Perfect Homemade Scalloped Potatoes Recipe (Easy!)

The best homemade scalloped potatoes feature thinly sliced potatoes baked in a rich, creamy sauce until tender and topped with a golden crust. This foolproof recipe uses simple pantry staples and takes just 15 minutes of prep for a classic side dish that's ready in under an hour.

Nothing says comfort food like golden-brown scalloped potatoes with creamy layers and crispy edges. Forget canned soup shortcuts—this easy homemade scalloped potatoes recipe delivers restaurant-quality results using fresh ingredients you likely have on hand. In just 60 minutes, you'll create a showstopper side that pairs perfectly with roast chicken or holiday mains.

Why This Recipe Works Every Time

Unlike traditional versions relying on canned cream of mushroom soup, this method builds flavor from scratch. The secret? A roux-based sauce with real cheese and careful potato slicing. You'll avoid common pitfalls like curdled scalloped potatoes or soggy baked potatoes through precise technique.

Essential Ingredients Checklist

Ingredient	Why It Matters	Smart Substitutes
Russet potatoes (2 lbs)	High starch content holds shape during baking	Yukon Gold (softer texture)
Heavy cream (1½ cups)	Creates rich, stable sauce that won't curdle	Half-and-half + 2 tbsp butter
Sharp cheddar (1 cup)	Adds tangy depth without overpowering	Gruyère for nutty flavor
Garlic powder (1 tsp)	Even flavor distribution vs. fresh garlic chunks	¼ tsp onion powder

Step-by-Step: Foolproof Method

Pro Tip: Slice potatoes uniformly using a mandoline (1/8" thick) for even cooking. Uneven slices cause burnt scalloped potatoes in some spots and raw in others.

1. Prep potatoes: Peel and slice russets. Soak in cold water 10 minutes to remove excess starch. Drain and pat dry.
2. Make creamy base: Melt 3 tbsp butter, whisk in 3 tbsp flour for 1 minute. Slowly add 1½ cups cream, 1 cup milk, 1 tsp garlic powder, 1 tsp salt. Simmer until thickened (5 min).
3. Layer strategically: In greased 9x13" dish, alternate potato layers with sauce and 1 cup shredded cheddar. Top with final potato layer and remaining sauce.
4. Bake covered: 40 minutes at 375°F. Uncover, sprinkle with ½ cup panko breadcrumbs + 2 tbsp melted butter. Bake 15-20 more minutes until golden and bubbly.

Critical Success Factors

🌡️ Temperature Control

Cold potatoes + hot sauce = uneven cooking. Bring sauce to simmer before pouring over potatoes to prevent undercooked scalloped potatoes.

⏱️ Resting Time

Let dish rest 15 minutes after baking. This allows sauce to set—serving immediately causes runny scalloped potatoes.

Avoid These 3 Costly Mistakes

• Mistake: Using waxy potatoes (like red potatoes)
  Solution: Russets or Yukon Golds maintain structure better
• Mistake: Skipping potato soaking
  Solution: Soaking prevents gummy texture from excess starch
• Mistake: Overloading with cheese
  Solution: Limit cheese to 1 cup total—excess causes greasy separation

Delicious Variations

Customize this classic scalloped potatoes recipe for different occasions:

• Holiday Upgrade: Add ½ cup caramelized onions and 2 tbsp fresh thyme between layers
• Weeknight Shortcut: Replace ½ cup cream with chicken broth for lighter version
• Veggie Boost: Layer in 1 cup sautéed mushrooms with potatoes

Serving & Storage Tips

Pair with roasted turkey or grilled steak. Leftovers keep refrigerated for 3 days. Reheat covered at 350°F with 2 tbsp milk to restore creaminess—never microwave, which creates rubbery scalloped potatoes.

Why Skip Canned Soup?

Most homemade scalloped potatoes without cream of mushroom soup recipes outperform canned versions because:

• Control sodium levels (canned soup contains 900mg/serving)
• Avoid artificial preservatives and MSG
• Create richer flavor with real dairy and cheese

Final Pro Insight

The perfect texture balance comes from the potato-to-sauce ratio. For creamy baked scalloped potatoes that hold their shape, use exactly 2 lbs potatoes to 2½ cups liquid. Too much liquid causes sogginess; too little creates dry layers.

Frequently Asked Questions

Can I make scalloped potatoes ahead of time?

Yes! Assemble completely, cover, and refrigerate up to 24 hours. Add 10 minutes to covered baking time if starting cold.

Why did my scalloped potatoes turn out watery?

Common causes: not soaking potatoes (excess starch), skipping the roux step, or using watery cheese like mozzarella. Stick to sharp cheddar and proper thickening.

What's the difference between scalloped and au gratin potatoes?

Scalloped uses cream-based sauce without cheese topping. Au gratin includes cheese in the sauce AND a breadcrumb/cheese crust. This recipe bridges both styles.