Sunday Supper Scalloped Potatoes
January 7, 2026
A classic scalloped potato bake with a creamy upgrade and a crisp, modern finish!
These Sunday Supper Scalloped Potatoes are the kind of dish that makes people wander into the kitchen asking how long until it’s ready. It’s the scalloped potatoes everyone remembers, the ones that showed up at Sunday dinners back in the day, just made a little better. The sauce is creamy without being heavy, the potatoes bake up soft and comforting, and that crunchy topping at the end gives it a little upgrade.
Why You’ll Love This Recipe
- Classic scalloped potatoes with a creamy cheese sauce
- Comfort food that works for Sunday dinner, holidays, and family gatherings
- Soft, tender potatoes baked evenly all the way through
- A rich sauce that feels indulgent without being heavy
- Crunchy topping added at the end for texture and contrast
- Simple ingredients you already know and trust
- A dependable side dish that pairs with just about anything
Ingredient Notes
- Yukon Gold Potatoes: These are ideal here because they hold their shape while still getting soft and creamy. You want them thinly sliced so they cook evenly.
- Cheese: Gruyère gives you a slightly nutty, classic flavor, while sharp cheddar keeps things familiar and bold. Either works great, so go with what fits your table.
- Milk: Whole milk makes the sauce richer, but 2% will still give you a smooth, creamy result.
- Smoked Paprika: This adds just a little depth without making the dish taste smoky. It’s subtle but worth it.
- Crispy Shallots or Fried Onions: These go on at the end for crunch. Adding them too early can make them soggy, so save them for the finish.
Quick Prep Notes
Do I need to peel the potatoes?
No. Yukon gold potatoes have thin skins that soften as they bake, so peeling is optional. If you prefer a smoother texture, you can peel them, but it’s not required.
How thin should the potatoes be sliced?
Aim for about ⅛-inch thick slices. Keeping them evenly sliced helps them cook at the same rate so you don’t end up with crunchy centers.
Can I make this ahead of time?
Yes. You can assemble the dish up to one day ahead, cover tightly, and refrigerate. Let it sit at room temperature for about 20 minutes before baking.
Sunday Supper Scalloped Potatoes
Ingredients
- 3 lbs Yukon Gold potatoes, thinly sliced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- ½ cup shredded Gruyère or sharp cheddar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly cracked black pepper, to taste
- ¼ cup crispy fried shallots or French fried onions
Instructions
- Preheat the oven to 375°F and generously grease a baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, just until smooth and lightly golden. Slowly whisk in the milk, stirring constantly, until the sauce thickens and turns silky.
- Stir in the cheese, smoked paprika, garlic powder, salt, and pepper. Keep stirring until the sauce is creamy and fully melted.
- Layer half of the sliced potatoes in the baking dish, then pour over half of the cheese sauce. Repeat with the remaining potatoes and sauce, smoothing the top.
- Cover with foil and bake for 45 minutes, until the potatoes are tender. Remove the foil and bake for another 15 minutes, until the top is bubbling and lightly golden.
- Right before serving, scatter the crispy shallots over the top for that perfect crunch.
FAQ
Can I use a different type of potato?
Yukon golds work best for their creamy texture, but russet potatoes can be used if that’s what you have. Just know they’ll be a bit softer and more delicate.
Can I swap the cheese?
Absolutely. Sharp cheddar, Gruyère, or a mix of both all work well. Avoid very soft cheeses, as they can make the sauce grainy.
Why are my scalloped potatoes still firm after baking?
This usually means the slices were too thick or the dish was too tightly packed. Thin, even slices and a well-distributed sauce help everything cook through.
How do I reheat leftovers?
Cover and reheat in a 350°F oven until warmed through. Add the crispy topping after reheating so it stays crunchy.
Can I freeze scalloped potatoes?
Freezing isn’t ideal because the sauce can separate once thawed. This dish is best enjoyed fresh or within a few days of baking.
Sprinkle of Fun
Lean into the throwback and make these part of a classic family dinner night. Serve them straight from the casserole dish, put a simple roast or baked chicken on the table, and let everyone help themselves. Dim the lights a little, turn on some old-school music, and keep things relaxed and unhurried.
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