top of page

Creamy Scalloped Potatoes

Prep Time:

15 minutes

Bake Time:

1 hour

Total Time:

1.5 hours


6-8 servings




  • 4 cups yellow potatoes, skinned & thinly sliced (⅛-inch thick)

  • 3 tablespoons kerrygold herb butter

  • 3 cloves of garlic, minced

  • 2 medium shallots, diced

  • 3 tablespoons all-purpose flour

  • 1 ½ cups whole milk

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 2 cups shredded parmesan cheese

Tools Needed

Mandoline Slicer

Baking Dish

This post contains affiliate links. Please read our Disclosure Policy for more information.

Bake with Me


  1. Preheat oven to 350℉.

  2. In a medium saucepan over medium-low heat, combine butter, garlic, onion, salt and pepper. Cook until onions are softened and translucent, stirring occasionally. 

  3. Reduce heat to low and stir-in flour. Very slowly, whisk in the milk and continue to whisk until smooth. Increase heat to medium and bring milk mixture to a boil, whisking occasionally. Remove from heat and set aside.

  4. Lightly grease an 8x8 baking dish and layer ⅓ of the potatoes on the bottom. Pour ⅓ of the milk mixture over the potatoes and sprinkle ⅓ of the cheese on top. Repeat with remaining ingredients.

  5. Bake, uncovered, for 1 hour or until the potatoes feel tender when pricked with a fork. If a browner crust is desired, broil for 3-4 minutes.

  6. Remove from oven and allow to cool for 5-10 minutes before serving. Enjoy!

Recipe Tags

Side Dish

bottom of page