Weeknight Scalloped Potatoes

Scalloped potatoes usually means a long bake time, but not with this method! Everything starts on the stovetop so the potatoes are tender before they even hit the oven. That means you get creamy, garlicky layers with a golden cheesy top in about 30 minutes. It’s weeknight-friendly, but fancy enough for holiday dinners.

These are perfect to serve alongside a roasted turkey breast or spiral ham.

Why My Recipe

• Quick stovetop start speeds up baking for a 30-minute side dish.
• Simple ingredients with Parmesan, nutmeg, and garlic for flavor.
• One-pan option keeps prep and cleanup minimal.

I don’t know about you, but as much as I love scalloped potatoes, I rarely make them because they take too long. This method is actually adapted from a technique developed by the brilliant folks over at Cook’s Illustrated, and let me tell you, it’s a game-changer. By simmering the potatoes first, you cut the baking time way down while still getting everything you love about scalloped potatoes. Parmesan, garlic, and a tiny pinch of nutmeg make the whole dish shine. And if you want even fewer dishes, you can keep it all in a small Dutch oven from start to finish.

Ingredient Notes

• Russet Potatoes: Their high starch content helps thicken the sauce and keeps the slices from falling apart. Slice them evenly, about 1/8-inch thick, for the best texture.
• Salted Butter: Using salted butter just means you won’t need to add quite as much salt later. If you only have unsalted, just add an extra pinch of salt.
• Minced Garlic: Freshly minced has the best flavor, but pre-minced from a jar works too. It just has a slightly more bitter flavor.
• Heavy Cream: You can substitute with half-and-half, but the sauce will be slightly thinner.
• Chicken Broth: Vegetable broth works if you want to keep it vegetarian.
• Salt: Adjust to taste if your broth is salted. Start with less and taste as you go.
• Black Pepper: Freshly cracked pepper adds the most flavor.
• Ground Nutmeg: Just a touch enhances the creaminess of the sauce without overpowering it.
• Parmesan Cheese: Freshly grated melts more smoothly and gives better flavor than pre-shredded.

Potato Science

Potatoes aren’t all built the same, and the type you use really does change how your scalloped potatoes turn out. The difference comes down to starch levels.

Russet Potatoes (High-Starch): This is the classic choice for a reason. Russets have lots of starch, which means as they cook, they naturally thicken the cream into that silky sauce we all love. They also have a drier texture, so they soak up flavor and stay in nice, tender layers instead of sliding into mush.

Yukon Gold Potatoes (Medium-Starch): If you like your potatoes a little creamier and buttery, Yukon Golds are a great option. They don’t release as much starch, so your sauce might not be quite as thick, but they give you a rich, almost custardy bite.

Red Potatoes (Low-Starch/Waxy): Reds will absolutely hold their shape, but they don’t give you much help with the sauce. If you use them, expect a firmer texture and a thinner cream base. Totally fine if that’s your style, but it won’t feel quite like classic scalloped potatoes.

Potato Slicing Options

Even slices are the secret to scalloped potatoes that cook evenly and get that perfect tender bite. A mandoline will give you consistent 1/8-inch slices in no time, but if you don’t have one, a food processor with a slicing blade or a sharp chef’s knife works too. Some cheese graters also have a slicing side that can work.

If you’re slicing by hand, cut the potato in half lengthwise first for a flat surface. It makes things safer and easier.

Pan Choices

This recipe gives you two ways to bake: keep everything in one pot or transfer to a baking dish.

If you have a smaller 2 to 3 quart oven-safe pot, you can cook and bake everything in the same dish. That’s the easiest route and it’s super convenient, but a lot of people don’t have such a small oven-safe pot.

Most Dutch ovens are pretty big, usually around 6 quarts, and that’s way too much space for this recipe. The potatoes will just spread out and won’t bake up the way you want. In that case, transfer everything into a 9×9 pan or a 1 1/2 to 2-quart casserole dish to finish baking.

Cheesy Variations

Parmesan keeps this dish classic, but you can have fun with the cheese here.

Sharp cheddar adds a bold flavor, Gruyère gives a nutty richness, and Fontina melts so nicely into the cream. You can even do a mix of any of them. Just keep the total amount of cheese around 1/2 to 1 cup so the sauce doesn’t get too heavy.

Scaling the Recipe

Need more than 4 servings? This recipe scales easily. For about 8 people, double the ingredients and use a 9×13-inch baking dish. For a crowd of 12 to 16, triple the recipe and split it between two 9×13 pans. Keep in mind that larger batches may take an extra 10 to 15 minutes in the oven, so start checking for doneness around the 30-minute mark.

Make-Ahead Option

You can assemble the potatoes up to 24 hours in advance. Follow the recipe through simmering and transferring to your baking dish, then cover tightly with foil and refrigerate.

When you’re ready to bake, let the dish sit out for 20–30 minutes while your oven heats, then top with cheese and bake as directed. You may need to add 5–10 minutes since it’s starting cold.

Serving Suggestions

Scalloped potatoes are a side dish that goes with just about everything. They’re perfect with roasted chicken, a glazed ham steak, or a juicy beef ribeye. And honestly? They’re so good you might just make them the star of the plate.