Dinner

Classic Scalloped Potatoes Recipe – Creamy & Delicious Recipe

Byluca Carter January 14, 2026January 14, 2026

Introduction

Classic scalloped potatoes are a comforting, creamy dish perfect for any occasion. Thinly sliced potatoes baked in a rich cheese sauce create a golden, bubbly top and tender layers inside. This recipe serves eight and is sure to become a family favorite.

The dish is a close-up view of a baked potato gratin in a white baking dish, showing multiple layers of thinly sliced yellow potatoes arranged upright and overlapping each other in neat rows. Each potato slice has a crispy, golden brown crust with melted cheese that looks bubbly and slightly browned. The creamy sauce is visible between the potato slices, giving a rich, smooth texture. Finely chopped green herbs are sprinkled evenly on top, adding a fresh contrast to the golden tones. The white marbled texture surface beneath the dish adds subtle elegance to the warm, comforting look of the gratin. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg potatoes
1 cup mozzarella cheese, shredded

¾ cup cheddar cheese, shredded
1 cup heavy cream

1.5 cups whole milk
2 tbsp unsalted butter, melted

2 tbsp all-purpose flour
1 tsp onion powder
1 tsp garlic powder

Salt to taste
Black pepper to taste
Fresh parsley or dill, chopped (for garnish)

Instructions

Step 1: Peel the potatoes and slice them thinly, about 1/8-inch thick, using a mandoline or sharp knife. Pat dry if desired to remove excess starch.
Step 2: Shred the mozzarella and cheddar cheese. Warm the whole milk in a small saucepan until just warm to the touch.
Step 3: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a pale, golden roux forms, removing the raw flour taste.

Step 4: Gradually whisk in the warmed milk, a little at a time, ensuring it incorporates fully. Then whisk in the heavy cream. Continue whisking over medium heat until the sauce simmers and thickens, coating the back of a spoon. Remove from heat.
Step 5: Stir in onion powder, garlic powder, salt, and black pepper to taste. Adjust seasoning as needed, remembering the potatoes will absorb some flavor.
Step 6: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with butter. Arrange about one-third of the sliced potatoes in an even, slightly overlapping layer in the dish.

Step 7: Ladle about one-third of the cream sauce evenly over the potatoes. Sprinkle one-third of the shredded mozzarella and cheddar cheese on top.
Step 8: Repeat layering two more times with the remaining potatoes, sauce, and cheese. Ensure the final potato layer is covered with sauce, then top with the remaining shredded cheese for a golden crust.
Step 9: Cover the dish tightly with aluminum foil and bake for 60 minutes. This helps the potatoes cook tenderly in steam.

Step 10: Remove the foil carefully and bake uncovered for another 30-45 minutes until the top is golden brown, bubbly, and the potatoes are tender when poked with a knife or fork.
Step 11: Remove from oven and tent loosely with foil. Let rest on a wire rack for 15-20 minutes to let the sauce thicken. Garnish with fresh parsley or dill before serving warm.

Tips & Variations

Use a mandoline for even, thin potato slices to ensure uniform cooking.

Try substituting gouda or gruyère cheese for a different flavor profile.
For a lighter version, use half-and-half instead of heavy cream.
Add cooked bacon or caramelized onions between layers for extra richness.

Let the dish rest before serving to prevent the sauce from running.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve the creamy texture. Avoid microwaving to keep the sauce smooth and prevent the potatoes from drying out.

How to Serve

The dish shows many thin slices of golden-yellow potatoes, arranged closely in several vertical rows. Each potato slice has a slightly crispy, browned edge with a light, glossy coating of melted cheese that appears bubbly and browned in places. Finely chopped green herbs are sprinkled evenly across the top, adding a fresh contrast to the warm yellows and browns. The layers of potato slices overlap slightly, creating a textured, scalloped surface. The dish is inside a white baking dish that is partially visible on the photo, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes in advance?

Yes, you can assemble the dish ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. Adjust baking time slightly if baking from cold.

What is the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are baked in a creamy sauce, often without cheese in the original recipe, while au gratin potatoes include cheese both in the sauce and on top for a cheesy crust.