Introduction to the Recipe

When you want to impress with a classic comfort dish that looks fancy but eats easy, scalloped potatoes are the answer. And not just any version—this is the BEST scalloped potatoes recipe you’ll ever bake. We’re talking tender, paper-thin slices of russet potatoes layered with a rich mix of four cheeses, butter, shallots, thyme, and a touch of nutmeg, all drenched in velvety heavy cream. It’s indulgent, golden, and crisp on top, creamy and tender in the center. The ultimate side dish.

The secret lies in the cheese blend: mozzarella for stretch, asiago for sharpness, gruyere for nutty depth, and parmesan for salty finish. Add shallots for sweet-savory bite and fresh thyme to cut through the richness. This dish hits every note—salty, creamy, crispy, and herbaceous.

Forget the boxed version. This is scratch-made, layered perfection. Whether you’re serving it at a holiday dinner or pairing it with a simple roast chicken, it earns its spot as the star of the table.

If you want to dive deeper into technique, check out The Science of Potato Starch or learn How to Choose the Best Melting Cheeses.

This best scalloped potatoes recipe isn’t just delicious—it’s the one that sets the bar.

Basic Recipe: Ingredients and Instructions

The BEST Scalloped Potatoes Recipe

Author: Sarah White

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Description

The BEST scalloped potatoes made with cream, shallots, and four cheeses. Creamy, crispy, cheesy perfection for any occasion.

Ingredients

Scale

2 pounds russet potatoes, peeled and thinly sliced
2 tablespoons butter, cut into small pieces

⅓ cup shredded mozzarella cheese
⅓ cup shredded asiago cheese
⅓ cup shredded gruyere cheese

¼ cup freshly grated parmesan cheese
1 large shallot, finely diced
1 teaspoon chopped fresh thyme leaves

1 teaspoon salt
½ teaspoon black pepper
2 cups heavy cream

¼ teaspoon grated nutmeg

Instructions

Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Layer the potatoes: Arrange a third of the sliced potatoes in the bottom of the dish. Sprinkle with salt, pepper, a bit of the diced shallot, thyme, and a quarter of the cheese mixture.

Repeat layering: Continue layering in thirds, seasoning and adding cheese between each layer. Reserve the final cheese topping for the end.
Make the cream mixture: In a saucepan, heat the heavy cream gently with nutmeg, stirring until warm but not boiling.
Pour and top: Pour warm cream evenly over the potatoes. Top with the remaining cheese and dot with butter pieces.

Bake uncovered for 50–60 minutes, until golden on top and a knife slides easily through the potatoes.
Rest: Let cool for 10 minutes before serving so the sauce can thicken.

Notes

Slice potatoes as thinly as possible for even cooking—a mandoline works best.

Don’t substitute half-and-half or milk. You need the fat content of cream.

For even more flavor, infuse the cream with garlic or bay leaves before pouring.

Advanced Techniques

Infuse the Cream for Extra Flavor

Before pouring the cream over the potatoes, infuse it with a smashed garlic clove, a sprig of thyme, and a bay leaf. Simmer gently for 5 minutes, then strain before adding. This adds aromatic depth that subtly enhances every layer.

Use a Mandoline for Perfect Slices

Uniform, paper-thin potato slices are key to tender, evenly cooked scalloped potatoes. A mandoline ensures consistent thickness (about ⅛ inch), which helps the dish cook evenly and look polished.

Pre-Cook the Potatoes in Cream

Want to save oven time and ensure tenderness? Simmer the potatoes in the seasoned cream for 5-7 minutes before layering. This pre-cooks them slightly, reducing bake time and ensuring every bite is creamy and soft.

Finish Under the Broiler for Maximum Crisp

After baking, broil the casserole for 2-3 minutes to get that golden, bubbly, crispy top. Keep a close eye to avoid burning—this step adds restaurant-quality appeal.

Add Layers of Caramelized Onion or Prosciutto

Take the dish up a notch by adding thin layers of caramelized onions or torn prosciutto between the potato stacks. These extras add sweetness or salty complexity that turns a side dish into a centerpiece.

Storage, Shelf Life, and Maintenance Tips

Refrigerate for Up to 4 Days

Store leftovers in an airtight container in the refrigerator. Reheat in the oven at 350°F, covered with foil, until hot. Avoid microwaving to preserve texture.

Freeze After Baking

Bake the dish completely and allow it to cool fully before freezing. Wrap tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight, then reheat covered at 350°F.

Reheat with Extra Cream to Prevent Drying

Add a splash of cream or milk before reheating to keep the potatoes moist. Cover with foil during reheating to trap moisture.

Store in Portions for Easy Meals

Cut into squares and store individual servings in glass containers. Great for meal prepping or sending leftovers home with guests.

Avoid Overbaking to Keep Texture Creamy

Overbaking dries out the dish. Pull it from the oven when the top is golden and bubbly, and the center offers no resistance to a knife.

Dietary Adaptations and Substitutions

Make It Gluten-Free

This dish is naturally gluten-free, as long as you check your cheeses and cream for additives. No flour-thickened sauce needed.

Dairy-Free Alternative

Try using a mix of full-fat coconut milk and dairy-free cheese alternatives. Add a teaspoon of nutritional yeast for a cheesy flavor boost.

Lower the Saturated Fat

Substitute half of the cream with unsweetened oat milk and use reduced-fat cheeses. The texture will be slightly lighter but still satisfying.

Vegetarian with Extra Herbs

This recipe is already meatless, but amplify flavor with fresh parsley, rosemary, or sage in the cream or sprinkled between layers.

Add Veggies for More Nutrients

Layer in thinly sliced zucchini or sweet potatoes for variety. They bake well alongside potatoes and add a colorful, nutritious twist.

FAQs About the Recipe

Can I use Yukon gold potatoes instead of russet?

Yes. Yukon golds have a buttery flavor and softer texture. They won’t be as structured as russets but still work beautifully.

Why did my cream curdle?

High heat can cause cream to separate. Make sure to warm the cream gently and avoid boiling. Always use full-fat cream to prevent curdling.

Can I make this ahead of time?

Absolutely. Assemble the dish a day ahead, cover, and refrigerate. Let it come to room temp before baking. Or fully bake and reheat the next day.

What’s the best cheese combo?

The listed blend hits all the right notes, but you can swap in fontina, cheddar, or gouda for variations. Always use at least one melty cheese (like mozzarella or gruyere).

Can I make a smaller batch?

Yes. Halve the recipe and use a smaller baking dish. Check doneness at 35–40 minutes since a smaller batch will bake faster.

Conclusion & Final Thoughts

These BEST Scalloped Potatoes are a creamy, cheesy, crave-worthy classic that elevate any meal. With four cheeses, aromatic shallots, and just the right balance of cream and seasoning, it’s a dish that feels fancy but delivers pure, unpretentious comfort. Whether you’re hosting a holiday gathering or just want a showstopper side, this is the kind of recipe that earns you requests for seconds—and the recipe card.

Beyond the basics, this dish is customizable. Add herbs, switch up the cheeses, or throw in a layer of something bold like caramelized onions or crispy pancetta. It handles experimentation well while staying true to its rich, comforting roots.

Once you make it from scratch, you’ll never look at boxed scalloped potatoes the same way. This version is the gold standard. Keep it in your rotation, serve it at your next big dinner, or bring it to your next potluck—it’ll never disappoint.