Tender potato layers baked in a garlicky cream sauce until bubbly, golden, and undeniably cozy.
By Matt Campbell
Scalloped potatoes are the kind of dish that makes a kitchen feel like home. You know the vibe: a warm oven, a casserole dish doing the most, and a creamy sauce that somehow tastes like you planned your whole life around dinner.
This is my no-drama, homestyle version: thin sliced potatoes, a simple cream sauce you can whisk in one pan, and a bake that gives you soft layers underneath with those lightly crisp edges on top. It is cozy, comforting, and built for seconds.
Refrigerate: Let the casserole cool to warm, then cover tightly or transfer to an airtight container. Refrigerate up to 4 days.
Reheat: For the best texture, reheat in a 350 F oven, covered, for 20 to 30 minutes until hot. Uncover for the last 5 minutes to bring back a little top browning. Microwave works too, but the edges will soften.
Freeze: You can freeze scalloped potatoes, but the sauce may separate slightly because of the dairy. If you do it anyway, cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge before reheating covered in a 350 F oven.
Little rescue trick: If reheated leftovers look dry, splash 1 to 2 tablespoons warm milk over the portion, cover, and heat until the sauce loosens back up.
Yukon Gold is my favorite for this recipe because it gets tender and creamy without falling apart. Russets also work and make the sauce feel a bit thicker because of their starch, but they can be slightly more delicate.
Nope. If you are using thin skinned potatoes like Yukon Gold, you can leave the skins on for a more rustic, homestyle look. Just scrub them well.
Yes. Bake as directed, cool, cover, and refrigerate up to 24 hours. Reheat covered at 350 F for 25 to 35 minutes until hot in the center. If the sauce looks thick, add a small splash of milk before reheating.
Usually it is one of three things: the slices were too thick, the dish was tightly packed without enough sauce between layers, or the casserole was covered too loosely and dried out before the potatoes fully softened. Slice thin, add sauce generously, and keep it covered for the first portion of baking.
Absolutely. Traditional scalloped potatoes are often cheese free, but I am not here to police your comfort food. Add 1 to 1 1/2 cups shredded sharp cheddar or Gruyere, sprinkled between layers or stirred into the sauce.
I love dishes that make people wander into the kitchen “just to check” and somehow end up holding a fork. Scalloped potatoes do that. The first time I nailed a batch that was creamy but still layered, I felt like I had unlocked a home cooking superpower. Now it is my go-to when I need something comforting that feeds a crowd and makes the whole house smell like someone has their life together, even if I absolutely do not.
