Creamy Scalloped Potatoes

These Creamy Scalloped Potatoes are rich, velvety and irresistibly flavorful. Baked until perfectly tender and finished with a crisp panko topping, this comforting side dish feels elegant enough for holidays and yet easy enough for weeknights. A must-make for anyone craving creamy potato perfection.

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Surprisingly Simple Creamy Scalloped Potatoes

Scalloped Potatoes are the kind of comforting side dish that feels like a warm hug, with layers of thinly sliced potatoes baked in a rich, velvety cream sauce. While the traditional version uses a simple milk base, this one add depth with heavy cream, garlic, shallots and tangy goat cheese.

The best part? It looks impressive but couldn’t be easier. If you can simmer cream and slice potatoes, you’ve got it. No roux, no flour, no fussy layering. Just simple steps, everyday ingredients and a little oven time.

Perfect for holiday dinners or cozy nights in, this modern spin on an old-fashioned favorite brings big flavor with minimal effort. It’s exactly the kind of recipe every home cook should know.

Difference Between Scalloped Potatoes and Au Gratin

This is one of the most common questions and it’s easy to see why. Both Scalloped Potatoes and Au Gratin are baked dishes made with thinly sliced potatoes, but the difference comes down to how they’re prepared.

Scalloped Potatoes are typically made with a simple cream or milk-based sauce and are traditionally cheese-free. The focus is on a smooth, creamy texture with rich, comforting flavor.

Au Gratin Potatoes are all about the cheese. They’re layered with shredded cheese throughout and often topped with even more cheese or breadcrumbs to create a golden, crisp crust.

This recipe leans toward the scalloped side with its creamy sauce and tender layers of potatoes, but it finishes with a twist of au gratin thanks to a topping of grated parmesan and panko that adds a deliciously crisp finish.

Ingredients Needed

• Yukon Gold Potatoes– Their natural creaminess and buttery flavor make them ideal for Scalloped Potatoes. They hold their shape well and create that signature tender texture without falling apart. No need to peel unless preferred.
• Heavy Cream– This is what gives the dish its velvety richness. Avoid swapping in milk or half and half, which can lead to a watery or curdled sauce.
• Garlic and Shallots– These aromatics create a deeply savory base. Shallots offer a mild, slightly sweet onion flavor that’s less harsh than raw onion and garlic builds richness. Simmering them in cream tames their sharpness and infuses the sauce.
• Salt and Black Pepper– Simple, essential seasoning. Taste the sauce before pouring it over the potatoes to ensure it’s well balanced.
• Fresh Thyme– Adds a subtle earthiness and depth. If you don’t have fresh thyme, dried thyme can be used (start with 1 teaspoon), or try rosemary or sage for a bolder flavor.
• Goat Cheese– This is the creamy twist that sets the dish apart. It melts beautifully into the sauce and adds a tangy brightness that balances the richness of the cream and potatoes. If goat cheese isn’t your favorite, cream cheese or mascarpone can work as a mild substitute.
• Parmigiano Reggiano– Freshly grated parmesan adds a nutty, savory layer that complements the goat cheese. Grating it yourself ensures better melt and flavor than pre-shedded varieties. Costco carries high-quality, authentic Parmigiano Reggiano imported from Italy at a great price.
• Panko Breadcrumbs– Adds a delicious crunch to the topping. You can swap in regular breadcrumbs, crushed crackers or even leave them out if you prefer a softer finish.

How to Thinly Slice Potatoes (with or without a Mandoline)

Consistently thin slices are one of the key elements to Scalloped Potatoes that cook evenly and melt into that signature creamy texture. Whether you’re using a tool or slicing by hand, the goal is about 1/8-inch thickness across the board.

The easiest method by far is using a rotary grater. I used this one, which comes with interchangeable blades and a strong suction base. It’s quick, beginner-friendly and much safer than a traditional mandoline. Just feed the potato into the drum and turn the handle. It does almost all the work for you.

Mandolines are another great option if you’re comfortable using one. They create precise, even slices but do require extra care. Always use a hand guard or cut-resistant glove to protect your fingers.

A sharp chef’s knife works too, especially if you’re making a smaller batch. Just take your time and do your best to keep the slices uniform in thickness,.

No matter which method you choose, the key is consistency. Thin, even slices ensure the potatoes cook at the same rate and absorb all the creamy goodness in every layer.

Avoiding Curdled Cream in These Scalloped Potatoes

Few things are more disappointing than pulling a beautiful dish of Scalloped Potatoes out of the oven, only to find that the cream has separated. The good news? It’s completely avoidable with just a few techniques.

• Gently infuse the cream first. In this recipe, the cream is gently simmered with garlic, shallots, thyme, salt and pepper before being blended smooth and combined with goat cheese. This step helps stabilize the cream, mellow the aromatics and build flavor while reducing the risk of curdling in the oven.
• Avoid boiling or high heat. Cream can break if exposed to too much heat, especially when paired with acidic ingredients. Keeping the oven at a lower temperature (325℉) allows the potatoes to bake gently, helping the sauce stay silky and cohesive.
• Use heavy cream, not milk or half and half. Lower-fat dairy is more likely to separate when baked. Heavy cream has a higher fat content, which helps it stay stable and luscious from start to finish.
• Layer warm sauce over raw potatoes. Pouring the warm cream mixture over the sliced potatoes ensures even heat distribution and smoother bake.

How To Make This Modern Take on Old Fashioned Scalloped Potatoes

To make this Creamy Scalloped Potatoes side dish, preheat the oven to 325℉ and generously butter a 9x 13-inch glass baking dish. This helps prevent sticking and promotes golden edges.

In a saucepan over low heat, simmer the cream with salt, pepper, garlic, shallots and thyme sprigs for 10-12 minutes, until the aromatics are tender. For added flavor, remove the thyme stems after simmering and stir the leaves back into the cream before blending.

Blend the mixture with an immersion blender until smooth, then stir in the goat cheese until fully melted and creamy.

Thinly slice the potatoes and arrange in rows in the prepared dish. Pour the warm cream mixture over the potatoes, coating them evenly.

Cover tightly with foil and bake for 60-75 minutes, until the potatoes are fork-tender. Uncover, the top with parmesan and breadcrumbs and broil for 2-4 minutes until golden and bubbling.

Let the dish rest for 10 minutes before serving to help the gratin set.

Most Helpful Tools

• Rotary Grater– This rotary grater comes with 6 interchangeable blades, making it easy to do everything from slicing potatoes to crushing ice. And the best part? It’s surprisingly affordable.
• Immersion Blender– This immersion blender is a versatile powerhouse. With multiple blades and attachments, it blends the garlic and shallot-infused cream to silky perfection. It’s a bit of an investment but one you’ll use again and again when cooking from-scratch.
• 9 x 13 Casserole Dish– A sturdy casserole dish is a kitchen essential. It’s perfect for evenly baking Scalloped Potatoes and serving them straight from the oven to the table.

How to Reheat Without Loosing Creaminess

Scalloped Potatoes are just as comforting the next day, if reheated the right way. The goal is to gently warm them without drying out the sauce or causing it to separate.

For best results, use the oven. Cover the dish with foil and reheat at 300℉ to 325℉ until warmed through. This slower method protects the creamy texture and prevents the top from drying out.

If microwaving, go low and slow. Use a lower power setting of around 50 to 70 percent and reheat in short bursts. If possible, cover the dish with a microwave safe lid to keep the moisture in.

What To Serve With This Side Dish

Standing Rib Roast

Sourdough Cloverleaf Rolls

Easy Broiled Pork Chops

Arugula Pear Salad

Oven Roasted Tri-Tip

Sourdough Baguettes

Strawberry Walnut Salad

How To Store Leftovers

Let the Scalloped Potatoes cool to room temperature, then transfer to an airtight container or wrap the baking dish tightly with plastic wrap or parchment paper with foil. Store in the refrigerator and enjoy within 3 to 4 days for the best flavor and texture. Freezing isn’t ideal as the cream sauces turn grainy once thawed.

Frequently Asked Questions

How long do these Scalloped Potatoes last in the fridge?

Scalloped Potatoes will keep in the fridge for 3 to 4 days when stored in an airtight container or tightly wrapped. For the best texture and flavor, enjoy within that time frame.

Can I use milk instead of heavy cream?

You can, but it’s not recommended. Milk is more likely to curdle and won’t give the same rich, creamy texture. For best results, stick with heavy cream.

What’s the best potato for Scalloped Potatoes?

Yukon Gold potatoes are the top choice for Scalloped Potatoes thanks to their naturally creamy texture and ability to hold their shape. Red potatoes are a great alternative as they are also waxy, moist and bake up tender. Russet potatoes work also but are more likely to break apart during the baking.

What other cheese can be used besides goat cheese?

If you’re not a fan of goat cheese or simply want to switch things up, here are some great alternatives:

• Cream Cheese– Mild, creamy and easy to melt. It adds richness without the tang.
• Boursin– A soft, herbed cheese that melts beautifully and brings extra flavor.
• Mascarpone– Buttery and smooth with subtle sweetness, perfect for a luxurious twist.
• Gruyère– Melts well and adds a nutty, savory depth.
• Fontina– Mild and creamy with a silky melt, great for layering flavor.

Each of these will change the flavor slightly, but they all work beautifully in this Creamy Scalloped Potato dish.

Why are my potatoes still firm after baking?

If your potatoes are still firm after baking, it’s usually due to one of these common issues:

• Slices Were Too Thick– Thicker slices take longer to cook. Aim for about 1/8 inch thick for even, tender results.
• Oven Temperature Was Uneven– Make sure your oven is fully preheated and stays at the correct temperature throughout baking.
• Not Enough Bake Time– Some ovens run cool or potatoes may vary in moisture. If they are not fork-tender, just cover and bake in 10 to 15 minute intervals until fork-tender.

Can I make this dish ahead of time?

Yes, you can absolutely make Scalloped Potatoes ahead of time. Assemble the dish without the parmesan and panko topping, cover tightly and refrigerate for up to 24 hours before baking. Let it site at room temperature for about 30 minutes before baking as directed.

If you prefer to bake the dish fully in advance, leave off the parmesan and panko. Once baked and cooled, cover and refrigerate. When ready to serve, reheat covered at 300℉ until warmed through, then add the topping and broil before serving for a crisp, golden finish.

Is this dish gluten-free?

As written, this dish is not gluten-free because of the panko breadcrumbs. To make it gluten-free, simply use gluten-free panko or leave the topping off altogether.

How will this dish turn out without cheese?

Without cheese, the dish will still be creamy and comforting, but it will have a more subtle flavor and a lighter texture. The goat cheese and parmesan add richness, depth and a savory finish. Omitting them will create a simpler version more in line with traditional old-fashioned Scalloped Potatoes.

P.S. Sophie, know that we love you and miss you dearly. You are always on our mind.