Thin-sliced potatoes baked in a rich cream sauce
Creamy Scalloped Potatoes
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Servings
8
1 large baking dish
Difficulty
Easy
Cost
Budget
$
Creamy Scalloped Potatoes
Thin-sliced potatoes baked in a rich cream sauce
★4.6(23)
Paper-thin potato slices layered in a velvety cream sauce and baked until golden and bubbly. A timeless side dish for holidays and special dinners.
20m
Prep Time
60m
Cook Time
80m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These scalloped potatoes are pure elegance—thin layers of potato bathed in a silky cream sauce that thickens as it bakes. A mandoline makes slicing quick and uniform for even cooking.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp nutmeg
- Salt and white pepper to taste
Instructions
- 1
Heat cream, garlic, thyme, nutmeg, salt, and pepper in a saucepan until just simmering. Remove from heat.
- 2
Layer half the potato slices in a greased 9x13 baking dish, overlapping slightly.
- 3
Pour half the seasoned cream over the potatoes. Repeat with remaining potatoes and cream.
- 4
Cover tightly with foil and bake at 375°F for 40 minutes.
- 5
Remove foil and bake 20 more minutes until the top is golden brown and potatoes are tender when pierced.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Heavy creamHalf-and-half or whole milk
The sauce will be thinner but still tasty—add 1 tbsp flour
Yukon GoldRusset potatoes
Russets are starchier and break down more, giving a thicker sauce
Tips & Storage
Pro Tips
Use a mandoline to slice potatoes 1/8-inch thick for the most even cooking.
Don't rinse the sliced potatoes—the starch helps thicken the sauce naturally.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat covered at 350°F for 20 minutes, adding a splash of cream if needed.
Nutrition Facts
Per serving (65mg) · 8 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates20g
Fat30g
Fiber280mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What's the difference between scalloped and au gratin?
- Scalloped is cream-based without cheese; au gratin adds cheese for a golden crust.
- Why are my potatoes still hard in the center?
- Slices may be too thick—use a mandoline for even 1/8-inch slices.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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