🥔 Creamy Scalloped Potatoes (From Scratch)
Tender sliced potatoes baked in a rich, garlicky cream sauce — classic comfort food and perfect for holidays or Sunday dinner.
🛒 Ingredients (Serves 6–8)
- 2½–3 lbs Yukon Gold or Russet potatoes (thinly sliced ⅛ inch)
- 3 tbsp butter
- 3 tbsp flour
- 2½ cups whole milk (or half milk / half heavy cream for extra richness)
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional but traditional)
- 1 cup shredded sharp cheddar (optional — technically makes it “au gratin”)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Make cream sauce (roux method)
- Melt butter in saucepan.
- Whisk in flour; cook 1 minute.
- Slowly whisk in milk.
- Add garlic, salt, pepper, nutmeg.
- Simmer until thickened (about 5–7 minutes).
- Layer potatoes
- Spread ⅓ of sliced potatoes in dish.
- Pour ⅓ of sauce over top.
- Repeat layers.
- Cover & bake
- Cover with foil.
- Bake 45 minutes.
- Remove foil and bake another 25–35 minutes until golden and fork-tender.
- Rest 15 minutes before serving (important — it thickens as it cools).
🔥 Want It Extra Creamy?
- Use half heavy cream instead of all milk
- Add 2 oz cream cheese to the sauce
- Sprinkle Gruyère on top for a nutty finish
🧀 Scalloped vs. Au Gratin
- Scalloped potatoes → cream sauce, no cheese (traditional)
- Potatoes au gratin → includes cheese between layers
🍽 Great With
- Roast chicken
- Baked ham
- Steak
- Holiday turkey
If you want, I can also give you:
- A slow cooker version
- A cast iron skillet version
- A make-ahead holiday prep method
- Or a lighter lower-calorie version
What are you serving them with?
