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This recipe for Scalloped Potatoes delivers tender potatoes in a rich, creamy sauce. They are a classic side dish that is decadent, satisfying, and surprisingly easy to make from scratch.
Whether served alongside a New york Strip Roast for Christmas dinner, Baked Ham for Easter dinner, or a Sunday supper at home, you can never go wrong with these homemade scalloped potatoes.
Kristen's Keys for Scalloped Potatoes
When it comes to making classic scalloped potatoes, these tips help ensure your potatoes are perfectly tender and the sauce is silky smooth.
- Select the right potato. For scalloped potatoes, you want to select a starchy potato such as Yukon gold or russet potatoes. I personally recommend Yukon gold potatoes, as they become super creamy as they bake. Russet potatoes are a great stand-in if that is what you have on hand.
- Thinly slice the potatoes. In order to ensure your potatoes become tender, they need to be sliced into ⅛ inch-thin slices. This is best done using a mandolin or food processor fitted with a slicing blade.
- Opt for full-fat dairy. Cream or half and half will produce the richest, silkiest sauce, but whole milk will work if that is all you have on hand. Skip using low-fat or skim milk, which can cause the sauce to be thin, rather than thick and creamy.
- Add thyme, nutmeg, and shallot for extra depth. While not traditional, these simple additions bring incredible flavor to the potatoes. The sautéed shallot adds a subtle buttery sweetness, fresh thyme brings a savory, earthy note, and a pinch of nutmeg gently warms the entire dish.
5-Star Reader Review
One of my all-time favorites recipes of yours! These potatoes often find their way to our table. They are great for everything from dinner with the family to holiday feasts! -Will
How to Make Classic Scalloped Potatoes
Don't be intimidated by the process of making scalloped potatoes from scratch. The homemade sauce comes together easily and the results are phenomenal.
Step One: Slice Potatoes
Wash and peel potatoes and then thinly slice into ⅛-inch thick slices. A mandoline makes this quick and consistent, but a sharp knife works too.
Once sliced, layer the potatoes into a generously buttered baking dish and set to the side while you prepare the sauce.
Step Two: Prepare Cream Sauce
Start by melting butter in a small saucepan. Once melted, add in minced shallot and sauté until soft and tender. Whisk in flour until a thick paste forms. Let this mixture cook for a minute, just to remove the raw flour taste.
Slowly whisk in the broth and cream. Adding the liquid slowly keeps the sauce smooth.
Season with salt, pepper, nutmeg, and thyme leaves and let simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon. It won't take but a couple of minutes.
Step Three: Assemble and Bake
Pour the sauce evenly over the potatoes, using your hands or a spoon to lightly push the potatoes into the sauce so that every bite is creamy.
Cover with foil and bake until the potatoes for 45 minutes. Then, remove the foil, and continue to bake until the potatoes are tender and the top is lightly golden.
Recipe Modifications
- Gluten-Free: Swap out the all-purpose flour for a 1:1 all-purpose gluten-free flour blend. I have done this many times with success.
- Add Cheese: Follow my recipe for cheesy scalloped potatoes for the best results.
- Omit the Shallot: If you don't have a shallot on hand, don't be tempted to use an onion, which can overpower the sauce. Simply omit it and add in a pinch of onion powder for additional depth.
- Don't Care for Thyme? Omit it! The scalloped potatoes will still be delicious.
- Double the Recipe: Double the ingredients and layer in a deep 9X13 pan. Cover with foil and bake at 375°F for 60 minutes. Remove the foil and bake an additional 20-25 minutes, or until the potatoes are fully tender.
Make-Ahead Instructions
If you would like to get a jump start on making these potatoes, it's best to bake as directed, let the cool, then reheat when ready to serve.
- Prepare and bake the scalloped potatoes as directed.
- Once baked, let them cool to room temperature, cover tightly with foil, then refrigerate for up to 3 days.
- When you're ready to serve, take the dish out of the refrigerator about 30 minutes before reheating to take the chill off the dish.
- Bake covered with foil, at 350°F for about 30 minutes, or until warmed through.
More Holiday-Worthy Side Dishes
Homemade Scalloped Potatoes
Video
Ingredients
- 2 pounds Yukon gold potatoes, about 4 cups sliced potatoes
- 2 tablespoons unsalted butter, +more for greasing pan
- 2 tablespoons minced shallot
- 2 tablespoons all-purpose flour
- ½ cup broth, chicken stock or vegetable broth
- ¾ cup half and half, or cream
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon grated nutmeg
- 2 teaspoons fresh thyme leaves, optional
Instructions
- Preheat the oven to 375℉ (190℃). Generously butter a 2-quart casserole dish with butter.
- Wash and peel potatoes, then thinly slice the potatoes into ⅛-inch thin slices. Arrange the sliced potatoes in an even layer in the buttered casserole dish.
- Melt 2 tablespoons unsalted butter over medium-low heat in a heavy-bottomed medium saucepan. Once the butter has melted, add 2 tablespoons minced shallot and sauté for about 3 minutes or until the shallots begin to soften, being careful to not burn your shallots.
- Add 2 tablespoons all-purpose flour to the saucepan whisking well to form a thick paste. Allow to cook for 1 minute, to remove the raw flour taste from the sauce.
- Slowly whisk ½ cup broth into the flour mixture until incorporated. Once creamy, whik in ¾ cup half and half. Season with 1 teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon grated nutmeg, and 2 teaspoons fresh thyme leaves. Allow the sauce to simmer, whisking constantly, over medium-low heat until it coats the back of a spoon and slowly drips off the spoon. ~3-5 minutes
- Remove the cream sauce from the heat and pour it over the prepared potatoes in the casserole dish. Lightly push the potatoes into the sauce so that they are fully submerged.
- Cover with foil and bake for 45 minutes. After 45 minutes, remove the foil, and bake for an additional 25-30 minutes, or until potatoes are tender and the top is lightly browned.
- Let the scalloped potatoes rest for 10-15 minutes and then serve warm.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in November 2018 and updated in 2026.
Absolutely perfect silky classic scalloped potatoes. Followed the recipe exactly
Thanks for sharing, Robert! I am thrilled you enjoyed.
I made these yesterday for our new year day dinner and it turned out fantastic. I did change a few things. Instead of shallots I used 2 tbsp of garlic paste, left out the nutmeg but added in some freshly chopped parsley. I can’t have any milk or cream so I used oat milk along with vegetable broth. My husband had 2 helpings which means this recipe is a keeper. Thank you for sharing.
Thanks for sharing your modifications
Glad you enjoyed😊
This is the BEST old fashioned recipe for scalloped potatoes
Love hearing you enjoy them so much, Jan! We certainly do! I appreciate you taking the time to share a review.
Good flavor, but I would cook less time. Potatoes were mushy.
I made these for Easter this past weekend. I ended up doing 1.5x the recipe cuz I had 3lbs of Yukon Gold potatoes. It turned out so delicious! Everyone loved them so much there weren't any left over lol. I'm going to make them again for sure! I think I will make them with ham in them for their own meal
I love hearing you and your family enjoyed. Thanks for taking the time to leave a comment.
One of my all-time favorites recipes of yours! These potatoes often find their way to our table. They are great for everything from dinner with the family to holiday feasts!
I love hearing you enjoy these scalloped potatoes so much! Thank you for sharing!
I made these to go with grilled steaks when my in-laws were in town. They were perfectly creamy and so delicious. Bookmarking these scalloped potatoes to make again.
Sounds like a fabulous meal! Thanks so much for taking the time to share, Lee!