Creamy Scalloped Potatoes
Thin-sliced potatoes baked in garlic cream until tender with a golden top, ready for Christmas brunch or dinner.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 1 hr 25 min.
- Serves 8 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Creamy Scalloped Potatoes layer paper-thin Yukon Gold slices with garlic-infused cream so every bite turns tender and rich. A mandoline cuts even 1/8-inch slices that cook at the same rate, while warming the cream with garlic, salt, pepper, and nutmeg blooms flavor before baking.
Helpful guides
Instructions
Heat the oven to 375 degrees F and rub a 9 by 13 inch baking dish with butter. Buttering the dish prevents sticking and helps edges brown. Warm the cream, milk, garlic, salt, pepper, and nutmeg in a saucepan until steaming, then remove from heat to infuse.
Slice the potatoes 1/8 inch thick with a mandoline for even pieces. Even slices cook at the same rate, while mixed thicknesses leave crunchy centers. Keep slices in cold water if you pause, then drain and pat dry so extra water does not thin the sauce.
Shingle half the slices in overlapping rows in the dish and pour over half the warm cream. Repeat with remaining potatoes and cream, pressing gently so liquid settles between layers. Sprinkle Gruyere over the top now if you want a cheesy crust.
Cover tightly with foil and bake for 40 minutes to steam the centers tender. Covered baking cooks the interior before the top browns. Uncover and bake 20 to 25 minutes more until the top turns golden and a knife meets no resistance.
Rest the dish 15 minutes before serving so the cream thickens and slices hold together. Cutting too soon floods the plate with thin sauce. Scoop with a wide spatula, including some browned top with each portion for texture contrast.
Serve warm beside roast meats or eggs at brunch. Cool leftovers within 2 hours into shallow containers. Reheat covered portions until steaming, adding a splash of cream if the sauce looks dry around the edges.
Troubleshooting — fixes, not repeats
- If the sauce looks watery, potatoes went in wet or the dish was cut too soon. Pat slices dry and rest a full 15 minutes so starch thickens the cream.
- If centers stay crunchy, slices were too thick or the foil was loose. Cut a true 1/8 inch, seal foil tightly, and extend covered baking by 10 minutes.
- If cream curdles, the oven ran hot or acidic cheese was stirred in early. Bake at 375 degrees F and add cheese only on top, not whisked into the sauce.
- If flavor tastes bland, potatoes were under-salted. Salt the cream boldly and taste it; it should taste lightly salty before pouring over mild potatoes.
Make it your way
- Old Dhaka style: Sweet potatoes can replace half the Yukon Golds for color and sweetness, adding 10 minutes covered time.
- For variation, swap Gruyere for sharp cheddar or Parmesan, or skip cheese for a classic French gratin dauphinois.
- Add 1 cup caramelized onions or 2 cups wilted spinach between layers for a heartier dish.
- For individual servings, bake in buttered ramekins for 35 to 40 minutes.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered at 325 degrees F until steaming throughout, adding cream by the spoonful if dry.
Freeze baked portions up to 2 months in airtight containers; thaw overnight in the refrigerator since cream sauces split when thawed warm.
FAQ
Do I need to boil potatoes first?
No. Thin raw slices cook fully in the cream during the covered bake. Parboiling adds water and turns the sauce thin. Use a mandoline for 1/8-inch slices and test with a knife for tenderness.
Can I assemble ahead?
Yes, up to 1 day ahead. Layer, pour cream, cover, and refrigerate. Add 10 to 15 minutes to the covered bake since the dish starts cold. Do not slice potatoes hours ahead without water, or they discolor.
Why did my cheese turn greasy?
Pre-shredded cheese contains starches that separate, and high heat squeezes out fat. Shred cheese fresh, add only on top, and uncover for browning at the end rather than baking cheese the whole time.