Creamy Scalloped Potatoes

This is a lush, comforting scalloped potatoes recipe where thinly sliced potatoes bake in a creamy cheese sauce with onions, chives, and parsley. The top gets golden and bubbling, and the insides become tender and rich.

Why I’ll Love This Recipe

I adore this recipe because it strikes the perfect balance of creaminess, flavor, and texture. The cheese and cream mingle into the potatoes, creating layers of richness. The bits of onion, parsley, and chives add savory depth and contrast. It’s elegant enough for a dinner gathering but still homely enough for a cozy weekend meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons butter

• 2 lb (about 4 medium) Russet potatoes, peeled and sliced 1/8‑inch thick

• 1 large yellow or white onion, thinly sliced

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh chives, chopped (optional)

• 2½ cups grated Swiss or Gruyère cheese (about 8 oz)

• ½ cup grated Parmesan cheese (about 2 oz)

• 2½ to 3 cups half‑and‑half (half milk, half cream)

• Salt and pepper

Directions

1. Preheat the oven to 350 °F. Butter a large casserole dish with 1½ tablespoons of butter.

2. Build the casserole:
    - Layer one third of the potato slices across the bottom. Sprinkle with salt and pepper.
    - Add half the sliced onions, about ½ cup of Swiss (or Gruyère) cheese, half the parsley and chives, and a little Parmesan.
    - Repeat: another third of the potatoes, the remaining onions, cheese, herbs, and Parmesan.
    - Top with the final third of the potatoes. Pour the half‑and‑half mixture over. Dot the top with the remaining 1½ tablespoons of butter.

3. Cover the casserole with foil. Bake for 1 hour at 350 °F.

4. After 1 hour, remove the foil and sprinkle on the remaining Swiss/Gruyère and Parmesan cheeses.

5. Return to the oven (uncovered) and bake an additional 30 to 40 minutes, until the potatoes are tender (not mushy) and the liquid is mostly absorbed.

6. Let it rest for a few minutes before serving so it sets and slices more cleanly.

Servings And Timing

• Servings: 8

• Prep Time: ~20 minutes

• Bake Time: ~100 minutes

• Total Time: ~2 hours

Variations

• Add cooked vegetables like spinach or mushrooms between layers.

• Use different cheeses like cheddar or fontina for a flavor twist.

• Add garlic (minced) between layers for extra aroma.

• For a lighter version, use whole milk or milk + light cream instead of half‑and‑half.

• Sprinkle breadcrumbs on top for a crispy finish.

Storage/Reheating

• Storage: Cover leftovers tightly and refrigerate. They keep well for 3–4 days.

• Reheating: Warm in the oven at ~325 °F until heated through (about 15–20 minutes). I also microwave individual portions, covered, until hot. If the top crust has hardened, I like to sprinkle a little extra cream or milk before reheating to moisten.

FAQs

1. What’s The Difference Between Scalloped Potatoes And Au Gratin Potatoes?

Scalloped potatoes are generally made with a creamy sauce (milk, cream, cheese), whereas au gratin potatoes often emphasize a cheese crust or extra breadcrumbs. The terms are sometimes used interchangeably, but “gratin” implies a browned topping.

2. Can I Use A Different Type Of Potato?

Yes — Yukon Gold or red potatoes work too. I just make sure to slice them thin and evenly so they cook through at the same time.

3. Do I Have To Peel The Potatoes?

Peeling gives a smoother texture, but I sometimes leave the skins on for added texture and nutrients — as long as they’re clean and thinly sliced.

4. Can I Prepare This Ahead Of Time?

Absolutely. I often assemble the dish (without baking) a few hours in advance and refrigerate it. I just add a bit more baking time if I’m baking it straight from the fridge.

5. How Do I Know When It’s Done?

The potatoes should be tender when pierced with a knife (but not falling apart), and most of the liquid should be absorbed. I also look for a golden, bubbling top.

Conclusion

I relish making and serving this scalloped potatoes recipe. It’s a timeless side dish that feels indulgent yet comforting. Whether for a holiday feast or weekend dinner, its creamy texture, rich cheese, and savory aromatics never fail to impress.