I perfected my Creamy Scalloped Potatoes with just five ingredients and one hour in the oven, and the single swap I make is shockingly simple.

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I grew up sneaking spoonfuls of my mom’s version and thought it was ordinary until I messed with one small thing. The dish leans on russet potatoes and heavy cream, but somehow tastes like a secret you want to hoard.

Its rustic not precious, and people always go back for more even after claiming they’re too full. This is the kind of Homemade Scalloped Potatoes that makes guests whisper, whats in that dish, and the answer is weirdly simple.

These Creamy Scalloped Potatoes will make you rethink every potato side you thought you knew, seriously you’ll wanna try it.

Ingredients

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Russet potatoes: high in carbs, some fiber and vitamin C, hearty and earthy taste
Heavy cream: very rich fat source, makes the dish silky and decadently creamy
Unsalted butter: more fat, adds golden richness and helps bind flavors together
Yellow onion: brings sweetness and savory depth, some fiber and small amounts vitamins
Sharp cheddar: gooey melty protein and calcium, punchy savory tang and salt

Ingredient Quantities

about 3 lb russet potatoes peeled and sliced thin-ish (about 1/8 inch)

2 cups heavy cream

4 tablespoons unsalted butter cut into small pieces

1 medium yellow onion thinly sliced

1 1/2 cups sharp cheddar cheese shredded

How to Make this

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1. Preheat oven to 375°F (190°C). Butter a 9×13 or similar baking dish, peel the potatoes and slice them thin-ish about 1/8 inch, and thinly slice the onion. A mandoline helps if you have one, otherwise a sharp knife will do.

2. Pour the 2 cups heavy cream into a medium saucepan, add half the butter pieces, warm gently over medium low heat till it just starts to steam, season lightly with salt and pepper if you want, but do not boil — just warm so it will start to soften the potatoes.

3. Layer about half the potato slices in a slightly overlapping pattern across the dish, scatter half the sliced onion over them, then sprinkle about 1/2 of the shredded cheddar across that layer.

4. Repeat with the remaining potatoes and onions, nestling slices so they sit snug, then pour the warmed cream evenly over the whole dish so it seeps between layers.

5. Dot the top with the remaining butter pieces, cover the dish tightly with foil and bake for 35 to 40 minutes, until a knife slips into the center potatoes easily.

6. Remove foil, sprinkle the remaining cheddar evenly on top, return to oven and bake uncovered another 15 to 20 minutes until the cheese is bubbly and golden and the cream has thickened a bit.

7. Let the scalloped potatoes rest 8 to 10 minutes out of the oven so the sauce sets up, it’s tempting to dig in right away but resting helps slices hold together.

8. Quick tips: slice potatoes as uniformly as possible for even cooking, warm the cream so you don’t shock the layers, if the top browns too fast tent with foil, and if it’s a little runny give it a few extra minutes uncovered — it will thicken as it cools.

Equipment Needed

1. 9×13-inch baking dish (or similar)
2. Mandoline or a sharp chef’s knife if you don’t have one
3. Vegetable peeler
4. Cutting board
5. Medium saucepan
6. 2-cup measuring cup (or measuring cups)
7. Box grater for the cheddar
8. Mixing spoon or heatproof spatula
9. Aluminum foil and oven mitts

FAQ

Q: Can I use a different potato than russets? A: Yes, Yukon Golds work great they are creamier and hold shape better than waxy reds, but they wont soak up the sauce as much as russets do. If you like a denser bite use Yukon, if you want a fluffy, absorbent bake stick with russets.

Q: Do I need to rinse or parboil the slices? A: If you slice them about 1/8 inch like the recipe says you can skip parboiling, they’ll cook through in the oven. Parboil only if your slices are thicker or you want to cut bake time. A quick rinse can remove excess starch but it also washes away some flavor so it’s not required.

Q: Should I cook the onion first or put it in raw? A: Both work. Raw onions will turn sweet and roast in the cream but wont be fully caramelized. Lightly sautéing the onion first brings out more flavor, especially if you like deep savory notes, but it’s optional.

Q: Can I use milk or half and half instead of heavy cream? A: Yes you can, but whole milk will make a thinner less luxurious sauce. Use half and half or milk plus an extra tablespoon or two of butter, or thicken with 1 tablespoon flour or cornstarch mixed into the cream to keep it silky.

Q: What temperature and how long should I bake it, and cover or not? A: Bake at 350 to 375 F. Cover with foil for the first 35 to 45 minutes so the potatoes cook through, then uncover for 15 to 30 minutes to let the top brown and the cheese bubble. Total time usually 50 to 75 minutes depending on pan depth and slice thickness. Let it rest 10 to 15 minutes before serving so the sauce sets.

Q: Can I make it ahead, freeze, or reheat leftovers? A: Yes make-ahead is easy. Assemble and refrigerate up to 24 hours before baking; you may need a few extra minutes in the oven. Fully baked leftovers reheat covered at 325 to 350 F until warmed through about 20 to 35 minutes. Freezing changes texture, if you must freeze do so only after baking, and thaw overnight before reheating.

Creamy Scalloped Potatoes Recipe Substitutions and Variations

Russet potatoes: swap with Yukon Gold for a creamier, buttery texture, sweet potatoes for a sweeter, earthier twist, or baby fingerlings if you want firmer, waxier slices
Heavy cream: use whole milk thickened with 1 tablespoon cornstarch per cup, evaporated milk for a slightly lighter but still rich result, or half and half if you dont have cream
Unsalted butter: sub ghee for a nutty flavor, olive oil for a lighter, dairy free option, or vegan butter to keep it plant based
Sharp cheddar: go with Gruyere for a nuttier, more complex melt, Fontina for extra gooeyness, or smoked Gouda if you want a smoky note

Pro Tips

– After slicing, soak the potatoes in cold water for 5 to 10 minutes and then pat them totally dry with a towel. It pulls off extra starch so the layers don’t turn gluey and the sauce stays smoother, plus the slices will separate easier when you plate it.

– Warm the cream with a smashed garlic clove and a couple thyme sprigs, let it steep off the heat for 10 minutes then strain out the herbs and garlic. You get way more flavor without having to add a bunch of extra ingredients, just don’t let the cream boil.

– Always shred your own cheese, pre-shredded stuff has weird anti clumping coating so it melts funny. Try mixing up to a third Gruyere or a little Parmesan with the cheddar for nuttier flavor, and save a handful to sprinkle on top at the end for a nicer crust.

– Let the dish rest at least 15 minutes before cutting, longer if you can, it makes the sauce set so slices hold together. For neater pieces, warm a knife in hot water, wipe it dry between cuts, or use a thin metal spatula to lift slices.

Creamy Scalloped Potatoes Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected my Creamy Scalloped Potatoes with just five ingredients and one hour in the oven, and the single swap I make is shockingly simple.

Servings

servings

Calories

638

kcal

Equipment: 1. 9×13-inch baking dish (or similar)
2. Mandoline or a sharp chef’s knife if you don’t have one
3. Vegetable peeler
4. Cutting board
5. Medium saucepan
6. 2-cup measuring cup (or measuring cups)
7. Box grater for the cheddar
8. Mixing spoon or heatproof spatula
9. Aluminum foil and oven mitts

Ingredients

about 3 lb russet potatoes peeled and sliced thin-ish (about 1/8 inch)
2 cups heavy cream
4 tablespoons unsalted butter cut into small pieces
1 medium yellow onion thinly sliced
1 1/2 cups sharp cheddar cheese shredded

Directions

Preheat oven to 375°F (190°C). Butter a 9×13 or similar baking dish, peel the potatoes and slice them thin-ish about 1/8 inch, and thinly slice the onion. A mandoline helps if you have one, otherwise a sharp knife will do.
Pour the 2 cups heavy cream into a medium saucepan, add half the butter pieces, warm gently over medium low heat till it just starts to steam, season lightly with salt and pepper if you want, but do not boil — just warm so it will start to soften the potatoes.
Layer about half the potato slices in a slightly overlapping pattern across the dish, scatter half the sliced onion over them, then sprinkle about 1/2 of the shredded cheddar across that layer.
Repeat with the remaining potatoes and onions, nestling slices so they sit snug, then pour the warmed cream evenly over the whole dish so it seeps between layers.
Dot the top with the remaining butter pieces, cover the dish tightly with foil and bake for 35 to 40 minutes, until a knife slips into the center potatoes easily.
Remove foil, sprinkle the remaining cheddar evenly on top, return to oven and bake uncovered another 15 to 20 minutes until the cheese is bubbly and golden and the cream has thickened a bit.
Let the scalloped potatoes rest 8 to 10 minutes out of the oven so the sauce sets up, it's tempting to dig in right away but resting helps slices hold together.
Quick tips: slice potatoes as uniformly as possible for even cooking, warm the cream so you don’t shock the layers, if the top browns too fast tent with foil, and if it’s a little runny give it a few extra minutes uncovered — it will thicken as it cools.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.