Our Best Scalloped Potato Recipes

"They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day," says Ingalyn.

Tip: "In case people are looking for a heavy cream substitute, I found this," says TWEETY75. "Melt 1/3 cup butter. Pour it into 3/4 cup milk, and stir. Use in place of one cup of heavy cream. Note: This substitute will not whip. If you use low-fat milk, add a tablespoon of flour to the mixture to thicken."

Slices of potatoes are layered on the top and around the edge of the baking dish to create a unique, beautiful crust for these creamy rosemary potatoes.

Tip: Slice three or four potatoes using a mandolin on the thinnest setting. Slice the remaining potatoes using a slightly thicker setting on the mandolin. Then line the bottom and the sides of the baking dish with thin potato slices, overlapping them.

These scalloped potatoes, with ham and a creamy Alfredo sauce, make a complete meal that's perfect for using up leftover holiday ham.

Tip: "The unbaked gratin can be refrigerated overnight," says kemosuave. Return to room temperature before baking."

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"The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience," says CathyM. "It's a great side dish with a roast pork loin or beef tenderloin."

Tip: "To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety," says CathyM. 

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"A warm and cozy comfort food that goes great with anything, fancy or plain," says Denyse.

Tip: "Use whatever type of condensed cream soup you like," says Denyse. "I normally use broccoli, mushroom, or chicken depending on the accompanying entree."

Tender pork chops are baked with creamy scalloped potatoes with just a hint of thyme and Dijon mustard.

Tip: "I used my food processor with Yukons, a yellow onion, and a few fresh Serrano peppers from my garden, cleaned of tips and stems," says Eric da Butcher. "Also I washed off my potatoes with water to get the excess starch out of the potatoes, then air dried them on stacks of roll towel."

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Far from routine, these scalloped potatoes get the poutine treatment. They're baked with plenty of cheese and gravy.

Tip: Try it with bread crumbs on top, too.

This five-star scalloped potatoes recipe doesn't call for cream or milk. Instead, it combines chicken broth with a little mayonnaise. "I was looking for a scalloped potato recipe that was not cream- or milk-based, and I really love this!" says emrstl1. "It came out tasty and the sauce was creamy and delicious."

These simple scalloped potatoes include butter, half-and-half, and potatoes for a creamy side dish.

Tip: Place a lipped baking sheet or aluminum foil on the rack below the baking dish to catch spills.

These scalloped potatoes are smothered in a thick Cheddar cheese sauce and topped with cooked ham. "Delicious!" says Lumielle. "If you prefer a little kick, try adding a dash of cayenne pepper to the sauce."

A simple classic: thin-sliced potatoes, baked with whole milk, flour, butter, and seasonings until creamy and tender.

Tip: Melyssa Evans recommends boiling the potatoes for 5 minutes first to cut the cooking time in half. She also says, "To get the top of the potatoes browned, you may need to broil them for 5 additional minutes (depending on your oven's cooking capabilities)."

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These scalloped potatoes are creamy and crispy without a ton of butter.

Tip: If you're creating a roux, keep Chef John's catchphrase in mind: "Hot roux, cold milk, no lumps."

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A great recipe for leftover ham. And the bacon helps keep the potatoes from sticking to the casserole dish while adding great flavor. "These are delicious. I love making them, the taste is great," says bountiful-life. "We kept working to improve the recipe until it was exactly the way we wanted it."

"This is my idea of scalloped potatoes," raves Debi Carroll. "Other recipes call for so much cheese they become au gratin. This to me is a true scallop potato recipe. Very good!"

Tip: To cut down on baking time, quickly microwave or parboil the potatoes first before layering the potato slices in a baking dish.

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Here's a quick-and- easy version of scalloped potatoes that you make in minutes in your Instant Pot.

Tip: "Nice flavors," says SZYQ1, "and a time saver instead of baking the potatoes for an hour in the oven. The potatoes were perfectly tender and not mushy. My only real change would be to stir the potatoes a little to ensure the potatoes are evenly coated with the sauce."

"These scalloped potatoes were one of my favorite foods growing up," says Chef John. "But then I went to culinary school and learned, according to classical methods, how it was 'supposed' to be made -- and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place."

You'll slice Yukon Gold potatoes and layer them with a creamy sauce and Cheddar cheese before baking to tender and golden brown. "So full of flavor and cheesy!" says Stephanie. "Yummy!"

"This cheesy scalloped potatoes and ham-layered casserole dish features buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce," says Culinary Envy. "It's a quick and easy recipe that's perfect this time of year as a holiday side dish or delicious anytime as a cozy meal on a chilly night!"