Best Scalloped Potatoes

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⭐ Best Scalloped Potatoes (Classic, Creamy, From Scratch)

Ingredients

  • 3 lbs Yukon gold or russet potatoes, thinly sliced (⅛ inch)
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 3 cups milk (whole milk or 2%)
  • 1 cup heavy cream (optional but recommended)
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder (optional)
  • ¼ tsp onion powder (optional)
  • 1 cup shredded cheddar or Gruyère (optional—traditional scalloped potatoes have no cheese, but many people love it)
  • 1 small onion, finely sliced (optional but classic)
  • 2–3 Tbsp butter for the top
  • Fresh thyme or parsley for garnish (optional)

Instructions

1. Prep the potatoes

  1. Preheat oven to 350°F (175°C).
  2. Peel potatoes (optional) and slice them very thinly, ideally using a mandoline for even slices.

2. Make the cream sauce (béchamel)

  1. In a medium saucepan, melt 3 Tbsp butter over medium heat.
  2. Whisk in 3 Tbsp flour and cook 1 minute to remove raw flour taste.
  3. Slowly whisk in milk, then cream, stirring constantly until smooth.
  4. Add salt, pepper, garlic powder, and onion powder.
  5. Bring to a gentle simmer until thickened (about 4–5 minutes).
  6. Taste and adjust seasoning.
  7. If using cheese, stir in ½ cup now just until melted.

3. Assemble

  1. Grease a 9×13 baking dish.
  2. Spread a thin layer of sauce in the bottom.
  3. Arrange one layer of potatoes, slightly overlapping.
  4. Scatter a few onion slices on top (if using).
  5. Pour some sauce over the layer.
  6. Repeat: potatoes → onion → sauce until all ingredients are used.
  7. Pour any remaining sauce over the top.
  8. Dot with 2–3 Tbsp butter.
  9. If you want a cheesy top, sprinkle final ½ cup cheese over everything.

4. Bake

  • Cover with foil and bake 50–60 minutes.
  • Remove foil and bake another 20–30 minutes, or until:
    • Potatoes are completely tender
    • Top is golden and bubbling

Total time: 75–90 minutes depending on potato thickness.

5. Rest & Serve

Let rest 10–15 minutes before serving so the sauce can thicken.

Garnish with thyme or parsley if desired.

Tips for the Best Scalloped Potatoes

  • Thin slices are essential (⅛ inch).
  • Yukon gold potatoes give the creamiest texture and won’t fall apart.
  • Russets give a fluffier, softer end result.
  • Do not boil potatoes before baking.
  • Letting it rest keeps the layers intact.

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