Creamy Scalloped Potatoes: 5-Ingredient Epic Savory Cheesy.

Creamy Scalloped Potatoes are the dish I reach for when time is short but flavor must shine. I’m a chef who builds weeknight and holiday menus around simple, reliable techniques you can trust. This recipe reflects that approach: a velvety sauce and thin potato layers. Cheddar, Parmesan, and aromatics melt into the dish. Onion, garlic, thyme, and paprika wake the flavor. It bakes into a bubbly, golden casserole that feeds a crowd and stays cozy. It’s vegetarian, freezer-friendly, and versatile enough for a holiday table. If you crave comfort without chaos, this is your go-to dish—read on for the full guide.

Table of Contents

Table of Contents

Creamy Scalloped Potatoes – What makes this Recipe special

Creamy Scalloped Potatoes are my cozy secret weapon when time runs short but flavor can’t. I love that this dish delivers velvety sauce and thin potato layers without fuss. The magic is in the simple technique: a gentle roux, whisked milk and cream, and cheese that clings to every slice. It smells like Sunday dinner and tastes like a hug. This recipe is perfect for busy moms and professionals who crave comfort that travels well to potlucks or holiday tables. It’s vegetarian, adaptable, and freezer-friendly, making weeknights feel just a little more special. Plus, the kitchen stays calm and cozy.

Creamy Scalloped Potatoes Ingredients

I keep this list simple for weeknights and big feasts alike.

Creamy Scalloped Potatoes shine with a short, reliable ingredient set.

• Potatoes — 3 lbs russet or Yukon Gold, thinly sliced; they provide the creamy base and texture.
• Butter — 3 tablespoons; richness and a silky roux base.
• Onion — 1 medium, finely diced; sweetness and aroma.
• Garlic — 3 cloves, minced; punch of flavor.
• All-purpose flour — 3 tablespoons; builds the creamy roux.
• Milk — 2 cups; the milky backbone.
• Heavy cream — 1 cup; adds richness and tenderness.
• Cheddar cheese — 1 1/2 cups, shredded; melts into gooey goodness.
• Parmesan — 1/2 cup, shredded; sharp, salty bite.
• Dried thyme — 1 teaspoon; classic herb.
• Paprika — 1/2 teaspoon; subtle warmth and color.
• Salt and pepper — to taste; foundation seasoning.
• Optional garnish — fresh parsley; bright finish and aroma.

Exact quantities are listed at the bottom of the article and available for printing.

How to Make Creamy Scalloped Potatoes

Step 1 – Prep and preheat

First, I preheat the oven to 375°F (190°C) and grease a 9×13-inch dish. I slice potatoes evenly to about 1/8-inch, so Creamy Scalloped Potatoes cook uniformly in the oven. Even layers save soggy edges, and finish crisp edges faster, without extra effort.

Step 2 – Sauté aromatics and build roux

Next, I melt butter in a skillet over medium heat, then sauté onion and garlic until soft. I sprinkle flour to form a light roux and cook it a minute. This base thickens the sauce and gives Creamy Scalloped Potatoes that silky body.

Step 3 – Make the cheese sauce

Next, I whisk in milk and cream, letting the mixture simmer until it thickens slightly. Then cheddar and Parmesan melt into a glossy sauce. I whisk in thyme and paprika, and season with salt and pepper. If it thickens, add a splash of milk. This creamy core makes Creamy Scalloped Potatoes comforting.

Step 4 – Layer potatoes and sauce

I spread half the potatoes in the dish, then pour half the sauce over them. I press gently so the sauce touches every slice. I layer the rest of the potatoes and the remaining sauce, smoothing the top. The goal is a uniform blanket that bakes into a tender, cheesy crust. You’ll know Creamy Scalloped Potatoes are on track when the surface looks glossy.

Step 5 – Bake and finish

I cover the dish with foil and bake 45 minutes to steam the potatoes. Uncover and bake 20–25 minutes more until golden and bubbly. Rest 10 minutes before serving so the sauce sets. If you like more crust, bake a bit longer. Keep the oven steady and watch the edges so they don’t burn.

Step 6 – Rest and serve

I rest 10 minutes, then slice and serve with parsley if you like. The potatoes should be creamy and tender, with a glossy cheese sheen. I love pairing this with greens or roast for a complete meal. It’s the dish you reach for again and again.

Tips for Success

• Slice potatoes evenly (about 1/8 inch) for uniform cooking and easy layering.
• Prep aromatics and cheese ahead so the assembly sails smoothly.
• Make the roux and whisk in dairy slowly to keep the sauce silky.
• Cover with foil during the first bake to prevent a burnt top.
• Let the dish rest 10 minutes before serving so the sauce sets.
• If you want lighter or dairy-free, swap in half-and-half or plant milk.
• Taste and adjust salt just before serving for balance.

Equipment Needed

• 9×13-inch baking dish (greased); alternative: a large casserole, lightly oiled.
• Medium saucepan for the sauce.
• Skillet or sauté pan for browning aromatics.
• Sharp knife and cutting board.
• Mandoline or sharp knife for even slices.
• Whisk and spatula for stirring.
• Measuring cups and spoons.
• Aluminum foil and sturdy oven mitts for protection.

Variations

• Dairy-free Creamy Scalloped Potatoes: Replace milk with almond milk and dairy-free butter. Use dairy-free cheese or nutritional yeast.
• Gluten-free option: Use gluten-free flour or cornstarch to thicken the sauce. Whisk cornstarch with a splash of cold milk first.
• Lower-sodium version: Use low-sodium cheese, unsalted butter, and less added salt; enhance with fresh herbs.
• Cheesy swaps: Try fontina, Gruyère, or Gouda for a mellower melt; finish with pinch of Pecorino.
• Herb-forward twist: Extra thyme, chives, marjoram, or lemon zest for brightness.
• Smoky version: Add smoked paprika to the sauce and a touch of caramelized onion.
• Veggie boost: Layer thinly sliced leeks or zucchini for color and moisture.
• Crunchy topping option: Top with buttered breadcrumbs or panko for a golden crust.
• Make-ahead and freezer-friendly: Assemble early and refrigerate; bake longer when ready.

Why You’ll Love This Creamy Scalloped Potatoes

Creamy Scalloped Potatoes feel like a warm hug on a busy night. I love how this dish comes together with simple ingredients and a few confident steps, yet yields a luxurious, creamy slice every time. It bakes quietly in the oven, freeing me to tend other chores or savor a moment of calm. It’s forgiving, make-ahead friendly, and adapts to dairy-free or lighter options without losing its irresistible charm altogether.

Serving Suggestions

Pair Creamy Scalloped Potatoes with a crisp green salad or roasted greens. A bright relish and a sparkling beverage keep the meal lively.

• Serve with roasted broccoli or green beans for color and texture.
• Pair with herb-roasted chicken or a light fish for balance.
• Garnish with parsley or chives.

Creamy Scalloped Potatoes Make-Ahead and Leftovers

Make-ahead plans keep Creamy Scalloped Potatoes calm on busy days. I love having a dish that tastes like a hug, even when time is tight. With a little foresight, you can slice, layer, and stash portions so dinner feels effortless later.

• Make-ahead assembly (up to 24 hours): Slice potatoes 1/8 inch thick and whisk the sauce. Layer in the baking dish, then cover tightly and refrigerate. When ready to bake, cover and bake for 60–75 minutes, then uncover for 20–25 minutes until the top is bubbly and golden.
• Freezer option (unbaked): Assemble the dish and freeze it, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10–15 minutes to the total bake time and keeping it covered at first.
• Leftovers and reheating: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in a 350°F oven, covered, for 15–20 minutes, then uncover for 5–10 minutes to revive the crust. If you’re rushed, use the microwave in short bursts, though the crust may be softer.
• Make-ahead plan for a crowd: Day before, slice potatoes and prep the sauce. Store sauce and potatoes separately in the fridge. Day-of, assemble quickly and bake. This keeps your kitchen peaceful and your Creamy Scalloped Potatoes tasting fresh.

When you plan ahead, this dish becomes your reliable secret weapon—creamy, cheesy, and ready to shine with minimal last-minute effort.

FAQs

Q: Can I make Creamy Scalloped Potatoes ahead of time?

Answer:

Absolutely. You can prep Creamy Scalloped Potatoes up to 24 hours ahead. Slice the potatoes 1/8 inch and whisk the sauce. Layer in the dish, cover tightly, and refrigerate. When ready, bake covered for 60 to 75 minutes, then uncover for 20 to 25. Let it rest 15 minutes before serving.

Q: Can I freeze Creamy Scalloped Potatoes?

Answer:

Yes. You can freeze Creamy Scalloped Potatoes either before or after baking. Freeze unbaked, tightly wrapped, for up to two months. Thaw overnight in the fridge, then bake as directed, adding 10 to 15 minutes. If you freeze after baking, reheat gently to preserve the crust.

Q: How can I adapt this for dairy-free or lower-fat needs?

Answer:

To keep Creamy Scalloped Potatoes dairy-free or lighter, swap in plant milk and dairy-free butter. Use dairy-free cheese or nutritional yeast to mimic the cheesy bite. Or lean on reduced-fat dairy and a little extra thyme for brightness.

Q: What should I serve alongside Creamy Scalloped Potatoes?

Answer:

Pair Creamy Scalloped Potatoes with roasted greens, a simple roast, or a crisp salad. Add a squeeze of lemon or vinaigrette to brighten the plate.

Sharing Creamy Scalloped Potatoes never fails to lift a dinner timeline. I love how a simple lineup of potatoes, butter, onion, and cheese becomes a celebration in the oven. The first bite is a warm hug—the potatoes melt, the sauce coats every slice, and the crust crackles like sunshine. It’s forgiving for busy weeknights and fearless at gatherings, especially when I need a crowd-pleasing side that still feels like home. This recipe reminds me that good food travels best when it’s uncomplicated, affordable, and kind to the cook who inventories the pantry and fans the flame of joy at dinner.

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