Creamy scalloped potatoes with their golden, crispy edges and silky smooth sauce are the ultimate comfort food that transforms any ordinary meal into something special. After decades of perfecting this dish in my Midwest kitchen, I’ve discovered the secrets that make all the difference.
I still remember the first time my grandmother made scalloped potatoes for our Sunday family dinner. The whole farmhouse filled with the most incredible aroma as those thin potato slices bubbled away in their creamy embrace. She’d arrange each slice by hand, standing them up like little soldiers in her well-loved ceramic dish. The edges would turn golden and crispy while the bottoms stayed perfectly tender and creamy. That’s when I learned that the best comfort foods aren’t just about taste but about the love and care you put into every layer. Time to get our hands floury and create some kitchen magic!
What Makes This Creamy Scalloped Potatoes Recipe So Special
These aren’t just any scalloped potatoes but the result of years of testing and tweaking in Betty’s kitchen. This recipe delivers consistent, crowd-pleasing results that’ll have your family asking for seconds every single time.
Uses simple pantry staples you likely already have on hand
Comes together in just 20 minutes of prep time on busy evenings
Creates those perfect crispy edges with creamy, tender bottoms
Delivers restaurant-quality results without fancy techniques
Adapts easily to dietary preferences and substitutions
Makes enough to feed 8-10 people for holiday gatherings
The secret lies in arranging those paper-thin potato slices upright in the dish. This technique, passed down from my grandmother’s farmhouse kitchen, creates the perfect contrast of textures that makes these creamy scalloped potatoes absolutely irresistible.
Understanding Your Ingredients
Yukon Gold Potatoes: I always choose Yukon Gold or red potatoes because their waxy texture holds up beautifully during the long baking process, creating perfectly tender slices that won’t fall apart.
Heavy Cream: This creates the rich, silky sauce that makes these scalloped potatoes so special, though you can substitute with half-and-half or whole milk for a lighter version.
Unsalted Butter: Forms the base of our roux and adds that essential richness. I prefer unsalted so I can control the salt level perfectly.
Fresh Garlic: Just two cloves minced fine create an aromatic foundation that elevates the entire dish without overpowering the delicate potato flavor.
All-Purpose Flour: This thickens our cream sauce into that perfect, coating consistency that clings beautifully to each potato slice.
Parmesan Cheese: While optional, this adds a wonderful nutty depth that transforms good scalloped potatoes into something truly exceptional.
Fresh Thyme: A single teaspoon brings an earthy, subtle herb note that complements the creamy richness perfectly.
How to Make Creamy Scalloped Potatoes Step by Step
Step 1. I always start by heating my oven to 400°F and generously greasing a medium ceramic baking dish. This prevents any sticking and ensures easy serving later.
Step 2. Betty’s secret is slicing those potatoes as thin as humanly possible, about 1/16th of an inch, using either a mandolin or your sharpest knife for perfectly uniform slices.
Step 3. In a large pot over medium heat, I melt the butter with minced garlic until fragrant. This aromatic base is what makes the sauce so flavorful.
Step 4. Through years of making this recipe, I’ve learned that creating a proper roux by stirring in the flour and cooking for 1-2 minutes prevents any lumpy sauce disasters.
Step 5. I gradually stir in the heavy cream and continue stirring until thickened, about 5 minutes. Patience here creates that silky smooth texture.
Step 6. Betty always removes the pot from heat before stirring in the parmesan, thyme, salt, and pepper to prevent the cheese from becoming stringy.
Step 7. My family prefers when I toss the sliced potatoes gently with the cooled sauce in a large bowl, ensuring every slice gets coated evenly.
Step 8. The key I discovered is arranging those coated potato slices upright in the baking dish. This creates those coveted crispy tops and creamy bottoms.
Step 9. I always tent with aluminum foil for the first 30 minutes at 400°F, then remove the foil and bake another 30 minutes until golden brown and fork-tender.
Step 10. After years of serving this dish, I’ve found that letting it cool for 10 minutes before serving allows the sauce to set up perfectly.
Keeping This Creamy Scalloped Potatoes Recipe Fresh
I typically store leftover scalloped potatoes covered in the refrigerator for up to 4 days, though they rarely last that long in my house. The key is using an airtight container or tightly covering your baking dish with plastic wrap to maintain that creamy texture.
For the best texture when reheating, I prefer using the oven method at 350°F for about 20 minutes, which helps restore some of those crispy edges. You can also microwave individual portions for 1-2 minutes, though the texture won’t be quite as perfect as the oven method.
Betty’s make-ahead method works wonderfully for busy holiday schedules. Prepare and arrange everything in the baking dish up to 2 days ahead, then bring to room temperature for about 30 minutes before baking. This saves precious time on dinner day while still delivering that fresh-from-the-oven taste your family loves.
Creamy Scalloped Potatoes
These creamy scalloped potatoes have a rich, cheesy sauce and crispy edges. Thinly sliced potatoes arranged upright create the perfect comfort food side dish.
Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish.
Using a mandolin or sharp knife, slice the potatoes as thinly as possible (about 1/16th of an inch).
In a large pot over medium heat, melt the butter with the garlic until aromatic.
Stir in the flour to create a roux, and let cook for 1-2 minutes. Then stir in the heavy cream and continue to stir until thickened, about 5 minutes.
Stir in the parmesan, thyme, salt and pepper until combined and smooth.
Remove from the heat and let cool slightly.
Add the sliced potatoes to a large bowl and pour the sauce over top. Gently toss to coat the potatoes in the sauce.
Stack the potato slices and arrange them upright in the greased baking dish. Pour any leftover sauce over the potatoes. Sprinkle a little extra parmesan over top if desired.
Tent with aluminum foil and bake at 400°F for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes or until the potatoes are golden brown and cooked through.
Remove from the oven and let cool for about 10 minutes before serving.
Notes
Use Yukon Gold or red potatoes for best texture. Slice as thinly as possible and arrange upright for crispy edges. Can be made ahead and refrigerated for up to 2 days before baking.
Perfect Partners for Creamy Scalloped Potatoes
Roast Chicken or Turkey – The rich, creamy potatoes balance perfectly with simple roasted poultry, especially during holiday meals
The beauty of this dish is how it adapts to both casual weeknight dinners and elegant holiday spreads, making it one of the most versatile sides in my recipe collection.
FAQs
Can I make these scalloped potatoes without cheese?
I recommend keeping the Parmesan since it adds incredible depth, but you can absolutely omit it for a more traditional scalloped potato dish that’s still wonderfully creamy and delicious.
What’s the best way to slice potatoes for this recipe?
Betty’s solution is using a mandolin slicer set to 1/16 inch, but a very sharp knife works too. Just take your time to keep the slices as uniform as possible for even cooking.
Can I substitute the heavy cream?
Many home cooks find success with half-and-half or whole milk, though the sauce won’t be quite as rich. I sometimes add an extra tablespoon of flour when using lighter dairy to maintain thickness.
How do I prevent the potatoes from being too watery?
To prevent this issue, make sure your roux is properly cooked and your sauce is thickened before adding the potatoes. Also, don’t skip the cooling period after baking.
