Pan of an easy scalloped potatoes recipe alongside some fresh herbs.
5 from 9 votes

Easy Scalloped Potatoes Recipe {with cream}

Scalloped potatoes from scratch are easier than you think! A comfort food classic, this easy scalloped potatoes recipe has lots of herbs, spices, garlic and, of course, cream.  They're super delicious and make for a fabulous vegetable side dish the whole family will love.
Course Side Dish
Cuisine American, Canadian
Keyword homemade scalloped potatoes, scalloped potatoes recipes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 side servings
Calories 372kcal
Author Dawn - Girl Heart Food


  • 2.5 lb potatoes -peeled and cut into thin slices (about 7-8 cups)
  • 3 tbsp unsalted butter
  • 1 onion -minced
  • 3 cloves garlic -minced
  • 3 tbsp all purpose flour
  • 2 cups milk -I used 2%
  • 1/2 cup heavy cream
  • 10 oz cheddar cheese -divided (2.5 cups)
  • 1 tbsp fresh thyme -minced, plus more for garnish
  • 1/2 tbsp fresh summer savoury -minced, optional
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp nutmeg
  • cooking spray -or butter (to grease casserole)


  • In a heavy bottomed pot on medium heat melt butter. Preheat oven to 375 F for later.
  • Add onion to melted butter and cook until translucent, about 5 minutes.  Add garlic and cook 1 minute.
  • Stir in flour and cook 1-2 minutes.  Mixture will be like a paste.  Whisk in milk and cook until heated through, about 2 minutes.
  • Add heavy cream and cook until liquid just starts to lightly bubble.  Off heat stir in 1 cup of cheese, thyme, savoury, salt, pepper, paprika, cayenne and nutmeg.
  • Grease 9 x 13 casserole dish with cooking spray or butter. Spread half of sliced potatoes in dish.  Pour over half of sauce mixture.  Repeat with remaining potatoes and sauce.  Top with remaining 1.5 cups of cheese.  
  • Cover with foil and bake for 30 minutes. Carefully remove foil and bake an additional 30 minutes until bubbly and cheese is golden. Enjoy!


  • 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 1/8 - 1/4  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 1/3 the amount as fresh.  For these scallop potatoes, I used 1 tbsp of fresh thyme.  If using dried, use 1 tsp.
  • 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. Opt for a young cheddar over an aged. It has more moisture and melts better.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 372kcal | Carbohydrates: 25g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 703mg | Potassium: 741mg | Fiber: 4g | Sugar: 3g | Vitamin A: 955IU | Vitamin C: 19.1mg | Calcium: 393mg | Iron: 5.3mg
Nutrition Facts
Easy Scalloped Potatoes Recipe {with cream}
Amount Per Serving
Calories 372 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 75mg25%
Sodium 703mg31%
Potassium 741mg21%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 3g3%
Protein 15g30%
Vitamin A 955IU19%
Vitamin C 19.1mg23%
Calcium 393mg39%
Iron 5.3mg29%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.