Creamy Scalloped Potatoes (Easy Homemade Holiday Side Dish)
Some side dishes are just made for the holidays, and creamy scalloped potatoes are at the top of my list. Thin slices of potato bake slowly in a silky garlic cream sauce until they are soft in the middle and golden on top.
This homemade version uses a simple stovetop sauce, so there’s no canned soup and no curdled cream. The sauce thickens as it bakes and clings to every layer.
Every Christmas I put a big dish of these next to the ham, and it’s always the first dish scraped clean. You can even assemble it the day before.
Why You’ll Love These Scalloped Potatoes
- Rich and creamy. A smooth milk and cream sauce in every layer.
- No canned soup. Made from scratch with simple pantry ingredients.
- Make-ahead friendly. Assemble the night before and bake on the day.
- Feeds a crowd. One 9×13 dish serves about 10 people.
- Goes with everything. Ham, roast beef, chicken or turkey.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Yukon Gold potatoes: They hold their shape and turn buttery soft. Russets work too, but they’re a bit softer.
- Butter, onion and garlic: The flavor base for the sauce.
- Flour, milk and cream: Make a smooth, thick sauce that won’t split in the oven. You can use half-and-half instead of milk and cream.
- Thyme: A little fresh thyme adds a cozy holiday flavor.
- Parmesan (optional): A light sprinkle helps the top turn golden.
How to Make Scalloped Potatoes
- Slice the potatoes. Peel and slice them 1/8 inch thick. A mandoline makes this fast.
- Make the sauce. Cook onion and garlic in butter, stir in flour, then whisk in milk and cream until thick. Season.
- Layer. Layer potatoes and sauce in a buttered 9×13 dish, three times.
- Bake. Cover and bake at 375°F (190°C) for 45 minutes, then uncover and bake 30 to 40 minutes more.
- Rest. Let it sit 15 minutes so the sauce sets before serving.
My Tips for the Best Scalloped Potatoes
- Slice the potatoes evenly so they all cook at the same time.
- Don’t rinse the slices. The starch helps thicken the sauce.
- Press the potatoes down into the sauce so the top layer doesn’t dry out.
- Test with a knife. It should slide through all the layers easily.
- Place a baking sheet under the dish to catch any bubbling sauce.
Variations to Try
- Ham and potatoes: Add 2 cups diced ham between the layers for a full meal.
- Cheesy: Add 1 cup shredded Gruyere or cheddar on top for the last 30 minutes.
- Sweet potato mix: Use half sweet potatoes for color and a little sweetness.
- Warm spice: Add a pinch of nutmeg to the sauce.
Make-Ahead, Storage and Reheating
- Make ahead: Assemble up to 1 day ahead, cover and refrigerate. Add 15 to 20 minutes to the covered baking time.
- Storage: Refrigerate leftovers within 2 hours for up to 4 days.
- Reheat: Cover with foil and warm at 350°F (175°C) for 20 to 25 minutes, or microwave single portions.
What to Serve With It
Scalloped potatoes are a classic with a holiday ham. They are perfect next to my Honey Garlic Glazed Christmas Ham, with a simple green vegetable and a fresh salad to balance the richness.
Frequently Asked Questions
What’s the difference between scalloped and au gratin potatoes? Scalloped potatoes are baked in a cream sauce, often with little or no cheese. Au gratin potatoes have plenty of cheese in the layers and on top.
Why are my potatoes still hard? They were likely sliced too thick or not covered long enough. Cover them again and keep baking until tender.
Why did my sauce curdle? Very high heat and thin sauces can split. Thickening the sauce with flour first, like in this recipe, prevents that.
Can I freeze scalloped potatoes? You can, but the texture of the potatoes and sauce changes a little. They’re best fresh or made a day ahead.
One Last Thing
These creamy scalloped potatoes are pure holiday comfort. If you make them, please leave a comment and a star rating below. And save this recipe to your Christmas side dishes board on Pinterest!
Creamy Scalloped Potatoes
Ingredients
- 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
- 4 tbsp butter plus more for the dish
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1/2 cup grated Parmesan optional, for the top
Instructions
- Heat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Melt the butter in a saucepan over medium heat. Cook the onion for 4 minutes, until soft. Add the garlic and cook 30 seconds.
- Stir in the flour and cook for 1 minute. Slowly whisk in the milk and cream. Simmer, whisking, until slightly thick, 3 to 4 minutes. Stir in the salt, pepper and thyme.
- Layer one-third of the potato slices in the dish and pour one-third of the sauce over them. Repeat twice more. Press the potatoes down so they are mostly covered by sauce. Sprinkle with Parmesan if using.
- Cover tightly with foil and bake for 45 minutes. Uncover and bake 30 to 40 minutes more, until the potatoes are fork-tender and the top is golden and bubbly.
- Rest for 15 minutes so the sauce thickens before serving.
Notes
Storage: Refrigerate leftovers within 2 hours for up to 4 days.
Reheat: Cover with foil and warm at 350°F (175°C) for 20 to 25 minutes, or microwave single portions.
Variations: Add diced ham between the layers, swap in sweet potatoes for half the potatoes, or add a pinch of nutmeg to the sauce.
