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Home / Courses

Scalloped Potatoes

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Author: Imma Published:11/19/2018Updated:11/19/2021
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Scalloped Potatoes – A cheesy and creamy dish made with slices of potato. First simmered in a flavorful cream mixture, then baked to perfection with cheeses on top. It’s the perfect side dish for your Thanksgiving spread! Creamy, flavorful, and saucy!

Contents…

Easy Scalloped Potatoes Recipe
Recipe Ingredients and Substitutes
Recipe Variations
Tips and Tricks
Serving and Storage Instructions
FAQs
What Goes with Scalloped Potatoes?
More Potato Recipes to Try
How to Make Scalloped Potatoes
Watch How To Make It

Scalloped Potatoes

Scalloped potatoes are hands down my favorite American comfort food. Especially when I’m feeling the blues and craving something creamy. This dish will give me instant solace and uplift my spirit in no time with its comforting goodness.

Easy Scalloped Potatoes Recipe

Scalloped Potatoes

I adapted this recipe from the Cooks Illustrated version, and it has become my standard recipe since then. Aside from the usual ingredients like onions, garlic, thyme, cream, and milk, you can also include bacon or ham, if desired. It’s even better if the bacon is as crunchy and crispy as my Oven Baked Bacon.

It’s the milk and heavy cream that certainly makes our scalloped potatoes so rich and creamy. And, of course, the CHEESE! The added ooey-gooey goodness is just beyond compare. 👌

Recipe Ingredients and Substitutes

Our potato recipe here is such convenient food and a cinch to make, too. And the best part is, most of the ingredients are usually found in your fridge or pantry – so no need to rush to the grocery store.

  • Bacon – Bacon for the win! Need I say more? I mean, it’s B-A-C-O-N! What’s not to love? 😁 You can also use leftover ham instead. Yum!
  • Garlic and Onion – Oh, our scalloped potatoes wouldn’t be as delicious without these two aromatic veggies. Aside from their lovely aroma, their savory flavors are unbeatable as well. Sometimes I go crazy and add more garlic and onion more than what the recipe calls for. Oops!
  • Butter – Regular cooking oil works fine, too. I just prefer butter because it adds a luscious buttery flavor to our dish.
  • Thyme – Adding herby notes from thyme makes our dish fancier and on par with the one you get at famous restaurants. Don’t have fresh thyme? Dried thyme works, and I’ll share the best thyme substitutes with you here. Furthermore, you can also add basil and oregano to our potato recipe to give it a touch of Italian flair.
  • Milk and Heavy or Whipping Cream – The creamier, the better, of course. However, if you find it too creamy, you can thin out the white sauce by adding a little broth or water.
  • Salt and Pepper – Kitchen must-haves. Without these two seasonings, any dish will just taste meh. Both are needed to give savory dishes a flavor boost.
  • Nutmeg – This one is optional, though I really wouldn’t skip it if I were you. It amps up the flavor of our potato dish by adding a subtle sweet and earthy flavor profile in the background.
  • Potatoes – I used Russet potatoes for this recipe, but Yukon gold potatoes work, too. In fact, they are a good choice because they can hold their shape well. Also, you’ll definitely enjoy their natural creamy and buttery taste.
  • Cheese – But, of course, the cheese topping is the highlight of our potato recipe here. Not only does cheese add delectable goodness to our dish, but it also makes it aesthetically pleasing. Oh yes! Feel free to add any combination of your favorite cheeses like sharp cheddar, Parmesan, mozzarella, Gouda, etc. Yum!

Recipe Variations

  • Creamy and Spicy – YES! A dash of cayenne pepper and pepper flakes will do the trick instantly. 😉
  • Other Seasonings – I’ve tried adding Creole Seasoning before and my family loved it. The complex burst of flavors from paprika, thyme, and other spices is simply wonderful.
  • Add Veggies – Make it healthier by adding veggies like bell peppers, spinach, and kale. Try adding some sweet potatoes, too, and you’ll genuinely love the added sweetness in the mix.
  • Make it Vegan – Enjoy it vegan with a few vegan-approved ingredient swaps such as olive oil, almond milk, cornstarch or arrowroot flour, and vegan cheese. Yaaay!
  • Slow Cooker Version – Don’t want to heat up the oven? No problem! Instead of baking it, make the sauce, and then layer it with the potatoes and bacon in your slow cooker. Then cook on low for 4-5 hours. Talk about super easy!

Tips and Tricks

  • I really don’t recommend using pre-shredded cheeses in this recipe because they don’t melt as well. Aside from cheddar or Parmesan, you can also use Monterrey Jack, Gruyere, and Fontina cheeses. The more, the merrier.
  • Make your dish more flavorful by adding seasonings like Creole Seasoning and Italian Seasoning.
  • Russet and Yukon potatoes are the best choice for scalloped potatoes as they are starchy, and the sauce clings to them better.
  • Use a mandolin if possible to achieve even slices for even cooking.
  • You can also cook this recipe on a stove if you don’t want to heat the oven. Awesome!

Serving and Storage Instructions

Storing Make-Ahead Scalloped Potatoes and Leftovers

This easy scalloped potato recipe is a great Thanksgiving make-ahead side dish. And honestly, they actually taste better on the next day. Do everything up to when you stick it on the oven. Cover and refrigerate. The next day, take it out of the fridge about half an hour before proceeding with the baking instructions.

  • Store – Simply bake the dish as directed, then allow it to cool before covering it with a cling wrap or foil.
  • Refrigerate – for up to three or four days.
  • Freeze – You can also freeze it for up to three months.

Reheating

  • If frozen, thaw it overnight in the fridge.
  • Oven – cover the baking dish with foil and pop it in a 350℉/177℃ oven for about 30 minutes.
  • Microwave – You can opt for the microwave when heating smaller portions.

FAQs

Why won’t my scalloped potatoes get soft?

They may just need a little more time to cook. However, if you cook your potatoes with something acidic, like sour cream or vinegar, there’s a chance that they won’t soften. To avoid this, cook your potatoes first in cream, then add the sour cream last, right before baking.

Scalloped vs. Au Gratin

These two are very similar. In fact, some use the names interchangeably. They both have rounds of sliced potatoes wrapped in a creamy, rich white sauce and baked in a casserole dish. However, there is a thin line that sets them apart.

Au gratin turns means “covered with breadcrumbs or cheese,” while scalloped means “baked in milk or sauce.” Another difference is that au gratin potato recipes usually call for thinly sliced potatoes layered with grated cheese and topped with cheese or breadcrumbs. While scalloped potatoes are sliced thicker compared to au gratin potatoes and baked in a cream sauce.

Why did my scalloped potatoes turn gray?

This happens because the potato starch releases oxide when exposed to air; thus, turning the color to brown or gray. To preserve the potato’s beautiful coloring, you may blanch or parboil your peeled or sliced potatoes. By doing this, the heat kills the enzyme that causes browning.

Scalloped Potatoes

What Goes with Scalloped Potatoes?

Potatoes are such a versatile food that you can easily pair with pretty much anything. Any of these mouthwatering dishes below paired with our scalloped potatoes will surely make your dining experience more impressive.

  • Oven Fried Chicken
  • Bacon-Wrapped Chicken
  • Spicy Grilled New York Steak
  • Smothered Pork Chops
  • Marinated Pork Chop with Rosemary and Garlic

More Potato Recipes to Try

  • Cream Cheese Mashed Potato
  • Fondant Potatoes
  • Roast Potatoes and Carrots
  • Twice Baked Potatoes
  • Southern Style Fried Potatoes

See my epic list of Thanksgiving Potato Dishes HERE.

Scalloped Potatoes

How to Make Scalloped Potatoes

Make the Creamy Sauce for Scalloped Potatoes

Cook the Bacon

  • Preheat the oven to 350℉/177℃.
  • Cook the Bacon – If using bacon, add in a large skillet and cook the bacon until crisp. (About 3-5 minutes)
  • Set Aside – Remove bacon from pan and set aside.

Make the Creamy Sauce

  • Drain – the oil and leave about 2 tablespoons or more of bacon drippings in the skillet.
  • Add Butter and Aromatics – Then add butter, followed by onions, garlic, and thyme.
  • Sauté – for about a minute or more until fragrant. Be careful not to let the garlic burn. (Photo 1)
  • Pour – in the cream and milk followed by salt, pepper, and nutmeg. (Photo 2)
  • Boil and Simmer – Bring the cream mixture to a boil and simmer over medium heat, occasionally stirring for about 5 minutes.
  • Let it Cool – Remove from heat and let it cool down a little.
Cook the Potatoes in Creamy Sauce for Scalloped Potatoes

Cook the Potatoes in Creamy Sauce

  • Transfer – You may discard the onions and thyme if desired. (use a sieve for this process). Transfer cream mixture into a Dutch oven. (Photo 3)
  • Cook – Add sliced potatoes into the creamy mixture. Cover Dutch oven and adjust heat temperature to a simmer. Cook for about 10-15 minutes until potatoes are almost tender when pierced with a fork. (Photo 4)
Bake the Scalloped Potatoes

Bake the Scalloped Potatoes

  • Transfer and Bake – Then transfer to a baking dish, sprinkle with cheese if desired. Bake until the potato mixture is bubbling around the sides and the top is golden brown. Remove and immediately sprinkle with bacon. (Photos 5-6)
  • Serve – Sprinkle with cheese and bacon and let it cool before serving.

Watch How To Make It

This blog post was first published in November 2016 and has been updated with new photos, an additional write-up. and a video.

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Scalloped Potatoes
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Scalloped Potatoes

Scalloped Potatoes – cheesy, creamy dish made with round slices of potato simmered first in a flavorful cream mixture then baked to perfection with cheeses on top. The perfect side dish for your Thanksgiving spread! Creamy, flavorful and saucy!
4.75 from 4 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
American
Servings 6

Ingredients

  • 2-3 strips bacon(diced) (optional)
  • ½ medium onion chopped
  • 2 tablespoons (28 g) butter
  • 1 teaspoon (5 g) minced garlic
  • 1 thyme sprig 1teaspoon fresh thyme
  • 1 ¾ cups (420 ml) milk
  • 1 ½ cup (360 ml) heavy cream or whipping cream
  • 1 teaspoon (5 g) salt or more adjust to taste
  • ½ teaspoon (1 g) ground black pepper
  • ¼-½ teaspoon (0.50-1 g) ground nutmeg optional
  • 2 pounds (907 g) russet potatoes peeled and sliced about 1/4-inch thick
  • 4 oz. (120 g) cheddar cheese or parmesan cheese to sprinkle to top

Instructions

Fry the Bacon

  • Preheat the oven to 350℉/177℃.
  • If using bacon, heat a large skillet and cook the bacon until crisp.
  • Remove bacon from pan and set aside.

Make the Cream Sauce

  • Drain the oil and leave about two tablespoons or more of bacon drippings in the skillet.
  • Then add butter, followed by onions, garlic, and thyme.
  • Sauté for about a minute or more until fragrant. Be careful not to let the garlic burn.
  • Pour in the cream and milk followed by salt, pepper, and nutmeg.
  • Bring the cream mixture to a boil and simmer over medium heat, occasionally stirring for about 5 minutes.
  • Remove from heat and let it cool down a little.

Assemble the Scalloped Potatoes

  • You may discard the onions and thyme if desired. (Use a sieve for this process.) Transfer cream mixture into a Dutch oven.
  • Add sliced potatoes into the creamy mixture. Cover Dutch oven and adjust heat temperature to a simmer. Cook for about 10-15 minutes until potatoes are almost tender when pierced with a fork. 
  • Then transfer to a baking dish, sprinkle with cheese if desired. Bake until the potato mixture is bubbling around the sides and the top is golden brown. Remove and immediately sprinkle with bacon.
  • Sprinkle with cheese and bacon and let it cool before serving.

Tips & Notes:

  • I really don’t recommend using pre-shredded cheeses in this recipe because they don’t melt as well. Aside from cheddar or Parmesan, you can also use Monterrey Jack, Gruyere, and Fontina cheeses. The more, the merrier.
  • Make your dish more flavorful by adding seasonings like Creole Seasoning and Italian Seasoning.
  • Russet and Yukon potatoes are the best choice for scalloped potatoes as they are starchy, and the sauce clings to them better.
  • Use a mandolin if possible to achieve even slices for even cooking.
  • You can also cook this recipe on a stove if you don’t want to heat the oven. Awesome!
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition Information:

Calories: 444kcal (22%)| Carbohydrates: 34g (11%)| Protein: 10g (20%)| Fat: 31g (48%)| Saturated Fat: 18g (113%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 9g| Trans Fat: 1g| Cholesterol: 105mg (35%)| Sodium: 572mg (25%)| Potassium: 822mg (23%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 1176IU (24%)| Vitamin C: 10mg (12%)| Calcium: 218mg (22%)| Iron: 2mg (11%)
Author: Imma
Course: Main
Cuisine: American
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Nutrition Facts
Scalloped Potatoes
Amount Per Serving
Calories 444 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 105mg35%
Sodium 572mg25%
Potassium 822mg23%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 5g6%
Protein 10g20%
Vitamin A 1176IU24%
Vitamin C 10mg12%
Calcium 218mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

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Comments & Reviews
  1. Racquel Ellis says

    Posted on 3/27 at 3:41PM

    I have tried a few of your recipes and they turn out great. The last one I tried was your Chicken Chow Mein and your meatballs. My children praised the meatballs. I had to stop them from eating them off. For this recipe, what can I use instead of sour or heavy cream?

    Reply
    • Immaculate Bites says

      Posted on 3/28 at 9:00PM

      Yay! Happy your children loved the meatballs. For the heavy cream substitute, you can try half and half or butter+whole milk. Let me know how it turns out 🙂

      Reply
  2. Bee says

    Posted on 4/15 at 11:46AM

    5 stars
    Ohh I love the addition of bacon to scalloped potatoes! Perfect recipe for Easter!

    Reply
    • imma africanbites says

      Posted on 4/15 at 3:59PM

      They are indeed. Already adding them on my menu. 🙂 Thanks for dropping by.

      Reply
  3. Healthy Kitchen 101 says

    Posted on 12/13 at 1:13AM

    I’m definitely having this cheesy casserole at my Christmas’s feast. Although I love French fried but this American scalloped potato always gives me a more sense of enjoyment 😉
    – Natalie

    Reply
  4. Susi says

    Posted on 8/19 at 2:15PM

    Make this often.. always turns out amazing!! Great recipe

    Reply
    • ImmaculateBites says

      Posted on 8/19 at 5:32PM

      Awesome! Glad to hear it worked out well for you.

      Reply
  5. Gladness says

    Posted on 3/29 at 3:54PM

    4 stars
    Hi,
    This looks yummy!!! Can I make the potatoes without milk??

    Reply
    • ImmaculateBites says

      Posted on 3/29 at 4:25PM

      Hi Gladness, You sure can. But it would not be as creamy.

      Reply
  6. Arthur Lopez says

    Posted on 12/23 at 8:36PM

    My Caucasian niece married an African American/Caucasian man. He invited our family to his Grandparents home for Christmas Dinner. I’m Mexican/American and I can cook whatever. However, I want to impress his family. So thank you for posting this recipe. I will let you know how it comes out along with their comments. Wish me luck.

    Reply
    • ImmaculateBites says

      Posted on 12/25 at 6:00AM

      You definitely going to impress . Am keeping my fingers crossed for you Arthur. And Wishing you all the best and a Very Merry Christmas . Happy Cooking !!!

      Reply
  7. Selina M. says

    Posted on 12/8 at 2:45AM

    5 stars
    Sounds scrumptious, will definitely try it out!

    When is the Cook Book coming out????? My provisional recipe folder is becoming bulky from all the recipes I have printed so far.

    Reply
  8. David says

    Posted on 11/22 at 9:37AM

    Can I use red potatoes?

    Reply
    • ImmaculateBites says

      Posted on 11/22 at 9:42AM

      You sure can.

      Reply
  9. Darlene says

    Posted on 9/18 at 5:17PM

    5 stars
    Wow! Just made these potatoes. In my mind I was at a five star restaurant. Yes, they were that scrumptious, delicious and good. Thank you so much for such tasty recipes. When is the cook book coming out?? For now I guess I have to print all the recipes and make my own. I am excited about my new way of cooking.

    Reply
  10. Desiree says

    Posted on 11/19 at 8:27AM

    Going to give this a try! Quick question? Do I have to sieve the milk mixture before adding the potatoes?

    Reply
    • ImmaculateBites says

      Posted on 11/19 at 8:30AM

      You do not have to. You can leave it in. It’s just a matter of preference. Use 1/2 teaspoon thyme.Do let me know how it works for you . Thanks

      Reply

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