Easy Classic Scalloped Potatoes

Easy Classic Scalloped Potatoes bring together tender layers of thinly sliced potatoes, a rich cream sauce, and a golden, cheesy topping. It’s the kind of comforting side dish that makes even a simple dinner feel a little special.

A buttery, lightly seasoned sauce settles between the potato slices as they bake, keeping every bite wonderfully creamy. Russet potatoes become beautifully tender, while Gruyère adds a mellow, nutty flavor. Parmesan brings a savory finish that pairs perfectly with the delicate freshness of chives.

The best part? Most of the work is simply slicing potatoes and whisking together a quick sauce. Once everything is layered, the oven takes care of the rest. Serve these creamy scalloped potatoes alongside roast chicken, beef, or your favorite vegetable main. They’re just as welcome at a relaxed family dinner as they are at a table full of guests.

Recipe Yield: 12 servings

INGREDIENTS

4 lbs Russet potatoes, thinly sliced
6 tbsp unsalted butter
3 cups whole milk
6 tbsp all-purpose flour
1 ½ cups heavy cream
2 ¼ tsp salt
1 tsp black pepper
1 tsp garlic powder
¾ tsp onion powder
2 cups Gruyère cheese, shredded
1 cup Parmesan cheese, shredded
⅓ cup fresh chives or green onions, finely chopped (for garnish)

INSTRUCTIONS

1. Preheat the oven:
Preheat the oven to 375°F (190°C) and lightly grease a deep, round or 9×13-inch baking dish with at least a 5-qt capacity.

2. Prepare the potatoes:
Peel and slice the potatoes into even, ⅛-inch-thick rounds to ensure they cook evenly.

3. Make the roux:
Melt the butter in a large saucepan over medium heat, whisk in the flour, and cook for 1–2 minutes until smooth and lightly bubbly.

4. Add the milk and cream:
Gradually whisk in the milk and cream, bring to a gentle simmer, and cook for 4–6 minutes, stirring frequently, until the sauce lightly coats a spoon.

5. Season the sauce:
Stir in the salt, black pepper, garlic powder, and onion powder until evenly combined, then remove from heat.

6. Layer the potatoes:
Arrange half the potato slices in the prepared baking dish, overlapping slightly, then pour half the sauce evenly over them.

7. Add the cheese:
Sprinkle with half the Gruyère and Parmesan, then repeat with the remaining potatoes, sauce, and cheese.

8. Bake the dish:
Cover with an oven-safe lid or a large inverted baking sheet and bake for 50 minutes; uncover and bake another 25–35 minutes, until golden and bubbling and a knife slides easily through the center.

9. Garnish and serve:
Let the scalloped potatoes rest for 10–15 minutes, then sprinkle with fresh chives or green onions before serving.

Helpful Tips to Perfect This Recipe

• Use the right potatoes: Russet potatoes are an excellent choice for creamy scalloped potatoes. Their natural starch helps thicken the sauce as the layers bake, creating a rich, tender texture.
• Keep the slices uniform: Aim for ⅛-inch-thick slices using a sharp knife or mandoline. Avoid rinsing the potatoes after slicing, since their natural starch helps create a creamy sauce. If the center is still firm after the suggested baking time, continue baking in 10-minute increments.
• Let the dish rest before serving: Allow the scalloped potatoes to stand for 10–15 minutes after baking. This gives the creamy sauce time to settle and thicken slightly, making the portions easier to serve.