Creamy Scalloped Potatoes
For this creamy scalloped potatoes recipe, we layer sliced potatoes and onions with a creamy sauce and melty cheese. Rich and savory, it’s a comforting holiday side dish that we often serve for weeknight dinners, too!
This recipe for creamy scalloped potatoes was a bit of a labor of love. You see, it was inspired by the creamy potatoes Shyanne’s grandma used to make. The problem? She never writes down a recipe for anything. All measurements are a pinch of this and a dash of that. Talk about cooking with your heart.
So, needless to say, this dish took a few rounds. The first batch burnt. The second was too tough. The third we aren’t talking about, but the fourth attempt was perfection.
We finally nailed it, and the best part? The final recipe is the easiest to make! You might reserve cheesy scalloped potatoes for holidays alongside oven roasted carrots or carrot cake bars, but after tasting this, you’ll want to make them every day.
🥔 A Note on Scalloped Potatoes vs. Au Gratin Potatoes
Technically, this dish is considered au gratin potatoes. Traditional scalloped potatoes are made with a cream sauce and no cheese while au gratin potatoes are marked by the distinct appearance of cheese.
However, growing up we called it all the same thing, referring to this dish as cheesy scalloped potatoes. Correct in the eyes of the culinary world? Definitely not. Delicious no matter what you call it? Absolutely!
🧀 Recipe Ingredients
Below is an overview of the key ingredients for this easy scalloped potatoes recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Potatoes – For the best results, we recommend using Yukon gold potatoes. They’re softer with a more buttery flavor than other varieties. If needed, Russet potatoes will also work.
- Butter – Use unsalted butter to avoid an overly salty taste.
- Milk – The more fat in your milk, the creamier your sauce will taste. Heavy cream or half and half also work well.
- Broth – Use homemade or storebought vegetable broth or chicken broth. Look for low-sodium varieties.
- Flour – We use gluten-free all-purpose flour, because it’s what we typically keep on hand, but regular all-purpose flour is just fine, too.
- Shredded Cheddar Cheese – For the ultimate melt factor buy a block of cheddar, and grate it yourself.
- Garlic and Onion – These add a sweet, savory, pungent taste, giving the dish lots of depth.
- Herbs and Spices – Round up your salt, pepper, garlic powder, onion powder, and thyme before you begin.
👨🏻🍳 How to Make Scalloped Potatoes
Before you begin, preheat your oven, and grease a 9×13 baking dish.
🤔 Troubleshooting & Tips
- Slice the potatoes into thin strips, roughly 1/8 inch thick.
- Avoid overcrowding. It’s okay for a little overlapping, but you don’t want one potato slice directly on top of another.
- Keep a close eye on your oven, and be careful not to burn the top layer of cheese. If it begins to brown too quickly, cover the dish with foil again, and continue to bake until the potatoes are tender.
🍗 Serving Suggestions
When you think of creamy scalloped potatoes, you probably think about serving them with an Easter or Christmas ham or even a Thanksgiving turkey. But we love to serve them with everything from baked chicken to tilapia and trout. Why save something so delicious for special occasions?
TIP: Save leftover glazed ham, and mix it into the potatoes before baking to turn this side dish into a complete meal. Boom! Dinner is served.
🍴 Make Ahead and Storage
Make-Ahead: Prepare the sauce, and layer the ingredients according to the recipe instructions. Then, instead of baking, let the dish cool, cover it with foil, and refrigerate for up to 2 days. To serve, let the mixture come to room temperature. Then, bake as normal.
Store: Once cool, you can cover the dish with foil, or transfer the leftovers to an airtight container. If you love yourself, portion them out in meal prep containers, and add protein for quick meals throughout the week. They’ll stay fresh in the fridge for up to 4 days.
⁇ Common Questions
We don’t find it necessary, but you can par-boil the potatoes to speed up the cooking process or just ensure they come out tender.
Avoid using the wrong potatoes, overcooking the potatoes, or letting the sauce simmer too long or over high heat. Follow our instructions as written, and you shouldn’t have a problem!
It’s likely either because they cooked too long, or you used a low-fat milk. You need the fat content to create a creamy sauce.
🍽️ More Easy Recipes
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Creamy Scalloped Potatoes Recipe
Equipment
- 1 (9×13 inch) Baking Dish
- 1 Large Skillet
Ingredients
- ½ yellow onion thinly sliced
- 4 pounds Yukon gold potatoes thinly sliced
- 3 Tablespoons unsalted butter
- ¼ cup 1:1 all-purpose gluten-free flour may sub regular all-purpose flour
- 2 ½ cups milk
- 1 cup vegetable broth
- 3 teaspoons minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon fresh thyme chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Grease a 9×13 baking dish with cooking spray.
- Slice the onions and potatoes into thin strips, about 1/4 inch in size.½ yellow onion, 4 pounds Yukon gold potatoes
- In a medium skillet, melt the butter over medium heat.3 Tablespoons unsalted butter
- Slowly whisk in the gluten-free flour. Then, add the milk and vegetable broth, whisking continuously.2 ½ cups milk, ¼ cup 1:1 all-purpose gluten-free flour, 1 cup vegetable broth
- Add the minced garlic, garlic powder, onion powder, thyme, salt, and pepper. Cook 2-3 minutes or until the sauce coats the back of a spoon, stirring frequently. Remove the skillet from the heat.3 teaspoons minced garlic, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 Tablespoon fresh thyme, 1 teaspoon garlic powder
- Layer half the potatoes evenly in the bottom of the baking dish. It's okay if they overlap slightly!
- Sprinkle the onions evenly on top.
- Pour half the creamy sauce evenly over the onions and potatoes.
- Sprinkle 1 cup of cheese on top.2 cups shredded cheddar cheese
- Repeat, adding a second layer of potatoes, onions, sauce, and cheese.
- Cover the dish with aluminum foil. Bake for 30 minutes.
- Remove the foil, and continue to bake 25-30 minutes or until the potatoes are fork-tender, the cheese is lightly browned, and the sauce is bubbling around the edges.
- Cool slightly, and getcha some of that!
These are a new favorite recipe and will be a staple at the dinner table!