Scalloped potatoes from scratch are easier than you think! A comfort food classic, these easy scalloped potatoes with cream have lots of herbs, spices, garlic and cheese. They’re super delicious and make for a fabulous vegetable side dish the whole family will love.
Whenever I think of scalloped potatoes, I always think of special occasions. It’s definitely not your average side dish. Though this recipe takes about an hour to bake, the prep time and ingredients are pretty simple.
Hubby purchased a bag of veggies from a co-worker who was selling them as a fundraiser for their kid’s sports team.
The bag was loaded with lots of potatoes, a lot more than what hubby and I would normally eat. They were local potatoes, so I knew that I had to make good use of them so cheesy scalloped potatoes it was!
Growing up, the boxed scalloped potatoes were pretty popular in our home. They were delicious, of course, but nothing beats scalloped potatoes from scratch. So it’s homemade all the way these days!
Ingredients for Scalloped Potatoes With Cream
- Russet potatoes
- Cheddar cheese
- Aromatics, like onion and garlic
- Fresh herbs
- Seasoning
- Flour
- Milk
- Cream
How To Make Them
Full details on how to make scalloped potatoes are in the recipe card below, but here are the basics:
- Layer half of the potatoes in a greased casserole dish.
- Top with half of the sauce.
- Repeat with remaining potatoes
- Then repeat with remaining sauce.
- Top with shredded cheese.
- Bake. You can garnish with thyme after, if you like.
Best Potatoes To Use
You want to go with something that is on the starchier side of things so it will lend to a lovely, creamy sauce. And who doesn’t love creamy scalloped potatoes?
I love to use Russets. Yukon gold would work great too!
Tips for Making This Recipe
- Slice the potatoes thinly and about the same size so they cook through equally. If you have a mandolin, (carefully) use that. Otherwise, slice by hand the best you can. I like roughly ⅛ to ¼ inch thick.
- Peeling the potatoes isn’t necessary, though I did. If you decide not to peel, just ensure that they are washed and scrubbed clean before cutting.
- If using dried herbs, use ⅓ the amount as fresh. For these scallop potatoes, I used 1 tablespoon of fresh thyme. If using dried, use 1 teaspoon.
- Want to lighten things up a little? Use half-and-half instead of heavy cream and cut back the cheddar cheese on top to 1 cup instead of 1.5 cups.
- Cheddar cheese was used in this easy cheesy scalloped potatoes recipe. Use a young cheddar over an aged. It has more moisture and melts better.
More Yummy Vegetable Side Dishes
Hope you love these homemade scalloped potatoes as much as we do! Hubby happens to think they’re the best scalloped potatoes.
If you make these scalloped potatoes with cream, be sure to leave a comment below!
Easy Scalloped Potatoes
Ingredients
- Cooking spray, or butter (to grease casserole dish)
- 2.5 pounds potatoes, peeled and cut into thin slices, approximately ⅛-inch to ¼-inch thick (about 7 to 8 cups)
- 3 tablespoons unsalted butter
- 1 yellow onion, peeled and minced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk, I used 2% milk fat
- ½ cup heavy cream (whipping cream)
- 10 ounces shredded cheddar cheese, divided (about 2.5 cups)
- 1 tablespoon minced fresh thyme leaves, plus more to taste for optional garnish
- ½ tablespoon minced fresh summer savoury leaves, optional
- 1.5 teaspoons salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees Fahrenheit for later. Spray a 9-inch x 13-inch casserole dish with cooking spray or grease with butter and set aside.
- Melt butter in a heavy-bottomed saucepan over medium heat.
- Add onion to melted butter and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add flour and cook for 1 to 2 minutes, stirring to form a paste. Whisk in milk and cook until heated through, about 2 minutes.
- Add heavy cream, stirring occasionally, and cook until it just starts to lightly bubble. Off heat, stir in 1 cup of cheddar cheese, thyme, summer savoury (if using), salt, black pepper, paprika, cayenne pepper and nutmeg.
- Spread half of the sliced potatoes in the prepared casserole dish. Pour over half of the sauce mixture. Repeat with remaining potatoes and sauce. Top with remaining 1.5 cups of cheddar cheese.
- Cover with aluminum foil (ensuring that the foil doesn't touch the cheese) and bake for 30 minutes. Carefully remove foil and bake for an additional 30 minutes until bubbly and the cheese is a little golden brown. You can garnish to taste (if desired) with a little more thyme. Serve and enjoy!
Notes
- Slice the potatoes thinly and about the same size so they cook through equally. If you have a mandolin, (carefully) use that. Otherwise, slice by hand the best you can. I like roughly ⅛ to ¼ inch thick.
- Peeling the potatoes isn’t necessary, though I did. If you decide not to peel, just ensure that they are washed and scrubbed clean before cutting.
- If using dried herbs, use ⅓ the amount as fresh. For these scalloped potatoes, I used 1 tablespoon of fresh thyme. If using dried, use 1 teaspoon.
- Cheddar cheese was used in this easy cheesy scalloped potatoes recipe. Use a young cheddar over an aged. It has more moisture and melts better.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Kevin
I like the spices you added to mix up this traditional dish! Definitely need to add these to my menu soon! YUM!
Girl Heart Food
Thank you Kevin! They definitely add a lil’ somethin’ 😉 Hope you enjoy them as much as we do!
Ben|Havocinthekitchen
Holy Cow…I mean, Holy Potato! Love this herbaceous, garlicky, cheesy deliciousness. This dish looks and sounds utterly delicious and comfort; that’s a perfect autumn and festive winter side. The only one problem is that when it comes to potato dishes in our family, we cannot treat them like a side dish. We don’t need anything eelse, and we won’t stop until the entire dish is gone… But let me enjoy it today, and I’ll regret tomorrow (or never) 😉
Girl Heart Food
Lol – you’re too funny, Ben!! I like the way you think 😉 Thanks so much!
Karen (Back Road Journal)
I love that a bag of vegetables was used as a fundraiser…a total win for everyone. Your cheesey potatoes look great.
Girl Heart Food
So nice, right?? Thanks Karen 🙂
Sarah
I want these right now! (Also I didn’t know boxes scalloped potatoes were a thing!!) You made me so hungry, and it’s only 8am!
Girl Heart Food
Yes! They totally are!! Thanks Sarah 🙂
Laura
Dawn – these look amazing! There’s nothing my kids love like cheesy scalloped potatoes. I will need to try this recipe, I’m not crazy about the one I’ve been using, so thanks! My fam appreciates it!
Girl Heart Food
Thanks a million, Laura 🙂 Hope you guys love it!
SHASHI AT SAVORYSPIN
Your Potatoes + cheese together = bliss for me! I mean, this is one comforting combo! Dawn, I’ve never had boxed potatoes though I’ve heard all sorts of things about them and I don’t think I ever want to try them – but THIS – this I’d love to try over and over again!
Girl Heart Food
Can’t blame ya 😉 Thanks Shashi!
Milena
Delicious looking potatoes! Love the color from the paprika + cayenne, I bet the flavor boost is worth it. I can call these dinner, lunch and even breakfast with a fried egg on top:)
Girl Heart Food
Totally! Love the idea of an egg on top! Talk about delish!! Thanks Milena 🙂
[email protected]
I’m not sure a potato can be any more perfect! All that golden gooey cheese – I can’t handle it! This with my meatloaf today….oh my – all the comfort!! Have a great week, my friend! XOXO
Girl Heart Food
Thanks Annie! Hope you’re week is going wonderful! XOXO
Kelsie | the itsy-bitsy kitchen
My mom’s scalloped potatoes were always a favorite in our house growing up but I don’t think hers had cheese–or if they did, it was minimal. I’m absolutely craving yours now. ALL THAT CHEESE! There’s nothing more comforting (or more yummy) than cheesy carbs :). You nailed it!
Girl Heart Food
Cheese makes everything tastier, if you ask me 😉 Thanks so much, Kelsie!
Jennifer @ Seasons and Suppers
Just sit me down in front of this with a fork and I am one happy, happy woman 🙂 Potatoes and cheese. It’s what I live for!
Girl Heart Food
Hahaha – I completely understand 😉 Thanks Jennifer!
Mary Ann | The Beach House Kitchen
We’re both all about comfort food today Dawn! These look PERFECT for the upcoming holidays! Can’t beat cheesy, creamy potatoes! Pinned and will be trying soon!
Girl Heart Food
We are 😉 So true, Mary Ann! Hope you love ’em!
David @ Spiced
Interesting! That bag-o-veggies is way better than some of the stuff that I’ve bought over the years for fundraisers. The Boy Scouts here in the States sell bagged popcorn, and it’s seriously some of the worst popcorn ever. I buy it because I like to support the scouts, but ugh. I could totally get behind veggies instead! I love scalloped potatoes, and I would be all in on this recipe. Looks like some serious comfort food right there, my friend! 🙂
Girl Heart Food
Ugh, no one wants stale popcorn!! This one sure is comforting! Thanks David 🙂
Leanne | Crumb Top Baking
Scalloped potatoes definitely remind me of growing up. My mom made them occasionally and they were always a big hit. This dish would make such an awesome side dish for large gatherings. You could easily double the recipe, and who doesn’t love cheesy, potato goodness?! Hope you have a great week Dawn!
Girl Heart Food
I totally agree! Thanks Leanne 🙂
Kathy @ Beyond the Chicken Coop
All that cheesy goodness! These potatoes look amazing and so delicious. Perfect comfort food and side dish for this time of year!
Girl Heart Food
Definitely! Love cheese…so much! Thanks Kathy 🙂