Easy Scalloped Potatoes are a simple, classic side dish made with layers of potatoes and incredible cheese sauce.
The ingredients are super easy and can be changed to fit your needs.
This is the perfect side dish for Easter, Thanksgiving or Christmas, Mother’s Day brunch or anytime you need a nice traditional side dish!
These Easy Scalloped Potatoes are cheesy, dauphinoise style and wonderfully easy to make for a simple weeknight meal.
The even better part is that they are perfect for any holiday or event, or to serve at an elegant dinner party.
Why We Love This Recipe
- It’s a creamy potato side dish, we LOVE potatoes!
- It has so many layers of delicious cheesy goodness.
- It’s ridiculously easy, especially if you plan ahead.
- It’s a traditional/classic recipe that has been in our recipe arsenal for decades!
- It’s a little bit elegant, a little bit classic and a little bit comfort food, all wrapped into one delicious creamy side dish.
Easy Scalloped Potatoes Ingredients
The ingredients for scalloped potatoes are very simple easy to find.
potatoes – Russet potatoes or Yukon Potatoes, you’re going to want to slice them very very thin – about ¼″ or less.
butter – we usually use unsalted butter, but it’s up to you if you want to use salted butter. You will need less salt later in the recipe.
heavy cream – this recipe calls for less than most traditional recipes, because we add milk to help lighten it a little.
milk – this is mostly to cut down on the amount of heavy cream usually called for in this recipe. You can use skim or low fat milk, obviously whole milk is fine too.
minced garlic – you can use fresh garlic or even use the equivalent in garlic powder (not salt).
Gruyère cheese – we love this dish with Gruyere cheese, but if you would like to select a different cheese, this is definitely ok.
salt and pepper – mostly to taste
nutmeg – this adds so much flavor to this dish, do not skip it.
paprika – great for color but adds some smoky flavor too
Variations and Subsitutions
- Add meat: From diced ham or sliced bacon, you could get some real flavor combinations going here.
- Add veggies: My favorite thing to add to this is spinach. But you could totally add anything else you wanted.
- Add herbs: For more flavor, you could add about a ½ teaspoon of oregano or rosemary or any other herb you enjoy.
- Swap the cheese: Try using a different cheese, like gouda or cheddar. Mozzarella is a nice mild cheese, a creamy white cheddar would be delicious or combine them!
- Play with the recipe: I always encourage my readers to get creative in the kitchen. Most of my recipes begin as a fun jumping off point for you to create a masterpiece that fits your taste!
More Great Potato Recipes
- Garlic Parmesan Crusted Potatoes
- Loaded Hasselback Potatoes
- Roasted Sweet Potatoes with Honey and 5 Spice
- Creamy Avocado Bacon Poutine Potato Skins
- Air Fryer French Fries
- Scalloped Potato Frittata (external link)
Frequently Asked Questions
What are the best potatoes for scalloped potatoes?
If you’re looking for a buttery potato, go with Yukon. They are perfect. Russet potatoes are what is traditionally used.
Yukon’s work the same way a Russet potato does and are incredible in this dish!
What is the difference between au gratin and scalloped potatoes?
The main difference is how they are cooked. Usually scalloped potatoes are cooked with a cream sauce, with some cheese added. But au gratin potatoes are typically baked in a cheese sauce with lots more cheese added.
Truly they are very similar dishes.
How do I store leftover Scalloped Potatoes?
Leftover scalloped potatoes are best stored in an airtight container in the refrigerator for about 5 days.
What goes with scalloped potatoes?
The answer to this question is endless, since Easy Scalloped potatoes go great with almost any dish. From seafood to pork and everything in between.
How to Make Easy Scalloped Potatoes
Slice your potatoes thin, no more than ¼″ thick.
Put the peeled sliced potatoes in a bowl of cold water.
Preheat the oven to 350°F with the rack in the middle position. Spread the butter across the bottom and up the sides of a 2-quart baking dish.
Bring the cream, milk, and minced garlic to a simmer in a saucepan. Drain the potatoes well and lay a quarter of them in the baking dish. Set aside 2 ounces of the cheese.
Scatter a quarter of the remaining cheese over the potatoes and top with a quarter each of the salt, pepper, paprika and nutmeg.
Pour a quarter of the cream mixture over the potatoes to just cover. Repeat with the remaining ingredients to make a total of four layers.
Cover with foil, set the baking dish on a rimmed baking sheet (just in case of spillover), and bake until tender and bubbly, 40 to 45 minutes.
Increase the oven temperature to 400°F. Remove the foil from the pan and top with the rest of the cheese.
Bake, uncovered, until the cheese is melted and light golden brown, about 15 minutes. Remove the dish from the oven and let rest for at least 15 minutes before serving.