatoes. Repeat these layers until you’ve used all your potatoes, finishing with a generous layer of cheese on top. This creates those irresistible cheesy pockets throughout the dish.
In a medium saucepan, combine the heavy cream, milk, minced garlic, salt, black pepper, and dried thyme. Heat this over medium-low heat, stirring occasionally with a wooden spoon, until the mixture is warm (about 5 minutes) but not boiling. You’re just looking to infuse the flavors and warm the dairy – boiling could cause separation. For an extra flavor boost, you could steep the herbs in the warm cream for 10 minutes before straining, but this is optional. Slowly pour the creamy sauce evenly over your layered potatoes and cheese, letting it seep down between all the layers.
If you love working with creamy sauces, you might enjoy our Delicious Glazed Ham recipe which features a similar technique.
Step 4: Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil – this creates a steamy environment that helps the potatoes cook through without drying out. Bake for 45 minutes, then carefully remove the foil (watch out for steam!). Continue baking uncovered for 20-25 minutes more, or until the top is beautifully golden brown and the potatoes are fork-tender. The sauce should be bubbly around the edges. Let the scalloped potatoes rest for 10 minutes before serving – this crucial step allows the sauce to thicken slightly for perfect serving consistency.
Potato selection is key: Yukon Gold potatoes maintain their shape beautifully while becoming tender, and their natural buttery flavor enhances the dish. Russets can work but may absorb more liquid.
Slice consistency matters: Use a mandoline if possible for paper-thin, even slices that cook uniformly. About ⅛-inch is perfect.
Don’t rush the resting time: Those 10 minutes after baking allow the starches to thicken the sauce properly.
Customize your flavors: Add crispy bacon bits between layers, caramelized onions, or even thinly sliced ham for heartier versions.
Cheese variations: While cheddar is classic, try blending it with Gruyère for a more complex flavor profile.
5. Serving Suggestions
This scalloped potatoes recipe is incredibly versatile. For holiday meals, pair it with our Delicious Glazed Ham or roasted turkey. It makes an excellent side for beef dishes like prime rib or steak. For a vegetarian feast, serve alongside roasted vegetables and a crisp green salad with vinaigrette to cut through the richness. Don’t forget some crusty bread to soak up every last bit of that creamy sauce!
6. Storage and Reheating
Leftovers (if you’re lucky enough to have any!) keep well in an airtight container in the refrigerator for 3-4 days. For best results when reheating, use the oven rather than microwave. Place individual portions in an oven-safe dish, add a splash of milk to keep them moist, cover with foil, and reheat at 350°F (175°C) for 15-20 minutes or until heated through. The texture won’t be quite as perfect as fresh, but still delicious!
7. Variations to Try
Gruyère & Parmesan Blend: Replace half the cheddar with nutty Gruyère and add Parmesan for a sophisticated twist.
Herb-Infused Luxury: Steep fresh rosemary, thyme, and bay leaves in the warm cream before straining for an aromatic depth.
Spicy Southwest Style: Add diced green chiles, cumin, and a pinch of cayenne between layers.
Loaded Potato Version: Top with crispy bacon, sour cream, and chives after baking.
Mushroom Lover’s Dream: Sauté mushrooms with garlic and layer them with the potatoes.
Can I make scalloped potatoes ahead of time?
Absolutely! Assemble the dish completely (including the cream sauce), cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since it’s starting cold. Some chefs swear this actually improves flavor as the potatoes absorb more of the seasoned cream.
Can I use russet potatoes instead of Yukon Gold?
Yes, but they tend to be starchier and may absorb more liquid. Consider increasing the cream by about ¼ cup if using russets. Also, be extra careful with slicing thickness as they can become mealy if cut too thick.
How do I prevent the top from burning while still getting it golden?
The foil technique is key – cover for the first 45 minutes, then uncover. If it’s browning too quickly after uncovering, you can loosely tent the foil over just the edges. Some browning is desirable for flavor though!
Can I freeze scalloped potatoes?
While possible, the texture suffers as the dairy can separate upon thawing. If you must freeze, underbake slightly, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in fridge before reheating covered at 350°F until bubbly.
What’s the difference between scalloped potatoes and au gratin?
Traditionally, scalloped potatoes are baked in cream without cheese (though modern versions often include it), while au gratin always includes cheese and often breadcrumbs. For more on this, check out this great resource on scalloped potatoes.
9. Conclusion
This Classic Scalloped Potatoes recipe represents everything we love about comfort food – simple ingredients transformed through careful preparation into something extraordinary. The tender potatoes, enveloped in that velvety cream sauce and topped with bubbling golden cheese, create a side dish that often upstages the main course. Whether you’re feeding a crowd at Thanksgiving or just craving some homemade comfort on a chilly evening, this recipe delivers every time. The beauty lies in its versatility too – dress it up with gourmet cheeses for a dinner party or keep it simple for weeknight meals. Once you master this basic version, you’ll find yourself coming back to it again and again, perhaps adding your own personal touches along the way. So preheat that oven, slice those potatoes, and get ready to create a dish that will have everyone asking for seconds!
