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Classic Scalloped Potato Recipe

Scott Phillips

Servings: 10-12

Not only are rich scalloped potatoes easy to make, but they go with everything from a weeknight roast chicken to a Sunday roast beef. The key to this classic comfort food recipe is starting with waxy Yukon Gold potatoes and slicing them thinly and uniformly. Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.

If you’re going to use a mandoline to slice the potatoes, be sure to watch our video for tips on applying even and consistent pressure while running your potato over the blade.


  • 2 Tbs. unsalted butter, cut into small pieces; more for the baking dish
  • 1-3/4 cups heavy cream
  • 1-3/4 cups whole milk
  • 4 medium cloves garlic, smashed and peeled
  • 2 Tbs. coarsely chopped fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 3-1/2 lb. Yukon Gold potatoes (8 to 10 large), peeled and sliced 1/8 inch thick

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 55
  • Sodium (mg): 270
  • Carbohydrates (g): 28
  • Fiber (g): 2
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 375°F. Butter a 3-quart (9x13x2-inch) baking dish.

    In a 3- to 4-quart saucepan, whisk the cream, milk, garlic, thyme, nutmeg, 2-1/2 tsp. salt, and 1 tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remove from the heat and let cool in the pan to room temperature. Strain through a fine sieve into a large liquid measuring cup.

    Arrange about a third of the potatoes in an overlapping layer in the baking dish. Give the cream mixture a quick whisk and pour about a third of it over the potatoes. Repeat twice more with the remaining potatoes and cream mixture. Dot the butter over the top and cover with aluminum foil.

    Bake until the potatoes are completely tender when pierced with a paring knife, 45 minutes to 1 hour.

    Remove the potatoes from the oven and heat the broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them. Broil until nicely browned on top, 5 to 8 minutes. Let the potatoes rest for 5 to 10 minutes before serving.

Make Ahead Tips

The dish can be assembled up to 4 hours ahead, covered, and refrigerated. Let sit at room temperature while the oven heats. You can keep the cooked scalloped potatoes, covered, in a warm oven for up to 1 hour before serving.


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Reviews (15 reviews)

  • user-6274097 | 04/04/2021

    I made two up last night in early prep for today’s Easter dinner. I realized as i was watching a movie later on with my husband that I did not add any onion or shallots to this dish. I kind of panicked, wondering did I miss them? Anyway, the proof will be in our meal today and I hope these are delicious. I hope they are not bland.

  • Reneevs | 12/24/2020

    Great dish. I sprinkled flour over each layer of potatoes. I used 1 scallion plus 2 garlic cloves. It was perfect!

  • user-7078291 | 10/15/2019

    The end result was delicious, but, the next time, I'm going to add a roux.

    In my case I made them the night before, reheated in the oven the next day without the foil to allow for Browning. The sauce never thickened, despite resting for 30 minutes.

    They were tasty and plenty of compliments, but had to be served with a slotted spoon. Directions were followed to a T.

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