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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. Made this tonight, and it was delicious, thanks!

  2. Favorite yet. Have been looking for that perfect scalloped recipe. Love the use of fresh thyme, garlic, onions and cheeses. I did use half and half, but not really sure would have made difference in taste. I did boil the potato slices for about 5 minutes to get cooking started. Have had trouble in past with potatoes not quite getting done in other recipes. Was able to half recipe easily.

  3. I am absolutely terrible at making a roux. What would be the measurement if I have to substitute with cream? Still two cups and minus the flour?

  4. This is the best scalloped potato recipe ever! I’ll never look for another one. Thanks for sharing! And yes to the eight cloves of garlic.

  5. These were fantastic. I had just under a pound of potatoes, so I quartered the recipe (or so I thought)- I added the full amount of flour but then had to increase the liquid (to the full amount) to make it creamier and melted the cheese with the sauce and tossed the potatoes in the sauce before adding all to small casserole dish. I guess this resulted in more sauce–but it was great regardless. Hope I can remember my changes in the future.

  6. I’m all about my spiralizer, so I flat spiral cut russet and Yukon together (looked like continuous chips). I used truple cheese blend, gruyere, and pram. Minced chives and thyme from the garden
    It was amazing. Thanks for the recipe!

  7. The recipe that I need to try immediately at home. I can not wait to get started it!

  8. I have been using the same recipe for Scalloped Potatoes for nearly 25 years. As a lark I decided to try a new one. What luck that this was the one I tried!! Wow! I am changing to this one for good! Also, I used some of your tips and the texture and flavor of this sauce is amazing! Thank you!

  9. Scalloped potatoes do not have cheese, rather au gratin potatoes have cheese. Scalloped potatoes is in a cream sauce, but not a cheesy cream sauce.

    • I am from the south and while true (in the culinary sense of the word) scalloped potatoes do not have cheese in them most of us learned to make them with our mother and/or grandmother. These were true country scalloped potatoes as WE know them and these marvelous country cooks DID put cheese in them. The term au gratin did not exist in their humble vocabulary. I am a gourmet cook of many years who believes in keeping the legacy of these amazing hard working women alive and honoring them. So perhaps there are scalloped potatoes with or without cheese.

  10. These were awesome! Best ever!

  11. Anyone tried ricotta in this? I made it with sharp cheddar and some ricotta its baking as I type lol
    I also added some cayenne pepper to the sauce and sprinkled some on with pepper before putting into the oven. Yum

  12. Made this and was excellent! Thanks.

  13. Unfortunately, this recipe has very little taste. We made the recipe exactly as described and it did not live up to expectations. Pretty bland.

  14. I made this the other night the flavors were definitely yummy But still had a problem: grated my fresh cheeses, fresh thyme from my garden and used whole milk etc… but while baking it became watery and the more I baked it got too brown on the bottom. I did not think I cooked my sauce too long but maybe the sauce broke? Also I used a mandolin to cut my potatoes 1/4″ thick and they still were very firm after 1 hour. I will make it again but some suggestions on where I went wrong. Been cooking for almost 45 years and can definitely make a roux. Help…suggestions are appreciated.

  15. Absolutely delicious. I used 2 percent milk and about 3/4 cup of butter milk (still just the 2 cups “milk” in total. Very dreamy and yummy.

  16. Absolutely delicious, I’ve made this twice now and will definitely be making again *****

  17. This recipe was simple and delicious. Next time I will add chunks of bacon…

  18. Thank you so much! Made this tonight, was easy to prepare and it was very delicious and flavourful!

  19. Great recipe, and very easy to follow. It was a big hit with the family.

  20. I would leave the onions larger since you strain them out anyways. Very yummy, easy to make and so tasty! New family favorite!

  21. These are Devine! I couldn’t even get a picture because they were gone so fast. They were beautiful and delicious. Thank you so much for sharing this wonderful recipe!

  22. This recipe was so utterly delicious that my friends and I will be having it for Thanksgiving instead of mashed potatoes. I made a special trip to the grocery store today to buy more potatoes so I can “practice” making it for Thanksgiving, LOL!

  23. I am a beginner when it comes to the kitchen! This recipe was easy and so delicious! Thank you!

  24. I can not wait to make these for a bridal shower coming up!! Quick question…

    If I use a slightly smaller pan (so the casserole will be a little thicker) do you think it will take longer to bake? Thank you so much!!

  25. I made this recipe with red baby potatoes, cooking for one in little banking dish, was almost too cute to eat!!

  26. Awesome recipe, I actually used 5 lbs of potatoes, cooking for thirteen people, I simply adjusted all the ingredients and it turned out great. Thank you

  27. Soooooo good. The only thing I did different was parboil the potatoes for 10 minutes to cut down on the oven time. I did not cover them because they were partially cooked , just baked at 400 degrees for 45 minutes. I can’t believe after making them one way for 40 years I found perfection! Thanks so much for sharing.

  28. Great recipe!!!! Not only did the in-laws love it but my daughters english bo, thanks for sharing. Must admit I didnt have thyme so I used rosemary as we were having ham. Again, great recipe ?

  29. I made this tonight and halved the recipe for me and my husband. I thought it turned out well. I still used a whole white onion in 3 tsp of butter, but cut everything else in half. It was fabulous and I thought better than the scallop potatoes my mom use to make.

  30. Love this recipe,have made it twice and it’s a big hit in our house!!

  31. Could I make this and cook the day before and warm the next day?

  32. Wonderful recipe! I didn’t have a small onion, so I used a leek instead. This is definitely a keeper. So delicious and easy to prepare. Thanks! (p.s. I found it helpful to place the dish on a cookie tray in order to catch any drips from the scalloped potatoes while they cooked)

  33. Awesomesauce! Don’t think I’ve had better scalloped potatoes! Very easy to make! Thank you

  34. Family was fighting over the left overs. Wonderful recipe.

  35. These are SO good. My family loves them. Even though I used fresh rosemary instead of thyme… accident. Oops! Thanks for the great recipe!

  36. This was really great! I was in a time crunch so I sliced the potatoes and boiled them first for a few minutes until almost tender but still hard enough that they didn’t break. While they boiled I prepared the sauce, grated cheese, etc. I also like a little “tang” and added a tablespoon of Worcestershire Sauce. Baked 30 min.

  37. Scalloped potatoes do not include cheese.Au Gratin potatoes include cheese. Am I the only one who was always taught this??? Otherwise sounds like a good recipe.

  38. Hi! Is Yukon gold same as yellow potatoes?

  39. Made this last night for today’s thanksgiving feast . I was looking for a revipe to make ahead because my sister has limited oven space and I go there every year to cook dinner for the family .I was skeptical because I have tried other recipes over the years that always break when reheated ,to my delight these did not they were very good
    I did use 2 cups stock,and I used 2 cups half and half because I like them creamy :) everyone loved them I will ne making these again next year !

  40. I made these potatoes for our Thanksgiving dinner tonight using edam and sharp cheddar and they were voted MVP of Thanksgiving! My family has requested I make another batch for dinner tomorrow :) Thanks for an awesome recipe!!

  41. These look amazing. I absolutely love scalloped potatoes but have never done them with out the box. Any chance you know of a lactose free version alternative for the heavy cream? My daughter has an allergy.

  42. I have to say that these were/are the best scalloped potatoes that I have ever had. My husband agrees with that! YUM! Thank you.

  43. I made this last night – except I did use pre-shredded cheese and I would definitely take the tip and NOT use it. However, the scalloped potatoes turned out very, very good and were quite simple to make. 100% would make again.

  44. Excellent!

  45. Just made 3 batches for a Xmas supper in my community. Outstanding recipe and very easy. I used dried onion to cut down the chopping, no thyme but had lots of dill.

  46. We loved this recipe. I used about 2-1/2 lbs potatoes and the rest of ingredients as written.

  47. What a delicious recipe! I made these scalloped potatoes and there wasn’t any left! My dinner party absolutely loved them! I have another one this week and that is what they asked if I can make! Some of my Instagram followers give it 5 stars and some show the bowing emoji! Thanks for the recipe by far the best!

  48. If I wanted to add some ham to it would I have to do anything different? Like more sauce? I have lots of left over ham I need to find a use for ?

  49. Super flavorful! First time cooking this kind of dish and it turned out great!

  50. Hi! Reading your comments about making this ahead, which I would like to do on Christmas Eve. Your make ahead recipe says to “bake and then completely cool”. Then bake again for 30 min the day of serving, which make sense. For the “bake and then completely cool” part, do you bake it twice (covered and then uncovered) as the original recipe directs, or just once? Thanks!