That Skinny Chick Can Bake
Best Scalloped Potatoes in a white dish topped with a thyme sprig

Best Scalloped Potatoes

Home » 160+ Side Dishes » Best Scalloped Potatoes Jump To Recipe

Rich from heavy cream, whole milk and shredded cheese, these are the Best Scalloped Potatoes on earth. Just ask my husband!

With the addition of some Easter leftovers, baked ham and heavy cream, this baked ham and potato casserole hit all the marks. It’s creamy, tender, savory and undeniably irresistible.

Best Scalloped Potatoes in a white bowl with handles

Best Scalloped Potatoes

It was an America’s Test Kitchen email mentioning their holiday scalloped potatoes that got my attention. Rack of lamb was on our Easter menu, so I had cooked a ham earlier in the week, leaving us with a multitude of leftovers. Ham sandwiches weren’t cutting it anymore. The aha moment was to transform traditional scalloped potatoes into a ham and potato casserole.

What’s the Difference Between Scalloped Potatoes, Potatoes Gratin or Au Gratin?

Well, if you want the official culinary definition, scalloped potatoes are typically thicker sliced potatoes baked in cream. No cheese is added. Potatoes Gratin, with au gratin translating to a dish topped with cheese and breadcrumbs in French, are potatoes with those exact toppings. Note that gratin potatoes are often sliced a bit thinner than scalloped potatoes.

But like with these “cheesy” scalloped potatoes, the rules are broken all the time. Though my “scalloped potatoes” might be more appropriately named potatoes gratin, call them whatever you want! This is one rich and creamy side dish you’ll want on your menu ASAP.

Overhead view of the Best Scalloped Potatoes in a white ceramic casserole dish

Tips for Making the Best Scalloped Potatoes

These scalloped potatoes are foolproof. If you’ve ever made a potato casserole, and remember going back and forth to the oven, poking the potatoes with a knife to find out if they’re tender, this recipe eliminates that tedious step.

  • These potato slices are actually simmered in a seasoned mixture of cream and whole milk until they’re almost tender. Adding a few sprigs of thyme, salt and pepper makes for a flavorful sauce. A bay leaf would be nice or even a few gratings of fresh nutmeg.
  • PRO-Tip: Cooking the slices first shortens the time in the oven to 20 minutes, just enough time for the cheese to melt and top to brown.
  • PRO-Tip: Slice your potatoes about 1/8 inch thick. Thinner slices will end up falling apart.
  • Use a benriner slicer to make even slices. A mandoline or a chef’s knife works well, too.
  • I used half sharp cheddar cheese and half Gruyere, a Swiss cheese. Feel free to mix things up with just one cheese or a mixture of your favorites.
  • Adding ham is totally optional. These scalloped potatoes are terrific even without it!
Best Scalloped Potatoes in a white dish topped with a thyme sprig

More Potato Recipes:

 

Print

Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Best Scalloped Potatoes in a white dish topped with a thyme sprig

Best Scalloped Potatoes

A rich, cheesy potato casserole that’s perfect for holidays, company or any family dinner!

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Sauteing, Simmering, Baking
  • Cuisine: American

Ingredients

2 tablespoons butter

1/2 cup minced onion

2 cloves garlic, minced

3 cups heavy cream

1 cup whole milk

4 sprigs fresh thyme

2 teaspoons salt

½ teaspoon freshly ground black pepper

4 pounds Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick slices

1/2 cup shredded cheddar

1/2 cup shredded Gruyere

Instructions

Preheat oven to 350 degrees.

Melt butter in a large pot, then saute the onion and sauté until soft. Add garlic and sauté until fragrant and remove from heat so the garlic doesn’t burn.

Add the cream, milk, thyme, salt, pepper and potatoes, return to heat and bring to a simmer. Cover and let simmer for about 15 minutes or until potatoes are almost tender.

Remove the thyme, then place the potato mixture into a shallow, 3-quart baking dish. Sprinkle with the shredded cheese.

Bake until the cream has thickened and the top is browned, about 20 minutes.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

13 comments on “Best Scalloped Potatoes”

  1. Total comfort food! I see your Spicy Corn Salad in the ‘you might also likes’… Saved that for when I can get some fresh corn:@)

  2. Rules are made to be broken :-)) These scalloped potatoes look droolworthy with cheesy topping!

  3. It has been ages since I had a scalloped potato dish! Adding ham to the casserole is a brilliant idea Liz and no doubt delicious! What a happy family casserole 🙂

  4. These are seriously mouth watering . I adore scalloped potatoes and my husband and kids are big fans as well. I need to make these soon

  5. What we especially loved about this recipe is that you can make many different combinations with herbs and cheeses, both in the simmering phase as well as in the baking phase.
    Pinned (of course) and definitely gonna try this out dear Liz.
    Kudos for another amazing recipe!
    PS We hope the winter is over(?) now up there in the great US North:)
    Sending you our love,
    Mirella and Panos

  6. Yep – these look delicious!!! We love scalloped potatoes and especially with ham in them. I must try your method for this fool proof dish. Mine never seems to turn out quite the same so an actual recipe is a great idea. Yum!

  7. So rich and delicious, Liz! I’d gladly make a meal of just these potatoes and a crunchy green salad!

  8. I tend to use “scalloped” and “gratin” to describe the same dish. Probably illegal, but I like to live dangerously. At least when it comes to culinary matters. 🙂 Anyway, no matter what you call your dish, I call it delish. Good stuff — thanks.

  9. I rarely have scalloped potatoes anymore but they are my absolute favorite. I avoid them because I will literally eat the entire pan. These look so tasty, I’m literally salivating just looking at the pan. I’m that bad. Thanks for sharing these – I think!

  10. I’ve made Martha Stewart’s scalloped potatoes and the method is very similar to this. They are delicious so I know these would be! Everyone loves scalloped potatoes.

  11. Liz, this is my favorite recipe for scalloped potatoes! It always comes out perfectly!

  12. The carb lover in me can’t wait to make this dish!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.