A classic side dish made simple.
introduction
Easy Scalloped Potatoes are thin potato slices baked in a creamy sauce and cheese. This dish is warm, simple, and fills the table. For quick meal ideas that go well with this side, see 15-minute meal ideas that pair nicely with baked dishes.
why make this recipe
Make this recipe because it is easy, comforting, and uses few ingredients. It feeds a group and fits holiday meals or a weeknight dinner. If you like simple stove-to-oven recipes, check our guide to easy one-pot snacks for more simple sides and snacks.
how to make Easy Scalloped Potatoes
Start by preparing thin, even slices so they cook the same. Layer potatoes and pour cream mix slowly so it spreads. Cover while the dish bakes so the potatoes steam and get tender. For tips on saving time and keeping steps short, read this step-by-step quick method that shows how to move fast in the kitchen.
Ingredients :
- 2 pounds potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter (for greasing the dish)
- Chopped parsley (for garnish, optional)
Directions :
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with butter.
- Layer half of the sliced potatoes in the dish.
- In a bowl, mix the heavy cream, garlic, salt, and pepper. Pour half of the cream mixture over the first layer of potatoes.
- Sprinkle half of the cheese on top.
- Repeat the layers with the remaining potatoes, cream mixture, and cheese.
- Cover with aluminum foil and bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Garnish with chopped parsley if desired.
how to serve Easy Scalloped Potatoes
Serve warm as a side to roast meat, chicken, or a simple salad. They pair well with green vegetables and roasted proteins. For more simple side ideas that work with scalloped potatoes, try these simple one-pot sides.
how to store Easy Scalloped Potatoes
Let the dish cool to room temperature. Cover tightly and keep in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warm. You can freeze portions in a sealed container for up to 2 months; thaw in the fridge before reheating.
tips to make Easy Scalloped Potatoes
- Slice potatoes thin and even for even cooking.
- Use a full-fat cream for a rich sauce.
- Do not overpour the cream; it should just cover between layers.
- Let it rest 5–10 minutes after baking so it firms up.
- For quick cream sauce ideas and shortcuts, see these quick cream sauce tips.
variation (if any)
- Add cooked ham or bacon for a meatier dish.
- Mix in sliced onions or leeks for more flavor.
- Try Gruyere or mozzarella instead of cheddar.
- Add herbs like thyme or rosemary for depth.
FAQs
Q: Can I use milk instead of heavy cream?
A: Yes, but heavy cream gives a richer, creamier result. Thin milk may make the dish less rich.
Q: Do I need to peel the potatoes?
A: You can leave the skin on for texture and nutrients if you like. Thin-skinned potatoes work best.
Q: How thin should I slice the potatoes?
A: Aim for about 1/8 inch (3 mm) thick. Even slices help them cook at the same rate.
Q: Can I make this ahead?
A: Yes. Assemble, cover, and keep in the fridge. Bake when you are ready, adding a few extra minutes to the bake time if cold from the fridge.
Q: Is it safe to freeze after baking?
A: Yes. Cool fully, then freeze in portions. Thaw in the fridge before reheating for best texture.
Easy Scalloped Potatoes
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with butter.
- Layer half of the sliced potatoes in the dish.
- In a bowl, mix the heavy cream, garlic, salt, and pepper. Pour half of the cream mixture over the first layer of potatoes.
- Sprinkle half of the cheese on top.
- Repeat the layers with the remaining potatoes, cream mixture, and cheese.
- Cover with aluminum foil and bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Garnish with chopped parsley if desired.