There’s something about a bubbling, golden-topped dish of potatoes that turns an ordinary dinner into a warm, memorable moment. Golden Creamy Scalloped Potatoes are one of those seasonal comfort-plate heroes: simple ingredients transformed into layers of silky, cheesy goodness that are perfect for cool autumn nights, holiday dinners, or any time you want a side that feels like a hug. With thinly sliced potatoes drenched in a rich cream sauce and finished with a crisp, golden cheese crust, this recipe is both homey and elegant.

Whether you’re cooking for a small family dinner or a festive gathering, these scalloped potatoes highlight the humble potato in the most delicious way. The main ingredients—potatoes, cream, milk, and cheese—come together for a dish that’s creamy without being heavy, and versatile enough to adapt to what you have on hand. If you love building cozy, from-scratch meals (and pairing them with other crowd-pleasers), this recipe is for you. For ideas on complementary cozy bowls and sides that go great with scalloped potatoes, try this creamy bean soup with kielbasa for a heartier spread.

Ingredients & Equipment

Ingredients

• 4 large potatoes, thinly sliced (see notes below)
• 1 cup heavy cream
• 1 cup milk
• 2 cups shredded cheese (cheddar or Gruyère)
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Notes on ingredients

• Potatoes: Yukon Golds are ideal for this dish because they hold their shape and have a naturally creamy texture, but russets also work if you prefer a fluffier bite. Try to choose potatoes that are similar in size for even slicing.
• Cheese: Sharp cheddar gives a bold, homey flavor; Gruyère lends a nutty, slightly sweet profile and browns beautifully. Mixing cheeses is a lovely option.
• Cream: Heavy cream creates a rich sauce. If you’re lightening up, half-and-half can be used, but the sauce will be less decadent.

Equipment

• A sharp knife or mandoline (for thin, even slices)
• Cutting board
• Large saucepan
• Whisk and wooden spoon
• 9×13-inch (or similar) greased baking dish
• Aluminum foil
• Cheese grater (if shredding block cheese)
• Optional helpful tools: mandoline slicer for consistent slices, thermometer to check oven temp, oven mitts, kitchen scale if you like precision

Pro tip: Using a mandoline makes the layering much faster and ensures uniform cooking. If you don’t have one, a very sharp knife and patience will do the trick.

Step-by-Step Instructions (with tips)

1. Preheat the oven to 350°F (175°C).

• Tip: Preheating ensures the dish begins cooking evenly from the moment it goes in. If your oven runs hot or cold, use an oven thermometer to confirm the temperature.

1. In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.

• Tip: Don’t let the garlic brown; just soften it so the flavor infuses the butter and cream. For a milder garlic flavor, gently cook the garlic for 30–60 seconds, or add whole smashed cloves and remove before layering.

1. Stir in heavy cream and milk, and season with salt and pepper.

• Tip: Whisk the cream and milk together to make a smooth sauce. For extra depth, add a pinch of freshly grated nutmeg or a sprig of thyme while warming and remove before pouring over the potatoes.

1. In a greased baking dish, layer half of the sliced potatoes. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese.

• Tip: Overlap the potato slices slightly to create a snug layer. Pour slowly so the cream distributes evenly — you want the liquid to settle and seep into the layers.

1. Repeat the layers with the remaining potatoes, cream mixture, and cheese.

• Tip: Press down gently on the layers to remove air pockets and help the sauce reach every slice. If you like a little crunch, reserve a small handful of cheese to sprinkle on top in the final bake stage.

1. Cover with foil and bake for 30 minutes.

• Tip: This initial covered bake allows the potatoes to steam and become tender without drying the top. Make sure the foil is tented slightly to avoid sticking to the cheese.

1. Remove the foil and bake for an additional 20–25 minutes, until potatoes are tender and top is golden brown.

• Tip: Test doneness by inserting a thin knife or skewer into the center—if it slides through without resistance, the potatoes are done. If you like a crispier top, broil for 1–2 minutes at the end, watching closely so it doesn’t burn.

1. Garnish with fresh parsley before serving.

• Tip: Fresh herbs brighten the dish. Chives or thyme are lovely alternatives.

Variations and kitchen tips

• Cheese swaps: Use Gruyère for a sophisticated, nutty flavor or a blend of cheddar and Monterey Jack for gooey stretch. A touch of Parmesan in the top layer adds a crisp, savory crust.
• Onions: Thinly sliced onions (or caramelized onions) between layers add sweetness and depth.
• Bacon or pancetta: Crisp and crumble cooked bacon into a layer for smoky richness.
• Herb infusion: Simmer the cream with bay leaf, thyme, or rosemary, then remove herbs before assembly.
• Roasting vs boiling potatoes: This recipe uses raw thinly sliced potatoes, which will bake through. Alternatively, par-cook (boil or roast) potato slices for 5–7 minutes before layering if you’re short on oven time; reduce the initial covered bake by 10 minutes.
• For a lighter version: Use half-and-half and reduce cheese slightly; swap butter for olive oil.
• Make it gluten-free: This recipe is naturally gluten-free—no flour is required for the sauce.

If you enjoy rich, comforting pairings, you might like serving this alongside a creamy soup like this bacon cheddar gnocchi soup, which complements the dish’s richness.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Refrigerator: Cool the scalloped potatoes to room temperature (no more than 2 hours at room temp) and store in an airtight container for up to 3–4 days. Reheat portions in the oven at 350°F (175°C) covered with foil for 15–20 minutes, or microwave in 1–2 minute bursts until heated through.
• Portioning: Divide into single-serving containers for easy lunches or side-dish reheats. A bit of extra cream added before reheating helps restore moisture.

Freezing

• Unbaked assembly: Assemble the casserole, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. You may need to add 10–15 minutes to the covered bake time to ensure the potatoes are heated through.
• Baked casserole: You can freeze cooked scalloped potatoes for up to 2 months. Cool completely, portion into freezer-safe containers, and reheat from frozen at 350°F (175°C) covered—this will take longer, about 45–60 minutes, depending on portion size.
• Tip: For best texture after freezing, cook until just tender (avoid overbaking), cool, then freeze. Finish with a quick re-crisp under the broiler when reheating.

Make-ahead options

• Night-before: Assemble your dish the night before and keep it covered in the refrigerator. Bake as directed the next day, adding an extra 10 minutes if the potatoes are chilled.
• Sauce prep: Make the cream sauce ahead and keep it in the fridge for up to 48 hours. Rewarm gently and whisk before pouring over potatoes.

How to Use / Serve This Dish

Serving ideas

• Holiday centerpiece side: Golden Creamy Scalloped Potatoes pair beautifully with roasted turkey, glazed ham, or herb-roasted chicken.
• Cozy weeknight meal: Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
• Vegetarian main: Turn this into a vegetarian main by adding layers of roasted vegetables—think caramelized onions, sautéed mushrooms, or thinly sliced zucchini—for a satisfying, hearty bake.
• Brunch upgrade: Slice and serve as part of a brunch buffet alongside poached eggs and smoked salmon.

Pairings and creative variations

• Add acidity: A bright side like pickled red onions or a citrusy slaw can balance the creamy richness.
• Smoked flavors: Fold in smoked Gouda or top with chopped smoked paprika and scallions for a modern twist.
• Make mini casseroles: Use ramekins for individual portions—perfect for dinner parties or gifting.

For a more playful party spread, try pairing your scalloped potatoes with a creamy dip like this buffalo chicken dip during casual gatherings—the contrast of textures and flavors makes for a fun table.

FAQ

Q: Can I use thin-sliced frozen potatoes to save time? A: You can, but frozen potatoes may release more water and change the texture. Thaw and pat them dry before layering, and reduce other liquids slightly. Par-cooking fresh potatoes gives you better control over texture.

Q: What’s the best potato variety for scalloped potatoes? A: Yukon Golds are ideal because they’re creamy and hold their shape. Russets work too and provide a fluffier texture, but avoid waxy small red potatoes unless you want a firmer bite.

Q: Can I make this dairy-free or vegan? A: Yes—swap the heavy cream and milk for unsweetened full-fat coconut milk or a rich oat creamer, and use a plant-based cheese that melts well. The flavor profile will change, but you’ll still achieve a creamy bake.

Q: How long will leftovers last in the fridge? A: Store refrigerated leftovers in an airtight container for 3–4 days. Reheat thoroughly before eating. If you smell or see anything off, discard.

Q: My top isn’t browning—what can I do? A: Uncover and broil for 1–2 minutes while watching closely. Alternatively, sprinkle a thin layer of panko mixed with melted butter and a little Parmesan on top before the last 10 minutes of baking for a crunchy finish.

Conclusion

Golden Creamy Scalloped Potatoes are more than a side dish; they’re a seasonal comfort that brings people together—perfect for chilly evenings, holiday tables, and anytime you want a dish that’s both nostalgic and elegant. If you’d like to explore other takes and inspiration for creamy scalloped potatoes, check out this Creamy Scalloped Potatoes Recipe ~ Barley & Sage, or compare cozy family versions like Mom’s Creamy Scalloped Potatoes. For another simple, reliable option with clear steps, read this Scalloped Potatoes piece to help refine timing and technique.

I’d love to hear how your Golden Creamy Scalloped Potatoes turn out—share a photo, a tweak you made, or a pairing that stole the show. Happy baking, and may your kitchen be warm and your plates golden!

Golden Creamy Scalloped Potatoes

A warm, creamy side dish of thinly sliced potatoes drenched in a rich cream sauce and finished with a crisp, golden cheese crust, perfect for any cozy meal or festive gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the Potatoes

• 4 large potatoes, thinly sliced Yukon Golds are ideal; russets work for a fluffier bite.
• 1 cup heavy cream Can substitute with half-and-half for a lighter version.
• 1 cup milk
• 2 cups shredded cheese (cheddar or Gruyère) Mixing cheeses is a great option.
• 2 tablespoons butter
• 2 cloves garlic, minced For milder flavor, gently cook for 30–60 seconds.
• to taste Salt and pepper
• for garnish Fresh parsley Optional, can substitute with chives or thyme.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
• Stir in heavy cream and milk, season with salt and pepper.
• In a greased baking dish, layer half of the sliced potatoes. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese.
• Repeat the layers with the remaining potatoes, cream mixture, and cheese.

Baking

• Cover with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 20–25 minutes until potatoes are tender and top is golden brown.
• Garnish with fresh parsley before serving.

Notes

For a lighter version, substitute half-and-half for heavy cream and reduce cheese slightly. This recipe is naturally gluten-free as no flour is used.

Keyword Autumn Recipes, Cheesy Potatoes, Comfort Food, Scalloped Potatoes, Side Dish