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When it comes to Scalloped Potatoes, less is better. This is a great old fashioned creamy scalloped potato recipe. Absolutely delicious.

Old Fashioned Creamy Scalloped Potato Casserole

Course Side Dish
Cuisine American
Keyword Creamy scalloped potatoes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author Saveur


  • 4 tablespoons unsalted butter plus more for greasing
  • 3 cloves garlic finely chopped
  • 1 medium yellow onion thinly sliced
  • 1/4 cup flour
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 3 tablespoons finely chopped thyme
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 lb Yukon gold potatoes peeled and very thinly sliced
  • 1/4 teaspoon paprika


  1. Heat oven to 350°. Grease an 8" square baking dish with butter; set aside. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until golden, 8–10 minutes. Add flour; cook, stirring, until smooth, 2 minutes. Add cream, milk, thyme, salt, and pepper; bring to a boil. Add potatoes; cook, stirring occasionally, until potatoes are just tender, 8–10 minutes. Transfer mixture to prepared baking dish. Using a spoon, press mixture down; sprinkle with paprika. Bake until golden brown and a knife inserted into middle of potatoes slides in easily, about 40 minutes.