Home > Sides > Classic Scalloped Potatoes Recipe

Classic Scalloped Potatoes Recipe

These Scalloped potatoes are rich and wonderful. This is a very nice dish for any special occasion. Just follow these simple photo instructions.

This post may contain affiliate links. Read my disclosure policy.

These Scalloped potatoes are rich and wonderful. You’d probably earn 10,000 points with weight watchers, but it’s a very nice dish for special occasions. Oh and we are continuing our countdown to Christmas so read on to find out what I’m giving away!

Ingredients for Au Gratin Scalloped Potatoes:

3 lbs Yukon Gold Potatoes, peeled
1/2 yellow onion
4-6 garlic cloves
1 tsp salt
1 tsp black pepper
3 cups shredded cheddar jack cheese
2 cups heavy whipping cream
1 cup whole milk
4 Tbsp unsalted butter

These Scalloped potatoes are rich and wonderful. This is a very nice dish for any special occasion. Just follow these simple photo instructions.

How to Make Scalloped Potatoes:

Preheat Oven to 375˚  and butter a 9×13 glass baking dish.
1. Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water. Mandolin… ahem…hint, hint.

easy-scalloped-potatoes

2. Sautee 4 Tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish (after step 4).

easy-scalloped-potatoes-1

3. Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.

easy-scalloped-potatoes-2

4. Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won’t be fully covered by cream and that’s ok. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.

easy-scalloped-potatoes-3

Merry Christmas and happy cooking! 🙂
-Natasha

Scalloped Potatoes Recipe

4.92 from 75 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

Ingredients 

Servings: 8 as a side dish
  • 3 lbs Yukon Gold Potatoes, peeled
  • 1/2 yellow onion
  • 4-6 garlic cloves
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 cups shredded cheddar jack cheese
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter

Instructions

Preheat Oven to 375˚ F and butter a 9 x 13 glass baking dish.

  • Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.
  • Sautee 4 tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish.
  • Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
  • Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won't be fully covered by cream and that's OK. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

Final Final Picmonkey Hashtag banner

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.92 from 75 votes (34 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Peggy larking
    March 26, 2024

    Can potatoes be made the day befor and reheated the next day?

    Reply

    • NatashasKitchen.com
      March 27, 2024

      Hi Peggy! Yes, scalloped potatoes reheat well. You can bake them at 350°F for 20-30 minutes or until they are heated through. Over with foil
      to keep them from drying out. You can also microwave smaller servings.

      Reply

  • JO ANNE STODDART
    March 17, 2024

    Made this dish for St Patrick’s dinner.
    Tasty but our batch curdled. Why would that be?

    Reply

    • Natasha's Kitchen
      March 17, 2024

      Hi Jo Anne, did you happen to use any substitions in this recipe?

      Reply

  • Geena
    January 15, 2024

    Can I use lactose free milk instead and lactose free cheese?

    Reply

    • NatashasKitchen.com
      January 15, 2024

      Hi Geena! I haven’t tested it myself to advise. I assume so. Let us know how they are if you experiment.

      Reply

  • Barbie
    December 23, 2023

    Can this be cooked at 325 degrees in stead of 375?
    Cooking ham at 325 degrees.

    Reply

    • Natasha
      December 23, 2023

      Hi Barbie, I think that would work but you’ll need to give it more time in the oven. Bake until the potatoes are tender.

      Reply

  • Roseann Ott
    August 25, 2023

    Tried this recipe last night. It will forever be my go-to. They were absolutely delicious! Thanks for sharing.

    Reply

    • NatashasKitchen.com
      August 25, 2023

      That’s wonderful, Roseann! I’m so glad you have a new go-to!

      Reply

  • Andrea
    February 23, 2023

    These are so creamy and delicious. I added a can of cheddar soup in place of the milk in the saucepan with the whipping cream and onions. It really made it even cheesier. Give it a try. So easy to make too.

    Reply

    • NatashasKitchen.com
      February 23, 2023

      Hi Andrea! I’m so glad you loved the recipe. Thank you for the feedback.

      Reply

  • VitaliyaC
    January 3, 2023

    Hi Natasha. Can I make this recipe with russet potatoes 🥔 instead ?

    Reply

    • NatashasKitchen.com
      January 3, 2023

      Hi! Yes, you can. You can also reference this easy-scalloped-potatoes recipe if you’d like. I use russet potatoes here.

      Reply

  • Kathy
    December 29, 2022

    Made this for Christmas. It was the best scalloped potatoes I’ve ever had. Yummy beyond words.

    Reply

    • Natashas Kitchen
      December 29, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kathy!

      Reply

    • Nancy
      March 31, 2023

      Hi Natasha can you tell me which mandolin your using please ?

      Reply

  • Vivian
    December 24, 2022

    This is my 2nd time making this recipe ! Once for thanksgiving & now for Xmas! It’s so good, thank you for this recipe , you’re the best!

    Reply

    • NatashasKitchen.com
      December 25, 2022

      Thank you, Vivian! I’m so glad you loved the recipe. Merry Christmas!

      Reply

  • Cherie
    December 20, 2022

    I am looking forward to using this recipe (x2) for Christmas dinner and I’m wondering if I can assemble it the day before? I thought I had read somewhere to bake it the day before and refrigerate it.

    Reply

  • Beth Whisler
    December 18, 2022

    This is exactly like my recipe-love it! Every time I make it, it takes forever in the oven and even then the potatoes might not be tender. Do you think I could pre-pressure cook the potatoes, then slice and layer and bake?

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Beth! I think that could work, but I have not tested it to advise.

      Reply

  • Vivian Grange
    October 3, 2022

    I am making this right now. I cut the recipe in half. There’s only 2 of us. I added ham. I love all Natasha’s recipes. Looking forward to this one!

    Reply

  • sandra
    August 5, 2022

    hi natasha . you are my favorite chef… i usually make this w cooked ham . and we love it. so im going to make this today, my daugther in law just have a baby boy last monday, and i making this for them , she will released from the hospital, i can’t wait to hold my grandson. thank you natasha you are the best and easy to follow your recipe. sandra d. rom CT

    Reply

    • NatashasKitchen.com
      August 5, 2022

      Hi Sandra! Thank you. I hope you enjoy this recipe!

      Reply

  • Jeanne Charron
    June 27, 2022

    Love your recipes…I always start with your recipes because yours are by far the best to understand the directions and the taste has never let me down.

    Reply

    • NatashasKitchen.com
      June 27, 2022

      Hi Jeanne! That makes me happy. Thank you for sharing.

      Reply

  • Jessica
    December 26, 2021

    Can this be done in a slow cooker instead to free up oven space?

    Reply

    • Natasha's Kitchen
      December 26, 2021

      To be honest I’ve never tried to make scalloped potatoes in a slow cooker so it would have to be an experiment. Sorry I’m not more helpful.

      Reply

    • Jenna
      July 25, 2022

      This is my go to recipe! I love it. I tried it in the crockpot for the first time this weekend, I added a extra cup of cream and it turned out really good! I thought I would let everyone know that loves this as much as we do.

      Reply

      • Natasha's Kitchen
        July 25, 2022

        That’s awesome, thank you for sharing!

        Reply

  • Karen
    December 9, 2021

    Hi Natasha. I love all your recipes, but I guess I am a little confused, the Scallop Potato Recipe says “Cheddar Jack” cheese but the photograph shows “Colby Jack”. Which one should I use?
    Thank you.

    Reply

    • Natasha's Kitchen
      December 9, 2021

      Hi Karen, I used Colby Jack cheese which is a mix of both white and orange cheese so when it’s grated, you see both colors. You can also use cheddar jack – it is a blend of both.

      Reply

  • Nina Long
    November 13, 2021

    Can this be made the day before and kept in fridge. I would like to decrease the time in the kitchen Christmas Day

    Reply

    • Natashas Kitchen
      November 13, 2021

      Hi Nina, fresh is always better and looks nicer, but it would work reheated.

      Reply

  • Carroll Larremore
    December 25, 2020

    This is the second time I’ve made this recipe. Today is Christmas Day and trust me, it’s a Christmas Day kind of dish. It’s rich and delicious and a bit of work, but, man o man, you know you’ve made something wonderful.
    Maybe I’ll wait until next holiday season to do this exact recipe the third time.

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Carroll, I’m so happy you enjoyed this recipe!

      Reply

  • Stefanie
    November 24, 2020

    In a trial run of this recipe it came out horribly oily. The only substitution was a mix of sharp cheddar and Gruyere (3 cups total of shredded cheeses). It was oily and the cream seemed curdled. Flavor-wise, it was great, but not sure what I did wrong. Help

    Reply

    • Natasha
      November 24, 2020

      Hi Stefani, that is usually due to using cheddar. Cheddar cheese releases quite a bit more oil and looks oilier because it is a bright yellow oil.

      Reply

      • Stefanie
        November 29, 2020

        The final version came out spectacular using Gruyere! Thanks for the quick feedback.

        Reply

  • Sharon
    April 7, 2020

    Can I but ham in the Easy Scalloped potatoes Recipe or even ba Con

    Reply

    • Natashas Kitchen
      April 7, 2020

      I bet ham will work! If you experiment, let me know how you liked the recipe.

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.