Creamy Scalloped Potatoes

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There’s something so nostalgic about a bubbling dish of scalloped potatoes fresh out of the oven. Layers of thinly sliced potatoes, creamy cheese sauce, and those golden crispy edges—it’s comfort food in its coziest form.

Whether it’s Thanksgiving, Easter, or a regular Sunday dinner, this creamy scalloped potato recipe is the kind of side dish everyone asks for seconds of (and the recipe, too).

These scalloped potatoes are rich, buttery, and full of flavor from a touch of garlic, sharp cheddar, and a hint of nutmeg. They bake up perfectly tender, with the top turning golden brown and bubbly while the inside stays soft and creamy.

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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• 9×9 Baking Dish (or double the recipe and use a 9×13 dish)
• Mandolin Slicer– this is the easiest way to ensure evenly sliced potatoes
• 6 cups russet potatoes, sliced 1/8” thick (skin on or off), about 6 medium-sized potatoes
• 4 tablespoons salted butter
• 1 small onion, finely diced
• 1 teaspoon minced garlic
• 3 tablespoons all-purpose flour
• 2 ½ cups milk or cream
• 1 teaspoon mustard powder
• ¼ teaspoon ground nutmeg (optional)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 ½ cups cheddar cheese, shredded (divided)
• ½ cup grated Parmesan cheese
• Chopped chives or green onions, for garnish

How To Make It

Prep the potatoes

Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish.
Slice the potatoes to about 1/8 inch thick—a mandoline works perfectly for this so the slices cook evenly.

Make the creamy sauce

In a large saucepan over medium heat, melt the butter. Add the onion and cook until it’s translucent and soft, about 4–5 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.

Whisk in the flour until incorporated—it’ll form a thick paste. Slowly pour in the milk or cream, whisking constantly, until the sauce begins to thicken and smooth out.

Stir in 1 cup of cheddar cheese and the Parmesan cheese, then season with mustard powder, nutmeg (if using), salt, and pepper. Remove from heat once the cheese is melted and the sauce is silky.

3. Assemble the casserole

Layer half of the potato slices evenly in the baking dish. Season lightly with salt and pepper.
Sprinkle half of the remaining cheddar cheese over the potatoes, then spoon over half of the sauce.

Repeat with the remaining potatoes, seasoning again, and pour the rest of the cheese sauce on top. Smooth it out so everything is covered.

4. Bake to perfection

Cover the dish with foil and bake for 40 minutes.
Remove the foil and continue baking for 25–30 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife.

Let the scalloped potatoes rest for 10–15 minutes before serving—this allows the sauce to thicken and set up beautifully.

Garnish and Serve

Sprinkle chopped chives or green onions over the top just before serving for a fresh pop of color and flavor.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

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Tips

• Use a mix of milk and cream for the best creamy texture without being too heavy.
• Slice evenly. Thin, uniform slices are key to even cooking—using a mandoline makes it quick and easy.
• Rest before serving. It’s tempting to dive right in, but letting the dish rest helps it firm up so every slice holds together.

Twists

• Add ham or bacon for a heartier main dish version.
• Mix in Gruyère or Swiss cheese for a slightly fancier twist.
• Add a sprinkle of crushed butter crackers or breadcrumbs on top during the last 10 minutes for a crispy finish.

FAQ’s

Can I use Yukon Gold potatoes?
Yes! Yukon Golds work beautifully—they’re creamy and hold their shape well.

Can I make this ahead of time?
Absolutely. Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready, adding about 10–15 extra minutes to the baking time.

How do I reheat leftovers?
Cover with foil and reheat in a 350°F oven until warm, or microwave individual portions.

More Holiday Sides

• Creamy Crock Pot Mashed Potatoes
• Bacon Corn Casserole
• Bacon Brussels Sprouts Au Gratin
• Green Bean Casserole
• Roasted Broccoli Florets
• Roasted Mayonnaise and Parmesan Asparagus
• Slow Cooker Honey Glazed Carrots

Creamy and Nostalgic

These creamy scalloped potatoes are a cozy, crowd-pleasing classic! Thinly sliced russet potatoes layered with a rich, garlicky cheese sauce and baked until golden and bubbly. Perfect for holidays, Sunday dinners, or any night you’re craving something comforting.

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