This easy Scalloped Potato 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.

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

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Scalloped potatoes have always been one of my favorite comfort foods, and I'm so happy to share this simple, creamy version with you. Over the years as a chef, I've made countless variations, but this one-with garlic, thyme, a touch of Dijon, and lemon zest-hits all the right notes. It's easy to make, deeply flavorful, and perfect for gatherings or cozy nights at home. Many readers have made and loved this recipe, and I hope it becomes a favorite in your home too.

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

Table of Contents

Why You’ll Love This Scalloped Potatoes Recipe

  • Punchy flavor! We add lemon zest, garlic and dijon for a pop of flavor.
  • Fast and Easy! We skip making a classic white sauce and just let the oven create the magic. Everything goes straight into the baking dish, resulting in 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.
Scalloped potatoes made in a sheet pan

What Are Scalloped Potatoes?

Scalloped potatoes are thinly sliced potatoes baked in a creamy, often cheesy sauce until tender and golden. They’re a cozy, classic side dish perfect for holidays or comforting weeknight meals.

Ingredients for Best Scalloped Potatoes Recipe

Potatoes, cream, lemon, fresh thyme and dijon.
  • Potatoes– Use Yukon gold potatoes or red potatoes -no need to peel potatoes with a thin skin!
  • Heavy Cream– to add richness to the potatoes.
  • Garlic- for a punchy flavor.
  • Dijon Mustard adds a flavorful tanginess.
  • Lemon Zest of a lemon may be an unusual ingredient, but this really brightens and complements the richness of this dish.
  • Cheese- we love the pungency of parmesan, but gruyere, or other melty cheese work too.
  • Seasonings- fresh thyme, salt, black pepper and 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.

Layering potatoes with cream and cheese.

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.

How to Make Scalloped Potatoes Ahead of Time

These are best baked as soon as they are assembled, but you can bake them up to 3 days ahead and reheat in a 350°F oven to serve. Heat until internal temp reaches at least 145°F.

How to Store Scalloped Potatoes

Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat in the oven, toaster oven, or microwave. Leftovers are such a tasty treat. Scalloped potatoes can also be frozen. Freeze after baking for up to 3 months, for a ready-made side dish; just thaw overnight in the fridge and reheat.

What To Serve With Scalloped Potatoes

Scalloped Potatoes 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 Potato 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

Scalloped Potatoes | 60-Sec Video

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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.

Best Scalloped Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • 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
Print Recipe

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

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Comments

  1. These potatoes are amazing and a real crowd pleasure! My father in law always requests them for family gatherings, they are his favorite:) Super simple, elegant and delicious💫

    Reply

  2. Would this work with sweet potatoes? What changes would you make to maintain the crispy, savoriness?

    Reply

    1. Hi Lara, I am not sure you’ll get the crispness from sweet potatoes. We do have 2 sweet potato casseroles that may want to look at!

      Reply

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