This Creamy Scalloped Potatoes recipe is the ultimate cozy winter side dish. Thinly sliced potatoes are layered in a glass casserole dish and covered with a rich, creamy garlic-herb mushroom sauce. Everything bakes together until the potatoes are tender, the sauce is bubbling, and the top is beautifully golden.
Prep Time
20 minutes
Cook Time
55–65 minutes
Total Time
1 hour 20 minutes
Servings
6–8 servings
Ingredients
For the Potatoes
- 2 ½ pounds Yukon Gold potatoes, thinly sliced
- 1 tablespoon unsalted butter, for greasing the casserole dish
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Mushroom Sauce
- 3 tablespoons unsalted butter
- 8 ounces mushrooms, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ½ cup shredded mozzarella cheese, optional, for a golden cheesy top
Instructions
1. Prepare the Potatoes
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch glass casserole dish with butter.
Wash and thinly slice the potatoes into approximately ⅛-inch slices. There’s no need to peel Yukon Gold potatoes, but you can peel them if preferred.
Arrange the potato slices evenly in the prepared casserole dish. Sprinkle lightly with salt and black pepper.
2. Make the Creamy Mushroom Sauce
Melt the butter in a large skillet over medium heat.
Add the chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and become lightly browned.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
Sprinkle the flour over the mushrooms and stir continuously for about 1 minute.
Slowly pour in the heavy cream and milk while whisking constantly to prevent lumps.
Add the Italian seasoning, thyme, salt, and black pepper. Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Remove from the heat and stir in the Parmesan cheese and fresh parsley.
3. Pour Over the Potatoes
Pour the warm creamy mushroom sauce evenly over the sliced potatoes.
Use the back of a spoon or spatula to gently spread the sauce so it reaches between the potato slices.
If using mozzarella, sprinkle it evenly over the top.
4. Bake
Cover the casserole dish tightly with aluminum foil.
Bake for 40 minutes.
Remove the foil and continue baking for another 15–25 minutes, or until the potatoes are completely tender and the top is bubbling and lightly golden.
For an extra-golden top, broil for 1–2 minutes at the end, watching carefully so it doesn’t burn.
5. Rest and Serve
Remove the casserole from the oven and let it rest for 10–15 minutes before serving.
Garnish with additional chopped parsley and a little freshly grated Parmesan if desired.
Serve warm alongside roasted chicken, steak, pork chops, or your favorite winter dinner.
Tips for Perfect Scalloped Potatoes
- Slice the potatoes evenly: A mandoline makes it much easier to get thin, uniform slices.
- Don’t make the sauce too thick: It should be creamy and pourable because the potatoes will absorb some of the liquid while baking.
- Use Yukon Gold potatoes: They become wonderfully creamy while holding their shape.
- Let the casserole rest: This allows the creamy sauce to thicken slightly instead of running all over the plate.
- For extra richness: Replace some of the milk with additional heavy cream.
- For more mushroom flavor: Add ½ teaspoon of onion powder and an extra 2–3 ounces of mushrooms.
Variations
Cheesy Scalloped Potatoes
Add 1 cup shredded sharp cheddar cheese to the sauce along with the Parmesan.
Bacon Mushroom Potatoes
Cook 6 slices of bacon, crumble them, and stir half into the sauce. Sprinkle the remaining bacon over the potatoes before baking.
Garlic Herb Potatoes
Increase the garlic to 4 cloves and add 1 tablespoon of fresh chopped rosemary or thyme.
Chicken and Potato Casserole
Add 2 cups cooked shredded chicken between the potato layers to turn this side dish into a complete meal.
Frequently Asked Questions
Can I make these potatoes ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about 20–30 minutes before baking.
Why are my scalloped potatoes still hard?
The slices may be too thick, or the casserole may need more baking time. Covering the dish during the first part of baking helps the potatoes steam and become tender.
Can I use russet potatoes?
Absolutely. Russet potatoes work well and create a softer, starchier texture. Yukon Gold potatoes give a creamier texture while holding their shape better.
Can I freeze scalloped potatoes?
You can, although the creamy sauce may change texture slightly after freezing. For the best result, refrigerate leftovers and enjoy them within 3–4 days.
How do I reheat leftovers?
Cover with foil and reheat in a 350°F (175°C) oven until hot throughout. Individual portions can also be reheated in the microwave.
Final Result
You’ll end up with tender, buttery potatoes coated in a rich garlic-mushroom cream sauce, with herbs, Parmesan, and an irresistibly golden top. It’s the kind of comforting casserole that makes a simple winter dinner feel extra special.