Classic Homemade Scalloped Potatoes Recipe

You need a holiday side dish that feels special. But you don’t have all day to make it. I hear you. That’s why we’re making Classic Homemade Scalloped Potatoes.

Forget complicated recipes. This one is all about creamy, cheesy comfort, much like a classic French ratatouille. It uses simple ingredients you probably have right now.

We get maximum flavor for minimum effort. Let’s turn a bag of potatoes into the star of your dinner table.

Recipe Overview

• Cuisine: American
• Category: Side Dish
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 8

Ultimate Guide to Classic Homemade Scalloped Potatoes

This is the only guide you need. Why? Because it cuts through the fuss.

Some recipes want you to make a separate sauce. We skip that step. We layer everything right in the dish. The oven does the magic for us.

You get golden, bubbly perfection. It’s rich, it’s satisfying, and it’s a total crowd-pleaser. This dish is a hero for Easter dinner or any holiday meal.

But it’s also easy enough for a Sunday supper. Let’s dig into the simple stuff first.

The Simple Ingredients

Pantry staples power this recipe. No weird grocery runs required. Here’s your shopping list.

• 3 pounds Yukon Gold potatoes
• 2 cups heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1 small yellow onion
• 3 cloves garlic
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (trust me!)
• 2 tablespoons butter (for greasing)

Let’s Get Cooking! (The Step-by-Step)

Ready? This process is straightforward. Just follow these steps for a perfect result.

1. Preheat your oven to 375°F (190°C). Use the butter to grease a 9×13 inch baking dish well.
2. Wash the Yukon Gold potatoes. You don’t need to peel them! The skins add texture and save you time. Slice them thinly, about 1/8-inch thick. A mandoline slicer makes this super fast.
3. Thinly slice the onion. Mince the garlic. In a small bowl, mix the flour, salt, pepper, and nutmeg.
4. Layer half of the potato slices in the buttered dish. Sprinkle half of the onions and garlic over them. Then, sprinkle half of your flour mixture over everything.
5. Repeat the layers with the remaining potatoes, onions, garlic, and flour mix.
6. Slowly pour the heavy cream over the entire layered potato dish. Try to cover it evenly.
7. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
8. Carefully remove the foil. Sprinkle the shredded cheddar cheese evenly over the top.
9. Bake, uncovered, for another 15-20 minutes. You want the top to be golden brown and the potatoes to be tender when pierced with a fork.
10. Let it sit for 10 minutes before serving. This helps the sauce thicken up perfectly.

What to Serve With This Dish

This creamy potato dish is a superstar side. It pairs with so many things.

For a holiday dinner, serve it with baked ham or a juicy roast. It’s a classic Easter side dish for a reason. For a hearty main course, it would be fantastic alongside a garlic butter steak and potatoes skillet.

On a regular night, pair it with simple baked chicken breasts or pork chops. Add a quick green salad or steamed green beans. Dinner is done.

Make This Recipe Your Own (Quick Swaps)

Got a different cheese? No heavy cream? No problem. Make this recipe work for you.

Try Gruyère cheese instead of cheddar for a more nutty flavor. A mix of cheeses is also fantastic.

Swap the heavy cream for half-and-half if you need to. The sauce will be a bit lighter but still delicious.

Add some cooked, chopped ham between the layers. You instantly turn this side into a full meal.

How to Store Leftovers (If You Have Any!)

Leftovers are a beautiful thing. Store them correctly and enjoy them all week.

Let the potatoes cool completely. Cover the dish tightly or transfer portions to airtight containers.

They will keep in the fridge for 3-4 days. Reheat individual servings in the microwave. For a larger portion, reheat in the oven at 350°F until warm.

NUTRITION INFORMATION

• Calories: 420
• Carbohydrates: 35g
• Protein: 10g
• Fat: 28g
• Saturated Fat: 17g
• Fiber: 3g
• Sugar: 3g

FREQUENTLY ASKED QUESTIONS

Can I make scalloped potatoes ahead of time?

Yes! Assemble the dish but don’t bake it. Cover it and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time since it will be cold from the fridge.

Do I have to use Yukon Gold potatoes?

They are the best for creaminess and flavor. But you can use russet potatoes in a pinch. Just peel them first, as their skins are thicker.

Why did my sauce look thin?

Letting the dish rest after baking is key. That 10-minute wait allows the sauce to thicken up beautifully. It will set perfectly.

See? A classic, impressive dish doesn’t have to be hard. You just made a holiday-worthy side without the stress.

It’s creamy, cheesy, and absolutely satisfying. This recipe is your new secret weapon for busy days and big dinners. For another fantastic set-and-forget meal that’s perfect for busy nights, you have to try this easy crockpot chicken, potatoes, and green beans.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!