Creamy Scalloped Potatoes
Creamy Scalloped Potatoes (Potato Gratin Style)
There’s something magical about a pan of scalloped potatoes coming out of the oven. The bubbling cream, the golden top, the soft and melt in your mouth layers… it’s everything comforting, cozy, warm, and nostalgic about food in one dish. This recipe is rich and creamy with perfectly tender potatoes and a golden cheesy crust. It’s a must have for holidays like Thanksgiving, Easter, and Christmas… but honestly^, I’ll make this any time I just want something comforting.
Thinly sliced potatoes are mixed with a rich cream sauce flavored with onion, garlic, herbs, butter, and seasoning. The sauce is poured over the potatoes to coat every slice, then everything is baked slowly in the oven until the inside becomes silky soft and the top turns beautifully caramelized. This is the definition of simple ingredients turning into something honestly irresistible.
Scalloped Potatoes vs Au Gratin
Some people get really technical with this distinction. Traditionally: Scalloped potatoes are baked in cream or milk, usually with onion and seasoning, but no cheese. Potatoes au gratin include cheese, either inside, on top, or both. Now… most modern scalloped potatoes recipes absolutely use cheese. So yes, technically you could call this a potato gratin or potatoes au gratin, but scalloped potatoes is the name most people know and use when they want this dish. That is why I use it here, while still giving it that cheesy gratin style richness.
The Best Potatoes to Use
For this dish, you want a potato that gets tender, creamy, and breaks down slightly as it cooks. Look for: Starchy potatoes like russet or king edward
Or
Yukon gold or yellow potatoes for a creamier texture and buttery flavor Waxy potatoes like red potatoes hold their shape too much and will not become as soft and velvety.
How to Make It Step by Step
(Full recipe in recipe card below)
Frequently Asked Questions
Yes, but the slices must be very thin and even. A mandoline just makes that easier and ensures the potatoes cook through properly.
he potatoes should be completely tender and soft all the way through and the top should be golden and bubbling. You should be able to slide a knife through with zero resistance.
Absolutely. Mushrooms, leeks, or even vegan bacon bits work well. Just sauté them with the onion and garlic before adding the cream.
Yes, absolutely, and here is a little secret. The leftovers might actually be even better.
You can:
Assemble everything fully
Bake covered
Let it cool
Refrigerate
Then reheat the next day Or you can bake it halfway, chill it, and finish baking right before serving. The potatoes absorb more flavor overnight and the texture becomes incredibly rich.
Scalloped potatoes are a dream side dish. They pair beautifully with:
Holiday main dishes
A bright salad
Roasted vegetables
Creamy mushroom dishes
And if you want to make them part of a regular weeknight dinner, serve them with something light and fresh on the side.
If you enjoyed this recipe and you want more cozy and comforting dishes, you can always find more on my blog at drveganblog.com. You might also love my roasted tomato and red pepper soup which pairs beautifully with these scalloped potatoes for a warm and satisfying meal.
I really believe scalloped potatoes will always have a special place at the table. They feel nostalgic and homey and they have that rare ability to make any meal feel more complete. Every time I make them, they disappear quickly and someone always sneaks back for one last spoonful.
Tell me, what do you love most here, the silky creamy layers inside or the golden cheesy crust on top?
Creamy Scalloped Potatoes (Potato Gratin Style)
Ingredients
- 1.2 to 1.5 kg (2.5 lb) potatoes peeled and thinly sliced
- 2 large onions thinly sliced
- 3 to 4 cloves garlic sliced
- 3 tbsp vegan butter
- 2 to 3 tbsp flour
- 500 ml (2 cups) vegan cream or full fat coconut milk
- Fresh thyme or mixed fresh herbs
- Salt and black pepper
- Cheese or vegan cheese shredded for topping
Instructions
- Slice potatoes very thinly using a mandoline and set aside in a large bowl.
- In a pan, sauté onions and garlic until soft and lightly golden.
- Add vegan butter and flour. Stir and cook for 1 minute to form a roux.
- Slowly pour in cream or coconut milk while stirring until smooth.
- Add fresh herbs, salt, pepper, and seasoning into the sauce — taste and adjust.
- Now pour the entire sauce over the potatoes in the bowl and gently mix until every slice is coated.
- Transfer the coated potatoes into an oven dish, then pour any remaining liquid from the bowl on top.
- Cover with foil and bake at 200°C for about 45 minutes.
- Remove foil, add cheese, and bake another 20 to 30 minutes until golden and bubbling.
- Let rest 10 minutes before serving.
Notes
• Full fat coconut milk works just as well as cream.
• If making ahead bake covered let cool refrigerate and reheat before serving.
Nutrition
What kind of cheese did you use here?