Scalloped Potatoes Recipe

A ceramic baking dish filled with scalloped potatoes, with a portion scooped out, sitting on a wooden board next to a small plate of the same dish.

5 from 1 vote

Thinly sliced Yukon Gold potatoes and tender onions baked in a rich garlic-and-herb-infused cream sauce until golden. A comforting, traditional scalloped potatoes recipe for Thanksgiving, Christmas, Easter, and family dinners.

Prep Time20

Cook Time1 20

Course: Side Dish

Cuisine: American

Keyword: potatoes

Servings:

Calories: 400kcal

Equipment

Cast Iron Round Casserole
Mandoline slicer highly recommended

Ingredients

3 pounds Potatoes Yukon Gold *see notes
3 tablespoons Unslated Butter divided, plus extra for greasing
1 medium Onion thinly sliced
6 tablespoons Flour
1½ cups Whole milk
1½ cups Heavy cream
2 cloves Garlic lightly crushed
2-3 sprigs Fresh thyme
2-3 sprigs Rosemary
¼ teaspoon Nutmeg
1 teaspoon Salt
½ teaspoon Black pepper

US Customary - Metric

Instructions

Prepare the baking dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or an approximately 11-inch round baking dish with butter.
Slice the potatoes: Peel the potatoes and slice them evenly, about ⅛ inch (3 mm) thick, using a mandoline slicer or sharp knife.
Layer the potatoes: Arrange one-third of the potato slices in the bottom of the baking dish. Top with half of the sliced onion, sprinkle with 3 tablespoons of flour, and dot with 1 tablespoon of butter.
Finish layering: Repeat with another third of the potatoes, the remaining onion, the remaining 3 tablespoons of flour, and another tablespoon of butter. Finish with the remaining potatoes and the last tablespoon of butter.
Infuse the cream: Combine the milk, heavy cream, garlic, thyme, rosemary, nutmeg, salt, and black pepper in a saucepan. Warm over low heat for 6–7 minutes, stirring occasionally, without allowing the mixture to boil. Remove the garlic and herb sprigs.
Add the cream: Pour the warm cream mixture evenly over the potatoes. Gently shake the dish to help the liquid settle between the layers.
Bake covered: Cover tightly with aluminum foil and bake for 50–60 minutes.
Brown the top: Remove the foil and bake for another 30–40 minutes, until the top is golden and the potatoes in the center are tender when pierced with a knife. If the top is browning too quickly, loosely cover it again.
Rest and serve: Let the dish rest for 10–15 minutes before serving.

Video

Notes

Best potatoes: Yukon Golds give a creamy texture while holding their shape. Russets work but tend to soften more.
Slice thickness: Aim for about ⅛ inch (3 mm) so the potatoes cook evenly.
Make ahead: For the most dependable holiday preparation, bake the dish the day before, refrigerate promptly, and reheat covered until hot throughout.
Cheese variation: Add 1–1½ cups shredded Gruyère or cheddar between the layers and toward the end of baking.
Storage: Refrigerate leftovers for up to 3–4 days.
Freezing: Freeze baked portions for about 2–4 weeks for best quality; the sauce may be less smooth after reheating.
Doneness: The potatoes should be tender in the center, the sauce should be bubbling, and the top should be golden brown.

Nutrition