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The Best Scalloped Potatoes bake into ultra-creamy, sliceable layers with no canned soup needed. Thin-sliced Yukon Gold potatoes are covered in a quick stovetop cream sauce thickened with cornstarch (naturally gluten-free), then layered, topped with Parmesan, and baked until bubbly and golden.
Total time is 1 hour and 15 minutes with an active prep time of 20 minutes.
Table of Contents
- Why You’ll Love Them
- Ingredients For My Scalloped Potatoes
- How To Make Scalloped Potatoes
- Kellie’s Tips for the Best Scalloped Potatoes
- Make-Ahead, Storage & Reheating
- The Best Potatoes for Scalloped Potatoes
- Ingredient Substitutions and Variations
- The difference between Scalloped Potatoes and Potatoes Au Gratin
- What To Serve With Scalloped Potatoes
- More Easy Side Dish Recipes
- Scalloped Potatoes Recipe
Kellie I’ve been making this potato dish since I started following you-at least 5 yrs ago! Love your recipes. Thank you❣️
– Carol
Why You’ll Love Them
- Crowd-pleasing option: Cheesy Parmesan crust or keep classic and creamy
- No canned soup: clean, homemade flavor with pantry staples
- Naturally gluten-free: cornstarch thickens the sauce until it’s silky-smooth
- Ultra creamy with sliceable layers
- Make-ahead friendly: assemble up to 48 hours in advance
Things like beef stew, mashed potatoes and meatloaf will soon be on constant repeat throwing that diet to the wind because there’s nothing I want less than a crispy, cold salad when the temperature won’t even crack 32 degrees outside. I want warm, cozy dinners with a belly filling side dish like these Easy Scalloped Potatoes because it’s like a warm hug for your soul.
There’s nothing better than homemade scalloped potatoes made from scratch. No box, no canned soups, just pure, clean ingredients that come together simply, easily and quickly.
A few years ago I made the BEST Potatoes au Gratin recipe from scratch, it’s totally cheesy deliciousness and easy to make. I just recently realized I never shared the base for that recipe which is the BEST Scalloped Potatoes recipe I’m sharing today, so here it is in all its creamy, garlic-y amazingness. I love this recipe so much that I even turned it into a main course with this easy Scalloped Potatoes and Ham recipe!
Ingredients For My Scalloped Potatoes
- Potatoes – Yukon gold potatoes have the perfect starch content and soak up the flavor of the sauce well. You can substitute with another starchy potato like a Russet Potato but red potatoes are waxy so they are not great for this recipe. Slice thickness: Aim for 1/8-inch (3 mm) for even cooking and neat layers.
- Butter – Room temperature salted butter adds the perfect richness and buttery flavor.
- Garlic – Fresh garlic cloves infuse the sauce with a subtle garlic punch.
- Cornstarch – Used to thicken the sauce to a silky smooth consistency, cornstarch keeps the recipe gluten free. You can substitute with flour if you prefer.
- Dairy – We use low-fat milk but you can substitute with heavy cream for a richer sauce or even half and half.
- Cheese – Not always traditional in scalloped potato recipes, we use a bit of parmesan cheese to enhance the flavor.
For the full ingredient list, measurements and instructions, see the recipe card below.
How To Make Scalloped Potatoes
This Scalloped Potato recipe is incredibly simple to make using ingredients you already have in your kitchen. I like to top mine with some freshly grated parmesan cheese but you can skip this step if you want.
- Prep: Heat oven to 350°F (175°C). Grease your baking dish. Slice potatoes to 1/8-inch thickness; pat dry with paper towels.
- Make the sauce: In a saucepan, whisk milk and half-and-half with cornstarch, garlic, onion, salt, pepper (and nutmeg, if using). Bring to a gentle simmer, whisking until lightly thickened and smooth, 2-4 minutes.
- Layer: Add a thin layer of sauce to the bottom of the dish. Arrange potato slices on top of the sauce slightly overlapping. Season lightly. Spoon more sauce over the potato layer. Repeat layers, finishing with sauce; sprinkle Parmesan on top, if using.
- Bake: Cover with foil and bake 40-50 minutes until mostly tender. Uncover and bake 15-25 minutes more until bubbling and golden with fork tender center.
- Rest: Let stand 5-10 minutes so the layers set for cleaner slices.
What to avoid: Don’t slice the potatoes too thick and don’t skip simmering the sauce to activate the cornstarch.
Kellie’s Tips for the Best Scalloped Potatoes
- Slice evenly (1/8-inch / 3 mm): Thin, uniform slices cook through at the same time and stack into neat layers. A mandoline makes this process move quickly.
- Use Yukon Golds: They hold their shape and stay creamy. Russets work but can turn softer and break more easily.
- Activate the thickener: Simmer the dairy with cornstarch until lightly thickened before layering, this prevents a watery sauce when baked.
- Season in the layers: Light pinches of salt and pepper on each potato layer = better, evenly seasoned bites.
- Right pan matters: A 2-quart (9×9-inch) dish gives ideal depth for tender centers and a golden top.
- Cover, then uncover: Bake covered first to steam the potatoes; uncover for the last 15–25 minutes to brown and reduce excess moisture.
- Rest 5–10 minutes: Layers set as it cools slightly, giving clean slices (and a creamier feel).
- Cheese your way: Keep it classic (no cheese) or add Parmesan on top; for a gratin vibe, add a little cheese between layers too.
- Troubleshooting: Sauce looks thin? It likely didn’t simmer long enough before layering, give it another minute on the stove next time. Greasy top? Oven was too hot or skipped the covered phase.
Make-Ahead, Storage & Reheating
- Reheat: Cover with foil and warm at 325-350˚F until hot; uncover last 5-10 minutes to re-crisp the top. Individual portions: microwave 60-90 seconds, then broil briefly to re-crisp.
- Make-Ahead (Unbaked): Assemble scalloped potatoes up to 48 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to bake time if starting cold.
- Make-Ahead (Par-bake option): Bake covered for 30 minutes, cool, cover, and refrigerate up to 48 hours. Finish baking, uncovered, for 20-30 minutes until hot and golden.
- Prevent Browning: If slicing potatoes early, soak the potatoes for 30 minutes in cold water; drain and pat dry thoroughly before adding sauce.
- Leftovers: Refrigerate leftover scalloped potatoes in an airtight container for 3-4 days.
The Best Potatoes for Scalloped Potatoes
My go-to potato for making Scalloped Potatoes is always the Yukon Gold. They’re buttery, starchy and hold their shape incredibly well in the sauce, not falling apart or becoming mushy.
If you can’t find Yukon Gold potatoes you can use Russet Potatoes which work equally well.
Ingredient Substitutions and Variations
- Add a little Heat: Add a pinch of cayenne or white pepper in the sauce.
- Dairy: Swap half-and-half with cream for extra richness or with 2% milk for lighter texture.
- Cheese options: Replace Parmesan with Gruyère, cheddar, or a blend for cheesy scalloped potatoes; for classic scalloped potatoes, skip the cheese entirely.
- Gluten-free note: Cornstarch keeps it naturally gluten-free, no flour needed.
- Add-ins: Chopped ham, cooked bacon, fresh thyme, or chives.
The difference between Scalloped Potatoes and Potatoes Au Gratin
While the base of Scalloped Potatoes and Potatoes Au Gratin are, basically, the same….Potatoes Au Gratin is also made with layers of cheese in between the layer of potatoes. Then, it’s commonly topped with a crispy crunchy topping (or not, it’s up to you) before baking to a cheesy, golden brown crust.
Scalloped Potatoes, on the other hand, don’t usually have cheese in them but they’re equally amazing because the potatoes are simmered and then baked in the creamy sauce which also turns golden brown on top….and everyone will fight over that crunchy, golden topping, so be ready!
So, in a nutshell….au Gratin potatoes are basically just cheesy scalloped potatoes that’s baked in a sauce and cheese.
What To Serve With Scalloped Potatoes
- Double Glazed Turkey Meatloaf – a HUGE hit with the kiddos!
- Best ever Oven Baked Chicken Breast – ready in a flash.
- Super easy Salisbury steak with Mushroom Gravy
- The Very Best Filet Mignon – so easy it’s silly.
- Slow Cooker Pork Loin Roast….a weeknight dinner winner
- The Best Roast Turkey
- How to Make Rotisserie Chicken
More Easy Side Dish Recipes
- Grilled Garlic Potatoes
- Garlic Parmesan Cheesy Potatoes
- Greek Lemon Potatoes
- The Best Mashed Potatoes
- Get a little fancy with TRUFFLED Potatoes Au Gratin!
- Super easy Twice Baked Potatoes
Want even more easy family approved recipes? Follow us over on Instagram!
Scalloped Potatoes Recipe
Equipment
- 1 2 quart baking dish
- saucepan
- mandoline or chef's knife
- whisk
- measuring cup
- measuring spoons
Ingredients
- 3 ounces Butter
- 1 garlic clove , minced
- 4 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 cups low-fat milk
- 5 cups thinly sliced yukon gold potatoes
- 1/2 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 350°.
- In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
- Gradually add the milk and bring to a boil.
- Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
- Remove from heat and stir in the potatoes.
- Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the parmesan cheese.
- Cover and bake 30 minutes.
- Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
- Remove from the oven and allow to stand 5-10 minutes before serving.
Video
Notes
- Slice potatoes into 1/8-inch rounds for even cooking and neat layers.
- Simmer sauce until lightly thickened before layering (activates cornstarch).
- Rest 5-10 minutes before serving.
- Reheat covered at 325-350°F until hot; uncover last 5-10 minutes to re-crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love your recipes and always go to your site for new ones.
Can the Scalloped Potatoes be frozen?
Thank you!!!
Yes, you can freeze the scalloped potatoes before baking. Just cover with plastic wrap and foil to help prevent ice crystals from forming. Bake from frozen, covered with foil for half the baking time and then uncover until golden and bubbly.
Kellie I’ve been making this potat dish since I started following you-at least 5 yrs ago! Love your recipes. Thank you❣️
Just What I was looking for !!
Great! Thank you so much!
Your recipes are great
Thank you!