Classic Homemade Scalloped Potatoes Recipe

You need a side dish that feels special. But you don’t have all day to make it. I hear you. That’s the magic of Classic Homemade Scalloped Potatoes.

Forget the boxed stuff. We’re making the real deal. It’s creamy, cheesy, and totally comforting. It’s the perfect partner for a main course like this garlic butter steak and potatoes skillet.

And guess what? It’s way easier than you think. I’ve got a method that gets you maximum flavor for minimum fuss. Let’s make your holiday dinner or weeknight meal a win.

Recipe Overview

• Cuisine: American
• Category: Side Dish
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 8

Ultimate Guide to Classic Homemade Scalloped Potatoes

This is your no-fail guide. I’ve tested every shortcut so you don’t have to.

We’re going for rich flavor and a perfect texture. No watery potatoes. No bland sauce. Just a golden, bubbly dish everyone will love.

It’s the ultimate holiday dinner or Easter side dish. But it’s also simple enough for a Sunday supper. This recipe is your new kitchen staple.

The Simple Ingredients

Good news! You probably have most of this already. The short list is key for our busy cook lifestyle.

• 3 pounds Yukon Gold potatoes
• 3 cups heavy cream
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 cups shredded cheddar cheese, divided
• Butter for greasing

Let’s Get Cooking! (The Step-by-Step)

Follow these steps. It’s a simple layering game. The oven does most of the work for you.

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
2. Wash your potatoes. You don’t need to peel them! The skins on Yukon Golds are thin and lovely. Slice them into 1/8-inch thick rounds. A sharp knife or mandoline works great. This takes just 10 minutes.
3. In a large pot, combine the heavy cream, garlic, thyme, salt, pepper, and nutmeg. Warm it over medium heat until it just starts to simmer. Don’t let it boil hard.
4. Add all the potato slices to the warm cream. Gently stir to coat every slice. Let them hang out in the warm cream for 5 minutes. This is a flavor power-up.
5. Now, layer half of the potato and cream mixture into your buttered dish. Spread it out evenly.
6. Sprinkle one cup of the shredded cheddar cheese over this first layer.
7. Carefully pour and spread the remaining potatoes and cream over the cheese layer.
8. Pour any extra cream left in the pot right over the top.
9. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
10. Take the dish out. Remove the foil. Sprinkle the remaining one cup of cheddar cheese on top.
11. Bake, uncovered, for another 15-20 minutes. You want the top golden and the potatoes tender.
12. Let it rest for 10 minutes before serving. This helps the sauce set perfectly.

What to Serve With This Dish

This side dish is a team player. It makes everything around it better.

Recipe

Classic Homemade Scalloped Potatoes Recipe

Make Classic Homemade Scalloped Potatoes Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 20 min | Cook: 1 hour | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 3 pounds Yukon Gold potatoes
• 3 cups heavy cream
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 cups shredded cheddar cheese, divided
• Butter for greasing

Let’s Get Cooking! (The Step-by-Step)

1

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.

2

Wash your potatoes. You don’t need to peel them! The skins on Yukon Golds are thin and lovely. Slice them into 1/8-inch thick rounds. A sharp knife or mandoline works great. This takes just 10 minutes.

3

In a large pot, combine the heavy cream, garlic, thyme, salt, pepper, and nutmeg. Warm it over medium heat until it just starts to simmer. Don’t let it boil hard.

4

Add all the potato slices to the warm cream. Gently stir to coat every slice. Let them hang out in the warm cream for 5 minutes. This is a flavor power-up.

5

Now, layer half of the potato and cream mixture into your buttered dish. Spread it out evenly.

6

Sprinkle one cup of the shredded cheddar cheese over this first layer.

7

Carefully pour and spread the remaining potatoes and cream over the cheese layer.

8

Pour any extra cream left in the pot right over the top.

9

Cover the dish tightly with aluminum foil. Bake for 45 minutes.

10

Take the dish out. Remove the foil. Sprinkle the remaining one cup of cheddar cheese on top.

11

Bake, uncovered, for another 15-20 minutes. You want the top golden and the potatoes tender.

12

Let it rest for 10 minutes before serving. This helps the sauce set perfectly.

Notes

Enjoy your homemade Classic Homemade Scalloped Potatoes Recipe!

Nutrition Information

Calories: 450

Fat: 32g

Saturated Fat: 20g

Carbohydrates: 32g

Fiber: 3g

Sugar: 3g

Protein: 10g

Did You Make This?

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For a holiday dinner or Easter side dish, pair it with baked ham or a juicy roast. Add some simple roasted asparagus or green beans. If you love easy, hands-off meals, it would also be fantastic with some crockpot chicken potatoes and green beans.

For a regular weeknight? Serve it with roasted chicken breasts or pan-seared pork chops. A big, simple salad on the side balances the richness.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Here are my favorite easy swaps.

Try Gruyère cheese instead of cheddar. It melts beautifully and has a fantastic nutty taste.

Add a layer of thinly sliced onion or ham between the potato layers. It’s a great way to turn this side into a main dish.

Use half whole milk and half cream if you want it a tiny bit lighter. The sauce will still be luscious.

How to Store Leftovers (If You Have Any!)

Leftovers are a gift! Let them cool completely.

Store them in an airtight container in the fridge for up to 4 days. Reheat single portions in the microwave.

For a larger amount, reheat it covered in the oven at 350°F until warm. Add a splash of milk if it seems dry.

NUTRITION INFORMATION

• Calories: 450
• Fat: 32g
• Saturated Fat: 20g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 3g
• Protein: 10g

*This is an estimate per serving.

FREQUENTLY ASKED QUESTIONS

Can I make scalloped potatoes ahead of time?

Yes! Assemble the dish completely. Cover and refrigerate for up to a day. Add 10-15 minutes to the bake time since it’s going in cold.

Why are my scalloped potatoes watery?

This usually happens with starchy potatoes like Russets. Yukon Golds are waxy and hold their shape. Also, make sure your cream is simmering when you add the potatoes. This helps thicken the sauce from the start.

Do I have to use heavy cream?

For the best, richest results, yes. The high fat content prevents curdling and makes a silky sauce. Half-and-half can work in a pinch, but the sauce will be thinner.

See? You can make a classic, impressive dish without the stress. It’s all about smart steps and great ingredients. If you’re looking for another comforting potato and chicken dish that’s just as easy, you have to try this Garlic Parmesan Crockpot Chicken and Potatoes.

This recipe is a guaranteed crowd-pleaser. It brings the comfort every single time.

Go try this and win back your weeknight or wow your holiday guests! Let me know how it goes by leaving a comment and rating below!