Description

Best Homemade Scalloped Potatoes Recipe — layers of thinly sliced potatoes baked in a from-scratch cheddar-Parmesan cream sauce until golden and bubbly. Perfect for dinner ideas and holiday meal prep. Makes 8 servings in 90 minutes with 12 simple ingredients.

Ingredients

Scale

Main Ingredients:

3 lbs Yukon Gold or Russet potatoes (peeled and thinly sliced)
3 tbsp unsalted butter
2 cloves garlic (minced)
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp salt
½ tsp black pepper
¼ tsp ground nutmeg (optional, for extra depth of flavor)
1 ½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley (optional, for garnish)

Instructions

Step1: Preheat the Oven & Prepare the Baking Dish

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or cooking spray.

Step2: Make the Cream Sauce

Melt butter in a medium saucepan over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Stir in flour and cook for 1-2 minutes until golden (this removes the raw flour taste).
Slowly whisk in milk and heavy cream, stirring continuously to avoid lumps.
Season with salt, pepper, and nutmeg (if using).
Cook for 3-5 minutes until slightly thickened.
Remove from heat and stir in 1 cup of shredded cheddar cheese until melted.

Step3: Layer the Potatoes

Arrange half of the potato slices in the prepared baking dish.
Pour half of the cream sauce over the potatoes, spreading it evenly.
Sprinkle with half of the Parmesan cheese.
Repeat with the remaining potatoes, cream sauce, and Parmesan cheese.
Top with the remaining ½ cup of cheddar cheese.

Step4: Bake Until Golden & Bubbly

Cover the dish with foil and bake for 45 minutes.
Remove the foil and bake for 20-25 minutes until the top is golden brown and bubbly.

Step5: Rest, Garnish & Serve

Let the scalloped potatoes rest for 10 minutes before serving.
Garnish with fresh parsley and enjoy!

Notes

Refrigerator Storage: Let the baked casserole cool at room temperature for no more than 2 hours (per FDA food safety guidelines), then cover it tightly with aluminum foil or transfer individual portions to airtight glass containers. Store in the refrigerator for up to 4 days. The sauce thickens considerably once chilled, which actually makes slicing and portioning much easier.
Freezer Storage: Wrap the cooled casserole—or individual portions—first in plastic wrap, then in a layer of heavy-duty aluminum foil to prevent freezer burn. Label with the date and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating. This avoids uneven warming and keeps the potato slices from becoming mushy or grainy.
Oven Reheat: Preheat your oven to 350°F. Place the refrigerated casserole (covered with foil) on the center rack and bake for 25 minutes. Remove the foil for the final 10 minutes to re-crisp the cheese topping. If reheating from frozen, extend covered baking to 45 minutes before uncovering. The oven method preserves the original texture best.
Microwave Reheat: Place a single serving in a microwave-safe dish and add a splash of milk—roughly 1 tablespoon—over the top to restore creaminess. Cover loosely with a damp paper towel and heat at medium power (50%) for 3 minutes, stirring gently halfway through. Let it rest for 1 minute before eating so the heat distributes evenly throughout.
Air Fryer Reheat: Place a single portion in a small oven-safe dish that fits your air fryer basket. Set the air fryer to 320°F and reheat for 8 minutes. The circulating hot air re-crisps the cheese crust on top while keeping the interior creamy and hot. This method is faster than the oven and produces a noticeably crunchier golden surface on each reheated serving.

Prep Time: 20
Cook Time: 70
Category: Dinner Ideas

Nutrition

Serving Size: 8 servings
Calories: 385 calories
Sugar: 5g
Sodium: 520mg
Fat: 23g
Saturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 13g
Cholesterol: 72mg