Scalloped potatoes are a classic side dish made with Russet potatoes, heavy cream, butter and parmesan cheese that everyone will love!
This scalloped potato recipe is simple, family friendly and can easily be doubled for a holiday meal or dinner party. We love serving them with marry me chicken, corn fritters, and homemade peanut butter cups for dessert.
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Why you’ll love this recipe!
📌 Easy prep! Potatoes are ready for the oven in just 15 minutes.
📌 That classic creamy + potato combo everyone loves.
📌 Perfect for a holiday meal, Sunday dinner, or a weeknight side dish!
Scalloped Potatoes Ingredients
- Potatoes – Russet potatoes, peel and sliced thinly.
- Heavy whipping cream – Don’t skimp on this – it’s what gives the dish its rich and amazing flavor.
- Parmesan cheese – We recommend freshly grated for the best flavor but packaged parmesan will work in a pinch.
- Butter – Unsalted.
- Flour – All-purpose flour.
- Mustard – Stone ground mustard. This is my secret ingredient! Please don’t skip it!
- Garlic – Fresh cloves, peeled and minced.
- Salt & Pepper – To taste.
How do you make scalloped potatoes? (step-by-step directions)
⭐ First, melt butter in a saucepan and add the garlic. Cook until fragrant. Whisk in the flour and cook until well incorporated.
⭐ Next, slowly whisk in the cream and cook until the mixture has started to thicken.
⭐ Then, stir in the stone ground mustard and parmesan cheese. Heat until the cheese is melted and the sauce is smooth. Season to taste with salt and pepper.
⭐ Finally, pour the sauce into the potatoes and toss to coat. Spread the potatoes into a lightly greased casserole dish. Cover tightly with foil and bake. Remove foil and cook until the potatoes are tender and the top is golden, brown and bubbly.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Do I need to peel the potatoes for scalloped potatoes?
The potatoes do need to be washed first but there is no need to peel them. The peels add extra flavor, fiber, vitamins and minerals to the dish. (You can see what they look like unpeeled in our cheesy scalloped potatoes and ham recipe!)
Can you make scalloped potatoes ahead of time?
Yes, you can prepare scalloped potatoes up to a day in advance. Store covered in the refrigerator until you’re ready to bake it.
Why are my cut potatoes turning gray and black?
Potatoes begin to brown after being cut because they contain a lot of starch. When starches are exposed to air, they oxidize, giving your potatoes a gray or black hue.
To solve this problem, rinse your potatoes in cool water after slicing. If cutting them in advance, store cut potatoes in clean water until ready to use.
Leftovers and storage
How long will scalloped potatoes last?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Can you freeze scalloped potatoes?
Yes, let potatoes cool completely, store in a freezer safe airtight container and freeze for up to 3 months.
Tips and tricks
✅ Add some crumbled bacon or diced ham to change up the flavors of the dish.
✅ Running low on time? Swap sliced potatoes for shredded potatoes from the freezer or refrigerator section of your grocery store.
✅ Make it gluten free by swapping all-purpose flour for a gluten free flour or cornstarch.
Frequently asked questions
What makes a food scalloped?
The term “scalloped” is often used to describe a cooking technique or dish in which the ingredients (typically vegetables, often potatoes) are baked in a creamy sauce and frequently topped with breadcrumbs or cheese.
Some key elements that make a dish ‘scalloped’:
- Sliced Ingredients: Scalloped dishes typically feature thinly sliced ingredients, such as potatoes, onions, or other vegetables. These thin slices allow for even cooking and absorption of the creamy sauce.
- Creamy Sauce: A creamy sauce is a defining characteristic of scalloped dishes. This sauce is usually made with ingredients like heavy cream, milk, butter, and sometimes cheese. It is seasoned with salt, pepper, and other herbs or spices for flavor.
- Layering: The sliced ingredients are usually layered in a baking dish.
- Baking: The assembled layers are baked in an oven until the ingredients are tender and the top layer is browned and bubbly. This baking process allows the flavors to meld and the sauce to thicken.
- Topping: Scalloped dishes are often finished with a topping, which can be breadcrumbs, cheese, or a combination of both.
Can I use a different type of potato for scalloped potatoes?
Yes, you can use different types of potatoes for scalloped potatoes, but keep in mind that the texture and flavor may vary slightly. Russet potatoes are commonly used for their starchiness, which helps thicken the sauce. However, you can also use Yukon Gold, red potatoes, or other varieties depending on your preference.
Can I substitute the heavy cream with a lighter alternative?
While heavy cream provides richness and flavor to scalloped potatoes, you can opt for a lighter alternative like half-and-half or whole milk if you want to reduce the calorie content. Keep in mind that using a lighter cream may result in a less creamy texture.
Is stone ground mustard necessary, or can I use other types of mustard?
Stone ground mustard adds a unique flavor to the dish, but you can substitute it with Dijon mustard or a mild yellow mustard if you prefer . Adjust the quantity to taste, as different mustards have varying levels of spiciness and tanginess.
How can I prevent the top layer of scalloped potatoes from becoming too brown or burning?
If you find that the top layer of your scalloped potatoes is browning too quickly or becoming too crispy, you can loosely cover it with aluminum foil until the cook time is finished.
What to eat with scalloped potatoes (serving suggestions)
Other awesome potato recipes
- Salt and vinegar potatoes
- Mashed potatoes
- Salt potatoes
- Funeral potatoes
- Twice baked potatoes
- Smashed potatoes
- See all our easy potato recipes!
More great holiday sides
- Creamed spinach
- Bacon wrapped asparagus
- Creamed peas
- Broccoli casserole
- Mashed butternut squash
- Cheesy corn
- Air fryer cauliflower
- Check out all our easy side dish ideas!
Tools we love
- Glass casserole dish with lid – I love this dish, it can go from freezer to oven!
- Mandoline slicer – This gadget is amazing if you’re short on space, or don’t want another appliance to wash. But watch your fingers, it’s SUPER sharp!
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How to Make Scalloped Potatoes
- 3.5 pounds of Russet potatoes about 4 large potatoes, peeled and sliced thinly
- 2 cups heavy cream
- 1 cup grated parmesan cheese*
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 1 tablespoon stone ground mustard
- 2 cloves garlic minced
- salt and pepper to taste
- Melt butter in a sauce pan. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1 to 2 minutes.
- Slowly whisk in the cream and cook until it has started to thicken.
- Stir in the stone ground mustard and the parmesan cheese, and heat until the cheese is melted and the sauce is smooth. Season to taste with salt and pepper.
- Pour the sauce into the potatoes and toss to fully coat. Spread the potatoes into a lightly greased 9x13" casserole dish. Cover tightly with foil and cook in a 350℉ oven for 60 minutes.
- Uncover, and cook an additional 30 minutes, until the potatoes are tender and the top is golden brown and bubbly.
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