Easy Scalloped Potatoes

These easy scalloped potatoes are creamy, cheesy, and infused with garlic, thyme, and Parmesan cheese. Made with just one baking dish and no separate sauce preparation, they’re a simple yet elegant side dish perfect for holidays or everyday dinners.

Why You’ll Love This Recipe

I love this recipe because it delivers a rich, flavorful dish without extra steps or cleanup. The potatoes bake in heavy cream, allowing the Parmesan to melt into a silky sauce that coats every slice. The fresh thyme adds a subtle herbal note, while the garlic makes the whole dish irresistible. Best of all, it’s an effortless recipe that still looks impressive enough for a holiday table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 yellow potatoes, peeled and sliced ⅛ inch thick

• Salt, to taste

• 3–4 cloves garlic, minced

• 1 cup shredded Parmesan cheese

• Fresh thyme leaves

• 2 cups heavy cream

Directions

I start by preheating the oven to 375°F (190°C) and greasing a medium-sized deep casserole dish.

I arrange a single layer of thinly sliced potatoes in the dish, then sprinkle them with a pinch of salt, minced garlic, shredded Parmesan cheese, and fresh thyme leaves. I pour a small amount of heavy cream over the layer.

I repeat the layering process until all ingredients are used, ending with Parmesan cheese and thyme on top.

I bake the dish uncovered for about 1 hour, or until the potatoes are tender and the top is golden brown and bubbly.

I let it rest for a few minutes before serving so the creamy sauce can settle.

Servings and Timing

This recipe serves 6 and takes about 1 hour and 15 minutes total—15 minutes for prep and 1 hour for baking.

Variations

Sometimes I mix in Gruyère or mozzarella with the Parmesan for a richer flavor. I can also add a pinch of nutmeg to the cream for warmth or swap yellow potatoes for Yukon Golds or russets. For a heartier version, I layer in thin slices of ham or cooked bacon.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F (175°C) until heated through, or use the microwave for smaller portions.

FAQs

Can I make these ahead of time?

Yes, I assemble the dish, cover it, and refrigerate it for up to 24 hours before baking.

Can I use milk instead of heavy cream?

I can, but the sauce will be thinner. Half-and-half is a better substitute for similar richness.

How thin should I slice the potatoes?

About ⅛ inch thick slices work best for even cooking.

Can I freeze scalloped potatoes?

I prefer them fresh, but they can be frozen after baking. I thaw overnight before reheating.

How do I get the top extra golden?

I broil for the last 2–3 minutes, watching closely so it doesn’t burn.

Conclusion

These easy scalloped potatoes are my go-to when I want a creamy, cheesy, and comforting side dish without fuss. With minimal prep, just one pan, and a flavor that impresses every time, they’re a staple for both holiday feasts and cozy family dinners.

Print