There are some dishes that feel like a warm blanket straight out of the oven, and these scalloped potatoes are exactly that. Creamy, golden, and layered with tender slices of potato soaked in a rich, savory sauce, this is the kind of side dish that quietly steals the show every single time.

Whether you’re making them for a holiday table, a Sunday dinner, or just because you’re craving comfort food, these scalloped potatoes are simple, classic, and deeply satisfying. Finished with fresh thyme and chives, they strike the perfect balance between cozy and elevated rustic enough to feel familiar, but beautiful enough to serve to guests.

And the best part? This recipe uses straightforward ingredients and simple steps, so you don’t need anything fancy to make it feel special.

Why You’ll Love These Scalloped Potatoes:

Creamy, silky sauce that coats every layer

Perfectly tender potatoes with golden edges
Simple ingredients you probably already have
Make-ahead friendly
A guaranteed crowd-pleaser

Ingredients You’ll Need:

2½ pounds Yukon Gold potatoes, peeled and thinly sliced (about ⅛-inch thick)
3 tablespoons unsalted butter
3 cloves garlic, minced
1½ cups heavy cream
1 cup whole milk
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 teaspoon fresh thyme leaves, plus extra for garnish
¾ cup grated cheese (Gruyère or Parmesan work well, optional but recommended)
2 tablespoons fresh chives, finely chopped

How to Make Creamy White Chicken Chili:

Step 1: Prep the Potatoes
Preheat your oven to 375°F (190°C). Lightly butter a baking dish.

Peel the potatoes and slice them thinly, about ⅛-inch thick. Try to keep the slices even so they cook at the same rate. Set aside.

Step 2: Make the Cream Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.

Pour in the heavy cream and milk. Add the salt, black pepper, and thyme. Stir to combine and gently warm the mixture for 3–4 minutes, but don’t let it boil. Remove from heat.

Step 3: Assemble the Layers
Arrange a layer of potatoes in the bottom of the prepared baking dish, slightly overlapping them. Pour about ⅓ of the cream sauce over the potatoes. Sprinkle lightly with some of the grated cheese if using.

Repeat the layers until all the potatoes and sauce are used, finishing with sauce and cheese on top.

Step 4: Bake
Cover the dish tightly with foil and bake for 45 minutes.

Remove the foil and return the dish to the oven for another 20–25 minutes, or until the top is golden and the potatoes are fork-tender.

Step 5: Garnish and Rest
Remove from the oven and let the scalloped potatoes rest for 10 minutes. This helps the sauce thicken and makes slicing easier.

Sprinkle with fresh chives and extra thyme just before serving.

Tips for Success:

Use Yukon Gold potatoes for the creamiest texture
Warm the cream mixture before pouring it helps everything cook evenly
Slice potatoes evenly to avoid undercooked layers
Let the dish rest before serving so it holds together

Make-Ahead & Storage:

You can assemble this dish up to 24 hours ahead, cover it, and refrigerate until ready to bake. Add about 10 extra minutes to the covered bake time if starting from cold.

Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

What to Serve with Scalloped Potatoes:

These pair beautifully with:

Roasted chicken
Baked ham
Beef tenderloin or roast
A simple green salad
Steamed or roasted vegetables

Final Thoughts:

These scalloped potatoes are everything a comfort-food side should be: creamy, cozy, and incredibly satisfying. The fresh thyme and chives keep them from feeling too heavy, while the slow bake transforms simple ingredients into something truly special.

If you make this recipe, I’d love to hear how it turned out. Save it, share it, and bring it out whenever you need a side dish that always delivers.