Creamy Scalloped Potatoes [video]

Catalina Castravet
By Catalina Castravet
5 from 5 reviews

Creamy Scalloped Potatoes are the creamiest, cheesiest, and tender potatoes you will ever have. They are baked to golden perfection and are ready in about one hour.

With the holiday season around the corner, this is a must-have side dish on the table. It is the classic side dish that will make everyone happy. This is always one of our favorites to have when it comes to Thanksgiving or Christmas season. Our other favorites are Corn Casserole, Mac and Cheese Casserole, and Green Bean Casserole.

Image of homemade creamy scalloped potatoes.

Creamy Scalloped Potatoes

Creamy Scalloped Potatoes are all you need for a comforting and tasty side dish. The dish is buttery and smooth, with rich cheesy flavor that will melt in your mouth. For this casserole recipe, we thinly slice the potatoes and then layer and top them with creamy sauce and cheeses.

We use mozzarella cheese, cheddar cheese, and Parmesan cheese. This cheese combination mix is well balanced, and what gives this Scalloped Potatoes the cheesy and creamy flavor.

Adding the cheese is optional, and you can totally substitute with other cheeses, or use just one or two kinds. Another great benefit of this recipe is that you can prepare it a day ahead, and refrigerate it. The next day, simply put in the oven for about 50 minutes and happily enjoy it!

What are Scalloped Potatoes?

A delicious side dish that consists of thinly sliced potatoes layered in a casserole dish. A sauce made with heavy cream or milk and sometimes cheese is added, after which the dish is baked to golden-brown perfection.

What is the difference between Scalloped Potatoes and Au Gratins?

Both dishes are quite similar. However, scalloped potatoes are usually cut thicker than the potatoes used in au gratin. Also, au gratin recipe calls for added cheese in them.

For our recipe, we have added some cheese between the layers and on top of the potatoes to make the dish creamier and more flavorful. But this step is optional, and cheese can be omitted. The sauce itself does not contain any cheese.

Creamy scalloped potatoes photo.

How do you make Scalloped Potatoes:

Slice: First, start by slicing the potatoes as thinly as about 1/8 to 1/4 inch thick, this ensures they are cooked evenly and uniformly. If you want to save time and effort, a good trick would be to use a mandolin slicer and set it to 1/8 inch thick.

Make the Sauce: Next, to make the sauce, you will start with a roux made of butter and flour. Then, seasoning is added for extra flavor. Also, broth, milk, and cream are added for extra creaminess. Finally, three types of cheese: mozzarella, parmesan, and cheddar cheese are mixed in to make the sauce savory and incredibly delicious.

The dish is very versatile, so can be adjusted based on personal preferences. We have used garlic, thyme and smoked paprika here, but feel free to add your favorite seasoning mixes into the sauce. Also, you can top the potatoes with bacon, green onions or other herbs.

Combine and Bake: First, arrange half of the sliced potatoes in a 9×13 baking dish, add half of the sauce, the rest of the potatoes and the remaining sauce. Sprinkle with cheese, cover with foil and bake. Uncover a few minutes before removing from the oven to brown the top.

Let rest for 10-15 minutes before serving.

Gluten-Free version:

For a gluten-free option, instead of regular flour, you can use gluten-free all-purpose flour.

Picture of creamy scalloped potatoes on a wooden spoon.

What kind of potatoes are best to use for Scalloped Potatoes?

It’s best to use starchy potatoes it’s the starch that makes the cream to thicken up when cooking. So it is best to use Yukon Gold and Russets potatoes, as they have the most starch in them.

What to serve with scalloped potatoes?

This is the perfect side dish to serve with:

Storing Recommendations:

To Refrigerate: Cover leftover with plastic wrap or add them to an airtight container and refrigerate for up to 3 days.

To Freeze:

  • First, let potatoes casserole come to room temperature after cooking.
  • Then, cover with aluminum foil and plastic wrap or freeze in airtight containers or heavy-duty freezer bags.
  • Next, you can freeze it for up to 3 months.

To Reheat: Although it is best to eat it fresh and warm right out of the oven, you can definitely reheat leftovers in the microwave (2-3 minutes), or oven (350F for about 10 minutes or until warm).

Creamy scalloped potatoes photo.

Recipe Tips:

  • If you are thinking to reduce some calories, use low-fat cheese and reduced-fat milk.
  • Similarly, use half and half instead of heavy cream.
  • Also, you can replace the chicken broth with vegetable broth for a vegetarian option.


Save Recipe
5 from 5 reviews
Creamy Scalloped Potatoes
Author: Catalina Castravet Serves: 12 servings as a side dish
Prep time: 15 minutes Cook time: 55 minutes Total time: 1 hr 10 mins


  • 4 tablespoons  butter 
  • 1 small  onion  (diced - optional)
  • 4 cloves  garlic 
  • 1/4 cup  all-purpose flour 
  • 1 1/2 cups  milk 
  • 2 cups  cream 
  • 1 cup  chicken broth  (or veggie broth for vegetarian)
  • 1/2 teaspoon  thyme 
  • 1/2 teaspoon  smoked or regular ground paprika 
  • 1/4 teaspoon  ground black pepper 
  • 1/2 teaspoon  salt  (or to taste)
  • 3-4 pounds  Yukon Gold potatoes  (or Russets peeled and sliced into 1/8-inch - 1/4-inch rounds)
  • 1 cup  mozzarella cheese  (shredded )
  • 1 cup  cheddar cheese  (shredded)
  • 1 cup  Parmesan cheese  (freshly grated)


  1. Preheat oven to 400 degrees F.
  2. Lightly grease a 9 x 13-inch baking dish with cooking oil spray or butter and set aside.
  3. Place a medium cast iron skillet or saucepan over medium-high heat. Once the skillet is hot, add the butter and melt it.

  4. Add onion and garlic and sauté until just the garlic is fragrant, and onion is soft.

  5. Whisk in flour and cook for 2 minutes, stirring continuously.
  6. Reduce heat to low, slowly and gradually whisk in 1 cup of chicken broth until fully combined.
  7. Again, gradually, without rushing, stir in milk and cream, until fully combined. Stir in dried thyme, paprika, salt, and pepper.

  8. With the heat on low, let the sauce gently simmer (NOT boil) for 2-3 minutes,  until it starts to thicken. Remove from heat and set aside.

  9. Pour half of the cream sauce over the potatoes, and top with 1 cup of mozzarella cheese, distribute evenly.

  10. Arrange the remaining potatoes and pour the remaining cream sauce on top. Sprinkle the remaining cheddar cheese and Parmesan cheese on top if desired.

  11. Cover baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Until the potatoes are just tender and the sauce is bubbly.
  12. Remove foil and continue to cook for another 20-30 minutes, or until the potatoes are fully done and the top is a golden-brown color.

  13. Before removing from the oven, broil for a few minutes to brown the cheese on top. Watch to not burn it.

  14. Garnish with chopped parsley or chopped green onions. Serve warm.

Calories: 336 Carbohydrates: 19 Protein: 13 Fat: 23 Saturated Fat: 12 Cholesterol: 67 Sodium: 517 Potassium: 597 Fiber: 3 Sugar: 2 Vitamin A: 990 Vitamin C: 14.7 Calcium: 340 Iron: 4.1
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Picture of homemade scalloped potatoes.

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Leave a reply

Anne Marie

This recipe is a keeper! I like that it doesn't require any exotic or expensive cheese, and I love the practical recipe tips you included.


Exactly, it is practical and so delicious!


Cyn Gagen

Well now I'm craving scalloped potatoes. I LOVE them and haven't had them in ages (my family doesn't care for them). This recipe though sounds especially good so you can bet I'm going to try it!


oh boy if you make this for them they will care :)


Kathleen Bailey

That seems pretty simple! I have made my own scalloped potatoes before but yours sounds easier and looks yummier than mine were. I definitely will add the bacon on top that you mentioned. YUM!


It is simple and easy to make and good choice on the bacon :)



Scalloped potatoes are one of my favorite sides to serve with almost anything. I have to try this recipe. It looks delicious!


Its creamy, cheese and so good!


Liz Mays

Now this sounds like a tasty side. I'm liking that this dish can be modified depending on your flavor preferences.


yes, you can adjust it to your own taste preference :) I love adding bacon lol


Lisa Joy Thompson

This recipe is total comfort food perfection! How can you beat cheesy starchy goodness? I'm going to try whipping up these scalloped potatoes this weekend!


I hope you like it!



Scalloped potatoes are one of my family's favorite side dishes. I usually top mine with cheese but haven't tried adding some in between the layers. I'll have to try that.


OMG the cheese between the layers is amazing!



I have never been able to get great results when making these from scratch. I end up relying on a box from the store...


You should try this recipe, its fool-proof!



Scallop potatoes are one of my favorite side dishes! This looks so creamy and delicious I can’t wait to make it myself


They are unbelievably creamy!



Amazing! Seriously this looks delicious. I might have to try this for a side dish at Christmas.


This would make the perfect side!


Kimberly Miller

Can this be prepared the day before baking?  Or even several hours before baking? Thanks


yes, one day before is perfectly fine.



Made these! They are so creamy and delicious!!! Yum!



The instructions call for onion, but it's not in the ingredients. How much?


one small onion, diced.



Miss Catalina This Scalloped Potato recipe sounds so YUMMY can't wait to make it tonight! Thanks, Lys


thank you!



I made this for the first time last night and holy moly! So so so good. So creamy!


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