Homemade Scalloped Potatoes Recipe
Our Homemade Scalloped Potatoes Recipe brings crowd-pleasing comfort, rich layers, and holiday-ready appeal in every bite. Thin-sliced Yukon Gold potatoes bake low and slow in a garlic cream sauce with a mix of melting cheeses until the whole dish turns tender and golden.
Servings: 10
Calories: 647kcal
Equipment
- Mandoline slicer or food processor
- Medium saucepan
- 9x13 inch baking dish or similar 3qt oval dish
- Aluminum foil
Ingredients
- 3 pounds Yukon Gold or russet potatoes peeled and sliced thinly (about ⅛ inch thick)
- 4 tablespoons unsalted butter
- 3 cups heavy cream
- 3 to 4 cloves garlic minced
- 4 cups sharp cheddar or cheddar blend shredded
- 8 slices Provolone cheese
- ½ cup freshly grated Parmigiano Reggiano Parmesan cheese, divided
- 1 ½ teaspoons kosher salt
- ½ teaspoon cracked black pepper
- 1 teaspoon fresh thyme leaves optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- Peel and thinly slice the potatoes for even cooking.
- In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Slowly pour in the heavy cream, whisking to combine. Add the kosher salt and black pepper. Bring to a gentle simmer, then remove from heat.
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish.
- Pour one-third of the garlic cream sauce over the potatoes. Sprinkle with one-third of the shredded cheddar cheese.
- Repeat the layering process twice more, ending with the remaining garlic cream sauce.
- Arrange the Provolone cheese slices evenly on top of the layered potatoes.
- Cover the dish tightly with foil and bake in the preheated oven for 2 to 2 ½ hours, or until the potatoes are fork-tender. Rotate the dish halfway through baking for even cooking.
- Remove the foil and sprinkle the reserved Parmigiano Reggiano evenly over the Provolone slices.
- Return the dish to the oven and bake uncovered for an additional 20-25 minutes, or until the top is golden and bubbly.
- For extra browning, broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Let the scalloped potatoes rest for 10-15 minutes before serving. Garnish with fresh thyme leaves, if desired.
Video
Notes
Cooking Notes
The key to creamy scalloped potatoes is slicing the potatoes evenly and baking them slowly so they soften without the sauce separating. Covering the dish for most of the bake traps steam and helps the potatoes cook through before the cheese browns.
Tips for Best Results
- Slice the potatoes about ⅛ inch thick so they cook evenly throughout the dish.
- Simmer the garlic cream just briefly so it warms and blends before layering.
- Cover the dish tightly with foil during the first bake so the potatoes soften properly.
- Let the casserole rest for 10–15 minutes before serving so the cream sauce thickens and the layers set.
Nutrition
Calories: 647kcal | Carbohydrates: 28g | Protein: 21g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 863mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1852IU | Vitamin C: 29mg | Calcium: 564mg | Iron: 1mg
