An Easy Scalloped Potato Recipe Your Guests Will Love

easy scalloped potatoes

I love most recipes that feature the potato as it’s main ingredient. French fries, baked potatoes, potatoes au gratin, roasted potatoes, and mashed potatoes—I am a potato fiend. I’m even chronically addicted to reduced fat Ruffles potato chips, ask anyone.

One of my absolute favorite potato recipes is easy scalloped potatoes. Not only are they delicious, they’re extremely versatile, and can go with the food served at practically any kind of event, from potluck picnic to a formal Christmas dinner.

Another favorite thing to do with an easy scalloped potatoes recipe is to fuse it with a classic au gratin recipe. In other words, throw cheese and bread crumbs on top. Can’t go wrong!

Here’s my favorite, go-to recipe for making easy scalloped potatoes. I’ve served this at Thanksgiving and at fancy dinner parties, casual lunches, and baby showers. I’ve even made it for myself more times than I can count. In fact, this recipe is one of my most asked for recipes of all time, ranking right up there with my peanut butter blossoms in popularity. It’s that good. It might not be the healthiest thing in the world to eat, but what truly great comfort foods are?

Just a note: I make this recipe with a mixture of russet and Yukon gold potatoes, but either or will work just fine. You could also use red potatoes or new potatoes, or practically any kind of potato, except for those with low starch, like white or waxy potatoes, which tend to hold their shape and come out a little more firm than the other kinds.

Anyway, here’s the recipe. Try it out for yourself and let me know what you think in the comments section below. I hope you enjoy these easy scalloped potatoes as much as I do.

Kristi’s Scalloped Potato Au Gratin Recipe

easy scalloped potatoes


3 tablespoons butter

1 clove garlic, minced

¼ tsp. nutmeg

¼ tsp. thyme

1 bay leaf



½ cup low-sodium chicken broth

1 cup heavy cream

2 pounds russet or Yukon gold potatoes, peeled and sliced into thin slices

½ cup Gruyere cheese, grated

½ cup Gouda cheese, grated

Preheat oven to 400 degrees Fahrenheit. In a medium saucepan over low heat, stir butter, garlic, nutmeg, thyme, and bay leaf until the butter is just melted. Pour in the chicken broth and heavy cream, and stir frequently until just boiling.

Place a layer of potatoes in a well-greased casserole dish. Spoon a bit of the cream mixture over the potatoes, and keep adding layers and cream until you run out of potatoes. Spoon any remaining cream over the top of the mixture.

Sprinkle the grated cheeses over the top layer. Place the casserole dish in the oven and bake for up to 25 minutes, or until the potatoes are tender and golden. Serves 6-8.