The Best Scalloped Potato Recipe You've Ever Had! (2024)

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I don’t often brag about my cooking, but I have to say that this is the best Scalloped Potato Recipe you will ever find. I’ve tried the Scalloped Potatoes at 5-star restaurants such as Matro’s and they still are not as good as what I can make at home. While I am usually highly critical of my own cooking, this is one dish I can confidently say I’ve nailed. So far I have not had anything that can come close to my recipe.

Updated December 2023: I’ve updated this recipe to add new step-by-step photos.

These are hands-down the best scalloped potatoes you'll ever have. They even beat many of the 5-star restaurants I've tried like Mastro's. They are the perfect side dish for any evening or holiday feast and this recipe uses no heavy whipping cream. This actually makes them taste even better!

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Use a Vegetable Slicer

I think the first trick of my scalloped potatoes recipe is using a vegetable slicer so that each potato is thin and the exact same thickness. These slicers are so cheap and convenient that everyone should have one stashed away. They also save so much prep time. Many even have a grid feature for quick and easy chopping and dicing.

Potato Thickness

You don’t want to make your potato slices too thick or you run the risk of them not cooking all the way. Above is a photo of how thick I cut my potatoes.

Flour Roux

Once you have perfectly sliced potatoes, the next step is making an amazing parmesan cheese sauce. For my sauce, I saute onions and garlic in butter. Then I create a roux with flour which acts as a thickener for the sauce. This recipe uses a combination of chicken broth and 2% milk instead of heavy cream. Not only does this cut calories, but it affects the flavor as well so the dish does not feel as heavy.

Parmesan Cheese Sauce

Once you’ve created your roux, you’ll slowly add the milk and chicken broth, constantly whisking so the roux blends in well with the liquid. Then you’ll add salt, pepper, thyme, and whisk in your parmesan cheese.

Layering the Scalloped Potatoes

You’ll then butter a baking dish, add one layer of your sliced potatoes, ladle 1/3 of the sauce mixture over the potatoes, and top with shredded sharp cheddar cheese. I do this 3 times. The benefit of using a smaller square pyrex baking dish is you can use less cheese. If you choose a longer baking dish, you may need to sprinkle a little extra cheese at the top (only do this to the top layer) to get it fully covered.

Best Cheeses for Scalloped Potatoes

You can also experiment with using different cheeses for your scalloped potatoes recipe. You will want to use cheeses that are more sharp and pungent. For your sauce, you want to choose cheeses that will melt nicely such as those listed below.

• Swiss
• Gruyere
• Gouda
• sharp white cheddar (for topping)

Baking

Finally, you’ll cover the scalloped potatoes with foil and bake at 400 degrees for 30 minutes. Then uncover and bake an additional 30 minutes. To get the nice browned cheese and crispy edges, I like to broil my scalloped potatoes at the very end for an additional 2-4 minutes.

This recipe is perfect for any family dinner and is especially popular during the holidays to serve with Ham, Turkey, Lamb, and Prime Rib! if you need to make a large serving, simply scroll up to the recipe card, input the number of servings you need, and the recipe with automatically reformulate for you!

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