This classic scalloped potatoes recipe proves that the simplest dishes are often the most satisfying. Forget those boxed mixes forever once you experience the pure comfort of homemade scalloped potatoes made from scratch. Thin layers of tender russet potatoes swim in a rich, garlicky cream sauce that bakes into golden perfection. This timeless side dish transforms ordinary ingredients into an extraordinary comfort food that complements any meal and creates lasting memories around the dinner table.
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Why This Scalloped Potatoes Recipe is the Best
The magic happens when thinly sliced potatoes release their natural starches into the cream sauce, creating a luxuriously thick and cohesive dish. Starting the potatoes in the cream sauce on the stovetop ensures even cooking and prevents the top layer from drying out. The gentle simmer allows flavors to meld while the high starch content of russet potatoes provides the perfect structure that holds together beautifully when sliced.
What are scalloped potatoes?
The word “scallop” is basically a term to describe how the potatoes are sliced. Thinly cut potatoes are placed in layers in a casserole dish, covered with a cream sauce, and then baked. The result is a savory scalloped potato dish.
Understanding Scalloped vs. Au Gratin
Classic Scalloped Potatoes
Traditional scalloped potatoes feature thinly sliced potatoes layered with a cream-based sauce, focusing on the pure potato and cream flavors without cheese interference.
Au Gratin Difference
Potatoes au gratin includes grated cheese between layers and on top, creating a different flavor profile that’s both creamy and cheesy, while scalloped potatoes celebrate the natural potato and cream combination.
Homemade Scalloped Potatoes Ingredients
Ingredients
- Russet potatoes – High starch content creates the ideal creamy texture and structural integrity, we also like Yukon Golds for this recipe
- Butter – Provides a rich flavor foundation and helps create the cream sauce base
- Fresh garlic, minced – Adds aromatic depth without overwhelming the delicate potato flavor
- Heavy cream – Creates the luxurious, velvety sauce that binds everything together
- Onion powder – Contributes a subtle savory flavor that enhances without competing
- Kosher salt – Enhances natural potato flavors and balances the richness
- Ground black pepper – Adds gentle warmth and complexity to the cream sauce
How to Make Scalloped Potatoes without Cheese
- Preheat oven to 350°F. Butter a 2-quart casserole dish.
- Slice the potatoes thin with either a mandoline or a sharp knife.
- In a wide saucepan, combine butter and garlic. Heat over medium heat until the garlic becomes translucent.
- Pour in the cream.
- Add the potato slices.
- Add the spices (onion powder, salt, and ground black pepper). Gently whisk to combine.
- Reduce the heat to low and simmer the potatoes for about 15 minutes.
- Use a slotted spoon to transfer the potatoes to the casserole or baking dish.
- Drizzle the cream sauce over the potatoes.
- Cover the dish with foil and bake at 350°F for 40 minutes. Then remove the foil and bake until the top is golden.
- Let the potatoes rest for 10 to 15 minutes before serving.
Variations on this Scalloped Potatoes Recipe
This is a basic potato dish, and you can easily change it up to make it your own. Here are some suggestions:
- If you have any leftover ham, you can easily add it to this recipe.
- Some cooked bacon would also be excellent in this dish.
- Include some garlic powder for added flavor.
- Finish the dish with cheese. I recommend Swiss, Cheddar, Colby, and Parmesan.
- Sprinkle some fresh herbs on top just before serving. I recommend fresh parsley, sliced green onions, chives, or tarragon.
- Add some greens. Fresh kale or baby spinach would be delicious.
- For an extra tasty twist, stir in 1/4 cup of basil pesto.
- Substitute half of the potatoes with sweet potatoes for a winning sweet and savory combo.
Storage & Reheating Instructions for Leftovers
- Refrigerator Storage: Store covered in an airtight container for up to 4 days in refrigerator
- Make-Ahead Tips: Assemble up to 2 days in advance and refrigerate until ready to bake
- Freezing Instructions: For best results, slightly undercook before freezing. Cool completely, wrap well, and freeze for up to 3 months
- Reheating Methods: Reheat in a 350°F oven for 15-20 minutes, microwave individual portions for 1-2 minutes, or warm in a skillet over low heat
What to Serve with Scalloped Potatoes
Scalloped potatoes are the perfect side dish to go with so many entrées:
- Cracker Barrel Fried Chicken
- Deep Fried Turkey
- Honey Baked Ham
- Roast Beef
- Shake and Bake Pork Chops
- Turkey Legs
Here are some great vegetables to serve with scalloped potatoes:
Love potatoes? Try these recipes!
- Cheesy Hashbrown Casserole
- Cracker Barrel Potato Casserole
- Loaded Hashbrown Casserole
- Scalloped Potatoes and Ham
Check out more of my easy side dish recipes and the best Easter recipes on CopyKat!
Ready to make homemade scalloped potatoes? Let me know how you did in the comments below.
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Easy Homemade Scalloped Potatoes (Creamy & Classic)
Ingredients
- 4 tablespoons butter divided use
- 2 teaspoons minced garlic
- 3 cups heavy cream
- 2 pounds russet potatoes peeled and sliced 1/8 inch thick
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F and butter a deep-dish pie plate or 2-quart casserole dish.
- Place the remaining butter and the garlic in a wide saucepan over medium heat and cook until the garlic becomes translucent. Add the remaining ingredients, reduce the heat to a simmer, and cook for about 15 minutes.
- Transfer the potatoes to the casserole dish and pour the cream over the potatoes.
- Cover with foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake until the top is golden. Remove from the oven and allow the potatoes to rest for 10 to 15 minutes before serving.
Dang! Was hoping these were totally dairy free. My daughter loves cheese but just found out she is lactose intolerant. No more stomach aches but man she misses her dairy.
My mom said hamandscallopedpotatoes as if it were one word! She made them with just flour and dots of butter between layers then poured milk over the whole thing. A friend’s mom made them this way ( milk though not cream) it’s wonderful to now have this method as well.
Yummy, loved them!
I don’t understand why people say there is no oven temp and doesn’t say how long to bake. Your recipe I’m looking at clearly has that info in it.
I really liked these potatoes.
Stephanie,
where is the oven temp????
That would help…
Peggy, thanks for calling me, I have updated the recipe.
I’ve never had it without cheese ????
That’s funny, I’ve never had scalloped potatoes WITH it. My mom never added any, nor is it included in the cookbooks I grew up with.
You REALLY need to update your instructions and recipe ingredients. For example, there isn’t a baking temperature mentioned ANYWHERE. There isn’t a “tip” mentioned to grease the baking pan with butter as was mentioned in the video The video doesn’t mention adding onions to the potatoes but, the recipe calls for a small sliced onion.
These little elements would help those of us that are “learning to cook”.
I only used two large potatoes and had plenty to feed three. I added some garlic powder and onion powder for added flavor. I would also recommend using a little more salt. It was pretty bland with the small amount in the recipe. Also…be sure to have your CUP of milk…while cooking I was reading the recipe and only poured 1/3 cup of milk twice and it is clearly not enough.
I have a recipe almost the same from my mom. The only thing I do different is add grated Parmesean cheese while it is cooking and getting thick. I also add sliced thin onions as we like them. I ass these to the dish with browned pork chops.