Creamy Scalloped Potatoes Recipe

These Creamy Scalloped Potatoes layer thin russet slices with a garlic sauce made from cheddar, Parmesan, and whole milk. The covered bake softens the potatoes; the uncovered finish gives the cheese on top a chance to brown.

Even slicing and a short rest make the biggest difference here. Check the potatoes themselves before taking the dish out, then let the sauce settle before serving.

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Why You’ll Love This Recipe

• The sauce starts with a simple butter-and-flour roux.
• Cheddar and Parmesan bring both creamy texture and savory depth.
• Covered baking gives the potato layers time to turn tender.
• The final rest helps the sauce hold around each serving.

Key Ingredients

Russet potatoes: Peel and slice thinly and evenly. Follow the weight in the card because potatoes labeled large can vary considerably.

Butter and flour: Form the roux that thickens the sauce. Cook the flour briefly in the butter before adding milk.

Whole milk: Warm it gently before whisking it into the roux. Add it gradually to reduce lumps.

Cheddar and Parmesan: Melt the sauce portion off the heat. Reserve the remaining cheddar for the top during the uncovered bake.

Garlic, thyme, salt, and pepper: Build the savory flavor. Nutmeg is optional; it should support the sauce rather than dominate it.

Useful Tools

Use a 9×13-inch baking dish, a saucepan, a whisk, and foil. A sharp knife and steady cutting surface help keep the potato slices consistent.

The Chef Knife is from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife: Slice the potatoes as evenly as possible.
• Wood Cutting Board (paid link): Keep the potatoes stable while slicing.
• Spring Chef Measuring Cups and Spoons (paid link): Measure milk, flour, and the separate cheese portions.
• Pyrex Glass Mixing Bowls (paid link): Keep the sliced potatoes and prepared cheeses organized.
• DOWAN Baking Dish (paid link): Build the layers in the rectangular baking dish specified by the recipe.

How to Make Creamy Scalloped Potatoes

1. Prepare the oven and potatoes

Heat the oven to 350°F and butter the baking dish. Peel and thinly slice the potatoes as evenly as possible. Keep the slices together so they can go into the sauce promptly.

2. Cook the cheese sauce

Melt the butter over medium heat and cook the garlic for 1 minute. Whisk in the flour for about 2 minutes, then slowly add the warm milk. Cook for 5–7 minutes, whisking, until thickened. Remove from heat and stir in the sauce portion of cheddar, all the Parmesan, salt, pepper, thyme, and optional nutmeg.

3. Build the layers

Arrange half the potatoes in the dish and cover with half the cheese sauce. Repeat with the remaining potatoes and sauce, spreading it into the edges.

4. Bake covered, then finish the top

Cover with foil and bake for 45 minutes. Remove the foil, scatter the reserved cheddar over the top, and bake another 20–30 minutes until a knife slips easily through the center potato layers and the top is golden.

5. Rest and serve

Let the dish stand 10 minutes before serving. The sauce thickens slightly as it cools. Add fresh thyme only if you want the optional garnish.

Pro Tips and Troubleshooting

• Slice the potatoes evenly so the center layers cook at the same rate as the edges.
• Add warm milk gradually while whisking to keep the cheese sauce smooth.
• Test the center potatoes for tenderness, then rest the dish 10 minutes before serving.

Make-Ahead, Storage, and Reheating

For easier advance preparation, shred the cheese and measure the sauce ingredients ahead. Assemble and bake close to serving time for the most predictable texture; raw sliced potatoes can discolor if left exposed.

Refrigerate cooked leftovers in shallow portions within 2 hours. Keep at 40°F or below and use within 3–4 days. Reheat covered at 325°F until the center reaches 165°F, adding a little milk only if needed to loosen a dried edge. Freezing can make potatoes and dairy sauce grainier, so refrigeration is the better quality choice for short-term storage.

What to Serve With Creamy Scalloped Potatoes

Choose the dishes that fit your meal and the number of people at the table. These pairings bring different flavors and textures to the same menu.

• Cajun Roasted Turkey Breast: a turkey main for a smaller gathering.
• Smoked Ham with Honey Apricot Glaze: a sweet-and-smoky holiday main.
• Garlic Herb Brined and Roasted Chicken: a roast-chicken centerpiece for Sunday dinner.
• Southern Collard Greens with Turkey Legs: smoky greens for a Southern-style table.

Variations and Alternate Recipes

Different melting cheeses can change how smoothly the sauce comes together. For the closest result, keep the cheddar-and-Parmesan combination. These are other complete comfort-food sides rather than direct swaps inside this sauce.

• Dirty Smothered Potatoes: a loaded potato skillet for a comfort-food menu.
• Southern Baked Mac and Cheese: a creamy, comforting holiday side.
• Ultimate Baked Mac and Cheese: another complete baked macaroni option.
• Sweet Potato Casserole with Butter Pecan Crumble: a sweet-potato side with a crumb topping.

Frequently Asked Questions

Are these scalloped potatoes or potatoes au gratin?

Traditional naming varies. With cheese in the sauce and on top, this version has the rich character often associated with au gratin potatoes.

Why are the potatoes firm even though the top is browned?

The center layers can lag behind the surface, especially with thick slices. Cover loosely again and continue baking until a knife passes through the center easily.

Can I skip the resting time?

The potatoes will be harder to serve neatly and the sauce will be looser straight from the oven. The rest is included in the total time.

More AB Recipes

Round Out the Meal

• Green Beans and Bacon: a savory vegetable side.
• Honey Balsamic Brussels Sprouts: a sweet-tangy vegetable contrast.
• Traditional Cranberry Sauce: a bright, tart contrast to a rich holiday plate.
• Crockpot Glazed Carrots: a buttery vegetable side that leaves the oven free.
• Southern Candied Yams: a sweeter side for the holiday spread.
• Honey Butter Mashed Sweet Potatoes: a smooth sweet-potato side without a crumb topping.

Plan the Rest of the Table

• Southern Cornbread: a savory bread for catching pan juices.
• Soft and Fluffy Dinner Rolls: a soft bread option for guests.
• Cornbread Dressing with Roasted Chicken and Andouille: a separate dressing recipe with its own bread and liquid amounts.
• Million Dollar Deviled Eggs: a make-ahead starter for a holiday or potluck menu.
• Million Dollar Pound Cake: a sliceable dessert for the holiday table.
• Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.

Save This Recipe

Save this recipe for your next holiday meal or Sunday supper.