There’s something about a bubbling pan of creamy scalloped potatoes coming out of the oven that instantly makes the kitchen feel warm and inviting. Thin slices of tender potatoes layered in a rich, velvety cream sauce and baked until golden and bubbly… it’s the kind of comforting side dish that everyone reaches for first.
I’ve made these scalloped potatoes for years, especially around the holidays. In fact, they show up on our table for Easter, Sunday dinners, and just about any meal where a cozy side dish is needed.
What really makes this recipe special is the homemade cream sauce. Butter, flour, milk, cream, and garlic create a silky base that coats every layer of potatoes as they bake. As the potatoes cook, they absorb that rich sauce and become perfectly tender.
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And here’s a little trick I love adding that makes these taste like something you’d order at a steakhouse: a small spoonful of Dijon mustard and a pinch of nutmeg in the sauce. You won’t taste them individually, but they deepen the flavor and make the cream sauce taste extra rich.
To finish everything off, a light sprinkle of Parmesan and melted butter on top creates a beautiful golden crust that’s absolutely irresistible.
One bite and you’ll see why these potatoes are downright RIDICU-LICIOUS.
Table of contents
- Why You’ll Love This Creamy Scalloped Potatoes Recipe
- Ingredients for Creamy Scalloped Potatoes
- How to Make Creamy Scalloped Potatoes
- Nettie’s Kitchen Tips
- What to Serve with Scalloped Potatoes
- Frequently Asked Questions
- What potatoes are best for scalloped potatoes?
- Can scalloped potatoes be made ahead of time?
- How do you store leftover scalloped potatoes?
Why You’ll Love This Creamy Scalloped Potatoes Recipe
These potatoes are a classic for a reason. Here’s why this recipe works so well:
• Rich homemade cream sauce
• Perfectly tender layers of thinly sliced potatoes
• Simple pantry ingredients
• Beautiful golden top crust
• Perfect for holidays or Sunday dinner
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Ingredients for Creamy Scalloped Potatoes
For this recipe you will need:
• 2½ pounds Yukon Gold or russet potatoes, peeled and sliced about ⅛ inch thick
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (whole milk or 2% both work)
• ½ cup heavy cream
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon Dijon mustard
• ¼ teaspoon ground nutmeg
• 1 cup shredded sharp cheddar cheese (optional)
• 1 tablespoon melted butter
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped parsley (optional garnish)
How to Make Creamy Scalloped Potatoes
Step 1: Prepare the oven and baking dish
Preheat your oven to 375°F.
Lightly butter a 9×13 baking dish to prevent sticking and to add a little extra flavor around the edges.
Step 2: Make the creamy garlic sauce
In a medium saucepan over medium heat, melt 3 tablespoons butter.
Whisk in 3 tablespoons flour and cook for about 1 minute until smooth.
Slowly whisk in:
• 2 cups milk
• ½ cup heavy cream
Continue whisking until the sauce is smooth.
Add the seasonings:
• 3 cloves minced garlic
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon Dijon mustard
• ¼ teaspoon nutmeg
Cook for 3–4 minutes, whisking frequently, until the sauce thickens.
Step 3: Layer the potatoes
Arrange half of the sliced potatoes evenly in the prepared baking dish.
Pour half of the cream sauce over the potatoes so the slices are coated.
Add the remaining potatoes and pour the rest of the sauce evenly over the top.
If you like a cheesy version, sprinkle 1 cup shredded cheddar cheese over the top layer.
Step 4: Add the golden topping
Drizzle 1 tablespoon melted butter over the potatoes.
Then sprinkle 2 tablespoons grated Parmesan cheese evenly across the top.
This simple topping creates a beautiful golden crust while the potatoes bake.
Step 5: Bake the scalloped potatoes
Cover the baking dish loosely with foil and bake for 45 minutes.
Remove the foil and continue baking for another 20–25 minutes, until the potatoes are tender and the top is golden and bubbling.
Step 6: Let the potatoes rest
Allow the scalloped potatoes to rest for 10–15 minutes before serving.
This simple step allows the cream sauce to thicken and helps the layers hold together beautifully when scooped.
Sprinkle with fresh parsley before serving if desired.
Nettie’s Kitchen Tips
Slice potatoes thin and evenly
Thin slices cook more evenly and help the sauce thicken naturally.
A mandoline slicer works great
It saves time and ensures consistent slices.
Add onions for extra flavor
Thinly sliced onion layered between the potatoes adds wonderful flavor.
Try a steakhouse cheese blend
Use ½ cup Gruyère and ½ cup cheddar for an even richer flavor.
What to Serve with Scalloped Potatoes
These creamy potatoes pair beautifully with:
• baked ham
•roast beef
• beer can chicken
• meatloaf
• holiday dinners
They’re especially popular for Easter dinner and family gatherings.
Frequently Asked Questions
What potatoes are best for scalloped potatoes?
Yukon Gold potatoes are ideal because they create a naturally creamy texture. Russet potatoes also work well and become very tender when baked.
Can scalloped potatoes be made ahead of time?
Yes. You can assemble the dish up to 24 hours in advance, cover it, and refrigerate until ready to bake.
How do you store leftover scalloped potatoes?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave until warmed through.
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Creamy Scalloped Potatoes
Ingredients
- 2½ pounds Yukon Gold or russet potatoes peeled and thinly sliced a mandoline makes this easier
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon Dijon mustard
- ¼ teaspoon nutmeg
- 1 cup shredded cheddar cheese optional
- 1 tablespoon butter melted
- 2 tablespoons parmesan cheese grated
- 2 tablespoons parsley optional
Instructions
- Preheat oven to 375°F and butter a 9×13 baking dish.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and heavy cream. Add garlic, salt, pepper, onion powder, smoked paprika, Dijon mustard, and nutmeg.
- Cook for 3–4 minutes, whisking until the sauce thickens.
- Arrange half of the sliced potatoes in the baking dish. Pour half the sauce over the potatoes.
- Add the remaining potatoes and pour the rest of the sauce on top.
- Sprinkle cheddar cheese over the top if using.
- Drizzle melted butter and sprinkle Parmesan over the top.
- Cover with foil and bake 45 minutes.
- Remove foil and bake 20–25 minutes more until potatoes are tender and golden.
- Rest 10–15 minutes before serving.