Why You’ll Love This
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Only 4 ingredients – simple, affordable, and always on hand
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No roux required – no butter, flour, or constant stirring
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Creamy and cheesy – rich, velvety sauce in every layer
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Tender, perfectly cooked potatoes – every time
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Hands-off baking – pop it in the oven and let it do the work
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Steals the spotlight – the side dish everyone reaches for first
Ingredients
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Russet or Yukon Gold potatoes (about three to four pounds), peeled and thinly sliced
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Heavy cream (about two cups)
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Shredded cheddar cheese (about two cups, or more if you like)
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Salt and freshly ground black pepper
Note: That’s it — no butter, no flour, no broth. Just cream, cheese, potatoes, and seasoning.
Instructions
Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Slice the Potatoes
Peel the potatoes and slice them thinly, about an eighth of an inch thick. A mandoline or a sharp knife works best for even slices. Even slices mean even cooking.
Layer the Potatoes
Arrange a single layer of potato slices in the bottom of the prepared baking dish, slightly overlapping them. Sprinkle with a little salt and pepper. Repeat with another layer of potatoes, then more salt and pepper. Continue layering until all the potatoes are used.
Add the Cream
Pour the heavy cream evenly over the layered potatoes. Gently shake the dish to help the cream settle into all the layers. The cream should come about three-quarters of the way up the potatoes — it will bubble up as it bakes.
Top with Cheese
Sprinkle the shredded cheddar cheese evenly over the top, covering the potatoes completely.
Bake
Cover the dish with foil and bake for forty-five minutes. Remove the foil and bake for another twenty to twenty-five minutes, until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly. If the top is not browned enough, broil for the last two to three minutes, watching closely.
Rest and Serve
Let the dish rest for about ten minutes before serving. This allows the cream to thicken and set, making it easier to serve. Serve hot, straight from the dish.
The Magic Behind It
Without a roux, the heavy cream does all the work. As it bakes, the cream thickens naturally, creating a rich, silky sauce that coats every layer of potato. The potatoes release their own starches, which help bind the sauce, while the cheese melts into a golden, bubbly crust that is impossible to resist.
Pro Tips
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Slice the potatoes as evenly as possible for consistent cooking
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Use heavy cream, not milk or half-and-half — it creates the richest sauce and will not separate
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Do not skip the resting time — the sauce needs a few minutes to set
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For extra flavor, add a clove of minced garlic or a sprinkle of fresh thyme between the layers
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If the top is browning too quickly, cover loosely with foil until the potatoes are tender
Variations
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Garlic and herb – add minced garlic and fresh thyme or rosemary between the layers
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Three-cheese – use a mix of cheddar, Gruyère, and Parmesan for extra depth
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Spicy – add a pinch of cayenne or red pepper flakes
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Ham and potato – layer in diced cooked ham for a heartier dish
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Onion lovers – add thinly sliced onions between the potato layers
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Smoked – use smoked cheddar or add a sprinkle of smoked paprika
Serving Suggestions
Serve alongside roasted chicken, steak, pork chops, or a holiday ham. Pair with a simple green salad or steamed vegetables for a complete meal. For breakfast or brunch, top with a poached egg.
Storage
Refrigerate leftovers in an airtight container for up to four days. Reheat in the oven or microwave — the oven will restore some of the crispy top. Freeze for up to three months, but note that the texture of the potatoes may soften slightly upon thawing.
Common Questions
Can I use milk instead of heavy cream?
Heavy cream is highly recommended for the richest, creamiest result. Milk will not thicken the same way and may separate.
Do I need to cook the potatoes before baking?
No — the thin slices cook perfectly in the cream during baking.
Why are my potatoes still firm after baking?
They may have been sliced too thick, or your oven temperature was too low. Cover and bake longer, checking every ten minutes.
Can I add cheese between the layers?
Absolutely — sprinkle a little cheese between each layer for even more cheesy goodness.
How do I make this dairy-free?
Use full-fat canned coconut milk and a dairy-free shredded cheese alternative. The texture will be slightly different but still delicious.
These 4-ingredient scalloped potatoes are the side dish that never fails — creamy, cheesy, and utterly comforting. They are simple enough for weeknights and elegant enough for holidays. Make them once, and they will steal the show at every supper.