Buttery Scalloped Potatoes for a Crowd

Feeding a large group can feel overwhelming, especially when you’re trying to make something that everyone will actually enjoy. Whether you’re hosting a holiday dinner, potluck, or family reunion, the pressure to find a side dish that’s both crowd-pleasing and manageable can be real.

That’s where this recipe for scalloped potatoes comes in handy. It’s designed to feed a big crowd without requiring you to juggle multiple dishes or spend all day in the kitchen, and the creamy, comforting flavors are guaranteed to have everyone coming back for seconds.

What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to stick with either Russet or Yukon Gold potatoes, and both work great for different reasons. Russets are the classic choice because they’re starchy and break down slightly during baking, which helps thicken the cream sauce naturally. Yukon Golds have a creamier texture and hold their shape a bit better, giving you more defined layers in your finished dish. Whichever you choose, make sure your potatoes are firm and free of green spots or sprouts. The key is slicing them evenly – about 1/8 inch thick – so they cook at the same rate and you get that perfect tender bite throughout.

Options for Substitutions

This crowd-pleasing recipe is pretty forgiving when it comes to swaps:

• Cheddar and Parmesan cheese: You can mix and match with other good melting cheeses like Gruyere, Swiss, or Monterey Jack. Just keep the total amount at 3 cups. Pre-shredded cheese works too, though freshly grated melts more smoothly.
• Heavy cream: Half-and-half works as a lighter substitute, though your potatoes won’t be quite as rich. You can also use whole milk mixed with 2 tablespoons of flour to help prevent curdling.
• Russet or Yukon Gold potatoes: These are really your best bet for scalloped potatoes since they hold their shape well. Red potatoes can work but tend to get a bit watery, so I’d stick with the recommended varieties if possible.
• Fresh garlic: Garlic powder works in a pinch – use about 1 teaspoon instead of the fresh cloves. You could also try onion powder for a different flavor profile.
• Butter: Olive oil or vegetable oil can replace the butter for greasing the dish, though butter does add nice flavor to the base layer.

Watch Out for These Mistakes While Baking

The biggest mistake when making scalloped potatoes is slicing your potatoes too thick, which leads to uneven cooking and crunchy centers – aim for slices that are about 1/8 inch thick using a mandoline or sharp knife for consistency.

Another common error is not layering the potatoes properly or skipping the step of slightly overlapping each slice, which can create dry spots where the cream doesn’t reach.

To prevent your cream from curdling, make sure to heat it gently with the garlic before pouring it over the potatoes, and avoid using cream that’s too cold straight from the fridge.

Don’t forget to cover the dish with foil for the first hour of baking to prevent the top from browning too quickly, then remove it for the last 30 minutes to get that golden, bubbly finish you’re looking for.

What to Serve With Scalloped Potatoes?

Since scalloped potatoes are already pretty rich and creamy, they pair perfectly with simple roasted or grilled meats like chicken, pork chops, or a nice beef roast. The potatoes work great as a side dish for holiday meals alongside green bean casserole or roasted Brussels sprouts to balance out all that cheesy goodness. If you’re serving this for a casual dinner, a fresh garden salad with a light vinaigrette helps cut through the richness, and some steamed broccoli or asparagus adds a nice pop of color to the plate. For special occasions, these potatoes are also amazing with glazed ham or prime rib.

Storage Instructions

Refrigerate: Leftover scalloped potatoes keep really well in the fridge for up to 4 days. Just cover the dish tightly with foil or transfer portions to airtight containers. The creamy sauce might look a little separated when cold, but don’t worry – it comes back together beautifully when you reheat it.

Freeze: You can freeze portions of this dish for up to 3 months, though the texture will be slightly different after thawing. Let it cool completely first, then wrap tightly in plastic wrap and foil, or store in freezer-safe containers. I like to freeze individual servings so I can grab just what I need.

Reheat: To warm up your scalloped potatoes, cover with foil and bake at 350°F for about 20-30 minutes until heated through. You can also microwave individual portions, but the oven gives you that nice crispy top again. If it seems dry, just drizzle a little cream or milk over the top before reheating.

Preparation Time	30-45 minutes
Cooking Time	65-75 minutes
Total Time	95-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4400
• Protein: 110-130 g
• Fat: 270-290 g
• Carbohydrates: 310-340 g

Ingredients

For the potatoes and cheese:

• 1 cup grated parmesan cheese
• 3 lb russet potatoes (peeled and thinly sliced about 1/8-inch thick)
• 2 cups shredded sharp cheddar cheese (Tillamook brand is excellent here)

For the cream sauce:

• 1 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 cups heavy cream
• Black pepper, to taste (freshly ground preferred)
• 1 tsp salt
• 3 garlic cloves, minced (freshly minced for best flavor)

Step 1: Prepare the Oven and Ingredients

• 3 lb Russet or Yukon Gold potatoes
• 2 cups grated sharp cheddar cheese
• 1 cup grated parmesan cheese

Preheat your oven to 350°F (175°C) and move the rack to the middle position.

While the oven is preheating, grate the cheddar and parmesan cheeses, peel the potatoes, and slice them using a mandoline slicer to about 1/8 inch (3 mm) thickness.

I like to use Yukon Gold potatoes for a buttery flavor and nice texture.

Step 2: Make the Garlic Cream Mixture

• 1 tbsp butter
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1 tsp salt
• black pepper, to taste

In a small saucepan over medium-high heat, melt the butter.

Add the minced garlic and sauté for about 30 seconds, until fragrant.

Pour in the heavy cream, add the salt, and season with black pepper to taste.

Stir occasionally and warm the mixture until it just starts to boil, then immediately remove from heat to prevent the cream from curdling.

Step 3: Assemble the Potato Layers

• sliced potatoes from Step 1
• garlic cream mixture from Step 2
• grated cheddar cheese from Step 1
• grated parmesan cheese from Step 1

Lightly grease a 9×13-inch baking dish.

Arrange half of the sliced potatoes (from Step 1) on the bottom of the dish, overlapping them slightly but without stressing about perfection.

Pour half of the garlic cream mixture (from Step 2) over the potatoes, then sprinkle with half the cheddar and half the parmesan cheese.

Repeat with the remaining potatoes, the rest of the cream mixture, and finish by topping with the remaining cheddar and parmesan cheeses.

Step 4: Bake the Gratin

Cover the baking dish tightly with foil.

Place it in the preheated oven and bake for 40 minutes.

Then, remove the foil and continue baking for another 25 to 35 minutes, or until the potatoes are tender when pierced with a toothpick and the top is golden and bubbly.

Ovens can vary, so I recommend checking for doneness earlier if yours runs hot.

Step 5: Rest and Serve

Remove the potato gratin from the oven and let it rest for 5 to 10 minutes before serving.

This helps the dish set and makes it easier to slice.

For extra flavor, I like to garnish with a sprinkle of fresh herbs like chives or parsley if I have any on hand.