12x18 Scalloped Potatoes Recipe for a Creamy Side Dish

Scalloped potatoes baked in a 12×18-inch dish create a hearty, creamy side that perfectly complements any main course. This recipe is designed to serve a family or crowd, with tender sliced potatoes layered in a rich cheese and cream sauce that develops a golden crust. It’s a classic comfort food that’s surprisingly simple to prepare and always a crowd-pleaser, making it an ideal choice for family dinners, holiday gatherings, or potlucks.

Ingredients

4 pounds (about 5-6 large) russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
3 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper

Optional toppings and herbs:

Fresh thyme or rosemary (for garnish)
Breadcrumbs (for topping)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 12×18-inch baking dish with butter or non-stick spray.

In a saucepan, combine the heavy cream, milk, minced garlic, salt, and pepper. Warm over medium heat until just simmering, then remove from heat.
Layer half of the sliced potatoes in the prepared dish, slightly overlapping to fit tightly. Pour half of the warm cream mixture evenly over the potatoes.
Sprinkle half of the shredded cheddar and Parmesan cheeses over the layer. Repeat with remaining potatoes, cream mixture, and cheeses to create a second layer.

Drizzle the melted butter evenly over the top layer. Cover the dish with aluminum foil, ensuring it’s sealed tightly.
Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil and sprinkle additional cheese or breadcrumbs if desired.
Return to the oven uncovered and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.

Let the scalloped potatoes rest for about 10 minutes before serving. Garnish with fresh herbs if using, and serve hot.

Tips

Slice potatoes evenly: Use a mandoline slicer for uniform slices that cook evenly and stack neatly.
Prevent sticking: Make sure to grease the baking dish well or line it with parchment paper for easy cleanup.

Cheese options: Feel free to substitute or mix cheeses such as Gruyère, Monterey Jack, or mozzarella for different flavors.
Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain creaminess.
Avoid overbaking: Keep an eye on the top during the final baking stage to prevent burning or over-drying.

Serving Suggestions

This 12×18 scalloped potatoes dish pairs beautifully with roasted meats like chicken, beef, or pork. It also complements a green vegetable such as steamed broccoli, sautéed green beans, or a crisp salad. For a complete comfort meal, serve with a crusty bread or dinner rolls to soak up the creamy sauce.

Variations

For a twist on the classic, consider adding cooked bacon bits, sautéed onions, or chopped chives between the layers. You can also swap out the cheeses for a different variety, such as smoked gouda or pepper jack, to add a unique flavor profile. For a gluten-free version, skip the breadcrumbs or use gluten-free alternatives. Vegetarian options are naturally included, but you can enrich the dish with caramelized onions or roasted garlic for more depth.

Storage and Reheating

Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, reheat individual portions in the microwave on high for 2-3 minutes, checking and stirring halfway through. Keep in mind that reheated potatoes may be slightly less creamy but will still retain their flavor and texture if reheated gently.

Frequently Asked Questions

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a day in advance, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes before baking. Increase the baking time by about 10-15 minutes to ensure it heats evenly.

Can I use sweet potatoes instead of russet potatoes?

Absolutely. Sweet potatoes add a different flavor and color to the dish. Thinly slice them and follow the same baking instructions. Keep in mind that sweet potatoes may require a slightly longer baking time due to their denser texture.

How do I prevent the top from burning or becoming too crispy?

To avoid burning, cover the dish with foil during the initial baking stage. If you want a crispy top, remove the foil during the last 10-15 minutes of baking. You can also add a layer of breadcrumbs or extra cheese towards the end to create a golden crust without overcooking the rest of the dish.

What can I do if the potatoes are not tender after baking?

If the potatoes aren’t soft enough, cover the dish with foil and bake for an additional 10-15 minutes, or until they are easily pierced with a fork. Ensuring your slices are thin and evenly cut helps them cook through more quickly and uniformly.

Is there a way to make this dish healthier?

To lighten up the recipe, use lower-fat milk or half-and-half instead of heavy cream, reduce the amount of cheese, or incorporate more herbs and vegetables for added nutrients. You can also skip the butter topping and opt for a sprinkle of chopped fresh herbs for flavor without extra fat.

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12×18 Scalloped Potatoes Recipe for a Creamy Side Dish