Scalloped Potatoes

I promise this scalloped potatoes recipe will make you smile, maybe even drool a little — and it won’t judge you for going back for seconds. I grew up watching my grandmother layer potatoes like she built tiny, cheesy skyscrapers, and I still follow her lazy-scientist method: simple, reliable, and ridiculously comforting. Want a side that impresses without stress? You’re in the right place. Also, if you love hearty sides, you might enjoy this braised cabbage and potatoes recipe I keep coming back to.

Why You’ll Love This Recipe

• Comforting and creamy — this dish hits nostalgic comfort-food levels without drama.
• Crowd-pleaser — people rarely argue over scalloped potatoes; they just pile their plates.
• Easy to customize — swap cheeses, add herbs, or sneak in veggies.
• Make-ahead friendly — you can assemble, chill, and bake later with zero stress.
• Leftovers transform well — they reheated like a champ or become breakfast stars.

Ingredients You’ll Need

• 2 pounds potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup shredded cheese (cheddar or Gruyère)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

I bolded the essentials so your grocery run stays efficient. Trust me, you’ll thank me at the store.

How to Make (Step-by-Step)

STEP 1

Preheat your oven to 375°F (190°C). I always preheat first so nothing awkward happens midway.

STEP 2

In a large saucepan, melt butter over medium heat. Add onions and garlic, and sauté until soft. I let them get just golden because I like a little sweetness.

STEP 3

Stir in the cream, salt, and pepper, and bring to a gentle simmer. Don’t let it boil hard; you want it to thicken slightly while keeping calm.

STEP 4

Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes, then sprinkle half of the cheese. I layer like I’m building a lasagna, but with fewer rules.

STEP 5

Repeat with remaining potatoes, cream mixture, and cheese. Press gently so everything nestles together.

STEP 6

Cover the dish with foil and bake for 45 minutes. This gives the potatoes time to get tender without the top burning.

STEP 7

Remove foil and bake for an additional 30 minutes or until the potatoes are tender and the top is golden brown. If you like extra crisp, broil for the last 2–3 minutes while watching like a hawk.

STEP 8

Let it cool slightly before serving, garnished with fresh herbs if desired. That five minutes of patience improves texture and keeps your mouth from torching.

Pro Tips for the Best Results

• Use starchy potatoes like Russets or Yukon Gold for the creamiest texture. They break down just enough to bind.
• Slice evenly — a mandoline speeds this up and stops you from playing surgeon with a chef’s knife.
• Don’t skimp on salt in the cream; it season the layers and prevents blandness.
• Let it rest after baking for 10 minutes so the sauce sets and slices hold up.
• Double the cheese if you’re a monster (in a good way). I am guilty of this behavior sometimes.
• Make ahead: assemble, cover, and refrigerate up to 24 hours, then bake an extra 10 minutes. FYI, life gets easier this way.
• Thin the cream with a splash of milk if you want lighter sauce without losing creaminess.

Fun Variations & Topping Ideas

Variations:

• Bacon + Cheddar: Fry bacon until crisp, crumble into layers, and use sharp cheddar. Classic and loud.
• Gruyère + Thyme: Swap cheddar for Gruyère and add fresh thyme for a more sophisticated note. IMO, this one feels fancy without fuss.
• Veggie Boost: Layer in thin zucchini or spinach for texture and color. No one needs to know it’s slightly healthier.

Toppings:

• Panko crumbs + butter: For a crunchy top that fights the creamy interior like a delicious battle.
• Caramelized onions: Add at the start for deep, sweet flavor.
• Chives or parsley: Fresh herbs brighten the whole plate and make it Instagram-ready. Not that I’m judging you for that.

Storing and Reheating

Store leftovers in an airtight container or cover the baking dish tightly with foil. Keep it in the fridge for up to 4 days. Freeze for up to 2 months, but expect a slight texture shift.

To reheat:

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 20–25 minutes until warmed through.
• Microwave: Use medium power and heat in 1–2 minute bursts to avoid rubbery potatoes; this works for single portions.
• Air fryer: Reheat at 325°F for 8–10 minutes for crisp edges. Try this if your oven hogs all the heat.

Leftover ideas

• Breakfast skillet: Chop cold scalloped potatoes and fry with an egg on top. Instant brunch.
• Crispy potato cakes: Form leftover mash into patties, pan-fry until golden, and serve with sour cream.
• Soup base: Blend leftovers with stock for a creamy potato soup that laughs in the face of Canned-Day Blues.

Frequently Asked Questions (FAQ)

Do I have to peel the potatoes?

Nope. I sometimes leave the skins on for texture and nutrition. Peel if you want a smoother, more classic feel.

Can I use milk instead of heavy cream?

Yes, but the sauce will be less rich. If you use milk, add a tablespoon of butter or a splash of half-and-half to bump the richness up.

How thin should I slice the potatoes?

Aim for about 1/8-inch thickness. Thin, consistent slices cook evenly and stack nicely.

Can I make this vegetarian?

Absolutely. The base recipe is vegetarian by default; just skip bacon or any meat add-ins.

What cheese melts best?

Cheddar melts well and gives sharpness; Gruyère melts beautifully and adds nutty complexity. Both are winners.

Conclusion

This scalloped potatoes recipe gives you a dependable, comforting side that looks like effort but hides simplicity. You get creamy layers, golden tops, and plenty of room to customize. Try the tips and variations, and tell me what combo won you over — I love hearing kitchen victories and failures (mostly victories, please). If you want another tested version or a different technique, check out this helpful resource: Scalloped Potatoes – Spend With Pennies. Leave a comment and a rating if you try it — I read them and I will cheer you on.