I grew up in a kitchen that smelled like butter and warm potatoes. When the holidays rolled in, scalloped potatoes sat near the roast and somehow stole the show. These days I make them on a random Tuesday when we want comfort and a little extra crunch on top. This pan brings tender layers and a mellow kick of cheddar. It lands rich but not heavy, so a small square becomes a big grin. If you are hunting for scalloped potatoes that taste like home, this is the tray. Because search words help friends find good food, I am dropping a few right here for you and for the internet. scalloped potatoes, recipe scalloped potatoes, best scalloped potatoes recipe, cheesy scalloped potatoes recipe, good recipes, dinner for him, good chicken recipes. Now let us cook and make the house smell like a hug.

1) Key Takeaways
2) Easy Scalloped Potatoes Recipe
3) Ingredients for Scalloped Potatoes
4) How to Make Scalloped Potatoes
5) Tips for Making Scalloped Potatoes
6) Making Scalloped Potatoes Ahead of Time
7) Storing Leftover Scalloped Potatoes
8) Try these side dishes next
9) Scalloped Potatoes
10) Nutrition

1) Key Takeaways

I cook for people I love. Nancy here from Nancy Cooks, and this pan shows up often. The dish bakes into tender slices with a golden top and a mellow cheddar pull. The main idea stays simple. Thin potatoes, a soft onion base, and a gentle cream sauce. The result tastes like home.

We keep prep steady and calm. A pot warms, a whisk moves, and layers stack. The oven does the rest. Scalloped potatoes appear twice in this opening so the goal gets clear early. The flavor lands rich yet balanced.

Serve it with roast chicken, seared chops, or a crisp salad. Leftovers reheat well. The recipe fits weeknights and holidays. Readers ask for it by name, which tells me it brings comfort and ease.

2) Easy Scalloped Potatoes Recipe

I grew up near a stove that rarely cooled. My mother believed in potatoes for steady energy and happy faces. I follow that lead with this creamy scalloped potato bake. The method stays lean and clear so the cook can relax and still deliver a table full of smiles.

We start with thin slices that cook at the same pace. A simple roux anchors the sauce. Milk and a splash of cream round it out. Cheddar adds body. Thyme adds lift. The tray bakes into cheesy scalloped potato layers with a crisp crown that cracks under the spoon.

The flavor profile leans savory, not heavy. Salt and black pepper do enough. No fancy tricks. The main keyword scalloped potatoes appears here for clarity, and it shows up again in the steps that follow. Dinner stays on track without stress.

3) Ingredients for Scalloped Potatoes

Russet potatoes I slice them thin for even cooking and clean edges. The starch content gives a velvety texture as the sauce thickens and settles between layers.

Unsalted butter A steady melt builds the roux and carries flavor. The nutty notes show up in every bite and help the top brown.

Yellow onion A small dice softens in the pot and brings gentle sweetness. The base tastes round and homey.

Garlic Three cloves, minced fine, wake the sauce. The aroma greets you at the door.

All purpose flour A spoon per spoon of butter forms a smooth paste that thickens the milk and cream.

Whole milk The volume of the sauce comes from milk. It keeps the texture light and spoonable.

Heavy cream A modest pour adds body. The balance keeps the final bite rich but not weighty.

Sharp cheddar I grate it fresh so it melts clean. The cheese binds the layers and adds a pleasant tang.

Salt and black pepper Season each step with a light hand, then taste. The potatoes need enough seasoning to shine.

Nutmeg Just a pinch. It hides in the background and lifts the dairy.

Fresh thyme Leaves only. The herb brightens the sauce and makes the kitchen smell inviting.

Parmesan and breadcrumbs This duo builds a crisp top that contrasts the soft interior. A small handful of each does the job.

Chives A final sprinkle adds color and a fresh finish at the table.

4) How to Make Scalloped Potatoes

Step 1 Heat and prep Set the oven to a steady bake and butter a deep dish. A light coat helps the first layer release clean.

Step 2 Build the base Melt butter in a pot over medium heat. Soften onion until sweet and pale. Stir in garlic for one minute.

Step 3 Make the sauce Whisk in flour until smooth. Stream in milk, then cream, whisking. Let the sauce thicken. Off the heat, fold in cheddar, salt, pepper, nutmeg, and thyme.

Step 4 Layer Arrange half the potatoes in the dish. Pour on half the sauce. Repeat with the rest. This classic scalloped potato casserole stacks neatly and bakes evenly.

Step 5 Finish and bake Mix parmesan with breadcrumbs. Scatter over the top. Cover and bake until tender. Uncover and bake to golden with bubbles at the edges.

Step 6 Rest and serve Let the tray sit for a short spell. Cut squares, add chives, and bring to the table while the top stays crisp.

5) Tips for Making Scalloped Potatoes

Thin slices cook at the same pace and give clean layers. A mandoline helps, yet a sharp knife works with a steady hand. Rinse the slices only if they look too starchy. Pat dry so the sauce clings.

Season the sauce to taste, not guesswork. Salt lifts the potato flavor, pepper adds warmth. If cheddar feels bold, swap some for Gruyere. The result still reads as scalloped potatoes with depth.

For a full meal, pair with roast chicken. Fans search for good chicken recipes, so I test this pairing often. A crisp salad on the side keeps the plate bright and the balance right.

6) Making Scalloped Potatoes Ahead of Time

Plan for guests or a busy workday with make ahead steps. Assemble the dish through the layering stage and cool the sauce before stacking. Wrap the dish and chill for a day or two.

Before baking, let the pan sit at room temp for a short window. Top with the parmesan crumb just before it goes in. This easy scalloped potatoes for dinner plan frees time for conversation and a clean counter.

If baking fully in advance, chill the finished tray. Reheat covered until the center steams, then uncover to crisp the crown. The texture stays tender and slices hold shape.

7) Storing Leftover Scalloped Potatoes

Cool leftovers to room temp, then store in a tight container. The dish keeps well for three days. Reheat in a warm oven so the top returns to crisp and the center loosens.

Single portions warm nicely in a skillet with a splash of milk. Cover for a few minutes to steam, then uncover to revive the crumb. The flavor stays true on day two.

For a quick lunch, add seared greens or a fried egg. The creamy layers meet the yolk and the bite turns lush. That trick helps me stretch one pan through the week.

8) Try these side dishes next

9) Scalloped Potatoes