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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.

Scalloped Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 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


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. 


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.


  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.


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