Homemade Scalloped Potatoes

Made with tender potatoes enveloped in a rich cream sauce, these Homemade Scalloped Potatoes are an irresistible, decadent side dish.

This recipe for Scalloped Potatoes is the absolute best! They are easy enough to prepare for a weeknight meal, yet impressive enough for a holiday meal paired with Glazed Baked Ham, Instant Pot Ham, Brined Turkey, or New York Strip Roast.

When it comes to holiday side dishes, potatoes or some sort are an obvious choice. Whether Mashed Potato Casserole, Crockpot Mashed Potatoes, or Scalloped Potatoes, rich potato dishes are a holiday must-make.

And one of the most show-stopping, decadent ways to prepare holiday potatoes is to make Scalloped Potatoes. 

This recipe for Scalloped Potatoes has been a staple on my family's Easter and Christmas menu since I can remember.

Made with layers of tender potatoes enveloped in a rich, creamy sauce, these Scalloped Potatoes are the ultimate holiday side dish.

And they are actually easier to make than you may think!

Notes on Ingredients

• Potatoes: For scalloped potatoes, you really want to select a starchy potato such as Yukon gold or russet potatoes. I recommend Yukon gold potatoes, as they become super creamy as they bake. Russet potatoes are a great stand-in but keep in mind if you select russet potatoes, you really should peel them for the best texture in the completed dish.
• Shallots: Instead of using onions and garlic, this recipe calls for shallots, which have notes of both garlic and onions, yet a milder bite and pair better with the creamy sauce.
• Half and Half: Feel free to use heavy cream for a more luxurious sauce or whole milk for a lighter sauce. I do not recommend skim or 2% milk for scalloped potatoes, as the cream sauce may taste watery if using low-fat milk.
• Broth: I use a mixture of both half and half and chicken broth, to keep this recipe a bit lighter, yet still incredibly creamy. To keep the dish vegetarian-friendly, use vegetable broth in place of chicken broth.
• Fresh Thyme: Fresh thyme leaves add a nice earthy, slightly floral flavor and elevate the flavor of these scalloped potatoes. By all means, omit the thyme leaves if you don't have them on hand or don't care for their flavor. 
• Nutmeg: Adding just a pinch of nutmeg really warms up a cream sauce. Use whole nutmeg grated with a Microplane, not ground nutmeg, as the flavor is NOT the same. 

How to Make Homemade Scalloped Potatoes

Step One: Prepare Potatoes

• Using a mandoline, food processor, or knife, thinly slice potatoes into ⅛ inch-thin slices. Thin potato slices are key to being able to achieve super tender potatoes.
• Once your potatoes are sliced, evenly layer them into a generously buttered 2-quart casserole dish. This butter will help the potatoes and cream sauce not stick to the casserole dish and add additional flavor to the finished dish.

Step Two: Prepare the Bechamel Sauce

• In a large heavy-bottomed saucepan, melt butter.
• Once the butter is melted, add the minced shallots and saute until the shallots are just softened and glistening.
• Whisk in the flour to form a thick paste. Cook the mixture for 1-2 minutes, just to cook off the raw taste of the flour.
• Slowly whisk in the broth and half and half.
• Season with salt, pepper, nutmeg, and thyme, and bring the sauce to a simmer, whisking constantly.
• Allow the sauce to simmer until thickened. You want the sauce to coat the back of the spoon.

Step Three: Assemble and Bake

• Once the cream sauce has been prepared, pour it evenly over the layered potatoes. Be sure to push down lightly to allow the sauce to cover all the potatoes from top to bottom. This ensures that none of the potatoes dry out and each one is covered in the luscious sauce.
• Cover the casserole dish with foil and bake for 40 minutes.
• Remove the foil, and allow the potatoes to continue to bake for 20 to 30 minutes, or until the potatoes are tender and browned.

Serving Suggestions

Scalloped Potatoes are a classic for Thanksgiving, Christmas, or Easter dinner, as they pair beautifully with Baked Ham, Instant Pot Turkey Breast, New York Strip Roast, or Instant Pot Honey Baked Ham.

However, don't just limit these potatoes to the holidays. This recipe for scalloped potatoes is easy enough to prepare for a Sunday Supper or even a weeknight meal. Try serving them as a side dish to meals like Balsamic Pork Tenderloin or Honey Garlic Pork Chops.

Make-Ahead Scalloped Potatoes

To Make Scalloped Potatoes ahead of time, bake the scalloped potatoes as directed. Once baked, allow them to cool to room temperature, cover tightly with foil, and refrigerate for up to 3 days. When ready to serve, remove the scalloped potatoes from the refrigerator 30 minutes before baking. Then bake, covered with the foil, at 350 degrees Fahrenheit until heated throughout, about 30 minutes.

Storing Leftovers

Once cooled slightly, store any leftover scalloped potatoes in an airtight container for up to 4 days in the refrigerator. I don't recommend freezing this dish, as the cream sauce can separate once thawed, and the texture of the potatoes changes as well.

FAQs on Scalloped Potatoes

More Holiday-Worthy Side Dish Recipes

• Broccoli Rice Casserole
• Vegan Sweet Potato Casserole
• Corn Casserole
• Mashed Potato Casserole

If you tried this recipe for homemade scalloped potatoes, please be sure to leave a comment and a review below. 

This post was originally published in November 2018 but has been updated in December 2019 with new pictures and a video.