Creamy and cheesyClassic Scalloped Potatoesare the king of decadent side dishes! They immediately add a whole lot of comfort to any plate.

Creamy and cheesy Classic Scalloped Potatoes are the king of decadent side dishes and immediately add a whole lot of comfort to any plate.

This dish is also known is potatoes au gratin, but I think calling them “scalloped potatoes” make them a little more approachable and inviting.The fancy au gratin version is often served as perfectly lined-up rows of cheesy potatoes, and while it looks beautiful, this mama just doesn’t have the time to place every potato round just so in an immaculate line.Either way tastes just as incredible, though!

A creamy liquid bathes the potato slices in the baking dish, and melted cheese tops it all off. Seriously, I could kiss the person who invented scalloped potatoes — they are so darn good. Serve them up withhamfor a holiday meal, next a slice ofmeatloaf, or as a side forgrilled meatsas a warm, gooey substitute for a classic potato salad. However you dish them up, they’re sure to please everyone who takes a bite.

Why You’ll Love This Recipe

Creamy and Comforting:Scalloped potatoes are the ultimate comfort food, with layers of tender potatoes enveloped in a rich and creamy sauce.
Make-Ahead Option:This recipe can be prepped up to a day ahead of time. Just cover the dish with plastic wrap and refrigerate until ready to bake. This makes it perfect for busy weeknights or when hosting guests, as you can focus on other preparations on the day of serving.
Crowd-Pleasing:Whether you’re serving a small family dinner or hosting a large gathering, scalloped potatoes are always a hit with guests.

Ingredients

Butter
Onion
Dried Thyme
Minced Garlic
Salt & Pepper
Russet Potatoes
Chicken Broth
Heavy Cream: half & half or canned evaporated milk can be used but it won’t be quite as silky and rich
Bay Leaves
Shredded Cheddar Cheese

See the recipe card below for full information on ingredients and quantities

Is there a better couple than cheese and carbs?Not in my book. Make these decadent Classic Scalloped Potatoes for a side dish that's irresistible and soul warming for all.

How to Make Classic Scalloped Potatoes

Step #1.Melt the butter in a large dutch oven. Add the onion and saute for 5 minutes until softened. Stir in the thyme, garlic, salt, and pepper.

Step #3.Discard the bay leaves and transfer the potato mixture to an 8×8 baking dish. Spread evenly and top with cheese.

Step #2.Add the potatoes, cream, broth, and bay leaves. Bring to a simmer and cook for 10 minutes until potatoes are almost tender.

Step #4.Bake for 20 minutes until the cream is bubbling and the potatoes are tender. Let cool for 10 minutes, then serve.

Recipe FAQs

Can you freeze scalloped potatoes?

Potatoes don’t freeze all that well. They constrict and become a bit mushy after they’re thawed, but if you’re fine with your scalloped potatoes turning more into a mashed version after being frozen, then go ahead and store them in the freezer for up to 3 to 4 months in an airtight container. Reheat them in the oven.

What does “au gratin” mean?

The term “au gratin” is French and means covered with cheese or bread crumbs and browned. There has to be a crusty top, and you can make other dishes this way, like broccoli au gratin. Typically, a cheese, egg, or bread crumb topping makes the baked result crispy and crusty.

Can you assemble scalloped potatoes ahead of time?

Yep! If I were getting this ready for an event or gathering a day early, I’d complete all of the stovetop steps and bake the scalloped potatoes for only about 10 minutes (not 20, as the instructions advise). Then, let them cool completely, cover them securely, and store them in the fridge overnight. Whenever you’re getting ready to serve the dish, stick them back into a 425 degree F. oven for about 15 to 20 minutes, or until everything is totally warmed, the cream is bubbling, and the top is golden-brown.

Expert Tips

Be sure to use a starchy potatolike a russet or Yukon for this dish. A waxy potato like a red won’t give the same results.
If the potatoes are going to have to sit for a minute before you cook them in the sauce, place them in a bowl of cold waterto keep them from browning. (The water might turn a color and get a frothy stuff on the top and that is just fine! It’s just the starch from the potatoes.)
For speedier and easier slicing,consider using a mandolin, V slicer, or food processor to cut the potatoes.