Nothing says comfort food quite like a bubbling dish of creamy scalloped potatoes. Whether you’re craving a classic version or eager to try a new twist, these recipes promise rich, cheesy layers that melt in your mouth. Get ready to find your next family favorite—let’s dive into these 20 delicious ways to make scalloped potatoes!
Classic Cheesy Scalloped Potatoes
Ultimate comfort food doesn’t get more classic than this. These creamy, cheesy potatoes deliver pure nostalgia in every bite. You’ll want to make this dish for every holiday gathering.
Ingredients
– 2 pounds russet potatoes, peeled and sliced 1/8-inch thick
– 1 cup heavy cream, rich and velvety
– 1 cup whole milk, creamy and fresh
– 2 cups sharp cheddar cheese, freshly shredded
– 1/2 cup Parmesan cheese, finely grated
– 3 tablespoons unsalted butter, cold and cubed
– 2 cloves garlic, freshly minced
– 1 teaspoon kosher salt, coarse and flaky
– 1/2 teaspoon black pepper, freshly ground
– 1/4 teaspoon nutmeg, freshly grated
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of butter.
2. Arrange one-third of the potato slices in the prepared baking dish, overlapping them slightly.
3. Sprinkle one-third of the minced garlic, salt, pepper, and nutmeg evenly over the potato layer.
4. Combine the heavy cream and whole milk in a measuring cup, then pour one-third of the mixture over the potatoes.
5. Sprinkle one-third of both cheddar and Parmesan cheeses over the cream layer.
6. Repeat steps 2-5 two more times to create three complete layers.
7. Dot the top layer with the remaining cubed butter for extra browning.
8. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
9. Remove the foil and continue baking for 25-30 minutes until the top is golden brown and bubbly.
10. Let the potatoes rest for 15 minutes before serving to allow the sauce to thicken properly.
Keep these scalloped potatoes warm in the oven until ready to serve. The creamy sauce soaks into each tender potato slice while the cheesy top forms a beautiful golden crust. Try serving them alongside roasted chicken or as the star of your next brunch spread.
Garlic Parmesan Scalloped Potatoes
Just when you thought potatoes couldn’t get better, this garlic parmesan version elevates comfort food to new heights. Juicy layers soak up creamy sauce while crispy edges provide perfect texture contrast. Prepare for your new favorite side dish that disappears faster than you can make it.
Ingredients
– 3 pounds Yukon Gold potatoes, thinly sliced
– 1 cup heavy cream, rich and velvety
– 1 cup whole milk, full-fat and creamy
– 1 cup freshly grated Parmesan cheese, sharp and nutty
– 4 cloves garlic, freshly minced
– 3 tablespoons unsalted butter, high-quality and rich
– 1 teaspoon kosher salt, coarse and flaky
– ½ teaspoon black pepper, freshly ground
– ¼ teaspoon nutmeg, freshly grated
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Using a mandoline slicer, slice 3 pounds of Yukon Gold potatoes into ⅛-inch thick rounds for even cooking.
3. In a medium saucepan over medium heat, melt the remaining 2 tablespoons of unsalted butter until foamy.
4. Add 4 cloves of freshly minced garlic to the butter and cook for exactly 1 minute until fragrant but not browned.
5. Pour in 1 cup of rich heavy cream and 1 cup of creamy whole milk, stirring constantly.
6. Heat the cream mixture until small bubbles form around the edges, about 3-4 minutes—do not boil.
7. Remove from heat and whisk in 1 cup of freshly grated Parmesan cheese until completely melted.
8. Stir in 1 teaspoon of coarse kosher salt, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of freshly grated nutmeg.
9. Arrange one-third of the potato slices in overlapping layers across the bottom of the prepared baking dish.
10. Pour one-third of the cream sauce evenly over the first potato layer.
11. Repeat layering with remaining potatoes and sauce, creating two additional layers.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
13. Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and bubbly.
14. Insert a knife into the center—it should slide through the potatoes easily when fully cooked.
15. Let the potatoes rest for 15 minutes before slicing to allow the sauce to thicken properly.
16. Sprinkle with 2 tablespoons of finely chopped fresh parsley just before serving.
A golden-brown crust gives way to tender potato layers infused with garlicky cream sauce. The nutty Parmesan flavor deepens throughout each bite while the crispy edges provide satisfying texture. Serve alongside roasted chicken or as the star of your holiday table—leftovers reheat beautifully for breakfast with fried eggs.
Bacon and Cheddar Scalloped Potatoes
Crisp, golden potatoes layered with smoky bacon and sharp cheddar make this dish an irresistible comfort classic. Perfect for holidays or cozy dinners, it delivers rich flavor in every bite. Follow these precise steps for creamy, perfectly cooked results every time.
Ingredients
– 2 pounds Yukon Gold potatoes, thinly sliced
– 8 slices thick-cut bacon, chopped
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups heavy cream
– 1 cup whole milk
– 2 cups sharp cheddar cheese, freshly shredded
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Cook chopped bacon in a large skillet over medium heat until crisp, about 8-10 minutes.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon drippings in the skillet.
4. Add diced onion to the skillet and cook until translucent, about 5 minutes.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Sprinkle flour over onion mixture and cook for 2 minutes, stirring constantly to create a roux.
7. Gradually whisk in heavy cream and whole milk until smooth and slightly thickened.
8. Remove from heat and stir in 1 1/2 cups shredded cheddar, kosher salt, black pepper, and nutmeg.
9. Arrange one-third of potato slices in an even layer in the prepared baking dish.
10. Spread one-third of the cheese sauce over the potatoes and sprinkle with one-third of the cooked bacon.
11. Repeat layers twice more, ending with cheese sauce and bacon.
12. Cover dish tightly with aluminum foil and bake for 45 minutes.
13. Remove foil and sprinkle remaining 1/2 cup cheddar over the top.
14. Bake uncovered for 25-30 minutes until potatoes are tender and top is golden brown.
15. Let rest for 15 minutes before serving to allow sauce to thicken.
Ultimate comfort in every forkful, these potatoes emerge with a golden crust giving way to tender, creamy layers beneath. The sharp cheddar melds beautifully with smoky bacon, creating a rich depth that stands up to roasted meats or shines as the main event. For a stunning presentation, garnish with fresh chives and serve directly from the baking dish while still bubbling hot.
Herbed Scalloped Potatoes with Thyme and Rosemary
Zesty and comforting, these herbed scalloped potatoes deliver layers of creamy satisfaction. Thinly sliced potatoes bake in a rich, aromatic sauce until golden and bubbling. Perfect for holiday gatherings or cozy weeknight dinners.
Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced
– 1 cup heavy cream, rich and cold
– 1 cup whole milk, fresh and creamy
– 4 tablespoons unsalted butter, cut into small pieces
– 2 cloves garlic, freshly minced
– 1 tablespoon fresh thyme leaves, fragrant and stripped from stems
– 1 teaspoon fresh rosemary, finely chopped and aromatic
– 1 teaspoon kosher salt, coarse and evenly distributed
– ½ teaspoon black pepper, freshly ground
– ½ cup sharp cheddar cheese, freshly grated
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. Arrange half of the thinly sliced potatoes in an even layer across the bottom of the baking dish.
3. Sprinkle half of the minced garlic, fresh thyme leaves, chopped rosemary, kosher salt, and black pepper evenly over the potato layer.
4. Pour half of the heavy cream and whole milk mixture over the seasoned potatoes.
5. Repeat steps 2-4 with the remaining potatoes, herbs, and dairy mixture.
6. Dot the top layer with small pieces of unsalted butter for even browning.
7. Cover the baking dish tightly with aluminum foil to trap steam and cook evenly.
8. Bake at 375°F for 45 minutes until potatoes are tender when pierced with a fork.
9. Remove the foil and sprinkle the freshly grated sharp cheddar cheese evenly across the top.
10. Return to oven and bake uncovered for 15-20 minutes until cheese is melted and golden brown.
11. Let rest for 10 minutes before serving to allow the creamy sauce to thicken.
Warm from the oven, these potatoes feature creamy interiors and crisp, golden edges. The aromatic thyme and rosemary infuse each layer with earthy fragrance. Serve alongside roasted meats or as the star of a vegetarian feast with a bright green salad.
Slow Cooker Scalloped Potatoes
Ready for the easiest, creamiest potatoes you’ll ever make? Rich, cheesy, and hands-off, this slow cooker version delivers classic comfort with minimal effort. Simply layer, set, and forget for the ultimate side dish.
Ingredients
– 3 pounds thinly sliced Yukon Gold potatoes
– 1½ cups heavy cream
– 1 cup whole milk
– 4 ounces freshly grated sharp cheddar cheese
– 2 ounces finely grated Parmesan cheese
– 3 cloves minced garlic
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter
Instructions
1. Generously grease your 6-quart slow cooker insert with the 2 tablespoons of unsalted butter.
2. Arrange one-third of the thinly sliced Yukon Gold potatoes in an even layer across the bottom.
3. Sprinkle one-third of the minced garlic, kosher salt, black pepper, and nutmeg evenly over the potato layer.
4. Pour one-third of the heavy cream and whole milk mixture over the seasoned potatoes.
5. Sprinkle one-third of the sharp cheddar and Parmesan cheeses over the cream layer.
6. Repeat steps 2 through 5 twice more to create three complete layers, pressing down gently on the final layer.
7. Cover the slow cooker and cook on LOW heat for 6-7 hours until the potatoes are fork-tender and the top is golden brown.
8. Let the potatoes rest uncovered for 15 minutes before serving to allow the sauce to thicken properly.
Never underestimate the power of perfectly tender potatoes swimming in a velvety, garlic-infused cream sauce. The cheesy crust gives way to layers that hold their shape while melting in your mouth. Try serving them alongside a juicy roasted chicken or crumbling crispy bacon over the top for added texture.
Scalloped Potatoes with Gruyère and Caramelized Onions
Creamy, cheesy, and deeply comforting, this potato bake transforms simple ingredients into an unforgettable side dish. Caramelized onions add sweet depth while Gruyère creates that perfect golden crust. It’s the ultimate cold-weather comfort food that steals the show at any dinner table.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 2 large yellow onions, thinly sliced
- 2 cups freshly grated Gruyère cheese
- 3 cups heavy cream
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Melt 2 tablespoons unsalted butter in a large skillet over medium-low heat.
- Add thinly sliced yellow onions and cook for 25 minutes, stirring occasionally, until deeply golden brown and sweet.
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with remaining butter.
- Arrange one-third of the peeled, thinly sliced Yukon Gold potatoes in the prepared baking dish.
- Sprinkle one-third of the caramelized onions evenly over the potato layer.
- Combine heavy cream, minced garlic, fresh thyme leaves, freshly grated nutmeg, kosher salt, and freshly ground black pepper in a medium bowl.
- Pour one-third of the cream mixture over the first potato and onion layer.
- Sprinkle one-third of the freshly grated Gruyère cheese over the cream layer.
- Repeat layers two more times, ending with a final layer of Gruyère cheese.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
- Remove the foil and continue baking for 25-30 minutes until the top is bubbly and golden brown.
- Let the dish rest for 15 minutes before serving to allow the cream to thicken properly.
Buttery potatoes become meltingly tender while the Gruyère forms a crisp, nutty crust that contrasts beautifully with the creamy interior. Serve alongside roasted meats or as the star of a vegetarian feast—the caramelized onions provide a sweet counterpoint to the rich cheese that keeps everyone coming back for more.
Spicy Jalapeño Scalloped Potatoes
Nailing the perfect side dish just got easier. These spicy jalapeño scalloped potatoes deliver creamy comfort with a serious kick that cuts through the richness. You’ll want to make this for every gathering from now on.
Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced
– 1 cup heavy cream, rich and cold
– 1 cup whole milk, fresh and creamy
– 4 ounces sharp cheddar cheese, freshly shredded
– 2 fresh jalapeños, seeds removed and finely diced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter, cold and cubed
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper, freshly ground
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Arrange one-third of the thinly sliced potatoes in an even layer across the bottom of the baking dish.
3. Sprinkle one-third of the diced jalapeños and minced garlic evenly over the potato layer.
4. Repeat steps 2 and 3 twice more to create three complete layers.
5. In a medium saucepan, combine the heavy cream, whole milk, kosher salt, black pepper, and smoked paprika.
6. Heat the cream mixture over medium heat until it just begins to simmer, then immediately remove from heat.
7. Pour the warm cream mixture evenly over the layered potatoes, ensuring all potatoes are covered.
8. Top evenly with the freshly shredded sharp cheddar cheese.
9. Dot the surface with cold, cubed unsalted butter.
10. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
11. Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and bubbly.
12. Let the potatoes rest for 15 minutes before serving to allow the sauce to thicken. Seriously creamy with a subtle heat that builds with each bite, these potatoes feature tender slices that hold their shape while soaking up the spicy cream sauce. Serve alongside grilled steak or as the star of your next potluck—the jalapeño kick makes them unforgettable.
Scalloped Potatoes with Ham and Peas
Get ready for comfort in a baking dish. Golden potatoes layered with smoky ham and sweet peas create a satisfying meal. This creamy casserole comes together with straightforward prep and baking.
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 cup diced smoked ham
- 1 cup frozen sweet peas
- 1 ½ cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
- Melt the remaining 2 tablespoons of unsalted butter in a skillet over medium heat.
- Add the finely chopped yellow onion and cook for 5 minutes until translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Season the cream mixture with kosher salt, freshly ground black pepper, and freshly grated nutmeg.
- Arrange one-third of the thinly sliced russet potatoes in the prepared baking dish.
- Scatter one-third of the diced smoked ham and one-third of the frozen sweet peas over the potatoes.
- Repeat the layering process twice more, ending with a layer of potatoes.
- Pour the warm cream mixture evenly over the layered ingredients.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle the shredded sharp cheddar cheese over the top.
- Return the dish to the oven and bake uncovered for 20-25 minutes until the cheese is bubbly and golden brown.
- Let the casserole rest for 10 minutes before serving to allow the sauce to thicken.
Let the creamy sauce soak into each potato layer for maximum flavor. The finished dish offers tender potatoes with crispy edges and pockets of smoky ham. Serve it alongside a crisp green salad to cut through the richness.
Vegan Scalloped Potatoes with Cashew Cream
Perfectly creamy and satisfying, these vegan scalloped potatoes deliver rich comfort without dairy. Thinly sliced potatoes bake in a luxurious cashew cream sauce until tender and golden. This plant-based version rivals any traditional recipe with its decadent texture.
Ingredients
– 2 pounds Yukon Gold potatoes, thinly sliced
– 1 cup raw cashews, soaked overnight
– 2 cups unsweetened almond milk
– 3 cloves fresh garlic, minced
– 2 tablespoons nutritional yeast
– 1 tablespoon fresh lemon juice
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon grated nutmeg
– 2 tablespoons chopped fresh chives
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Drain the soaked raw cashews and combine them with unsweetened almond milk in a high-speed blender.
3. Add minced fresh garlic, nutritional yeast, fresh lemon juice, sea salt, freshly ground black pepper, and grated nutmeg to the blender.
4. Blend the mixture on high speed for 60 seconds until completely smooth and creamy.
5. Arrange one-third of the thinly sliced Yukon Gold potatoes in an even layer in the prepared baking dish.
6. Pour one-third of the cashew cream sauce evenly over the potato layer.
7. Repeat steps 5-6 twice more, creating three complete layers of potatoes and sauce.
8. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
9. Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and potatoes are fork-tender.
10. Let the dish rest for 15 minutes before serving to allow the sauce to thicken.
11. Sprinkle chopped fresh chives over the top just before serving.
Keep these scalloped potatoes warm for serving—the creamy cashew sauce firms up slightly as it cools. The Yukon Gold potatoes maintain their structure while becoming meltingly tender against the rich, savory sauce. For a complete meal, serve alongside roasted vegetables or a crisp green salad to contrast the dish’s comforting richness.
Scalloped Sweet Potatoes with Brown Sugar Glaze
Melt-in-your-mouth sweet potatoes get a caramelized upgrade in this comforting side dish. Thinly sliced sweet potatoes bake beneath a glossy brown sugar glaze until tender and golden. This simple preparation transforms humble ingredients into an impressive holiday-worthy dish.
Ingredients
– 3 pounds firm sweet potatoes, peeled
– 1 cup packed dark brown sugar
– 6 tablespoons unsalted butter, cubed
– 1/4 cup heavy cream
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Use a mandoline slicer to cut peeled sweet potatoes into 1/8-inch thick rounds for even cooking.
3. Arrange sweet potato slices in overlapping layers in the prepared baking dish.
4. Combine dark brown sugar, cubed butter, heavy cream, vanilla extract, sea salt, and nutmeg in a small saucepan.
5. Heat the glaze mixture over medium heat, stirring constantly with a whisk until butter melts completely.
6. Continue cooking the glaze for 2 minutes until slightly thickened and bubbling around the edges.
7. Pour the hot glaze evenly over the layered sweet potatoes, ensuring all slices are coated.
8. Cover the baking dish tightly with aluminum foil to trap steam.
9. Bake covered at 375°F for 45 minutes until sweet potatoes are fork-tender.
10. Remove the foil and continue baking uncovered for 20-25 minutes until the top is caramelized and bubbly.
11. Let the dish rest for 15 minutes before serving to allow the glaze to set properly.
Zesty caramel notes balance the natural sweetness of the tender potatoes. The edges become delightfully crisp while the centers remain creamy and soft. Serve alongside roasted turkey or ham for a holiday feast, or pair with grilled pork chops for an elevated weeknight dinner.
Scalloped Potatoes with Mushrooms and Swiss Cheese
A comforting classic gets an earthy upgrade with mushrooms and nutty Swiss cheese. This creamy potato bake delivers layers of flavor in every forkful. Perfect for holiday gatherings or cozy weeknight dinners.
Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced
– 8 ounces cremini mushrooms, sliced
– 2 cups shredded Swiss cheese, divided
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Melt 2 tablespoons unsalted butter in a large skillet over medium heat.
3. Add the finely diced yellow onion and cook for 3 minutes until translucent.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the sliced cremini mushrooms and cook for 6-8 minutes until browned and tender.
6. Remove the skillet from heat and stir in the fresh thyme leaves.
7. Arrange one-third of the peeled, thinly sliced russet potatoes in the prepared baking dish.
8. Spread half of the mushroom mixture evenly over the potato layer.
9. Sprinkle 2/3 cup of the shredded Swiss cheese over the mushrooms.
10. Repeat the layering process with another third of potatoes, remaining mushrooms, and another 2/3 cup cheese.
11. Top with the final layer of remaining potatoes.
12. In a medium bowl, whisk together the heavy cream, whole milk, kosher salt, black pepper, and freshly grated nutmeg.
13. Pour the cream mixture evenly over the layered potatoes, ensuring all potatoes are moistened.
14. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
15. Remove the foil and sprinkle the remaining 2/3 cup shredded Swiss cheese over the top.
16. Return to the oven and bake uncovered for 20-25 minutes until the top is golden brown and potatoes are tender when pierced with a knife.
17. Let the dish rest for 15 minutes before serving to allow the sauce to thicken.
Melted Swiss cheese creates a golden crust over tender potatoes infused with earthy mushroom flavor. The creamy sauce clings to each slice, making every bite rich and satisfying. Serve alongside roasted chicken or as the star of your vegetarian spread.
Loaded Scalloped Potatoes with Sour Cream and Chives
Every holiday table deserves this ultimate comfort food upgrade. Expect creamy, cheesy layers with a satisfying texture contrast that will have everyone asking for seconds. These potatoes balance richness with fresh herbal notes perfectly.
Ingredients
– 3 pounds russet potatoes, peeled and thinly sliced
– 2 cups heavy cream, rich and velvety
– 1 cup sour cream, tangy and cool
– 2 cups sharp cheddar cheese, freshly shredded
– 1/2 cup fresh chives, finely chopped
– 4 tablespoons unsalted butter, cold and cubed
– 1 teaspoon garlic powder, aromatic and finely ground
– 1 teaspoon onion powder, sweet and earthy
– 1 1/2 teaspoons kosher salt, coarse and flaky
– 1/2 teaspoon black pepper, freshly cracked
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of butter.
2. Combine heavy cream, sour cream, garlic powder, onion powder, kosher salt, and black pepper in a large bowl, whisking until completely smooth.
3. Arrange one-third of the potato slices in an even layer on the bottom of the prepared baking dish.
4. Pour one-third of the cream mixture over the potatoes, spreading it evenly with a spatula.
5. Sprinkle one-third of the shredded cheddar cheese and one-third of the chopped chives over the cream layer.
6. Repeat steps 3-5 twice more to create three complete layers, ending with cheese and chives on top.
7. Dot the surface evenly with the remaining cubed butter for optimal browning.
8. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
9. Remove the foil and continue baking uncovered for 25-30 minutes, until the top is golden brown and bubbly.
10. Let the potatoes rest for 15 minutes before serving to allow the sauce to thicken properly.
11. Garnish with any remaining fresh chives just before serving for maximum freshness.
What emerges from the oven is a masterpiece of contrasting textures—creamy interior meets crispy, cheesy crust. The tangy sour cream cuts through the richness while fresh chives provide bright herbal notes. Serve alongside grilled steak or as the star of your next potluck, where it will undoubtedly disappear first.
Scalloped Potatoes Au Gratin
Tender, creamy, and impossibly rich, this classic side dish transforms humble potatoes into pure comfort. Thinly sliced russets bake in a velvety cheese sauce until golden and bubbly. It’s the ultimate crowd-pleaser for holidays or cozy dinners.
Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced
– 1 ½ cups heavy cream
– 1 cup whole milk
– 2 cups sharp cheddar cheese, freshly grated
– ½ cup Parmesan cheese, finely grated
– 3 cloves garlic, minced
– 1 teaspoon kosher salt
– ½ teaspoon black pepper, freshly ground
– ¼ teaspoon nutmeg, freshly grated
– 2 tablespoons unsalted butter, softened
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the softened unsalted butter.
2. Arrange half of the thinly sliced russet potatoes in an even layer in the prepared baking dish.
3. Sprinkle half of the minced garlic, kosher salt, and freshly ground black pepper evenly over the potato layer.
4. In a medium saucepan, combine the heavy cream, whole milk, and freshly grated nutmeg over medium heat.
5. Heat the cream mixture until it just begins to simmer, then immediately remove it from the heat.
6. Pour half of the warm cream mixture evenly over the seasoned potatoes in the baking dish.
7. Sprinkle 1 cup of the freshly grated sharp cheddar cheese evenly over the cream-covered potatoes.
8. Layer the remaining thinly sliced russet potatoes over the cheese layer.
9. Season the top potato layer with the remaining minced garlic, kosher salt, and freshly ground black pepper.
10. Pour the remaining warm cream mixture evenly over the top potato layer.
11. Combine the remaining 1 cup of sharp cheddar cheese with the finely grated Parmesan cheese in a small bowl.
12. Sprinkle the cheese mixture evenly over the top of the casserole.
13. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
14. Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and bubbly.
15. Let the dish rest for 15 minutes before serving to allow the sauce to thicken. Overbaking tip: Watch carefully during the last 10 minutes to prevent the cheese from burning. Potato tip: Use a mandoline for uniformly thin slices that cook evenly. Resting tip: Don’t skip the resting time—it ensures perfect slicing and creamier texture.
Outrageously creamy with a crisp, cheesy crust, each bite delivers layers of tender potato and rich sauce. The nutmeg adds subtle warmth that complements the sharp cheddar beautifully. Serve alongside roasted meats or as the star of a vegetarian feast—leftovers reheat wonderfully for next-day indulgence.
Scalloped Potatoes with Dijon Mustard Sauce
Scalloped potatoes get a sophisticated upgrade with this creamy Dijon mustard sauce. Sharp, tangy notes cut through the richness, creating a comforting yet elegant side dish. Perfect for holiday gatherings or cozy weeknight dinners.
Ingredients
– 2 pounds Yukon Gold potatoes, thinly sliced
– 1 cup heavy cream, rich and velvety
– 1/2 cup whole milk, creamy and fresh
– 3 tablespoons Dijon mustard, sharp and tangy
– 1 cup sharp white cheddar cheese, freshly grated
– 1/2 cup Parmesan cheese, finely grated
– 1 small yellow onion, thinly sliced
– 3 cloves garlic, freshly minced
– 2 tablespoons unsalted butter, high-quality and rich
– 1 teaspoon fresh thyme leaves, aromatic and earthy
– 1/2 teaspoon smoked paprika, warm and smoky
– 1/4 teaspoon freshly ground black pepper, coarse and aromatic
– 1/4 teaspoon kosher salt, fine and pure
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Thinly slice 2 pounds of Yukon Gold potatoes using a mandoline for even cooking.
3. Melt the remaining 1 tablespoon of unsalted butter in a saucepan over medium heat.
4. Add 1 thinly sliced yellow onion and cook for 5 minutes until translucent.
5. Stir in 3 cloves of freshly minced garlic and cook for 1 minute until fragrant.
6. Pour in 1 cup of rich heavy cream and 1/2 cup of creamy whole milk, stirring to combine.
7. Whisk in 3 tablespoons of sharp Dijon mustard until the sauce is smooth.
8. Add 1 teaspoon of aromatic fresh thyme leaves, 1/2 teaspoon of warm smoked paprika, 1/4 teaspoon of coarse black pepper, and 1/4 teaspoon of fine kosher salt.
9. Simmer the sauce for 3 minutes until slightly thickened, then remove from heat.
10. Arrange half of the thinly sliced potatoes in the prepared baking dish in an even layer.
11. Pour half of the Dijon mustard sauce evenly over the potato layer.
12. Sprinkle half of the 1 cup of freshly grated sharp white cheddar cheese over the sauce.
13. Repeat with the remaining potatoes, sauce, and sharp white cheddar cheese.
14. Top evenly with 1/2 cup of finely grated Parmesan cheese.
15. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
16. Remove the foil and bake for another 20 minutes until the top is golden brown and bubbly.
17. Let the dish rest for 10 minutes before serving to allow the sauce to set. Zesty Dijon cuts through the creamy, tender potato layers, creating a perfect balance of sharp and rich flavors. The golden, crispy cheese topping contrasts beautifully with the velvety interior. Serve alongside roasted chicken or as the star of a vegetarian meal with a crisp green salad.
Scalloped Potatoes with Leeks and White Wine
Tender potatoes layered with aromatic leeks create this comforting classic. The white wine adds a subtle brightness that cuts through the rich cream sauce. This dish transforms simple ingredients into something truly special.
Ingredients
– 2 pounds Yukon Gold potatoes, thinly sliced
– 3 large leeks, white and light green parts only, thoroughly washed and sliced
– 1 cup dry white wine
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 4 tablespoons unsalted butter
– 3 garlic cloves, minced
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F and butter a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Melt the remaining 3 tablespoons of unsalted butter in a large skillet over medium heat.
3. Add the sliced leeks and cook for 8-10 minutes until softened but not browned, stirring occasionally.
4. Stir in the minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
5. Pour in the dry white wine and simmer for 5 minutes until reduced by half.
6. Add the heavy cream, freshly ground black pepper, and freshly grated nutmeg, bringing to a gentle simmer.
7. Arrange one-third of the thinly sliced Yukon Gold potatoes in the prepared baking dish in an even layer.
8. Spoon one-third of the leek and cream mixture over the potato layer.
9. Sprinkle one-third of the freshly grated Parmesan cheese over the sauce.
10. Repeat the layering process two more times, ending with Parmesan cheese on top.
11. Cover the dish tightly with foil and bake at 375°F for 45 minutes.
12. Remove the foil and continue baking for 25-30 minutes until the top is golden brown and the potatoes are fork-tender.
13. Let the dish rest for 15 minutes before serving to allow the sauce to thicken.
Zesty and creamy with perfectly tender potatoes, this dish offers layers of flavor in every bite. The golden-brown crust gives way to a velvety interior that pairs beautifully with roasted meats. For a stunning presentation, serve individual portions in ramekins garnished with extra thyme sprigs.
Smoked Gouda Scalloped Potatoes
Ready for the ultimate comfort food upgrade? Rich, creamy smoked Gouda takes classic scalloped potatoes to new heights. This decadent side dish delivers layers of flavor in every bite.
Ingredients
– 3 pounds Yukon Gold potatoes, thinly sliced
– 2 cups smoked Gouda cheese, freshly shredded
– 1 cup heavy cream, rich and cold
– 1/2 cup whole milk, full-fat
– 1/4 cup unsalted butter, cubed
– 2 cloves garlic, freshly minced
– 1 teaspoon kosher salt, coarse
– 1/2 teaspoon black pepper, freshly ground
– 1/4 teaspoon nutmeg, freshly grated
Instructions
1. Preheat your oven to 375°F and butter a 9×13-inch baking dish thoroughly.
2. Arrange one-third of the thinly sliced Yukon Gold potatoes in an even layer across the bottom of the prepared dish.
3. Sprinkle one-third of the freshly shredded smoked Gouda cheese evenly over the potato layer.
4. Repeat steps 2 and 3 twice more to create three complete layers of potatoes and cheese.
5. In a medium saucepan, combine the rich heavy cream, full-fat whole milk, cubed unsalted butter, freshly minced garlic, coarse kosher salt, freshly ground black pepper, and freshly grated nutmeg.
6. Heat the cream mixture over medium heat until small bubbles form around the edges, about 4-5 minutes—do not boil.
7. Carefully pour the warm cream mixture evenly over the layered potatoes and cheese, ensuring complete coverage.
8. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
9. Remove the foil and continue baking until the top is golden brown and bubbly, about 25-30 minutes.
10. Let the potatoes rest for 15 minutes before serving to allow the sauce to thicken properly. Every bite reveals creamy potato layers with the distinctive smoky flavor of Gouda cutting through the richness. The golden-brown crust provides satisfying texture contrast to the tender interior. Serve alongside roasted meats or as the star of a vegetarian meal with crisp green vegetables.
Scalloped Potatoes with Crispy Breadcrumb Topping
Looking for that perfect comfort food side dish? Layered potatoes bake into creamy perfection beneath a golden, crunchy crust. This version elevates the classic with a crispy breadcrumb topping that provides fantastic texture contrast.
Ingredients
– 3 pounds Yukon Gold potatoes, thinly sliced
– 2 cups heavy cream, rich and velvety
– 1 cup whole milk, fresh and creamy
– 2 cups sharp cheddar cheese, freshly shredded
– 1/2 cup Parmesan cheese, finely grated
– 1 cup panko breadcrumbs, light and crispy
– 4 tablespoons unsalted butter, cold and cubed
– 3 cloves garlic, freshly minced
– 1 teaspoon kosher salt, coarse and flaky
– 1/2 teaspoon black pepper, freshly ground
– 1/4 teaspoon nutmeg, freshly grated
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Thinly slice all Yukon Gold potatoes to 1/8-inch thickness using a mandoline for even cooking.
3. Arrange one-third of the potato slices in a single layer across the bottom of the baking dish.
4. Sprinkle one-third of the minced garlic, kosher salt, black pepper, and nutmeg over the potato layer.
5. Repeat steps 3-4 twice more to create three complete layers.
6. Pour the heavy cream and whole milk mixture evenly over the layered potatoes.
7. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
8. Meanwhile, combine panko breadcrumbs, shredded cheddar, grated Parmesan, and cubed butter in a medium bowl.
9. Use your fingers to work the butter into the breadcrumb mixture until it resembles coarse crumbs.
10. Remove the baking dish from oven after 45 minutes and carefully remove the foil.
11. Spread the breadcrumb mixture evenly over the top of the potatoes.
12. Return the dish to the oven and bake uncovered for 25-30 minutes until the topping is golden brown and potatoes are fork-tender.
13. Let the dish rest for 15 minutes before serving to allow the cream sauce to thicken.
14. Garnish with freshly chopped chives just before serving.
Fantastic textural contrast makes this dish memorable – the creamy, tender potatoes underneath pair beautifully with the crispy, cheesy topping. For a complete meal, serve alongside roasted chicken or grilled steak, letting the rich cream sauce mingle with the meat juices. The golden crust shatters with each spoonful, revealing layers of perfectly cooked potatoes beneath.
Scalloped Potatoes with Spinach and Feta
Zesty and comforting, this layered potato bake transforms simple ingredients into a showstopping side. Thinly sliced potatoes create perfect texture while spinach and feta add vibrant flavor. It’s the ultimate make-ahead dish for busy weeknights or holiday gatherings.
Ingredients
– 2 lbs russet potatoes, peeled and thinly sliced
– 1 large yellow onion, thinly sliced
– 5 oz fresh spinach leaves, roughly chopped
– 8 oz crumbled feta cheese
– 1 cup heavy cream
– 1/2 cup whole milk
– 3 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Layer half of the thinly sliced russet potatoes evenly across the bottom of the prepared baking dish.
3. Sprinkle half of the thinly sliced yellow onion evenly over the potato layer.
4. Distribute all of the roughly chopped fresh spinach leaves evenly across the onion layer.
5. Scatter half of the crumbled feta cheese over the spinach layer.
6. Layer the remaining thinly sliced russet potatoes evenly over the feta cheese.
7. Top with the remaining thinly sliced yellow onion and remaining crumbled feta cheese.
8. In a medium saucepan, combine 1 cup heavy cream, 1/2 cup whole milk, 2 tablespoons unsalted butter, 2 cloves minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg.
9. Heat the cream mixture over medium heat until it just begins to simmer, then immediately remove from heat.
10. Pour the warm cream mixture evenly over the layered potatoes, ensuring all surfaces are moistened.
11. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
12. Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and potatoes are tender when pierced with a knife.
13. Let the dish rest for 15 minutes before serving to allow the sauce to thicken. Ultimate creamy texture with crispy edges makes this potato bake unforgettable. The tangy feta cuts through the rich cream sauce beautifully. Serve alongside roasted chicken or as a vegetarian main with a crisp green salad.
Scalloped Potatoes with Roasted Garlic and Herbs
Now is the perfect time for comfort food that doesn’t skimp on flavor. This scalloped potato dish delivers creamy richness with aromatic depth. You’ll want to make it all season long.
Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced
– 1 head fresh garlic
– 2 tablespoons rich extra virgin olive oil
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 cup sharp white cheddar cheese, freshly grated
– 1/2 cup Parmesan cheese, finely grated
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves.
3. Drizzle the garlic with 1 tablespoon of olive oil and wrap tightly in foil.
4. Roast the garlic for 30 minutes until soft and golden brown.
5. Let the garlic cool completely, then squeeze the softened cloves from their skins.
6. Reduce oven temperature to 375°F.
7. Grease a 9×13 inch baking dish with the remaining olive oil.
8. Arrange one-third of the potato slices in an even layer on the bottom of the dish.
9. Whisk together the heavy cream, whole milk, mashed roasted garlic, thyme, rosemary, salt, and pepper in a medium bowl.
10. Pour one-third of the cream mixture over the potato layer.
11. Sprinkle one-third of the cheddar and Parmesan cheeses over the potatoes.
12. Repeat the layering process two more times, ending with cheese on top.
13. Cover the dish tightly with foil and bake for 45 minutes.
14. Remove the foil and continue baking for 25-30 minutes until the top is golden brown and bubbly.
15. Let the dish rest for 15 minutes before serving to allow the sauce to thicken. You’ll know it’s ready when a knife slides easily through the potatoes. For extra crispy edges, bake uncovered for the final 10 minutes. Always let scalloped potatoes rest—this ensures creamy, not runny, results.
Your finished potatoes will have tender layers with crispy, cheesy edges. The roasted garlic adds sweet, mellow depth that balances the rich cream sauce. Try serving alongside roasted chicken or as the star of your meatless Monday.
Scalloped Potatoes with Blue Cheese and Walnuts
Tender potatoes layered with creamy sauce and crunchy walnuts make this dish unforgettable. This scalloped potato recipe gets a sophisticated twist with bold blue cheese and toasted nuts. You’ll love how the flavors meld together during baking.
Ingredients
– 2 pounds Yukon Gold potatoes, thinly sliced
– 1 cup crumbled creamy blue cheese
– 1/2 cup toasted walnut pieces
– 1 cup heavy cream
– 1/2 cup whole milk
– 3 cloves fresh garlic, minced
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Thinly slice 2 pounds of Yukon Gold potatoes using a mandoline for even thickness, about 1/8-inch thick.
3. Arrange one-third of the potato slices in the prepared baking dish, overlapping them slightly.
4. Sprinkle one-third of the minced fresh garlic, kosher salt, and freshly ground black pepper over the potato layer.
5. Repeat steps 3-4 to create two more layers, ending with potatoes on top.
6. In a medium saucepan, combine 1 cup heavy cream, 1/2 cup whole milk, and 1/4 teaspoon freshly grated nutmeg.
7. Heat the cream mixture over medium heat until it just begins to simmer, about 3-4 minutes.
8. Pour the warm cream mixture evenly over the layered potatoes, ensuring all slices are coated.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
10. Remove the foil and sprinkle 1 cup crumbled creamy blue cheese evenly over the top.
11. Return the dish to the oven and bake uncovered for another 20 minutes until the cheese melts and bubbles.
12. While baking, toast 1/2 cup walnut pieces in a dry skillet over medium heat for 3-4 minutes until fragrant.
13. Remove the potatoes from the oven and let rest for 10 minutes before serving.
14. Sprinkle the toasted walnut pieces over the top just before serving.
Velvety potatoes contrast beautifully with the crunchy walnut topping and tangy blue cheese. The creamy sauce soaks into each potato layer, creating a rich, comforting texture. Serve this alongside roasted meats or as a standout vegetarian main course.
Summary
Looking for the ultimate comfort food? These 20 creamy scalloped potato recipes offer something delicious for every occasion. We hope you find a new family favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these comforting ideas for later.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
