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plate of scalloped potatoes held
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5 from 1 vote

Scalloped Potatoes

These homemade Scalloped Potatoes couldn't be easier to make! Thin slices of Yukon gold potatoes slathered in a flavorful cream sauce and topped with two types of cheese!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: cheesy, easy, yukon gold potatoes
Servings: 16 people
Calories: 295kcal
Author: Jennifer Debth


  • 4 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 cup vegetable broth
  • 1 pint heavy cream (2 cups)
  • 2 teaspoons salt divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne omit if you don’t like spice
  • 1/4 teaspoon nutmeg
  • 4 pounds Yukon Gold Potatoes sliced into 1/8-inch rounds
  • 1 (8 oz) block sharp cheddar cheese shredded
  • 1/2 cup finely grated parmesan cheese


  • Preheat oven to 400 degrees F and grease a 9 x 13-inch baking dish with cooking spray. Set aside.
  • Melt butter in a large sauté pan over medium heat.
  • Add onion and cook until softened, about 5-10 minutes.
  • Add garlic and cook an additional 30 seconds.
  • Sprinkle on the flour and whisk for 1 minute.
  • While whisking, slowly pour in the broth.
  • Stir in the heavy cream, 1 teaspoon salt, pepper, paprika, cayenne and nutmeg.
  • Bring to a simmer and simmer for 5 minutes, stirring regularly (don’t let it boil).
  • Remove from the heat and set aside.
  • Place sliced potatoes into a large bowl and toss with remaining 1 teaspoon salt (this will draw out some liquid, just discard).
  • Spread half of the potatoes in an even layer on the bottom of the baking dish.
  • Top evenly with half of the cream sauce.
  • Sprinkle evenly with half of the cheddar cheese and half the parmesan.
  • Top evenly with the remaining sliced potatoes, the remaining cream sauce, and the remaining cheddar cheese and parmesan.
  • Cover the pan with aluminum foil that's been sprayed with cooking spray and bake for 30 minutes.
  • Remove the foil and bake uncovered for 20-30 minutes, or until the potatoes are cooked through.
  • Cool for 20 minutes, blot any grease, then slice and serve warm!
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Serving: 1person | Calories: 295kcal | Carbohydrates: 23g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 506mg | Potassium: 526mg | Fiber: 3g | Sugar: 1g | Vitamin A: 764IU | Vitamin C: 23mg | Calcium: 175mg | Iron: 1mg