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Homemade Scalloped Potatoes

These comforting homemade scalloped potatoes are thinly sliced potatoes, baked in a rich and creamy sauce.

Homemade Scalloped Potatoes in a cast iron skillet.

I’ve never met a potato I didn’t love, and scalloped potatoes are one of my favorite potato dishes!

These homemade scalloped potatoes are thinly sliced potatoes, baked up in a rich and creamy milk sauce, loaded with shredded gruyere and cheddar cheeses, earthy garlic, fresh thyme, and nutmeg, and topped with crunchy panko breadcrumbs.

Homemade scalloped potatoes are hearty, delicious, and sure to satisfy the hungriest crowds.

Whether you’re looking for a cozy family dinner or an elegant holiday feast, these homemade scalloped potatoes are sure to become a new favorite!

I made mine in a large cast iron skillet but a ceramic or glass baking dish will work as well.

Ingredients to make cheesy scalloped potatoes.

Ingredients for homemade scalloped potatoes

  • Russet potatoes – These are the perfect variety of potato that will stand up to being baked.
  • Butter – Butter will add fat and moisture to our roux with our flour.
  • Garlic – A common ingredient that will add earthiness to the dish.
  • Fresh thyme – Fresh is best! Thyme will add an herbaceous backdrop to our scalloped potatoes.
  • All-purpose flour – The flour will help thicken the sauce.
  • Milk – Milk will provide the sauce and get it to the perfect consistency.
  • Shredded cheeses – I’ve used a combination of both shredded gruyere and cheddar cheese for maximum flavor. 
  • Nutmeg – Nutmeg will add a bit of floral nuttiness in the background. 
  • Panko breadcrumbs – Panko breadcrumbs will add the perfect crunch on top!
Cheese sauce being made in a skillet.
Fully cooked cheese sauce.
Uncooked scalloped potatoes in a skillet.
Homemade Scalloped Potatoes cooked in a skillet.

Why use russet potatoes?

This may seem like a silly question, but it’s not! 

Choosing the wrong potato can make or break your dish.

Russet potatoes, when baked in a creamy sauce, will still maintain most of their shape and become fluffy and tender. 

Yellow potatoes are too fluffy and creamy in the center, and would most likely turn into mashed potatoes if used in this application. 

Taking a serving of scalloped potatoes out of a cast iron skillet.

What to serve with scalloped potatoes

I love serving scalloped potatoes alongside main courses like delicious pan seared salmon, my succulent air fryer pork tenderloin, or even a classic and juicy roast chicken.

Whichever you choose, homemade scalloped potatoes are a welcome side dish!

Homemade Scalloped Potatoes with panko bread crumbs on top.

Make ahead

You can assemble these homemade scalloped potatoes ahead of time, and freeze them in the baking dish for later!

Simple assemble, cover with plastic wrap and heavy-duty aluminum foil, and freeze. 

When you’re ready to bake, place the frozen dish in the refrigerator overnight to thaw, and bake as normal.

Homemade Scalloped Potatoes sprinkled with green onions.

Storage and leftovers

Any leftover homemade scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place on a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly. 

Homemade Scalloped Potatoes in a skillet with serving spoons.

More side dishes

Homemade Scalloped Potatoes

These comforting homemade scalloped potatoes are thinly sliced potatoes, baked in a rich and creamy sauce.
5 from 2 votes
Print Pin
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings


  • 2 pounds russet potatoes washed or peeled and thinly sliced, about 1/8 inch thick
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme minced
  • 3 tablespoons all-purpose flour
  • 1-½ cups milk
  • 1-½ cups shredded cheddar cheese divided
  • 1 -½ cups shredded gruyere cheese divided
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup panko breadcrumbs


  • Preheat the oven to 350 degrees F and lightly grease an 8×8 pan (or 8-inch round baking dish or cast iron skillet) with nonstick cooking spray.
  • Add the potatoes to the pan– you can either stand them up in a line or just throw them in! 
  • Heat a large saucepan over medium heat.
  • Add the butter and allow it to melt. Next, add the garlic and thyme and cook for 1 minute. 
  • Sprinkle over the flour and whisk until roux forms. Cook the roux for 1 minute. 
  • Slowly add the milk, whisking constantly. Continue whisking until no large lumps remain. 
  • Cook the bechamel until it has thickened enough to coat the back of a spoon– about 3 minutes.
  • Next stir in ½ cup cheddar, ½ cup gruyere, and the nutmeg. Stir until the cheese has melted. 
  • Taste and season the bechamel with kosher salt and freshly ground black pepper as needed. 
  • Pour the bechamel over the potatoes– if you stood the potatoes up in a line, make sure to spread the sauce between the potatoes and along the edges of the pan– we don’t want it to just sit on top of the potatoes! If you added the potatoes to the pan in a pile, give them a gentle stir to incorporate the bechamel with the potatoes. 
  • Cover the scalloped potatoes with foil and bake for 50 minutes.
  • Remove the pan from the oven and sprinkle over the remaining shredded cheddar and gruyere and the breadcrumbs.
  • Return the pan to the oven and bake for an additional 40-50 minutes, or until the top is golden brown and the potatoes are fork tender. 
  • Garnish with fresh parsley or chives and enjoy. 


Serving: 1serving | Calories: 370kcal | Carbohydrates: 28g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 400mg | Potassium: 594mg | Fiber: 2g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 7mg | Calcium: 482mg | Iron: 1mg
Course Side Dishes
Cuisine American
Keyword baked cheese potatoes, cast iron potatoes, cheesy potatoes, easter potatoes, holiday potatoes, scalloped potatoes
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Homemade Scalloped Potatoes pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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