This Scalloped Potatoes recipe yields tender potato slices bathed in a rich, creamy sauce. It’s a classic, indulgent side that’s surprisingly simple to prepare from scratch and perfect for holiday meals or a comforting weeknight dinner.
These scalloped potatoes pair beautifully with a roast for Christmas, glazed ham for Easter, or any Sunday supper. Made with simple ingredients and a homemade cream sauce, they’re an impressive but accessible addition to any menu.
Kristen’s Keys for Scalloped Potatoes
Follow these tips to ensure tender potatoes and a silky sauce every time.
- Select the right potato. Starchy varieties like Yukon Gold or russet work best. Yukon Golds become especially creamy; russets are a fine substitute.
- Slice thinly. Cut potatoes into 1/8-inch slices for even cooking. A mandoline or a food processor slicing blade speeds this up and gives consistent thickness.
- Use full-fat dairy. Half-and-half or cream creates the richest sauce; whole milk can be used if necessary. Avoid low-fat or skim milk, which yield a thinner sauce.
- Flavor with shallot, thyme, and nutmeg. Sautéed shallot adds subtle sweetness, fresh thyme contributes an earthy note, and a pinch of nutmeg warms the sauce without overwhelming it.
5-Star Reader Review
One of my all-time favorite recipes! These potatoes often make an appearance on our table — perfect for family dinners and holiday feasts. -Will
How to Make Classic Scalloped Potatoes
Making scalloped potatoes from scratch is straightforward: slice, prepare a simple cream sauce, assemble, and bake. The homemade sauce comes together quickly and elevates the dish.
Step One: Slice Potatoes
Wash and peel the potatoes, then slice them into 1/8-inch-thick rounds. A mandoline makes this faster and more consistent, but a sharp knife works too. Layer the slices in a well-buttered baking dish while you make the sauce.
Step Two: Prepare Cream Sauce
Melt butter in a saucepan over medium-low heat, add minced shallot and sauté until softened. Whisk in the flour to form a paste and cook briefly to remove the raw flour taste.
Gradually whisk in the broth and then the half-and-half or cream to keep the sauce smooth. Season with salt, pepper, grated nutmeg, and thyme. Simmer, stirring, until the sauce thickens enough to coat the back of a spoon — this takes only a few minutes.
Step Three: Assemble and Bake
Pour the cream sauce evenly over the layered potatoes, pressing them gently so each slice is coated. Cover the dish with foil and bake at 375°F for 45 minutes. Remove the foil and bake until the potatoes are tender and the top is lightly golden, about 25–30 more minutes.
Let rest for 10–15 minutes before serving so the sauce settles for cleaner slices.
Recipe Modifications
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Add Cheese: Stir in grated cheese for a cheesy variation or follow a cheesy scalloped potatoes version if you prefer.
- Omit the Shallot: If unavailable, skip it and add a pinch of onion powder rather than using a full onion, which can overpower the sauce.
- Skip Thyme: The dish is still delicious without it.
- Double the Recipe: Use a deep 9×13 pan, cover, and bake at 375°F for 60 minutes; then uncover and bake 20–25 minutes more until tender.
Make-Ahead Instructions
To prepare ahead, bake the dish as directed, cool to room temperature, then cover tightly and refrigerate for up to 3 days. When ready to serve, remove from the fridge about 30 minutes to take the chill off, then reheat covered at 350°F until warmed through, about 30 minutes.
More Holiday-Worthy Side Dishes
- Broccoli Rice Casserole
- Sweet Potato Casserole
- Corn Casserole
- Potatoes Romanoff
- Mashed Potato Casserole
Homemade Scalloped Potatoes
Ingredients
- 2 pounds Yukon gold potatoes (about 4 cups sliced)
- 2 tablespoons unsalted butter, plus more for greasing the pan
- 2 tablespoons minced shallot
- 2 tablespoons all-purpose flour
- 1/2 cup broth (chicken or vegetable)
- 3/4 cup half-and-half or cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon grated nutmeg
- 2 teaspoons fresh thyme leaves (optional)
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 2-quart casserole dish.
- Wash and peel the potatoes, then slice them into 1/8-inch rounds. Arrange the slices in an even layer in the buttered dish.
- Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Add the minced shallot and sauté about 3 minutes until softened.
- Whisk in 2 tablespoons all-purpose flour to form a paste and cook 1 minute. Slowly whisk in 1/2 cup broth, then 3/4 cup half-and-half. Season with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon grated nutmeg, and 2 teaspoons fresh thyme.
- Simmer, stirring, until the sauce coats the back of a spoon, about 3–5 minutes. Remove from heat.
- Pour the sauce evenly over the potatoes, pressing gently so slices are coated. Cover with foil and bake 45 minutes. Remove foil and bake another 25–30 minutes until tender and lightly browned.
- Allow the dish to rest 10–15 minutes before serving.
Equipment
- 2-quart casserole dish
Notes
Potatoes: Yukon Gold or russet both work. Peeling is optional for Yukon Gold but recommended for russets.
Half-and-half: Whole milk or cream can substitute; avoid low-fat or skim milk.
Nutmeg: Freshly grated whole nutmeg is best; omit if unavailable.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Make-ahead: Bake, cool, cover tightly, and refrigerate up to 3 days. Reheat covered at 350°F until warmed through, about 30 minutes.
Leftovers: Store in an airtight container for up to 4 days in the refrigerator.
Nutrition
Calories: 171 kcal | Carbohydrates: 22 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 5 g | Sodium: 543 mg
Nutrition information is an approximation.
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This post was originally published in November 2018 and updated in 2026.