Scalloped potatoes for a crowd are a rich, dependable side dish made with thinly sliced potatoes, sharp cheddar, Parmesan, and warm garlic cream. They bake up tender and creamy with a bubbling golden cheese topping, making them ideal for holidays, potlucks, and family dinners.
When you need a comforting side dish that can fill a 9 × 13-inch baking dish and serve a group, these cheesy scalloped potatoes are a practical choice. The preparation is straightforward, and most of the cooking happens unattended in the oven.
The combination of heavy cream, garlic, sharp cheddar, and Parmesan gives every layer plenty of savory flavor. Russet potatoes soften beautifully as they bake while still providing enough starch to help the cream settle into a rich sauce around the slices.
This dish is especially useful for holiday dinners because it pairs easily with roasted meats and other traditional sides. Give the potatoes a few minutes to rest after baking, and the creamy layers will be much easier to portion neatly onto plates.
Ingredients
You only need a short list of familiar ingredients to create this generously sized potato side dish.
- 3 pounds russet potatoes: Slice them about 1/8 inch thick so every layer cooks at approximately the same rate.
- 2 cups heavy whipping cream: Creates the rich sauce that surrounds and softens the potatoes while they bake.
- 2 cups sharp cheddar cheese: Adds a bold cheesy flavor and gives the finished casserole a melted, golden topping.
- 1 cup Parmesan cheese: Brings extra savory flavor and helps create a nicely browned surface.
- 3 garlic cloves: Freshly minced garlic infuses the warm cream without overwhelming the potatoes.
- 1 tablespoon unsalted butter: Used to gently cook the garlic before the cream is added.
- 1 teaspoon salt: Seasons the cream sauce and potatoes throughout the dish.
- Freshly ground black pepper: Adds gentle warmth and balances the richness of the cream and cheese.
Cooking Steps
STEP 1: Heat your oven to 350°F (175°C) with the rack positioned in the center. Lightly grease a 9 × 13-inch baking dish. Peel the potatoes and slice them about 1/8 inch thick, preferably using a mandoline so the slices cook evenly.
STEP 2: Melt the butter in a small saucepan over medium-high heat. Add the minced garlic and cook for roughly 30 seconds, stirring so it becomes fragrant without browning.
STEP 3: Pour the heavy cream into the saucepan with the garlic. Add the salt and season with freshly ground black pepper. Stir occasionally as the mixture heats, then remove it from the stove as soon as it begins to boil.
STEP 4: Arrange about half of the sliced potatoes in the prepared baking dish, overlapping them slightly. They do not need to be placed in perfectly even rows as long as the thickness of the layer is reasonably consistent.
STEP 5: Pour half of the garlic cream over the potatoes. Sprinkle with approximately half of the cheddar and half of the Parmesan. Add the remaining potatoes, followed by the rest of the cream and both cheeses.
STEP 6: Cover the baking dish securely with aluminum foil. Bake for 40 minutes. Keeping the dish covered during this first stage traps steam, helping the potato slices soften before the cheese topping begins to brown.
STEP 7: Remove the foil and continue baking for another 25 to 35 minutes. The potatoes are ready when a toothpick or thin knife slides easily through the center and the cheese is melted, bubbling, and deeply golden in spots.
STEP 8: Remove the baking dish from the oven and let the potatoes rest for 5 to 10 minutes. Resting gives the hot cream sauce a chance to settle into the layers, making the casserole easier to cut and serve.
Can I prepare scalloped potatoes ahead of time?
Yes. You can assemble the potato layers with the cream and cheese earlier in the day, cover the baking dish tightly, and refrigerate it until you are closer to dinner. Because the casserole will be cold, it may require some additional covered baking time before the potatoes become tender.
For the most predictable texture, avoid preparing the raw sliced potatoes too far in advance unless they are already assembled and completely coated with the cream mixture.
How thin should potatoes be for scalloped potatoes?
Aim for slices about 1/8 inch, or approximately 3 mm, thick. Thin, consistent slices are important because they allow the potatoes to cook through during the covered baking period and become tender at roughly the same time.
A mandoline is especially helpful when making a large casserole because it produces uniform slices much faster than cutting every potato by hand.
Helpful Tips
- Keep the slices uniform. Potatoes that vary significantly in thickness can leave you with some pieces that are tender while thicker slices remain firm.
- Do not overboil the cream. Heat it only until it begins to reach a boil, then remove the saucepan from the heat. This gently infuses the cream with garlic while keeping the mixture smooth.
- Check tenderness rather than relying only on time. Oven performance and potato thickness can vary, so use a toothpick or thin knife to confirm that the center layers are completely tender.
Can I use Yukon Gold potatoes instead?
Yes. Yukon Gold potatoes can replace the russets if you prefer them. They have a naturally buttery flavor and a pleasantly creamy texture that works particularly well with the garlic cream and cheese.
Russets contain more starch and become especially soft when baked, while Yukon Golds generally hold their shape a little more noticeably. Either option works well as long as the potatoes are cut to a consistent thickness.
What to Serve with Scalloped Potatoes for a Crowd
Because these potatoes are creamy and substantial, they work especially well alongside simple roasted or baked main dishes.
- Roasted turkey: The creamy potatoes are a natural match for a holiday turkey dinner and can easily share the table with stuffing and vegetables.
- Baked or glazed ham: Salty, savory ham pairs particularly well with the rich cheddar and Parmesan sauce.
- Roast beef: A simple beef roast balances the soft potatoes and makes the dish suitable for a larger Sunday dinner or special gathering.
You can also add a lighter vegetable side, such as steamed green beans or roasted vegetables, when you want some contrast with the creamy potato casserole.
How do I know when scalloped potatoes are fully cooked?
The appearance of the cheese alone is not enough to tell you whether the dish is finished. The potatoes underneath should be completely tender.
Insert a toothpick, skewer, or thin knife into the thickest part near the center of the casserole. It should pass through the layers with very little resistance. If the topping is becoming dark before the potatoes are tender, loosely cover the dish again with foil and continue baking.
Why should scalloped potatoes rest before serving?
Straight from the oven, the cream sauce is extremely hot and more fluid. Letting the casserole stand for 5 to 10 minutes allows the sauce to settle and the potato layers to firm slightly.
This short resting period makes a noticeable difference when serving a crowd because individual portions are less likely to fall apart as you transfer them from the baking dish.
Keeping Leftovers Fresh
Allow leftover scalloped potatoes to cool before transferring them to a covered container, or tightly cover the original baking dish. Refrigerate them and use them within about 3 to 4 days.
For larger portions, reheat the potatoes in a covered baking dish at about 350°F until they are hot throughout. Covering them helps prevent the cheese from becoming too dark or the surface from drying out before the center is warm.
Individual servings can also be reheated in the microwave. Heat them in shorter intervals and check the center between each interval so you do not unnecessarily overcook the cream sauce.
Freezing is possible, but creamy potato dishes can change texture after thawing. The potatoes may become softer and the sauce can separate slightly, so refrigeration is the better option when you expect to eat the leftovers within a few days.
Whether you are planning Thanksgiving dinner, Christmas lunch, a Sunday roast, or another gathering, this large pan of scalloped potatoes gives you a comforting side that feels generous without requiring complicated preparation. Thin potato slices, garlicky cream, sharp cheddar, and Parmesan do most of the work, while the covered-then-uncovered baking method ensures you get both tender layers and a beautifully browned top.
Scalloped Potatoes for a Crowd
Ingredients
- Freshly ground black pepper added according to taste
- 2 cups heavy whipping cream
- 3 pounds russet potatoes peeled and cut into approximately 1/8-inch-thick slices
- 1 cup finely grated Parmesan cheese
- 3 fresh garlic cloves minced
- 1 tablespoon unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
Instructions
- Set the oven to 350°F (175°C) and position an oven rack in the center.
- Grate the sharp cheddar and Parmesan cheeses. Peel the potatoes, then use a mandoline slicer to cut them into uniform slices approximately 1/8 inch (3 mm) thick. Russet potatoes may be used as listed, while Yukon Gold potatoes are also noted as an option for a more buttery flavor and pleasing texture.
- Place the butter in a small saucepan over medium-high heat and allow it to melt.
- Add the freshly minced garlic and sauté for approximately 30 seconds, just until aromatic.
- Pour in the heavy cream, stir in the salt, and season with black pepper as desired.
- Heat the cream mixture while stirring from time to time. As soon as it begins to reach a boil, remove the saucepan from the heat immediately to help prevent the cream from curdling.
- Lightly coat a 9 × 13-inch baking dish with grease.
- Arrange half of the sliced potatoes across the bottom, allowing the slices to overlap slightly. The arrangement does not need to be perfectly uniform.
- Drizzle half of the warm garlic cream sauce evenly over the first potato layer. Scatter half of the shredded cheddar and half of the grated Parmesan over the cream.
- Add the remaining potato slices in a second layer. Pour over the rest of the garlic cream mixture, then distribute the remaining cheddar and Parmesan evenly across the top.
- Cover the baking dish securely with aluminum foil and transfer it to the preheated oven.
- Bake the covered potatoes for 40 minutes.
- Carefully remove the foil, then return the uncovered dish to the oven for an additional 25 to 35 minutes. The scalloped potatoes are ready when the slices can be easily pierced with a toothpick and the cheese topping is golden, melted, and bubbling.
- Take the finished potato gratin from the oven and allow it to stand for 5 to 10 minutes before serving. This brief resting period gives the layers time to settle and helps the portions hold their shape when cut.
Notes
- Tillamook sharp cheddar is noted as an excellent cheese choice for this dish, while Kerrygold unsalted butter may also be used.
- Freshly ground black pepper and freshly minced garlic provide the best flavor.
- Because oven temperatures can vary, begin checking the potatoes slightly ahead of the suggested baking time if your oven tends to run hot.
- For an optional finishing touch, garnish the baked potatoes with chopped fresh chives or parsley before serving.