Creamy Scalloped Potatoes
on Nov 19, 2023, Updated Nov 25, 2024
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A simple scalloped potato recipe is the perfect way to round out any holiday meal.
If you need to make a meal feel special, adding a pan of homemade scalloped potatoes is a very good way to accomplish that goal. Layers of tender potatoes nestled into a creamy sauce with a golden top…just yum. This indulgent side pairs perfectly with a fancy New York Strip Steak or a festive Standing Rib Roast.
Many scalloped potato recipes contain flour to thicken the sauce, but this recipe is gluten-free. The sauce thickens up upon baking, and much of it absorbs into the potatoes as they cook, making them tender and creamy.
Scalloped potatoes traditionally have no cheese, but I couldn’t decide whether to add some. Finally, I decided to channel the cheesy (pun intended) line that comes at the very end of that classic film Trading Places: “Can’t we have both?” And it’s where I defaulted to when deciding 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.
This is the perfect side dish for Thanksgiving, Christmas, Easter, and a big Sunday family supper.
Table of Contents
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 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.
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 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.
If you decide to go the cheese route, you can also play with all sorts of cheeses, from cheddar to Gruyere to Swiss.
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 degrees 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, but there are some differences in the original versions. Firstly, au gratin potatoes are potato slices 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 without the cheese.
Second, 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 degrees 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
More Potato Side Dish Recipes
- The Best Parmesan-Roasted Potatoes
- Cheesy Mashed Potatoes
- Thyme and Yukon Gold Potato Gratin
- Dutch Oven Idaho Potatoes
- French Potato Salad
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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)
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 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 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.
