Scalloped Potatoes
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Searching for the ultimate comforting potato side dish? These scalloped potatoes are exactly what you need! This recipe is inspired by the way my mom would make scalloped potatoes, and it has graced our table at countless family gatherings. Today, I’m sharing everything you need to know to make cheesy, comforting scalloped potatoes that’ll steal the show.
These scalloped potatoes have been part of my family’s table for as long as I can remember. I’ve made a few small tweaks over the years, but the heart of the recipe is the same: rich, comforting, and unapologetically cheesy.
Thinly sliced potatoes are layered with a creamy sauce infused with garlic, shallots, and fresh thyme, then topped with a generous mix of Parmesan and Gruyère, and baked until tender, with golden, bubbly edges. The result is velvety, savory, and deeply satisfying — elegant enough for a holiday spread, yet simple enough for a cozy weeknight. It’s the kind of side dish that steals the spotlight and just happens to be make-ahead friendly, too.
How to slice potatoes for scalloped potatoes
Having consistent, thin slices will mean your scalloped potatoes are tender and cook at the same rate. So, first things first, let’s talk about how thick scalloped potatoes should be. You’re aiming for ⅛ to ¼ inch thick slices. There are two ways to do this.
- With a mandolin: This is my favorite way! Simply set the thickness to ⅛ inch and go to town. Just remember to pop your safety guard on or wear some cut-resistant gloves.
- With a knife: For those of you without a mandolin, you can still get lovely potato slices, it’ll just take a teeny bit more time. First, grab a sharp chef’s knife, then slice them manually to around ⅛ inch thickness. I start this by slicing a small piece from the side of the potato to create a flat side, then I rest the potato on the flat part and slice away!
Variations of scalloped potatoes
This scalloped potato recipe is beautiful as it is, but I’ll occasionally make a variation to make it match whatever else I’m serving or just to mix it up. Here are some ideas:
- Add bacon or ham: Add some diced ham or crumbles of bacon between the layers for smoky, meaty scalloped potatoes.
- Add pesto: A spoonful of pesto adds a herby twist that pairs well with the creamy sauce.
- Cheese swap: If you want to use up whatever cheese is in the fridge or play with the flavors, add some sharp cheddar cheese, smoked gouda, or fontina.
Scalloped Potatoes Recipe
Ingredients
- 2 tablespoons butter
- 2 medium shallots (very thinly sliced – see notes)
- 2 cloves garlic (finely minced)
- 1 ½ teaspoons sea salt
- 1 teaspoon EACH: black pepper and fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup whipping cream
- 3 lb russet potatoes (peeled and thinly sliced)
- 1 cup grated gruyere (see notes)
- ½ cup grated parmesan
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Melt the butter in a medium-sized pot over medium heat. Add the shallots and cook just until they turn translucent, about 3 minutes. Add the garlic, salt, pepper, and thyme and cook for 1 minute more. Stir in the all-purpose flour.2 tablespoons butter, 2 medium shallots, 2 cloves garlic, 1 ½ teaspoons sea salt, 1 teaspoon EACH: black pepper and fresh thyme leaves, 2 tablespoons all-purpose flour
- Whisk in the milk and cream, bring to a gentle simmer, and simmer for 2 minutes until it's thickened slightly.2 cups whole milk, 1 cup whipping cream
- Spread ⅓ cup of the sauce on the bottom of an 8" x 10" baking dish. Add the potatoes in a single, slightly overlapping layer and then sprinkle with a tiny bit of both cheeses.3 lb russet potatoes, 1 cup grated gruyere, ½ cup grated parmesan
- Pour ⅓ cup of the sauce over the top (don't worry if it doesn't cover the potatoes), and then add another layer of potatoes. Continue layering potatoes, cheese, and sauce. When you get to the last layer of potatoes, use your hands to gently flatten them down if they're a bit puffy in the middle. Then, pour the remaining sauce over the top, spread it around, and then sprinkle with the remaining cheese.
- Cover the baking dish tightly with foil and bake for 60 minutes.
- Remove the cover from the baking dish and bake for another 15 minutes. If you'd like more color, broil on low heat (see notes) for 5-10 minutes until the top starts to brown. Let the potatoes rest for at least 20 minutes before serving so they set up a little.
Video
Notes
Nutrition
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My family loved this!
Fantastic! Thanks, Katherine!
Delicious! I would add more salt and pepper, but that’s just me.
This recipe inspired me to finally purchase a Mandoline, and it made all the difference!
Yay for mandolins! I love mine too!
Can anything else be used instead of whipping cream, I have IBS an can’t have that cream.
I haven’t tried replacing it but I think using all milk will work just fine. It won’t be quite as rich, but it will still be very good!
I’ve made these delicious scalloped potatoes and am sooo very happy how they turned out. As you can see, I like a little browned topping mmmmmm
My husband (& I) and our guests came back for 2nds, & 3rds!
They look fabulous! You’re making me hungry!!