Creamy Scalloped Potatoes
Updated Oct 27, 2025
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These creamy scalloped potatoes are a cozy classic that never fails to impress. Thin slices of tender potatoes are baked in a garlicky, creamy sauce made with half-and-half until the top turns golden and bubbly. It’s an easy yet luxurious side dish that fits in anywhere, from weeknight roast chicken dinners to a full holiday spread.
There’s something about creamy scalloped potatoes that feels instantly warm and celebratory at the same time, even if you’re just serving a slow-cooked pork roast on a weeknight. This version layers thinly sliced Idaho russet potatoes in a garlicky cream sauce (made with half-and-half) that thickens beautifully as it bakes, no flour required (so it’s gluten-free!). You end up with a bubbling, golden-topped dish that is both indulgent and comforting, and there is no way that everyone doesn’t go back for seconds.
Many scalloped potato recipes contain flour to thicken the sauce, but this recipe is gluten-free. Thanks to the natural starch in the potatoes, the sauce thickens up upon baking, and much of it absorbs into the potatoes as they cook, making them tender and creamy.
This is the perfect side dish for Thanksgiving, Christmas, Easter, and a big Sunday family supper. Scalloped potatoes pair perfectly with a homey roast chicken, a fancy New York Strip Steak or a festive Standing Rib Roast.
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What's In This Post?
These Creamy Scalloped Potatoes are the perfect way to round out any holiday meal.
Ingredients
- Butter – Makes this dish buttery and ultra-luxurious.
- Garlic – Please use fresh!
- Onions – The onions get sautéed in butter before baking to ensure they are super soft and melt into the dish.
- Red pepper flakes – Add warmth and complexity to the dish without making it outright spicy. Feel free to omit these if you are spice-averse.
- Thyme – I would recommend fresh thyme leaves in this recipe, but dried thyme will also work in a pinch.
- Half-and-half – The high fat content in half-and-half keeps this dish creamy, and helps prevent the sauce in the scalloped potatoes from becoming watery.
- Idaho russet potatoes – These potatoes are high in starch, making the sauce extra creamy.
- Grated Parmesan cheese – Optional, for sprinkling on top.
Scalloped Potatoes with Cheese or No Cheese?
Scalloped potatoes traditionally have no cheese (as opposed to a potato gratin), but some recipes do include cheese. I couldn’t decide.
Finally, I decided to channel a favorite line that comes at the very end of that classic film Trading Places. The protagonists for the movie (the Eddie Murphy character and the Dan Akroyd character) have made out like bandits and escaped with the cash to an exotic island somewhere. They are accompanied by the somewhat loyal butler played by Denholm Elliot, and they all have girlfriends on their arms. The butler asks his lady friend if she would prefer the lobster or the cracked crab for lunch, and she alluringly replies, “Can’t we have both?”
And so it’s up to you whether you decide to sprinkle a generous handful of Parmesan onto these creamy scalloped potatoes. If you’re looking for an even cheesier version of this dish, check out my Cheesy Potatoes au Gratin recipe.
Tips and Variations
- Use a very sharp knife to cut the potatoes, or a mandoline.
- Traditional scalloped potatoes have no cheese. However, adding a generous sprinkle of Parmesan or Gruyère or cheddar on top is a great variation. It gives you that cheesy flavor and crispy top with the same delicate creamy sauce underneath.
- The pan on the left is cheesy scalloped potatoes variation with Parmesan, and the one on the right shows scalloped potatoes without cheese. Both fairly gorgeous, no? And both were delicious. You can decide for yourself.
How to Make Scalloped Potatoes From Scratch
- Sauté the onion and garlic.
- Make the sauce: Add the herbs and seasonings to the aromatics. Then add the half-and-half and bring to a simmer over medium heat.
- Layer the potatoes and sauce: Place half of the sliced potatoes in a baking pan or shallow casserole dish, then pour half of the cream sauce over the potatoes. Layer the rest of the potatoes over, and pour in the rest of the sauce.
- Bake: Cover the pan with foil and bake at 375°F for 30 minutes. Remove the foil and bake uncovered for another 30 minutes.
Kitchen Smarts
If you want the top to be a little more browned, turn the broiler on for a minute or two, watching carefully to make sure the top doesn’t burn.
FAQs
Many of us use these terms interchangeably, and at this point, there is no clear definition for each, so when you see one or the other in a recipe title or on a restaurant menu, you might get any version of these sliced potato dishes.
In general:
– Potatoes gratin are baked in a creamy sauce and topped with cheese; sometimes cheese is also included in the creamy sauce. Scalloped potatoes are made with a creamy sauce, but usually no cheese. In this recipe, it’s optional.
– Potatoes gratin and scalloped potatoes may or may not have bread crumbs as part of the topping.
– Potatoes gratin have very thinly sliced potatoes, classically cut with a mandolin. Scalloped potatoes are often more thickly cut.
In a traditional scalloped potato dish, there would be just cream and no cheese. However, as a lover of cheesy potatoes, I understand the urge to cover this dish in a layer of cheese that will crisp up in the oven. That is exactly why the final dusting of cheese in this recipe is optional — choose your own adventure!
Scalloped potatoes can become watery if you are not using the right type of cream. This recipe calls for half-and-half. It is important to use half-and-half or heavy cream because the high fat content prevents the potatoes from becoming watery in the oven. If you’re looking for a low-fat substitution, this is not the place for it.
I like to use all-purpose russet baking potatoes in my scalloped potatoes and potato gratins. Yukon gold potatoes are another option, or you can use a combo.
Leftovers and Storage
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can reheat them in a preheated 350°F for about 20 minutes until heated through. Or you can reheat them in the microwave.
I don’t recommend freezing scalloped potatoes, as the sauce can become grainy.
What to Serve With Scalloped Potatoes
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Easy Creamy Scalloped Potatoes
Ingredients
- 2 tablespoons (1/4 stick) unsalted butter
- 2 cloves garlic (minced)
- 1 cup chopped yellow onions
- ¼ teaspoon red pepper flakes
- 1 teaspoon chopped thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups half and half
- 4 large Idaho baking potatoes (about 2 1/2 pounds; peeled and thinly sliced)
- 1 cup grated Parmesan, or shredded Greuyere or cheddaar (optional)
Instructions
- Preheat oven to 375 F. Spray a 2-quart baking dish or 9-inch square pan with nonstick cooking spray.
- Heat the butter in a deep skillet over medium-low heat. When the butter is melted, add the garlic and the onions and sauté for about 5 minutes until the onion is tender; don’t let the vegetables brown — turn down the heat if necessary, and stir frequently. Stir in the red pepper flakes, thyme, salt, and pepper. Add the half-and-half and bring to a simmer, stirring occasionally.
- Place half of the potatoes in the prepared baking pan. Carefully pour half of the hot liquid over the potatoes, using a spoon to scoop out some of the onions as you pour. Fill the pan evenly with the rest of the potatoes, arranging them attractively if you care about such things, and pour over the rest of the liquid. Cover the pan with foil, and bake for 30 minutes. Remove the foil and sprinkle with the optional cheese, if using. Either way, bake uncovered for another 30 minutes. If you want the top to be a little more browned, turn the broiler on for a minute or two, watching carefully to make sure the top doesn’t burn.
- Let the potatoes sit for about 8 minutes before serving.
Notes
- There’s a debate on scalloped vs. gratin and what has cheese and what doesn’t. Cheese or not, you’re going to love the flavor here, as well as the gorgeous presentation.
- If you want the top to be a little more browned, turn the broiler on for a minute or two, watching carefully to make sure the top doesn’t burn.
