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Scalloped Potatoes

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My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe.

Scalloped Potatoes Recipe

Anyone else out there still have yet to plan your menu for Easter Sunday this coming weekend?

Well, good news: 1) you’re not alone and 2) I’ve gotcha covered!

We have all sorts of delicious recipes here on our Easter section of the blog that are sure to please a crowd. If you’re feeling those brunch vibes, there’s everything from my favorite 1-hour cinnamon rolls, to the world’s best sour cream coffee cake, to a classic breakfast casserole, to nearly every way to prepare eggs, to mimosas and more. Or, if you’re going more of the Easter dinner route, our family’s favorite salad, classic deviled eggs, these perfectly roasted Brussels sprouts, an easy fruit salad, these quick 1-hour soft and buttery dinner rolls might be calling your name. Of course, carrot cake (or this vegan, gluten-free carrot cake) is also a must around here every Easter.

But the other non-negotiable for me each Easter, Christmas, Thanksgiving and — let’s be real — any night of the year that I’m craving some creamy, garlicky, cheesy comfort food?

Scalloped potatoes. ♡

Specifically, these scalloped potatoes (which are technically potatoes au gratin). In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.

Scalloped Potatoes Recipe | 1-Minute Video

Scalloped Potatoes Ingredients:

The ingredients to make this classic scalloped potatoes recipe are pretty simple. You’ll need:

  • Yukon gold potatoes: I prefer these to Russets because of their nice creamy texture and buttery flavor. Be sure to slice them uniformly — about 1/4-inch thick — so that they will cook evenly.
  • Shredded cheese: It’s important to have a good melty cheese for these. I have always preferred a nice sharp cheddar (not one that has been aged, since those don’t melt as well). But I have also made these with mozzarella, gouda, fontina and gruyere, and all have been delicious. So feel free to pick your favorite, or use a mix! Plus, some freshly-grated Parmesan is also a must.
  • Sliced onion: For extra flavor. I always cook the onion in the sauce, and then strain it out and add it to the middle layer of the potatoes, so that there aren’t a bunch of onion slices sitting on the top layer.
  • Garlic: If you ask me, the more the merrier. The recipe calls for 4 cloves, but I’ve used up to 8 before. :)
  • Fresh thyme: I’ve always used fresh thyme as my main seasoning for scalloped potatoes, but you could also use a teaspoon of dried thyme instead. Or any other favorite fresh herbs or dried seasoning blends! (I occasionally love adding a teaspoon of Cajun seasoning to my sauce — it’s delicious.)
  • Cream sauce: In lieu of heavy cream, my sauce for this recipe calls for a roux with butter and flour, whole milk and chicken stock (or vegetable stock).

Yukon Gold Potatoes for Scalloped Potatoes

How To Make Scalloped Potatoes:

To make this scalloped potatoes recipe, simply…

  1. Make the cream sauce. Sauté onion and garlic in butter until softened. Then stir in the flour to form a roux and help to thicken the sauce, followed by the stock, milk, salt, pepper and thyme. You want to cook the sauce until it just reaches a simmer. (Don’t let it boil, otherwise it can “break” and become watery once baked.)  Then remove it from the heat until you’re ready to put it to use.
  2. Layer the potatoes. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  3. Bake: Cover the pan lightly with aluminum foil and bake for 30-35 minutes, or until the sauce is all bubbly around the edges. Remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through and the cheese on top is nice and golden. (If the cheese starts to get too brown on top, just lightly cover the top with a sheet of foil again until the potatoes are ready to go.)
  4. Cool. Transfer the pan to a wire cooling rack and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
  5. Serve. This casserole is definitely best fresh out of the oven, so dive in while it’s nice and warm!

How To Make Scalloped Potatoes

Possible Recipe Variations:

There are all sorts of delicious ways that you can customize these homemade scalloped potatoes if you would like. For example, feel free to…

  • Add bacon or ham: Diced cooked bacon or ham would be a delicious addition here! (Or go for the gold and make scalloped potatoes with ham and bacon!)
  • Add greens: Fresh kale or baby spinach would also be delicious. Just stir a large handful to the sauce before layering the potatoes.
  • Add pesto: For an extra herby twist, feel free to stir 1/4 cup of basil pesto into the sauce.
  • Use half sweet potatoes: I also love making a version of this dish with half Yukon gold and half sweet potatoes. The sweet/savory combo is such a winner.
  • Use a different cheese: Mozzarella, gouda, fontina or gruyere would also be delicious in place of the sharp cheddar. Or you could also sprinkle some extra crumbled/diced brie, goat cheese, or feta into the casserole.
  • Use cream: Feel free to sub in heavy cream for half of the milk for an even creamier dish.
  • Make it gluten-free: Just use a gluten-free all-purpose flour blend (in place of the standard AP flour). Or whisk 2 tablespoons of cornstarch into the cold milk before adding it to the sauce.

Scalloped Potatoes

Make-Ahead Instructions:

Over the years, I’ve had lots of you ask if you can prep this recipe in advance — and the answer is yes! For make-ahead scalloped potatoes, just bake the scalloped potatoes and let them cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days. And on the day you are ready to serve them, bake the pan covered (with foil) at 350° for 30 minutes, or until the potatoes are warmed through.

Scalloped Potatoes

More Potato Recipes:

If you love this recipe, be sure to check out some of my other potato faves including:

Enjoy, everyone!

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Scalloped Potatoes Recipe

Scalloped Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 392 reviews
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 80 minutes
  • Yield: 10 -12 servings 1x


My favorite recipe for garlicky, cheesy, perfect scalloped potatoes.


  • 3 tablespoons butter
  • 1 small white or yellow onion, peeled and thinly sliced
  • 4 large garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken stock or vegetable stock
  • 2 cups whole milk (or half and half)
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves, divided
  • 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
  • 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
  • 1/2 cup freshly-grated Parmesan cheese, plus extra for serving


  1. Prep oven and baking dish: Heat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
  2. Sauté the onion and garlic. Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.
  3. Simmer the sauce. Gradually 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 just barely begins to simmer around the edges of the pan and thickens.  (Avoid letting it reach a boil.)  Then remove from heat and set aside.
  4. Layer the potatoes.  Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.  (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  5. Bake: Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  6. Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
  7. Serve. Serve warm.


Shredded cheese: As always when melting shredded cheese into a recipe, it’s best if you grate the cheese yourself just before adding it to the recipe.  Store-bought shredded cheese usually contains a coating that prevents it from melting smoothly.

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957 comments on “Scalloped Potatoes”

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  1. Awesome quick Prep !
    Firehall Approved after adding bacon between layers & 1 1/2 tsp. Cayenne (MILD heat)
    Everyone Raved about them

  2. These were delicious! I made half of the recipe and am still trying to figure out how anyone could fit four pounds of potatoes in a 9×13, plus sauce, plus cheese. Regardless, it was perfect, and I will definitely make (half of) the recipe again.

  3. I’ve never made au gratin potatoes, but I made these for Christmas and they turned out delicious! I did cut down on the potatoes.. about 2.5 lbs. I love the idea of adding leeks and using different cheeses. Delicious with steak and broccoli.

  4. Having never made scallop potatoes before, I was a unsure how this recipe was going to turn out. I substituted fresh garlic for powered and lowered the salt.

    Used the full 4lbs in a 9×13, fit great, no issues and potatoes were cooked to perfection.

    Turned out delicious! We’ll definitely be making it again.

  5. Really good! So creamy and cheesy!

  6. THis looks incredibly delicious :)

  7. Made this tonight and it was delicious! I didn’t have thyme or parmesan cheese, so I used Italian seasoning and more cheddar cheese.

  8. Delicious! I had russets and they worked fine. I also double layered the potatoes. It was a perfect accompaniment to the ham we had a dinner.

  9. I cut the recipe in half and it was very good. Loved the fact you used 2% milk and not heavy cream. My husband even liked it! Will make again. Thanks

  10. AMAZING! I made these tonight and they’re delicious. I followed the recipe and they came out just wonderful. Big hit with the whole family; I’ll be making these regularly from now on. Thank you so much!

  11. Always thought making scalloped potatoes was a lot of work but this recipe is straight forward and easy, the result….a husband saying these are the best scalloped potatoes he’s ever had!!!

  12. Wondering how this can be vegetarian when it calls for Chicken Stock? I plan to make this – but of course replacing it with veggie stock.

  13. I have made this several times now, and do a combination of potatoes and yams. Delicious.

  14. Can you make this a day before?

  15. Loved your recipe, especially the sauce! Yum! I had a bunch of sliced ham left over, so I added that in between the 2 layers of taters & cheese. It made the main course!

  16. Can I make this a day ahead?

  17. My cooking automatically ignores and replaces any “Low fat, 2% milk or other such ingredients.” I realized about 4 years ago that I would ignore the majority of these nearly tasteless substitutes. You may do what you wish with your own cooking-I’m not trying to change your mind(s).

    My substitutes: I walk 3-4 miles 6 out of 7 days every week. And, I do a moderate full circuit of Kettle Bell exercises every other day. I can eat anything I wish. I am in love with scalloped potatoes (I include half-half or cream, cooked ham or thick sliced bacon and even hot dogs when my meat supply was down to a choice—hot dogs or the last of my frozen meatloaf. I’d stick with the hot dogs.

  18. Just curious how much half and half or cream to use in replacement of the roux? Someone may have asked already but I couldn’t find it in the comments. Thanks in advance!

  19. Has anyone made these in a crockpot?

  20. These are not scalloped patotoes, they are au gratan potatoes and they are brilliant! Just sayin!

  21. Did you peel the potatoes?

  22. Absolutely can’t wait to try this recipe! Was just wondering though if it can be done in a crockpot with the same results?

  23. Can you bake these the day before? If so, how do you keep them from drying out, and any tips on reheating?

  24. Can this dish be made the day before? If so, what’s the best way to do it to retain the goodness?

  25. Hello! I am in the process of cooking this recipe now and it smells great! I am a little confused about the part that says “I usually strain out all the onions and add them here too.” What are we adding? I was confused and I didn’t know if I was supposed to strain the onions out or not because I wasn’t sure what we were adding.

  26. Honestly, these were pretty bad. There’s too much onion and I could barely taste the cheese. I would recommend completely cutting out the onion (or use half) and stirring 1.5 cups of the cheese into the sauce for melting instead of layering it in. I did like the Yukon Gold potatoes, however.

  27. This was the first time I ever made scalloped potatoes and this recipe is awesome!!! I followed it exactly and it came out so delicious!!

  28. Made this for Easter dinner today…huge hit with everyone! Thank you so much for sharing!!! It was delicious!

  29. Made these for Easter dinner…Everyone loved them. I used dill.

  30. Ali, your recipes never disappoint. I made this for the first time today for our family Easter and everyone raved about them. My brother-in-law even asked for some leftovers. I used a smoked cheddar cheese and it was delicious. Also used a mandolin slicer to make quick work of the potatoes. Thanks for such a another great recipe.

  31. These are AMAZING! I made them today to bring to Easter dinner with my fiancé’s family and everyone loved them. The sauce is so flavorful and makes this dish so yummy!

  32. Made for Easter and they were a huge hit!!! Will definitely make again.

  33. I made these for Easter dinner and everyone gobbled them down! I used russet potatoes as that was what I had on hand–they were large so I par-boiled them with skin on then peeled and sliced them. They came out nice and tender. I took your tip and grated the cheddar cheese myself; I believe it made a difference. Wish I had remembered to take a photo-they were picture perfect!

  34. Delicious! I cooked it about 30 min longer because it was still rather liquidy after an hour (30 min with foil on and 30 min off). Browned the top lightly, which was perfect. Very oily on top, so I used paper towels to soak up the pockets of oil. I got a lot of compliments and nothing was left by the end of the dinner.

  35. Delicious!! We made this to go with some leftover ham from Easter brunch. A new “go to” recipe!

  36. These potatoes were fabulous! I made them GF using the cornstarch method.

  37. I made these for Easter dinner. They tasted great but the sauce separated and didn’t look very appealing.

  38. I tried this and got rave reviews from friends and family. Hopefully the leftovers won’t fall victim to midnight snackers and we get to have them again tomorrow!

  39. I made this for Easter Dinner and it was delicious, so simple. I put it together the night before and popped it the oven the day of. It needed a good extra 20 minutes.
    Left overs reheat beautifully!

  40. Easy recipe and delicious. Made this pretty much as described. The only changes were that I used 5lbs of potatoes so I increased the liquids by about 1/2 cup and a slight increase to the butter and flour. Made this the day before Easter but did not cook it until the next day. Cooked it for 40min. then packed it up and brought it to my sisters house. Since the oven was in use, I microwaved it till the potatoes were cooked though, then placed them under a low broiler to brown them. Everyone loved them and there were none left over. Thank you for an excellent recipe. If I had been able to cook them a bit longer at home I would not of needed to microwave them.

  41. Generally a great recipe. I’ve made several varieties and would make one adjustment: 1/4″ potatoes are *not* thin. 1/8th is much better and some recipes go a shade even thinner. That’s what mandolins are for vs. imprecise chef’s knives.

  42. SO good – but it only needs 1/2 tsp of salt if you are using salted chicken stock. It was over the top with 1 tsp so 1.5 would be lip puckering! Will make again for sure – but with just a sprinkle of kosher salt.

  43. It was my first time ever making potatoes this way and they were a huge hit! This is my new go to. thank you!

  44. This has become my go-to scalloped potato recipe! The thyme gives it a little something extra and pairs so well with the sharp cheddar and parm!

  45. I was the hit of Easter dinner with the extended family when I brought this recipe. I love the fact you use a thick roux in place of heavy cream. Still just as delicious without feeling bloated and over-stuffed. This one is definitely going in my recipe file. Apologies for being a bit slow with the feedback.

  46. Ali, this recipe is the bomb and I am sure to make this within the week! I love potatoes and cheese and this has both which makes it a must-try for me. I am also grateful that you put other ingredients that could go well with the recipe and some FAQs that sure will help me and a lot of your avid readers! Merci!

  47. family loved these. although they took a bit longer than the 60 or so mins recommended

  48. The delicious picture was what caught my eye. Just bought a great value big bag of russet potatoes and was browsing for potatoes recipes..made it for din. Followed the easy recipe..added 3 different shredded cheeses(using up what I had leftover in fridge.creamy and very good! This did not disappoint one bit! Loved the browned, bubbling cheese as I took it out of the oven..yummy in my tummy!!

  49. I’ve tried several scalloped potatoes recipe and this is hands down THE BEST!!!!! super easy super delishhhh… I’ve even been eating it as cold potato salad !!!! So good