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Scalloped Potatoes

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!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 444kcal
Author Imma


  • 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


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.


  • 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.


Calories: 444kcal | Carbohydrates: 34g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 572mg | Potassium: 822mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1176IU | Vitamin C: 10mg | Calcium: 218mg | Iron: 2mg