What Are Scalloped Potatoes?

Thinly sliced potatoes baked in a rich, creamy sauce until fork-tender and gorgeously golden on top are the hallmark of scalloped potatoes. A harmonious fusion of warm, savory flavor and rich, velvety textures is produced as each layer of this comfort food classic blends with the one before it. Baked into a casserole dish, it’s more than just a side dish; it’s a culinary hug.

The History of Scalloped Potatoes

Since “gratin” cooking techniques have been employed in French cuisine for centuries, it is likely that this well-loved dish originated there. Over time, the word “scalloped” came to mean thinly sliced potatoes cooked in cream, although it is thought to have originated from the Old English word “collops,” which meant slices of meat. After crossing the Atlantic, the dish quickly established itself as a mainstay in American kitchens, particularly in the Midwest, where hearty, oven-baked food is the norm.

Ingredients:

3 tablespoons unsalted butter, plus more for greasing the pan
¼ cup all-purpose flour
2 cups whole milk
1 cup vegetable broth
4 garlic cloves, grated
1 tablespoon fresh thyme leaves, chopped
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
½ medium yellow onion, thinly sliced
1½ cups grated cheddar cheese

Instructions:

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter.
Make the sauce:
In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, followed by the vegetable broth, stirring constantly. Add the garlic, thyme, salt, and pepper. Continue whisking for 2–3 minutes, or until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
Assemble the layers:
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the sliced onions, then pour over half of the sauce. Sprinkle with 1 cup of the shredded cheddar cheese. Repeat with the remaining potatoes, onions, sauce, and top with the remaining ½ cup cheese.
Bake:
Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 35–40 minutes, or until the potatoes are tender and the top is golden and bubbling.
Rest and serve:
Let the scalloped potatoes rest at room temperature for 20 minutes before serving to allow the sauce to set.

Scalloped Potatoes vs. Au Gratin

Au gratin and scalloped potatoes are cousins, not twins, despite their frequent interchangeability. Cream, milk, and occasionally butter are used to make traditional scalloped potatoes; cheese is not used. In contrast, au gratin potatoes are always topped with cheese and frequently breadcrumbs for crunch. Knowing this subtlety guarantees that you’re creating the appropriate version for the situation and helps set expectations.

Choosing the Best Potatoes for Scalloped Potatoes

Not every spud is made equally. Because of their high starch content, russet potatoes produce a soft, melt-in-your-mouth texture. Yukon Golds maintain their shape while absorbing flavor thanks to a harmony between creaminess and structure. Despite their beauty, red potatoes are less absorbent and waxier, making them ideal for potato salads but less suitable for flawless scalloping.

How to Slice Potatoes Like a Pro

Consistency is key. Uneven slices mean uneven cooking. Use a mandoline slicer to achieve uniform, 1/8-inch slices that cook evenly and layer beautifully. Dull knives or rushed chopping lead to culinary chaos—this dish rewards precision and patience.

The Magic of the Cream Sauce

The sauce is the soul of scalloped potatoes. A proper béchamel—made with butter, flour, and milk—creates a thick, clinging blanket for each slice. For richer versions, swap in cream and simmer gently with aromatics like bay leaf, garlic, or onion. A velvety sauce ensures every bite feels like a decadent experience.

Cheese or No Cheese?

Purists insist scalloped potatoes are cheese-free. However, many modern renditions include a layer or two of cheddar, Swiss, or Gruyère. The cheese melts into the cream, adding savory depth and umami richness. Whether you stay traditional or go cheesy, the key is balance—too much cheese can overshadow the delicate potato flavor.

Layering Like a Master

Start with a buttered dish. Lay down a single layer of potatoes, overlapping like shingles. Season generously. Spoon sauce over the top, then repeat. This methodical layering ensures that each forkful carries the full spectrum of texture and taste. Don’t rush this step—this is where the magic begins.

Baking Tips for Golden, Bubbling Perfection

Bake uncovered at 350°F until the top is bubbling and golden—usually about 60 to 75 minutes. For a deeply caramelized top, finish under the broiler for a few minutes. Let it rest before serving to allow the sauce to thicken and the flavors to settle. Patience pays off with every silky, golden bite.

How to Store and Freeze Scalloped Potatoes

Cool completely before storing. Refrigerate in an airtight container for up to 4 days. For freezing, wrap tightly in foil and plastic wrap. Thaw overnight and reheat gently in the oven to restore creaminess without drying out.

Common Mistakes to Avoid
Troubleshooting Mushy, Runny, or Overcooked Potatoes

Avoid overbaking or using overly thin sauce. Don’t skip seasoning between layers. Use the right potato and slice uniformly. And never rush the resting period—it’s essential for letting the sauce set and the flavors meld.

FAQs:

Can I make scalloped potatoes ahead of time?
Yes! Assemble the dish up to a day in advance and refrigerate it covered. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed.

Can I freeze scalloped potatoes?
Absolutely. Let them cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven at 325°F until warmed through.

What’s the best way to reheat leftovers?
Cover with foil and reheat in a 325°F oven for 20–30 minutes. You can also microwave individual portions, but the oven preserves the texture best.

Can I use different types of cheese?
Of course! Try Gruyère, fontina, mozzarella, or a sharp white cheddar for a different flavor twist. Just make sure it’s a good melting cheese.

Can I use a different type of potato?
Yukon Golds are ideal, but Russets work great too. Avoid waxy potatoes like red or fingerlings—they don’t absorb the sauce as well and can remain firm after baking.

Is it possible to make this gluten-free?
Yes—swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.

What’s the difference between scalloped potatoes and potatoes au gratin?
Scalloped potatoes are typically made with a creamy white sauce, while au gratin includes cheese in every layer and sometimes breadcrumbs on top. This recipe leans toward a cheesy scalloped hybrid.

Conclusion;

Every bite of scalloped potatoes is rich, creamy, and layered with flavor, making them the epitome of comfort food. They always steal the show, whether you’re serving them with a straightforward roast chicken or at a festive holiday table. Everyone will want this side dish over and over again if you have a few pantry staples, thinly sliced potatoes, and a little love.

They are classic, popular, and incredibly customizable. There is no turning back once you have created them from scratch.

How to Make Dreamy Scalloped Potatoes

Author: Olivia
Total Time: 1 hour 30 minutes

Print Recipe

Ingredients

Scale

3 tablespoons unsalted butter, plus more for greasing the pan
¼ cup all-purpose flour
2 cups whole milk
1 cup vegetable broth
4 garlic cloves, grated
1 tablespoon fresh thyme leaves, chopped
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
½ medium yellow onion, thinly sliced
1½ cups grated cheddar cheese

Instructions

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter.
Make the sauce:
In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, followed by the vegetable broth, stirring constantly. Add the garlic, thyme, salt, and pepper. Continue whisking for 2–3 minutes, or until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
Assemble the layers:
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the sliced onions, then pour over half of the sauce. Sprinkle with 1 cup of the shredded cheddar cheese. Repeat with the remaining potatoes, onions, sauce, and top with the remaining ½ cup cheese.
Bake:
Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 35–40 minutes, or until the potatoes are tender and the top is golden and bubbling.
Rest and serve:
Let the scalloped potatoes rest at room temperature for 20 minutes before serving to allow the sauce to set.

Notes

Slicing Tip: Use a mandoline for quick, ultra-thin, even potato slices that cook evenly.
Cheese Choice: For a deeper flavor, mix cheddar with a bit of Gruyère or smoked gouda.
Onions: Caramelized onions add extra depth—sauté them before layering if you want more richness.
Herb Swap: Don’t have fresh thyme? Substitute with 1 teaspoon dried thyme or try rosemary for a fragrant twist.
Creamier Option: Swap ½ cup of milk with heavy cream for extra indulgence.

Prep Time: 20 minutes
Cook Time: 70 minutes

Nutrition

Calories: 310
Fat: 15g
Carbohydrates: 34g