24 Delicious Scalloped Potatoes Recipes for Every Occasion

Ah, scalloped potatoes—the ultimate comfort food that never fails to warm the heart and satisfy the soul. Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving something cozy, our roundup of 24 delicious recipes has got you covered. From classic creamy versions to innovative twists, there’s a dish for every occasion. Let’s dive into these cheesy, dreamy layers of goodness!

Classic Creamy Scalloped Potatoes

Zesty and oh-so-comforting, these Classic Creamy Scalloped Potatoes are the culinary equivalent of a warm hug on a chilly evening. Perfect for when you’re looking to impress at potlucks or just treating yourself to some cheesy, carb-loaded bliss.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, for greasing
• For the sauce:
  • 3 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For layering:
  • 2 cups shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the unsalted butter.
2. In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Heat until just simmering, then remove from heat. Tip: Stir occasionally to prevent the milk from scorching.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, then pour half of the cream mixture over them. Sprinkle with half of the Gruyère and Parmesan cheeses.
4. Repeat the layers with the remaining potatoes, cream mixture, and cheeses. Tip: Press down lightly on the top layer to ensure even cooking.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken.

Golden and bubbling straight from the oven, these scalloped potatoes boast a creamy interior with a crispy, cheesy top. Serve alongside a crisp green salad to cut through the richness, or go all-in and pair with your favorite roasted meat for the ultimate comfort meal.

Garlic Parmesan Scalloped Potatoes

Ever find yourself in a potato predicament, pondering how to perk up your spuds? Look no further, because these Garlic Parmesan Scalloped Potatoes are here to save your side dish game with their creamy, cheesy, garlicky goodness.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, melted
• For the sauce:
  • 2 cups heavy cream
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the melted butter.
2. Arrange the thinly sliced potatoes in the prepared baking dish, overlapping slightly for that classic scalloped look.
3. In a medium saucepan over medium heat, combine the heavy cream, minced garlic, salt, and black pepper. Heat until the mixture is warm but not boiling, about 3-4 minutes. Tip: Stir constantly to prevent the garlic from burning.
4. Pour the warm cream mixture evenly over the potatoes, ensuring all slices are coated.
5. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This helps the potatoes cook evenly and absorb all that creamy goodness.
6. Remove the foil, sprinkle the Parmesan cheese and breadcrumbs evenly over the top, and bake uncovered for an additional 20-25 minutes, or until the top is golden and bubbly.
7. Let the dish rest for 5 minutes before serving. Tip: This allows the sauce to thicken slightly, making it easier to serve.
8. Garnish with fresh parsley before serving.

Rich in flavor with a perfect balance of creamy and crispy textures, these Garlic Parmesan Scalloped Potatoes are a showstopper. Serve them alongside your favorite protein or let them shine as the main event at your next gathering.

Cheesy Bacon Scalloped Potatoes

Zesty doesn’t even begin to cover the magic that happens when you combine creamy, cheesy layers of potatoes with the smoky crunch of bacon. This dish is the love child of comfort food and a fancy dinner party, ready to steal the show at any table.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 1 tbsp olive oil
• For the sauce:
  • 3 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 1/2 cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. Layer the thinly sliced potatoes in the prepared baking dish, slightly overlapping them like shingles on a roof for that perfect texture.
3. In a medium saucepan over medium heat, combine the heavy cream, minced garlic, salt, and pepper. Bring to a simmer, stirring occasionally, then remove from heat.
4. Pour the cream mixture evenly over the potatoes, ensuring every slice gets a little love.
5. Cover the dish with aluminum foil and bake for 45 minutes. Tip: The foil keeps the moisture in, making the potatoes tender.
6. Remove the foil, sprinkle the shredded cheddar cheese and crumbled bacon on top, and bake uncovered for another 15-20 minutes, or until the cheese is bubbly and golden.
7. Let the dish rest for 5 minutes before serving. Tip: This waiting period is tough but crucial for the layers to set.
8. Garnish with chopped green onions for a pop of color and freshness. Tip: The green onions add a nice crunch and balance to the richness.

Bite into layers of creamy, dreamy potatoes with a crispy cheese and bacon topping that’ll make you forget all your troubles. Serve it as the star of your dinner or sneak a midnight snack straight from the fridge—no judgment here.

Herbed Scalloped Potatoes with Thyme

Picture this: a dish so creamy, so herby, and so downright comforting that it could probably solve at least half of your problems. That’s right, we’re diving fork-first into the world of Herbed Scalloped Potatoes with Thyme, where every bite is a little hug for your taste buds.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, melted
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the melted butter.
2. Layer the thinly sliced potatoes in the prepared baking dish, slightly overlapping them like you’re building a delicious potato puzzle.
3. In a medium saucepan, combine the heavy cream, whole milk, minced garlic, thyme leaves, salt, and black pepper. Heat over medium heat until the mixture is warm but not boiling, about 5 minutes. Tip: Stir occasionally to prevent the milk from scorching.
4. Pour the warm cream mixture over the layered potatoes, ensuring every slice gets a little love. Tip: Use a spatula to gently press down on the potatoes to help them soak up the sauce.
5. Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top for that irresistible golden crust.
6. Bake uncovered for 45-50 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken slightly.

Mmm, what you’ve got here is a dish that’s creamy on the inside, crispy on top, and packed with the earthy goodness of thyme. Serve it up as the star of your dinner table or sneak a midnight forkful straight from the dish—we won’t judge.

Scalloped Potatoes with Caramelized Onions

Who knew that combining thinly sliced potatoes with sweet, golden caramelized onions could lead to such a decadent dish? This scalloped potatoes recipe is the ultimate comfort food, perfect for when you want to impress your taste buds without spending all day in the kitchen.

Ingredients

• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the potatoes:
  • 4 large russet potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg
  • 1 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and salt, stirring occasionally. Cook for about 25 minutes until the onions are deeply golden and caramelized. Tip: Lower the heat if the onions start to burn.
3. While the onions cook, layer half of the sliced potatoes in the prepared baking dish. Spread half of the caramelized onions over the potatoes.
4. Repeat the layers with the remaining potatoes and onions.
5. In a medium saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until just simmering, then remove from heat.
6. Pour the cream mixture over the layered potatoes and onions. Tip: Press down gently to ensure all the potatoes are submerged.
7. Sprinkle the grated Gruyère cheese evenly over the top.
8. Bake for 45-50 minutes, until the top is golden brown and the potatoes are tender when pierced with a fork. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken.

Kick back and enjoy the creamy, cheesy goodness of this dish, where each bite offers a perfect harmony of soft potatoes and sweet onions. Serve it as a side to your favorite protein, or go bold and enjoy it as the main event with a crisp salad on the side.

Spicy Jalapeno Scalloped Potatoes

Alright, buckle up, buttercups, because we’re about to take your taste buds on a wild ride with a dish that’s equal parts comfort and kick. Imagine your grandma’s scalloped potatoes decided to hit the gym, got a spicy makeover, and now they’re ready to party in your mouth.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp olive oil
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, toss the sliced potatoes with olive oil until evenly coated. Tip: Use a mandoline for uniformly thin slices to ensure even cooking.
3. Layer half of the potatoes in the prepared baking dish, overlapping slightly.
4. In a medium saucepan over medium heat, combine heavy cream, milk, garlic, jalapenos, salt, and pepper. Bring to a simmer, then remove from heat.
5. Pour half of the cream mixture over the potatoes in the baking dish.
6. Repeat with the remaining potatoes and cream mixture.
7. Sprinkle the top with cheddar and Parmesan cheeses. Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.
8. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken.

Velvety layers of potato soak up that spicy, creamy sauce like a sponge, while the cheesy top adds a satisfying crunch. Serve this bad boy alongside a crisp green salad to cut through the richness, or go all out and pair it with grilled steak for a meal that’ll have everyone asking for seconds.

Scalloped Potatoes with Gruyere Cheese

Today is ‘2025-08-19 02:12:58.814137’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Scalloped Potatoes with Gruyere Cheese’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, melted
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For the topping:
  • 1 1/2 cups Gruyere cheese, grated
  • 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the melted butter.
2. Layer the thinly sliced potatoes in the prepared baking dish, overlapping slightly.
3. In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
4. Pour the cream mixture evenly over the potatoes, ensuring all slices are coated.
5. Sprinkle the grated Gruyere and Parmesan cheeses evenly over the top.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Zesty and rich, these scalloped potatoes are a creamy, cheesy dream with a golden crust that crackles under your fork. Serve them as the star of your dinner table or alongside a juicy roast for a meal that’s anything but ordinary.

Healthy Vegan Scalloped Potatoes

Ever find yourself staring at a pile of potatoes, dreaming of something creamy, dreamy, and decidedly not guilty? Well, buckle up, buttercup, because these Healthy Vegan Scalloped Potatoes are about to rock your world—no dairy, no drama, just pure, unadulterated deliciousness.

Ingredients

• For the sauce:
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
• For the layers:
  • 4 large Yukon Gold potatoes, thinly sliced
  • 1 small onion, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish—no greasing needed, we’re keeping it light and easy.
2. In a medium saucepan, whisk together the almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, and salt over medium heat. Tip: Keep whisking to avoid lumps until the sauce thickens, about 5 minutes.
3. Layer half of the potato slices and all the onion slices in the baking dish. Pour half of the sauce over the top, making sure every slice gets some love.
4. Repeat with the remaining potatoes and sauce. Tip: For extra crispiness, sprinkle a little paprika on top before baking.
5. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes until the top is golden and the potatoes are tender. Tip: Let it sit for 5 minutes before serving to let the sauce set.

Creamy, comforting, and with a hint of nutty goodness from the nutritional yeast, these scalloped potatoes are a game-changer. Serve them up with a side of roasted veggies or as the star of your next brunch—either way, they’re bound to steal the show.

Scalloped Potatoes with Ham and Peas

Now, let’s talk about a dish that’s like a cozy blanket for your taste buds—scalloped potatoes with ham and peas. It’s the culinary equivalent of a hug, perfect for those days when you need comfort on a plate.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, melted
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For the filling:
  • 2 cups diced ham
  • 1 cup frozen peas, thawed
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. Layer half of the sliced potatoes in the dish, drizzle with half of the melted butter, and season lightly with salt and pepper.
3. In a saucepan over medium heat, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat. Tip: Stir constantly to prevent the milk from scorching.
4. Pour half of the cream mixture over the potatoes, then sprinkle with half of the ham, peas, and cheese.
5. Repeat the layers with the remaining potatoes, butter, cream mixture, ham, peas, and cheese.
6. Cover with foil and bake for 45 minutes. Tip: The foil helps the potatoes cook evenly without drying out.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken.

Unbelievably creamy with a golden, cheesy crust, this dish is a showstopper. Serve it with a crisp green salad to cut through the richness, or go all out and pair it with a glass of chilled white wine for the ultimate comfort meal.

Scalloped Sweet Potatoes with Maple Glaze

Mmm, imagine this: a dish so divine, it’s like autumn and a cozy sweater had a delicious baby. That’s right, we’re diving fork-first into layers of sweet potatoes, all snuggled up under a maple glaze that’s stickier than your last relationship.

Ingredients

• For the potatoes:
  • 3 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the maple glaze:
  • 1/4 cup pure maple syrup
  • 2 tbsp unsalted butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, toss the sliced sweet potatoes with melted butter, salt, and pepper until evenly coated.
3. Arrange the sweet potato slices in the prepared baking dish, overlapping slightly like shingles on a roof.
4. In a small saucepan over medium heat, combine maple syrup, butter, cinnamon, and nutmeg. Stir constantly until the butter is melted and the mixture is smooth, about 2 minutes.
5. Pour the maple glaze evenly over the arranged sweet potatoes, ensuring every slice gets a little love.
6. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the sweet potatoes are tender and the edges are slightly caramelized.
7. Let the dish rest for 5 minutes before serving to allow the glaze to thicken slightly.

Craving something that’s both sweet and savory? These scalloped sweet potatoes are your answer, with a texture that’s tender yet firm, and a flavor that’s like a hug from the inside. Serve them as a side that steals the show or top with a dollop of whipped cream for a dessert that’ll have everyone asking for seconds.

Scalloped Potatoes with Mushrooms and Spinach

Ever had one of those days where you’re craving something cheesy, comforting, and just a tad fancy to make you feel like a culinary wizard? Well, buckle up, buttercup, because this Scalloped Potatoes with Mushrooms and Spinach is about to become your new best friend—melty, savory, and packed with enough greens to almost call it a salad.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp olive oil
• For the filling:
  • 1 cup cremini mushrooms, sliced
  • 2 cups fresh spinach
  • 1 small onion, diced
  • 2 cloves garlic, minced
• For the sauce:
  • 2 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 1/2 tsp nutmeg
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. Layer the thinly sliced potatoes in the dish, slightly overlapping them like you’re tucking them in for a nap.
3. In a skillet over medium heat, sauté the onions and garlic until they’re just shy of golden, about 3 minutes.
4. Add the mushrooms to the skillet and cook until they’ve released their juices and look slightly embarrassed, about 5 minutes.
5. Toss in the spinach and cook just until it wilts, like it’s bowing out gracefully after its performance.
6. Spread the mushroom and spinach mixture over the potatoes like you’re spreading gossip—evenly and with purpose.
7. In a saucepan, warm the heavy cream over low heat. Stir in the Gruyère, nutmeg, salt, and pepper until the cheese melts into a velvety sauce.
8. Pour the sauce over the potatoes and filling, ensuring every nook and cranny is covered.
9. Bake for 45 minutes, or until the top is golden and bubbly, like a cheesy sunset.
10. Let it sit for 5 minutes before serving to allow the layers to set, unless you’re into potato avalanches.

Unbelievably creamy with a hint of earthiness from the mushrooms and a pop of color from the spinach, this dish is a showstopper. Serve it as the star of your dinner table or alongside a juicy steak for a meal that’ll have everyone asking for seconds.

Scalloped Potatoes with Roasted Garlic

Let’s be real, if there’s a way to make potatoes even more irresistible, it’s by smothering them in creamy, garlicky goodness and baking them to golden perfection. Scalloped potatoes with roasted garlic is the dish that’ll have your taste buds doing a happy dance and your dinner guests begging for the recipe.

Ingredients

• For the roasted garlic:
  • 1 head garlic
  • 1 tbsp olive oil
• For the scalloped potatoes:
  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg
  • 1 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. Reduce oven temperature to 350°F. In a saucepan, combine heavy cream, milk, salt, pepper, and nutmeg. Warm over medium heat until just simmering, then remove from heat.
3. Squeeze the roasted garlic into the cream mixture, stirring to combine. This is your golden ticket to flavor town.
4. Layer half the potato slices in a greased baking dish, pour half the cream mixture over, and sprinkle with half the Gruyère. Repeat layers.
5. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until bubbly and golden brown on top.
6. Let stand for 10 minutes before serving. This patience-testing step ensures the layers set perfectly.

Unbelievably creamy with a hint of nutty sweetness from the roasted garlic, these scalloped potatoes are a side dish that steals the spotlight. Serve them alongside a simple roast chicken or let them shine as the main event with a crisp green salad.

Scalloped Potatoes with Leeks and Cream

Ready to dive into a dish that’s as comforting as your favorite blanket but with a sophistication that’ll make your taste buds do a happy dance? Scalloped Potatoes with Leeks and Cream is here to turn your ordinary dinner into a creamy, dreamy affair.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 1 large leek, white and light green parts only, thinly sliced
• For the cream sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For topping:
  • 1/2 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Layer half of the sliced potatoes and all of the leeks in the prepared dish. Tip: For even cooking, make sure the potato slices are uniformly thin.
3. In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Bring to a simmer over medium heat, then remove from heat.
4. Pour half of the cream mixture over the potatoes and leeks. Layer the remaining potatoes on top, then pour the rest of the cream mixture over.
5. Cover the dish with aluminum foil and bake for 45 minutes. Tip: The foil helps the potatoes cook evenly without drying out.
6. Remove the foil, sprinkle the Gruyère and Parmesan cheeses on top, and bake uncovered for another 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
7. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Delight in the creamy layers of potato, the subtle sweetness of leeks, and the rich, cheesy crust that makes every bite a little piece of heaven. Serve it as the star of your dinner table or alongside a juicy roast for a meal that’s sure to impress.

Scalloped Potatoes with Smoked Gouda

Yum, you’re about to dive into a dish that’s the love child of comfort food and gourmet cheese—scalloped potatoes with smoked gouda. This isn’t just any potato dish; it’s a creamy, dreamy, cheesy masterpiece that’ll have you forgetting your name.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, melted
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For the cheese layer:
  • 2 cups smoked Gouda, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with the melted butter.
2. Arrange the thinly sliced potatoes in the prepared baking dish, overlapping slightly.
3. In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until the mixture is warm but not boiling, about 5 minutes.
4. Pour the warm cream mixture over the potatoes, ensuring they’re fully submerged.
5. Sprinkle the shredded smoked Gouda and grated Parmesan cheese evenly over the top.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Who knew potatoes could be this luxurious? The smoked Gouda adds a depth of flavor that’s both bold and comforting, while the creamy sauce makes each bite melt in your mouth. Serve it as the star of your dinner table or alongside your favorite protein for a meal that’s sure to impress.

Scalloped Potatoes with Dijon Mustard

Howdy, spud lovers! If you’re ready to take your potato game from ‘meh’ to ‘magnificent,’ buckle up for a ride through creamy, dreamy scalloped potatoes with a zesty Dijon twist that’ll have your taste buds doing the cha-cha.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, for greasing
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For the topping:
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. In a medium saucepan, combine heavy cream, whole milk, Dijon mustard, salt, pepper, and nutmeg. Heat over medium until just simmering, then remove from heat. Tip: Stir constantly to prevent the milk from scorching.
3. Layer half of the sliced potatoes in the prepared dish, then pour half of the cream mixture over them. Repeat with the remaining potatoes and cream mixture.
4. Sprinkle the top evenly with Gruyère and Parmesan cheeses. Tip: For extra crispiness, let some cheese fall over the edges to create deliciously crispy bits.
5. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for another 20-25 minutes until the top is golden and bubbly. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken.

Marvel at the golden, bubbly masterpiece you’ve created! The creamy layers of potato, kissed with the sharpness of Dijon and the richness of Gruyère, offer a texture that’s both tender and slightly crisp on top. Serve it as the star of your dinner table or alongside a juicy roast for a meal that screams comfort with a capital ‘C.’

Scalloped Potatoes with Cheddar and Beer

Buckle up, buttercups, because we’re about to dive into a dish that’s the love child of comfort food and your favorite pub—scalloped potatoes with cheddar and beer. This isn’t your grandma’s scalloped potatoes (no offense, grandma), unless she was known to spike the spuds with a hearty glug of ale.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, melted
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups heavy cream
  • 1 cup beer (a stout or ale works wonders)
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. Layer the thinly sliced potatoes in the dish, drizzle with melted butter, and season with salt and pepper. Tip: Use a mandoline for even slices that cook uniformly.
3. In a saucepan over medium heat, combine heavy cream, beer, garlic powder, and onion powder. Bring to a simmer, then stir in the cheddar cheese until melted. Tip: Keep the heat low to avoid curdling the cream.
4. Pour the sauce over the potatoes, ensuring they’re fully submerged. Cover with foil and bake for 45 minutes.
5. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken.

This dish emerges from the oven with a crispy, cheesy crust giving way to tender, beer-infused potatoes beneath. Serve it alongside a juicy steak or, for the ultimate comfort meal, straight from the dish with a spoon and zero regrets.

Scalloped Potatoes with Rosemary and Sage

Zesty and zippy, this dish is like a cozy blanket for your taste buds, wrapping them up in layers of creamy, herby goodness. Perfect for when you want to impress at a dinner party or just treat yourself to something decadently delicious.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp olive oil
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh sage, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the thinly sliced potatoes with olive oil until evenly coated.
3. Layer half of the potatoes in the prepared baking dish, ensuring they overlap slightly.
4. In a medium saucepan over medium heat, combine heavy cream, milk, garlic, rosemary, sage, salt, and pepper. Heat until the mixture is warm but not boiling, about 5 minutes.
5. Pour half of the cream mixture over the first layer of potatoes, then repeat with the remaining potatoes and cream mixture.
6. Sprinkle the grated Parmesan cheese evenly over the top.
7. Cover the dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
9. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Yieldingly tender with a crispy, cheesy top, these scalloped potatoes are a symphony of flavors and textures. Serve them alongside a juicy roast or as the star of your vegetarian feast for a dish that’s sure to steal the show.

Scalloped Potatoes with Blue Cheese and Walnuts

Dive into a dish that’s as bold in flavor as it is in texture, where creamy meets crunchy in a symphony of comfort food bliss. This isn’t your grandma’s scalloped potatoes—unless your grandma is a culinary rebel with a penchant for blue cheese and walnuts.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup crumbled blue cheese
  • 1/2 cup chopped walnuts
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the sliced potatoes, heavy cream, milk, garlic, salt, and pepper. Toss until the potatoes are evenly coated. Tip: For extra flavor, let the mixture sit for 10 minutes before baking.
3. Transfer the potato mixture to the prepared baking dish, spreading it out evenly.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: The foil helps the potatoes cook evenly without drying out.
5. Remove the foil and sprinkle the blue cheese and walnuts evenly over the top. Drizzle with melted butter.
6. Bake uncovered for an additional 15-20 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it during the last few minutes to prevent the nuts from burning.
7. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Now, not only does this dish bring a delightful contrast of textures—creamy potatoes against the crunch of walnuts—but the bold tang of blue cheese elevates it to a whole new level. Serve it as a show-stopping side or go rogue and make it the main event with a simple green salad on the side.

Scalloped Potatoes with Chorizo and Manchego

Howdy, spud lovers! Get ready to dive fork-first into a dish that’s as bold and sassy as your Aunt Linda’s holiday sweater—layers of creamy potatoes, spicy chorizo, and nutty Manchego cheese that’ll have you doing a happy dance in your kitchen.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chorizo:
  • 1/2 lb Spanish chorizo, diced
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
• For the topping:
  • 1 cup Manchego cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Tip: A little butter or oil ensures your potatoes won’t throw a stick-to-the-pan tantrum.
2. Layer the sliced potatoes in the dish, seasoning each layer with salt and pepper. Tip: Think of it as building a flavor lasagna—every layer counts!
3. In a skillet over medium heat, cook the diced chorizo until it’s crispy and has released its oils, about 5 minutes. Drain on paper towels.
4. Whisk together heavy cream, milk, minced garlic, and smoked paprika in a bowl. Pour this liquid gold over the potatoes.
5. Sprinkle the cooked chorizo and grated Manchego cheese on top. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
6. Bake uncovered for 45 minutes, or until the potatoes are tender and the top is golden brown.

Now, this dish isn’t just a meal; it’s a textural masterpiece—creamy, crispy, and everything in between. Serve it up as the star of your dinner table or alongside a simple green salad for a meal that’s anything but simple.

Scalloped Potatoes with Truffle Oil

Get ready to elevate your potato game to stratospheric levels with this decadent dish that’s as luxurious as it is comforting. Scalloped potatoes with truffle oil is the culinary equivalent of wearing a tuxedo to a picnic—unexpectedly fancy but absolutely worth it.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 1 tbsp truffle oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Layer the thinly sliced potatoes in the prepared baking dish, seasoning each layer with salt and pepper.
3. In a medium saucepan, combine heavy cream, Gruyère, Parmesan, garlic, and thyme. Heat over medium until the cheeses melt and the sauce is smooth, about 5 minutes.
4. Pour the sauce evenly over the potatoes, ensuring all slices are coated. Tip: Gently shake the dish to help the sauce settle between the layers.
5. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes until the top is golden and bubbly.
6. Drizzle with truffle oil before serving. Tip: For an extra touch of elegance, garnish with fresh thyme leaves.
7. Let the dish rest for 5 minutes before slicing. Tip: This allows the sauce to thicken slightly, making it easier to serve.

Perfectly creamy with a hint of earthy truffle, these scalloped potatoes are a showstopper. Serve them as the star of your dinner table or alongside a juicy steak for a meal that’s downright unforgettable.

Scalloped Potatoes with Butternut Squash

Today’s the day we ditch the mundane and dive fork-first into a dish that’s as comforting as your favorite sweater but with a twist that’ll make your taste buds do a happy dance. Scalloped potatoes meet their match with butternut squash in this creamy, dreamy bake that’s here to steal the spotlight at any dinner table.

Ingredients

• For the veggies:
  • 2 large russet potatoes, thinly sliced
  • 1 small butternut squash, peeled and thinly sliced
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For the topping:
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your dish won’t stick and makes cleanup a breeze.
2. Layer the sliced potatoes and butternut squash in the baking dish, alternating between the two for a beautiful, colorful pattern.
3. In a medium saucepan over medium heat, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat. This infuses the milk with flavor without boiling it.
4. Pour the warm cream mixture over the layered veggies, ensuring they’re fully submerged for maximum creaminess.
5. Sprinkle the top evenly with Gruyère and Parmesan cheeses. These cheeses melt beautifully and add a golden, crispy top.
6. Bake for 45 minutes, or until the top is bubbly and golden brown. Let it rest for 10 minutes before serving to allow the sauce to thicken.

Serve this luscious bake as the star of your dinner plate, or pair it with a simple green salad for a meal that’s both hearty and refreshing. The layers of tender potatoes and squash swim in a velvety sauce, while the cheesy top adds a satisfying crunch. It’s a dish that promises leftovers but delivers none.

Scalloped Potatoes with Kale and Pancetta

Craving something that screams comfort but whispers sophistication? Look no further than this scalloped potatoes dish, where the humble potato gets a glamorous makeover with kale and pancetta, turning your dinner into a standing ovation.

Ingredients

• For the base:
  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 1 cup kale, chopped
  • 1/2 cup pancetta, diced
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg
• For the topping:
  • 1 cup Gruyère cheese, grated
  • 1/2 cup Parmesan cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook the pancetta until crispy, about 5 minutes. Remove and set aside.
3. In the same skillet, sauté the kale until wilted, about 3 minutes. Combine with pancetta.
4. Layer half the potato slices in the baking dish, followed by half the kale and pancetta mixture. Repeat.
5. In a saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium until simmering, then pour over the potatoes.
6. Sprinkle the top with Gruyère and Parmesan cheeses.
7. Bake for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
8. Let stand for 10 minutes before serving to allow the sauce to thicken.

Now, the moment of truth: dig into layers of creamy, cheesy goodness with a crispy top that’ll have you forgetting your name. Serve it as the star of your dinner or alongside a simple roast chicken for a meal that’s anything but simple.

Scalloped Potatoes with Goat Cheese and Herbs

Venture into the realm of comfort food with a twist that’ll make your taste buds do a happy dance. This dish is like a cozy blanket for your soul, but with enough gourmet flair to impress your mother-in-law.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 4 oz goat cheese, crumbled
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Tip: A little olive oil on a paper towel does the trick without the mess.
2. In a large bowl, toss the sliced potatoes with olive oil, salt, and pepper until evenly coated. Tip: Use your hands for this step to ensure every slice gets some love.
3. Layer half of the potatoes in the prepared baking dish, overlapping slightly for that perfect scalloped look.
4. In a saucepan over medium heat, combine heavy cream, goat cheese, garlic, thyme, and rosemary. Stir until the goat cheese is melted and the sauce is smooth, about 5 minutes.
5. Pour half of the sauce over the first layer of potatoes, then repeat with the remaining potatoes and sauce.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Tip: Let it rest for 5 minutes before serving to let the flavors marry.

Yum! The result is a creamy, herby masterpiece with layers of tender potatoes that hold their shape. Serve it as the star of your dinner table or alongside a juicy roast for a meal that screams comfort with a side of sophistication.

Scalloped Potatoes with Crab and Old Bay Seasoning

Mmm, imagine diving into a creamy, dreamy dish where the humble potato gets a luxurious makeover with the king of the sea, crab, and a sprinkle of that magical Old Bay seasoning. It’s like the ocean and the farm had a delicious love child, and we’re all invited to the feast!

Ingredients

• For the potatoes:
  • 4 large russet potatoes, thinly sliced
  • 2 tbsp unsalted butter, melted
• For the crab mixture:
  • 1 cup lump crabmeat
  • 1 tbsp Old Bay seasoning
  • 1/2 cup heavy cream
• For the topping:
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with the melted butter.
2. Layer the thinly sliced potatoes in the dish, slightly overlapping them like you’re shingling a roof.
3. In a bowl, gently mix the crabmeat with Old Bay seasoning and heavy cream, then spread this mixture over the potatoes.
4. Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top for that golden, crispy finish.
5. Bake for 45 minutes, or until the top is bubbly and golden brown. Tip: If the top is browning too quickly, loosely cover with foil.
6. Let it rest for 5 minutes before serving to allow the layers to set. Tip: This patience-testing step ensures each slice is as perfect as the last.
7. For an extra touch of elegance, garnish with a light sprinkle of Old Bay before serving. Tip: A little goes a long way with this potent seasoning!

Get ready to serve up a dish that’s crispy on top, creamy in the middle, and packed with flavors that dance between the earthy potatoes and the briny, spicy crab. Perfect for when you want to impress without the stress, or just treat yourself to something spectacularly comforting.

Conclusion

Brimming with variety, our roundup of 24 scalloped potatoes recipes offers something for every taste and occasion. Whether you’re after comfort food or a dish to impress, you’ll find it here. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!