This classic French-style Scalloped Potatoes recipe is creamy and rich with a subtle tanginess, thanks to the addition of crème fraîche.

Scalloped potatoes are a classic comfort food dish that never fails to satisfy. Layers of thinly sliced potatoes are baked in a creamy sauce until golden and bubbly, creating a side dish that is both decadent and delicious.

Whether serving at a holiday gathering or as a comforting weeknight dinner side dish, scalloped potatoes are always a crowd-pleaser. This recipe makes a big batch, so there’s enough for seconds and leftovers!

Table of contents

Ingredients Needed:

Yukon Gold Potatoes – you can also use another type of yellow potato or red bliss potatoes
Crème Fraîche – Crème fraîche is the magic in this dish! It has a richer, creamier texture and a less tart flavor than sour cream, with a subtle tanginess you’ll love
Heavy Cream – or use double cream
Kosher Salt – if using regular salt, cut back a little bit on the amount
Black Pepper – freshly ground black pepper is best
Fresh Thyme Leaves – or use dried, but if using dried thyme, cut the amount by half
Butter – just a small amount of butter is needed for coating the casserole dish

(See the recipe card at the bottom for exact quantities of each ingredient)

How to make Scalloped Potatoes from scratch

Master the art of making perfectly seasoned and baked scalloped potatoes that will leave everyone asking for seconds!

Preheat oven to 400°F with the rack in the center position.
Generously butter a 9″ x 13″ casserole dish and set aside.
Clean and peel potatoes and slice into 1/8-inch round pieces.
PRO TIP: To make this process quick and the pieces uniform, use a mandoline slicer.
Set sliced potatoes aside.

In a medium bowl, whisk together the crème fraîche and heavy cream.
Gently de-stem and lightly chop the thyme leaves.
Arrange one-third of the sliced potatoes on the bottom of the buttered casserole dish, overlapping them into a pattern as you go. (See photo below)
Season the layer generously with salt and pepper and sprinkle ½ teaspoon of chopped fresh thyme.

Spread one-third of the crème fraîche mixture on the potatoes and herbs.
Repeat the same method of layering to make two more layers.
Bake for 30 minutes at 400˚F.

Reduce heat to 350°F and cook until potatoes are tender when pierced with a sharp knife, and the top is golden brown, about 35-40 more minutes.
If you want a more golden brown top, broil the potatoes on high for 3-5 minutes. Watch closely to make sure they don’t burn.
Remove from the oven and let the potatoes rest for 15-20 minutes before serving. This gives the creamy mixture a chance to lightly solidify and makes it easier to serve.

What is the difference between Scalloped Potatoes and Potatoes au Gratin?

These two potato recipe names get mixed up all the time. Although similar, they have a distinct characteristic that makes them different. That difference is “cheese“! Both are delicious, but here’s the difference:

Potatoes au Gratin – Translated: the French phrase “au gratin” means “by grating” or “with a crust”. So the term au gratin generally means “cooked covered with breadcrumbs and cheese”.

Scalloped Potatoes – The word “scalloped” refers to how the potatoes are sliced. After thinly slicing the potatoes, they are cooked until tender in a simple cream sauce.

Can you make Scalloped Potatoes ahead of time?

Everyone loves a make-ahead dish, especially around the holidays when oven space is at a premium. The good news is YES, this recipe is one of them!

Prepare scalloped potatoes as directed above, bake, and let them cool completely to room temperature. Cover tightly with aluminum foil. Potatoes can be refrigerated for 2 days.

When you are ready to reheat, take the potatoes out of the refrigerator and allow them to come to room temperature. Preheat oven to 350°F and reheat, uncovered, for 15 to 20 minutes or until bubbly.

How to store leftovers

Let potatoes cool. Transfer to a sealed container and store in the refrigerator for up to 3 days.

How to reheat leftovers

Preheat the oven to 350˚F
Remove potatoes from the refrigerator and let them come to room temperature
Place in an oven-proof baking dish and reheat for about 15-20 minutes or until heated through and slightly bubbly

What to serve with creamy Scalloped Potatoes

Looking for more easy potato side dishes?

Want to Save This Recipe?

Enter your email & We’ll send it to your inbox. Plus, get great new recipes from us every week!

By submitting this form, you consent to receive emails from The Art of Food and Wine.

Print Recipe

No ratings yet