This Best Scalloped Potatoes Recipe Will Ruin You for All Others (In the Best Way)

You know those recipes that people “mmm” about before the first bite even cools? This is that. Thin, buttery potato layers drenched in silky cream with a golden, bubbling top that’ll make your dinner guests suspicious of how you got this good.

It’s not magic—it’s method. And with a few smart moves, you’ll pull off scalloped potatoes that are rich, balanced, and absolutely addictive. Get ready to own the holidays, the potluck, and maybe your in-laws.

What Makes This Recipe So Good

Perfectly creamy without being soupy. The sauce is engineered to thicken just enough to hug every potato slice, so you get comfort without casserolish chaos.

Ridiculously flavorful layers. Garlic, thyme, and a whisper of nutmeg give depth, while a combo of cream and stock keeps things rich yet balanced.

Golden, cheesy crust. Yes, traditional scalloped potatoes don’t always include cheese, but we’re here to win hearts.

A measured sprinkle of Gruyère and Parmesan gives that shattering top and nutty finish.

Foolproof technique. Par-cooking the sauce and slicing potatoes ultra-thin creates even, tender layers that cook through at the same time. No raw middles, no watery corners, no regrets.

What Goes Into This Recipe – Ingredients

2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely sliced
3 cloves garlic, minced
2 cups heavy cream
1 cup whole milk (or low-sodium chicken/veg stock for a lighter vibe)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 cup shredded Gruyère cheese
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh chives or parsley, for garnish
Optional: pinch of cayenne for subtle heat

How to Make It – Instructions

Preheat and prep. Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Set aside.
Slice like you mean it. Using a mandoline or a sharp knife, slice potatoes to 1/8-inch thickness. Keep them in a bowl of cold water to prevent browning while you prep the sauce. Drain and pat dry before layering.
Sauté aromatics. In a medium saucepan, heat butter and olive oil over medium heat.
Add onion and cook until tender and translucent, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
Build the cream base. Pour in heavy cream and milk (or stock). Add salt, pepper, nutmeg, Dijon, thyme, and cayenne if using.
Simmer gently for 3–4 minutes to marry flavors—do not boil. Taste and adjust seasoning; it should be slightly salty since it’s seasoning the potatoes too.
Layer #1. Arrange one-third of the potatoes in an even, slightly overlapping layer in the dish. Pour over one-third of the cream mixture, ensuring the edges get love.
Scatter a small handful of Gruyère.
Layer #2. Repeat with another third of potatoes, more sauce, and more Gruyère. Keep layers tidy; it pays off later.
Layer #3 + top. Finish with remaining potatoes and cream. Tap the dish gently on the counter to settle.
Top with remaining Gruyère and all the Parmesan for that epic crust.
Cover and bake. Cover tightly with foil (nonstick side down, or lightly greased so it doesn’t steal your cheese). Bake 35 minutes.
Uncover and brown. Remove foil and bake another 25–35 minutes, until the top is deeply golden and the potatoes are fork-tender. If it’s browning too fast, tent loosely with foil.
Rest (seriously). Let the dish rest 15–20 minutes before serving.
The sauce thickens and slices hold. Garnish with chives or parsley.

Storage Instructions

Fridge: Cool completely, cover, and refrigerate up to 4 days. Reheat covered at 325°F until warmed through, then uncover to re-crisp the top.
Freezer: Freeze tightly wrapped portions up to 2 months.
Thaw overnight in the fridge and reheat at 325°F. Add a splash of cream if it looks dry.
Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to the covered bake time since it starts cold.

Why This is Good for You

Comfort that fuels. Potatoes offer potassium and vitamin C, and when paired with dairy, you get protein and calcium for satiety.

Not exactly a kale salad, but it’s not empty calories either.

Real ingredients, real control. No mystery powders here—just whole foods. You control the salt, fat, and portion size. FYI, that’s how you make comfort food fit your life, not hijack it.

Satisfaction factor. A small square satisfies those creamy-carb cravings, which can help you skip the late-night snack run.

Win-win.

Common Mistakes to Avoid

Cutting potatoes too thick. Thick slices = undercooked centers. Aim for 1/8-inch. Use a mandoline if you can.
Skipping the rest. Cutting into it right away leads to a runny mess.
Rest 15–20 minutes for perfect set layers.
Under-seasoning the cream. The sauce needs to taste slightly salty before it hits the potatoes. Bland in = bland out.
Boiling the dairy. Boiling can split the sauce. Gentle simmer only.
All cream, no balance. Using some milk or stock prevents the dish from turning heavy.
Rich, not reckless.

Variations You Can Try

Classic no-cheese scalloped: Skip the Gruyère and Parmesan for a purist version. Add an extra 1/4 cup cream for silkiness.
Ham and leek: Sauté 1 cup sliced leeks with the onions and add 1 cup diced cooked ham between layers. Brunch hero unlocked.
Smoky cheddar-jalapeño: Swap Gruyère for sharp cheddar, add 1/2 teaspoon smoked paprika, and layer in thin jalapeño slices.
Truffle and mushroom: Sauté 8 ounces cremini mushrooms with the onions and finish with a drizzle of truffle oil before serving.
Garlic-herb lightened: Use 1 1/2 cups cream + 1 1/2 cups low-sodium stock; boost herbs to 2 teaspoons thyme and add rosemary.
Sweet potato swirl: Alternate Yukon Golds with sweet potato slices for color and a subtle sweetness.
Goes wild with holiday roasts.

FAQ

Can I use russet potatoes instead of Yukon Gold?

Yes, but russets release more starch and can break down more. If using russets, slice gently and avoid overcooking. The texture will be fluffier and the sauce slightly thicker.

Do I have to peel the potatoes?

Nope.

You can leave the skins on for a rustic look and more fiber, especially with Yukon Golds. Just scrub them well and slice thinly.

How do I prevent a watery dish?

Dry the potato slices before layering, keep the dairy at a gentle simmer (not a boil), and let the baked dish rest before serving. Also, don’t skimp on the oven time once uncovered—evaporation is your friend.

What cheese melts best here?

Gruyère melts smoothly and adds nutty depth.

Fontina, Comté, or a blend of Gruyère and sharp white cheddar also works. Go easy on pre-shredded cheese—it’s coated and doesn’t melt as cleanly.

Can I make this gluten-free?

Yes, there’s no flour here. If you prefer a thicker, “au gratin” style, you can whisk 1 teaspoon cornstarch into the cold milk before adding to the pan.

It keeps the sauce glossy and GF-friendly.

What if I don’t have a mandoline?

Use a sharp chef’s knife and take your time. Aim for consistent thin slices. If they’re slightly thicker, extend covered bake time by 5–10 minutes.

Can I prep this two days ahead?

You can assemble one day ahead for best texture.

For two days, bake it fully, chill, and reheat covered at 325°F. Add a splash of cream if needed and finish uncovered to re-crisp.

Is this the same as potatoes au gratin?

Close cousins. Scalloped potatoes typically rely on a creamy sauce, while au gratin often includes more cheese and sometimes a breadcrumb topping.

This recipe splits the difference for max joy, IMO.

The Bottom Line

This best scalloped potatoes recipe nails the essentials: tender layers, a rich-yet-balanced sauce, and that irresistible golden top. With smart seasoning, precise slicing, and a little patience, you’ll deliver a show-stopping side that tastes like effort but plays like a cheat code. Make it once, and it’ll be your signature move—holidays, Sundays, and any night that needs a little extra applause.