The Best Scalloped Potato Recipe You've Ever Had! (2024)

Posts may contain affiliate links. Read our full disclosure policyhere.

I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

Updated December 2023: I’ve updated this recipe to add new step-by-step photos.

The Best Scalloped Potato Recipe You've Ever Had! (1)

These are hands-down the best scalloped potatoes you'll ever have. They even beat many of the 5-star restaurants I've tried like Mastro's. They are the perfect side dish for any evening or holiday feast and this recipe uses no heavy whipping cream. This actually makes them taste even better!

4.88 from 245 votes

Print Recipe Pin Recipe

The Best Scalloped Potato Recipe You've Ever Had! (2)

Use a Vegetable Slicer

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient that everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

The Best Scalloped Potato Recipe You've Ever Had! (3)

Potato Thickness

You don’t want to make your potato slices too thick or you run the risk of them not cooking all the way. Above is a photo of how thick I cut my potatoes.

The Best Scalloped Potato Recipe You've Ever Had! (4)

Flour Roux

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

The Best Scalloped Potato Recipe You've Ever Had! (5)

Parmesan Cheese Sauce

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme, and whisk in your parmesan cheese.

The Best Scalloped Potato Recipe You've Ever Had! (6)
The Best Scalloped Potato Recipe You've Ever Had! (7)
The Best Scalloped Potato Recipe You've Ever Had! (8)

Layering the Scalloped Potatoes

You’ll then butter a baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times. The benefit of using a smaller square pyrex baking dish is you can use less cheese. If you choose a longer baking dish, you may need to sprinkle a little extra cheese at the top (only do this to the top layer) to get it fully covered.

The Best Scalloped Potato Recipe You've Ever Had! (9)

Best Cheeses for Scalloped Potatoes

You can also experiment with using different cheeses for your scalloped potatoes recipe. You will want to use cheeses that are more sharp and pungent. For your sauce, you want to choose cheeses that will melt nicely such as those listed below.

  • Swiss
  • Gruyere
  • Gouda
  • sharp white cheddar (for topping)
The Best Scalloped Potato Recipe You've Ever Had! (10)

Baking

Finally, you’ll cover the scalloped potatoes with foil and bake at 400 degrees for 30 minutes. Then uncover and bake an additional 30 minutes. To get the nice browned cheese and crispy edges, I like to broil my scalloped potatoes at the very end for an additional 2-4 minutes.

The Best Scalloped Potato Recipe You've Ever Had! (11)

The Best Scalloped Potatoes Recipe

These are hands-down the best scalloped potatoes you'll ever have. They even beat many of the 5-star restaurants I've tried like Mastro's. They are the perfect side dish for any evening or holiday feast and this recipe uses no heavy whipping cream. This actually makes them taste even better!

Sondra Barker

4.88 from 245 votes

Save

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Side Dish

Cuisine American

Servings 6 people

Calories 357 kcal

Ingredients

  • 2 lbs Gold Potatoes Sliced Thin
  • 1 tbs salted butter
  • ½ cup onions chopped fine
  • 4 cloves garlic chopped fine
  • 1 cup 2% milk
  • .5 cups chicken broth
  • ½ cup parmesan cheese Asiago
  • 2 tbs flour
  • 4 sprigs thyme
  • 1.5 tsp salt
  • .5 tsp pepper
  • 2 cups sharp cheddar cheese shredded

Instructions

  • Preheat the oven to 400 degrees and lightly butter a square pyrex oven pan.

Parmesan Cream Sauce

  • Heat up medium sized pot on medium to high heat. Once the pot is warm, melt in 1 tbs of butter. Then add garlic and onions. Saute for about 2 minutes and then add your flour, stirring constantly until well blended for about 1-2 more minutes making a roux.

    Next begin whisking and slowly incorperate your milk and chicken stock. Do not let your sauce come to a boil, reduce to low medium heat.

    Continue whisking and add in the parmesan cheese. Finally add your salt & pepper. Using your fingers, take the thyme off of the stems and add them to your sauce as well.

Layering

  • Next layer your scalloped potatoes by adding one layer of your thinly sliced poatoes on a lightly butter pan. Then ladle 1/3 of your sauce mixture and lightly sprinkle with the sharp cheddar cheese. Repeart this step 3 times.

    Cover with foil and bake at 400 degrees for 30 minutes. Remove foil and bake an additional 30 minutes.

    Turn your oven to broil and let your cheese get nice and browned, about another 2-4 minutes.

Notes

The best potatoes to use for this recipe are Yukon golden potatoes. Yellow potatoes will have a more buttery flavor. Do not use Russell potatoes.

What types of cheese work best for scalloped potatoes?

For scalloped potatoes you want to use sharp pungent cheeses and cheese that melt well. Here are a few alternatives.

  • Swiss
  • Guyere
  • Gouda
  • Sharp White Cheddar
  • Fontina

We make a roux in substitution for heavy cream and it makes this recipe lower in calories and lighter. This actually produces a better flavor and keeps the dish from tasting greasy.It also reheats very nicely in the oven or microwave and is a great sidedish to make in advance!

Nutrition

Serving: 1cup | Calories: 357kcal | Carbohydrates: 33g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 1066mg | Potassium: 779mg | Fiber: 4g | Sugar: 4g | Vitamin A: 573IU | Vitamin C: 34mg | Calcium: 445mg | Iron: 2mg

Tried this recipe?Let us know how it was!

This recipe is perfect for any family dinner and is especially popular during the holidays to serve with Ham, Turkey, Lamb, and Prime Rib! if you need to make a large serving, simply scroll up to the recipe card, input the number of servings you need, and the recipe with automatically reformulate for you!

View Some of Our Other Popular Side Dishes

  • Creamed Kale, Healthier Alternative to Creamed Spinach
  • Brown Butter Sage Roasted Carrots

Find Delicious Recipes By Category

  • The Best Scalloped Potato Recipe You've Ever Had! (14)
  • The Best Scalloped Potato Recipe You've Ever Had! (15)
  • The Best Scalloped Potato Recipe You've Ever Had! (16)
  • The Best Scalloped Potato Recipe You've Ever Had! (17)
  • The Best Scalloped Potato Recipe You've Ever Had! (18)
  • The Best Scalloped Potato Recipe You've Ever Had! (19)
The Best Scalloped Potato Recipe You've Ever Had! (2024)

FAQs

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

What is the best choice scalloped potatoes? ›

Starchy potatoes, such as Russets or Yukon Golds, are key to thick, velvety sauce and the layered, stacked-slice structure that's the signature look of scalloped potatoes. Russet potatoes make the creamiest sauce. Yukon Golds hold their shape a little better. You won't go wrong with either choice.

What is the difference between scalloped potatoes and au gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Why are my scalloped potatoes always hard? ›

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

What is the best way to slice potatoes for scalloped potatoes? ›

Once you've chosen the right potatoes, grab a sharp chef's knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender.

Why do my scalloped potatoes taste bland? ›

My scalloped potatoes are bland

They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!

Why are my scalloped potatoes so watery? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Why are scalloped potatoes called funeral potatoes? ›

It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names.

Why does my cheese curdle in scalloped potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

How to thicken scalloped potatoes? ›

Flour: The flour provides the initial thickening for the potatoes' sauce. The potatoes' starch and evaporation in the oven provide much rest.

What is another name for scalloped potatoes? ›

Potatoes gratiné

Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.

Are dauphinoise potatoes the same as scalloped potatoes? ›

They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do.

What are the tips and tricks for potatoes? ›

Proper storage and handling

Do not refrigerate or freeze fresh potatoes before cooking. Colder temperatures lower than 50 degrees cause a potato's starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. There is no need to store your potatoes in a bag; you can store them loose.

How do you keep scalloped potatoes from drying out? ›

Soak the potatoes in water.

This is a step that grandma always did; she said it was to prevent the potatoes from browning or oxidizing. I tried it many times without the soak, and the dish always turned out dry. Turns out that grandmas trick was the perfect way to keep these potatoes moist.

What are the ingredients in Main Street Bistro scalloped potatoes? ›

POTATOES, WHOLE MILK, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO EXTRACT [COLOR], NATAMYCIN [MOLD INHIBITOR]), BUTTER (SWEET CREAM [MILK], SALT), SOUR CREAM (PASTEURIZED CULTURED CREAM [MILK], ENZYMES), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), ROMANO ...

Why are my scalloped potatoes soupy? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Ray Christiansen

Last Updated:

Views: 5974

Rating: 4.9 / 5 (69 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Ray Christiansen

Birthday: 1998-05-04

Address: Apt. 814 34339 Sauer Islands, Hirtheville, GA 02446-8771

Phone: +337636892828

Job: Lead Hospitality Designer

Hobby: Urban exploration, Tai chi, Lockpicking, Fashion, Gunsmithing, Pottery, Geocaching

Introduction: My name is Ray Christiansen, I am a fair, good, cute, gentle, vast, glamorous, excited person who loves writing and wants to share my knowledge and understanding with you.