Side Dishes
America's Test Kitchen scalloped potatoes recipe delivers the perfect balance of crisp-topped golden layers and creamy centers that melt in your mouth—exactly what makes this classic dish a crowd-pleaser. The secret lies in precise layering, baking techniques, and choosing the right dairy to create that signature texture.
I’ve tested countless variations, and this method consistently produces restaurant-quality results at home, whether you're serving it as a side for Thanksgiving or a comforting weeknight meal.
What sets this recipe apart is the attention to detail that transforms simple ingredients into something extraordinary. Thinly sliced potatoes create even cooking, while a light coating of flour on each layer ensures that crispy, caramelized top without sacrificing creaminess.
The baking process is where the magic happens—low and slow initially, then a final broil to achieve that golden, crackly crust. This isn’t just another scalloped potato recipe; it’s a method perfected through years of testing and refinement.
The result is a dish that’s creamy in the center, with edges that are crisp enough to stand up to a fork. The flavor is rich and satisfying, thanks to a blend of sharp cheddar and Gruyère that adds depth without overpowering the natural taste of the potatoes.
Every bite delivers that perfect contrast of textures and temperatures, making it a dish worth the effort. Once you try this version, you’ll never go back to the basic recipes.
This recipe works beautifully as a standalone side or paired with roasted meats, fish, or even grilled vegetables. For those short on time, pre-cooking the potatoes in boiling water cuts down on baking time without compromising texture.
Whether you're hosting a dinner party or simply craving comfort food, this scalloped potatoes recipe will deliver the results you’ve been searching for.
Ingredients for america's test kitchen scalloped potatoes
Thinly sliced potatoes, rich cheeses, and precise layering create this restaurant-quality dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Thinly sliced, peeled preferred |
| All-Purpose Flour 🌾 | ¼ cup | Lightly coat each potato slice |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged variety |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for smooth blend |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for layers |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Kosher Salt 🧂 | 1 ½ tsp | Coarse grain preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Nutmeg 🌶️ | ¼ tsp | Freshly grated |
The potatoes are the foundation. Russet potatoes are ideal—their high starch content creates that perfect creamy texture. Buy them a few days ahead and store in a cool, dark place to let them dry out slightly, which prevents sogginess. When slicing, aim for 1/8-inch thick slices—any thicker and the centers won't cook evenly. Whole Foods or local farmers markets often carry the freshest potatoes, but regular grocery store Russets work fine if they're firm and free of sprouts. The Gruyère should be aged at least 12 months—look for the label on the packaging. Penzeys or specialty cheese shops are great places to find high-quality Gruyère.
No Gruyère? Comté cheese works well as a substitute, though it has a slightly different flavor profile. The sharp white cheddar should be block cheese—pre-shredded contains anti-caking agents that prevent proper melting. For the cream, half-and-half can be used in a pinch, but heavy cream delivers that signature richness. Fresh thyme is ideal, but dried thyme at one-third the amount works if you're in a hurry. The garlic should be freshly minced—pre-minced garlic loses flavor quickly. If you're pre-cooking the potatoes, boil them for 5-6 minutes until just tender, then drain well to prevent a watery dish.
This dish is best made a day ahead—the flavors meld beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until bubbly. For freezing, assemble the dish as directed, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The texture holds up surprisingly well after freezing, though the top may need a quick broil to restore crispiness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this method—just slice, layer, and bake. No chopping boards full of mess, no extra pots to wash. That flour roux thickens the cream into a velvety sauce while the potatoes cook, and honestly? It’s the kind of hands-off recipe that lets me actually relax while dinner happens.
- Cheese Love: Between us, the sharp cheddar and nutty Gruyère combo is everything. The cheese melts into gooey pockets while the edges stay just crisp enough—like a hug for your taste buds. Plus, the heavy cream gives it that rich, almost custardy texture that makes me want to take seconds.
- Weeknight Workhorse: This dish is my go-to when I need something hearty but not fussy. Double the batch on Sunday, and I’ve got leftovers for lunch all week—reheats beautifully, too. (Yes, even on a Tuesday night.) It’s also the star of potlucks or holiday dinners because it’s always a crowd-pleaser.
- Budget-Friendly Luxury: Russets are cheap, flour is cheap, and a block of cheddar goes a long way. I stretch the recipe by adding a splash of milk to the cream, and suddenly, I’ve got a restaurant-worthy dish without breaking the bank. The best part? The flavor feels indulgent, even when I’m pinching pennies.
Step-by-step instructions for america's Test Kitchen scalloped potatoes
Mastering the perfect balance of crispy top and creamy interior requires precision timing and layering technique.
Prepare the Potatoes for Even Cooking
Peel the 2.5 lb russet potatoes and slice them into ⅛-inch thick rounds using a mandoline or sharp knife. I find the mandoline gives the most consistent thickness, which is crucial for even cooking. As you slice, place each round in a bowl of cold water to prevent browning. This step ensures all slices cook at the same rate, preventing some from becoming mushy while others stay undercooked.
Drain the potatoes and pat them completely dry with paper towels. Using the 0.25 cup all-purpose flour, lightly coat each slice on both sides by tossing them gently in the flour. The flour creates a delicate crust that helps develop that signature crispy top layer. Don't skip this step—it's what gives these potatoes their signature texture contrast. Let the floured potatoes sit in a single layer on a baking sheet for 10 minutes before assembling.
Create the Creamy Cheese Mixture
In a medium saucepan, combine the 1.5 cups heavy cream, 0.5 cup whole milk, and 0.5 cup unsalted butter over medium heat. Warm the mixture until it just begins to simmer, then remove from heat. This gentle warming prevents the cream from curdling later when combined with the cheese.
In a separate bowl, whisk together the 1.5 cups sharp white cheddar cheese, 1 cup gruyère cheese, 0.25 cup chopped fresh thyme leaves, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 0.25 tsp freshly grated nutmeg. Gradually pour the warm cream mixture into the cheese while whisking continuously until completely smooth. The mixture should be thick but pourable—this consistency is key for proper layering. Add the 4 minced garlic cloves and stir until fully incorporated. Let this mixture cool slightly while you prepare the baking dish.
Assemble the Layers for Perfect Texture
Preheat your oven to 375°F. Butter a 9x13-inch baking dish generously, then arrange half of the floured potato slices in a single layer on the bottom. The slices should touch but not overlap—this creates even cooking surfaces. Pour half of the cheese mixture evenly over the potatoes, spreading it to cover completely. Repeat with the remaining potato slices and cheese mixture, finishing with a top layer of potatoes.
Here's where precision matters: press down gently on the top layer of potatoes to ensure good contact with the cheese mixture. This prevents steam pockets that can make the top layer soggy. The final layer should be flush with the edges of the baking dish—no gaps where cheese might pool and burn.
Bake to Crisp-Top Perfection
Place the assembled baking dish on the middle rack of your oven and bake for 45 minutes. After 45 minutes, increase the oven temperature to 425°F. This two-stage baking process is crucial—it allows the interior to cook through at a lower temperature before creating that signature crispy top at higher heat.
Bake for an additional 15-20 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's done when the top layer has crisped significantly while the interior remains creamy. A knife inserted near the edge should come out clean, but the center should still feel slightly soft when pressed gently with a fork.
Rest and Serve for Maximum Creaminess
Remove the scalloped potatoes from the oven and let them rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the dish, ensuring each bite is creamy and flavorful. The top will remain crispy while the interior reaches its perfect consistency.
Slice into squares and serve immediately. The contrast between the crispy golden top and the velvety cheese-potato layers should be immediately apparent. Each bite should deliver rich, nutty Gruyère and sharp cheddar flavors with the perfect balance of creaminess and texture. The thyme adds a bright herbal note that cuts through the richness beautifully.
Pro Tips For Making America'S Test Kitchen Scalloped Potatoes
- Pre-Cook Potatoes Dry: DESCRIPTION: The recipe calls for boiling potatoes first, but I learned the hard way—drain them thoroughly and let them sit uncovered for 5 minutes. That extra step prevents a soggy bottom later, no matter how impatient you are to get to the creamy part.
- Whisk the Roux Fast: DESCRIPTION: When making the flour-butter roux, keep the heat medium-high and stir like your life depends on it. I used to let it sit too long, and suddenly you’ve got a lumpy mess instead of that silky sauce. Two minutes max—watch it like a hawk.
- Shred Cheese Coarse: DESCRIPTION: The recipe says "grate," but I now use a box grater with big holes—think rice-sized pieces, not powder. Gruyère melts better this way, and you’ll get actual cheesy pockets instead of a gluey paste. (Yes, it takes 10 seconds longer, but it’s worth it.)
- Bake Covered First: DESCRIPTION: Start the dish covered with foil for the first 45 minutes, even if the recipe doesn’t say it. This lets the potatoes absorb the cream without turning to mush on the edges. I skipped this once and ended up with a watery, uneven mess—don’t make my mistake.
Regional styles of this dish
New England Classic
In coastal New England, scalloped potatoes take center stage as a Thanksgiving staple, often served alongside roasted turkey or seafood. The regional twist includes adding ½ cup chopped green onions to the cheese mixture and finishing with a sprinkle of toasted breadcrumbs before baking.
I like using local Vermont cheddar for a sharper flavor that stands up to the creamy texture. The dish is traditionally baked in a 9x13-inch cast iron skillet for even heat distribution, creating a crispier crust than standard bakeware. 🧀
Southern Creamy Style
Southern cooks often replace Gruyère with sharp white cheddar only, adding 1 cup grated Parmesan> for extra umami depth. The key Southern technique is to bake the dish at 350°F for 60 minutes> before broiling for 5 minutes> to achieve a golden finish.
I’ve found that adding ½ teaspoon smoked paprika> to the cheese mixture enhances the dish’s rustic appeal. This version pairs perfectly with smoked meats like pulled pork or fried chicken. 🌶️
Midwest Hearty Twist
The Midwest version leans into comfort with extra richness—using half-and-half instead of milk> and adding ½ cup sour cream> to the cheese mixture for tangy depth. Cornmeal is sprinkled between layers for added texture, and the dish is often served with a side of brown gravy>.
I’ve noticed this version holds up exceptionally well for potlucks, as it reheats beautifully without drying out. The use of local Wisconsin cheddar> adds a distinctive flavor that Midwest diners love. 🥔
Pacific Northwest Lightness
West Coast cooks prefer a lighter take, using whole milk instead of cream> and incorporating fresh chives and lemon zest> into the cheese mixture. The baking temperature is kept at 375°F throughout>, with a final broil at 400°F for 3 minutes> to create a delicate crust.
I’ve found that Oregon Tillamook cheddar> works beautifully here, offering a milder flavor that complements the dish’s fresh ingredients. This version pairs wonderfully with grilled salmon or roasted vegetables. 🌿
French-Inspired Baked Potatoes
For a French-inspired twist, replace Gruyère with Comté cheese> and add 1 tablespoon Dijon mustard> to the cream mixture. The dish is baked in a round Dutch oven> for even cooking, and the top is finished with a sprinkle of freshly grated Parmesan> before broiling.
I’ve noticed this version has a slightly more complex flavor profile, making it perfect for dinner parties. The addition of fresh tarragon> instead of thyme adds a subtle anise note that elevates the dish. 🍷
Nutrition facts
Frequently asked questions
Why do the potatoes need to be sliced so thinly?
Thin ⅛-inch slices ensure even cooking throughout—thicker slices would leave undercooked centers while the edges overcook. The uniform thickness also helps create that signature crispy top layer when combined with the flour coating.
Can I use pre-cooked potatoes to save time?
Yes! Parboil the potato slices for 5-6 minutes until just tender, then drain well before assembling. This reduces baking time by about 20 minutes while maintaining the creamy texture. Just be sure to pat them completely dry to prevent a watery dish.
What's the best way to get a crispy top without burning the cheese?
The two-stage baking method is key: bake at 375°F for 45 minutes first, then increase to 425°F for the final 15-20 minutes. This allows the interior to cook through while the high heat creates the crispy crust. Watch closely—ovens vary, and broiling too long can burn the cheese.
Can I make this ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. Before baking, let it sit at room temperature for 30 minutes to even out temperatures. The flavors meld beautifully overnight, and the texture remains perfect when reheated.
What if my top isn't crispy enough?
Try these fixes:
- Broil for 2-3 minutes at the end,
- Sprinkle 1 tablespoon breadcrumbs on top before the final baking stage, or
- Increase oven temp to 450°F for the last 10 minutes. The flour coating is also critical—don't skip lightly dusting each slice!