Creamy Scalloped Potatoes are the ultimate comfort food side dish, loved for their rich, velvety texture and deep, savory flavor. Layers of thinly sliced potatoes are baked in a luxurious cream sauce, often enhanced with garlic, onions, and cheese, resulting in a dish that’s indulgent yet simple. Whether served at holiday dinners, Sunday roasts, or casual family meals, scalloped potatoes bring warmth and heartiness to the table.
The magic of scalloped potatoes lies in their ability to transform humble ingredients into something elegant and deeply satisfying. The key is in the slicing, using uniformly thin potatoes ensures even cooking and a beautifully layered presentation. As they bake, the potatoes soak up the creamy sauce, becoming tender and flavorful while maintaining just enough structure to hold their shape. The top develops a golden, slightly crisp layer that contrasts beautifully with the soft, melt-in-your-mouth interior.
This dish is versatile enough to pair with everything from baked ham with glaze and lemon herb roasted chicken to grilled vegetables or hearty salads. It’s a popular addition to festive meals like Easter, Thanksgiving, or Christmas, but it’s just as welcome at a laid-back dinner on a cold evening. The creamy richness makes it especially comforting during the colder months, when warm, oven-baked dishes offer a sense of coziness and nostalgia.
You can customize scalloped potatoes by adding your favorite cheese, Gruyère and sharp cheddar are popular choices, or incorporating extras like caramelized onions, leeks, or fresh herbs for added depth. For a more rustic twist, a sprinkle of smoked paprika or a dash of nutmeg can complement the creaminess and enhance the flavor.
Creamy Scalloped Potatoes are a dish that brings people together. They’re familiar and indulgent, the kind of recipe passed down through generations and brought to potlucks with pride. Their creamy layers and irresistible aroma make them a crowd-pleasing favorite that never goes out of style.
Ingredients
- 4 cups thinly sliced potatoes about 4 large potatoes
- 2 cups half-and-half cream
- 1 cup shredded cheddar cheese divided
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch or similar-sized baking dish with butter.
- Arrange half of the sliced potatoes into the prepared baking dish, creating an even layer.
- In a saucepan over medium heat, combine the half-and-half cream, flour, salt, pepper, and onion powder. Stir continuously until the mixture thickens slightly, about 3-5 minutes.
- Pour half of the creamy mixture over the potatoes in the dish.
- Sprinkle half of the shredded cheddar cheese over the top.
- Layer the remaining potato slices over the cheese and pour the remaining creamy mixture on top.
- Top with the remaining cheddar cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
- Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is lightly browned.
- Allow to cool for a few minutes before serving.
Nutrition
I don’t know about this recipe. It seems too rich with that much cream. I think I would prefer it with milk instead. Has anyone tried to substitute?
This was so delicious! Creamy and cheesy, just like I love it. Definitely going into my favorites!
I’m so glad you enjoyed it! It’s definitely a family favorite at our house too.
These potatoes are to die for! So creamy and cheesy. Definitely a crowd-pleaser.
I don’t get why people love this recipe. It felt too heavy for me. More of a side for a family gathering, not something I’d make regularly.
But it’s cheesy and creamy! Can’t resist that. Maybe just serve smaller portions?
I totally get what you mean! It can feel really rich. I usually save it for special occasions too. 🤷♀️
It was okay, but mine turned out kinda soupy. Not sure if I did something wrong.
Where’s the garlic? Garlic would make this dish so much better! Just saying!
Too much cream! Next time, I’ll use less. Plus, why onion powder? Seems weird.
Delish! I swapped half-and-half for almond milk, still turned out great!
Wow, almond milk? That’s interesting! I’ve never thought of that. I usually use heavy cream. Might give it a try!
I thought this was gonna be an easy dish, but it took way too long. 30 min extra baking was a joke.
These taste just like my grandma’s! Brings back memories. I added some bacon bits tho.
Kinda bland for my taste. Maybe try adding some herbs next time.
I can see where you’re coming from! Maybe some rosemary or thyme would really kick it up a notch. 😋
Bland is like, the opposite of what potatoes should be, right? Maybe add bacon bits or something too!
So cheesy! Perfect for winter holidays. My kids couldn’t get enough!
OMG this was sooo good! Best scalloped potatoes ever. I’m definitely making it again!
More job than I thought, but worth it! Not too shabby!
It’s definitely a labor of love! But the end result is so delicious, right? 😋
Great recipe, but I used cream instead of half-and-half by accident 🥲. Still tasted yummy.
I dunno, they came out kinda mushy for me. Didn’t follow the time properly probably.
I followed the recipe, but it turned out too watery. Maybe I shouldn’t have added so much cream?
I had the same issue! I think the cream can make it too rich if there’s too much. Next time, maybe use a little less or try adding a thickener like cornstarch.
Ugh, watery is the worst! Cream is tricky sometimes. I just usually go with whole milk instead and it’s been fine. Good luck with your next try!
Too much cheese! Not for me, sorry.
I gotta agree, it was a little too cheesy for my taste too. Maybe less cheese next time?
Yum 😍!!!
Best recipe ever!!!!!!!1111
Yumm!! Quick and easy, perfect side dish for my family. Will be the star of the dinner table! 😋
This is just potatoes and cheese, how hard can it be? I dunno what all the fuss is about.
I don’t like cheese that much. Can I just remove it and still make it? Thx!
I dunno, seems like the cheese is kinda important for this dish. Are you sure you wanna skip it?
You can definitely try making it without cheese! Just adjust the cream a bit so it doesn’t dry out. Good luck!
I tried this and it turned out kinda soggy. Maybe I just overcooked it? I don’t know if I want to try again.
Scalloped potatoes?? More like scalloped disappointment! My mom used to make them better, y’all don’t even know!
Can you make it without flour??? I have gluten problems. 😔
You could try using cornstarch or tapioca flour instead of regular flour! I have gluten issues too, and it’s worked for me! 😊
Potatoes are the best! Can’t go wrong. 🙂
I used almond milk instead of half-and-half. Still turned out pretty good!
Great idea using almond milk! I’ve been wanting to try that but was not sure how it would taste. Thanks for sharing!
These scalloped potatoes were amazing! So creamy and cheesy, my family loved them.
I used coconut milk instead of half-and-half cause I’m lactose intolerant. It was still good! Not exactly the same, but hey, still tasty.
Can I substitute the cheddar cheese with mozzarella? Will it taste the same?
Why not? Change is good! Just don’t expect it to be cheddar, lol.
You can use mozzarella, but it won’t be the same flavor! Cheddar has a sharpness that mozzarella lacks. Just saying.
This recipe is absolutely delish! Super creamy and cheesy, just how I like my scalloped potatoes! Will definitely make again. 😍
My grandma used to make scalloped potatoes like this! Brings back memories! ❤️
Delicious! I swapped cheddar for mozzarella coz I had it, still yum!
Sounds great! I love that you made it your own. Mozzarella is a good choice too!
Looks easy, but where do I get half-and-half? I only saw full cream.
This is the best scalloped potato recipe! So creamy and cheesy!
It turned out mushy. I was hoping for crispy edges. Not sure what I did wrong.
Too much cheese for my taste. I think I’d only use half next time.
This recipe is a 10/10! So creamy and cheesy, perfect for potlucks!
Looks good, but isn’t half-and-half kinda heavy? I prefer using milk for a lighter dish. Just saying!
Totally agree! I made it for my family and they all loved it! Can’t wait for the next potluck!
Doesn’t say how many calories… I need to know before I make it.
Absolutely delicious! My family loved it. Will definitely make again!
Tried this for a family dinner, and it was a hit! Even my picky kids loved it.
Picky kids? Really? Are you sure they actually ate it? Seems too good to be true.
Awesome! I’m glad your kids liked it! Gonna try this on my own family next!
Honestly, it was just okay. I expected more flavor. Might need more seasonings next time.
Easy peasy! My kids helped me make it and they scarfed it down. Will definitely make again!
This recipe is a hit! So creamy and cheesy, my family devoured it.
This is sooo good! I couldn’t stop eating! 😋
I made this too, and my family devoured it! So creamy and flavorful! 😍
Too much cheese for my taste, yikes.
Wow, these were delicious! So cheesy and creamy, my family loved it!
My dog even liked it! But then again, he eats anything 🤷♂️
Really? My dog won’t eat any veggies. He only likes meat. 🤔
Haha, dogs know good food when they taste it! This recipe is a hit! 🐶
Was kinda bland. I added garlic but it still didn’t do much. I’m disappointed.
How do u even slice potatoes that thin? Mine all looked like different shapes!
They came out okay, but I think I overcooked them a bit. Should’ve kept an eye on the time.
Overcooked happens to the best of us! Next time, maybe set a timer? They still look delicious though! 👍
Can I use regular milk instead of half-and-half? I don’t have any on hand.
I don’t get why so many people like this. It’s just potatoes and cheese. Not that special if you ask me.
Yum! I added some bacon bits and it was amazing. Can’t go wrong with cheese and potatoes!
Made this for dinner and it turned out super creamy. I used russet potatoes and shredded sharp cheddar—couldn’t stop going back for more. Great comfort food.
Recipe looks great but I feel like it just needs more seasoning. Like maybe some paprika??
6 potatoes wasn’t enough… I ended up baking 10! Still delicious tho.
Pretty good! My top browned faster than expected though—probably my oven runs hot. Next time I’ll check around 20 minutes after uncovering.
It was ok but I think my potatoes were too thickly sliced.
Yeah, slicing them thinner could really help! The creaminess needs to soak through better.
I tried making this but it turned into a mushy mess. What did I do wrong?
Super easy to make, love that I could prep it in advance. Will definitely make again!
OMG! So cheesy! My kids devoured this. Will make again for sure!
I don’t like onion powder, so I skipped it. Still turned out great! Just good ole cheesy potatoes.
You call that creamy? I’ve had better from a can. 👎
I think you’re being too harsh! This recipe can be really tasty with the right techniques. 😋
Yum! But I added some garlic for extra flavor, made it even better!
That sounds simple enough, but I have no idea about this ‘half-and-half’ stuff. What is that?
Creamy and cheesy!!! Yum. 😋
Absolutely delicious! This recipe was a hit at our family dinner. Everyone loved it!
So glad to hear it! This recipe is a classic. I make it for every family gathering and it never fails!
Looks good, but I don’t know about using half-and-half. Isn’t that just fancy milk? Can’t you just use regular milk?
Too much cheese, I couldn’t even taste the potatoes! What a mess.
Simple recipe. If you follow it, should turn out fine, unless you mess up, lol!
Nah, didn’t like it. Too creamy for me. Prefer my potatoes baked without all this.
Super easy to make! But I burnt the cheese on top 🙁 Still tasted good though!
Not gonna lie, I forgot to cover with foil the first 20 minutes. It still turned out edible, but the edges got a bit dry. So yeah—cover it. 😅
Oof, I’ve totally done that before 😅 Good call adding the reminder—edges get dry fast without the foil.
👍 Yum! This is going into my recipe book for sure!
I don’t understand why you add flour to cream if you’re just baking it—sounds like a pudding trick. Still, it tasted good. My kitchen smelled amazing.
Totally get the confusion—flour’s basically there to thicken the sauce so it coats the potatoes instead of staying watery. Makes sense for a scalloped bake.
So freaking good! I added some bacon bits and it was a hit with my family!
Made this tonight and it turned out super creamy—like restaurant-style. I sprinkled a little extra cheddar on top and it browned perfectly. The flour/cream step thickened exactly right.
The onion powder is a game changer. I don’t usually measure spices, but I kept it to 1/2 tsp and it didn’t overpower. Super cozy side dish!
I didn’t have half-and-half, so I used whole milk. It turned out great! Who knew?
My husband says it’s restaurant-level. I thought it’d be harder, but layering is easy. I used about half sharp cheddar and half mild and it tasted better than plain cheddar.
It was okay, but I think it needed more seasoning or something. Like, it tasted very plain.
Worst part was washing the dishes, not the cooking. Tastes decent but kinda bland. I added paprika and it improved a lot though.
Totally agree about the dishes—this one is a time-sink. I also found it a little flat at first, but once I added a bit of garlic and more pepper it tasted way richer. Paprika is a great idea though!
I get bland unless you season the sauce more. Did you whisk the flour in fully so it thickens smooth? If not, it can turn kinda meh. Also I usually add a shake of paprika + smoked paprika for more flavor.
Not bad, but 350°F seems low for potatoes? I had to bake longer than the recipe said. By the time it was tender the top was more browned than “lightly.”
I get what you mean—350°F is pretty gentle. I usually end up needing closer to 1 hr 30 min total depending on how thick the slices are.
I added some garlic and cayenne pepper for a kick. Turned out okay, but a bit soggy.
Garlic and cayenne? That’s a bit unusual for scalloped potatoes. I just follow the recipe. Mine always turn out great, no sogginess!
Sounds like you tried to spice things up! But soggy isn’t what you want with scalloped potatoes. Maybe cut back on the cream next time?
These potatoes were a hit at my family dinner! So creamy and cheesy.
Sounds delish! Gonna try this for my next family meal too!
I followed it exactly and my potatoes were still a little firm after the 1h30. Maybe my slices were thicker? Also the sauce got kinda lumpy before it smoothed out.
Not bad, but I think I prefer my potatoes without all this cream. Too rich for me.
My kids devoured this! They didn’t even complain about the potatoes! Thanks!
That’s awesome! Glad they loved it! I struggle to get my kids to eat veggies. Maybe I should try this recipe!
Really? My kids hate potatoes! Are you sure they liked it, or were they just being polite?
Too much cream sauce for my liking—felt heavy. Still delicious, just rich rich. I’d maybe cut half-and-half by a bit next time.
Hmm, not as good as I hoped. The potatoes were kinda soggy. Maybe I put too much cream?
Can u replace half-and-half with just milk? My friend says milk works too!
Sure, but it might not be as creamy! I’d stick with half-and-half if you can. But if milk works for your friend, you can try!
Nah, milk ain’t the same as half-and-half! It won’t taste as rich. Just saying!
1/2 teaspoon onion powder feels like too much to me? It was kinda strong, but overall the texture was nice. Next time I’ll go lighter.
Delicious! But honestly, do we really need that much cream? It could probably work with milk too.
I was skeptical about using half-and-half instead of regular milk. Turned out creamy and rich! Will make again!
Made this last night—so creamy and comforting. I used fresh garlic instead of onion powder because that’s what I had, and it still turned out great. The extra 30 minutes without foil really browned the top nicely.
I used pre-shredded cheese (don’t judge) and it didn’t melt as smooth. Sauce was a little grainy. Next time I’ll shred fresh cheddar.
Not gonna lie, I don’t love cooking flour into cream like this. It tastes kinda “gluey” if you don’t whisk—mine was borderline.
Totally get you. I’ve made similar scalloped potatoes and if the flour doesn’t fully hydrate (or you don’t whisk well), it can turn a little pasty/gluey. I usually cook the cream mixture until it’s properly thick and smooth, like 5–7 minutes, and keep stirring the whole time.
Yeah mine did that once too 😬. Next time I’ll whisk the flour into the cold half-and-half first (or use a little slurry) so there aren’t any floury lumps. Continuous stirring helps a lot.
Made this last night and it came out super creamy. The onion powder is the little secret—so comforting. Will definitely repeat.
Made this last night and it was sooo comforting. I cut the potatoes thin and the sauce came out creamy like the recipe said. Cheddar on top browned perfectly.
Took a lot longer to bake than you said. Could be my oven but still…
This is good, but 350°F felt a bit low? I’m used to higher heat for scalloped potatoes. The flavor is there, just needed more time for me.
Agree-ish. I’ve done scalloped potatoes at 375°F before, and they browned faster. Your recipe is creamy, but I’d bump time or temp depending on how thick your potatoes are.
Totally get that! I’ve found 350°F works great if the slices are really thin—otherwise it can take longer than the 1 hour + 30. Next time, maybe add 15–25 minutes after you uncover and check tenderness with a fork.
Honestly, it was kinda bland. I added garlic but still not enough flavor for me.
I thought it was delicious! Maybe try adding some herbs next time?
I don’t know…maybe I did something wrong, but mine turned out really bland. Needs more flavor!
I had the same problem at first! I found adding some garlic powder and a pinch of cayenne really helped bring out the flavors. Give it another try!
Blended? I think you mean bland 🤔! Maybe a little more cheese or some herbs could help? Idk, just a thought!
These turned out super creamy and comforting. I was worried about the flour, but it thickened nicely in 4 minutes. Added a pinch more pepper and it tasted amazing.
Why do you need to cook potatoes before baking? I just sliced them and threw them in. 👎
This seems like a lot of effort for potatoes! I’m skeptical about the whole thing.
350°F for 90 minutes seems too low for potatoes to get tender? I’m skeptical, but I guess it works if the slices are super thin. Mine weren’t and it was kind of underdone.
OMG! This is such a comforting dish. My family loved it! Will definitely make again.
How thin is “thinly sliced”? I did mine on a mandoline and it was perfect. If you cut them thick, you’ll be waiting forever.
I dont care what anyone says, id eat this every day. Potatoes are life!
Totally agree! Potatoes are the best! 😍
The sauce thickened fine, but I think my potatoes were too thick sliced. Next time I’ll be more careful—still edible, just not as creamy.
Good call. My first attempt I cut them kinda chunky too and it came out more “baked potatoes with cheese sauce” than creamy. Still tasty though—your note makes me feel better 😄
Yep, thin slicing makes a big difference with scalloped potatoes. If they’re too thick, they don’t soften as fully in the time window, even if the sauce gets thick. Next time, try a mandoline or aim for super thin slices!
Why would anyone put onion powder in scalloped potatoes? That’s just weird.
I followed the steps exactly and it turned out bland for me. Maybe my cheddar was low flavor? Still edible, just not wow.
This turned out amazing! So creamy and cheesy, just what I needed for dinner. Will definitely make again!
This recipe is a winner! Super creamy and cheesy. My family couldn’t get enough!
Not really my thang. Scalloped potatoes are like so basic. Gimme something new!
I love potatoes and cheese. Best combo ever! Thanks for sharing!
Oh man, the top got perfectly browned after the foil came off. It tastes like the cheesy potato side dish from a diner.
I followed the steps exactly, but it still felt a little bland. I think 1 tsp salt might be low for me—could also be the cheddar I used.
I used 3 cups of cheddar instead of 1. It’s better that way, trust me. Gooey goodness!
1/2 tsp pepper?? That’s not even enough for me lol. But overall tasty and easy. Could use more seasoning.
I accidentally grabbed evaporated milk instead of half-and-half… still worked?? Kinda! Less rich, but still tasty. Might try again with the right dairy.
I followed it pretty closely, but mine took closer to 1 hr 20 for the potatoes to get tender. Still tasted great though—cheese sauce is legit.
Mine usually takes a little longer too—ovens and potato thickness vary a lot. Glad the cheese sauce came out great!
Yum!!
Right?! These are so creamy and comforting—perfectly browned on top too. 😋
I’m skeptical about using flour in the cream like that—seems like it could taste pasty. But honestly it blended well and didn’t taste floury. Would make again.
I added garlic because… why not. The flavor was great, but next time I’ll slice thinner. The top browned more than the middle, so I’ll cover a bit less time.
Love this—garlic is always a good idea with potatoes. Thinner slices will definitely help the middle cook through faster. Thanks for sharing the browning tip too!
Can someone tell me if I can use sweet potatoes instead? I have those at home.
I think sweet potatoes would work fine! They might add a nice sweetness to the dish too. Just slice them thin like regular potatoes.
Not sure if sweet potatoes is good for this recipe. They taste quite different, ya know? Might not turn out the same.
Yum! This was the best thing I made all week. The cheese was so melty!
Pretty good, but mine took closer to 1h45 total because my potato slices were thicker. Next time I’ll slice thinner and let it rest longer so it firms up.
Pretty solid recipe. Mine took a little longer than 1 hour + 30 min for the potatoes to get tender, but I think my slices were thicker. Sauce thickened nicely.
I followed it exactly and the potatoes were al dente-ish at first. I ended up baking another 20 minutes, but then it was great. So yeah, don’t trust timing blindly.
The flavor is nice, but mine didn’t get as creamy as I wanted. I used slightly thicker potato slices and they took longer to get tender.
I’m skeptical about half-and-half doing the heavy lifting, but it actually worked. Texture is creamy and not greasy. Family asked me to make it again.
Really solid recipe. I didn’t slice my potatoes super thin, so it took closer to 1 hr 45 before they were tender, but the flavor was worth it. Next time I’ll go thinner like the instructions say.
Thanks! I’ve had that exact issue—thicker slices = way longer bake time. Glad it still came out flavorful for you 😊
Tried it exactly, but the sauce felt a little flour-y before baking. I ended up whisking more and it improved. Still tasty though.
Made this tonight—so creamy and comforting. I used russet potatoes and it browned perfectly after the foil came off. Definitely a repeat!
The sauce part was weird to me at first—like it just thickened slightly? But when it baked it became perfect. Followed directions exactly and it worked.
This tastes like classic scalloped potatoes, but I swear it needed more salt. Maybe my cheddar was unsalted? I’d bump it next time.
Delicious!
Delicious, but I think 1 hour + 30 min is a lot—mine got too soft. Next time I’ll slice thinner and check earlier.
Right? The cream sauce really makes it feel fancy without being hard. 😋