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Why I Love These Scalloped Potatoes
Growing up in the Midwest, I used to think scalloped potatoes were exclusively made with frozen hash browns and various cans of condensed soups. I loved the ones my mom often made, as they had a slightly sweet, very rich flavor. A good casserole will always have a place at the table, but scalloped potatoes have more to offer than a canned soup casserole!
This recipe for scalloped potatoes is both comforting and special, all at the same time. A bubbling dish of creamy potatoes fresh from the oven has a way of making dinner feel complete, whether it’s Easter, Christmas, or just a Sunday dinner with no agenda.
When a potato is scalloped, it generally means that the potatoes are thinly sliced and layered with cream. These scalloped potatoes are just that: simple ingredients with the flavor turned up, but with added cheese as well (I know, it’s not traditional for scalloped potatoes, but it’s what I always knew as “scalloped potatoes” growing up). The result is a simple and easy side dish that will become the main attraction.
Here’s why you’ll love this recipe:
- It’s completely from scratch, with no canned components.
- Browned shallots and garlic create so much savory flavor.
- Cheese makes it better: Gruyère and Parmesan melt into a golden topping.
- It’s a dependable side dish for holidays, family dinners, and can be made ahead of time.
Scalloped Potatoes Ingredients
A combination of easy-to-find ingredients makes for a delicious, flavor-packed side dish:
- Unsalted butter – Used to sauté the shallots and build the base of flavor.
- Shallot – Adds sweetness and savory depth as it browns.
- Kosher salt and black pepper – Season the dish in layers for the best flavor.
- Garlic – Adds richness to the shallot mixture.
- Chicken stock – Helps lighten the cream while adding extra flavor. Use vegetable stock for a vegetarian option.
- Heavy cream – Creates the rich, silky sauce that bakes into the potatoes. Heavy cream can take high temperatures without curdling, so do not skimp and use a fat-free or skim product instead.
- Dijon mustard – Adds brightness and keeps the sauce from feeling too heavy.
- Nutmeg – A classic spice in any cream sauce. The nutmeg balances the heavy cream and provides a nutty flavor.
- Parmesan cheese – Brings some delicious nutty flavor to the cheese mixture.
- Gruyère cheese – Melts so beautifully, giving the top a golden finish.
- Russet potatoes – Their starch helps create the creamy texture that scalloped potatoes are known for. Plus, russet potatoes are easy to find in the grocery store.
- Fresh chives – Add a bit of fresh garnish and color at the end.
The full amount of each ingredient can be found in the recipe card below.
How to Make Scalloped Potatoes
The process to make these scalloped potatoes is all about preparing and layering, then letting the oven do most of the work:
Step 1: Prep the baking dish – Preheat the oven to 350°F. Butter a 3-quart or 9 x 13-inch baking dish and set aside.
Step 2: Cook the shallots – In a large skillet, melt the butter over medium heat. Add the shallot and ½ tsp salt. Sauté until softened and beginning to brown, 6-8 minutes. Add the garlic and sauté for 1 minute. Remove from the heat.
Step 3: Mix the cream sauce – In a large measuring glass or bowl, whisk together the chicken stock, heavy cream, Dijon mustard, nutmeg, salt, and black pepper. Set aside.
Step 4: Combine the cheese – Stir together the Gruyère and Parmesan, then set aside.
Step 5: Slice the potatoes – Using a mandoline or a sharp knife, slice the potatoes into thin slices.
Step 6: Assemble the casserole – Layer half of the potatoes in the prepared baking dish. Sprinkle with salt and black pepper. Top with half of the shallot mixture and half of the cheese mixture. Repeat with the remaining potatoes and the remaining shallot mixture. Pour the cream mixture evenly over the top, letting it settle into the layers, then finish with the remaining cheese.
Step 7: Bake until tender – Cover with foil and bake in the preheated oven for 30 minutes. Uncover and continue baking for 25-35 minutes, until the potatoes are tender and the cheese is golden. Remove from the oven and let cool for 10 minutes before serving. Garnish with chives, if desired.
Recipe Tips
- Use evenly sliced potatoes – A mandoline makes it easy to keep every slice the same thickness, which helps the casserole bake evenly. Just make sure to be safe when slicing!
- Grate your own cheese – Freshly grated cheese will melt better and give the sauce a smoother texture. This way, you also know that there isn’t an anti-sticking coating added to the cheese.
- Don’t skip the resting time – Letting the dish cool for 10 minutes helps the sauce settle so each serving holds together better. You don’t want to scoop out a piping hot serving and have the cream go everywhere.
- Season in layers – Potatoes need enough seasoning, so dividing the salt and pepper throughout the dish keeps every bite flavorful.
Follow These Tips
Serving
Serve these scalloped potatoes hot/warm, straight from the baking dish after a few minutes’ rest (make sure to let them sit for those 10 minutes!). They pair especially well with ham or pork, roasted chicken, ham balls, or beef, and they fit right in at any holiday meal, whether it’s Easter, Thanksgiving, or Christmas.
For a fresh finish, sprinkle with a little chopped chives before serving.
Storage
Refrigerate – Store leftovers in the refrigerator, covered, for up to 4 days.
Freeze – You can freeze fully-baked scalloped potatoes in an airtight freezer-safe container for up to 2 months. For the best texture, thaw in the refrigerator overnight before reheating. I wouldn’t recommend assembling the dish and freezing it before baking.
Reheat – Reheat any leftover portions covered in a 350°F oven until warmed through, or warm individual servings in the microwave. Add a small splash of cream or stock if needed to loosen the sauce. You can also reheat the potatoes in 15-30 increments in the microwave.
Frequently Asked Questions
Yes, this is a great make-ahead side dish! Assemble the casserole up to 1 day in advance, cover, and refrigerate until you’re ready to bake. Just make sure to let the dish sit at room temperature for 20-30 minutes before baking to warm slightly and bake more evenly.
Russet potatoes are one of the best choices for scalloped potatoes because their starch helps create a creamy texture as the casserole bakes. They also soften nicely and soak up all the flavor from the cream, stock, shallots, and two types of cheese.
Scalloped potatoes are usually potatoes baked in a creamy sauce, while potatoes au gratin often include more cheese throughout and sometimes a more pronounced cheesy topping. In real kitchens (like in my Midwest kitchen, especially growing up), the line can blur a bit. This recipe is right in that sweet spot, creamy like scalloped potatoes but with a beautifully golden cheesy finish. It’s the best of both worlds, if you ask me!
The best way to reheat scalloped potatoes is in a 350°F oven, covered, until heated through. If the sauce has thickened in the refrigerator, add a splash of cream or stock before reheating to restore some of its creamy texture. A microwave works well, too, but the oven will retain some of that delicious golden top.
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Homemade Scalloped Potatoes
Ingredients
- 2 tbsp unsalted butter
- 1 ½ cups sliced shallot
- 1 ½ tsp kosher salt separated
- 4 cloves garlic minced
- 1 cup chicken stock (or vegetable stock for vegetarian option)
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- ½ tsp ground nutmeg
- 1 tsp freshly ground black pepper
- 4 oz Parmesan cheese grated
- 6 oz Gruyère cheese shredded
- 2 ½ lb russet potatoes
- chopped fresh chives to garnish
Instructions
- Prepare: Preheat the oven to 350°F. Butter a 3-quart or 9 x 13-inch baking dish and set aside.
- Prepare the shallot mixture: In a large skillet, melt the butter over medium heat. Add the shallot and ½ tsp salt. Sauté until the shallot is softened and beginning to brown, 6-8 minutes. Add the garlic and sauté for 1 minute. Remove the skillet from the heat.1 ½ cups sliced shallot, 4 cloves garlic, 1 ½ tsp kosher salt, 2 tbsp unsalted butter
- Make the cream mixture: In a large measuring glass, combine the chicken stock, heavy cream, Dijon mustard, nutmeg, ½ tsp salt, and ½ tsp black pepper. Whisk together and set aside.1 ½ tsp kosher salt, 1 cup chicken stock (or vegetable stock for vegetarian option), 1 cup heavy cream, 1 tbsp Dijon mustard, ½ tsp ground nutmeg, 1 tsp freshly ground black pepper
- Prepare the cheese: In a small bowl, combine the Gruyere and Parmesan cheese, and set aside.4 oz Parmesan cheese, 6 oz Gruyère cheese
- Prepare the potatoes: Using a mandoline or sharp knife, slice the potatoes into ¼-inch-thick slices.2 ½ lb russet potatoes
- Assemble: Layer half of the potatoes into the prepared baking dish. Make sure they are even, but have no regard for design. Sprinkle with the remaining ½ tsp salt and ½ tsp pepper. Add half of the shallot mixture on top, as well as half of the cheese mixture. Repeat with the remaining potatoes, followed by the remaining shallot mixture. Pour the cream mixture over the top, letting it soak in, and finish by sprinkling the remaining cheese over the top.
- Bake: Cover with foil and bake in the preheated 350°F oven for 30 minutes. Uncover and continue baking for 25-35 minutes until the potatoes are tender and the cheese is golden. Once finished, remove from the oven and cool for 10 minutes before serving. Garnish with chives and serve.chopped fresh chives
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Kaleb. Thank you for taking the time to share your recipes and ideas. Always interesting and fun.
This side dish of homemade scalloped potatoes was a great complement to our Easter ham this year. The few seasonings, cream and stock elevated this recipe to the best ever. Many compliments were given to the cook… I just said, “It was Kaleb’s recipe!” Thank you for sharing.
Delicious delicious delicious. However, even after waiting 10 minutes, the potatoes were very runny. Very very liquidy. Any suggestions to reduce the liquidity?
So
Delicious!
Trying for Easter
I made this for dinner tonight for my husband‘s birthday dinner -One word-Outstanding!!! I got rave comments from everybody at the dinner table-thank you so much for sharing!
Love it!