Few side dishes can compete with the timeless comfort of scalloped potatoes. Creamy, tender, and baked to golden perfection, this classic recipe has earned its place on family tables for generations. Whether served at a holiday feast, Sunday dinner, or alongside a simple roast chicken, scalloped potatoes bring warmth, richness, and pure satisfaction to every meal.
What makes scalloped potatoes so special is their simplicity. Thinly sliced potatoes are gently layered with a silky cream sauce, slowly baked until soft inside and beautifully caramelized on top. Each bite is luxurious without being heavy—comfort food in its most elegant form.
Why This Scalloped Potato Recipe Is the Best
This version stands out because it focuses on balance. The potatoes cook evenly, the sauce stays creamy (never grainy), and the flavors are deep yet familiar. No shortcuts, no overpowering cheese—just classic technique done right.
It’s also a forgiving recipe, perfect for home cooks of all levels. With a few smart tips, you’ll get restaurant-quality scalloped potatoes every single time.
Ingredients You’ll Need
- 1.2–1.5 kg (2½–3 lb) potatoes (Yukon Gold or Russet)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk (or half milk, half cream for extra richness)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional but recommended)
Optional additions:
- Thinly sliced onions
- Fresh thyme or parsley
- A light sprinkle of grated Parmesan for the top
Step-by-Step Instructions
1. Prepare the Potatoes
Peel the potatoes and slice them thinly (about 3–4 mm). Keep slices even so they cook uniformly. Place them in cold water briefly to prevent browning, then drain and pat dry.
2. Make the Cream Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually add the milk, whisking constantly, until smooth and slightly thickened. Stir in garlic, salt, pepper, and nutmeg. Remove from heat.
3. Assemble the Dish
Preheat oven to 190°C (375°F). Butter a baking dish generously. Layer half of the potatoes evenly in the dish, pour over half of the cream sauce, then repeat with remaining potatoes and sauce. Press gently so everything is well coated.
4. Bake Until Perfect
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 25–30 minutes, until the top is golden and the potatoes are fork-tender.
5. Rest Before Serving
Let the dish rest for 10–15 minutes before serving. This allows the sauce to set and makes slicing easier.
Pro Tips for Creamy, Never Watery Scalloped Potatoes
- Slice potatoes evenly for consistent cooking
- Warm the milk before adding for a smoother sauce
- Don’t skip resting time—it makes a big difference
- If browning too fast, loosely cover with foil
What to Serve with Scalloped Potatoes
This classic pairs beautifully with:
- Roast beef or baked chicken
- Grilled lamb or turkey
- Green beans, peas, or roasted vegetables
- Fresh salad for balance
Final Thoughts
Best Scalloped Potatoes are creamy, comforting, and irresistibly nostalgic. This dish proves that simple ingredients, treated with care, can create something truly unforgettable. Once you try this version, it’s guaranteed to become a permanent favorite on your table.