Easy Scalloped Potatoes Recipe
A creamy, comfort-food classic — this Easy Scalloped Potatoes Recipe layers thinly sliced Yukon Gold or russet potatoes in a silky béchamel with melted Gruyère (or cheddar), baked until bubbly and golden. Simple ingredients, straightforward technique, and make-ahead friendly — perfect for holidays, family dinners, or a cozy weeknight side.
Ingredients
- 3 lb 1.35 kg Yukon Gold or Russet potatoes (about 6 medium), scrubbed (peeled optional)
- 4 tbsp 60 g unsalted butter
- 3 tbsp 24 g all-purpose flour (or 2 tbsp cornstarch / GF flour for gluten-free)
- 3 cups 720 ml whole milk (or 2 cups milk + 1 cup heavy cream for richer sauce)
- 2 –3 garlic cloves minced (or 1 tsp garlic powder)
- 1 tsp kosher salt plus extra to season layers
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg optional
- 1½ –2 cups 150–200 g grated Gruyère, sharp cheddar, or a blend
- 1/4 cup 25 g grated Parmesan (optional, for top crust)
- 2 tbsp chopped fresh parsley or chives for garnish
- 1 tbsp olive oil or melted butter for brushing top
- Optional add-ins choose any:
- 1 small yellow onion thinly sliced and caramelized
- 4 –6 strips cooked bacon crumbled
- 1 tsp fresh thyme leaves
- 1/2 cup diced cooked ham
Instructions
Preheat & prep
- Preheat oven to 375°F (190°C). Butter or oil a 9x13-inch (22 x 33 cm) baking dish.
Slice the potatoes
- Using a mandoline set to ~1/8 inch (3 mm) or a very sharp knife, slice potatoes evenly. Place slices in a bowl of cold water to prevent browning and remove excess starch; drain and pat dry before assembling.
Make the béchamel (cream sauce)
- In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté 20–30 seconds until fragrant (don’t brown).
- Whisk in flour and cook 1 minute to form a roux.
- Gradually whisk in milk (and cream, if using) until smooth. Bring to a gentle simmer, whisking, until sauce thickens and coats the back of a spoon (4–6 minutes).
- Season with salt, pepper, and nutmeg. Taste — it should be slightly seasoned since it flavors the potatoes.
Layer the dish
- Place a single layer of potato slices in the prepared dish, slightly overlapping. Lightly season this layer with a pinch of salt and pepper.
- Spoon a thin layer of the béchamel over the potatoes (about 1/4–1/3 cup), then sprinkle a light handful of grated cheese and any optional fillings (onion, bacon, thyme).
- Repeat the layering process until all potatoes and sauce are used, finishing with sauce and remaining cheese. Brush the top with olive oil or melted butter and sprinkle Parmesan if using.
Bake covered, then uncover
- Cover tightly with foil (avoid touching the cheese surface if possible) and bake at 375°F (190°C) for 45 minutes.
- Remove foil and bake an additional 15–30 minutes until the top is golden and bubbly and a skewer slides easily into the center.
Rest & serve
- Remove from oven and let rest 10–15 minutes before serving to allow the sauce to set, making it easier to portion neatly. Garnish with chopped parsley or chives.
Notes
- Uniform slices: Use a mandoline for consistent 1/8" slices — this ensures even cooking.
- Soaking: Soaking slices 10–15 minutes removes extra starch for creamier layers. Pat very dry before assembling.
- Par-cook option: If short on time, parboil slices 3–5 minutes, drain, and dry; reduce covered bake time by ~10–15 minutes.
- Make-ahead: Assemble the unbaked casserole, cover, and refrigerate up to 24 hours. Bring to room temperature while oven preheats and add 10–15 minutes to covered bake time.
- Freezing: Assemble in a freezer-safe dish, wrap tightly (plastic + foil), freeze up to 3 months. Bake from frozen at 375°F (190°C): covered 60–75 minutes, then uncover and bake until bubbly and tender (additional 30–40 minutes).
- Reheating: Reheat covered in a 350°F (175°C) oven until warm (20–30 minutes) for best texture; microwave OK for single portions.
- Lighter version: Use 2% milk and reduce cheese; add more onions or herbs to boost flavor with fewer calories.
- Vegan: Swap to unsweetened oat or cashew milk + blended cashews or full-fat coconut milk, vegan butter, cornstarch to thicken, and nutritional yeast for “cheesy” flavor. Top with panko mixed with olive oil for crispness.
- Gluten-free: Substitute all-purpose flour with a 1:1 GF blend or use cornstarch slurry (mix 2 tbsp cornstarch with cold milk before adding).
- Avoid sogginess: Ensure béchamel is thick (coats spoon). If too thin, reduce a few minutes on the stove or add 1 tbsp flour whisked in.
- Flavor lift: Add 1 tsp Dijon mustard to béchamel for brightness, or a squeeze of lemon when serving to cut richness.