Ingredients
Main Ingredients
- 5–6 large potatoes (Yukon gold or russet)
- 2 cups heavy cream or half-and-half
- 1 cup milk
- 2 cups shredded cheese (cheddar or mozzarella)
- 1 cup parmesan cheese
- 3 tbsp butter
- 3 garlic cloves (minced)
- 1 small onion (optional, sliced thin)
- Salt
- Black pepper
- Dried thyme or parsley
Optional:
- Bacon bits
- Mushrooms
- Smoked paprika
- Cream cheese
Choose the Right Potatoes
The type of potato matters.
Best choices
- Yukon gold → creamy, buttery texture
- Russet → soft and fluffy
Avoid waxy potatoes like red potatoes. They stay too firm.
Slice potatoes thin and even (about 1/8 inch thick) so they cook evenly.
A mandoline slicer helps a lot here.
Make the Creamy Sauce
This sauce is what makes the dish luxurious.
In a saucepan:
Melt butter over medium heat.
Add garlic (and onions if using). Cook until fragrant.
Pour in cream and milk.
Season with salt, pepper, and herbs.
Let it gently simmer for 3–4 minutes.
Then add a handful of cheese and stir until slightly thick.
The sauce should be smooth and creamy — not too thick yet.
It thickens more while baking.
Layer the Potatoes
Grease your baking dish with butter.
Now layer like this:
- Potato slices
- Cream sauce
- Cheese
- Repeat
Keep stacking layers until everything is used.
Finish with extra cheese on top for that beautiful golden crust.
Don’t rush this step. Even layers = even cooking.
Bake to Perfection
Cover with foil and bake at 375°F (190°C) for 40 minutes.
Then remove foil and bake another 20–25 minutes until:
- Top is golden brown
- Sauce is bubbling
- Potatoes are fork tender
If you want extra browning, broil 2–3 minutes at the end.
That cheesy crust is EVERYTHING.
Let It Rest (Very Important)
When it comes out, it will look very saucy.
Don’t cut immediately.
Let rest for 10–15 minutes.
The sauce thickens and sets, making clean slices.
If you cut too early, it becomes soupy.
Patience pays off.
Texture Tips for Perfect Results
For ultra creamy
Use more cream than milk
For lighter version
Use half milk, half cream
For thicker sauce
Add extra cheese
For crispy top
Broil at the end
For faster cooking
Slice potatoes thinner
Small tweaks change everything.
Flavor Variations
Want to level it up? Try these ideas.
Bacon Lover’s
Add crispy bacon between layers
Garlic Parmesan
Extra garlic + more parmesan
Mushroom Herb
Add sautéed mushrooms and thyme
Spicy
Add chili flakes or pepper jack cheese
Loaded Style
Top with sour cream, chives, and bacon
Each one tastes amazing.
What to Serve With Scalloped Potatoes
This dish pairs with almost anything.
Perfect with:
- Steak
- Roast chicken
- Grilled meat
- Turkey
- BBQ ribs
- Green salad
- Steamed vegetables
Or honestly… just eat it alone with a spoon 😄
No judgment.
Storage Tips
Fridge: up to 4 days
Freezer: up to 2 months
Reheat covered with foil to keep moisture.
Add splash of milk before reheating to refresh creaminess.
Microwave works, but oven gives better texture.
Common Mistakes to Avoid
Thick potato slices
They won’t cook through
Too little sauce
Dish becomes dry
Skipping rest time
Watery texture
Low cheese
Less flavor and crust
Be generous — this isn’t diet food 😄
Make-Ahead Option
You can assemble everything the day before.
Cover and refrigerate.
Bake next day.
Perfect for holidays or guests.
Less stress, same delicious result.
Final Thoughts
Cheesy scalloped potatoes are the definition of comfort food. Soft layers of tender potatoes soaked in cream and topped with bubbling golden cheese — it’s simple, nostalgic, and unbelievably satisfying.