Extra Creamy Scalloped Potatoes

Layers of thinly sliced potatoes baked in a silky, cheesy cream sauce until bubbling and golden—this ultra-comforting dish is the definition of indulgence.

There are side dishes, and then there are show-stoppers. And these extra creamy scalloped potatoes? They’re the kind of dish that never plays second fiddle. They’re velvety, golden, and just decadent enough to feel like something truly special. It’s the kind of recipe that gets everyone coming back for seconds (and thirds) and has your guests begging for the secret.

These potatoes are layered with a rich cream sauce made from scratch—no canned soup here! We’re talking heavy cream, melty cheese, garlic, and a touch of thyme that infuses every bite. The top bakes up golden and crispy while the inside stays silky and soft.

Whether you’re serving them for a holiday feast or a cozy Sunday dinner, this dish adds warmth, richness, and a little bit of wow to your table. And best of all—it’s surprisingly simple to make.

Tips for the Creamiest Scalloped Potatoes

• Slice the potatoes evenly: Use a mandoline if you have one! This ensures they cook evenly.

• Use a starchy potato: Yukon golds give creaminess without falling apart, while russets will be ultra-soft.

• Low and slow is key: The long bake time allows the potatoes to soak up that creamy goodness.

• Let them rest: It’s tempting to dive right in, but letting the dish cool slightly helps it thicken and hold together when serving.

Variations & Add-Ons

• Add caramelized onions or leeks between the layers for sweetness and depth.

• Stir in crisp bacon, ham, or sauteed mushrooms for extra flavor.

• Swap Gruyère for Fontina, sharp white cheddar, or even Parmesan.

• Make it herbier with fresh rosemary, chives, or sage.

Storing & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Bake covered at 350°F until warmed through, or microwave individual servings.

• Make ahead: Assemble the dish a day in advance and refrigerate. Bring to room temp before baking, or increase bake time by 10–15 minutes.

What to Serve With

• Roast chicken, pork tenderloin, or beef tenderloin

• Green vegetables like roasted Brussels sprouts or sautéed green beans

• A simple arugula salad with vinaigrette for contrast and balance

There’s something so comforting about a dish like this—humble ingredients, carefully layered and slowly transformed into something rich and satisfying. These extra creamy scalloped potatoes are a celebration of simple pleasures, and they never fail to make a meal feel just a little more special.

Whether it’s a holiday spread or a cozy weeknight dinner, one bite of these and you’ll remember exactly why classic comfort food never goes out of style.

Yield: 6-8 Servings

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Extra Creamy Scalloped Potatoes

Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M

Layers of thinly sliced potatoes baked in a silky, cheesy cream sauce until bubbling and golden—this ultra-comforting dish is the definition of indulgence.

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Ingredients

• 2½ lbs Yukon gold or russet potatoes, peeled and thinly sliced (about ⅛-inch)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme (or 1 tsp fresh)
• 1½ cups grated Gruyère, cheddar, or a mix (plus extra for topping)
• pinch of nutmeg for depth (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a 9x13-inch baking dish with butter or nonstick spray.
3. In a medium saucepan over medium heat, melt butter. Add garlic and sauté for 30 seconds until fragrant.
4. Whisk in flour to make a roux, and cook for 1 minute.
5. Gradually whisk in cream and milk, stirring constantly to avoid lumps. Add salt, pepper, thyme, and a pinch of nutmeg if using. Simmer for 3–5 minutes until slightly thickened.
6. Remove from heat and stir in 1–1½ cups shredded cheese until melted and smooth.
7. Arrange half the sliced potatoes in the prepared dish. Pour half the cream sauce over the top.
8. Layer the remaining potatoes and finish with the rest of the sauce. Sprinkle a handful of cheese over the top for that gorgeous golden crust.
9. Cover with foil and bake for 45 minutes.
10. Remove foil and bake for an additional 25–30 minutes, or until the top is golden brown and the potatoes are fork-tender.
11. Let sit for 10–15 minutes before serving to allow the sauce to set.

Notes

• Slice the potatoes evenly: Use a mandoline if you have one! This ensures they cook evenly.
• Use a starchy potato: Yukon golds give creaminess without falling apart, while russets will be ultra-soft.
• Low and slow is key: The long bake time allows the potatoes to soak up that creamy goodness.
• Let them rest: It’s tempting to dive right in, but letting the dish cool slightly helps it thicken and hold together when serving.

Nutrition Facts

Calories

626

Carbs

42 g

Cholesterol

138 mg

Fat

46 g

Fiber

3 g

Net carbs

40 g

Protein

15 g

Sat. Fat

28 g

Sodium

620 mg

Sugar

6 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.