Classic Scalloped Potatoes
on May 26, 2019, Updated Jun 28, 2024
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Creamy and cheesy Classic Scalloped Potatoes are the king of decadent side dishes! They immediately add a whole lot of comfort to any plate.
This dish is also known is potatoes au gratin, but I think calling them “scalloped potatoes” make them a little more approachable and inviting. The fancy au gratin version is often served as perfectly lined-up rows of cheesy potatoes, and while it looks beautiful, this mama just doesn’t have the time to place every potato round just so in an immaculate line. Either way tastes just as incredible, though!
A creamy liquid bathes the potato slices in the baking dish, and melted cheese tops it all off. Seriously, I could kiss the person who invented scalloped potatoes — they are so darn good. Serve them up with ham for a holiday meal, next a slice of meatloaf, or as a side for grilled meats as a warm, gooey substitute for a classic potato salad. However you dish them up, they’re sure to please everyone who takes a bite.
Table of Contents
Why You’ll Love This Recipe
- Creamy and Comforting: Scalloped potatoes are the ultimate comfort food, with layers of tender potatoes enveloped in a rich and creamy sauce.
- Make-Ahead Option: This recipe can be prepped up to a day ahead of time. Just cover the dish with plastic wrap and refrigerate until ready to bake. This makes it perfect for busy weeknights or when hosting guests, as you can focus on other preparations on the day of serving.
- Crowd-Pleasing: Whether you’re serving a small family dinner or hosting a large gathering, scalloped potatoes are always a hit with guests.
Ingredients
- Butter
- Onion
- Dried Thyme
- Minced Garlic
- Salt & Pepper
- Russet Potatoes
- Chicken Broth
- Heavy Cream: half & half or canned evaporated milk can be used but it won’t be quite as silky and rich
- Bay Leaves
- Shredded Cheddar Cheese
See the recipe card below for full information on ingredients and quantities
How to Make Classic Scalloped Potatoes
Step #1. Melt the butter in a large dutch oven. Add the onion and saute for 5 minutes until softened. Stir in the thyme, garlic, salt, and pepper.
Step #3. Discard the bay leaves and transfer the potato mixture to an 8×8 baking dish. Spread evenly and top with cheese.
Step #2. Add the potatoes, cream, broth, and bay leaves. Bring to a simmer and cook for 10 minutes until potatoes are almost tender.
Step #4. Bake for 20 minutes until the cream is bubbling and the potatoes are tender. Let cool for 10 minutes, then serve.
Recipe FAQs
Potatoes don’t freeze all that well. They constrict and become a bit mushy after they’re thawed, but if you’re fine with your scalloped potatoes turning more into a mashed version after being frozen, then go ahead and store them in the freezer for up to 3 to 4 months in an airtight container. Reheat them in the oven.
The term “au gratin” is French and means covered with cheese or bread crumbs and browned. There has to be a crusty top, and you can make other dishes this way, like broccoli au gratin. Typically, a cheese, egg, or bread crumb topping makes the baked result crispy and crusty.
Yep! If I were getting this ready for an event or gathering a day early, I’d complete all of the stovetop steps and bake the scalloped potatoes for only about 10 minutes (not 20, as the instructions advise). Then, let them cool completely, cover them securely, and store them in the fridge overnight. Whenever you’re getting ready to serve the dish, stick them back into a 425 degree F. oven for about 15 to 20 minutes, or until everything is totally warmed, the cream is bubbling, and the top is golden-brown.
Expert Tips
- Be sure to use a starchy potato like a russet or Yukon for this dish. A waxy potato like a red won’t give the same results.
- If the potatoes are going to have to sit for a minute before you cook them in the sauce, place them in a bowl of cold water to keep them from browning. (The water might turn a color and get a frothy stuff on the top and that is just fine! It’s just the starch from the potatoes.)
- For speedier and easier slicing, consider using a mandolin, V slicer, or food processor to cut the potatoes.
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Classic Scalloped Potatoes
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1/4 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 1/2 pounds russet potatoes, 5 medium, peeled and sliced 1/8-inch thick
- 1 cup chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 4 ounces cheddar cheese, shredded (about 1 cup)
Instructions
- Preheat the oven to 425 degrees F.
- In a large dutch oven over medium-high heat, melt the butter. Add the onion, and cook until softened, about 5 minutes.
- Stir in the thyme, garlic, salt, and pepper, and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves.
- Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.
- Discard the bay leaves, and transfer the potato mixture to an 8-inch square baking dish. Gently press the potatoes into an even layer, and sprinkle the cheese evenly over the top.
- Bake until the cream is bubbling around the edges and the top is golden-brown, about 20 minutes.
- Let cool for 10 minutes before serving.
Notes
- You can sub grated Parmesan cheese for the cheddar if you’d like (that’s what’s shown in the pictures).
- Omit the thyme if you aren’t a big fan.
- Using a mandoline slicer or a v-blade slicer makes cutting the potatoes evenly thin much faster and easier; I’d recommend that or a food processor for the potato slicing.
- This is a great dish to prep ahead of time so that you can throw it in the oven later.
