Scalloped Potatoes

Learn how to make creamy, cheesy, delicious scalloped potatoes with this simple recipe.  It’s always a crowd pleaser!

This classic Scalloped Potatoes recipe is easy to make, full of great flavor, and always a crowd favorite! |

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.

Learn how to make traditional Scalloped Potatoes with this easy recipe! |

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?

These are seriously the BEST Scalloped Potatoes!! Perfectly creamy, cheesy, garlicky, and so delicious. |

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?

My all-time FAVORITE scalloped potatoes recipe! Easy to make, and so flavorful and awesome. |

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.

My favorite scalloped potatoes recipe! It's easy to make, super delicious, and always a crowd pleaser! |

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!

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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 stock 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


  1. Preheat oven to 400°F.
  2. 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.
  3. Meanwhile, grease a 9 x 13-inch baking dish 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.
  4. 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.
  5. Remove and sprinkle with the remaining 1 teaspoon thyme.  Serve warm.
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My all-time FAVORITE Scalloped Potatoes recipe! It's easy to make, full of great flavor, and ways a hit with a crowd. Perfect for the holidays! |

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340 comments on “Scalloped Potatoes”

  1. Hi! If I wanted to make this in advance and freeze it until the day of the party, is it okay to assemble it already in the dish, freeze then bake it on the day I need it? Thanks.

    • Hi Rina! We wouldn’t recommend freezing this. You could try to freeze this but we wouldn’t recommend it because of the delicate potatoes and the high dairy content. Dishes with a lot of dairy typically don’t freeze very well and these potatoes would likely get mushy. Also, making it in advance will likely cause the potatoes to turn grey/brown, because they’ll oxidize. What you can do in advance though (if you want), is cut the potatoes up in advance, (they just need to be cooked first, otherwise they oxidize). We’d suggest parboiling them. We hope this makes sense!

  2. I don’t see it in the recipe but is that thyme I see in the photos? Looks very appetizing. How much did you use?

    • Hi Phil! That is thyme and it is included in the ingredient list, but we used 2 teaspoons (divided). We hope you enjoy the recipe!

  3. I am trying it today! I didn’t have the thyme and stock though but it’s working out :)

  4. i would use a diffeent cheese. regular milk instead of low fat.

  5. We are trying this tonight. But I am adding green pepper to the onion/garlic combo and sprinkling the top with bacon bits. Pretty much anything you would put on a baked potato will work with this. Awesome thanks for your hard work!

  6. Hi!  Made these last night for Sunday dinner. The flavor was very good but they were watery? Do you think my sauce was not thick enough? Is the sauce so thick that you spoon it over the potatoes or pour it. I layered everything earlier in the day and put them in the fridge. Maybe that was it??  But, still tasted great!  Thanks!

    • Hi Alice! We’re glad you enjoyed these but are sorry to hear they came out a bit watery. :( It sounds like maybe the potatoes got too soggy from sitting in the fridge with everything for so long. That’s the only thing we can really think of, as we haven’t had this happen before.

  7. You can’t classify this as vegetarian when you use chicken stock in your recipe.

    • Hi Jay — we state that you can use chicken or vegetable stock (using the vegetable stock would make this vegetarian). We hope you enjoy!

  8. good morning.  i was wondering if you have ever used buttery potatoes for this 

  9. Alice- the watery-ness was due to assembling it ahead of time and then refrigerating it. From the sound of it, your sauce “broke” which is a very common problem with dairy based sauces and is the same culprit to blame for dishes like this not being prime to freeze before cooking. If you want to make it ahead of time and avoid the sauce breaking, cook the dish completely and then bring to room temp (or close, just not hot from the oven) and then refrigerate. I still wouldn’t advise freezing, but who knows it could work out fine. You just want to sauce to bind together completely. It might be a good idea to make an extra 1/3 recipe of sauce or so if going this route because the potatoes could soak up some extra when you reheat/rebake it

  10. Didn’t have but one cup of milk! Still turned out great

  11. These were good. Been looking for recipes without all the fat laden sticks of butter, cartons of sour cream. Just discovered your site. I plan to save it and look forward to browsing the recipes.

  12. The thyme sounds wonderfully interesting, I’m trying them for Easter and hope the change up doesn’t throw anybody off.

  13. Can I make these scalloped potatoes in a crock pot and if so how long do you suggest to cook at low or high ?

    • Hey there! We haven’t tried these in the crock pot, but it can be done. We would cook everything on high for 4-5 hours, or until the potatoes are tender. Sprinkle the cheddar cheese on top, cover, and cook for about 5 minutes more (to melt the cheese). We hope you enjoy!

  14. Four pounds of potatoes is way too much for a 9 x 13 casserole. I’d suggest half that amount. I also added fresh nutmeg and used heavy cream. All in all, the recipe was very easy to follow. Looking forward to seeing how it turns out. It’s in the oven now.

  15. Hi , making this for tomoro Easter brunch . Can I assemble today and refrigerate overnite ? 

    • Hi Kathleen! We’re so sorry for just now getting to your comment! We don’t advise making these in advance — unfortunately the potatoes will oxidize and making them in advance will cause them to be soggy.

  16. Can I put this together tonight and bake the next day?

    • Hi Janice! We don’t advise making these in advance — unfortunately the potatoes will oxidize and making them in advance will cause them to be soggy.

  17. I have never made scalloped potatoes before, and after trying this recipe, I feel like I’ll make them more often.  The combo of the cheeses and thyme with onion and Yukon gold potatoes was amazing… and I’m kind of lukewarm about potatoes :-)

  18. I have made so many different scalloped potato recipes.  I make it every year for Easter.  I’ve tried more elaborate recipes with added ingredients. However, this recipe…was nothing short of amazing.  The balance of flavors, the tenderness of the potatoes, was absolutely perfect. In the past, I’ve tried different kinds of cheeses, less cheese, more cheese.  Nothing beats this recipe.  It is a keeper.  Yes I know it is simple, but sometimes simple is best. It was a big hit. Thank you so much!!

  19. I made these as a side dish for Easter Dinner yesterday. They were delicious and I got rave reviews from my family. Thank you for the recipe.

  20. The taste was good, however, If I were to make it again I would par boil the potatoes, the reason being that although they were sliced quite thin with my mandoline, and cooked per the instructions, they came out a bit too firm in texture.

    • Thanks for sharing, we appreciate your feedback. We’re sorry they weren’t cooked quite enough, but we’re glad you enjoyed the taste!

  21. Tried making these today and they came out super watery.  I made them ahead of time and popped them in the fridge hoping to save time.  I’d suggest stating that you shouldn’t do that in the recipe. Super bummed.

    • Hi Bobbie! Oh that’s a bummer, we’re sorry. :( We don’t advise making these in advance — the potatoes will oxidize and making them in advance like that is what caused them to be soggy. We’re sorry about that!

  22. Made it tonight. Turned out great. I used lactose-free cheese and milk. I didn’t have onions so had to sub in powder. Don’t think I’ll bother with store bought again.

    Rating: 4
    • Thanks for sharing with us, Jeannie, we’re so glad to hear that!

  23. I used this recipe for our church Mother Daughter banquet, and they turned out excellent. I will continue to use this recipe for family occasions. I did make some changes for gluten free needs: used the gravy thickener (rice starch) instead of flour to thicken it and didn’t use the chicken stock, substituted plain water.

  24. I made these tonight and they were the best scalloped/au gratin potatoes I’ve ever made. I had to sub Russet potatoes, mild cheddar cheese and dried thyme instead of the original ingredients but this dish still came out perfect and delicious. Even my husband sat up and took notice and he’s generally a “it was fine” kinda guy when handing out food compliments. I can’t wait to remake this recipe again but with all the ingredients as written.

    Rating: 5
    • That’s such a nice compliment, Jen, we’re so happy you loved them!

  25. This was easy to make. I did some modifications–I forgot to buy fresh Parmesan, so I used the shaker kind you buy for spaghetti. Worked fine. It took another 15 minutes after taking the foil off to get the potatoes completely done. I did use a mandoline to slice them thin–could just be my oven. Delicious! I wanted to post a pic, but didn’t see where to do that?

    Rating: 5
    • Thanks for sharing with us, Theresa — we’re glad you enjoyed it! And in the future, you can share a pic on Instagram or Twitter, and use the hashtag #gimmesomeoven! :)

  26. Made today to have with pork chops. Loved it! Did not have fresh thyme, but still used thyme herb spice and alstroemerias added flax kernels to recipe. We will definitely do this one again. Very tasty.

    Rating: 5
  27. Heey….am trying this out today hope it turns out well?

  28. Went by this , and it was awesome cooked par cooked the potatoes with skin, then cut them much easier. The taste was awesome, we like them very much, Thank You!!!!

  29. great side dish

    Rating: 5
  30. I love scalloped and always looking for new ideas. This is the best recipe I’ve ever made the layers made a big difference with the cheese I added California blend vegetables as one layer, cauliflower broccoli and carrots because it’s a way to get people to have a vegetable and in one dish.Ibstemmed veggies before adding and was done a lot faster. Thanks for sharing!🌵Rosemary

    Rating: 5
    • Wow, thank you so much for your sweet compliment, Rosemary! We’re so glad to hear you loved this!

  31. I made this last night for dinner. Very good. I cut the recipe in half and it made plenty for my family. I used oregano instead of the thyme, gruyere cheese instead of Parmesan and leaks along with the onions. There are so many possibilities… Jalapeños and cilantro. This recipe makes for a good base!

    Rating: 5
    • We’re so happy you enjoyed them, Donna! We love that you used gruyere and leeks in this! And yes, you’re right, there are so many possibilities with cheese and herb combos. :)

  32. This recipe is our family’s favorite!!!

    Rating: 5