Creamy Scalloped Potatoes are the ultimate cozy side dish.
They’re rich, oven baked, and surprisingly easy to make from scratch. Perfect for holidays, Sunday dinners, or when you need a comforting potato side dish without cheese.
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Scalloped Potatoes
This potato au gratin recipe uses simple ingredients, creates a silky cream sauce, and bakes into tender, layered potatoes with a golden top.
I’ve made these for Easter, weeknight roast chicken, and even random Tuesday dinners when I needed something that feels special but doesn’t require fancy ingredients.
Julia's Why-You'll-Love-It List
♥ The magic of creamy scalloped potatoes comes down to balance. The heavy cream gives richness. The milk keeps it from feeling too heavy. The flour thickens the sauce just enough so it clings to every slice instead of turning watery.
♥ You get soft, tender potatoes underneath and a lightly golden, slightly caramelized top. That texture contrast is what makes it better than basic boiled potatoes or store-bought boxed scalloped potatoes.
♥ And because this version is scalloped potatoes without cheese, the flavor is clean, creamy, and classic. It pairs with almost anything.
Ingredients
- Potatoes - Use starchy or all-purpose potatoes. Russet or Yukon Gold both work. If you can find Yukon Gold, it’s worth it. They hold their shape and taste slightly buttery.
- Heavy cream - This is what makes the dish truly creamy. Don’t replace all of it with milk or the sauce will be thin.
- Milk - Lightens the sauce so it’s not overly rich. The combo of milk and cream gives that perfect smooth texture.
- Butter + flour - Creates the base for the cream sauce. Cooking the flour for one minute removes the raw taste. This step matters.
- Smoked paprika & garlic powder - Small amounts, but they add depth. Smoked paprika gives subtle warmth. If you skip it, the flavor is flatter.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Creamy Scalloped Potatoes
- Preheat the oven to 180°C. Grease a baking dish with a little of the butter. Make sure the corners are coated so nothing sticks.
- In a saucepan over medium heat, melt the remaining butter.
- Whisk in the flour and cook for 1 minute. It should look smooth and slightly bubbly. This removes the raw flour taste.
- Gradually whisk in the milk and cream until smooth. Add slowly so it doesn’t clump. Add the salt, black pepper, smoked paprika, and garlic powder.
- Cook for 3–5 minutes, stirring, until the sauce thickens slightly. It should coat the back of a spoon but still pour easily.
- Layer half of the sliced potatoes evenly in the prepared baking dish. Thin, even slices are key. About 3 mm thick is perfect.
- Pour over half of the cream sauce. Repeat with the remaining potatoes and sauce.
- Cover the dish tightly with foil and bake for 45 minutes. The potatoes should be fork tender when pierced in the center.
- Remove the foil and bake uncovered for a further 15 minutes, until bubbling and lightly golden on top.
- Rest for 5–10 minutes before serving. This helps the sauce set.
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Let the dish rest before serving so the sauce thickens and sets properly.
Tips
- Slice potatoes evenly. Uneven slices cook unevenly.
- Do not skip resting time. This is where the sauce thickens properly.
- For deeper flavor, add a pinch more smoked paprika.
- For better texture, slightly overlap the slices instead of stacking in clumps.
- My shortcut tip: use a mandoline slicer for fast, even slices.
- Restaurant-style tip: brush a little melted butter on top before the final 15 minutes for extra golden color.
- Personal kitchen note: I always taste the sauce before layering. If it tastes slightly too salty on its own, it’s perfect once baked with the potatoes.
Serving Suggestions
- Roast chicken or turkey
- Sauteed green beans
- Glazed ham
- Lamb
- A crisp green salad
Don’t Make These Mistakes
- Don’t rush the sauce. Thin sauce equals watery scalloped potatoes.
- Don’t overcrowd layers randomly. Even layering makes a big difference.
- Don’t skip covering with foil first. The steam is what cooks the potatoes through. This is where people go wrong most often.
Storing Leftovers
- To Store. Refrigerate in an airtight container for up to 3 days.
- To Make Ahead. Assemble, cover, and refrigerate up to 24 hours before baking.
- To Reheat. Reheat covered in the oven at 170°C until warmed through. Add a splash of milk if needed.
Bonus: Upgrade Variations
- Bold twist. Add thinly sliced onions between layers for deeper flavor.
- Lighter option. Use half-and-half instead of heavy cream. It will be slightly less rich but still creamy.
- Restaurant-inspired version. Add fresh thyme and a small splash of white wine to the sauce.
- Family-friendly adjustment. Stir in a small handful of shredded cheese for picky eaters who expect cheesy scalloped potatoes.
More Holiday Side Dishes
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Recipe Card
Creamy Scalloped Potatoes
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INGREDIENTS
- 2.5 pounds potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
INSTRUCTIONS
- Preheat the oven to 180°C. Grease a baking dish with a little of the butter.2 tablespoons butter
- In a saucepan over medium heat, melt the remaining butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste.2 tablespoons flour
- Gradually whisk in the milk and cream until smooth. Add the salt, black pepper, smoked paprika, and garlic powder.2 cups heavy cream, 1 cup milk, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, 1 teaspoon garlic powder
- Cook for 3–5 minutes, stirring, until the sauce thickens slightly. Layer half of the sliced potatoes evenly in the prepared baking dish.2.5 pounds potatoes
- Pour over half of the cream sauce. Repeat with the remaining potatoes and sauce.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
NOTES
- Thin, even slices are critical for tender layers.
- The sauce should be slightly thick before baking, not runny.
- Resting time improves texture and slicing.
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If creamy side dishes are on repeat at your house, this quick Corn Casserole recipe is a must-try.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Yes. Assemble and refrigerate before baking.
Milk lightens the sauce while cream keeps it rich and smooth.
Yes. Yukon Gold or Russet both work well.
Yes. While this is a scalloped potatoes without cheese recipe, cheese can be added between layers if desired.
Insert a knife into the center. It should slide in easily with no resistance.
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