Easy Scalloped Potatoes
Creamy, rich and flavorful, these easy scalloped potatoes are the best. Perfect for holidays and special occasions, this homemade version is one you should try.
Scalloped potatoes are absolutely divine. This is a perfect recipe for holidays and special occasions and always get rave reviews.
Most scalloped potato recipes have you baking the potatoes in a bechamel sauce, a white sauce made with butter, flour and dairy. This recipe simply cooks the potatoes in cream and milk, which is why the potatoes have a velvety, light texture. Since potatoes are starchy, they provide a perfect thickness to the cream.
Another awesome technique for these potatoes is pre-cooking them in the cream before baking in the oven, which drastically reduces the amount of baking time. Topped with a crunchy sprinkling of crushed potato chips and melted cheese, it’s a perfect texture contrast. Not to mention how pretty it is. It couldn’t be easier than this. Serve this alongside a Fig Glazed Baked Ham and it will be an incredible combination.
Ingredients
- potatoes
- Of course, you can use any type of potato for this recipe, but I highly recommend using gold potatoes. They have a medium starch content, so they keep their shape really well and have a delicious buttery flavor. Russet/baking potatoes tend to get mushy and fall apart a lot more.
- onion
- The addition of sauteed onion and garlic in this recipe really elevates the flavor of this dish. The sauce has so much savory, rich flavor that you just can’t achieve with onion powder and garlic powder alone.
- garlic
- butter, for sauteing the onions and garlic
- milk
- heavy cream
- salt, ground black pepper
- dry herbs & spices, bay leaves
- Any combinations of dry herbs and spices that you enjoy will probably work great here. I love Onion Salt from Trader Joe’s, which has granulated onion and garlic, dry chives and green onions, as well as dry parsley, thyme, paprika.
- grated cheese, any cheese that melts well, such as mozzarella, cheddar, Monterey Jack, Colby, Muenster, Swiss, Gruyere, etc.
- crushed potato chips, this is the secret ingredient that takes these scalloped potatoes over the top. The crunch from the chips adds a nice texture to this other really soft and creamy dish as well adding another layer of potato flavor.
Recipe For Scalloped Potatoes
- Prep all the ingredients. Peel and slice the potatoes into thin slices. Finely chop the onion, mince the garlic. Grate the cheese.
- Saute the onions and garlic. In a large heavy bottomed pot, melt the butter and saute the onions and garlic on medium heat, seasoning with salt and pepper, until tender and slightly golden.
- Cook the potatoes. Add the potatoes, milk, heavy cream, dry herbs and bay leaf. Season with salt and ground black pepper. Bring to a boil and then reduce to a simmer. Cover the pot and cook on medium-low heat until the potatoes are about 3/4 way cooked through, 10-15 minutes. Make sure to stir frequently, so nothing burns or sticks to the bottom of the pot.
- Transfer the potatoes to a 13 X 9 inch baking pan. Discard the bay leaves. Even everything out, then sprinkle with the grated cheese and crushed potato chips on top.
- Bake for 15-20 minutes, in a preheated oven (350 degrees Fahrenheit) until bubbly and cheese is melted and golden. After 15 minutes, I like to increase the temperature to 425 degrees Fahrenheit and bake for an additional 5-8 minutes, so the cheese gets more color.
- Cool for about 10-15 minutes before serving. Store leftovers in the refrigerator, covered, for up to 5 days.
Can you make scalloped potatoes ahead of time?
Yes! I love this aspect of it, especially when hosting a holiday meal. You can make this dish ahead of time and store in the refrigerator until you’re ready to bake it.
Prepare the scalloped potatoes by cooking them on the stove, transfer them to a baking dish, top with cheese and chips, cover with aluminum foil and store in the refrigerator until you are ready to serve it, up to 2 days in advance. Allow it to come to room temperature, at least 15-20 minutes, before putting in the oven and bake as instructed. Add a few more minutes to the baking time, just because it will be a lot colder going into the oven than when you put it in there piping hot.
How perfect is this to serve for company or on a busy day?
What to Serve With Scalloped Potatoes?
Since this dish is so rich and creamy, I like to serve something fresh and light to go along with this dinner.
Helpful Tips For Easy Scalloped Potatoes and FAQs
Scalloped potatoes are thinly sliced potatoes cooked in a creamy sauce, topped with cheese.
These two recipes are very similar. Both are really rich and creamy, with thin slices of potato that gets baked in the oven until bubbly and tender, with a golden crisp topping. Au gratin potatoes often have cheese insterpered among the layers of potatoes while scalloped potatoes usually have the cheese only on top. Sometimes au gratin potatoes also have a breadcrumb topping. I made my crunchy topping be potato chips instead, which I tried in a restaurant many years ago and loved.
Add some chopped ham, or cooked bacon to the potatoes to add some additional protein and make it even more hearty and satisfying. You can also add some sauteed mushrooms, peppers, broccoli for more flavor variations.
Substitute some of the heavy cream for chicken broth. I have made it with 1 1/2 cups chicken broth, 1 1/2 cups cream, 1 cup milk and it was really delicious too. It won’t be as creamy and rich, but will still taste amazing. Add less cheese, or a cheese that has less calories.
You can use any type of potato for this recipe, but I highly recommend using gold/yellow potatoes. They have a medium starch content, so they keep their shape really well and have a delicious buttery flavor. Russet/baking potatoes tend to get mushy and fall apart a lot more.
Easy Scalloped Potatoes
These easy scalloped potatoes are rich, creamy and divine. Perfect for holidays and special occasions, this homemade version is worth a try.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 6-8 1x
- Category: Sides
Ingredients
- 4 pounds potatoes (I prefer gold/yellow), sliced into 1/8 inches
- 1 medium/large onion, finely chopped
- 3–6 garlic cloves, minced
- 2 Tablespoons butter
- 1 Tablespoon dry herbs & spices (granulated onion/garlic, dry chives, green onions, parsley, thyme, etc.)
- 1–2 dry bay leaves
- 1 cup milk
- 3 cups heavy cream
- salt, ground black pepper, to taste
- 1 cup grated cheese (Mozzarella, Cheddar, Monterey Jack, Gruyere, Parmesan, Provolone, etc.)
- 1 cup potato chips, crushed
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and slice the potatoes into 1/8 inch thin slices. If you have a mandoline or a slicing option on your food processor, now is the time to use it, or just use a knife. Finely chop the onion and mince the garlic. Grate the cheese.
- Melt the butter over medium heat in a large pot. Add the minced onion and cook until tender and slightly golden, seasoning with salt and pepper, to taste. Add the garlic and cook for about 30 seconds.
- Add the potatoes, milk, heavy cream, dry herbs, bay leaf and season with salt and pepper, about 2-2 1/2 teaspoons salt, 1/2 teaspoon pepper. Bring to a boil and then reduce to a simmer.
- Cover the pot and cook on medium-low heat until the potatoes are about 3/4 way cooked through, 10-15 minutes. Make sure to stir the potatoes frequently, so nothing sticks to the bottom of the pot.
- Discard the bay leaves. Pour everything into a 13 X 9 inch baking dish and even it out. Top with crushed grated cheese and crushed potato chips.
- Bake for 15-20 minutes, in the preheated oven, until bubbly and cheese is melted and golden. After 15 minutes, I like to increase the heat to 425 F and continue baking for an additional 5-8 minutes so the cheese gets more golden and crisp.
- Serve hot, waiting 10-15 minutes for it to cool off. Store leftovers in the refrigerator for up to 5 days, tightly covered.
- You can make this dish ahead of time and store in the refrigerator until you’re ready to bake it. Allow it to come to room temperature, at least 15-20 minutes, before putting in the oven. You may need to bake it 5-10 extra minutes.
Keywords: easy scalloped potatoes, homemade scalloped potatoes
This is an updated version of the Scalloped Potatoes recipe that was published originally on April 30, 2012. The recipe is the same; I updated the photos, added a video and clarified the instructions.
41 Comments
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Tatyana V
Olga, thank you so much for such an easy version of scalloped potatoes. I love it but the recipe that I have has too many ingredients and too much work. Thanks again, I will definitely try it 🙂
Natasha of Natashaskitchen.com
Hi Olga! So glad you posted this. I used to make scalloped potatoes from a box; ewwww! Your’s looks just perfect and I think I’ll be making it for my next dinner get-together.
Tatyana V
Olga, I just made this potato dish and it is delish !!!!!! Thank you again 🙂
Tanya Sem
This looks amazing! I think I’m going to try making this for dinner tonight! Thanks for such amazing recipes! I’m starving just looking at this one 🙂
Alina
Thank you for this recipe. I made it for a family gathering (I actually put it together the night and added the chips and the cheese right before baking it the next day) and it was amazing! Even those siblings who eat ONLY mashed potatoes, tried it, loved it, and then had some more of it!
Natasha
What would you recommend serving with scalloped potatoes to complete a meal?
olgak7
Good question! The great thing about scalloped potatoes is that you can serve them with just about anything. Here are some really good options: Tender Chicken Patties, Chicken Saltimbocca, Easy Baked Chicken Wings, Cheesy Chicken Meatballs, Honey-Garlic Glazed Meatballs, Broiled Salmon or BBQ Ribs. I really like serving green beans with Scalloped Potatoes, Tomato Salad or Crunchy Cabbage Cucumber Salad. Hope that helps:).
Inga
What a wonderful recipe! This is going on my Christmas Eve menu. Need to shake up the old “mashed potatoes.”
★★★★★
Yelena
Have you tried using half and half for this recipe? Also does it have to be russett potatoes? I only have yellow. Thanks.
olgak7
Yelena,
Yep, I’ve tried it with half and half. The potatoes turn out a little watery and not as creamy and luscious as when you use cream. You can use yellow potatoes too. I usually have yellow potatoes in my house, so I’ve used them before. Russets work better for this recipe, but yellow will be just fine.
natalia
I use yellow potatoes , but than I cut them as wedges instead of chips, this way popatoes don’t mash, cz yellow potatoes are more tender than russets. My husband likes scalooped potatoes better than any other potatoes. 🙂 I do it just a little bit different , without cheese, but the idea is the same. 🙂
Elian
Hi Olga, just made this dish and it came out absolutely delish! I’m coming back for more recipes in the near future:) Good job!
wee MOMS of Jax
Thanks for sharing this recipe! Used it this morning and brought it to church for a luncheon. It is so simple yet so yummy!
olgak7
I’m so happy to hear that!
i often make this when we cook for events:).
Yana
Olga, these potatoes turned out absolutely delicious!!! I was wondering if it would be ok to add bacon bits on top? Or would it change the potatoes too much? This recipie is absolutely awesome!!!
olgak7
Sure you can! It would probably taste awesome.
Brandi
I seriously love your website.. Very nice colors & theme.
Did you build this web site yourself? Please reply back
as I’m wanting to create my own personal website and want to learn where you got this from or exactly what the theme is called. Thanks!
olgak7
I’m glad you like it Brandi. I sent you an email with all the details.
Mariya G
I make this potatoes all the time 🙂 so yummy. One thing though how and when can I add meat to here like chicken or ham to make it just one meal cuz my hubby has to have meat with everything. Thank you!:)
olgak7
Mariya,
I usually serve this as a side dish with another meat dish.
However, if you want to make it one meal in one dish, you can chop up some ham or cooked chicken or sausage and add it right to the potatoes when you’re cooking them with the dairy.
julia
hey olga, your recipe of scalloped potatoes are so good. thankyou so much for your delicious recipe!!!!
olgak7
Thank you, Julia. Our family really enjoys them as well.
Mia
i made this dish this sat evening and finished baking on sunday when guest came over and it turned out so so good! 🙂
everybody like those potatoes!
thanks! 🙂
olgak7
Great idea! I like to make it ahead of time and bake right before serving too:).
Yuliya
Perfect comfort food!
Yuliya
Hi Olga,
This might be a silly question but if I make this before church and leave it out to cool (2-3 hours) while we go to church and Come back with guests and bake it than, do you that will be ok? Won’t go bad? Since i won’t have a chance to put it away In the fridge.
olgak7
It shouldn’t spoil, Yuliya. If you can, wrap it up in a heated blanket, so that it stays as warm as possible. Also, you can pre make it the day before serving it, and simply bake it when you come home from church.
Natalie
Hi Olga, can these potatoes be reheated in the microwave in the glass dish? Will they taste differently if reheated in the microwave. I’d like to bake them the night before and reheat them the following day at a location where a microwave is only available for reheating. There is no oven or stove on the premises.
olgak7
Yes, they can be reheated in the microwave, Natalie. Most potatoes can be reheated that way:).
Alina
Awesome recipe! Thank you Olga!
Liya
Hi Olga, what kind of herbs you had in the herb mixture you used?
Thank you for your recipes they are delicious! 🙂
olgak7
I use a Chicken Seasoning mix. I add it to many different dishes.
Thank you for the sweet comment, Liya.
Mila
Olga,
After I saw for the first time your cheese filled pastry recipe, I started to browse and found many great recipes that I saved. Like, scallop potatoes. I have made the ones from Natasha’s Kitchen several times and my husband loves it. Now, I can’t wait to try yours.
But from the main page, the title states ‘Scalop Potatoes with Ham’? I thought it was cool and unique but couldn’t find ham in your ingridients or description. Maybe I missed it. If I were to use ham to give a dish a little meaty flavor, when do you think I should use it? Sprinkle small chunks of ham, then chips, then cheese on top of it? All that before I place it in the oven or ham goes last, somewhere in the middle of baking? How would it affect the salt amount in the recipe since ham is usually salty already? I want to go all 9 yards with the recipe and try the full version.
Please explain or share your opinion on that?
Thank you!
olgak7
I’m not sure what you mean by Scalloped Potatoes With Ham. I never posted a recipe with ham. Maybe it was from a post for Easter, where I talked about serving a Glazed Holiday Ham With Scalloped Potatoes? If you want to include ham in the Scalloped Potatoes, I would just chop some up and add it to the potatoes before putting it in the oven.
The salt amount is completely up to you. Yes, ham is salty, but I don’t think it would give the potatoes too much saltiness.
Oksana
Finally a good recipe for scalloped potatoes! Loved it! Thank you!
Lena
Best scalloped potatoes i ever had! Thx!
Ruslana
Hi Olga, I love all of your recipes. I have a question. I remember before there was a recipe on your site now I cannot find it. It was a potato dish. The potatoes were cut into like sticks and on top it was covered with meat and cheese. Do you know what I’m talking about? I’m not sure if you took the recipe off or I saw it somewhere else. But I’m pretty sure it was your recipe. Please let me know. Thank you
olgak7
Hi Ruslana,
Here is the recipe: Potato and Chicken Casserole
Ruslana
Thank you so much 🙂
Andrea N.
1 Tablespoon dry herb mixture – I am not sure what this would be? and even listing chicken seasoning?
olgak7
You can use any type of herbs and spices that you like, such as dry Italinan seasoning, Herb de Provence, dry parsley, thyme, rosemary, granulated onion and/or garlic, paprika, etc. I added chicken seasoning because it usually has a great variation of dry herbs and spices that work really well for this recipe.