Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Scalloped Potatoes
Easy Scalloped Potatoes are a decadent side dish. With layers of potatoes, heavy cream and a touch of nutmeg. Perfect for holiday meals!
When it comes to side dishes, I gotta admit, any kind of potato is a favorite. Whether you’re talking Homemade Mashed Potatoes, Smashed Truffle Potatoes, Roasted Red Potatoes or Cheesy Air Fryer Potatoes. Anyway you serve potatoes, everyone is bound to love them. They are the perfect blank canvas to turn into all kinds of deliciousness.
Like these Easy Scalloped Potatoes. They are a classic for a reason! The rich decadent creamy sauce, the tender potatoes. It’s really a match made in heaven.
I used to not be able to tell the difference between scalloped potatoes and au gratin potatoes. To me they always tasted the same. In actuality au gratin potatoes are cheesy and scalloped potatoes are in a simple cream sauce. Because these potatoes have a little cheese I guess they are kind of some where in the middle. But oh what a delicious middle it is.
Let’s talk about what you need to make them:
Easy Scalloped Potatoes Ingredients:
- POTATOES: I use a combination of russet potatoes and Yukon gold potatoes. The high starch content in these potatoes helps thicken the creamy sauce as the casserole cooks. With russet potatoes, you will need to peel them first. Yukon gold potatoes you can leave the skin on.
- BUTTER
- GARLIC: Fresh minced garlic is perfect. It just gives a hint of garlic flavor but doesn’t overpower the dish.
- HEAVY CREAM: Heavy cream is a must. Scalloped potatoes are a creamy decadent dish and the cream is what helps make that happen. Don’t substitute milk or half and half.
- NUTMEG: Compliments the rich creamy sauce and potatoes very well.
- SALT/PEPPER: To make sure that the scalloped potatoes aren’t bland, make sure that you season your sauce well.
- ROMANO CHEESE: Traditionally scalloped potatoes don’t have cheese. But I couldn’t resist the urge to add a sprinkle of sharp and salty Romano cheese. You can also use Parmesan cheese which is similar in taste but not quite as sharp.
Step by Step Photos and Instructions:
These are called Easy Scalloped Potatoes because they are, well, easy to make. I’ve included some step by step photos and instructions to help you along the way. But basically, to make scalloped potatoes you need to slice the potatoes, make the sauce and then layer.
Use a mandolin or very sharp knife to cut potatoes into 1/8 inch slices. 
Layer 1/2 of the potatoes in the bottom of the casserole. Top with 1/2 of butter, 1/2 of cheese and 1/2 of garlic. 
Heat cream with salt, pepper and nutmeg just until warmed. Pour over half over the top. 
Top with second layer of potatoes, butter, garlic and remaining cream mixture. 
Top with remaining cheese and cook for another 25 minutes or until potatoes are tender and top has browned.
- STEP #1: Preheat oven to 350 degrees. Butter a 2qt casserole dish.
- STEP #2: Use a mandolin or very sharp knife to cut the potatoes into thin slices about 1/8 inch thick.
- STEP #3: :Layer 1/2 of the potatoes in the bottom of the prepared casserole dish. Scatter 1 tablespoon of butter and 1/2 of the garlic and 1/2 of the cheese over the top.
- STEP #4: Make the sauce by heating cream, nutmeg, salt and pepper just until steaming. Pour half of the sauce over the top of the potatoes.
- STEP #5: Repeat layers except for cheese. Cover and bake for 25 minutes. Uncover and top with remaining cheese and cook for another 25 minutes or until potatoes are tender. Remove from oven and allow to set for at least 5 minutes before serving.
Storage and Leftovers:
Scalloped potatoes will keep for a few days in the refrigerator. Simply reheat in the oven at 325 until warmed through or pop them in the microwave for a minute or so.
Easy Scallop Potatoes Recipe FAQ:
Traditionally, au gratin potatoes are cheesy and scalloped potatoes are cooked in a cream sauce with no cheese. These potatoes lie somewhere in the middle. They are not overly cheesy but there is a bit of cheese.
Scalloped potatoes are supposed to be fork tender. If you pierce them with a fork and it slides out easily they are done.
There could be a couple of different reasons for this. One: if you’re using a pre-sliced potatoes they could have added ingredients that make them watery. Two: If you keep sliced potatoes in water to prevent discoloration, you need to make sure to pat them dry very well.
Looking for a something to serve with scalloped potatoes? Try these main dishes!
Meatloaf with Herbed Cream Sauce is a classic meatloaf recipe with the addition of a decadent cream sauce. Its a family favorite!
Brined Fried Chicken you can’t go wrong with fried chicken! Follow this recipe for my secrets to make perfect fried chicken every time.
Scalloped potatoes make a great addition to your holiday table so serve them along side some Roasted Turkey Thighs.
Note: This recipe was originally published in 2011. Updated in 2023 with new photos, a slightly modified recipe and nutrition information.
Scalloped Potatoes
Ingredients
Ingredients:
- 1 1/2 lbs russet potatoes or yukon gold sliced into 1/8 inch slices
- 2 tablespoons butter cut into pieces
- 4 cloves garlic minced
- 1 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 cup freshly grated romano cheese
- Parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- Butter a 2 quart casserole dish. Place one layer of potatoes, overlapping in the bottom of the prepared dish. Sprinkle one tablespoon of the diced butter over the top. Sprinkle 1/2 of the minced garlic over the top. Top with 1/2 of the romano cheese.
- Heat heavy cream, nutmeg, black pepper and salt in a pot over medium heat. Once hot, but not boiling, pour half of the sauce over the top of the potatoes. Layer the remaining potatoes, butter and garlic over the top. Pour the remaining sauce over the top. Cover and cook for 35 minutes or until potatoes are tender and edges are bubbly.
- Remove from oven, top with remaining cheese. Cook for 10 more minutes, turn on the broiler and broil for 2 - 3 minutes or until the top is golden brown. Remove from oven and let stand 5 minutes. Serve hot.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Amanda
May 10, 2011 at 2:48 pmThat would explain why mine came out a little crispy! Haha. They were delicious though! Thank you for the recipe.
Deseree
May 10, 2011 at 12:39 pmOops thanks for noticing that Amanda! Pour the rest of the cream over the top of the potatoes before you begin baking them.
Amanda
May 8, 2011 at 4:47 pmI noticed it says only pour half of the cream sauce over the potatoes… But what do you do with the remaining sauce? Do you add it later or just throw it out?
StephenC
April 20, 2011 at 7:09 amBoy, this takes me back. My mother made scalloped potatoes quite often. They were cheap and we were feeding 7 of us. I’ve got a bag of Yukons on the kitchen counter even as we speak. Here we go!