Home Recipes Casseroles Classic Scalloped Potatoes: The Ultimate Creamy, Cheesy Side Dish

Classic Scalloped Potatoes: The Ultimate Creamy, Cheesy Side Dish

Name: Classic Scalloped Potatoes
Prep time: 25 min
Cook time: 105 min
Total time: 145 min
Ingredients: 3 lbs Yukon Gold potatoes (peeled); 4 tbsp unsalted butter; ½ medium yellow onion (finely chopped); 4-6 garlic cloves (minced); 2 cups heavy whipping cream; 1 cup whole milk; 1 tsp kosher salt; 1 tsp black pepper; 3 cups shredded cheddar Jack cheese blend; Softened butter (for dish)

Rebecca Hopkins

January 6, 2026

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If there’s one side dish that can steal the show at any holiday table, potluck, or Sunday supper, it’s a perfect pan of Classic Scalloped Potatoes. We’re talking about layers upon layers of tender Yukon Gold potatoes bathed in a rich, garlic infused cream sauce and smothered in melted, bubbly cheese. It’s the definition of comfort food: creamy, indulgent, and absolutely irresistible.

While the baking time is long, the hands on work is surprisingly simple. Forget bland, watery potatoes. This recipe is all about building flavor with a savory onion and garlic base and using the right potatoes to create that signature creamy; not gluey texture. It’s a make ahead dream and a guaranteed crowd pleaser that will have everyone asking for seconds. Let’s make the best scalloped potatoes of your life!

Why You’ll Love This Scalloped Potatoes Recipe

Unbeatable Creamy Texture: The combination of heavy cream, whole milk, and starchy Yukon Gold potatoes creates a luxuriously smooth sauce that coats every single slice.
Layers of Savory Flavor: Sautéing onions and garlic in butter before adding the cream builds a deep, aromatic base that plain milk and potatoes just can’t achieve.
The Perfect Make Ahead Side: You can assemble the entire casserole a day ahead and just pop it in the oven when you’re ready. It’s a lifesaver for holiday entertaining.
Crowd Pleasing Comfort Food: Cheesy, creamy potatoes are a universal language of deliciousness. This dish is always the first to disappear.
Surprisingly Simple: With just a few steps of slicing, sautéing, and layering, you create a side dish that looks and tastes incredibly impressive.

Let’s Make Classic Scalloped Potatoes

The keys to success are using a mandoline for even slices and not skimping on the seasoning between layers. Patience during baking is rewarded with golden perfection.

Ingredients You’ll Need

3 lbs Yukon Gold potatoes, peeled
4 tablespoons unsalted butter
½ medium yellow onion, finely chopped
4-6 garlic cloves, minced or pressed
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
3 cups shredded cheddar Jack cheese blend (or a mix of sharp cheddar and Monterey Jack)
Softened butter, for greasing the dish

Step by Step Instructions

1Prep and Preheat: Preheat your oven to 375°F (190°C). Generously butter the inside of a 9×13 inch baking dish.

2Slice the Potatoes: Using a mandoline slicer or a very sharp knife, slice the peeled potatoes into rounds about 1/8 inch thick. Immediately place the slices in a large bowl of cold water to prevent browning and to rinse off excess starch.

3Make the Creamy Garlic Sauce: This is the flavor foundation! In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent. Add the minced garlic and cook for 1 more minute, until fragrant.

Carefully pour in the heavy cream and whole milk. Heat the mixture until it just begins to simmer around the edges. Do not let it boil. Remove from heat.

4Layer the Casserole: Drain the potato slices and pat them very dry with clean kitchen towels or paper towels. This is crucial for a non watery sauce!

First Layer: Arrange half of the potato slices in the bottom of the buttered dish, overlapping them slightly like shingles. Sprinkle evenly with half of the salt and pepper. Sprinkle 1 ½ cups of the shredded cheese over the potatoes.

Second Layer: Repeat with the remaining potatoes, the rest of the salt and pepper, and another 1 ½ cups of cheese.

5Bake to Golden Perfection: Slowly and evenly pour the warm cream mixture over the layered potatoes. Gently press down on the potatoes to help submerge them; they won’t be fully covered, and that’s okay.

Cover the dish tightly with aluminum foil. Bake on the middle rack for 1 hour.

Remove the foil. Continue baking, uncovered, for 30-45 more minutes, until the top is beautifully golden brown and bubbly, and the potatoes are fork tender. The sauce should be thick and creamy. (If the top is browning too quickly, loosely tent it with foil.)

6Rest and Serve: Remove the casserole from the oven and let it rest for 15-20 minutes before serving. This allows the sauce to thicken further and makes serving clean portions much easier.

Pro Tips for the Best Results

Potato Choice is Key: Yukon Gold potatoes are ideal. They hold their shape while becoming tender and have a naturally buttery flavor and creamy texture that makes the sauce luxurious.
Slice Evenly: A mandoline slicer is the best tool for uniformly thin slices, which ensures even cooking. Always use the guard for safety!
Dry Those Potatoes: Don’t skip drying the drained potatoes. Excess water will dilute your beautiful cream sauce.
Make Ahead Magic: Assemble the entire casserole (through step 4), cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before adding the cream and baking as directed. You may need to add 5-10 minutes to the bake time.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat portions in the microwave or covered in the oven at 350°F until warm throughout.

This Classic Scalloped Potatoes recipe is a timeless treasure. I hope it becomes a beloved, requested side dish at your family gatherings for years to come!