This post may contain affiliate links. Read my full disclosure policy.

These easy Scalloped Potatoes are made with simple ingredients and just 25 minutes of hands-on time before baking in the oven. Tender and creamy with a golden, crispy top, a delicious side dish for weeknight dinners or the holiday table.

Scalloped Potatoes in a spoon, lifting out of the casserole dish.

Now is the time to know that all that you do is sacred… Now is the time for you to deeply compute the impossibility that there is anything but grace.

Hafiz

These homey mouthwatering Scalloped Potatoes really are simple! Lemon zest gives a brightness that really balances the richness of the potatoes and cream. Thyme and dijon add a lovely complexity that just adds flavor without overpowering. Layer with parmesan cheese or leave it off.

What we love about this recipe is how easy it is! We skip making a classic white sauce and just let the oven create the magic.

Everything goes straight into the pan, and the result is delicious, tender potatoes in about an hour.

These can also be made in a sheet pan! The potatoes are laid out just in one layer, resulting in more of that crusty top texture. See recipe notes.

For another favorite easy vegan potato recipe, try our Rosemary Garlic Hasselback Potatoes.

Scalloped potatoes made in a sheet pan

Make These In 4 Easy Steps

  1. Slice potatoes with a mandolin or food processor.
  2. Mix cream with lemon zest, dijon mustard, pepper, and nutmeg.
  3. Layer potato slices with cream mixture and parmesan cheese.
  4. Bake for about 50 minutes to 1 hour.

What You’ll need

Potatoes, cream, lemon, fresh thyme and dijon.

Ingredient Notes

  • Use Yukon gold potatoes or red potatoes -no need to peel potatoes with a thin skin!
  • Dijon Mustard adds a flavorful tang.
  • Zest of a lemon may be an unusual ingredient, but this really brightens and complements the richness of this dish.
  • Nutmeg, freshly grated if possible.

See the recipe card below for a full list of ingredients and measurements.

How To Make Scalloped Potatoes

Slicing Yukon gold potatoes on a stainless steel mandolin.

STEP ONE – Thinly slice potatoes on a mandoline, vegetable slicer or food processor into 1/8 inch thick rounds.  No need to peel if using red or yellow (like Yukon gold) potatoes.

Lemon zested, garlic minced and nutmeg grated.

STEP TWO – Mix together cream, garlic, thyme, dijon mustard, lemon zest, pepper, salt and nutmeg in a pourable container.

Cream stirred with pepper, nutmeg, thyme, lemon zest and salt.

STEP THREE – Put approximately 1/2 of the potatoes in the prepared pan, give the cream mixture a good stir and pour 1/2 of it over the potatoes.  Top with 1/2 of the cheese.  Layer the remaining potatoes with the rest of the cream.  Sprinkle with the remaining cheese.  

For the sheet pan version: Spread all the potatoes on the tray (it works best to spread out in rows with potato slices overlapping each other. Pour cream mixture over the top and top with cheese if desired.

STEP FOUR – Cover the potatoes with foil. Place in the middle of the preheated oven for 30 minutes.  Remove foil and bake 20-30 minutes more until fork tender.  Broil for just a few minutes to brown the top, if desired.

Finished scalloped potatoes in an oval baking dish with a spoon.

Scalloped Potatoes are best baked as soon as assembled. But you can bake ahead and reheat to serve. Or even freeze after baking for a ready-made side dish; just thaw and reheat. Leftovers are such a tasty treat.

What To Serve With Scalloped Potatoes

Recipe faqs

Can potatoes be sliced ahead of time for Scalloped Potatoes?

Yes. They need to be stored fully submerged in water to prevent discoloring.

Can you make Scalloped Potatoes ahead of time?

It is best to bake scalloped potatoes right after assembling them. If kept in the fridge unbaked, the potatoes can get watery and turn gray. You can bake and refrigerate or freeze the baked scalloped potatoes and then reheat to serve.

What is the difference between Au Gratin Potatoes and Scalloped Potatoes?

Au Gratin Potatoes are made with a white sauce, like a béchamel and usually contain cheese and bread crumbs.
Scalloped Potatoes are made with sliced potatoes cooked in an herb-infused cream, traditionally not containing cheese.

More Recipes You May Enjoy

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

Enjoy! ~ Tonia

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
These easy Scalloped Potatoes are made with simple ingredients and just 25 minutes of hands-on time, before baking in the oven. Tender and creamy with a golden crispy top, they are perfect for weeknights or the holiday table.

Scalloped Potatoes

  • Author: Tonia | Feasting at Home
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: side dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

The easiest Scalloped Potatoes made with simple ingredients and just 25 minutes of hands-on time, before baking in the oven until golden and crispy. See recipe notes for the sheet-pan version. 


Ingredients

Units Scale
  • 2 pounds Yukon gold potatoes (or red potatoes), sliced 1/8″
  • 1 cup heavy cream
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 teaspoons dijon mustard
  • zest of a lemon
  • 1/2 teaspoon pepper
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon nutmeg, freshly grated preferably for best flavor
  • 1 cup parmesan cheese- or sub-grated gruyere, white cheddar, etc.

Instructions

  1. Preheat the oven to 350F.  Butter or oil your baking dish.  8 x 11 or 9 x 13, a round skillet will work too.
  2. Thinly slice potatoes on a mandoline, vegetable slicer or food processor 1/8 inch thick rounds.  No need to peel if using red or yellow (like Yukon gold) potatoes.
  3. Mix together cream, garlic, thyme, dijon mustard, lemon zest, pepper, salt and nutmeg in a pourable container.
  4. Put about 1/2 of the potatoes in the prepared pan, give the cream mixture a good stir and pour 1/2 of it over the potatoes.  Top with 1/2 of the cheese.  Layer the remaining potatoes with the rest of the cream.  Sprinkle with the remaining cheese.  See notes for Sheet Pan version.
  5. Cover the potatoes with foil. Place in the middle of the oven for 30 minutes.  Remove foil and bake 20-30 minutes more until fork tender.  Broil for just a few minutes to brown the top, if desired.

Notes

To make ahead of time: Prepare and bake, cool completely, cover securely and refrigerate or freeze.  Reheat completely thawed potatoes at 350F for 20-30 minutes and serve.

For the sheet pan version: Spread all the potatoes on the well oiled tray (it works best to spread out in rows with potato slices overlapping each other. Pour cream mixture over the top and top with cheese if desired.

Nutrition

  • Serving Size: about 3/4 cup
  • Calories: 143
  • Sugar: 1.4 g
  • Sodium: 198.7 mg
  • Fat: 5.6 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 20.9 g
  • Fiber: 2.6 g
  • Protein: 2.9 g
  • Cholesterol: 17 mg

Share this with the world

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Your scalloped potatoes and mustard salmon was so delicious at our New Year’s Eve dinner! I can always count on amazing recipes from you!

  2. This was so delicious that the recipe that serves 8 only fed 5 due to all the second helpings!

  3. Hello! Could you use fresh rosemary instead of thyme or a combination? Would this change the taste too much?
    Thank you.

  4. This is an easy and decadent recipe.. your overview of how to prepare ,alternatives for ingredients..and ohhh your photography.. we are “eating” with our eyes first ..and that is the prompt to make and enjoy .
    You are easy to “brag “ about to my Foodie Friends.

  5. This recipe sounds delish, I’m going to try it soon. I love all of your receipes. I get compliments when I make them.
    Thank you for sharing them.

  6. I look at many recipes online, and have found yours to be a cut above. Some that I would like to try call for cream or heavy cream. Because my wife is lactose intolerant, I would like to find a good substitute, and was wondering if you think something like Trader Joe’s coconut cream might work.

    1. I think that would be good! It would have the coconut flavor but that seems like it would complement the ingredients. I have also used cashew cream with good results.

      1. Thank you. Yes, the coconut cream (not coconut milk) would probably work with many Asian dishes and all kinds of deserts. I’ll give it a test. Not so sure about Mediterranean dishes.

        1. I kind of think regular coconut milk would be rich enough. The coconut cream may be too thick?

    2. There are a lot of good lactose free milks and creamers in market now, especially at Whole Foods, Sprouts, etc. What a sweet mate you are!

  7. Hi there— I love absolutely everything you do and follow you religiously. Thank you so much for your work. A quick note re. your scalloped potatoes recipe: I didn’t see cheese in the ingredient list but it was included in the instructions. How much and what kind of cheese do you recommend? Thanks in advance!

Hi, I'm Tonia!

Subscribe
to get recipes via email