My favorite recipe for cheesy, creamy, garlicky, crazy-delicious scalloped potatoes.
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?
Specifically, these scalloped potatoes. 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.
The ingredients to make this classic scalloped potatoes recipe are pretty simple. You’ll need:
To make your scalloped potatoes, begin by chopping up your onions and garlic, and making your sauce on the stovetop. Since we’re using milk instead of cream, it’s important not to let the sauce boil. Just let it get warm enough that it barely comes to a simmer so that it can thicken. (Otherwise the sauce will “break” and become watery when baked.) Then remove it from the heat until it’s ready to be used.
Meanwhile, as your sauce cooks, slice up all of those potatoes. The thinner they are, the quicker they will cook. So I usually slice mine about 1/4-inch thick.
Once your sauce and potatoes are ready to go, it’s time to layer everything up! I usually go in the following order:
Once everything is ready to go, cover the pan lightly with aluminum foil. Then bake for 30-35 minutes, or until the sauce is nice and bubbly around the edges. Remove the foil and bake for another 30 minutes or so, until the cheese is nice and golden on top and the potatoes are cooked through. (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.)
Then remove, sprinkle with some extra thyme and black pepper, and serve!
I mean, just look at that cheesy, creamy, golden crust. ♡♡♡
Who wants some??
Over the years, I’ve had lots of you ask if you can prep this scalloped potatoes recipe in advance, and the answer is yes! Just bake the scalloped potatoes and let them cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days. Then bake covered (with foil) at 350° for 30 minutes, or until warmed through.
Can you freeze this recipe? Unfortunately, I don’t recommend it. Neither the potatoes nor cream sauce freeze well.
Can I make this recipe gluten-free? Sure thing! Just use all certified-GF ingredients. And instead of flour, you can either use gluten-free all-purpose flour. Or, you can nix the flour and whisk 3 tablespoons of cornstarch into the cold milk before adding it to the sauce.
Can you add other seasonings? Absolutely! Again, I just seasoned this classic recipe with garlic and thyme. But feel free to stir your favorite seasoning mixes into the sauce or sprinkle on your favorite herbs.
Can you substitute other kinds of potatoes? Sure thing. I’ve made this before with Russets and red potatoes, and also enjoy occasionally using a mix of Yukon golds and sweet potatoes. But for the classic recipe, Yukon golds are my favorites.
If you love this recipe, be sure to check out some of my other potato faves including:
My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.
*I recommend not buying pre-grated cheese for this recipe, since it will not melt as well. Instead, it’s best if you purchase a block of cheese and shred it yourself just before baking. Over the years, I have also experimented with a variety of different cheeses here. While I prefer the flavor of sharp cheddar, mozzarella, gouda, fontina and gruyere work great too! (Or feel free to use a mix!)
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
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