Easy Scalloped Potatoes

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5 from 1 review

These easy scalloped potatoes are rich, creamy and divine. Perfect for holidays and special occasions, this homemade version is worth a try.


  • 4 pounds potatoes (I prefer gold/yellow), sliced into 1/8 inches
  • 1 medium/large onion, finely chopped
  • 36 garlic cloves, minced
  • 2 Tablespoons butter
  • 1 Tablespoon dry herbs & spices (granulated onion/garlic, dry chives, green onions, parsley, thyme, etc.)
  • 12 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


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve hot, waiting 10-15 minutes for it to cool off. Store leftovers in the refrigerator for up to 5 days, tightly covered.
  9. 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.