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These easy homemade creamy scalloped potatoes are tender, golden, and bathed in a silky cream sauce with a hint of garlic and smoked paprika. There’s no cheese here, just thin potato layers baked in a rich, velvety sauce until bubbling.
They’re the classic holiday side dish that disappears first, and the one everyone asks you to bring again.
Ingredients
- 1.2 kg potatoes, peeled and thinly sliced (2.5 lbs)
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
How to Make Creamy Scalloped Potatoes
Step 1: Preheat and Prep the Dish
Preheat your oven to 180°C (350°F). Grease a baking dish with a little of the butter, keeping the rest for the sauce.
Step 2: Make the Roux
In a saucepan over medium heat, melt the remaining butter. Whisk in the flour and cook for 1 minute to take away the raw flour taste.
Step 3: Build the Cream Sauce
Gradually whisk in the milk and cream until the sauce is smooth. Add the salt, black pepper, smoked paprika, and garlic powder. Cook for 3 to 5 minutes, stirring, until the sauce thickens slightly.
Step 4: Layer the Potatoes and Sauce
Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour over half of the cream sauce. Repeat with the remaining potatoes and sauce, pressing gently so the potatoes are mostly submerged.
Step 5: Bake Covered
Cover the dish tightly with foil and bake for 45 minutes. The foil traps steam and cooks the potatoes through.
Step 6: Bake Uncovered
Remove the foil and bake for a further 15 minutes, until the top is bubbling and lightly golden.
Step 7: Rest and Serve
Let the scalloped potatoes rest for 5 to 10 minutes before serving. This lets the sauce thicken and settle so the layers hold together when you scoop.
Recipe Notes
- Slice the potatoes thinly and evenly. Uniform slices cook at the same rate. A mandoline makes this easy.
- Cook the roux for a full minute. It removes the raw flour taste and helps thicken the sauce.
- Cover tightly with foil. It steams the potatoes until tender before the top browns.
- Don’t skip the rest time. The sauce thickens as it sits, so the layers cut cleanly.
- Use both milk and cream. The milk lightens the sauce while the cream keeps it rich and smooth.
- Smoked paprika adds depth. It gives a subtle smoky warmth without any heat.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat covered in a 160°C (325°F) oven until warmed through.
Freezer: Not recommended. The cream-based sauce can separate and turn grainy after thawing.
Make ahead: Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the covered bake time if going straight from the fridge.
Creamy Scalloped Potatoes
Easy homemade creamy scalloped potatoes with thinly sliced potatoes baked in a silky garlic and smoked paprika cream sauce, with no cheese needed.
Ingredients
- 1.2 kg potatoes, peeled and thinly sliced (2.5 lbs)
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 180°C (350°F). Grease a baking dish with a little of the butter.
- Melt the remaining butter in a saucepan. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk and cream. Add the salt, pepper, paprika, and garlic powder. Cook for 3 to 5 minutes until slightly thickened.
- Layer half the potatoes in the dish, pour over half the sauce, then repeat.
- Cover tightly with foil and bake for 45 minutes.
- Remove the foil and bake for 15 minutes more until bubbling and golden.
- Rest for 5 to 10 minutes before serving.
Notes
- Slice the potatoes thinly and evenly so they cook at the same rate.
- Assemble up to 24 hours ahead and refrigerate before baking.
- Not suitable for freezing.
Frequently Asked Questions
Can I make creamy scalloped potatoes ahead of time?
Yes. Assemble the dish, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the covered bake time since it’s starting cold.
Why use both milk and cream?
The milk lightens the sauce, while the cream keeps it rich and smooth. Using cream alone can feel heavy, and milk alone can turn thin or split.
What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes are baked in a creamy sauce, while au gratin potatoes usually include cheese and a browned topping. This recipe is a classic scalloped version without cheese.
What kind of potatoes are best for scalloped potatoes?
Yukon Gold potatoes hold their shape and have a buttery flavor. Russets work too and give a softer, more tender result. Either is a good choice for this recipe.
Do I have to peel the potatoes?
Yes, for the silkiest texture, but it isn’t essential. If you prefer to keep the skins on, scrub them well and slice them thinly.
Why are my scalloped potatoes still firm?
The slices may be too thick, or the dish wasn’t covered tightly enough. Slice the potatoes thinly, seal the foil well, and bake until a knife slides through easily.
Why did my sauce curdle?
Curdling usually happens if the sauce boils hard or the dish is baked at too high a temperature. Keep the sauce at a gentle simmer and bake at 180°C (350°F).
Can I freeze scalloped potatoes?
It isn’t recommended. The cream sauce tends to separate when frozen and thawed. Refrigerate leftovers and eat them within 3 days.
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