I created an Easy Scalloped Potatoes Recipe that combines potatoes, cream, and sharp cheese into a classic side with an unexpected twist.

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I thought scalloped potatoes were predictable until I found a way to make them sing. I love how thin Yukon Gold potatoes turn tender and a bit sweet after baking, and when grated Gruyere melts on top it forms this nutty, bubbling crust that makes people stop midbite.

I won’t give the whole secret away, but there is a small trick I use so the sauce clings to every slice, making each forkful both creamy and slightly chewy at the edges. Try it once and you might start calling it my Never Fail Scalloped Potatoes.

Ingredients

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Potatoes: Starchy, give carbs and potassium, some fiber, earthy and slightly sweet, makes dish hearty.
Whole milk: Adds creaminess, has protein and calcium, mild dairy sweetness, helps thicken sauce.
Heavy cream: Rich, high fat, boosts silkiness and flavor, not very healthy if used too much.
Butter: Provides fat and flavor, seals richness, a little goes a long way for taste.
Onion: Adds savory sweetness and moisture, offers small amounts of fiber and antioxidants.
Garlic: Punchy aromatics, tiny protein and manganese, gives dish sharp, warm, familiar flavor.
Gruyere cheese: Melts beautifully, adds savory umami and protein, brings nutty, slightly sweet depth.

Ingredient Quantities

2 lb russet or Yukon Gold potatoes peeled and thinly sliced (about 6 medium)

2 cups whole milk

1 cup heavy cream

3 tablespoons unsalted butter

2 tablespoons all purpose flour

1 medium onion thinly sliced

2 cloves garlic minced

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1/4 teaspoon ground nutmeg optional but i like it

1 1/2 cups grated Gruyere or sharp cheddar cheese

How to Make this

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1. Preheat oven to 375°F and butter a 9×13 inch baking dish or similar.

2. Peel potatoes and slice very thinly about 1/8 inch, try a mandoline if you got one. Put slices in cold water while you prep to remove excess starch, then drain and pat dry with a towel.

3. In a large skillet melt 3 tablespoons butter over medium heat. Add the thinly sliced onion and cook until soft and starting to brown, about 6 minutes. Stir in minced garlic and cook 30 seconds more.

4. Sprinkle 2 tablespoons flour over the onion mixture and stir constantly 1 to 2 minutes to cook the raw flour taste. Slowly whisk in 2 cups whole milk and 1 cup heavy cream until smooth.

5. Bring the sauce to a gentle simmer, stirring often, until it thickens slightly, about 4 to 5 minutes. Stir in 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon thyme (or 1/2 teaspoon dried), and 1/4 teaspoon nutmeg if you like it. Taste and tweak seasoning.

6. Remove sauce from heat and stir in about 1 cup of the grated cheese so it melts into the sauce; reserve the remaining 1/2 cup for the top.

7. Layer half the potato slices in the prepared dish in an overlapping pattern. Pour half the sauce over the first layer. Add the remaining potatoes on top, then pour the rest of the sauce over everything, pressing down gently so the sauce settles between slices.

8. Sprinkle the reserved 1/2 cup cheese evenly over the top and cover the dish tightly with foil.

9. Bake covered for 35 to 40 minutes, then remove the foil and bake another 20 to 25 minutes until the top is golden and the sauce is bubbly and potatoes are tender when pierced with a knife. If you want extra browning you can broil 1 to 3 minutes but watch it closely so it doesn’t burn.

10. Let the scalloped potatoes rest 10 to 15 minutes before serving so the sauce sets up a bit. Quick tips: slice potatoes evenly for even cooking, pat them dry so the sauce isn’t too gluey, and if your sauce seems too thin before baking simmer a minute longer to thicken.

Equipment Needed

1. 9×13 inch baking dish or similar ovenproof pan
2. Mandoline or a sharp chefs knife and a cutting board
3. Vegetable peeler
4. Large bowl for soaking potato slices and a clean kitchen towel to pat them dry
5. Large skillet (10–12 inch) for the onion and sauce
6. Whisk for smoothing the sauce
7. Measuring cups and spoons
8. Box grater for the cheese (or a microplane)
9. Aluminum foil and oven mitts for baking and handling the hot dish

FAQ

Q: Can I use different potatoes? A: Yes, russet or Yukon Gold work best, Yukon will be creamier while russet gives a fluffier bite, avoid very waxy potatoes if you want them to break down and make a saucy texture.

Q: Do I have to parboil the potatoes? A: No, if you slice them thin about 1/8 inch they cook through in the oven, but you can boil slices 3 to 4 minutes first to cut baking time if you're in a hurry.

Q: How do I stop the sauce from being watery? A: Make a simple roux with the butter and flour before adding milk and cream so it thickens, don't rinse the sliced potatoes or they will be too wet, and bake long enough uncovered at the end so the liquid reduces.

Q: Can I swap the cheese or make it cheesier? A: Yep, Gruyere and sharp cheddar both work great, mix them if you want, avoid pre shredded cheese when you can since it melts better when freshly grated.

Q: Can I make this ahead of time? A: Absolutely, assemble and cover in the fridge up to 24 hours, let it sit out for about 30 minutes before baking and add a bit more bake time if it's very cold from the fridge.

Q: How should I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days, reheat in a 350°F oven covered for about 20 minutes until warmed through, microwave works too but may make it a bit soggy.

Scalloped Potatoes Recipe Substitutions and Variations

Potatoes: use red potatoes or fingerlings for a waxier, firmer bite; thinly sliced sweet potatoes or cauliflower work for a different, lower-carb dish but will change flavor and bake time.
Milk & heavy cream: swap the combo for 3 cups half-and-half, or replace 1 cup heavy cream with 3/4 cup milk + 1/4 cup melted butter; for dairy-free try full-fat canned coconut milk or unsweetened soy, expect a flavor shift.
Butter & flour (roux): use ghee or a neutral oil like canola instead of butter; for a gluten-free thickener swap all-purpose flour for cornstarch (use about half the flour amount, mixed into cold liquid) or a 1:1 GF flour blend.
Gruyere/cheddar: substitute Fontina, Emmental, ComtÃ©, young Gouda or Monterey Jack for good melt and mild flavor; for more tang use aged cheddar or Manchego, but theyll be sharper.

Pro Tips

1) Slice and prep like a pro: use a mandoline with the guard and gloves, or a sharp knife and steady hand, so every slice is the same thickness. If you want extra-creamy potatoes, blanch the slices 2 to 3 minutes in boiling water, shock in ice, then dry well before assembling. It helps them cook evenly and keeps the sauce from getting gluey.

2) Don’t rush the onions and roux: cook the onions until theyre soft and starting to brown, that little caramelization gives huge flavor. When you add the flour, stir and cook it a full couple minutes so the raw flour taste is gone, then add the milk slowly and simmer until the sauce really coats a spoon.

3) Cheese matters: grate it fresh, dont use pre-shredded if you can avoid it because pre-shredded has anti-caking agents that change the melt. Stir most of the cheese into the hot sauce so every slice is cheesy, and reserve a smaller amount for the top so the crust browns nicely without getting rubbery.

4) Bake and finish smart: press the layers gently so the sauce settles but dont compress them flat, and cover tightly for the first part of baking to trap steam. If the top browns too fast, tent with foil, and always let the dish rest 10 to 15 minutes before serving so the sauce firms up and you actually can slice it without it collapsing.

Scalloped Potatoes Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created an Easy Scalloped Potatoes Recipe that combines potatoes, cream, and sharp cheese into a classic side with an unexpected twist.

Servings

servings

Calories

489

kcal

Equipment: 1. 9×13 inch baking dish or similar ovenproof pan
2. Mandoline or a sharp chefs knife and a cutting board
3. Vegetable peeler
4. Large bowl for soaking potato slices and a clean kitchen towel to pat them dry
5. Large skillet (10–12 inch) for the onion and sauce
6. Whisk for smoothing the sauce
7. Measuring cups and spoons
8. Box grater for the cheese (or a microplane)
9. Aluminum foil and oven mitts for baking and handling the hot dish

Ingredients

2 lb russet or Yukon Gold potatoes peeled and thinly sliced (about 6 medium)
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons all purpose flour
1 medium onion thinly sliced
2 cloves garlic minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg optional but i like it
1 1/2 cups grated Gruyere or sharp cheddar cheese

Directions

Preheat oven to 375°F and butter a 9×13 inch baking dish or similar.
Peel potatoes and slice very thinly about 1/8 inch, try a mandoline if you got one. Put slices in cold water while you prep to remove excess starch, then drain and pat dry with a towel.
In a large skillet melt 3 tablespoons butter over medium heat. Add the thinly sliced onion and cook until soft and starting to brown, about 6 minutes. Stir in minced garlic and cook 30 seconds more.
Sprinkle 2 tablespoons flour over the onion mixture and stir constantly 1 to 2 minutes to cook the raw flour taste. Slowly whisk in 2 cups whole milk and 1 cup heavy cream until smooth.
Bring the sauce to a gentle simmer, stirring often, until it thickens slightly, about 4 to 5 minutes. Stir in 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon thyme (or 1/2 teaspoon dried), and 1/4 teaspoon nutmeg if you like it. Taste and tweak seasoning.
Remove sauce from heat and stir in about 1 cup of the grated cheese so it melts into the sauce; reserve the remaining 1/2 cup for the top.
Layer half the potato slices in the prepared dish in an overlapping pattern. Pour half the sauce over the first layer. Add the remaining potatoes on top, then pour the rest of the sauce over everything, pressing down gently so the sauce settles between slices.
Sprinkle the reserved 1/2 cup cheese evenly over the top and cover the dish tightly with foil.
Bake covered for 35 to 40 minutes, then remove the foil and bake another 20 to 25 minutes until the top is golden and the sauce is bubbly and potatoes are tender when pierced with a knife. If you want extra browning you can broil 1 to 3 minutes but watch it closely so it doesn't burn.
Let the scalloped potatoes rest 10 to 15 minutes before serving so the sauce sets up a bit. Quick tips: slice potatoes evenly for even cooking, pat them dry so the sauce isn't too gluey, and if your sauce seems too thin before baking simmer a minute longer to thicken.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.