Creamy Scalloped Potatoes: The Ultimate Comfort Side Dish Everyone Will Love

If there’s one thing that can steal the spotlight at any dinner table, it’s Creamy Scalloped Potatoes. Rich, golden, and loaded with buttery layers of tender potatoes, this classic dish checks every box for comfort food bliss. Whether you’re planning Thanksgiving dinner, Christmas feasts, or just a cozy weeknight meal, this Creamy Scalloped Potatoes recipe brings elegance and warmth in every bite.

I still remember the first time I made these Homemade Scalloped Potatoes for a holiday dinner — I thought I’d overcooked the cream sauce (spoiler: I didn’t). Everyone raved about it, and my mom practically demanded the recipe on the spot. Since then, this Easy Scalloped Potatoes dish has become a family staple.

In this guide, I’ll show you exactly how to make the Best Scalloped Potatoes from scratch — no fancy ingredients or complicated techniques required. Think of it as a deliciously creamy potato bake, perfect for Thanksgiving side dishes, Christmas sides, or even a weeknight dinner when you want something cozy. Ready to turn potatoes and cream into magic? Let’s do this!

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream (or half-and-half for a lighter version)
• 1 cup shredded Parmesan cheese
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg (optional but divine)
• 1/4 cup grated cheddar or Gruyère (optional for extra cheesiness)
• Fresh thyme or chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish. This step makes sure your Layered Potato Casserole doesn’t stick and gets that golden edge we all crave.
2. Prepare the cream sauce. In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, then season with salt, pepper, and nutmeg. Stir gently and let it simmer (not boil) for 3–5 minutes. You’ll know it’s ready when the sauce slightly thickens — that’s your rich base for the Scalloped Potatoes with Cream.
3. Layer the potatoes. Arrange half the sliced potatoes in your prepared dish, overlapping them like potato shingles. Pour half of the warm cream mixture over the potatoes and sprinkle half the Parmesan cheese. Repeat with the remaining potatoes, cream, and cheese. (FYI, this step makes you feel like a total pro chef 👩‍🍳).
4. Bake to perfection. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 25–30 minutes, or until the top is bubbly and golden brown. You can also broil it for 2–3 minutes at the end for that crispy top layer — because, IMO, golden cheese is life.
5. Rest and garnish. Let your Classic Scalloped Potatoes rest for about 10 minutes before serving. This helps the creamy sauce thicken slightly. Sprinkle with fresh thyme or parsley for a festive touch.

Variations

Want to switch things up? Here are a few fun twists on this Creamy Potato Bake that can match any mood or occasion:

• Garlic Scalloped Potatoes: Add roasted garlic instead of raw for a deeper, caramelized flavor that pairs beautifully with Parmesan.
• Cheesy Scalloped Potatoes: Layer cheddar or Gruyère between each potato layer for extra richness. Perfect if you want to make the Best Scalloped Potatoes for cheese lovers.
• Vegan Scalloped Potatoes: Swap heavy cream for coconut cream or cashew milk, and use vegan butter plus nutritional yeast for a dairy-free option that still feels indulgent.
• Healthy Scalloped Potatoes: Use low-fat milk and reduce the cheese. Add thinly sliced zucchini or cauliflower for a veggie boost.

Serving & Tips

This dish pairs beautifully with almost anything — roast turkey, glazed ham, baked salmon, or even a simple green salad. For holiday dinners, I serve my Creamy Scalloped Potatoes as part of a trio of Thanksgiving side dishes or Christmas sides. The buttery, garlicky layers practically beg for a spot next to your main course.

Here are a few serving and storage tips:

• Make Ahead Scalloped Potatoes: Assemble the dish a day in advance, cover, and refrigerate. Bake when ready — just add 10 extra minutes to the cook time.
• Reheating: Reheat in the oven at 350°F for 15–20 minutes or until warm. Avoid microwaving too long; it can make the sauce separate.
• Leftovers: Store in an airtight container for up to 3 days. These leftovers taste even better the next day (seriously, I might prefer them that way 😅).

Final Thoughts

So there you have it — my tried-and-true Creamy Scalloped Potatoes Recipe. Whether you’re making it for a big holiday dinner, a Sunday family gathering, or just because you deserve something cozy, this dish never disappoints.

It’s one of those recipes that makes people pause mid-bite and go, “Whoa, who made this?” (You did — take the credit 😎). The combination of tender Yukon Gold Scalloped Potatoes, creamy garlic sauce, and golden cheese topping is pure comfort food magic.

Next time you’re scrolling through Holiday Side Dish Recipes or Festive Potato Recipes, stop right here. Bookmark this one. Because, trust me, your future self — and your dinner guests — will thank you.

FAQs

Can I make Creamy Scalloped Potatoes ahead of time?

Yes, absolutely! Prepare and assemble everything, then refrigerate for up to 24 hours. When ready to bake, take it out of the fridge, let it sit at room temperature for 15 minutes, and bake as usual. Add 10–15 minutes to the baking time since it starts cold.

Can I use russet potatoes instead of Yukon Gold?

You can, but the texture will be slightly different. Yukon Gold potatoes hold their shape better and create a creamier bite, while russets tend to break down a little more. Still tasty, though!

How do I make these Scalloped Potatoes vegan?

To make Vegan Scalloped Potatoes, use full-fat coconut milk or cashew cream instead of dairy cream, vegan butter instead of regular butter, and nutritional yeast for a cheesy note. You’ll still get a luscious, rich flavor — no dairy needed.

What’s the best way to reheat leftovers?

The oven is your friend here. Cover your Homemade Scalloped Potatoes with foil and bake at 350°F (175°C) for about 20 minutes until hot. This keeps them creamy and prevents drying out. Avoid the microwave unless you’re in a rush — trust me, the oven wins every time.

Can I make Scalloped Potatoes without cheese?

Yes! Just skip the Parmesan and cheddar. The garlic-infused cream sauce is flavorful enough to stand on its own. You’ll get a beautiful Scalloped Potatoes without Cheese version that’s lighter but still rich and delicious.