Dinner

Classic Scalloped Potatoes Recipe – Easy & Creamy Side Recipe

ByLuna Ryder February 18, 2026February 18, 2026

Introduction

Classic scalloped potatoes are a creamy, comforting side dish perfect for any meal. Thinly sliced potatoes baked in a rich cheese sauce create a luscious, golden topping that’s hard to resist.

A white baking dish filled with baked potato gratin showing neat layers of thinly sliced golden yellow potatoes stacked upright in rows, covered in creamy white sauce and bubbly melted cheese with a golden brown crust. The top layer is browned and crispy with melted cheese spots, sprinkled with finely chopped green herbs. Some sauce bubbles and melted cheese spill slightly over the edge, revealing a soft and creamy texture beneath the crispy top. The dish sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg potatoes (or enough to fill the dish)
1 cup mozzarella, shredded or chopped
¾ cup cheddar
1 cup cream
1.5 cups milk
2 tablespoons melted butter
2 tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
Salt to taste
Black pepper to taste
Parsley or dill to garnish

Instructions

Step 1: Peel and thinly slice the potatoes to about 1/8 to 1/16 inch thick. Dry them thoroughly. Lightly grease a 9×13 inch baking dish.
Step 2: In a medium saucepan, melt the butter over medium heat. Whisk in the flour, onion powder, and garlic powder, cooking for 2-3 minutes to remove the raw flour taste.
Step 3: Gradually whisk in the milk and cream until the mixture is smooth and lump-free. Bring to a gentle simmer and cook for 3-5 minutes until the sauce thickens. Remove from heat and season with salt and black pepper. For a cheesy sauce, stir in the mozzarella and cheddar until melted and smooth.
Step 4: Preheat the oven to 190°C (375°F). Arrange one-third of the sliced potatoes evenly in the prepared dish, slightly overlapping. Ladle one-third of the sauce over the potatoes. Repeat layers with the remaining potatoes and sauce, ensuring the top layer is well-coated.
Step 5: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 60 minutes.
Step 6: Remove the foil, reduce the oven temperature to 175°C (350°F), and bake uncovered for another 30-45 minutes until the top is golden brown, bubbly, and the potatoes are tender. If the top browns too quickly, tent loosely with foil.
Step 7: Remove from the oven and let the scalloped potatoes rest for 15-20 minutes to set the sauce. Garnish with fresh parsley or dill if desired, and serve immediately.

Tips & Variations

Use russet or Yukon Gold potatoes for the best texture and flavor.
For a richer sauce, substitute half the milk with heavy cream.
Add cooked bacon or caramelized onions between layers for extra flavor.
Swap mozzarella and cheddar for gruyère or fontina cheese for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (325°F) until warmed through to maintain creaminess and prevent drying out.

How to Serve

The dish shows a white baking dish filled with layered thin slices of golden yellow potatoes, arranged in tightly packed rows. Each potato slice is covered in a creamy white sauce that bubbles and crisps into a light golden cheese topping. The edges of the potato slices are slightly browned and crispy, adding texture contrast to the soft creaminess. Bright green chopped herbs are sprinkled carefully over the top, adding fresh color. A portion is missing from one corner, revealing the creamy sauce pooling at the base beneath the layered potatoes. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish up to step 4, cover, and refrigerate for up to 24 hours before baking. Adjust baking time slightly if baking straight from the fridge.

What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are baked in a creamy sauce without a breadcrumb topping, whereas au gratin potatoes often include cheese and breadcrumbs for a crispy crust on top.