Mouthwatering Scalloped Potatoes for a Crowd

Here is my favorite scalloped potatoes recipe for a crowd, with tender potato slices layered in a creamy cheese sauce made with milk, sharp cheddar, garlic, and a hint of nutmeg and cayenne for warmth.

This scalloped potatoes dish is what I make whenever we’re having people over for dinner. It feeds a bunch of people without much fuss, and I love that I can prep it ahead of time and just pop it in the oven when guests arrive.

What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy or all-purpose potatoes like Russets or Yukon Golds. Russets are great because they absorb the creamy sauce really well and get nice and tender, while Yukon Golds hold their shape a bit better and add a buttery flavor. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they don’t absorb the sauce as well and can end up a little too firm. When you’re at the store, just look for potatoes that are firm with no soft spots or green patches, and try to pick ones that are similar in size so they cook evenly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Potatoes: Russet potatoes are the classic choice here because they hold their shape and get creamy when baked. You can use Yukon golds for a buttery flavor, but avoid waxy red potatoes as they won’t give you that same tender texture.
• Cheddar cheese: Feel free to mix things up with gruyere, Swiss, or even a blend of different cheeses. Monterey Jack works great if you want something milder.
• Arrowroot powder: If you don’t have arrowroot powder, cornstarch works just as well in the same amount. You can also use 2 tablespoons of all-purpose flour instead.
• Milk: Whole milk gives the best creamy results, but you can use half-and-half or heavy cream for something richer. If you need a lighter option, 2% milk works fine too.
• Fresh thyme: Dried thyme is a good substitute – just use 1 teaspoon instead of the tablespoon since dried herbs are more concentrated. Rosemary also works nicely if that’s what you have.
• Onion: Yellow or white onions both work here. In a pinch, you can use onion powder (about 1 teaspoon), though fresh onion adds better texture.

Watch Out for These Mistakes While Baking

The biggest mistake with scalloped potatoes is slicing them unevenly, which leads to some pieces turning mushy while others stay hard – aim for uniform 1/8-inch slices using a mandoline or the slicing blade on a food processor for consistent cooking.

Another common error is not layering the potatoes properly or packing them too tightly, so make sure to fan them out in slightly overlapping rows to allow the sauce to flow between each slice.

If your sauce seems too thin, let it simmer a bit longer after adding the arrowroot powder until it coats the back of a spoon, and if it’s too thick, just whisk in a splash more milk.

Finally, resist the urge to dig in right away – letting the casserole rest for 10-15 minutes after baking helps the sauce thicken up and makes serving much cleaner.

What to Serve With Scalloped Potatoes?

Scalloped potatoes are pretty rich and filling on their own, so they pair best with simple proteins like roasted chicken, baked ham, or grilled steak. A fresh green salad with a light vinaigrette helps balance out all that creamy, cheesy goodness and keeps the meal from feeling too heavy. If you’re serving this for a holiday dinner or potluck, roasted vegetables like green beans, asparagus, or Brussels sprouts make great side dishes alongside the potatoes. You could also keep things simple with some dinner rolls and a crisp coleslaw for a complete meal that everyone will enjoy.

Storage Instructions

Store: Leftover scalloped potatoes will keep in the fridge for 3-4 days in an airtight container or covered with foil. They’re actually one of those dishes that tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze scalloped potatoes for up to 2 months, though the texture might be a bit softer when you reheat them. Let them cool completely, then wrap tightly in plastic wrap and foil before freezing. I find they work best if you undercook them slightly before freezing.

Reheat: Cover the dish with foil and warm in a 350°F oven for about 20-25 minutes until heated through. If you’re reheating from frozen, add an extra 15-20 minutes. You can also microwave individual portions, but the oven gives you that nice crispy top again.

Estimated Nutrition

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

• Calories: 1400-1550
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 220-240 g

Ingredients

For the potatoes:

• 3.5 lb potatoes (peeled and sliced into 1/8-inch rounds)
• 3/4 cup cheddar cheese (I use Tillamook sharp cheddar for better melting)

For the sauce:

• 1.5 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 1/2 onion
• 3 garlic cloves
• 1 tbsp thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp ground nutmeg
• 1.5 cups milk
• 1.5 tbsp arrowroot powder (sifted to remove lumps before whisking)
• 1/2 cup cheddar cheese

Step 1: Prepare Mise en Place and Preheat Oven

• 3.5 lb potatoes, peeled and sliced into 1/8-inch rounds
• 1/2 onion, minced
• 3 garlic cloves, minced
• 1 tbsp thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp ground nutmeg
• 1.5 tbsp arrowroot powder, sifted

Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish (or similar size for a crowd).

While the oven heats, peel and slice the potatoes into thin 1/8-inch rounds—I find using a mandoline slicer speeds this up considerably.

Mince the garlic cloves and finely dice the onion.

Measure out the thyme, salt, pepper, cayenne, and nutmeg into a small bowl.

Sift the arrowroot powder to remove any lumps before you need it, as this prevents lumpy sauce.

Having everything prepped and ready makes the sauce preparation smooth and stress-free.

Step 2: Layer First Batch of Potatoes

• 1.75 lb potatoes from Step 1

Arrange half of the sliced potatoes in an even layer across the bottom of your prepared baking dish, slightly overlapping the slices.

This creates a sturdy foundation for the casserole and ensures even cooking throughout.

Step 3: Build the Cream Sauce Base

• 1.5 tbsp butter
• minced onion from Step 1
• minced garlic from Step 1
• spice mixture from Step 1

Melt the butter in a medium saucepan over medium heat.

Add the minced onion and cook for 2 minutes, stirring occasionally, until it just begins to soften.

Add the minced garlic, thyme, salt, pepper, cayenne, and nutmeg from Step 1, stirring constantly for about 30 seconds to bloom the spices and release their flavors into the butter.

This short cooking time is crucial—it awakens the aromatics without burning them.

Step 4: Create the Cheese Sauce

• 1.5 cups milk
• arrowroot powder from Step 1
• 3/4 cup cheddar cheese

Pour the milk into the saucepan with the aromatic butter mixture and whisk in the sifted arrowroot powder from Step 1, making sure there are no lumps.

Bring the mixture to a gentle simmer over medium heat, stirring frequently, and cook for 3-4 minutes until the sauce thickens noticeably.

You’ll see it coat the back of a spoon when it’s ready.

Remove from heat and stir in 3/4 cup of the cheddar cheese until completely melted and smooth.

I prefer sharp cheddar like Tillamook because it adds more flavor complexity to balance the creamy potatoes.

Step 5: Assemble and Bake the Casserole

• remaining potatoes from Step 1
• cheese sauce from Step 4
• 1/2 cup cheddar cheese

Pour half of the cheese sauce from Step 4 evenly over the potato layer in the baking dish.

Layer the remaining sliced potatoes on top in a similar overlapping pattern.

Pour the rest of the sauce over this second potato layer, ensuring it seeps down between the slices.

Sprinkle the remaining 1/2 cup of cheddar cheese over the top.

Bake uncovered at 400°F for 40-45 minutes until the potatoes are fork-tender and the top is golden brown and bubbly around the edges.

The dish is done when you can easily pierce the center with a fork—this signals the potatoes have softened throughout.

Step 6: Rest and Serve

Let the scalloped potatoes rest for 5 minutes out of the oven before serving.

This resting time allows the sauce to set slightly and makes portioning easier.

Scoop portions directly from the baking dish, making sure each serving includes multiple layers of potato and creamy sauce.

Mouthwatering Scalloped Potatoes for a Crowd

Delicious Mouthwatering Scalloped Potatoes for a Crowd recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 10 servings

Calories 1475 kcal

Ingredients

  

For the potatoes::

• 3.5 lb potatoes (peeled and sliced into 1/8-inch rounds)
• 3/4 cup cheddar cheese (I use Tillamook sharp cheddar for better melting)

For the sauce::

• 1.5 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 1/2 onion
• 3 garlic cloves
• 1 tbsp thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp ground nutmeg
• 1.5 cups milk
• 1.5 tbsp arrowroot powder (sifted to remove lumps before whisking)
• 1/2 cup cheddar cheese

Instructions

 

• Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish (or similar size for a crowd). While the oven heats, peel and slice the potatoes into thin 1/8-inch rounds—I find using a mandoline slicer speeds this up considerably. Mince the garlic cloves and finely dice the onion. Measure out the thyme, salt, pepper, cayenne, and nutmeg into a small bowl. Sift the arrowroot powder to remove any lumps before you need it, as this prevents lumpy sauce. Having everything prepped and ready makes the sauce preparation smooth and stress-free.
• Arrange half of the sliced potatoes in an even layer across the bottom of your prepared baking dish, slightly overlapping the slices. This creates a sturdy foundation for the casserole and ensures even cooking throughout.
• Melt the butter in a medium saucepan over medium heat. Add the minced onion and cook for 2 minutes, stirring occasionally, until it just begins to soften. Add the minced garlic, thyme, salt, pepper, cayenne, and nutmeg from Step 1, stirring constantly for about 30 seconds to bloom the spices and release their flavors into the butter. This short cooking time is crucial—it awakens the aromatics without burning them.
• Pour the milk into the saucepan with the aromatic butter mixture and whisk in the sifted arrowroot powder from Step 1, making sure there are no lumps. Bring the mixture to a gentle simmer over medium heat, stirring frequently, and cook for 3-4 minutes until the sauce thickens noticeably. You'll see it coat the back of a spoon when it's ready. Remove from heat and stir in 3/4 cup of the cheddar cheese until completely melted and smooth. I prefer sharp cheddar like Tillamook because it adds more flavor complexity to balance the creamy potatoes.
• Pour half of the cheese sauce from Step 4 evenly over the potato layer in the baking dish. Layer the remaining sliced potatoes on top in a similar overlapping pattern. Pour the rest of the sauce over this second potato layer, ensuring it seeps down between the slices. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake uncovered at 400°F for 40-45 minutes until the potatoes are fork-tender and the top is golden brown and bubbly around the edges. The dish is done when you can easily pierce the center with a fork—this signals the potatoes have softened throughout.
• Let the scalloped potatoes rest for 5 minutes out of the oven before serving. This resting time allows the sauce to set slightly and makes portioning easier. Scoop portions directly from the baking dish, making sure each serving includes multiple layers of potato and creamy sauce.