Classic Creamy Scalloped Potatoes with Buttery Baked Topping

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 3 lb (1.4 kg) Yukon Gold or Russet potatoes, peeled and sliced 1/8 in (3 mm)
• 4 tbsp unsalted butter, divided (3 tbsp for sauce, 1 tbsp for dish)
• 1 small yellow onion, finely minced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 1/2 cups (600 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 1/4 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp ground nutmeg (optional but recommended)

Do This

• 1. Preheat oven to 350°F (180°C). Grease a 9×13 in (23×33 cm) baking dish with 1 tbsp butter.
• 2. Peel potatoes and slice into thin 1/8 in (3 mm) rounds; keep slices in cold water while you make the sauce.
• 3. In a saucepan, melt 3 tbsp butter. Sauté onion 3–4 minutes, add garlic 30 seconds, then stir in flour and cook 1 minute.
• 4. Slowly whisk in milk and cream. Add salt, pepper, thyme, and nutmeg. Simmer 4–5 minutes until slightly thickened; adjust seasoning.
• 5. Drain and pat dry potatoes. Layer half in the dish, pour over half the sauce. Repeat with remaining potatoes and sauce.
• 6. Cover tightly with foil and bake 45 minutes. Uncover and bake 30–35 minutes more, until golden and bubbling. Rest 10–15 minutes before serving.

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Why You’ll Love This Recipe

• Layers of tender potatoes in a silky, homemade cream sauce that tastes like pure comfort.
• Familiar, simple ingredients with step-by-step guidance that even newer cooks can follow.
• Perfect make-ahead side dish for holidays, Sunday dinner, or any cozy night in.
• Easy to customize with cheese, herbs, or ham, while the base recipe stays classic and timeless.

Grocery List

• Produce: Yukon Gold or Russet potatoes, yellow onion, garlic, fresh thyme (optional but recommended)
• Dairy: Unsalted butter, whole milk, heavy cream
• Pantry: All-purpose flour, fine salt, black pepper, ground nutmeg (optional)

Full Ingredients

For the Potatoes and Dish

• 3 lb (1.4 kg) Yukon Gold or Russet potatoes, peeled and sliced into 1/8 in (3 mm) rounds
• 1 tbsp unsalted butter, for greasing the baking dish

For the Creamy Sauce

• 3 tbsp unsalted butter
• 1 small yellow onion, very finely minced (about 1/2 cup)
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 1/2 cups (600 ml) whole milk, at room temperature if possible
• 1 cup (240 ml) heavy cream, at room temperature if possible
• 1 1/4 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried thyme)
• 1/4 tsp ground nutmeg (optional, but adds a lovely warmth)

Optional (For Serving or Variations)

• 2–3 tbsp chopped fresh parsley or chives, for garnish
• 1–1 1/2 cups (100–150 g) shredded Gruyère, white cheddar, or Parmesan, for a cheesy variation
• Cooked ham or bacon pieces, if you want a heartier, main-dish version

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Dish

Set your oven to 350°F (180°C). Give it plenty of time to fully preheat so the potatoes cook evenly from the start.

Grease a 9×13 in (23×33 cm) baking dish with 1 tbsp of unsalted butter. Be sure to coat the bottom and all the way up the sides. This helps keep the potatoes from sticking and adds flavor around the edges where they brown.

Step 2: Prepare and Slice the Potatoes

Peel the potatoes and immediately place them into a large bowl of cold water to slow browning. Work with one or two potatoes at a time, keeping the rest submerged.

Using a sharp knife or mandoline, slice the potatoes into 1/8 in (3 mm) rounds. Try to keep the slices as even as possible so they cook at the same rate. As you slice, return the potato rounds to the cold water. This helps rinse off excess surface starch and keeps them from oxidizing while you make the sauce.

Step 3: Cook the Onion and Garlic

In a medium saucepan over medium heat, melt 3 tbsp of unsalted butter. Add the finely minced onion and cook, stirring frequently, until soft and translucent, about 3–4 minutes. You want it to soften without browning too much, so lower the heat if it starts to color quickly.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Garlic burns easily, so keep it moving in the pan.

Step 4: Make the Creamy Sauce

Sprinkle the flour evenly over the onions and garlic. Stir constantly for 1 full minute to form a paste (roux). This cooks out the raw flour taste and will help the sauce thicken smoothly later.

Slowly pour in the milk and cream while whisking vigorously to break up any lumps. Continue to whisk until the mixture is smooth. Add the salt, black pepper, thyme, and nutmeg if using.

Bring the sauce to a gentle simmer, whisking often. Once it starts to bubble, reduce the heat to low and cook for 4–5 minutes, until slightly thickened to the consistency of a light gravy. Taste and adjust seasoning with more salt or pepper if needed. Remove from heat. The sauce will thicken more in the oven.

Step 5: Dry and Layer the Potatoes

Drain the sliced potatoes in a colander and gently pat them dry with clean kitchen towels or paper towels. Removing excess water helps the sauce cling to the potatoes and prevents the dish from becoming watery.

Arrange half of the potato slices in an even, overlapping layer in the prepared baking dish, shingling them like roof tiles. Try to create a fairly level layer so the sauce distributes evenly.

Stir the warm sauce, then pour about half of it evenly over the potatoes, making sure to reach the corners. Gently shake the dish or tap it on the counter to help the sauce settle between the slices.

Layer the remaining potatoes on top in the same overlapping pattern. Pour the rest of the sauce evenly over the top, again making sure it seeps down into the layers. If using cheese, you can sprinkle a small amount between the layers or reserve it for the final 15–20 minutes of baking.

Step 6: Bake Until Tender, Golden, and Bubbling

Cover the baking dish tightly with aluminum foil, tenting it slightly so the foil does not press directly on the surface. Place the dish on the middle rack of the preheated oven.

Bake covered for 45 minutes. This steams the potatoes and helps them become tender without drying out.

After 45 minutes, carefully remove the foil (watch out for steam). If you are adding cheese on top, sprinkle it evenly now. Return the dish to the oven, uncovered, and bake for another 30–35 minutes, or until the top is lightly golden and the sauce is bubbling around the edges.

The potatoes are done when a sharp knife slides through the center with almost no resistance. Total baking time is typically 1 hour 15 minutes but can vary slightly based on your oven and slice thickness.

Step 7: Rest and Serve

Once the potatoes are fully tender and the top is delicately browned, remove the dish from the oven. Let it rest on a cooling rack or trivet for 10–15 minutes before serving. This resting time allows the sauce to thicken and settle so the layers hold together better when scooped.

Garnish with a sprinkle of chopped fresh parsley or chives, if you like, for a touch of color and freshness. Serve warm alongside roasted meats, poultry, or simply a crisp green salad.

Pro Tips

• Slice evenly and thinly: Aim for 1/8 in (3 mm) slices. A mandoline makes this easy and ensures all the layers cook through at the same time.
• Use starchy or all-purpose potatoes: Yukon Golds give a creamy texture and hold their shape nicely. Russets will be softer and even more tender. Waxy potatoes are less ideal here.
• Season the sauce well: Potatoes absorb a lot of flavor. Taste the sauce before pouring it over the potatoes; it should be well-seasoned but not overly salty.
• Do not rush the bake: If the top is browning too quickly before the potatoes are tender, loosely cover with foil again and continue baking until a knife test says they are done.
• Let it rest before serving: Those 10–15 minutes after baking make a big difference for both texture and ease of serving nice, cohesive scoops.

Variations

• Cheesy Scalloped Potatoes: Add 1–1 1/2 cups shredded Gruyère, white cheddar, or a mix to the sauce once it has thickened, stirring until melted. You can also sprinkle extra cheese over the top for an extra golden crust.
• Herb and Garlic Version: Increase garlic to 3–4 cloves and add extra fresh herbs such as rosemary, thyme, or parsley. Stir a handful of chopped herbs into the sauce just before layering.
• Scalloped Potatoes with Ham: Turn this into a main dish by adding 1–1 1/2 cups diced cooked ham between the potato layers. Reduce the salt in the sauce slightly to account for the saltiness of the ham.

Storage & Make-Ahead

To make ahead, assemble the entire dish up through layering the potatoes and sauce. Cover tightly with foil and refrigerate for up to 24 hours before baking. When you are ready to bake, remove it from the refrigerator 20–30 minutes before it goes into the oven to lose some of the chill, then bake as directed, adding 5–10 extra minutes if needed.

For leftovers, let the scalloped potatoes cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave, or rewarm larger amounts covered with foil in a 325°F (165°C) oven until hot and bubbly, about 20–25 minutes. The dish can also be frozen for up to 2 months, well wrapped. Thaw overnight in the refrigerator before reheating. Note that the texture will be slightly softer after freezing, but still comforting and tasty.

Nutrition (per serving)

Approximate values for 1 serving (1/8 of the recipe, without cheese or added ham): about 360 calories; 22 g fat; 12 g saturated fat; 34 g carbohydrates; 3 g fiber; 6 g protein; 580 mg sodium. Actual values will vary based on exact ingredients, brands used, and portion sizes, as well as any additions like cheese or ham.