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Scalloped Potato Recipe – these scalloped potatoes are so creamy and delicious. Full of fresh herbs for a great side dish for even your best meal!
I am always looking for new side dish recipes to make. Loaded Twice Baked Potato Casserole is always requested for special dinners, but sometimes I like to mix it up. But side dish ideas are hard to come up with! At least they are for me.
My son will request Baked Potato Casserole any day, because he likes the cheese and the crunch. Scalloped potatoes normally don’t have cheese in them, those are technically au gratin potatoes. These have fresh herbs and nutmeg to give it that something special.
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Scalloped Potatoes
If you have a mandolin this is the time to break it out. Getting the potatoes all thinly sliced, the same thickness helps to make sure they cook evenly, and you don’t get some mushy and some still crunchy potatoes. There is just nothing like homemade scalloped potatoes. You see the box mix at the grocery store, but trust me, these are SOOO much better!
I like to use a mix of heavy cream and skim milk when I make home scalloped potatoes. This gets you all the flavor and creaminess of the heavy cream, but doesn’t give you quite as many fat and calories.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Heavy Cream
- Milk
- Fresh Thyme
- Garlic
- Nutmeg
- Salt & Pepper
- Yukon Gold Potatoes
- Butter
How to Make Scalloped Potatoes
- Gently heat the cream, milk, thyme, nutmeg, garlic, salt and pepper on the stove. This will infuse all those flavors into the cream, and you won’t be biting down on a piece of garlic.
- Thinly slicing the potatoes and getting them all the same thickness is definitely the most important step.
- Use a large casserole dish and get to layering. You will have 3 layers of potatoes when you are done.
- Place little pieces of butter over the top of the potatoes. This will melt and give a nice crust and buttery flavor to the top.
- To get them browned at the end, remove the foil and turn on the broiler for about 5 minutes.
What Is The Difference Between Scalloped Potatoes and Au Gratin Potatoes
Technically the difference is cheese. Au Gratin Potatoes incorporate cheese either in the layers or on top, and scalloped potatoes don’t. They both use thinly sliced potatoes with a heavy cream mixture
Can You Freeze Scalloped Potatoes
Yes, you definitely can. The trick to freezing and reheat scalloped potatoes is lowering the oven temperature when baking. Freezing cream based items can be a little tricky, because the cream can separate when it is reheated. So I recommend baking at 300-325º and adding 30 minutes to the bake time to help the cream stay together.
What Goes With Scalloped Potatoes
These are a little bit labor intensive, so they are often reserved for a holiday, but they don’t have to be! Especially if you make extra and have them in the freezer, then it is as easy as just letting them thaw overnight and throwing them in the oven.
- Prime Rib
- Baked Ham
- Sous Vide Steak
- Crispy Baked Shrimp
- French Onion Pork Chops
Can I Make These Ahead Of Time
Yes, you can assemble these and then cover and place in the fridge for up to 2 days before baking.
More Delicious Side Dish Recipes
- Slow Cooker Caramelized Onions
- Crockpot Hashbrown Casserole
- Roasted Brussel Sprouts
- Cheesy Mashed Potatoes
- Ruth Chris Sweet Potato Casserole
- Air Fryer Baked Potatoes
- Corn Casserole
Yield: 8
Scalloped Potatoes
Scalloped Potato Recipe - these scalloped potatoes are so creamy and delicious. Full of fresh herbs for a great side dish for even your best meal!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Ingredients
- 1 1/2 cups heavy cream
- 2 cups skim milk
- 3 sprigs fresh thyme
- 4 cloves garlic, minced
- 1/2 tsp grated nutmeg, use fresh if you have it
- 3 teaspoons salt
- 1 teaspoon black pepper
- 3 pounds Yukon gold potatoes, peeled
- 2 Tablespoons butter, cut into small cubes
Instructions
- Preheat oven to 375º F.
- In a saucepan heat heavy cream, milk, thyme, garlic, nutmeg, salt, and pepper over medium high.Do not boil, just bring to a light simmer and cook for 10 minutes.Remove from heat and strain. Stir frequently to avoid scalding the milk.
- Using a mandolin or sharp knife slice potatoes to about 1/8 inch thick.
- Grease a 13x9 inch baking dish. Layer about 1/3 of the potatoes into the dish.Pour 1/3 of the cream mixture over potatoes. Continue with 2 more layers.
- Place cubes of butter over the potatoes. Cover with foil and bake for 45-55 minutes until potatoes are cooked.
- Remove foil and heat under broiler for about 5 minutes until golden brown.
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Nutrition Information
Yield
8Serving Size
1
Amount Per ServingCalories 360Total Fat 19gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 59mgSodium 950mgCarbohydrates 41gFiber 4gSugar 6gProtein 8g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Erin S
Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.
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