December 14, 2023
Review RecipeHomemade Scalloped Potatoes
These homemade cheesy scalloped potatoes are so simple and delicious — you will be coming back for seconds and thirds.
Jump to Recipe
Table of Contents
- What Are Scalloped Potatoes?
- Homemade Scalloped Potatoes Ingredients
- Substitutions And Additions
- Which Potatoes Are Best To Use For Scalloped Potatoes?
- How To Make Scalloped Potatoes
- What’s The Difference Between Scalloped Potatoes And Au Gratin Potatoes?
- How To Serve The Best Scalloped Potatoes
- Scalloped Potatoes Recipe Storage
- Your Family Will Love This Recipe For Scalloped Potatoes
- Best Scalloped Potatoes Recipe FAQ
- More Recipes You’ll Love
- JUMP TO RECIPE
These scalloped potatoes feature a double layer of sliced potatoes, creamy sauce, and cheddar cheese. They are such a classic and delicious side dish, you can’t go wrong adding them to any meal.
What Are Scalloped Potatoes?
Scalloped potatoes are a delicious side dish featuring sliced potatoes smothered in cheese and a creamy sauce. The scalloped name refers to the way the potatoes are sliced.
Homemade Scalloped Potatoes Ingredients
You’ll need:
- 8 cups of potatoes (about 3 pounds), peeled and sliced really thin
- 4 tablespoons of butter
- ½ cup of diced onion
- 1 teaspoon of minced garlic
- 6 tablespoons of flour
- 1 cup of chicken broth
- 2 cups of milk
- Salt and pepper
- ½ teaspoon of thyme
- 1 cup of cheddar cheese, grated
- ½ tablespoon of fresh thyme
- Fresh thyme for garnish
Substitutions And Additions
HAM: Add two cups of cubed, cooked ham to this cheesy scalloped potatoes recipe to transform them from a side dish to the main course.
TOPPINGS: We love to top this classic dish with our favorite potato toppings.
Try some or all of the following on top of your cheesy potatoes: green onions, bacon, breadcrumbs, or sour cream.
Which Potatoes Are Best To Use For Scalloped Potatoes?
Yukon gold or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked.
How To Make Scalloped Potatoes
STEP ONE: Spray a 9 x 13-inch casserole dish with nonstick spray. Preheat the oven to 350°F.
STEP TWO: Wash, dry, and peel the potatoes. Using a mandolin or sharp knife, slice potatoes very thin (about ⅛ inch).
OUR RECIPE DEVELOPER SAYS
Make sure the potatoes are VERY thinly sliced, or you may have to increase the bake time to make sure they are soft and tender.
STEP THREE: In a large saucepan over medium-low heat, melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
STEP FOUR: Add the flour and cook for two minutes longer.
STEP FIVE: Reduce the heat to low and slowly pour in the chicken broth, whisking as you add it.
STEP SIX: Add the milk and continue whisking. Increase the heat to medium heat and stir constantly until the cream mixture comes to a boil and thickens.
STEP SEVEN: Season the cream mixture with salt and pepper to taste.
PRO TIP:
It’s best to shred the cheese yourself. Store-bought pre-shredded cheese tends to be coated in a preservative which prevents it from melting well.
STEP EIGHT: Remove the saucepan from the heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
STEP NINE: Place half of the potatoes in an even layer at the bottom of the prepared pan. Season with salt and pepper.
Pour half of the cheese sauce over the top of the potatoes.
STEP TEN: Repeat layers with a second layer of potatoes. Season with salt and pepper.
Pour the remaining cheese sauce over the top of the potato slices. Sprinkle with fresh thyme.
STEP ELEVEN: Cover the baking dish with aluminum foil and bake for 45 minutes.
This gives enough time for the potatoes to turn tender and the cheesy top layer to melt.
STEP TWELVE: Remove the foil and bake for another 30 minutes. Remove from the oven. Garnish with fresh thyme.
Let the dish sit for about 10 to 15 minutes before serving.
PRO TIP:
To remove thyme leaves, hold the stem by the growing end and move your fingers down toward the base, stripping the little leaves off.
What’s The Difference Between Scalloped Potatoes And Au Gratin Potatoes?
The main difference between scalloped potatoes and au gratin potatoes is the type of cheese used in each dish.
Scalloped potatoes are usually made with Gruyere cheese, while au gratin potatoes are typically made with cheddar cheese. Both versions are delicious.
How To Serve The Best Scalloped Potatoes
These easy scalloped potatoes can be enjoyed as a side dish or even as a main course — as well as being an obviously great side dish for a holiday meal.
This recipe goes well with a hearty meat main dish like pot roast, meatloaf, or Instant Pot pot roast.
We also love roasted chicken, grilled steak, and even roasted vegetables.
And for a well-rounded plate, add a side of simple sautéed vegetables or homemade Caesar salad.
MORE POTATO RECIPES
From family dinners to holidays and potlucks, these scalloped potatoes are always a great option. If you are looking for more potato side dishes, try our creamy mashed potatoes and crack potatoes.
What meat goes best with scalloped potatoes?
Scalloped potatoes are a versatile dish that goes well with ham, roast chicken, fish, or even beef.
Scalloped Potatoes Recipe Storage
MAKE AHEAD: Can you make scalloped potatoes ahead of time? The answer is yes! You can easily make them the day before you plan to serve them.
Simply assemble the dish as directed, but do not bake it. Cover and refrigerate overnight.
When you’re ready to bake, preheat the oven and bake the potatoes as directed.
IN THE FRIDGE: The best way to store your leftovers in the fridge is to place them in an airtight container.
This will help to keep them fresh and prevent them from drying out. Scalloped potatoes can be stored in the fridge for up to three days.
IN THE FREEZER: Scalloped potatoes can be frozen, but there are a few things to keep in mind.
First, make sure the potatoes are cooked all the way through before freezing.
Second, once they’re cooked, allow them to cool completely before transferring to an airtight container or freezer bag.
Generally speaking, scalloped potatoes au gratin can be frozen for up to two months.
REHEATING: When you’re ready to enjoy your frozen scalloped potatoes, simply thaw the potatoes in the refrigerator and reheat them in the oven or microwave.
Your Family Will Love This Recipe For Scalloped Potatoes
These layered scalloped potatoes are a simple classic that’s full of satisfying sliced potatoes and melted cheese and topped with fresh thyme. The whole family will be looking for seconds of this yummy comfort food.
Best Scalloped Potatoes Recipe FAQ
Can I make this delicious recipe the night before and keep it in the fridge until I’m ready to bake it?
You can definitely prepare this dish ahead of time. Store in the fridge covered in plastic wrap for up to three days before baking.
What are the best potatoes for this recipe?
Yukon gold or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked.
Can I add extras to the scalloped potatoes?
If you’d like to add extra veggies or small pieces of ham or chicken, it would be delicious.
What makes scalloped potatoes scalloped?
The potatoes get their name from the way the potatoes are sliced.
Why won’t my scalloped potatoes get soft?
Potatoes will not soften if they are cooked with something acidic. So if you have sour cream in your sauce, they may not soften properly. This is why we recommend using milk or heavy cream in your sauce instead.
How long should you cook scalloped potatoes?
We recommend cooking scalloped potatoes for about 1 hour and 15 minutes.
Do scalloped potatoes cook faster covered or uncovered?
When cooking scalloped potatoes, cover with foil for the first
⅔ of the cooking time, and then remove it for the last part to allow the potatoes to brown.
How do you know when scalloped potatoes are done?
You’ll know that scalloped potatoes are done when you are able to easily pierce them with a fork.
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Scalloped Potatoes Recipe
These homemade cheesy scalloped potatoes are so simple and delicious — you will be coming back for seconds and thirds.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Ingredients
- 8 cups potatoes, about 3 pounds peeled and sliced really thin
- 4 tablespoons butter
- ½ cup onion, diced
- 1 teaspoon garlic, minced
- 6 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- ½ teaspoon thyme
- salt and pepper, to taste
- 1 cup cheddar cheese, grated
- ½ tablespoon fresh thyme
- fresh thyme for garnish
Instructions
- Spray a 9×13 pan with nonstick spray. Preheat oven to 350°F.
- Wash, dry and peel the potatoes. Using a mandolin slice the potatoes very thin (⅛-inch thick).
- In a large saucepan over medium low heat melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
- Add the flour and cook 2 minutes longer.
- Reduce the heat to low and slowly pour in the chicken broth whisking the whole time. Next add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.
- Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
- Place half of the sliced potatoes in a layer in the bottom of the 9×13 prepared pan. Season with salt and pepper. Pour half of the sauce over the top of the potatoes.
- Next add the second layer of sliced potatoes. Season with salt and pepper. Pour the remaining sauce over the top. Sprinkle with fresh thyme.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake another 30 minutes.
- Remove from oven. Garnish with fresh thyme. Let the dish sit for about 10 to 15 minutes before serving.
Video
Notes
- Yukon gold or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked with creamy cheese and milk.
- Make sure the potatoes are VERY thinly sliced or you may have to increase the bake time to make sure they are soft and tender.
- It’s best to shred the cheese yourself. Store-bought pre-shredded cheese tends to be coated in a preservative which prevents it from melting well.
- To remove thyme leaves hold the stem by the growing end and move your fingers down toward the base stripping the little leaves off.
Nutrition
Calories: 391kcal | Carbohydrates: 46g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 391mg | Potassium: 1341mg | Fiber: 8g | Sugar: 5g | Vitamin A: 581IU | Vitamin C: 37mg | Calcium: 322mg | Iron: 10mg
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Comments
Tin says
yummy! recipe tested. can’t wait for other new recipes experiment!
Treena says
Amazing recipe! We pair these potatoes with salmon, BBQ chicken and ham. You can’t go wrong with this recipe.
Traci Kenworth says
So good!
Angela says
Such a delicious side dish! Love the sauce. May try it sometime with a combo of Gouda and cheddar.
krissy k says
i just has to say that i made this a few nights ago with some burgers and they turned out so amazing. i reccomend getting these prepped and in the oven before you cook anything else because it takes a bit of time to bake, but it was so worth it!
Linda says
I love potatoes almost any way you make them. These are headed to the top of my list. They were fantastic with brisket and were just as good or better leftover the next day. I followed the recipe exactly except for the cheese. I only had about 1/3 cup of cheddar and since it was raining too hard to go to the store, I subbed fresh grated Parmesan for the rest of the cheese. Yummy! Thanks for sharing this recipe.
Jessica Sholars says
Can I raise the temp a bit for faster baking time?
Layne Kangas says
I haven’t tried that so I’m not sure if it would work, it might burn them without making them tender!
BB says
My son requested that I make scalloped potatoes with our brisket tomorrow night. Looks yummy! I am going to bake my potatoes the slow cooker first since I have time while the brisket smokes. I usually microwave the potatoes then slice so less time in the oven ☺️
Jennifer White says
I am about to make these but wondering if you can use heavy cream instead of milk?
Cant wait to taste these! Serving em up with a smoked pork loin and green beans 😁
Jodi says
Family favourite, great recipe!
Nancy Bell says
Has anyone tried to half the recipe? Just wondering how it turned out and if any modifications recommended?
Katie Wolf says
Loved this recipe !!Followed it to a tee. Only exception was replaced the cheddar cheese with aged Guyere.Fantastico
Elizabeth Dietz says
First time trying this recipe. I halved the recipe and it turned out perfect. I baked it in my Corning casserole dish so I had to do 3 layers. Still tasty.
Tami says
How far in advance do you think these could be made? They look DELICIOUS! I would like to make them a couple of days ahead of time and put in the fridge. Do you think it will effect the consistency of the potatoes? I can’t wait to try these!
Layne Kangas says
Yes, you can make them two or three days ahead of time and cover them with foil in the fridge. Then reheat at 350 for about half an hour before serving. Enjoy 🙂
Laura says
Could you refrigerate before the baking steps, the day before? For freshness. The day of, sprinkle the thyme and follow baking instructions?
Layne Kangas says
Yes, I think it would work!
Wendy says
Do golden potatoes really need to be peeled. They seem like such thin skins.
Layne Kangas says
I prefer to peel them for scalloped potatoes! Enjoy 🙂
Elizabeth Costa says
I will be making these ahead.
Should the dish be covered when reheating?
Layne Kangas says
You might need to just so they don’t get too brown – I’d keep an eye on them!
Jessica says
Planning to make this tomorrow for Christmas Eve! Can I make everything today and bake tomorrow? Or would it have to cook same day assembled? Looking to cut down on the work tomorrow! TIA
Layne Kangas says
Yes, you can prep ahead – just be sure to cover tightly before putting in the fridge! Enjoy and Merry Christmas! 🙂
Megan says
My husband has declared these are the best scalloped potatoes he has ever had. Thank you! Fantastic recipe that I won’t be afraid to make for company!
Jennifer Kaufman says
Making a double batch today. I will let you know how it goes.
Danielle says
Am I the only one who always has has to cook scalloped potatoes FAR longer than the recipe calls for? Any tips? So far im going on 2 hours and not done yet.
Gayle says
Be sure to slice very thin, and keep the foil on longer to steam the potatoes. Add more broth to ensure the sauce can cover the potatoes
Madie says
Great recipe, but I would have liked more sauce. Will make again, but with 1 1/2 times the amount of sauce.
Julie says
Absolutely delicious! I made this for my family’s 2021 New Year’s Day meal! My family loved them! I need to make sure the potatoes are more separated next time because several of them were under cooked but the sauce was absolutely perfect and easy to make! I will definitely be making this again! Thank you!
Sheryl says
Great recipe. I will do this one again. I added a bit more cheese. Mozzarella and sharp is what I used.
Stephanie says
I did too much sprinkle of thyme. It was still a good recipe. I usually use Lipton’s dried onion soup like my grandmother used to make hers. Next time I am going to add some more cheese!
Jeanine says
Excellent. I omitted the cheddar cheese because we were out, and sprinkled parmesan on top for the last 15 minutes.
Sydney says
Can I make these ahead of time and have it in the fridge overnight? And what would new baking time be? Thanks!
Yvonne says
Can this be made with almond flour for those who are gluten free?
Layne Kangas says
I haven’t tried it with almond flour, so I can’t say for sure how it would turn out or what the measurements would be. Let me know if you try it that way!
Maura Lacelle says
Made these scalloped potatoes for Easter dinner to go with baked ham. It was delicious and flavourful. Will be making this again. It’s a keeper, thank you..
Lacey says
Super yummy! I used russet potatoes rather than Yukon as I like the potatoes more on the tender side and used Romano cheese rather than the cheddar. The dish was a huge hit with the crowd!
Julie H says
Very good recipe. Easier than I thought it was going to be while reading the recipe. I only made 3/4 of a recipe in a round dish. There was more than enough for the 5 of us, with leftovers. It was very creamy & yummy. Thank you to your grandma!
Elizabeth says
Another hit! This is one of the first recipes for Scalloped Potatoes that doesn’t call for 2 sticks of butter + whole milk + heavy cream + tons of cheese. Normal amounts of butter and milk and only 1 cup of cheese and it was plenty cheesy and delicious. Thank you!
Amanda says
Great recipe! Just wondering if it needs to be cooked before freezing?
Layne Kangas says
Hi, Amanda – yes, that’s how we did it! Enjoy!
Chels says
So good!! This was my first time making this dish and I picked THE BEST recipe!! Thanks for sharing!
Tara says
These were delicious!
Tara says
The best scalloped potato recipe! This will be our second time making them and I will keep this recipe in my arsenal forevermore!
Vernette says
Do these potatoes cook up to a soft potatoe? I have made so many recipes and the potatoes always stay hard, no matter how long I cook them. Would doubling the sauce made them softer?
Layne Kangas says
Hi, Vernette – you could add more sauce if you’d like but I’m not sure how much that will change the potatoes. The type of potato used and how thin you slice them would also have an impact.
Dianne D says
Hello Vernette!
I always have that problem also. I started boiling my potatoes for about 3-4 min and then drain , then put them in cold water to stop the cooking process. Drain again then add my sauce to the potatoes and put in oven. Little extra step but I don’t like biting into a crunchy potato. Don’t want to boil them to long or they will get mushy and break apart. Hope this helps you!
Rachel says
Vernette, I have had this problem before when the potatoes aren’t ripe!
Maria Ellis says
Can you put this together and put in fridge over overnight and bake next day?
Layne Kangas says
Hi, Maria – you can definitely prepare this dish ahead of time. Store in the fridge covered in plastic wrap for up to 3 days before baking. Enjoy!
Anne says
Hello! I’ve made your scallop recipe before and it was, hands down, the best I’ve ever made! So thank you! I want to make it again, however, this time I’d like to prepare it a day ahead if possible. I see that you’ve said this is doable, but I’d like to know if you think it’s better prepared the day of? If so, I can wait.
Joy says
My favorite scalloped potatoes recipe!
Katie says
So good!! Hands down the best scalloped potatoes I’ve ever had and easy to make! I’ll be making these again. Thanks for sharing the recipe.
Helen says
Amazing recipe! My Mom used the layering method with potatoes, onions then dabs of butter, and covered with flour repeated then covered with hot milk so that’s what I did for the last 30 years. This is WAY better. Thanks. Made them with ham for Easter Sunday. Best ever
Nancy Henry says
I made a few adjustments – subtracted 1/2 cup of milk and added 1/2 cup of cheese. I drizzled a bit more milk over the top before baking. I added 10 minutes to covered baking, and added extra cheese on top during the last 10 minutes of uncovered baking. It was a huge hit for Easter dinner!
Mark Lubianski says
Came out fantastic. I added ham to for a complete meal.
Cheryl Yoakum says
I love to layer pork chops or polish sausage in my scalloped potatoes also
Duane says
I made these today with chicken fried steaks. I love to cook and these were the best scallop potatoes I have had. I added one jalapeño and cooked it with the onion and garlic to give it a little bite. Delicious!! Great recipe and will be making them again this winter. I cut thin but still had to cook longer, but we’ll worth the wait. Thanks
Sgflug says
This is way, way better than the old fashioned layering method . Delicious ! But as I served it, the sauce kind of looked curdled , but tasted great! I used more shredded cheddar than the recipe called for, I wonder if that was the problem ?
Shayne Hanvy says
I’ve made these a couple of times and they’re my families favorite scalloped potato recipe. However, could these be made in the crockpot?
Layne Kangas says
Hi, Shayne – we haven’t tested using a crockpot for them, so I’m not sure! Please let me know if you try it.
Catherine says
Can these be cooked with roast at a lower temperature
Elizabeth Blank says
I’ve made these and serve with a cooked ham!
April Stemann says
I’d make this and add broccoli and ham to it. Looks delicious!!
Sandy says
Recipe sounds amazing. Similar to what I already make but never thought of using chicken stock. Will definitely give this a try and serve with ham or schnitzel or even chicken. Anything goes!!
Maureen says
Just made these for Christmas. They turned out perfect. Loved by all and willl make again. Served them with prime rib. Lots of cheese to satisfy everyone’s appetite.
Betty Pritchett says
I will definitely try this recipe. I love potatoes cooked any way. This sounds delicious!
Jean says
This was so good. I usually make the kind in the box but decided to try your recipe. Came out great. I put leftover ham in it and topped it with a few breadcrumbs. Delicious
Art says
Have made this way for awhile now family love it we like to have it with meatloaf or whole chicken
Betsy Heimlich says
So good! I always add ham to scalloped potatoes.
Walter says
I think I would add some thin cubed ham to the scallop potato’s, other than that they are great.
Fran Greathouse says
I would probably add the Ham to add the protein and to serve as a main dish, but it also sounds great leaving out the ham. thanks
Lisa Terry says
To answer your question on what toppings I would use. I would add crumbled fryed bacon and chopped green onions.
This recipe is delicious!
Shaunda Snider says
I would serve baked ham with these scalloped potatoes.
Nancy Wood says
Without the addition of ham these are just plain potatoes! I have always added in chunks of ham, leftovers if any, otherwise buy a piece of ham steak and cube it up, adding in before each layer. Delicious! Unless you add the ham it only deserves 4 stars😉
John Agatone says
Absolutely love this recipe exactly the way it is. I did this along with two burgers, no bun and green beans. Made my wife very happy and there was leftovers for two more meals.
Leanne Johnston says
Almost exactly like the classic recipe my mom passed down to me! Very good minus the thyme.. my husband loathes thyme! But still yummy!
Also layer very very thinly sliced onion between potato layers
Sonya Sloan says
I would serve this potato recipe with Corned Beef and cabbage because this combo needs some jazzing up. Yummyumm.
Gabriela B. says
Would you like to add ham to this scalloped potatoes recipe?
– I’d add ham, peppers and onions.
Teresa Gerber says
I would definitely serve this with pork chops!!
Kate says
Make them Loaded Scallop Potatoes Top it all with Sour Cream, Bacon cut into small pcs.dices green onion , few jalapeño pcs., chopped , touch of Salsa, drizzle jar nacho cheese over all
Kay says
Sounds delicious, I would serve this with a roasted red pepper flattened chicken and garden salad with a balsamic vinaigrette.
Lori Pennington says
We love scallop potatoes I make them extra cheesy and with ham…….
Jane Shamburger says
I would add bacon and jalapeños with some cream cheese added as well. YUMMY!!
Jane Shamburger says
I would fry some bacon to crumble along with jalapeños and cream cheese.YUMMY!!
Pat says
I would add Ham to this.
Debbie says
I love scalloped potatoes! Made them for Xmas! Will try this recipe and add bacon and onions! YUMMY ❤️
Lynn Robinson says
dad has been wanting scalloped potatoes forever and there’s finally a recipe that sounds easy enuf for even me! Thanks!
Sandra Baines says
Scalloped potatoes were delicious and would serve this dish with baked ham and pineapple.
Barbara Wilbanks says
I would add diced ham. To my family there is nothing better than scalloped potatoes and ham. This is at least a once or twice a month meal for us. Left overs are fabulous.
Laurie says
I make these extra cheezy and add fresh bacon bits, chopped green onion and more cheese on top
Serve with ham and just about everything
Rejeanne says
I would serve this with roasted chicken, green beans and green salad.
GayNor says
I love this recipe for Scallopped potatoes.
I would follow your recipe for BREAD CRUMBS
to top off the taste on top of the dish.
Janett says
Hello! Made ur Vintage Scallop Potatoes for Christmas dinner as a side dish with Beef Tenderloin! So yummy and perfect!! I really enjoyed making them and the instructions were excellent. Each of my guest made comments on how tasty they were and several had second serving!! Thank you for sharing and Happy New Year!!
Paul says
I’d like to add ham to this recipe!
LeeAnn says
I halved this recipe as it is only my husband and myself. We both loved this! I added chopped ham and green beans to recipe, Baked for an hour. This had great flavor and easy to make. This will be on dinner rotation. Thanks for the great recipe!
Lu says
Thanks I was wanting to half recipe also
Kathy says
These are good. Even better the next day. I chose to use half and half for extra creaminess. No problem with curdling. I used white cheddar block style (as noted) because I didn’t want it yellow on top (weird, I know). I received nice sharp knives for Xmas and that made slicing and dicing a breeze. Everyone liked them and received leftovers. I appreciated that your recipe is for a 9X13 pan; most others I looked were for half that size. Thanks!
Wendy says
I have always been on the hunt for a good scalloped potato recipe until I found this one! So flavourful and cheesy my family loves it. This is my go to recipe forever!
Wendy Aucoin says
This has got to be the best scalloped potato recipe I have ever had! It is so flavourful and my family just loves it. I serve it with a nice bone in ham. This recipe has become my family favorite hands down!
Nancy says
My go to scalloped potatoes recipe! Always a hit! Just curious if it would work to cook in a slow cooker?
Tracy Skinner says
Can I add peas to this. I normally add peas mixed with the potatoes, then at the last 15 minutes add polska kielbasa sausage on top, but I don’t normally add cheese to my scalloped potatoes.
Layne Kangas says
Hi, Tracy – that would probably be yummy, enjoy!
Pamela Falconer says
The best scalloped potatoes I’ve made in a long time. The sauce was creamy and full of flavour. I added leftover ham in between the layers and broccoli on the side. Family loved it! This will now be my go to scalloped potato recipe. Thanks for sharing!
Joanne Jones says
I love this easy potato recipe! Whenever I make it the baking dish comes back empty!
Rebecca says
Can I add can of cream mushroom soup or any creamed of soup
Layne Kangas says
Hi, Rebecca – you can use a different cream soup if you prefer, enjoy!
Lily Kleind says
Can you put it together the night before, and bake it the next day?
Layne Kangas says
Hi, Lily – yes, you can! Enjoy!
Mar says
Delicious! I did have to bake for 2 hours….but otherwise spot on. The cheese i had on hand was cheddar gruyere. Cannot wait to make again!
Yvonne says
I have made this so many time I’ve lost count. It’s the only scalloped potatoes recipe I use. It’s the best. I don’t always have fresh thyme so I use dried thyme. It’s works well. Leftovers (if there is any) are great the next day.
.
Holly Gay-Lariviere says
Delicious, flavourful sauce. Will definitely make again.
Elizabeth Dietz says
Best scalloped potatoes I have had.
Can I freeze them?
Martin says
I added Parm to the sauce. Had to cook 2 hours. But very good. I’ll make again.
Tara says
Easy and delicious! I doubled for our family gathering and these were a total hit! Delicious !!
margaret evans says
It was the best scallop potatoes that I have had. Made them for Easter and everyone loved them. I did had more garlic and cheese.
Brandi says
These turned out amazing! My family loved them and said they were the best scalloped potatoes they’ve ever had!! Thank you!!
J says
Great and versatile dish. I used almond milk, no chicken broth, so I used water. I added parsley, a pinch of allspice, and a pinch of paprika to the thyme recipe. I used cheddar and Parmesan cheese. The whole pan was gone in a flash!
Dawn Moss says
Just as they should be. Potatoes are perfect, not soggy and not hard. Great flavour. Nothing fussy just great scalloped potatoes