Old-Fashioned Scalloped Potatoes

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Old-Fashioned Scalloped Potatoes are a classic, comforting side dish featuring tender thinly sliced potatoes baked in a rich, creamy, garlic-infused cream sauce until golden and bubbling.

Unlike au gratin potatoes (which feature shredded cheese melted throughout), traditional scalloped potatoes rely on a velvety roux-based cream sauce and starch from the potatoes for their silky texture.

Pro-Tips for Perfect Scalloped Potatoes

  1. Use Yukon Gold or Russet Potatoes: Yukon Golds give a buttery flavor and hold their shape well, while Russets release plenty of starch to thicken the sauce into a smooth texture.
  2. Slice Uniformly Thin: Aim for ⅛-inch thick slices. Using a mandoline slicer ensures every slice cooks evenly so you don’t end up with hard, undercooked centers.
  3. Do NOT Rinse the Potato Slices: The natural surface starch on sliced potatoes helps bind and thicken the cream sauce as it bakes.

Classic Scalloped Potatoes Recipe

Ingredients

  • 3 lbs Yukon Gold or Russet potatoes (peeled and sliced ⅛-inch thick)
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • 1 tsp salt & ½ tsp freshly cracked black pepper
  • ¼ tsp ground nutmeg (the secret ingredient for traditional cream sauces)
  • 1 tbsp fresh thyme leaves or chopped parsley
1.Prep the Oven & Dish:

Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish or deep casserole dish.
2.Make the Cream Sauce:Building the aromatic cream base.

In a saucepan over medium heat, melt the butter. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and flour, cooking for 1 minute to remove the raw flour taste. Gradually whisk in the whole milk and heavy cream. Season with salt, pepper, and nutmeg. Simmer for 3–4 minutes until slightly thickened, then remove from heat.
3.Layer the Potatoes & Sauce:Overlap slightly for uniform cooking.

Arrange one-third of the sliced potatoes in an overlapping layer across the bottom of the prepared dish. Pour one-third of the warm cream sauce over the top. Repeat twice more with the remaining potatoes and sauce, ensuring the top layer of potatoes is completely submerged in sauce.
4.Cover & Bake:Traps steam to soften the thick potato layers.

Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
5.Uncover & Brown:Check tender texture with a paring knife.

Remove the foil and bake uncovered for an additional 35 to 45 minutes, or until the top is golden-brown, the sauce is bubbling around the edges, and a knife slides through the middle with no resistance. Let rest for 15 minutes before serving to let the cream sauce set.

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