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This easy Scalloped Potatoe Recipe is 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, scalloped potatoes are a delicious side dish for weeknight dinners or the holiday table. Video.
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These homey, mouthwatering Scalloped Potatoes are very simple! Lemon zest gives a brightness that 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, resulting in delicious, tender potatoes in about an hour.
Scalloped Potatoes | 60-Sec Video
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.
Table of Contents
- Scalloped Potatoes | 60-Sec Video
- Scalloped Potatoes In 4 Easy Steps
- Scalloped Potatoes Ingredeints
- Ingredient Notes
- What To Serve With Scalloped Potatoes
- Sagey Mushroom Walnut Roast
- Sagey Leek and White Bean Patties
- Oven Roasted Turkey Breast
- Easy Italian Meatballs
- More Recipes You May Enjoy
- Roasted Garlic Mashed Potatoes
- Roasted Fingerling Potatoes with Romesco Sauce
- Instant Pot Mashed Potatoes
- Crispy Herby Smashed Potatoes
- Scalloped Potatoes Recipe
Scalloped Potatoes In 4 Easy Steps
- Slice potatoes with a mandolin or food processor.
- Mix cream with lemon zest, dijon mustard, pepper, and nutmeg.
- Layer potato slices with cream mixture and parmesan cheese.
- Bake for about 50 minutes to 1 hour.
Scalloped Potatoes Ingredeints
- 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
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.
STEP TWO – Mix together cream, garlic, thyme, dijon mustard, lemon zest, pepper, salt and nutmeg in a pourable container.
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.
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
Scalloped Potatoes faqs
Yes. They need to be stored fully submerged in water to prevent discoloring.
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.
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! ~ ToniaPrint
Scalloped Potatoes Recipe
- 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
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.
- 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.
- Preheat the oven to 350F. Butter or oil your baking dish. 8 x 11 or 9 x 13, a round skillet will work too.
- 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.
- Mix together cream, garlic, thyme, dijon mustard, lemon zest, pepper, salt and nutmeg in a pourable container.
- 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.
- 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.
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.
- 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
Keywords: scalloped potatoes, scalloped potatoes recipe, easy scalloped potatoes, scallop potatoes, how to make easy scalloped potatoes
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!
Great to hear Deb. Happy New Year!
These recipes looks so deloius
This was so delicious that the recipe that serves 8 only fed 5 due to all the second helpings!
Haha, I hear you Monica! So glad you all enjoyed.
Hello! Could you use fresh rosemary instead of thyme or a combination? Would this change the taste too much?
Sure, that would taste good! Combined or not, the more fresh herbs the better, in my opinion 🙂
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.
Aww..thanks so much Doug, really appreciate you being here!
Do you think this recipe would work with sweet potatoes? We are no longer able to eat nightshades.
I bet it would! It probably would not take as long to bake. Let us know if you give it a try.
A Helpful Tip: To remove Solanine from green potatoes, soak in a bit of vinegar water for 3-5 minutes!
Oh interesting Romy, that is good to know!
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.
Thanks Marcia. We are really happy your are here!
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.
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.
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.
I kind of think regular coconut milk would be rich enough. The coconut cream may be too thick?
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!
I subbed cream for Oatley and it was terrific.
Amazing! Thanks Romy.
much cheese for the scalloped potatoes ?
Recipe card is adjusted now!
The recipe doesn’t just the cheese that is used.
Sorry about that Christine it is in the recipe now.
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 Catherine- it is in there now- sorry about that.
No problem! I would have improvised, but thank you for your reply.
Should cheese be in the ingredient list or omitted from the instructions ?
opps Yes! It is in there now. Thanks.
The recipe calls for cheese in the instructions but there is no cheese listed in the ingredients.
Sorry! Recipe adjusted now.
The recipe calls for cheese but it is not listed on the recipe card….. What type of cheese and what quantity ?
Hi Lynn, it’s in there now. 🙂
I do not see any cheese mentioned in the ingredient list.
Am I going blind?
Haha Robbie! No, you are not going blind. 😉 Sorry about that- it is in there now.
How much cheese? Parmesan?
1 cup. Recipe lists it now.
I can’t find the amount of Parmesan Cheese on the recipe card. Thank you!
Oops, Jan, it is in there now. 🙂