Why You’ll Love This Recipe

Never-Fail Scalloped Potatoes are the ultimate comfort food—rich, creamy, and layered with tender potatoes baked in a velvety cheese sauce. This classic side dish is perfect for family dinners, holidays, or potlucks. The “never-fail” part comes from the foolproof method that ensures perfect texture and flavor every time.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

russet potatoesbutterall-purpose flourmilkheavy creamoniongarlicsharp cheddar cheese (shredded)saltblack pepperpaprikafresh parsley (optional for garnish)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Peel and thinly slice the potatoes, keeping slices uniform for even cooking.

In a saucepan over medium heat, melt the butter, then add the chopped onion and garlic. Sauté until translucent.

Whisk in the flour and cook for 1-2 minutes to form a roux.

Gradually add the milk and heavy cream, whisking constantly to prevent lumps.

Bring the mixture to a simmer and stir until thickened, about 5-7 minutes.

Season with salt, pepper, and a pinch of paprika. Remove from heat and stir in half of the shredded cheese.

Layer half the potatoes in the prepared dish, then pour over half of the cheese sauce.

Repeat with the remaining potatoes and sauce, and top with the rest of the shredded cheese.

Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 20-25 minutes, until golden and bubbly.

Let the dish rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Servings and timing

This recipe serves 8-10 people.Preparation time: 20 minutesCooking time: 1 hour 10 minutesResting time: 10 minutesTotal time: 1 hour 40 minutes

Variations

Add cooked, crumbled bacon between the layers for a smoky twist.

Swap cheddar for Gruyère or a mix of cheeses for a gourmet touch.

Use half sweet potatoes for a slightly sweet, colorful version.

Incorporate fresh herbs like thyme or rosemary for added depth of flavor.

Include thin layers of ham or cooked sausage for a hearty main dish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave or reheat the full dish in a 350°F (175°C) oven until heated through, about 20-25 minutes.Freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make scalloped potatoes ahead of time?

Yes, assemble the dish up to a day in advance and refrigerate. Bake just before serving.

Why are my scalloped potatoes runny?

Make sure to simmer the sauce until thickened, and avoid overly watery potatoes.

Do I need to parboil the potatoes first?

No, slicing them thinly and baking long enough ensures they cook perfectly.

Can I use a mandoline slicer?

Yes, it helps achieve uniform thin slices for even baking.

How do I prevent the top from burning?

Cover with foil for most of the baking time, then remove to brown at the end.

Can I make this gluten-free?

Yes, use a gluten-free flour blend to make the roux.

What kind of potatoes work best?

Russet or Yukon Gold potatoes provide the best texture and flavor.

Can I add vegetables?

Yes, thinly sliced mushrooms, spinach, or leeks work well in the layers.

Can I make it dairy-free?

Use plant-based butter, milk, and cheese alternatives, but results may vary in richness.

Is it the same as au gratin?

They are similar, but au gratin typically includes a breadcrumb topping and more cheese.

Conclusion

Never-Fail Scalloped Potatoes are a timeless side dish that lives up to its name. With a creamy, cheesy sauce and perfectly tender layers, this recipe is reliable, crowd-pleasing, and endlessly adaptable. Whether for a holiday feast or a weeknight meal, it’s a satisfying classic you’ll come back to again and again.