Easy scalloped potatoes, made with cream and cheese, come together with ease and are the best imaginable side dish when you need comfort food. Here’s how to make them from scratch.
Why are my scalloped potatoes watery?
Scalloped potatoes should always be made from starchy potatoes (Yukon Gold or Russet for example), rather than red potatoes that are too waxy for this kind of preparation. The starchiness will help to keep things from getting too watery, especially in a recipe that doesn’t add any flour or cornstarch.
Easy Scalloped Potatoes
- Quick Glance
- 25 M
- 1 H, 35 M
- Serves 4 to 6
Preheat the oven to 350°F (180°C). Slick an 8-by-8-inch (20-by-20-cm) or 7-by-10-inch (18-by-25-cm) baking dish or 2-quart casserole with 1/2 to 1 tablespoon butter.
In a small saucepan over medium-high heat, bring the cream, salt, pepper, and nutmeg to a gentle simmer, making sure it doesn’t boil over. Immediately reduce the heat to low and simmer for 1 minute.
Arrange the potato slices in the casserole dish. Pour the cream mixture over the potatoes. (It’s okay if the cream doesn’t completely cover the potatoes.)
Bake until the potatoes are easily pierced with the tip of a knife, 55 to 60 minutes.
Remove the dish from the oven and increase the oven temperature to 400°F (200°C). Sprinkle the cheese over the potatoes, dot with the remaining 2 tablespoons butter, and return the baking dish to the oven until the surface of the scalloped potatoes is golden brown and the cheese has melted, 10 to 15 minutes.
Let the potatoes rest for 10 minutes before serving. Originally published February 22, 2019.
Garlic Scalloped Potatoes
Love everything garlic? Take a clove (or two or three) of garlic. Put it through a garlic press and rub all along the interior of the buttered baking dish before you add the potatoes.
Recipe Testers' Reviews
Of all the dishes I’ve tested for Leite's Culinaria, this easy scalloped potatoes recipe received the highest praises. Everyone loved this dish. I found it to be very easy to make and with very little preparation and hands-on time. The result was a dish that was tasty with a beautiful appearance that elevated the rest of the meal.
In fact it was so good that I made it two days in a row! I served this with roasted chicken quarters and pan-seared cauliflower florets.
Easy breezy is the correct term for these quickly disappearing and easy scalloped potatoes! This luscious dish comes together very quickly and then the oven does the rest of the work. Who wouldn’t like that?
The cheese was melted and the top was very nicely browned by then. After pulling the potatoes out of the oven, I topped the dish with foil to keep them warm until the rest of my dinner was finished and they stayed piping hot when I served them.
I smashed 4 roasted garlic cloves around the buttered casserole dish before adding the potatoes and used Gruyère since I couldn’t find Emmental.
This dish was a huge hit at my table.