The Best Creamy Scalloped Potatoes Recipe: Your New Favorite Holiday Side Dish

By Jason Griffith

Scalloped potatoes. Just saying the words conjures up images of holiday feasts, Sunday dinners, and the ultimate in cheesy, creamy, baked comfort. This is not just a side dish; it’s an event. It’s the one recipe everyone secretly piles high on their plate, making sure to scoop up every last bit of that luscious, bubbly cream sauce.

I’ve been refining my scalloped potato recipe for years, and this is the one that finally nailed it. The key to perfection? A rich, deeply savory cream sauce thickened with a butter-and-flour roux, seasoned simply with nutmeg and pepper, and then layered perfectly with thinly sliced russet potatoes, sweet onions, and a generous mix of cheddar and Parmesan cheese. The result is a golden-brown top giving way to layers of impossibly tender, creamy-centered potatoes.

Why I Love This Recipe

Scalloped potatoes are the definition of kitchen magic. You start with simple, humble ingredients—potatoes, milk, butter—and end up with a show-stopping dish. But beyond the flavor, here’s why this recipe has a permanent place in my rotation:

• Ultimate Comfort: It hits all the right notes for comfort food. Creamy, cheesy, and deeply satisfying. It’s a guaranteed crowd-pleaser that appeals to every generation.
• Feeds a Crowd: This recipe is designed for a 9×13-inch pan, making it perfect for family gatherings, potlucks, and holidays.
• The Texture: The balance of textures is what makes it. The slightly crisp, cheesy top crust, the sweet, soft layer of baked onion, and the meltingly tender potatoes suspended in a savory cream. It’s perfection in every bite.
• Perfect Pairings: While fantastic on its own, it pairs beautifully with almost any main course, from holiday roasts to a simple weeknight chicken dish. (More on pairings later!)

Ingredients: What You’ll Need

This recipe uses straightforward pantry staples to create maximum flavor.

Ingredient	Amount	Notes
Russet Potatoes	4 large	Peeled and thinly sliced (about 1/8-inch thick). Russets hold their shape well while still becoming tender.
Onion	1 large	Thinly sliced. Sweet onions work best here for their mild flavor.
Unsalted Butter	3 tablespoons	For the roux and coating the pan.
All-Purpose Flour	3 tablespoons	Essential for thickening the cream sauce.
Whole Milk	2 cups	Use whole milk for the richest flavor and creamiest texture.
Heavy Cream	1 cup	The secret to an extra-velvety, luxurious sauce.
Salt	1 teaspoon	Plus more to taste.
Black Pepper	1/2teaspoon	Freshly ground is always best.
Ground Nutmeg	1/4teaspoon	A classic, subtle spice that enhances the savory cream sauce. Don’t skip it!
Shredded Cheddar Cheese	1/2 cups	Sharp or mild, depending on your preference.
Grated Parmesan Cheese	1/2 cup	For the golden, savory top crust.
Fresh Parsley	Chopped	For garnish (optional).

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Swaps and Notes

• Potatoes: While russets are my favorite for their starch content, you can use Yukon Golds if you prefer a slightly waxier, more buttery potato. Avoid red potatoes as they don’t absorb the sauce as well.
• Cheese: I love the cheddar/Parmesan blend, but Gruyère, Swiss, or Monterey Jack can be excellent substitutes. A combination of sharp cheeses will offer the most depth of flavor.
• Aromatics: If you aren’t an onion fan, you can omit the sliced onion layer. Alternatively, you can sauté the onions until soft before adding them to the layers for an even sweeter, milder flavor.
• Sauce Consistency: If you prefer a thinner sauce, reduce the flour to 2 tablespoons. If you want it ultra-thick and rich, add an extra tablespoon of heavy cream.

Steps for the Recipe

Follow these steps for a foolproof and perfectly baked dish of scalloped potatoes.

1. Prep and Preheat

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish generously.
3. Peel and thinly slice the potatoes and onions (aim for 1/8-inch thick slices).

2. Make the Cream Sauce

1. In a medium saucepan, melt the 3 tablespoons of butter over medium heat.
2. Whisk in the 3 tablespoons of flour and cook, stirring constantly, for 1–2 minutes to create a smooth roux. This cooks out the raw flour taste.
3. Gradually whisk in the 2 cups of whole milk and 1 cup of heavy cream until smooth.
4. Continue to cook, stirring frequently, until the mixture thickens and just begins to bubble.
5. Remove from heat and stir in the salt, black pepper, and ground nutmeg. Set aside.

3. Layer the Casserole

1. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
2. Top the potato layer with half of the sliced onions.
3. Carefully pour half of the cream sauce evenly over the potatoes and onions.
4. Sprinkle with half of the shredded cheddar cheese.
5. Repeat the layers: remaining potatoes, remaining onions, remaining cream sauce, and remaining cheddar cheese.
6. Finally, top the casserole with the grated Parmesan cheese.

4. Bake and Finish

1. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. The foil helps the potatoes steam and become tender without drying out.
2. Remove the foil and bake for an additional 25–30 minutes, or until the potatoes are completely tender when pierced with a fork and the top is beautifully golden brown and bubbly.
3. Let the scalloped potatoes cool for about 10 minutes before serving. This allows the sauce to set up slightly, making it easier to serve.
4. Garnish with fresh chopped parsley, if desired.

Tips for Success

• Thin Slices are Key: Uniform, thin slices of potato (around 1/8-inch) ensure even cooking. Use a mandoline slicer for the best results, but be extremely careful.
• Don’t Overcook the Roux: The roux only needs to cook for a minute or two. Overcooking it can change the texture and color of your final sauce.
• Season Every Layer (Almost): The salt is mostly incorporated into the sauce, which distributes it through the dish. But if you have very thick potato layers, a light pinch of salt and pepper over each potato layer will enhance the flavor.
• Resting Time: Allowing the potatoes to rest for 10 minutes after baking is crucial. The sauce continues to set and thickens during this time, resulting in perfect, cohesive slices.

Serving Suggestions and Pairings

Scalloped potatoes are the perfect partner for any hearty protein.

• Classic Comfort: Pair this with a juicy baked ham, a holiday roast, or my recipe for the best Easy Turkey Wingsfor a truly comforting meal.
• Weeknight Dinners: Serve alongside a simple pan-seared chicken breast or pork chops.
• Green Side: A light, crisp salad with a tangy vinaigrette (like a Lemon-Herb Vinaigrette) provides a perfect contrast to the richness of the potatoes.
• Simple Veggie: Steamed green beans or roasted asparagus are easy, classic pairings that don’t compete with the main side dish.

Nutritional Information Per Serving

The following is an estimate for 1/8 of the casserole and can vary based on exact ingredient measurements.

Component	Estimate
Calories	380 kcal
Fat	25g
Saturated Fat	15g
Cholesterol	65mg
Sodium	450mg
Carbohydrates	30g
Fiber	3g
Protein	12g

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Storage and Leftover Tips

Scalloped potatoes make for excellent leftovers!

• Storage: Cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: For the best results, reheat individual servings in a microwave or a small oven-safe dish covered with foil at 350°F (175°C) until warmed through. Reheating in the oven helps restore some of the crispy top layer.
• Freezing: Freezing is not generally recommended as the cream sauce can separate and become grainy upon thawing.

More Recipes You Will Love

If you loved this classic, comforting dish, be sure to check out some of my other favorite recipes that feed a crowd and bring big flavor:

• For another cheesy baked classic: try my This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit.
• If you’re craving pasta comfort: make my Classic Spaghetti Recipe with Homemade Sauce or the fast version, This Instant Pot Lasagna is My Favorite Way to Make Comfort Food Fast.
• For an easy appetizer or light dinner: don’t miss these incredible Easy Cheesy Chicken Sliders with Marinara Garlic Butter.

Final Thoughts

This scalloped potato recipe is more than just food; it’s a memory-maker. The rich scent filling your kitchen, the golden glow of the finished dish, and the happy silence that falls when everyone takes their first bite—it’s what cooking is all about.

Give this recipe a try, and let me know how it turns out! Drop a comment below with your favorite pairing, or share your own scalloped potato tips.

Happy Cooking!