How to make scalloped potatoes

Updated February 21, 2017

There are many ways to make this simple, satisfying potato dish. This method is among the easiest and can be modified in infinite ways (see Tips). This scalloped potatoes recipe feeds approximately six people.

Heat the oven to 180 °C (350 °F).

Melt the butter in a small saucepan over medium heat and add the garlic. Season well with salt and pepper, and sauté slowly for about 1 to 2 minutes, stirring constantly.

Add the cream and bring to a simmer. Shut off the heat. Taste and adjust the salt and pepper - and be generous with the pepper.

Peel and slice the potatoes about 0.5 cm (1/4-inch) thick.

Arrange one layer of potatoes in the bottom of a thick-walled casserole dish, about 25 by 35 cm (9-by-13 inches) or 1.4 l (1 1/2 quarts). The exact size isn't important as long as the casserole isn't too deep. You can even use a pie pan.

Spoon some of the cream over the potatoes.

Arrange another layer of potatoes, top them with more cream, and repeat until all of the potatoes have been used. You may not need all the cream, but use enough to make the dish loose and creamy. It will thicken as it bakes.

Cover and bake for about 45 minutes. Uncover and cook another 15 to 25 minutes. Test by piercing the center with a thin knife. It's done when the potatoes are soft and offer no resistance to the knife.

Achieve that gratinéed look by browning the dish briefly under the broiler.


There are many ways to modify this scalloped potatoes dish. As it is, it will come out rather creamy. For a more solid dish, add 15 g (2 tbsp) flour to the butter once the garlic has been sautéed. When the cream is added and comes to a boil, it will thicken. Add some sliced or diced ham to the potatoes, or alternate the potatoes with other vegetables, such as sautéed onions or raw celery root. This scalloped potatoes dish can also be made with white cheese sauce instead of the cream and garlic (see Related eHows).

Things You'll Need

  • 4 to 5 medium potatoes
  • 2 finely minced garlic cloves
  • 60 ml (1/4 cup) butter
  • 350 ml (1 1/2 cup) heavy cream
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