There’s something extra comforting about pulling a bubbling tray of creamy scalloped potatoes from the oven. The crispy edges, the rich garlicky sauce, and the tender layers of thinly sliced potatoes melt into a side dish that’s just begging to be the star. Whether it’s a big holiday feast or a quiet Sunday dinner, this dish fits right in.
Creamy scalloped potatoes are often mistaken for their cheesy cousin, au gratin, but there’s a soft line between them. While traditional scalloped potatoes don’t include cheese, we’re adding just a touch of parmesan here for flavor without making it too heavy. The result is creamy, savory, and pure comfort.
Try pairing them with this creamy chicken and rice soup for the coziest weeknight combo ever.
Table of Contents
What Makes These Creamy Scalloped Potatoes So Good
First, it’s all about the texture. The top gets perfectly golden and crisp while the inside stays soft and luscious. That contrast makes every bite feel special.
Second, the flavor. Garlic-infused cream, fresh thyme, and just enough cheese to keep it interesting. It’s cozy food with just a little flair.
And lastly, they’re surprisingly easy to make. Slice, simmer, layer, and bake. You can even prep it ahead of time, which makes it perfect for holidays or dinner parties.
If you’ve ever made rosemary garlic mashed potatoes, this dish is a lovely next step. Rich, herby, and soul-warming.
Ingredients You’ll Need
Yukon Gold or red potatoes
Fresh garlic, minced
Unsalted butter
All-purpose flour
Heavy cream (or whole milk)
Parmesan cheese (optional, but so tasty)
Fresh thyme leaves
Kosher salt and black pepper
Try using gruyere if you want a nutty twist, or leave the cheese out for a more traditional feel.
How to Make Creamy Scalloped Potatoes
Slice the Potatoes Thin
Use a mandoline for quick and even slicing. Aim for 1/16 of an inch if possible. If you’re using a knife, just take your time and try to keep the slices consistent so they cook evenly.
Make the Garlic Cream Sauce
Melt the butter in a saucepan, then add the garlic and stir until fragrant. Sprinkle in the flour and cook for a minute or two, whisking the whole time. Slowly pour in the cream and whisk until the sauce thickens slightly.
Add the parmesan, thyme, salt, and pepper. Give it a taste and adjust as needed. The sauce should be smooth and rich but not overly thick.
Coat the Potatoes
Place the sliced potatoes in a large bowl and pour the warm sauce over them. Gently toss to coat every slice. This ensures every layer gets plenty of creamy goodness.
Arrange and Bake
Grease a ceramic or glass baking dish. Stand the potato slices upright like little shingles or dominoes. Pour any extra sauce over the top and sprinkle with more cheese if you’d like.
Cover with foil and bake at 375°F for 45 minutes. Then remove the foil and bake another 20 to 30 minutes until the top is beautifully golden and bubbly.
Let it rest for 10 minutes before serving. This helps the sauce thicken and the layers hold their shape.
Tips and Variations
Swap heavy cream with half-and-half for a lighter version
Use gruyere, swiss, or sharp white cheddar instead of parmesan
Add a few caramelized onions or shallots for deeper flavor
Prefer classic layers? Stack the slices flat like lasagna sheets
This is one of those recipes where simple tweaks go a long way. And if you’re making a full spread, pair it with these honey glazed carrots and green beans for a balanced, colorful plate.
Make-Ahead, Storage & Reheating
You can assemble this dish up to two days in advance. Just cover and refrigerate before baking. Let it come to room temp before popping it into the oven to avoid cracking your dish.
Leftovers? Store them in an airtight container in the fridge for up to four days. Reheat in the microwave for a quick bite or cover with foil and warm in the oven at 350°F.
If freezing, do it after baking. Wrap tightly and reheat directly from frozen.
FAQ
Can I use russet potatoes?
Yes, but they’re starchier and tend to break down more during baking. Yukon Golds or red potatoes hold their shape better and have a lovely creamy bite.
Can I freeze scalloped potatoes?
Definitely. Let them cool completely, then wrap well. Bake from frozen at 350°F until hot and bubbling.
What’s the best baking dish for this?
A deep ceramic or glass dish is perfect. Just make sure it’s oven-safe and greased well so the edges don’t stick.
More Cozy Recipes You’ll Love
If you’re in a comfort food mood, don’t miss this creamy chicken and rice soup or the ever-so-simple rosemary garlic mashed potatoes. Add a veggie side like honey glazed carrots and green beans and you’ve got a full meal ready to impress.
Try it this week and let me know how it turns out. I’d love to hear your twists in the comments. Don’t forget to pin it for later!
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Creamy Scalloped Potatoes
Ingredients
- Yukon Gold or red potatoes
- Fresh garlic minced
- Unsalted butter
- All-purpose flour
- Heavy cream or whole milk
- Parmesan cheese optional
- Fresh thyme leaves
- Kosher salt
- Black pepper
Instructions
- Use a mandoline or sharp knife to slice potatoes evenly, about 1/16-inch thick.
- In a saucepan, melt butter and cook garlic until fragrant.
- Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in cream until slightly thickened.
- Add parmesan, thyme, salt, and pepper to taste.
- Place sliced potatoes in a large bowl and coat with the warm cream sauce.
- Grease a baking dish and arrange potatoes upright like dominoes.
- Pour any remaining sauce over the top and sprinkle with extra cheese if desired.
- Cover with foil and bake at 375°F for 45 minutes.
- Remove foil and bake for another 20–30 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.