14 Delicious Creamy Scalloped Potatoes Recipes

There’s something undeniably comforting about a dish of creamy scalloped potatoes, isn’t there? Whether you’re rounding out a holiday feast or just craving some cozy comfort food, these 14 recipes promise to deliver that perfect blend of tender potatoes and rich, creamy goodness. From classic takes to innovative twists, get ready to find your next favorite dish in this roundup. Let’s dig in!

Classic Creamy Scalloped Potatoes

Craving something cozy and comforting? You can’t go wrong with classic creamy scalloped potatoes. It’s the ultimate side dish that feels like a hug on a plate.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream, rich and velvety
• 1/2 cup whole milk, fresh and creamy
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves, aromatic
• 1/2 tsp nutmeg, freshly grated
• 1 1/2 cups Gruyère cheese, shredded
• 1/2 cup Parmesan cheese, finely grated
• Salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with unsalted butter.
2. In a medium saucepan, combine heavy cream, whole milk, minced garlic, fresh thyme leaves, and freshly grated nutmeg. Heat over medium until just simmering, then remove from heat.
3. Layer half of the thinly sliced Yukon Gold potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the shredded Gruyère and finely grated Parmesan. Season with salt and freshly ground black pepper.
4. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
6. Let the scalloped potatoes rest for 10 minutes before serving. This allows the sauce to thicken slightly.

Buttery, creamy, and with just the right amount of chew from the melted Gruyère, these scalloped potatoes are a dream. Try serving them alongside a simple roasted chicken or as part of your holiday spread for a dish that’s sure to impress.

Garlic Parmesan Creamy Scalloped Potatoes

Zesty and comforting, this dish is your go-to for a creamy, cheesy side that steals the show. You’ll love how the garlic and Parmesan blend into a rich, velvety sauce that hugs each slice of potato.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 cup heavy cream, luxuriously thick
• 1/2 cup whole milk, creamy and rich
• 3 cloves garlic, minced to aromatic perfection
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, for a silky base
• 1 tsp salt, to enhance flavors
• 1/2 tsp black pepper, freshly ground for a bit of spice
• 1/4 tsp nutmeg, for a warm, subtle depth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium saucepan over low heat, melt the unsalted butter until it’s just bubbling, about 1 minute.
3. Add the minced garlic to the butter, sautéing until fragrant, roughly 30 seconds, to unlock its flavor.
4. Pour in the heavy cream and whole milk, stirring gently to combine with the garlic butter. Tip: Keep the heat low to prevent the dairy from separating.
5. Whisk in the salt, black pepper, and nutmeg, blending the spices evenly throughout the sauce.
6. Layer half of the thinly sliced potatoes in a greased 9×13-inch baking dish, overlapping slightly for even cooking.
7. Pour half of the cream mixture over the first layer of potatoes, then sprinkle with half of the grated Parmesan cheese.
8. Repeat the layers with the remaining potatoes, cream mixture, and Parmesan cheese. Tip: Press down lightly on the top layer to ensure all potatoes are submerged in the sauce.
9. Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 20 minutes until the top is golden and bubbly. Tip: Let it rest for 5 minutes before serving to allow the sauce to thicken.

Perfectly tender potatoes soak up the garlic Parmesan cream, creating layers of flavor in every bite. Serve it alongside a crisp green salad or as the star of your next brunch spread.

Cheesy Bacon Creamy Scalloped Potatoes

You know those dishes that just scream comfort? This one’s a total hug in a baking dish, perfect for when you’re craving something indulgent.

Ingredients

• 2 lbs russet potatoes, thinly sliced to 1/8 inch
• 1 1/2 cups heavy cream, rich and velvety
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup crispy bacon, chopped into bite-sized pieces
• 2 cloves garlic, minced to release their aromatic punch
• 1 tsp salt, for that essential seasoning
• 1/2 tsp black pepper, freshly ground for a bit of spice
• 1/4 tsp nutmeg, for a subtle warmth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Heat over medium until it just begins to simmer, then remove from heat. This infuses the cream with flavor.
3. Layer half of the thinly sliced potatoes in a greased 9×13 inch baking dish, overlapping slightly. Tip: Even layers ensure even cooking.
4. Pour half of the warm cream mixture over the potatoes, then sprinkle with half the cheddar cheese and bacon.
5. Repeat the layers with the remaining potatoes, cream mixture, cheese, and bacon. Tip: Press down lightly to submerge the potatoes in the cream.
6. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for another 20-25 minutes until the top is golden and bubbly. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken.

Mmm, the result? Creamy, cheesy layers with a hint of garlic and the smoky crunch of bacon. Serve it straight from the dish for a family-style meal that’ll have everyone reaching for seconds.

Herbed Creamy Scalloped Potatoes

Kick off your comfort food game with these herbed creamy scalloped potatoes. They’re the perfect side dish that turns any meal into something special, with layers of tender potatoes swimming in a rich, herb-infused cream sauce.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8 inch
• 1 1/2 cups heavy cream, velvety and rich
• 1/2 cup whole milk, fresh and creamy
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tbsp fresh rosemary, minced
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 cup Gruyère cheese, shredded for melty goodness

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium saucepan, combine the heavy cream, whole milk, minced garlic, thyme, rosemary, salt, and black pepper. Heat over medium until the mixture is warm but not boiling, about 3 minutes, to infuse the flavors.
3. Layer half of the thinly sliced potatoes in a greased 9×13 inch baking dish, overlapping slightly for even cooking.
4. Pour half of the warm cream mixture over the first layer of potatoes, ensuring they’re fully coated for maximum creaminess.
5. Repeat with the remaining potatoes and cream mixture, then sprinkle the shredded Gruyère cheese evenly over the top for a golden, cheesy crust.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
7. Let the scalloped potatoes rest for 10 minutes before serving to allow the layers to set perfectly.

Unbelievably creamy and packed with herby flavors, these scalloped potatoes are a dreamy side that pairs wonderfully with roasted meats or stands proudly on its own. Try serving them with a sprinkle of extra fresh herbs on top for a pop of color and freshness.

Spicy Jalapeno Creamy Scalloped Potatoes

Oh, you’re in for a treat with this one. Imagine layers of thinly sliced potatoes, bathed in a spicy jalapeno cream sauce, baked to golden perfection. It’s the ultimate comfort food with a kick that’ll have you coming back for seconds.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8 inch
• 2 cups heavy cream, rich and velvety
• 2 jalapenos, seeds removed and finely diced for a manageable heat
• 1 cup sharp cheddar cheese, freshly grated for maximum meltiness
• 1/2 cup Parmesan cheese, finely grated for a salty crunch
• 2 cloves garlic, minced to infuse every bite with flavor
• 1 tbsp unsalted butter, for greasing the dish
• 1 tsp salt, to enhance all the flavors
• 1/2 tsp black pepper, freshly ground for a bit of spice

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the unsalted butter.
2. In a medium saucepan, combine the heavy cream, diced jalapenos, minced garlic, salt, and black pepper. Heat over medium until it just begins to simmer, then remove from heat. Tip: Letting the cream mixture sit for 5 minutes off the heat will deepen the flavors.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, then pour half of the cream mixture over them. Sprinkle with half of the cheddar and Parmesan cheeses.
4. Repeat the layers with the remaining potatoes, cream mixture, and cheeses. Tip: Pressing down lightly on the top layer ensures even cooking.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown. Tip: Let it rest for 10 minutes before serving to allow the sauce to thicken.

You’ll love the creamy texture with just the right amount of spice from the jalapenos. Serve it alongside a crisp green salad or as a bold side to your favorite grilled meats for a meal that’s anything but ordinary.

Mushroom and Thyme Creamy Scalloped Potatoes

Now, who doesn’t love a dish that combines the earthy flavors of mushrooms with the aromatic touch of thyme, all nestled in creamy, scalloped potatoes? It’s the kind of comfort food that feels like a hug on a plate.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream, rich and velvety
• 1 cup whole milk, fresh and creamy
• 2 cups cremini mushrooms, sliced and earthy
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp fresh thyme leaves, fragrant and slightly lemony
• 1 tsp garlic powder, for a subtle kick
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/2 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s golden and bubbling.
3. Add the sliced cremini mushrooms to the skillet, sautéing them until they’re golden brown and their earthy aroma fills the kitchen, about 5 minutes.
4. Layer the thinly sliced Yukon Gold potatoes in a greased baking dish, alternating with the sautéed mushrooms and sprinkling each layer with fresh thyme leaves, garlic powder, salt, and black pepper.
5. In a medium bowl, whisk together the heavy cream and whole milk until smooth, then pour this creamy mixture over the layered potatoes and mushrooms, ensuring everything is well-coated.
6. Sprinkle the grated Parmesan cheese evenly over the top for a golden, cheesy crust.
7. Cover the baking dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

With each bite, you’ll experience the creamy texture of the potatoes, the earthy depth of the mushrooms, and the aromatic hint of thyme. Serve it alongside a crisp green salad or as a decadent side to your favorite roast for a meal that’s sure to impress.

Sweet Potato Creamy Scalloped Potatoes

Zesty and comforting, this dish is a twist on the classic scalloped potatoes that you’re going to love. It’s creamy, it’s sweet, and it’s packed with flavors that make it a perfect side for any meal.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced
• 1 cup heavy cream, rich and velvety
• 1/2 cup whole milk, fresh and creamy
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves, fragrant and earthy
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with unsalted butter.
2. In a medium saucepan, combine heavy cream, whole milk, minced garlic, thyme leaves, salt, and black pepper. Heat over medium until just simmering, then remove from heat.
3. Layer half of the thinly sliced sweet potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the grated Parmesan cheese.
4. Repeat the layers with the remaining sweet potatoes, cream mixture, and Parmesan cheese.
5. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Tender sweet potatoes meld beautifully with the creamy, garlic-infused sauce, creating a dish that’s both hearty and elegant. Serve it alongside a crisp green salad or as a luxurious side to roasted meats for a meal that’s sure to impress.

Caramelized Onion Creamy Scalloped Potatoes

Back in the day, comfort food was all about simplicity and heart. Today, we’re taking that nostalgia and dialing it up with a dish that’s creamy, dreamy, and packed with flavor. You’re going to love how these caramelized onions add a sweet depth to the classic scalloped potatoes.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8 inch
• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter, plus extra for greasing
• 2 cups heavy cream, warmed
• 1 cup whole milk, warmed
• 1 1/2 cups Gruyère cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and butter a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onions and a pinch of salt, cooking slowly until golden and caramelized, about 25 minutes. Stir occasionally to prevent burning.
3. Layer half of the potato slices in the prepared dish, overlapping slightly. Sprinkle with half of the salt, pepper, and nutmeg.
4. Spread the caramelized onions evenly over the potatoes, then sprinkle with half of the Gruyère and Parmesan.
5. Repeat the layers with the remaining potatoes, seasonings, and cheeses.
6. Pour the warm cream and milk mixture over the potatoes, ensuring it seeps between the layers.
7. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for another 30 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

With each bite, you’ll get the perfect balance of creamy potatoes, sweet onions, and a crispy cheese topping. Try serving it alongside a crisp green salad to cut through the richness.

Truffle Oil Creamy Scalloped Potatoes

Oh, you’re in for a treat with this one. Imagine layers of thinly sliced potatoes, bathed in a creamy, truffle-infused sauce, baked to golden perfection. It’s the ultimate comfort food with a luxurious twist.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8 inch
• 1 cup heavy cream, rich and velvety
• 1/2 cup whole milk, fresh and creamy
• 2 tbsp truffle oil, aromatic and earthy
• 1 cup grated Gruyère cheese, sharp and nutty
• 1/2 cup grated Parmesan cheese, salty and tangy
• 2 cloves garlic, minced finely
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with unsalted butter.
2. In a large bowl, whisk together heavy cream, whole milk, truffle oil, minced garlic, salt, and black pepper until well combined.
3. Layer half of the thinly sliced potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère and Parmesan cheeses.
4. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
5. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This helps the potatoes cook evenly and absorb the flavors.
6. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
7. Let the dish rest for 10 minutes before serving. Tip: This allows the sauce to thicken slightly for the perfect consistency.

Fluffy, creamy, and packed with the earthy aroma of truffle, these scalloped potatoes are a showstopper. Serve them alongside a crisp green salad or as the star of your next dinner party. They’re sure to impress.

Spinach and Artichoke Creamy Scalloped Potatoes

Got a crowd to feed or just craving something cozy? These Spinach and Artichoke Creamy Scalloped Potatoes are your ticket to comfort food heaven, blending creamy, cheesy goodness with a veggie-packed punch.

Ingredients

• 2 lbs russet potatoes, thinly sliced to 1/8-inch thickness
• 1 cup fresh spinach, roughly chopped
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1 1/2 cups heavy cream, rich and velvety
• 1 cup grated Parmesan cheese, sharp and nutty
• 1/2 cup shredded mozzarella cheese, melty and stretchy
• 2 cloves garlic, minced
• 1 tbsp unsalted butter, for greasing
• 1/2 tsp salt, fine and evenly dispersing
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with unsalted butter to prevent sticking.
2. In a large bowl, combine the thinly sliced russet potatoes, chopped fresh spinach, and chopped marinated artichoke hearts. Toss gently to distribute the veggies evenly among the potatoes.
3. In a separate bowl, whisk together the heavy cream, minced garlic, salt, and freshly ground black pepper. Pour this creamy mixture over the potato and veggie mix, ensuring everything is well coated.
4. Layer half of the potato mixture into the prepared baking dish. Sprinkle half of the grated Parmesan and shredded mozzarella cheeses over the top. Repeat with the remaining potatoes and cheeses.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
6. Let the dish rest for 5 minutes before serving. This allows the layers to set, making it easier to slice.

You’ll love how the creamy, cheesy layers meld with the slight tang of artichokes and the freshness of spinach. Try serving it alongside a crisp green salad for a meal that’s both indulgent and balanced.

Roasted Garlic Creamy Scalloped Potatoes

Get ready to dive into a dish that’s all about comfort and flavor. You’re going to love how these creamy, garlicky potatoes turn out, perfect for any gathering or a cozy night in.

Ingredients

• 3 lbs Yukon Gold potatoes, thinly sliced
• 4 cloves garlic, minced
• 2 cups heavy cream, rich and velvety
• 1 cup whole milk, fresh and creamy
• 1/2 cup unsalted butter, melted and golden
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, warm and aromatic
• 1 cup Gruyère cheese, shredded and nutty

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the heavy cream, whole milk, melted butter, minced garlic, salt, black pepper, and nutmeg until well combined.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, then pour half of the cream mixture over them. Repeat with the remaining potatoes and cream mixture.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This helps the potatoes cook evenly and absorb the creamy sauce.
5. Remove the foil, sprinkle the shredded Gruyère cheese evenly over the top, and bake for another 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
6. Let the dish rest for 10 minutes before serving. Tip: This allows the sauce to thicken slightly, making it easier to serve.

Delight in the creamy texture and the rich, garlicky flavor of these scalloped potatoes. Serve them alongside a crisp green salad or as a hearty side to your favorite roast for a meal that’s sure to impress.

Cheddar and Chive Creamy Scalloped Potatoes

Wow, you’re going to love these creamy, cheesy scalloped potatoes. They’re the perfect comfort food for any occasion, blending sharp cheddar and fresh chives for a dish that’s both rich and refreshing.

Ingredients

• 2 lbs russet potatoes, thinly sliced to 1/8 inch
• 2 cups heavy cream, rich and velvety
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1/4 cup fresh chives, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp nutmeg, freshly grated for warmth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the thinly sliced potatoes, heavy cream, minced garlic, salt, pepper, and nutmeg. Toss gently to ensure every slice is coated.
3. Layer half of the potato mixture in the prepared baking dish, then sprinkle half of the grated cheddar and half of the chopped chives on top.
4. Repeat with the remaining potatoes, cream mixture, cheese, and chives, creating a second layer.
5. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This helps the potatoes cook evenly without drying out.
6. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. Tip: Let it rest for 5 minutes before serving to allow the sauce to thicken.
7. For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning. Tip: This adds a delightful texture contrast.

Velvety layers of potato melt in your mouth, with the sharp cheddar and fresh chives cutting through the richness. Serve alongside a crisp green salad or as the star of your next brunch spread.

Smoked Gouda Creamy Scalloped Potatoes

Smoky, creamy, and utterly comforting, these smoked Gouda scalloped potatoes are the side dish dreams are made of. You’ll love how the rich cheese melts into layers of tender potatoes, creating a dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 1/2 cups heavy cream, velvety and rich
• 1 cup smoked Gouda cheese, freshly grated for maximum meltiness
• 2 tbsp unsalted butter, for a golden, buttery crust
• 1 tsp garlic powder, for a hint of warmth
• 1/2 tsp sea salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Butter a 9×13-inch baking dish with the unsalted butter, coating the bottom and sides evenly to prevent sticking.
3. Layer half of the thinly sliced Yukon Gold potatoes in the dish, overlapping slightly for even cooking.
4. Pour half of the heavy cream over the potatoes, then sprinkle with half of the smoked Gouda cheese, garlic powder, sea salt, and black pepper.
5. Repeat the layers with the remaining potatoes, cream, and seasonings, finishing with a generous topping of smoked Gouda.
6. Cover the dish with aluminum foil and bake for 45 minutes to allow the potatoes to become tender.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
8. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Heavenly in every bite, these scalloped potatoes boast a creamy interior with a slightly crisp top. Serve them alongside a juicy roast or as the star of your vegetarian spread for a dish that’s sure to impress.

Rosemary and Gruyere Creamy Scalloped Potatoes

Everyone loves a dish that feels like a warm hug, and this one’s no exception. Imagine layers of tender potatoes, bathed in a creamy, cheesy sauce with a hint of rosemary—it’s comfort food at its finest.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
• 1 1/2 cups heavy cream, rich and velvety
• 1 cup Gruyere cheese, freshly grated
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the softened butter.
2. Arrange half of the thinly sliced potatoes in the prepared dish, overlapping slightly for even layers.
3. Sprinkle half of the chopped rosemary, garlic powder, salt, and black pepper over the potatoes.
4. Pour half of the heavy cream over the potatoes, ensuring it seeps between the layers.
5. Repeat the layers with the remaining potatoes, rosemary, garlic powder, salt, pepper, and heavy cream.
6. Top with the freshly grated Gruyere cheese, covering the potatoes evenly.
7. Cover the dish with aluminum foil and bake for 45 minutes to allow the potatoes to soften.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
9. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Just out of the oven, these scalloped potatoes boast a creamy interior with a crispy, cheesy top. Serve them alongside a crisp green salad or as the star of your next brunch spread.

Conclusion

Hearty and comforting, these 14 scalloped potato recipes are a must-try for any home cook looking to add a creamy, delicious side to their meal. Whether you’re feeding a crowd or just craving something cozy, there’s a recipe here for you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!