Why You’ll Love This Recipe

Never-Fail Scalloped Potatoes are a creamy, cheesy, and comforting side dish that’s perfect for holidays, family dinners, or any time you need a foolproof recipe to please a crowd. With layers of tender potatoes and a rich, velvety sauce, this dish bakes up golden and bubbling every time—true to its name, it never fails.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet or Yukon Gold potatoesunsalted butterall-purpose flourwhole milkheavy creamoniongarlicclovesalt and black peppercheddar cheese (optional but recommended)paprika (for topping)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Peel and thinly slice the potatoes (about 1/8 inch thick). Set aside.

In a saucepan over medium heat, melt the butter and sauté the chopped onion until soft and translucent.

Add minced garlic and cook for 1 minute until fragrant.

Stir in the flour and cook for 1-2 minutes to form a roux.

Gradually whisk in the milk and cream, stirring constantly until the mixture thickens.

Season the sauce with salt and pepper to taste.

Layer half of the sliced potatoes in the prepared dish. Pour half of the sauce over the potatoes.

Repeat with the remaining potatoes and sauce, spreading evenly.

If using cheese, sprinkle it on top and dust with a bit of paprika.

Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 25-30 minutes until the top is golden and bubbly.

Let rest for 10 minutes before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesBaking time: 70-75 minutesResting time: 10 minutesTotal time: 1 hour 40 minutes

Variations

Add cooked bacon or ham between the layers for a meaty twist.

Substitute part of the cheddar with Gruyère or Parmesan for a gourmet touch.

Use half sweet potatoes for a slightly sweet and colorful version.

Include herbs like thyme or rosemary in the sauce for added aroma.

Add a pinch of cayenne for a subtle kick.

storage/reheating

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through or in the microwave in short intervals.To freeze, cool completely, wrap tightly, and store for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a mandoline slicer for the potatoes?

Yes, it ensures uniform slices that cook evenly.

Why is my sauce curdling?

Make sure to whisk constantly and avoid high heat when making the roux and adding milk.

Can I make this dish ahead?

Yes, assemble it a day in advance, refrigerate, and bake when ready.

Do I need to parboil the potatoes?

No, thin slices will cook fully in the oven with the sauce.

What kind of potatoes work best?

Russet or Yukon Gold are ideal for their starchy texture and ability to hold shape.

Can I skip the cheese?

Yes, the dish will still be rich and creamy without it.

How do I prevent a watery sauce?

Ensure the sauce thickens properly before layering, and avoid excess moisture in the potatoes.

Is this gluten-free?

Not as written, but you can substitute gluten-free flour in the roux.

Can I add vegetables?

Yes, thinly sliced leeks, mushrooms, or spinach make great additions.

Can I double the recipe?

Yes, but use a larger dish and extend baking time as needed.

Conclusion

Never-Fail Scalloped Potatoes are a classic, no-fuss side dish that delivers rich, satisfying flavor every single time. Whether you’re serving them at a holiday gathering or alongside a weeknight roast, their creamy texture and golden top make them a standout favorite. Give this trusted recipe a try, and it’ll quickly become a staple in your kitchen.