These dreamy, creamy scalloped potatoes are made with thinly sliced Yukon Golds layered in a rich, savory cream cheese sauce with heavy cream and two cheeses. Baked to perfection with a golden, crispy top, they’re enhanced with fresh garlic and fragrant thyme, infused into the velvety cream cheese sauce featuring Parmesan and cheddar. This dish is sure to be the star side for your next Easter, Christmas, or holiday meal.
Jump to:
- Why use heavy cream for scalloped potatoes
- What kind of potato to use
- Ingredients
- How to make cheese sauce (roux) for scalloped potatoes
- Assemble the scalloped potatoes
- Delicious scalloped potatoes variation
- Serving suggestions
- Make ahead scalloped potatoes
- Tips to make the best homemade scalloped potatoes
- Storing and reheating
- Frequently Asked Questions
- More side dish recipes to try
- Scalloped Potatoes with Heavy Cream
Why use heavy cream for scalloped potatoes
Heavy cream is the key to creating a truly decadent and rich scalloped potato dish. Its thickness holds up beautifully between layers of sliced potatoes, delivering a luxurious, melt-in-your-mouth experience with each bite!
What kind of potato to use
Yukon Gold potatoes are ideal for scalloped potatoes, as they hold their shape well when baked, unlike Russets, which can break down more easily. Another good option for this dish is red potatoes, which also maintain their texture nicely in a baked scalloped recipe.
Ingredients
Yukon potatoes – I like Yukon potatoes for their buttery flavor and firmer texture.
Butter and flour – Used to make a quick roux, which will thicken the cheese sauce.
Heavy cream – Makes the creamiest scalloped potatoes.
Garlic and fresh thyme – Provides more flavor boost.
Cheese – I use grated parmesan and cheddar cheese. They melt well and won’t overwhelm the dish with too much saltiness. For a fancier and leveled up scalloped potatoes replace the cheddar with gruyere!
Salt & pepper to taste
How to make cheese sauce (roux) for scalloped potatoes
1). In a small saucepan, melt the butter over medium heat. Add the flour and stir to create a paste, cooking for about a minute.
2). Gradually whisk in the heavy cream, making sure the sauce is smooth and fully incorporated.
3). Add the thyme, garlic, salt, and pepper, then bring the mixture to a gentle simmer.
4). Once simmering, stir in the Parmesan and cheddar until melted and smooth, ensuring the cheese blends seamlessly into the cream without clumping.
Assemble the scalloped potatoes
5). Slice the potatoes into thin 1/16 inch slices with a mandolin (about the thickness of a nickel).
6). In a greased casserole dish, arrange ¼ of the potatoes in a single, slightly overlapping layer.
7). Spoon ¼ of the cheese sauce over the potato layer. Repeat the process, alternating layers of potatoes and cheese sauce until all are used.
8). Sprinkle the top with any reserved cheese. Bake uncovered at 350°F for 65 to 75 minutes, until the potatoes are tender and the top is golden.
Let it cool for at least 20 minutes before slicing and serving.
Delicious scalloped potatoes variation
There are many ways to elevate scalloped potatoes with extra flavor. Here are some must-try add-ons:
Ham and Onion: Add sliced ham and onions between the potato layers for a classic ham and potato casserole.
Caramelized Onions: Layer caramelized onions for a hint of sweetness in every bite.
Crispy Bacon: Sprinkle crispy bacon on top as a savory garnish.
Sautéed Mushrooms: Add sautéed mushrooms to the cream sauce for a rustic, savory twist.
Serving suggestions
Scalloped potatoes pair wonderfully with many dishes! Try them with my Small prime rib roast for special occasions, a Thanksgiving Dry brine spatchcock turkey , a Bone in ham for Easter, or a simple family dinner with this easy Butterflied chicken.
Make ahead scalloped potatoes
You can prepare this dish a day ahead by fully cooking it, then reheating it the next day. Since the potatoes may brown if left uncooked, it’s best to bake them completely first. Let the dish cool fully before wrapping and storing it in the fridge to prevent condensation, which could soften the caramelized cheese topping.
When ready to serve, reheat uncovered at 350°F for 35–45 minutes, or until heated through.
Tips to make the best homemade scalloped potatoes
Use a Mandoline or Food Processor: For evenly sliced potatoes, a mandoline or food processor with a slicer setting is ideal. Thinly sliced potatoes cook more evenly and stick together better. The slices will compress, reducing the likelihood of them sliding around when served.
Make the Cheese Sauce with Heavy Cream: A thickened cheese sauce helps bind the potatoes together. Simply adding the cream and cheese directly to the dish and baking may prevent the ingredients from fully combining, leading to a greasy, watery texture and potato slices that don’t stay in place.
Storing and reheating
To store leftovers, cover and refrigerate the scalloped potatoes. To reheat, simply rebake uncovered in the oven at 350°F for 35–45 minutes, or until heated through. For individual slices, you can use a toaster oven for quicker reheating.
Frequently Asked Questions
If your scalloped potatoes aren’t soft, the slices may be too thick, causing them to remain undercooked. Try baking for an additional 15 minutes, then test by sliding a sharp knife into the center of the potatoes. It should meet little to no resistance when fully cooked.
Yes, overcooking scalloped potatoes can result in a mushy texture and a burnt top. To avoid this, keep an eye on the baking time and ensure the potatoes are tender but not overly soft.
A runny dish can result from a few factors. To prevent this, avoid soaking the potatoes, as it removes some of the starch that helps thicken the sauce. Be sure to make a smooth cheese sauce by combining the cheese and heavy cream together, ensuring the sauce doesn’t curdle or separate. Additionally, using Yukon Gold or red potatoes helps prevent a watery consistency, as they hold their shape and release less moisture than other varieties.
Typically the potatoes are peeled for this dish.
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More side dish recipes to try
Scalloped Potatoes with Heavy Cream
Equipment
- 1 casserole pan 12 by 9" or 9 by 9" dish 2 quart dish
Ingredients
For the cheese sauce (roux)
- 1 ½ tablespons butter
- 2 tablespoons flour
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- ½ cup parmesan cheese, grated
- ¾ cup cheddar cheese, grated
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground pepper
For the scalloped potatoes
- 3 pounds yukon potatoes, washed and peeled about 6-8 potatoes
- ¼ cup parmesan cheese, grated for the topping
- ¼ cup cheddar cheese, grated for the topping
- butter or oil to grease casserole dish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 2 quart casserole dish with butter or oil.
- Make the cheese sauce. Melt the butter in a small saucepan over medium heat. Once it’s sizzling, add the flour and stir with a fork to make a paste, then cook for another minute.
- Slowly whisk in the heavy cream, making sure the sauce is smooth and fully incorporated, then add the thyme, garlic, salt and pepper, and bring to a light simmer, about 3 minutes.
- Once the cream mixture is simmering, stir in ½ cup of parmesan and ¾ cup of cheddar, so it melts into the cream and is smooth, about 30 seconds. Once mixed, remove pan from heat.
- Wash and peel the potatoes. Use a mandoline, sharp knife, or food processor to thinly slice your potatoes to 1/16 inch thickness (about the thickness of a nickel). Transfer all of the slices into a large mixing bowl.
- Grease the casserole dish. Layer the sliced potatoes in the dish in an even layer, then top with some of the cheese sauce.
- Repeat with three more layers of potatoes and cheese sauce.
- Sprinkle the remaining ¼ cup of parmesan and ¼ cup of cheddar on top.
- Bake in the preheated oven for 65 to 75 minutes uncovered, until potatoes are tender with a nice crusty top.
- Let it cool for at least 20 minutes before slicing and serving.
Notes
- Baking time may vary depending on how thin your potatoes are. If potatoes are on the thicker side, add 15-20 minutes longer. Cooking times may vary, adjust accordingly.
- To prevent an overly dark crust, cover the casserole dish with foil after 45 minutes of cooking.
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