Classic Homemade Scalloped Potatoes Recipe

You want a classic holiday side dish. But you don’t want to spend your whole day in the kitchen. I hear you. We all have a million things to do.

That’s why I’m obsessed with this recipe for Classic Homemade Scalloped Potatoes. It gives you all the creamy, cheesy comfort. But it cuts out all the fuss. No fancy sauces. No complicated steps. Just maximum flavor for your minimum effort. If you’re looking for another hearty, one-pan meal, you’ll love this garlic butter steak and potatoes skillet.

This is the side dish hero for your Easter dinner or any holiday table. It’s also shockingly easy for a busy Tuesday. Let’s get into it.

Recipe Overview

• Cuisine: American
• Category: Side Dish
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8

Ultimate Guide to Classic Homemade Scalloped Potatoes

This is the only guide you need. Why? Because I’ve tested all the tricks. I’ve skipped the hard parts.

We’re using a simple, no-fail method. You get layers of tender potatoes. They’re soaked in a rich, garlicky cream sauce. It’s all topped with the perfect golden crust.

The flavor is insane. The process is simple. You can prep it ahead. That’s a game-changer for busy cooks. This dish will steal the show at your holiday dinner. Promise.

The Simple Ingredients

Here’s the best part. You probably have most of this already. It’s all about pantry staples and a few fresh stars.

• 3 pounds Yukon Gold potatoes (about 6-7 medium)
• 2 cups heavy cream
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• Butter for greasing the dish

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the magic happens. Follow these steps and you can’t go wrong. It’s easier than you think.

1. Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Grease it well with butter.
2. Wash your Yukon Gold potatoes. You don’t need to peel them! The skin adds flavor and texture. Just slice them thinly, about 1/8-inch thick. A mandoline slicer makes this super fast.
3. In a medium bowl, mix the heavy cream, minced garlic, thyme, salt, and pepper. Give it a good whisk.
4. Arrange half of your potato slices in the buttered dish. Overlap them a little. Pour half of the cream mixture over this layer.
5. Sprinkle one cup of the shredded cheddar cheese evenly over the potatoes.
6. Repeat the layers. Add the rest of the potatoes. Pour on the remaining cream. Top with the last cup of cheddar and all the Parmesan.
7. Cover the dish tightly with foil. Bake for 45 minutes. This steams the potatoes and makes them tender.
8. Remove the foil. Bake for another 25-30 minutes. You want the top to be beautifully golden and bubbly.
9. Let it rest for 10 minutes before serving. This helps the sauce set. Then, dig in!

What to Serve With This Dish

This is the ultimate holiday sidekick. But it makes a full meal easy any night.

For Easter dinner, pair it with a simple glazed ham or a herb-roasted chicken. Add some roasted asparagus or green beans. Done. For a fantastic set-it-and-forget-it meal with similar flavors, try this easy crockpot chicken, potatoes, and green beans.

Recipe

Classic Homemade Scalloped Potatoes Recipe

Make Classic Homemade Scalloped Potatoes Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 20 min | Cook: 1 hour | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 3 pounds Yukon Gold potatoes (about 6-7 medium)
• 2 cups heavy cream
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• Butter for greasing the dish

Let’s Get Cooking! (The Step-by-Step)

1

Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Grease it well with butter.

2

Wash your Yukon Gold potatoes. You don’t need to peel them! The skin adds flavor and texture. Just slice them thinly, about 1/8-inch thick. A mandoline slicer makes this super fast.

3

In a medium bowl, mix the heavy cream, minced garlic, thyme, salt, and pepper. Give it a good whisk.

4

Arrange half of your potato slices in the buttered dish. Overlap them a little. Pour half of the cream mixture over this layer.

5

Sprinkle one cup of the shredded cheddar cheese evenly over the potatoes.

6

Repeat the layers. Add the rest of the potatoes. Pour on the remaining cream. Top with the last cup of cheddar and all the Parmesan.

7

Cover the dish tightly with foil. Bake for 45 minutes. This steams the potatoes and makes them tender.

8

Remove the foil. Bake for another 25-30 minutes. You want the top to be beautifully golden and bubbly.

9

Let it rest for 10 minutes before serving. This helps the sauce set. Then, dig in!

Notes

Enjoy your homemade Classic Homemade Scalloped Potatoes Recipe!

Nutrition Information

Calories: 420

Carbohydrates: 28g

Protein: 12g

Fat: 30g

Saturated Fat: 18g

Cholesterol: 100mg

Sodium: 480mg

Fiber: 2g

Sugar: 3g

Did You Make This?

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For a weeknight win? Serve it next to some pan-seared sausages or a quick salad. It turns simple protein into a feast. No stress required.

Make This Recipe Your Own (Quick Swaps)

Got a different cheese? No Yukon Golds? No problem. Make this recipe work for you.

Try Gruyère instead of cheddar for a nutty, fancy twist. It’s amazing. A mix of Monterey Jack and a little smoked Gouda is also a winner.

Out of heavy cream? Use half-and-half in a pinch. The sauce will be a bit lighter but still delicious. You can also add a handful of chopped fresh chives between the layers for a bright pop.

How to Store Leftovers (If You Have Any!)

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

It keeps in the fridge for 3-4 days. Reheat single servings in the microwave. For a larger portion, use the oven at 350°F until warm. Add a splash of milk if it looks dry.

You can also freeze it for up to 2 months. Thaw in the fridge overnight before reheating.

NUTRITION INFORMATION

• Calories: 420
• Carbohydrates: 28g
• Protein: 12g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 100mg
• Sodium: 480mg
• Fiber: 2g
• Sugar: 3g

FREQUENTLY ASKED QUESTIONS

Can I make scalloped potatoes ahead of time?

Absolutely! Assemble the whole dish. Cover it and refrigerate for up to 24 hours before baking. You might need to add 5-10 extra minutes to the bake time since it’s cold.

Do I have to use Yukon Gold potatoes?

They’re the best for creaminess and flavor. But russet potatoes work too. Just slice them a touch thinner and rinse the slices to remove excess starch.

Why are my potatoes still hard?

Your slices were probably too thick. Aim for 1/8-inch. Also, make sure the dish is covered tightly with foil for the first bake. That steam is key for tender potatoes.

See? Classic comfort food doesn’t have to be a project. This recipe gets you to the good stuff fast. You get that creamy, dreamy side dish without the whole-day commitment. If you’re a fan of creamy, cheesy potato dishes, you should definitely check out this garlic parmesan crockpot chicken and potatoes for another easy, flavor-packed meal.

It’s a guaranteed crowd-pleaser. It makes your holiday dinner easy. It saves your busy weeknight. That’s a win in my book.

Go make this and win back your kitchen time! Let me know how your Classic Homemade Scalloped Potatoes turn out by leaving a comment and rating below!