This is my go-to, no-fuss scalloped potato recipe for busy weeknights and holiday dinners alike. Thinly sliced russet potatoes go straight into a glass casserole dish, then you simply pour over a garlicky heavy cream mixture, add just three more pantry staples, and let the oven do the rest. No precooking, no roux, and no fancy equipment—just cozy, Midwest-style comfort that feels special enough for company but easy enough for a Tuesday. It’s the dish my friends always ask me to bring to potlucks because it tastes like you spent all afternoon on it, even though it’s mostly hands-off time in the oven.
Serve these scalloped potatoes hot from the oven alongside roasted chicken, baked ham, or simple pan-seared pork chops. They’re also great with a crisp green salad or steamed green beans to balance the richness. For a cozy vegetarian dinner, pair them with roasted Brussels sprouts and a big mixed salad. Leftovers reheat well, so I like to serve them the next day with eggs for a hearty brunch plate.
Oven-Baked 5-Ingredient Scalloped PotatoesServings: 6
Ingredients
2 1/2 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups heavy cream
3 cloves garlic, minced or finely grated
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, softened, for greasing the dish (optional but recommended)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with the softened butter to help prevent sticking and give a little extra richness.
Peel the russet potatoes and slice them into thin rounds, about 1/8 inch thick. Try to keep the slices as even as you can so they cook at the same rate. A sharp knife works fine, but a mandoline makes this step faster if you have one.
Arrange the raw sliced potatoes in the prepared glass casserole dish. You can fan them out in overlapping rows or simply layer them evenly; just make sure they’re spread into a fairly even layer so the cream can flow between the slices.
In a medium bowl or large measuring cup, whisk together the heavy cream, minced garlic, kosher salt, and black pepper until well combined. This is your garlic heavy cream mixture that will season the entire dish.
Slowly pour the garlic heavy cream mixture evenly over the raw sliced russet potatoes in the glass casserole dish, making sure to cover as much of the surface as possible so the cream seeps down between the layers.
Gently press down on the potatoes with clean hands or the back of a spoon to help them settle into the cream. The liquid should come most of the way up the sides of the potatoes; a few top edges peeking out are fine and will brown nicely.
Cover the glass casserole dish tightly with foil. Bake on the middle rack for 45–55 minutes, or until the potatoes are mostly tender when pierced with a knife and the cream is bubbling around the edges.
Carefully remove the foil and continue baking, uncovered, for another 20–30 minutes, or until the top is golden and the potatoes are completely tender all the way through. If the top is browning too quickly before the potatoes are soft, loosely tent with foil again.
Let the scalloped potatoes rest for at least 10–15 minutes before serving. This short rest helps the creamy sauce thicken and makes it easier to scoop neat portions. Serve warm, straight from the glass casserole dish.
Variations & Tips
For a cheesier twist, sprinkle 1 to 1 1/2 cups of shredded cheese (like sharp cheddar, Gruyère, or a Swiss blend) between the layers and on top before baking, keeping in mind this adds more than the base 5 ingredients. Add fresh herbs such as thyme, rosemary, or chives to the cream mixture for extra flavor, or a pinch of nutmeg for a classic scalloped potato note. If you prefer a lighter version, you can swap part of the heavy cream with whole milk, though the sauce will be a bit less rich and may not thicken quite as much; just keep the total liquid to about 2 cups. For a little texture and color, top the finished dish with chopped fresh parsley or green onions after baking. Food safety tips: Always keep the heavy cream refrigerated until you’re ready to mix and pour it over the potatoes, and don’t leave the finished dish at room temperature for more than 2 hours. Use a sharp knife or mandoline carefully when slicing potatoes—tuck your fingers in and use the guard on a mandoline to avoid cuts. Because this is a dairy-heavy dish, cool leftovers quickly, store them covered in the refrigerator, and reheat thoroughly until steaming hot before eating.
