Never-Fail Scalloped Potatoes are the ultimate comfort food—creamy, cheesy, and perfectly tender every time. This reliable recipe delivers rich flavor and a melt-in-your-mouth texture, making it the perfect side dish for holiday dinners, Sunday roasts, or any meal that needs a hearty companion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesheavy creamwhole milkunsalted butterall-purpose flourgarlic (minced)onion (finely chopped)shredded cheddar cheesesaltblack pepperground nutmeg (optional)fresh thyme or parsley (for garnish)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Peel and thinly slice the potatoes using a mandoline or sharp knife, keeping slices uniform.

In a saucepan, melt butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant.

Stir in the flour and cook for 1 minute to form a roux.

Slowly whisk in the milk and cream, stirring until the mixture thickens, about 3-5 minutes.

Season with salt, pepper, and a pinch of nutmeg if using. Remove from heat.

Spread a layer of potatoes in the bottom of the prepared dish. Pour a portion of the cream sauce over the potatoes and sprinkle with some shredded cheese.

Repeat layers until all ingredients are used, finishing with cheese on top.

Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20-25 minutes, or until the top is golden and the potatoes are tender.

Let sit for 10 minutes before serving. Garnish with fresh herbs if desired.

Servings and timing

This recipe serves 8-10 people.Preparation time: 20 minutesBaking time: 65-70 minutesCooling time: 10 minutesTotal time: 95-100 minutes

Variations

Add cooked bacon or ham between layers for extra heartiness.

Mix in Gruyère or Parmesan for a different cheese profile.

Add thin slices of sweet potato for color and natural sweetness.

Include sautéed mushrooms or spinach for a veggie boost.

Top with breadcrumbs for a crunchy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F (175°C) oven for 15-20 minutes, or until warmed through and bubbly.Microwave individual portions for 1-2 minutes, but note the texture may soften.

FAQs

Can I make scalloped potatoes ahead of time?

Yes, assemble up to 24 hours in advance and refrigerate. Bake just before serving.

What’s the difference between scalloped potatoes and au gratin?

Scalloped potatoes use a creamy sauce; au gratin typically includes breadcrumbs and more cheese.

Can I use half-and-half instead of cream?

Yes, though the result will be slightly less rich.

Why are my potatoes still firm?

They may need more baking time or were sliced too thick—aim for 1/8-inch slices.

Can I freeze scalloped potatoes?

Freezing is not recommended, as the texture may change, but leftovers can be frozen and reheated with some loss of creaminess.

What potatoes are best?

Russet or Yukon Gold work well—they hold shape while becoming tender.

Can I make this gluten-free?

Yes, use a gluten-free flour blend for the roux.

Do I have to peel the potatoes?

Peeling is recommended for the best texture, but you can leave the skins on for a rustic feel.

Can I add other herbs?

Yes, thyme, rosemary, or chives pair well with the creamy base.

Is this kid-friendly?

Absolutely! The cheesy, creamy flavor is usually a hit with kids.

Conclusion

Never-Fail Scalloped Potatoes live up to their name with their foolproof method and indulgent flavor. Whether you’re cooking for a crowd or just craving a warm, comforting side, this dish is sure to satisfy. Once you try it, it’ll become a go-to favorite in your recipe box.