The Ultimate Recipe for Creamy Scalloped Potatoes: Cheesy, Tender, and Simply Irresistible

There are side dishes, and then there are legendary side dishes the ones that steal the show, define holidays, and earn permanent residency in your culinary rotation. Few dishes hold this distinction quite like perfectly executed Creamy Scalloped Potatoes. Forget dry slices or gritty sauces; this recipe delivers a sublime experience: layers of ultra-tender, thinly sliced potatoes swimming in a rich, velvety, homemade cheese sauce, baked to a bubbly, golden-brown perfection.

This isn’t just a basic potato au gratin; it’s a meticulously crafted comfort food masterpiece. The secret lies in our Béchamel-based cream sauce, infused with subtle aromatic spices like nutmeg and garlic powder, and anchored by sharp white cheddar or Gruyère cheese. We guide you through the precise steps to ensure every slice of potato is cooked through, the sauce is perfectly stable, and the final dish holds its shape beautifully while remaining incredibly decadent. Whether you are seeking the perfect accompaniment for a holiday roast, a show-stopping side for a weeknight steak, or simply the best cheesy potato casserole imaginable, stop scrolling. This is the definitive recipe for Creamy Scalloped Potatoes you have been searching for.

Why You’ll Fall Head Over Heels for These Creamy Scalloped Potatoes

Many recipes for scalloped potatoes promise excellence but deliver disappointment often resulting in a watery bottom layer or raw slices hidden deep within the casserole. Our methodology eliminates these common failures, guaranteeing a result so satisfying, it transcends the typical side dish category. The sheer luxury of this dish is what makes it unforgettable.

The Velvety Texture of the Sauce

Unlike recipes that rely on condensed soups or shortcuts, our approach starts with a classic roux, the foundation of the best French cooking. This technique ensures a thick, stable, and incredibly smooth Béchamel sauce. When the warm whole milk and heavy cream are whisked in, they create a liquid gold that adheres perfectly to the potato slices. This homemade cream sauce is not just a carrier for the cheese; it’s richly seasoned with a subtle blend of garlic, onion, and a hint of nutmeg. That whisper of nutmeg, often overlooked, elevates the cheesy flavor profile, making the final dish taste complex, savory, and truly professional. When you cut into the baked casserole, the sauce should hold its creamy, decadent form, enveloping the potatoes without running all over the plate.

Achieving the Perfect Potato Tenderness

The key to perfect tenderness in Creamy Scalloped Potatoes is twofold: uniform slicing and strategic baking. By insisting on 1/8-inch uniform slices (preferably via a mandoline), we guarantee that every single potato piece cooks at the same rate. Combined with our two-phase baking method covered first for steaming and tenderizing, then uncovered for browning we ensure a silky texture from edge to center. There is nothing worse than biting into a potato slice that still has a slight crunch. This recipe eliminates that fear entirely, delivering potatoes that are nearly custard-like in their softness, having fully absorbed the savory, cheesy liquid.

The Ultimate Comfort Food Experience

Simply put, Creamy Scalloped Potatoes are the definition of comfort food. The combination of starchy, savory potatoes and rich, bubbling cheese sauce is intrinsically soothing. This dish is versatile enough to star alongside a holiday turkey you might even want to check out our Ultimate Herb Butter Roasted Turkey Breast for pairing inspiration but it is also simple enough to anchor a cozy Sunday dinner. The aroma alone, filling your kitchen with notes of melted butter, cooked cream, and sharp cheese, is enough to justify the effort. These are the potatoes that elicit gasps of delight and requests for seconds every single time.

The Secret Behind the Best Scalloped Potato Recipe

While the ingredients list may look familiar, the technique is what separates good scalloped potatoes from the very best. This specific method has been fine-tuned to address moisture control, sauce stability, and even distribution of flavor, resulting in a dish that is both beautiful to look at and flawlessly textured.

Why Uniform Slicing is Non-Negotiable

In the world of Creamy Scalloped Potatoes, inconsistency is the enemy. If your slices range from thick to thin, you will end up with a mixture of raw and mushy potatoes. This is why we strongly advocate for using a mandoline slicer. Setting the blade to a precise 1/8-inch thickness ensures uniformity across all five pounds of potatoes. While a steady hand and sharp knife can work, a mandoline reduces prep time significantly and virtually eliminates the risk of uneven cooking. Think of this step as the foundation of your potato tower; if the blocks aren’t uniform, the tower will collapse.

The Power of the Béchamel Base

Many quick recipes attempt to thicken the sauce using cornstarch or by relying solely on the starch released by the potatoes. While effective in a pinch, these methods often result in a grainy or unstable sauce that separates during baking or cooling. Our recipe utilizes the classic roux (equal parts butter and flour cooked together), which creates an emulsified sauce structure that is much more robust. When you incorporate the cheese into this stable Béchamel, you get a sauce that can withstand the high heat of the oven without breaking down. This is the professional standard for the creamiest, most reliable sauce possible.

Choosing the Right Cheese (It Matters!)

The cheese selection is critical for flavor and melt quality. We recommend sharp white cheddar or Gruyère. Gruyère, a semi-soft Swiss cheese, melts beautifully, adding a nutty, complex depth that complements the earthy potatoes and rich cream. Sharp white cheddar provides that tangy bite, cutting through the richness of the heavy cream. Avoid highly processed cheeses or pre-shredded options, as these often contain anti-caking agents that hinder smooth melting and can contribute to a grainy sauce. For another example of how the right cheese can elevate a comfort classic, check out our recipe for French Onion Broccoli Cheese Casserole.

The Importance of Resting

The final, and perhaps most overlooked, step in achieving perfect Creamy Scalloped Potatoes is the rest period. When the dish comes out of the oven, the sauce is actively bubbling and very liquid. If you slice into it immediately, the entire structure will collapse, and the sauce will pool excessively. Allowing the dish to rest for 15 to 20 minutes outside the oven is non-negotiable. During this time, the internal temperature stabilizes, the sauce sets up, and the potatoes continue to absorb the remaining liquid, resulting in neat, clean slices that still showcase that perfect internal creaminess. For more tips on achieving the perfect side dish presentation, you can find great visuals and advice on my Pinterest board.

Essential Ingredients and Tools for Perfect Layers

Creating truly masterful Creamy Scalloped Potatoes requires precision in both ingredients and equipment. The quality of your components directly impacts the final texture and flavor of this exquisite dish. Here is a detailed look at everything you need to succeed, focusing on quality and preparation.

Ingredients Breakdown

For the Potatoes:

• 5 pounds Russet or Yukon Gold potatoes: Selection is important. Russets are higher in starch, which helps absorb the sauce and creates a wonderfully tender texture. Yukon Golds are slightly waxier, holding their shape better and offering a buttery flavor. Either works beautifully, but ensure they are firm and free of sprouts or blemishes.
• 2 teaspoons kosher salt (divided) & 1 teaspoon black pepper (divided): Seasoning the potatoes in layers is crucial. Most of the seasoning will go into the sauce, but the potato layers themselves need light seasoning as well.

For the Cream Sauce (Béchamel):

• ½ cup (1 stick) unsalted butter: Used to create the roux. Unsalted allows you total control over the overall sodium content.
• ½ cup all-purpose flour: The thickening agent for the roux. Ensure you use standard all-purpose flour unless substituting for a gluten-free blend (see variations below).
• 4 cups whole milk, warmed slightly: Warming the milk is a professional trick that prevents lumps when incorporating it into the hot roux, ensuring a silky-smooth sauce. Whole milk provides the necessary fat for true creaminess.
• 1 cup heavy cream: This is the richness factor. It significantly enhances the mouthfeel and stability of the sauce, pushing these from good to great Creamy Scalloped Potatoes.
• 1 ½ teaspoons kosher salt & 1 teaspoon freshly ground black pepper: The main seasoning base for the sauce. Always taste and adjust before layering.
• 1 teaspoon garlic powder & ½ teaspoon onion powder: These dried aromatics dissolve perfectly into the sauce, providing foundational flavor without the textural intrusion of fresh minced ingredients.
• ¼ teaspoon ground nutmeg (optional, but highly recommended): This small inclusion is the difference between a decent cheesy sauce and an extraordinary one. Nutmeg complements dairy products wonderfully, adding warmth and depth.
• 1 ½ cups shredded sharp white cheddar or Gruyère cheese, divided: Use high-quality cheese and shred it yourself for the best melting consistency. One cup goes into the sauce for internal richness, and the remaining half cup creates that glorious, caramelized crust on top.

Recommended Tools for Scalloped Potato Success

While this recipe is straightforward, a few key utensils will make the process much smoother, especially when dealing with five pounds of potatoes.

Mandoline Slicer (Highly Recommended)

This is arguably the most important tool for achieving success with Creamy Scalloped Potatoes. Set to 1/8 inch, a mandoline ensures perfect uniformity in slicing thickness, which is the singular most important factor in consistent cooking. If you don’t own one, a very sharp chef’s knife and careful measuring can suffice, but budget for significantly more prep time.

9×13-inch Baking Dish

The standard size for large casseroles. Ensure your dish is at least 3 inches deep to accommodate the generous layers and the bubbling sauce during baking.

Heavy-Bottomed Saucepan or Dutch Oven

Essential for making the roux. A heavy bottom distributes heat evenly, preventing the butter/flour mixture from scorching, which would ruin the flavor of the entire cream sauce.

Wire Whisk

Crucial for incorporating the flour into the butter and, most importantly, for whisking the milk into the roux without forming lumps. A smooth sauce depends on vigorous, continuous whisking during the initial mixing phase.

Parchment Paper or Aluminum Foil

Used to cover the dish during the initial, long baking phase. This traps steam, ensuring the potatoes fully tenderize before the crust forms.

Gathering these essential ingredients and tools before starting the process (mise en place) is the best way to ensure your journey to making the best Creamy Scalloped Potatoes is seamless and enjoyable.

Step-by-Step Guide: Mastering the Art of Creamy Scalloped Potatoes

Follow these detailed steps carefully. Precision in the sauce making and proper layering technique are the keys to a stunning result.

Phase 1: Preparation and Potato Slicing

1. Preheat and Prep the Dish: Preheat your oven to a consistent 375°F (190°C). Grease a standard 9×13-inch baking dish lightly. This prevents sticking, especially important for the bottom layer.
2. Slice and Dry Potatoes: Peel all 5 pounds of potatoes. Using a mandoline slicer, uniformly slice the potatoes to 1/8-inch thickness. Practical Tip: After slicing, pat the potatoes dry with paper towels to remove excess surface starch. This is a subtle but important step that prevents the sauce from becoming too thick or gummy.

Phase 2: Creating the Perfect Cream Sauce

3. Prepare the Roux Foundation: In a large, heavy-bottomed saucepan or Dutch oven, melt the ½ cup of unsalted butter over medium heat. Once the butter is completely melted and foamy, whisk in the ½ cup of all-purpose flour. Whisk continuously until a smooth paste, or roux, forms.
4. Cook Out the Flour Taste: Continue cooking the roux for 2 to 3 minutes, stirring constantly. This step is essential to cook out the raw, pasty flour taste. Crucial Warning: Do not allow the roux to brown. It should remain pale yellow or white.
5. Incorporate the Milk: Slowly and gradually pour the slightly warmed whole milk into the roux, whisking constantly and vigorously. By adding the milk slowly, you prevent lumps and allow the sauce to incorporate smoothly. Continue whisking until the mixture is completely smooth.
6. Thicken the Sauce: Bring the sauce to a gentle simmer over medium-low heat. Continue whisking until the sauce thickens enough to coat the back of a spoon (about 5 to 7 minutes). Reduce the heat to low once thickened. For other great creamy dishes, try our Ultimate Low Carb Bacon Cheeseburger Casserole.
7. Season and Finish: Remove the pan from the heat entirely. This prevents the cheese from breaking or becoming oily. Stir in the heavy cream, kosher salt, black pepper, garlic powder, onion powder, and ground nutmeg. Stir until fully combined and fragrant.
8. Melt the Cheese: Add 1 cup of the shredded sharp white cheddar or Gruyère cheese to the warm sauce. Stir until the cheese is completely melted and the sauce is uniform and luxuriously creamy. Taste the sauce now and adjust the salt or pepper if needed.

Phase 3: Layering and Baking

9. Start the Layers: Arrange approximately one-third of the sliced potatoes in the prepared 9×13-inch baking dish. Overlap the slices slightly, working quickly to cover the bottom of the dish completely.
10. Season the First Layer: Lightly sprinkle this layer with a pinch of the remaining kosher salt and pepper. This ensures flavor penetrates every single layer.
11. Pour the Sauce: Pour approximately one-third of the cream sauce evenly over this first layer of potatoes. Use a spoon to gently spread the sauce and ensure it flows between all the gaps.
12. Complete the Layers: Repeat this process two more times:
    • Place the second layer of sliced potatoes, season lightly, and pour over another one-third of the cream sauce.
    • Place the final layer of potatoes. Pour the remaining cream sauce over the top, ensuring maximum coverage.

    Crucial Step: Gently press down on the potatoes with the back of a spoon to ensure all slices are submerged beneath the sauce. This guarantees even cooking.

13. Initial Covered Baking: Cover the baking dish tightly with aluminum foil. Place the dish into the preheated 375°F (190°C) oven and bake for 60 minutes. Baking covered is essential; it steams the potatoes until they are perfectly tender.
14. Final Uncovered Baking: After 60 minutes, carefully remove the foil. Sprinkle the remaining ½ cup of shredded cheese evenly over the top for the signature golden crust.
15. Bake to Perfection: Return the dish to the oven, uncovered, and continue baking for another 20 to 30 minutes. The dish is done when the potatoes are fork-tender, the sauce is actively bubbling, and the top crust is beautifully golden brown and caramelized.
16. Rest and Serve: Remove the Creamy Scalloped Potatoes from the oven. Do not skip this step! Let them rest on a wire rack for a mandatory 15 to 20 minutes before serving. Resting allows the sauce to fully set and absorb back into the layers, ensuring clean, elegant slices when you serve.

Pro Tips, Variations, and Making This Side Dish Your Own

Once you have mastered the classic Creamy Scalloped Potatoes, you can easily adapt this recipe to fit dietary needs or flavor preferences. Here are tips for variations and how to troubleshoot common issues.

Ingredient Alternatives and Flavor Variations

Cheese Swaps for Depth

If Gruyère or sharp cheddar isn’t available, or you simply want a different flavor profile, consider these swaps:

• Monterey Jack: Offers superb meltability and a very mild flavor, perfect for keeping the focus on the cream sauce.
• Parmesan/Asiago Blend: Substitute half a cup of the primary cheese with a finely grated hard cheese blend for a saltier, nuttier, and more savory kick.
• Smoked Gouda: If you enjoy a smoky flavor, Smoked Gouda adds a deep, rich dimension that pairs beautifully with holiday ham or brisket.

Adding Protein (Potatoes Au Gratin with Ham or Bacon)

Transform this side dish into a main course by adding cooked protein layers:

• Ham: Dice 1 to 1.5 cups of pre-cooked ham and distribute it evenly between the potato layers (Step 5 and 6). This is a classic variation, perfect for using up holiday leftovers.
• Bacon: Cook and crumble 6 to 8 slices of thick-cut bacon. Sprinkle the bacon bits over the potato layers along with the seasonings.

Dietary Adjustments

• Gluten-Free Version: Replace the all-purpose flour in the roux with an equal amount of high-quality gluten-free flour blend (ensure it contains xanthan gum for stability). The sauce should thicken just as effectively.
• Dairy-Free/Vegan Version: This is trickier, but possible. Replace butter with a vegan butter stick. Replace whole milk and heavy cream with full-fat oat milk or cashew cream (blended soaked cashews and water). Replace the cheddar/Gruyère with your favorite vegan cheese shreds, ensuring they are known for good melting qualities. You may need to increase the salt and add nutritional yeast for a cheesy flavor boost.

Avoiding Common Scalloped Potato Mistakes

Perfection requires diligence. Keep these tips in mind to avoid the pitfalls that plague many homemade scalloped potato recipes:

1. The Sauce is Grainy: This usually happens if the cheese is added while the sauce is boiling, or if you use pre-shredded cheese with anti-caking agents. Always remove the sauce from the heat before stirring in the cheese.
2. The Potatoes are Undercooked: Almost always due to slices that are too thick or uneven. Ensure they are 1/8-inch thick. If they are still firm after 60 minutes of covered baking, replace the foil and bake for another 15 minutes before uncovering.
3. The Dish is Watery: Excess moisture can come from potatoes that weren’t patted dry, or from substituting lower-fat milk (like skim). The high-fat content of whole milk and heavy cream is necessary for a stable emulsion. Sticking to the whole milk/heavy cream combination and patting the potato slices dry will solve this issue. For advice on pairing this rich dish with lighter fare, consider our Easy Garlic Mashed Potatoes tips for comparison.
4. The Sauce Broke or Separated: This can occur if the sauce simmered too rapidly for too long after the flour was added. Keep the heat low and whisk consistently.

Nutritional Insights: More Than Just Comfort Food

While Creamy Scalloped Potatoes are undeniably decadent, understanding the nutritional components reveals that this dish offers significant energy and essential nutrients, making it more than just a guilty pleasure.

General Nutritional Overview (Estimate per Serving)

Given the richness of the dairy and the use of starchy potatoes, this dish is calorie-dense and provides substantial carbohydrates and fats. For a dish divided into 12 servings (a standard 9×13 dish), the estimated nutritional values are:

• Calories: Approximately 450 – 550 kcal
• Total Fat: Approximately 30 – 38g (largely saturated fat from butter, cream, and cheese)
• Protein: Approximately 15 – 20g (primarily from the dairy and cheese)
• Carbohydrates: Approximately 30 – 40g (from the potatoes and flour)
• Fiber: Approximately 3g

Please note that these values are estimates and can vary based on the specific brand of cheese or milk used.

The Benefits of Key Ingredients

The Power of Potatoes

Potatoes often get a bad reputation, but they are nutritional powerhouses when consumed as part of a balanced diet. They are naturally:

• Rich in Potassium: Potatoes are a fantastic source of potassium, an essential electrolyte crucial for maintaining fluid balance, nerve signals, and muscle contractions.
• Vitamin C: Potatoes contain significant Vitamin C, which acts as an antioxidant and is important for immune function and collagen production.
• Complex Carbohydrates: They provide energy, making this a satisfying and substantial side dish that fuels the body effectively.

Dairy and Cheese Contributions

The whole milk, heavy cream, and cheese contribute heavily to the fat content, but also provide critical micronutrients:

• Calcium: The cheese and milk are excellent sources of calcium, vital for bone health and density.
• Vitamin D: Whole milk is often fortified with Vitamin D, which aids in calcium absorption.
• High-Quality Protein: Dairy protein, particularly whey and casein found in cheese, supports muscle repair and satiety.

While this recipe for Creamy Scalloped Potatoes is a celebratory comfort food, enjoying it in moderation allows you to benefit from the vitamins and minerals packed within the spuds and dairy, making it a delicious and nourishing addition to any meal.

FAQs about Creamy Scalloped Potatoes

Conclusion: The Perfect Comfort Side Dish

The journey to crafting truly phenomenal Creamy Scalloped Potatoes is a rewarding one. This recipe, rooted in classic French culinary techniques and elevated by strategic seasoning and careful layering, ensures that every single bite is rich, cheesy, and melt-in-your-mouth tender. We’ve eliminated the guesswork and the potential pitfalls associated with watery sauces and undercooked slices, delivering a foolproof method that results in the ultimate cheesy potato casserole.

From the creamy Béchamel base, enhanced by the subtle warmth of nutmeg, to the perfectly uniform 1/8-inch slices, every element works in harmony. Remember the critical final steps: uniform slicing and a sufficient resting period are the non-negotiable secrets to achieving that perfect, sliceable, yet incredibly creamy texture that defines great Creamy Scalloped Potatoes. This dish is not just a side; it’s an event.

We invite you to try this definitive recipe and watch it instantly become the most requested comfort food in your home. Do you have a favorite variation, or perhaps a secret ingredient you add to your homemade cream sauce? Share your experiences and feedback in the comments below! Don’t forget to save and share this ultimate guide to Creamy Scalloped Potatoes with friends and family who appreciate the art of truly decadent comfort food.

CREAMY SCALLOPED POTATOES (Gratin Dauphinois)

This classic side dish features thin layers of perfectly tender potatoes enveloped in a rich, velvety cheese sauce, baked until bubbly and topped with a golden-brown crust.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 servings

Course: Main Course, Side Dish

Cuisine: American, French

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Potatoes

• 5 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/8-inch thick A mandoline slicer is highly recommended for uniform slices.
• 2 teaspoons kosher salt divided for seasoning layers
• 1 teaspoon black pepper divided for seasoning layers

For the Cream Sauce (Béchamel)

• ½ cup unsalted butter 1 stick
• ½ cup all-purpose flour
• 4 cups whole milk warmed slightly
• 1 cup heavy cream
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground nutmeg optional, but highly recommended for depth of flavor
• 1 ½ cups shredded sharp white cheddar or Gruyère cheese divided (1 cup for the sauce, 1/2 cup for the topping)

Equipment

• 9x13 inch baking dish
• Large Heavy-Bottomed Saucepan or Dutch Oven
• Mandoline Slicer (Recommended)
• Whisk

Method

 

Preparation of Ingredients and Sauce

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Ensure all potatoes are sliced uniformly to approximately 1/8 inch thickness and patted dry to remove excess starch.
2. In a large, heavy-bottomed saucepan or Dutch oven, melt the ½ cup of butter over medium heat. Once melted, whisk in the ½ cup of all-purpose flour until a smooth paste (a roux) forms. Cook the roux for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste. Do not allow the roux to brown.
3. Slowly and gradually pour the warm milk into the roux, whisking constantly until the mixture is smooth and lump-free. Continue to whisk until the sauce thickens enough to coat the back of a spoon (about 5 to 7 minutes). Reduce the heat to low.
4. Remove the pan from the heat. Stir in the heavy cream, the 1 ½ teaspoons of kosher salt, the 1 teaspoon of black pepper, the garlic powder, onion powder, and ground nutmeg. Stir until fully combined. Next, add 1 cup of the shredded cheese to the sauce and stir until the cheese is completely melted and the sauce is uniform and creamy. Taste the sauce and adjust seasonings if necessary.

Layering and Baking

1. Arrange the sliced potatoes in the prepared 9x13-inch baking dish. Create the first layer by overlapping the slices slightly, covering the bottom entirely. Lightly sprinkle the layer with a pinch of the remaining salt and pepper. Pour approximately one-third of the cream sauce evenly over this first layer.
2. Repeat the layering process two more times: place the second layer of sliced potatoes, sprinkle with seasoning, and pour over another one-third of the cream sauce. Finally, place the last layer of potatoes and pour the remaining cream sauce over the top. Gently press down on the potatoes to ensure all slices are fully submerged in the sauce.
3. Cover the baking dish tightly with aluminum foil. Place the dish into the preheated 375°F (190°C) oven and bake for 60 minutes. Baking covered ensures the potatoes cook fully and tenderize.
4. After 60 minutes, carefully remove the foil. Sprinkle the remaining ½ cup of shredded cheese evenly over the top. Return the dish to the oven, uncovered, and continue baking for another 20 to 30 minutes, or until the potatoes are fork-tender and the top crust is golden brown and bubbly.
5. Remove the scalloped potatoes from the oven and let them rest on a wire rack for at least 15 to 20 minutes before serving. Resting allows the sauce to fully set and absorb back into the layers, which ensures the dish holds its shape when sliced.

Notes

For an extra crispy top, place the dish under the broiler for the last 2 minutes of baking, watching carefully to prevent burning. Ensure your potatoes are consistently sliced; thicker slices will require longer baking time.