Scalloped Potatoes au Gratin
by Sommer Collier — last updated on Jul 17, 2026 
This cheesy scalloped potatoes au gratin is the side dish everyone asks me to bring. I layer thinly sliced potatoes with a creamy homemade sauce and plenty of cheese, then bake everything until it’s golden, bubbly, and irresistibly rich. It’s easier to make than it looks and always disappears before anything else on the table.
Potato dishes are always a hit, but homemade scalloped potatoes au gratin are in a whole different category of desirability. Thinly sliced tender potatoes, fresh herbs, and tangy cheese, all layered in a silky sauce. What’s not to like?! Similar to my scalloped sweet potatoes recipe, this dish is the perfect centerpiece to serve during the holidays… And also on those wintry days when you’re craving something comforting, simple, and flavor packed. Now, there are many ways to make this classic potato dish, but throughout my many years of cooking, I’ve come to prefer baking raw potato slices. I use a mixture of sour cream, broth, and fresh herbs for the cream sauce base. Then I layer cheese in, and on, the potatoes. After all, potatoes and cheese are like best spuddies. (Ok, I will stop now.)
Toni – ⭐⭐⭐⭐⭐ Everyone at my house really loved it! Such an amazing side dish!
Table of Contents
Sommer’s Recipe Highlights
Seriously Creamy and Cheesy – This potato casserole is the ultimate creamy and cheesy dish. I’m obsessed with how golden brown and bubbly the cheesy top gets as it bakes, and the tender pull-apart action is INCREDIBLE.
Great for Making Ahead – Whether I’m entertaining guests for the holidays or planning ahead for the week, this potatoes au gratin recipe is perfect for making ahead. I like to assemble everything a couple of hours ahead of time, pop it in the fridge and bake it right before serving. It makes meal planning so much easier!
Simple Ingredients – Like my hasselback potatoes recipe, this potato dish uses simple and easy-to-find ingredients. From potatoes to classic pantry spices, this dish delivers amazing flavors.
Key Ingredients and Tips
- Yukon Gold or Russet Potatoes – In order to get that signature tender base of this potato recipe, I prefer using Yukon gold or russet potatoes. They’re naturally buttery and they soak up the thick sauce really well.
- Chicken or Vegetable Broth – Broth always adds a savory quality to any dish. For this recipe in particular, it’s a delicious liquid in which to cook the potatoes for extra flavor!
- Sour Cream – For that signature creamy and tangy taste, I always use a regular sour cream. It adds thickness to every bite and it balances out the sharpness from the cheese.
- Shredded Cheese – This dish is seriously cheesy, and over the years I’ve found that the best combination is a blend of shredded Swiss and cheddar cheeses! It’s best to shred these off the block instead of buying them pre-shredded. Both add a ton of nutty and sharp flavors.
- Scallions – I love adding in some freshly sliced scallions for a pop of color and subtle onion flavor. It creates for a perfect bite that kind of reminds me of sour cream and onion vibes.
- Cornstarch – Just a pinch of cornstarch helps to thicken up the sauce so that it sticks to the potatoes even better.
- Thyme Leaves – I use the fresh kind because they add incredible herby and earthy notes that compliment the richness of the sauce. Dried thyme works as well; just add 2 tsp instead of 2 tb!
- Spices – Garlic powder and ground nutmeg are a must to make this traditional potato dish! They both add warmth, but I have to admit, nutmeg is totally the secret ingredient to making this recipe standout.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – I start off this au gratin dish by heating up the oven to 450 degrees Fahrenheit and setting out a large baking dish.
Shred – Then, I grab both blocks of cheddar and Swiss cheese and I shred them by hand into a big bowl.
Make the sauce – To make that delicious, creamy sauce, I mix up the broth, sour cream and a pinch of cornstarch until the consistency is really smooth. Then I add in all the spices and herbs, and some salt and pepper.
Slice the potatoes – To get those perfectly sliced potatoes I use a mandolin slicer. After having made this recipe a bunch of times, I’ve discovered that the best thickness is around 1/8 to 1/16 inch rounds. Whatever thickness you choose, just make sure all the slices are consistent. And be careful, please!
Layer – I cover the bottom of the baking dish with a single layer of potatoes, then I pour some of the creamy mixture on top, some cheese and scallions.
Repeat – I repeat this process twice until the baking dish is filled up with tons of potatoes, cream and cheese.
Bake – I top the baking dish with aluminum foil and then I bake it for about 45 minutes. Finally, I remove the foil and I bake it once more for about 15 minutes until the top is perfectly golden brown and bubbly!
Rest – Before serving, I always let the scalloped potatoes rest for a couple of minutes so that the sauce gets gorgeous and thick.
Recipe Variations
- Bacon – For a smoky twist on this classic dish, mix in some crumbled cooked bacon into each layer.
- Ham – You can also add in chopped slices of ham into the cheesy sauce for a ham and cheese version.
- Gruyere – Swap the cheddar and Swiss blend with some Gruyere cheese for an even more decadent twist.
- Sweet potatoes – Replace the potatoes with sweet potatoes.
Serving Suggestions
This decadent potatoes au gratin makes a wonderful and comforting side dish. It’s definitely great all year around, but I particularly love serving this during the holidays when friends and family are in town! Here are some of my favorite ways to enjoy this dish:
- Pair it with this spiral ham.
- Serve it alongside a slice of beef wellington, a thick cut of steak or this spatchcock turkey.
- Don’t forget to serve this with a simple green salad, too!
Storing
To store leftovers, place them in an airtight container and pop it in the fridge for up to 4 days.
Be sure to wrap leftovers extremely well with plastic, and then a layer of foil. Freeze for up to 3 months. When you’re ready to use them, thaw the potatoes at room temperature. Then either bake as directed (if uncooked) or reheat for 20 minutes.
Frequently Asked Questions
The word scalloped is an English term referring to a method of slicing something very thin. It was first used in meat recipes, but later found in English cookbooks for potatoes, and other vegetable dishes. The original Scalloped Potatoes Recipe is a British creation, consisting of potatoes sliced paper-thin, baked in cream sauce.
The most classic Potatoes au Gratin Recipe comes from the French dish Gratin Dauphinois, which consists of paper-thin sliced potatoes, baked in a cream sauce, with cheese (and sometimes) breadcrumbs on top. The term au Gratin means sprinkled with cheese or breadcrumbs, then baked. The oldest versions of Potatoes au Gratin do not have cheese in the cream sauce, just like scalloped potatoes. It’s a topping only.
So the only real difference is...cheese. It comes down to cheese. Or at least some sort of sprinkled topping to create a crispy crust.
Absolutely not. Actually, I prefer to leave the skins on for appearance and texture.
It can be tricky to cut potatoes into perfectly even ultra-thin rounds. You can do it with a sharp chef’s knife, a steady hand, and ample time. However, it’s best to use a mandoline slicer. You can find them at most box stores (and online) for $20 and up.
Yes. You can either prepare the recipe and bake it later, or bake it, and then rewarm it later.
Prep and Bake Later: You can do this up to 1 day in advance. Just be sure to coat every inch of potato in the cream sauce so they don’t brown. Then wrap and refrigerate. When you are ready to bake, add 10-15 minutes to the covered bake time.
Bake and Reheat: You can bake the recipe up to 3 days in advance. Then cover with foil and rewarm it for 20+ minutes at 350 degrees F.
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More Of Our Best Potato Recipes
Scalloped Potatoes au Gratin
Video
Ingredients
- 4 pounds Yukon Gold potatoes (or russet)
- 2 cups chicken broth (or vegetable broth)
- 2 cups sour cream
- 2 cups shredded swiss cheese
- 2 cups shredded cheddar cheese
- 1 cup chopped scallions
- 2 tablespoons cornstarch
- 2 tablespoon fresh thyme leaves (2 tsp dried thyme)
- 1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
- ½ teaspoon ground nutmeg
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Set out a 3 quart (9X13 inch) baking dish.
- Shred both the cheeses, then mix them together. (Use block cheese and shred it yourself, because it melts better than pre-shredded cheese.)
- In a medium bowl whisk the broth, sour cream, and corn starch together until very smooth. Then whisk in the thyme leaves, garlic powder, nutmeg, 2 teaspoons salt and 1/2 teaspoon cracked black pepper.
- Use a mandolin slicer, or sharp knife, to slice the potatoes into even 1/8 – 1/16 inch rounds. Make them as consistent as possible.
- Layer one-third of the potatoes in the bottom of the dish. (They do not need to be arranged in a certain way; random overlapping is fine.) Pour one-third of the cream mixture over the potatoes. Sprinkle with one-third of the cheese and half the chopped scallions.
- Repeat with the second layer of potatoes, liquid, cheese, and the remaining scallions. Add one final layer of potatoes, liquid, and cheese.
- Cover the pan tightly with foil and bake for 45 minutes. Then remove the foil and bake another 10-15 minutes, until the top is golden and bubbly around the edges, and the potatoes in the center are fork-tender.
- Let the scalloped potatoes rest for 10 minutes before serving so the cheese sauce thickens a little.
Scrumptious and decadent, just fabulous!
If I cut the recipe in half, what baking time would you recommend?
Hi Dana,
In a square baking dish it should cook about the same time as directed in the recipe. :)
We love it.
can I use this content on my website? is there any copyright rules?
Hi Rush,
Please DO NOT repost this content on your site. All recipes are created and shot for A Spicy Perspective and are protected under copyright.
oh my. This was a HIT tonight! GREAT JOB on the sauce mixture my dear. I made the sauce ahead of time along with adding onion (didn’t have scallions) – used allspice because I didn’t have nutmeg – and because I have learned with dried thyme in other recipes I cut it back just a tad and glad I did cuz it was just enough. (I’ll try fresh thyme next time) Wanted the flavors to settle in so I made the sauce in the morning and boy did it smell and taste good when I was ready to assemble the dish. Lastly, used 1/2 cheddar and 1/2 hot pepper jack. :) This recipe is a keeper and glad I discovered you!
Made this recipe but hafted the ingredients, with 3 large yellow potatoes in their skin. Used a garlic clove instead of powder and package old cheddar cheese and it was fabulous. Will pin this to make again.
By making this I completed a bucket list skill I wanted to learn. I loved these and am certainly going to make them again. I can not wait to tweak it to my own personal preferences. Using different cheeses and a bread crumb topping are my first modifications. I might sub in whipping cream for part of the sour cream to give it a lighter less sour taste. Also, I want to try this with shallots and fresh chives. Thank you for your recipe! It’s a keeper!
Super easy to make and Delish!
I am so glad this is finally revealed! Such an amazing recipe that I love!
Everyone at my house really loved it! Such an amazing side dish!
This is a fabulous recipe Sommer….and it looks soo creamy & more cheesy as well…I love your photography as well…. Thanks for shared a beautiful recipe….!
Such a delicious and classic recipe! We love this one!
I love comfort food meals! This has just the right amount of cheese and sour cream!
The cheesier the better! Thank you for this delicious recipe!