Creamy Scalloped Potatoes are an ultimate comfort food, and the perfect accompaniment to roast meat, or really actually, almost any dish you serve! When my wife made this for me 20 years ago, I was instantly hooked! It's an easy side dish that you can throw together when in a hurry.
Scalloped Potatoes vs Au Gratin
In Australia, this recipe is commonly called a Potato Bake. Similar to Scalloped Potatoes or Au Gratin, they all have sliced potatoes in a baking dish, with a cream, fat and flavors.
The main difference between Scalloped Potatoes and Au Gratin Potatoes is cheese. Au Gratin in cheesy and has thinly sliced potatoes. Scalloped Potatoes have thicker sliced potatoes. This recipe is combination of both, Scalloped Potatoes Au Gratin - sliced potatoes with added cheese.
- Whipping Cream or Heavy Cream
- Parmesan Cheese
- Garlic Cloves
- Mustard Powder
- Salt and Pepper
Easy Scalloped Potatoes
This recipe is easy to make, without needing to make a roux as the creamy base. All you need is whipping cream and grated parmesan cheese that thickens your sauce as the potatoes cook. There is no need to mess around with making a roux, that's why this recipe is so easy!
How to Make Creamy Scalloped Potatoes
This recipe parboils the potatoes, which helps the cooking process. No one like potatoes that are undercooked! Parboiling ensures they are fully cooked during the baking process.
- Parboil Potatoes - after boiling for 10 minutes, allow them to cool.
- Slice Potatoes - Using a cutting board, cut the potatoes into ½" thick slices.
- Layer Potatoes - Layer the sliced potatoes into a greased baking tray.
- Prepare Creamy Sauce - Mix together whipping cream, nutmeg, garlic, mustard powder with salt and pepper
- Pour - Pour the mixture over the tray of sliced potatoes
- Add Butter - don't skip this, add pats of butter all over the potatoes
- Bake - Place in preheated oven for 45 minutes (the first 30 minutes covered with foil).
Recipe Tips and FAQs
- Skip the Parboil - use a Mandolin Slicer to thinly slice the potatoes before layering
- Leftover Ham - mix through leftover ham when layering the potatoes
- Gruyere Cheese - add Gruyere with the Parmesan cheese for extra flavor
- Add Onions - caramelize some onions in butter, and add to the base of your baking tray before layering potatoes
- Scalloped Sweet Potatoes - you guessed it - substitute with sweet potatoes!
- Rest - Allow to rest and cool for about 10 minutes before serving to allow potatoes to thicken and slightly cool (like a lasagna)
Can You Make Potatoes Au Gratin in Advance?
Yes - this recipe is super easy to prepare in advance. A great time saver during the holidays. Prepare a day before without cooking, and keep in the fridge. When ready to cook, just follow baking instructions. Alternatively, bake, cool, refrigerate, then re-heat in the oven before serving.
Can You Freeze Scalloped Potatoes?
Yes again! They are easy to freeze after they are cooked, or uncooked. If freezing the recipe (uncooked), prepare the recipe right until the baking point. Cover with plastic wrap (lots of it) and freeze. Use within 3 months.
What to Serve with Scalloped Potatoes
The perfect side dish to accompany Citrus Turkey or grilled steak. Fresh Garden Salad is a popular side, and you'll need more vegetables like Garlic Green Beans, Roasted Asparagus or Roasted Broccoli with Parmesan.
Potato Recipes You'll Love
- Potato Bake with French Onion Soup
- Truffle Mashed Potatoes
- Crispy Leaf Duck Fat Potatoes
- Savory Sweet Potato Mash
- Air Fryer Twice Baked Potatoes
- Olivier Potato Salad
There you have it, easy Potato Au Gratin or Creamy Scalloped Potatoes with cheese. Perfect for Thanksgiving, Christmas or for a tasty weeknight dinner. This isn't diet food because everything tastes better with butter! Bon Appetit! Приятного аппетита!
- 2 lbs (1kg) potatoes
- ⅓ cup butter
- 2 cups whipping cream
- ½ cup parmesan cheese
- 3 cloves garlic minced
- ½ teaspoon mustard powder
- 1½ teaspoons nutmeg
- salt and pepper to taste
- Preheat overn to 350°F/180°C. Lightly grease a 6x9 ovenproof pan.
- Cut the potatoes into thirds. Parboil for about 10 minutes. Strain the potatoes and allow to cool until you are able to handle them. Cut into about ½" round pieces. Layer the potatoes in the greased pan until all the potatoes are used up.
- In a bowl or jug, mix together whipping cream, parmesan cheese, garlic, mustard powder, nutmeg, salt and pepper.
- Drizzle all the whipping cream mixture over the potatoes. Place pats of butter (or cubes) evenly on top of the potato mixture.
- Cover with foil and bake for 30 minutes until potatoes are just tender. Remove foil and cook for about 15 more minutes, or until the top is golden brown. Rest for 10 minutes and serve immediately.
©PetersFoodAdventures.com *Originally Published February 2016 - updated November 2022