Buttery Ina Garten’s Scalloped Potatoes

Here is Ina Garten’s scalloped potatoes recipe, with layers of tender sliced potatoes baked in a rich, creamy sauce with garlic, thyme, and plenty of cheese.

These scalloped potatoes are always a hit at our family dinners. I love making them for Sunday meals because they pair perfectly with just about any main dish. Plus, the leftovers reheat beautifully the next day!

What Kind of Potatoes Should I Use?

Russet potatoes are absolutely the way to go for scalloped potatoes, and there’s a good reason why. These starchy potatoes break down slightly as they cook, which helps thicken the cream and creates those perfect, tender layers you’re looking for. Yukon Gold potatoes can work in a pinch, but they’ll give you a slightly different texture since they’re more waxy and hold their shape better. When you’re slicing your potatoes, try to keep them as uniform as possible – around 1/8 inch thick works perfectly for even cooking. And here’s a pro tip: don’t rinse your sliced potatoes before using them, as you want to keep all that natural starch to help bind everything together.

Options for Substitutions

This recipe has some room for swaps, but a few ingredients are pretty important to keep:

• Russet potatoes: Stick with russets for this one – their high starch content is what makes these potatoes creamy and helps them hold together. Yukon golds could work in a pinch, but the texture won’t be quite the same.
• Fennel bulbs: If you can’t find fennel or aren’t a fan of its licorice flavor, you can replace it with more onions or try thinly sliced leeks for a milder taste.
• Gruyere cheese: Gruyere gives this dish its signature nutty flavor, but Swiss cheese or even sharp white cheddar can work as substitutes. You might lose some of that fancy taste, but it’ll still be delicious.
• Heavy cream: You can use half-and-half if you want something lighter, but add an extra 2 tablespoons of butter to make up for the richness. Avoid milk – it’s too thin and might curdle.
• Mandoline slicing: No mandoline? A sharp knife works fine, just try to keep your slices as even as possible – about the thickness of a quarter. Uneven slices mean some potatoes will be mushy while others stay firm.

Watch Out for These Mistakes While Baking

The biggest mistake when making scalloped potatoes is slicing your potatoes too thick or unevenly, which leads to some pieces being undercooked while others turn mushy – aim for consistent 1/8-inch slices using a mandoline or sharp knife for the best results.

Another common error is not properly seasoning each layer as you build the casserole, so make sure to sprinkle salt, pepper, and cheese between every few layers of potatoes rather than just on top.

Don’t skip the step of sautéing your fennel and onions until they’re soft and golden, as raw vegetables will release too much moisture during baking and make your dish watery instead of creamy.

Finally, resist the urge to crank up the oven temperature to speed things along – low and slow at 350°F ensures the potatoes cook through evenly without the top burning before the center is tender.

What to Serve With Scalloped Potatoes?

These rich and creamy scalloped potatoes are perfect alongside roasted meats like beef tenderloin, pork loin, or a simple roasted chicken – the creamy potatoes balance out the savory proteins beautifully. Since this dish is already pretty indulgent with all that Gruyere and cream, I like to serve it with something fresh and light like a crisp green salad with lemon vinaigrette or some roasted vegetables like Brussels sprouts or green beans. The fennel in these potatoes also pairs really well with fish, so consider serving them with baked salmon or cod for a more elegant dinner. Don’t forget some crusty bread to soak up any extra creamy goodness left on your plate!

Storage Instructions

Refrigerate: These scalloped potatoes keep really well in the fridge for up to 4 days. Just cover the dish tightly with foil or transfer leftovers to an airtight container. The creamy sauce might look a little separated when cold, but don’t worry – it comes back together beautifully when you reheat it.

Freeze: You can freeze this dish for up to 3 months, though the texture will be slightly different after thawing. I like to portion it into individual servings in freezer-safe containers. Let it thaw completely in the fridge overnight before reheating for best results.

Warm Up: To reheat, cover with foil and bake at 350°F for about 20-30 minutes until heated through and bubbly. You can also microwave individual portions, but the oven gives you that nice crispy top again. Add a splash of cream if it seems a bit dry after reheating.

Preparation Time	20-30 minutes
Cooking Time	90-95 minutes
Total Time	110-125 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4000
• Protein: 75-90 g
• Fat: 245-270 g
• Carbohydrates: 295-325 g

Ingredients

For the vegetable mixture:

• 2 tbsp butter (I use Kerrygold unsalted)
• 2 small fennel bulbs (trimmed and thinly sliced, about 2 cups)
• 2 lb russet potatoes (peeled and sliced 1/8 to 1/16 inch thick, use a mandoline for even thickness)
• 1 medium yellow onion (thinly sliced, about 3 cups)
• 1/2 tsp black pepper (freshly ground)
• 2 cups heavy cream (cold)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt (plus additional for vegetables)
• 2 cups gruyère cheese (freshly grated, not pre-shredded)

For the topping:

• 1/2 cup gruyère cheese (freshly grated)
• Extra black pepper (if desired)
• Chopped fresh herbs (optional, I use fresh thyme or chives for garnish)
• 2 tbsp heavy cream

Step 1: Prepare the Mise en Place and Preheat

• 2 lb russet potatoes, peeled
• 2 small fennel bulbs, trimmed
• 1 medium yellow onion

Start by preheating your oven to 350°F and buttering a 9×13 inch baking dish or similar sized dish.

While the oven heats, peel and thinly slice the russet potatoes using a mandoline set to 1/8 to 1/16 inch thickness—this even thickness is crucial for uniform cooking.

Trim and thinly slice the fennel bulbs into half-moons, then thinly slice the yellow onion.

I recommend using a mandoline for the potatoes and a sharp knife for the fennel and onions, as consistent sizing ensures everything cooks at the same rate.

Have all your ingredients measured and ready before you begin cooking.

Step 2: Sauté the Fennel and Onion Base

• 2 tbsp olive oil
• 2 tbsp butter
• 2 small fennel bulbs, thinly sliced
• 1 medium yellow onion, thinly sliced
• Kosher salt

Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is foaming and smells nutty, about 2 minutes.

Add the sliced fennel and onion along with a pinch of kosher salt, then cook for 13-15 minutes, stirring occasionally, until the vegetables are completely tender and beginning to caramelize at the edges.

This slow caramelization develops deep, sweet flavors that become the foundation of the dish.

The vegetables should be soft enough to break apart easily with a wooden spoon.

Step 3: Combine Potatoes with Cream, Cheese, and Aromatics

• 2 lb russet potatoes, sliced
• 2 cups heavy cream, cold
• 2 cups gruyère cheese, freshly grated
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• Sautéed fennel and onion from Step 2

In a large bowl, combine the sliced potatoes with the cold heavy cream, freshly grated gruyère cheese, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

I like to use cold cream because it helps keep the potatoes from breaking down as you mix everything together.

Add the sautéed fennel and onion from Step 2 to the bowl and gently fold everything together until well combined, being careful not to break the potato slices.

The mixture should look creamy and cohesive with vegetables and potatoes evenly distributed.

Step 4: Assemble and Top the Dish

• Potato mixture from Step 3
• 2 tbsp heavy cream
• 1/2 cup gruyère cheese, freshly grated

Pour the potato mixture from Step 3 into the prepared baking dish and gently spread it into an even layer, being careful not to crush the potatoes.

Use the back of a spatula to lightly flatten the top.

In a small bowl, combine the 2 tablespoons heavy cream with the 1/2 cup freshly grated gruyère cheese, then scatter this mixture evenly over the top of the potatoes.

This cream-cheese topping will create a golden, slightly crispy top layer while keeping the interior creamy.

Step 5: Bake and Rest

• Assembled dish from Step 4
• Extra black pepper
• Chopped fresh herbs like thyme or chives

Place the baking dish in the preheated 350°F oven and bake uncovered for 1 hour and 30 minutes, until the potatoes are completely tender when pierced with a fork and the top is golden brown.

Remove from the oven and let rest for 10 minutes before serving—this resting period allows the cream to set slightly and makes serving much cleaner.

If desired, garnish with a grind of fresh black pepper and chopped fresh thyme or chives.