Scalloped Potatoes


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Scalloped potatoes are a classic, indulgent side dish. Thinly sliced potatoes are layered with a creamy sauce, then baked til golden brown. It’s rich, cheesy, and super flavorful. There’s no doubt your guests will be coming back for seconds on this one.

Scalloped potatoes in a pan.

When it comes to holidays or special dinners, a side of potatoes seems to always make it onto the menu. Sometimes I’ll enjoy creamy mashed potatoes or garlic roasted potatoes. But, it never hurts to kick it up a notch and hop on the cheesy potato bandwagon. Enter these cheesy scalloped potatoes. 

This dish is creamy, flavorful, and melt-in-your-mouth good. Not only does this recipe bring a sort of dinner-party elegance to your table, but it also brings home-y comfort food vibes. So if you’re looking for the next dish to wow your crowd, don’t look past this recipe. It’s always a winner.

Scalloped Potatoes Ingredients

  • Russet potatoes: Starchy potatoes are ideal for this recipe. You want them to hold their stack-like structure and be able to absorb all the creaminess at the same time.
  • Butter: A few dollops of this below and above the potato slice layers will intensify the creaminess.
  • Cheese: A four-cheese blend adds delicious layered flavor. I’m using mozzarella, asiago, gruyere, and parmesan cheese, but see below for substitutions.
  • Shallots, Fresh Thyme, Salt and Pepper: This shallot mixture is a seasoning for the potatoes, adding fresh and earthy flavors.
  • Heavy Cream: The heart of our indulgent and creamy sauce that gets absorbed by the potatoes.
  • Nutmeg: I’m using just 1/ 4 teaspoon to tie in together all the warm and rich flavors.
Slicing the potatoes for scalloped potatoes.
Making scalloped potatoes.

Cheese Substitutions

Going back to the cheese ingredients, I know a few of you will ask if there are any alternatives. So below I’ve provided a few substitutions.

  • Mozzarella → Provolone
  • Asiago → Manchego or Parmigiano Reggiano
  • Gruyere → Emmental, Comté or Raclette
  • Parmigiano Reggiano → Pecorino Romano or Grana Padano

Just make sure to buy fresh cheese and not pre-grated. Pre-grated cheese usually has anti-caking agents mixed in and does not melt as well.

How To Make Scalloped Potatoes

Scalloped potatoes can take a bit of time, but trust me. The end result is totally worth it. First, position a rack in the upper third of your oven and preheat to 425 degrees Fahrenheit.

  1. Make the shallot seasoning. In a small bowl, combined the diced shallot, chopped thyme, salt and pepper. Give it a stir and set aside.
  2. Mix the cheese blend. In another bowl combine the shredded mozzarella, asiago and gruyere cheese, and mix together.
  3. Butter it up. Add half of the butter to a large oven-safe skillet on medium-high heat.
  4. Begin layering. Spread half of the potato slices onto the skillet. Sprinkle half of the shallot mixture over the potatoes, then half of the three cheese blend. Arrange the remaining potato slices on top and sprinkle with the remaining shallot mixture.
  5. Add the cream. Pour the heavy whipping cream and add the nutmeg.
  6. Simmer. Simmer for 5 minutes on the stove. It should be nice and bubbly.
  7. Top with cheese. Dot the potatoes with the remaining butter pieces,  sprinkle the remaining three cheese blend, and top with the parmesan cheese.
  8. Bake. Transfer the skillet to the oven and bake until golden, about 25-30 minutes. Let it rest for about 5-10 minutes before serving and garnish with a fresh thyme sprig.
Scalloped potatoes in a baking dish.

A Few Extra Tips

Here’s a few tips to take note of before baking.

  • Slice your potatoes into thin, even slices. Using a mandolin will be your best friend to achieve perfect 1/8 inch slices.
  • Use an oven-safe saute pan. You’ll be transferring this recipe straight from the stovetop to the oven for a faster cook time.
  • Don’t use half and half or milk. The heavy cream is important. Otherwise, you could end up with a separated, watery texture given that there’s no flour or roux in this recipe (but yay that it’s gluten-free).
  • Let the scallop potatoes rest. Once you’ve taken the skillet out of the oven, let it cool for about 5 minutes before serving. This will help you achieve that perfect creamy, silky texture without being too watery.
Taking a serving of scalloped potatoes out of the pan.

Make This Ahead Of Time

If you’re wondering if scalloped potatoes can be made ahead of time, the answer is yes! Just follow the baking instructions, then let it cool down to room temperature. Cover and store the scalloped potatoes in the fridge for up to 4 days.

When you’re ready to re-heat, remove it from the fridge 30 minutes beforehand to let it warm up. Bake it in the oven at 350 degrees Fahrenheit until it’s warmed through.

More Classic Potato Recipes

If you’re looking for other ways to use your potatoes, here’s a few easy side dishes to whip up.

Scalloped potatoes in a baking dish.

The BEST Scalloped Potatoes

5 from 45 votes
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6 servings
Author: Lisa Bryan


Scalloped potatoes are a classic, indulgent side dish. Thinly sliced potatoes are layered with a creamy sauce, then baked til golden brown. Watch the video above to see how I make them!



  • 2 pounds russet potatoes, peeled and thinly sliced
  • 2 tablespoon butter, cut into small pieces
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup shredded asiago cheese
  • 1/3 cup shredded gruyere cheese
  • 1/4 cup freshly grated parmesan cheese
  • 1 large shallot, finely diced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups heavy cream
  • 1/4 teaspoon grated nutmeg


  • Position a rack in the upper third of your oven and preheat to 425 degrees fahrenheit.
  • In a small bowl, combine the diced shallot, chopped thyme, salt and pepper. Give it a stir and set it aside.
  • In another bowl combine the shredded mozzarella, asiago and gruyere cheeses, and mix together.
  • Add half of the butter to a large oven-safe skillet on medium-high heat. Add half of the potato slices, spreading them out.
  • Sprinkle 2/3 of the shallot mixture over the potatoes and then half of the three cheese blend.
  • Arrange the remaining potato slices on top and sprinkle with the remaining shallot mixture. Pour the cream on top and add the nutmeg.
  • Simmer for 5 minutes on the stove.
  • Dot the potatoes with the remaining butter pieces. Then sprinkle the remaining three cheese blend and top with the parmesan cheese.
  • Transfer the skillet to the oven and bake until golden, about 25-30 minutes. Let rest 5 minutes before serving and garnish with a thyme sprig.

Lisa’s Tips

  • If you don’t have an oven-safe pan, after simmering on the stove you can slide the mixture into a 13×9 oven-safe baking dish.
  • Recipe adapted from Food Network.


Calories: 518kcal | Carbohydrates: 31g | Protein: 12g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 138mg | Sodium: 679mg | Potassium: 710mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1486IU | Vitamin C: 10mg | Calcium: 292mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes, Scalloped Potatoes Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This recipe is absolutely fantastic!
    I am pretty fluid in the cheeses I have available at any given time, but this is delicious no matter which I have used.
    Thanks!5 stars

  2. I’d give this recipe even more stars if I could. I made two pans of these for New Year’s Eve and they both disappeared. Unfortunately, there were no leftovers.5 stars

    1. Yay, happy you loved the scalloped potatoes, Alan! And yes, it’s always a bummer when there’s not leftovers of the recipes we love, haha.

  3. I made this scalloped potato recipe for Christmas and it was delicious. It’s the second time I’ve made it but it looks like I didn’t rate the first time around. Thanks for another great recipe!5 stars

    1. Thanks so much for taking the time to write a review, Belinda! And I’m thrilled that you love these scalloped potatoes. :)

  4. I made this dish for thanksgiving and it came out amazing! Can’t go wrong with cheese, potatoes, butter, and cream… omg it was so good! I only had one cup of heavy cream and it still came out delicious. I needed to make a larger side dish, so I started in a pyrex pan and baked it for an hour, came out great!5 stars

  5. Hello!

    I’m having Thanksgiving for the first time.  Your recipe looks amazing!   I want to make it but I asked a few questions and see that they weren’t posted.   Could someone please let me know if baking ahead of time do we reheat it covered?

    Also if I were to double it could you recommend a round size pan?

    Thanks so much!!

    1. Hi Luane, yes, I’d recommend reheating it covered. Though you could uncover it towards the end if you’d like it crispier on top. I’ve also never doubled this recipe, so I’m not sure the exact pan size you’d need. But I do hope you enjoy the recipe for your Thanksgiving!

  6. Lisa, I am dairy free. I was wondering if I could use Kite Hill Cream Cheese in lieu of the other cheeses? I also had the idea of garnishing with crispy shallots on the top to replace the browned cheese?

    1. I haven’t tested this with that type of cheese. But if you do, please let me know how it turns out Susan!

  7. Wonderful! First time making scalloped potatoes and all of my guests loved them. We had them on Christmas and they turned out great. I doubled the recipe and still had no problems.
    Thanks for sharing this one. It will be made again during a holiday.5 stars

  8. Look, I don’t care about it being “authentic”scalloped potatoes or not…it tasted dang good! The cheese mixture is on point! And the shallots and thyme were amazing. I used 1.5 cup heavy cream and .5 cups milk because that’s what I had, and added some chopped garlic as well. I did add paprika too. The potatoes cooked well…I tried a little ahead of tomorrow :) p.s. I am brown and a bland potato recipe would’ve gotten me uninvited to family events (jk) so I appreciate the actual depth of flavor in this!!!5 stars

    1. Yes! Just follow the baking instructions, then let it cool down to room temperature. Cover and store the scalloped potatoes in the fridge for up to 4 days.

      When you’re ready to re-heat, remove it from the fridge 30 minutes beforehand to let it warm up. Bake it in the oven at 350 degrees Fahrenheit until it’s warmed through.

  9. I plan to make this for Thanksgiving. It’s one of my grandson’s favorites. Can this be made ahead of time, refrigerated, and baked before serving? Thanks for a great recipe!

    1. Yes! To make this ahead of time, just follow the baking instructions, then let it cool down to room temperature. Cover and store the scalloped potatoes in the fridge for up to 4 days.

      When you’re ready to re-heat, remove it from the fridge 30 minutes beforehand to let it warm up. Bake it in the oven at 350 degrees Fahrenheit until it’s warmed through.

  10. Holy wow, this was so delicious! I cooked it in my cast iron skillet, so the bottom layer ended up getting a little too done. That always happens to me when I cook with my cast iron in the oven though. I also didn’t get my potato to cream ratio right so it was more like a casserole but it was still so good! I used about 5 red potatoes and next time I will either add a few more or cut back on the cream. I added smoked sausage to make it a main meal and threw in a couple of carrots, diced small, and some caramelized onions to give the illusion of being at least a little healthy 😂 I kept calling it a heart attack in a bowl because it is so rich.  I think it would also be good with spinach or sautéed mushrooms added.That’s what I’ll try next time!5 stars

    1. Glad you enjoyed these scalloped potatoes Amy! Love the idea of adding smoked sausage and carrots for a full meal as well.

  11. Hi Lisa, I cooked this recipe for lunch today and it was absolutely delicious!! Extremely easy and delicious! :-) Actually it was main dish. ;-) Thank you very much!5 stars

  12. These are by far, the best scalloped potatoes that anyone in either my, or my partners family, has EVER HAD. Easy to make in advance and reheats perfectly even if you have to reheat it.a few days in a row. You need to try this recipe!5 stars

  13. Made these for Easter this year and they were a huge hit! My toddler and husband loved them. We don’t do a ton of dairy, so this was a treat for us and worth every bit of varied cheeses. It really helped deepen the flavor and I loved the thyme element. Always the best elevated recipes! 5 stars

  14. So incredibly delicious! My boyfriend, my roommate and my roommate’s girlfriend all ate this dish up and I was so happy that I made it! 5 stars

  15. I trialed this recipe this weekend in anticipation of thanksgiving and while it tasted amazing I did experience a separation or congealing of the sauce. Do you have any suggestions to help prevent this for the big day? 

    1. Hi Hannah – It is natural to have a bit of separation, due to the butter and cheese. You could always add a little arrowroot powder slurry to the milk (prob no more than 1 tbsp), which will thicken the sauce.

      1. Hi, would love to make for Thanksgiving and bake ahead.  Do you think it would get too dried out if I do that?  When reheating do you keep covered?

        Read the comment about using arrowroot?   Would you add to milk before cooking on stove?

        Thanks so much!!

      2. Yes, you can make this a few days in advance if you’d like. When you’re ready to re-heat, remove it from the fridge 30 minutes before to let it warm. Bake it in the oven at 350°F until it’s warmed through.

  16. Delicious and easy to make. I’d reduce the salt by a quarter teaspoon next time. 5 stars.5 stars

  17. Definitely a rich recipe, but sooo DELICIOUS! I LOVE that every recipe I make of yours, comes out perfect! I never have to worry if will turn out :) It also freezes well — perfect for meal prep weeks! I’ll be making this again! Once again, thanks Lisa! 5 stars

    1. Hi Camelia- Yes, this recipe is definitely more on the indulgent side. But, like I say, it’s okay to eat these types of recipes every once in awhile. Plus, this will be perfect for once the holidays come around!

  18. The scalloped potatoes were so delicious and a hit with my family! I must also compliment you on the easy to follow instructions that are clear and well thought out. I would change nothing; thank you for all you do to share, educate, and inspire.5 stars

    1. Happy to hear these instructions were easy to follow! I hope you continue to learn tons more new things here at Downshiftology for years to come :)

  19. This is the first GF recipe I have tried in a long time that a) the instructions were clear and actually worked and b) came out of the oven looking amazing and tasted like heaven with no weird texture. Loved it! Thank you for creating and sharing such a great GF recipe ❤ Completely forgot to take a photo 😯5 stars

    1. Hi Tara- Congrats on making your first GF recipe! Glad the instructions were easy to follow and resulted in the perfect set of scalloped potatoes. Can’t wait to hear what recipe you try next :)

  20. Hi Lisa,

    Finally had the opportunity to make these potatoes and they turned out perfect!  I haven’t made scalloped potatoes in years since my kids never liked them…. who could not love Betty Crocker’s boxed scallops? just add water and voilà!…. LOL!!!  now that we’re all older and wiser I thought I’d try again and this time with real and loving ingredients.  It was a little more labor intensive then my previous version, but absolutely worth it :))

    Verdict…. two thumbs up!  Perfect 10!!!

    Thanks for another amazing dish …. Cheers!5 stars

    1. Hi Gail- I’m so glad you decided to whip up scalloped potatoes again after all this time! This definitely does take more prepping work, but homemade versions are so worth it :) Happy to hear you loved the recipe!

  21. I’ve never tried making scalloped potatoes before so I don’t have much experience with failed attempts but thanks to this recipe, I won’t ever need to. This recipe is fantastic and they were so easy to make using my dutch oven. The blend of cheeses is so flavorful, I definitely will be using this recipe again once quarantine is over so I can share it with the rest of my family!5 stars

    1. Hi Natasha – Congrats on making your first batch of scalloped potatoes! I’m so glad you found this recipe easy to make and delicious :) This will definitely be a recipe to keep on hand once the holidays hit!

  22. First time making scalloped potatoes and I had to make some adjustments because of what I had available at home (social distancing makes it hard to go for groceries!). It was still so good we ended up eating 3 times more than what we should have! I substituted yellow potatoes, roux and milk, and used cheddar, mozzarella and parmigiano reggiano. I loved that it took less time in the oven because of the stovetop cooking. Thank you for the amazing recipe, can’t wait to try with the gruyere and asiago!5 stars

    1. Hi Pearl- Happy to hear this was an easy recipe for your first time making scalloped potatoes! This recipe can definitely be altered with easy substitutions as well.

  23. I made this tonight. Really wasn’t sure how it was going to taste & I’ve never made scalloped potatoes before. OMG!!!! Was this good!!!! It was very easy. I will definitely make these again.5 stars

    1. Hi Mindy- Congrats on making your first batch of scalloped potatoes! So glad you found this easy to make and delicious!

  24. One word…AMAZING!!! This is such a fantastic recipe and so, so delicious! I have forwarded it to many friends. I’ve just recently found your wonderful site and really look forward to trying more of your recipies!  Thank you!5 stars

    1. Hi Christine- Thanks so much for spreading the word! I’m glad you enjoyed these scalloped potatoes so much :) Can’t wait to see what you try next!

  25. I made this recipe last night for dinner, it was amazing. Super easy to put together and tastes so good. I added some chopped up jalapenos to the shallot mixture, the slight hit of spiciness gave it a super nice flavor with all the creaminess and buttery-ness. The only thing i wish was wish it was a healthier dish :P5 stars

    1. I love the addition of jalapenos in yours! Cheesy and spicy are a great combination :) And yes, this is the one off dish I will make from time to time that’s not generally the healthiest. But hey, here at Downshiftology we’re all about balance! And it’s okay to splurge a little when it comes to holidays.

  26. I made this for Easter and the kids loved it. I modified because I used the cheeses we had (due to quarantine I couldn’t go to the store).5 stars

  27. Made these scalloped potatoes last night with Easter dinner. They were fabulous. I was tempted to add more cheese, but I didn’t they turned out delicious. I didn’t have a skillet that can go into oven so I slid them in to a baking dish. Took a little longer to cook. Definitely will make this recipe again. Another big hit!5 stars

    1. Hi Pam- Wonderful! Glad everyone loved this side dish last night. And yes, I think there’s a good amount of cheese in this :)

  28. I made this last night for Easter dinner…The BEST scalloped potatoes I’ve ever made/eaten, and I’ve tried many recipes. Clearly the easiest and most delicious! Just shared the recipe with my sister and will be making this a lot from now on. Thank you!!5 stars

    1. Hi Susan- I’m so glad everyone enjoyed this recipe during Easter dinner! Now you always have the perfect scalloped potatoes recipe up your sleeve for the next holiday dinner :)

  29. Wow. Was a bit more involved than I thought but was, and I quote “the best scalloped potatoes ever”!!5 stars

    1. Hi Sebastian – Yep, these potatoes do need a bit of prepping time. But, the end result is definitely worth it!

  30. These scalloped potatoes were the perfect addition to our Easter dinner. So decadent and delicious! They will certainly be making appearances in future holiday meals.5 stars

  31. We made these potatoes tonight for Easter dinner and they were so delicious! Love the simple method and how quickly it all come together. Everyone loved this recipe. 5 stars

    1. Hi Jessica – I’m glad you found this recipe easy to make! The prepping can be a bit tedious, but the end results are so delicious :)

  32. Made this with Easter Dinner today, thank you so much fo his recipe. Everyone loved it, and it was so quick and easy. Two thumbs up from my whole family 👍👍5 stars

  33. Lisa, OMG these were soooooooo gooe, will never go back to the soup and flour method. However, that said, I thought I had everything I needed, but didn’t have gruyere cheese, so I used Swiss instead, and think the piece of cheese I had was Asiago, but not quite sure, but had the mozzarella and parmesean I had. They were absolutely delicious. Anxious to make again using the cheeses called for in the recipe, because I am sure they will be 10 times better. Thank you again for your awesome recipes. Hope you had a great Easter!5 stars

    1. Hi Beverly – Thrilled to hear you loved this specific recipe! The cheeses can always be substituted, and I have a few options you can use written in the post for reference. Can’t wait for you to make this again for another holiday dinner :)

  34. This was part of our Easter dinner today.  I had to fudge a bit by using half and half and dried thyme, but this presented well and tasted great. 5 stars

  35. Hi Lisa,

    These are on the menu for tomorrow. I grew up eating scalloped potatoes made with mushroom soup, I already bought the ingridents for them using the soup, however, when I saw your video this morning, I changed my mind. Luckily I have all of the ingridents to make them your way, so the new way will be on our table tomorrow for Easter dinner. Thank you for all of your wonderful videos and recipes.

  36. These look so delicious, making for Sunday. Thanks for sharing your wonderful recipes!
    Have a wonderful Easter 😄5 stars

  37. Hey Lisa,
    I know you recomment russet potatoes, but I have tons of red potatoes in my pantry right now and really want to try this recipe out. If I use red potatoes should I use less heavy cream since they’re less starchy?

    1. Hi Diana – that’s probably a smart idea. And you might want to create a roux with the butter, some GF flour (like arrowroot) and the cream first.

  38. I have to tell you anytime I see the word BEST in a recipe I become very leary but for once I was NOT at all disappointed with a recipe. These potatoes were creamy and delish. I will definitely make them again very soon! The family loved them.5 stars

    1. Hi Heidy – I’m so glad to hear that this was a winning recipe! Definitely one to keep in the books for any holiday party :)

  39. I hated scalloped potatoes as a kid because my mother would put gobs of flour into the dish to thicken the sauce. I love your idea of just using cream and cheese – that’s how they should be! I’m going to try your recipe this Easter! I can’t wait to fall in love with them!5 stars

    1. Hi Jenn- A lot of recipes use flour, but I feel that cream is a much better option! Hope you and your family enjoy this over Easter!

  40. Oh my, your scalloped potatoes look so delicious. I’ve always made mine in a baking pan, but now I want to try baking it directly in my skillet too. Less fuss. :)5 stars

    1. Hi Anita – It is so easy to bake in the skillet, and it allows the potatoes to cook and simmer on the stovetop before immediately placing in the oven.