Scalloped Potatoes

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks |

I know that most of you probably have your Easter dinner menus all planned out and grocery-shopped already.  But just in case there are any procrastinators out there (ahem, like me), I thought I’d sneak one more recipe in before the big day.  Because somehow in five years of blogging, I still have never a recipe for one of my favorite holiday side dishes, and it’s about freaking time.

Yes.  We’re finally talking scalloped potatoes today on Gimme Some Oven!

In my world, these spuds are a non-negotiable part of Easter dinner.  You’ve gotta make a ham, devil up some eggs, bake some carrots into a cake, and — if you’re feeling fancy — maybe even decorate some truffles for dessert.  But without fail, the dish that always has everyone coming back for seconds is that irresistibly creamy, cheesy, garlicky pan of scalloped potatoes.  I’ve never met a person who doesn’t go crazy over this dish.


While I’m a traditionalist with serving scalloped potatoes on Easter, I don’t stick with the traditional recipe that’s usually overflowing with cups of heavy cream, gobs of butter, and pounds of starchy Russet potatoes.  No offense to any traditionalists out there, but I can make a healthier version of this rich and creamy and cheesy dish with a few simple tweaks.  Let me show you…

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks |

First off, the first step to making delicious and velvety scalloped potatoes in my book is to nix the Russet potatoes and replace them with my favorite spuds — Yukon golds.  Grab a few pounds of those beauties, and slice them nice and thin so that they will cook through in a baking pan.

Then whip up your sauce.  I forgot to snap a pic of the sauce, but let me tell you what’s in

  • a few tablespoons of butter (instead of an entire stick)
  • lots of garlic (a healthy flavor booster)
  • one small onion (for even more flavor)
  • a few tablespoons of flour (to make a roux and thicken things up)
  • salt + pepper + fresh thyme (traditional seasonings)
  • …and a mixture of chicken or veggie stock + low-fat milk (in place of heavy cream)

That last item is key for this recipe.  The chicken stock adds extra flavor, the milk makes things nice and creamy, and the roux thickens things up without having to add in tons of heavy cream.  Trust me, you won’t even notice the missing cream.

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks |

To assemble the casserole, just layer half of your potatoes in a greased baking dish.  Pour half of the sauce on top of them, sprinkled with some Parmesan and sharp cheddar.  Then layer on the second half of the potatoes, topped with the remaining sauce and cheddar.  Cover the pan with aluminum foil and bake (covered) for 30 minutes.  Then remove the foil and let the potatoes crisp up (uncovered) for the final 25-30 minutes until they’re soft and cooked through and crispy on top.

The result?

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks |

Perfect scalloped potatoes.

I stand by it.  These guys are tender on the bottom, slightly crispy on top, bubbling over with creamy and cheesy deliciousness, and irresistibly GOOD.  They still won’t win any awards qualifying as “healthy” per se, but hey, they’re still much healthier than many of the recipes that were part of our childhoods, amen?

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks |

The other bonus to this recipe?  It only requires 15 or so minutes of prep time.  So you can spend more of your time on Easter hanging out with your family and friends, and less time tucked away in a steamy kitchen.

Win = WIN.

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks |

Hope that you enjoy this recipe as much as I do, and have a meaningful time celebrating the hope of Easter together with those you love!

Scalloped Potatoes

This classic scalloped potatoes recipe is made lighter with milk instead of heavy cream, delicious Yukon gold potatoes, and lots of garlic and Parmesan and cheddar to make them irresistibly delicious.


  • 3 tablespoons butter
  • 1 small white or yellow onion, peeled and thinly sliced
  • 4 large garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken or vegetable stock
  • 2 cups milk (I used 2% low-fat milk)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves, divided
  • 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)
  • 1 1/2 cups freshly-grated sharp cheddar cheese, divided
  • 1/2 cup freshly-grated Parmesan cheese


Preheat oven to 400 degrees F.

Melt butter in a large saute pan over medium-high heat.  Add onion, and saute for 4-5 minutes until soft and translucent.  Add garlic and saute for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined and saute for an additional 1-minute.  Pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens.  Then remove from heat and set aside.

Meanwhile, grease a 9 x 13-inch baking pan with cooking spray.  Then spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce, the sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese.

Cover the pan with aluminum foil and bake for 30 minutes.  Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.

Remove and sprinkle with the remaining 1 teaspoon thyme.  Serve warm.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks |

Leave a Comment:


  1. Amanda — March 31, 2016 @ 6:15 pm (#)

    This is hands down the best one I’ve made! So hungry from the smell I forgot to snap a pic! :-/ I will next time! 

    • Hayley @ Gimme Some Oven — March 31st, 2016 @ 8:11 pm

      Aww we’re so happy you liked it Amanda! :D

  2. Flo — April 5, 2016 @ 12:42 pm (#)

    At 55 years old I’d given up on making scalloped potatoes due to the hit or miss experience I’d had. I braved it out and made it for Easter Dinner (gasp) for family (true foodies -gasp again) and they were a SMASH from the grandkids on up to the adults. It was THE most commented about food item I served. My husband’s idea of a good compliment is ‘not bad’. He got up for seconds saying ‘these potatoes are really, really good!’ So yummy I’m making them again today just for the fun of it. Thanks for this recipe!

    • Hayley @ Gimme Some Oven — April 5th, 2016 @ 2:27 pm

      We’re so glad to hear this recipe worked out well for you Flo! We appreciate you giving it a try and we appreciate your feedback! :)

  3. Autmn — April 11, 2016 @ 4:48 pm (#)

    Worst recipe ever!  I’m no Martha Stewart but I can cook.  It turned out runny and the flavor was awful 

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 1:49 pm

      We’re sorry you didn’t care for this Autumn. It shouldn’t have been runny, and the flavor definitely shouldn’t be “awful.” We hope you’re able to find another recipe that works better for you.

  4. Susan — April 11, 2016 @ 9:34 pm (#)

    Great recipe! I made these tonight- super easy and tasty!  

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 10:06 pm

      Thanks Susan — we’re so glad you enjoyed them!

  5. Caylee — April 18, 2016 @ 9:04 pm (#)

    These are soooooooooooo good!!! I’m a decent baker, but not so much a cook but these were wicked easy to make. I was worried the sauce would break on me but it went perfect. I actually just got done eating these alone for dinner haha. I’ll be good and have a salad but these are really incredible. Thank you so much for sharing.

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 9:07 am

      Thanks Caylee — we’re so happy you loved these! :D

  6. Azalia — April 20, 2016 @ 12:16 pm (#)

    Thank you for sharing your recipe 😊

    • Hayley @ Gimme Some Oven — April 21st, 2016 @ 7:29 pm

      You’re welcome — we hope you enjoy it! :)

  7. Andrea — April 24, 2016 @ 6:08 pm (#)

    These all looked and smelled delicious but i couldn’t find yukon potatoes, so i used white/gold potatoes instead and after 1 hour or so in the oven they were still not cooked? i wonder if i should have boiled them before slicing they would cook evenly and be soft and not crunchy and raw. But even after that i really liked the cream sauce and im probably going to use it for pasta one of these days :0 

    • Hayley @ Gimme Some Oven — April 25th, 2016 @ 5:19 pm

      Hi Andrea! Oh no, we’re so sorry to hear that! Hmmm, yukon gold potatoes are creamier and more tender, so it could be that the white/gold potatoes just needed more time, or that they should have been boiled a bit beforehand. We haven’t had any problems with the yukon golds though. We’re glad you enjoyed the sauce! Hopefully you can give this another try with the yukons and it will be better next time!

  8. Sam — May 8, 2016 @ 8:34 am (#)

    I’ve made these before – and LOVED them.  They were such a hit, and so easy to make!  I want to make them again for a potluck, could you make ahead before baking and let it set in the fridge for a few hours?  Or would the potatoes get soggy sitting in the sauce?  Thanks!

    • Hayley @ Gimme Some Oven — May 15th, 2016 @ 5:28 pm

      Thanks Sam — we’re so glad to hear that! We wouldn’t really recommend making these ahead of time though, as the potatoes will oxidize and turn greyish brown. :(

  9. Luci — May 10, 2016 @ 2:12 am (#)

    I made this for my roommates (I’m a college student) and they went bananas! I made three pans and there is only half a pan left. Amazing recipe that does not demand a lot for busy people like me. I substituted the thyme with oregano and it actually worked out pretty successfully too – bringing a more lady flavor. Thanks so much for sharing!!

    • Hayley @ Gimme Some Oven — May 15th, 2016 @ 10:23 pm

      We’re so glad these were a hit with your roommates Luci — thanks for giving the recipe a try! :)

  10. Frustrated — May 21, 2016 @ 9:07 pm (#)

    I enjoyed your recipe but you should know that your mobile website is so bogged down with intrusive ads that it was actually unusable in the kitchen. Given the option I would not use your website again.

  11. KarenB — May 23, 2016 @ 7:31 pm (#)

    Love ALL of your recipes!  Thanks for this one. I have them in the oven right now!  Serving with bbq NY strip steak and roasting Brussels sprouts in the oven the last 20 min or so next to these potatoes. 

    • Hayley @ Gimme Some Oven — May 23rd, 2016 @ 10:24 pm

      Thank you for your sweet comment Karen! That meal sounds fantastic, and we hope you enjoy the potatoes! :)