Creamy Scalloped Potatoes Without Cheese

These are the creamy scalloped potatoes you make when you want pure comfort food without adding cheese.

Thin slices of potato bake in a buttery garlic cream sauce until they’re completely tender. The top turns beautifully golden, while the layers underneath stay soft, rich, and creamy.

And no, you won’t miss the cheese. The homemade white sauce has plenty of flavor from butter, garlic, paprika, milk, and cream.

The recipe takes a little time in the oven, but the actual prep is simple. Slice the potatoes, make the sauce, layer everything in the dish, and let the oven handle the rest.

Give the potatoes a few minutes to rest before serving. The sauce thickens as it cools, so those creamy layers hold together much better on the plate.

They’re perfect with Honey Glazed Spiral Ham, Easy Bread Stuffing, and Garlic Butter Green Beans for Thanksgiving or Sunday dinner.

How To Make Creamy Scalloped Potatoes

1. Slice the potatoes evenly.

Heat the oven to 350°F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.

Peel the potatoes and cut them into 1/8-inch slices. A mandoline makes quick, even work of this, but a sharp knife is fine if you take your time.

Keep the slices close to the same thickness. Thick pieces mixed with paper-thin ones will not become tender at the same time.

2. Start the cream sauce.

Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat.

Whisk in the flour and cook for 1 minute. The mixture should bubble and look smooth, but it should not brown.

3. Add the milk and cream.

Pour in a small amount of the milk and whisk until smooth. Continue adding the milk gradually, whisking after each addition, then whisk in the heavy cream.

Cook for 4 to 6 minutes, stirring often, until the sauce is steaming and lightly thickened. Stir in the paprika, garlic powder, salt, and black pepper.

The sauce should coat a spoon but remain easy to pour. It will thicken further around the potatoes in the oven.

4. Layer the potatoes and sauce.

Arrange one-third of the potato slices in the prepared baking dish, overlapping them slightly. Spoon one-third of the sauce over the layer and spread it to the edges.

Repeat twice more with the remaining potatoes and sauce. Make sure the top layer receives sauce all the way to the corners so exposed slices do not dry out too early.

5. Bake until the potatoes begin to soften.

Cover the dish tightly with foil and set it on a rimmed baking sheet to catch any bubbling sauce.

Bake for 50 minutes. Carefully remove the foil, keeping your hands away from the escaping steam.

6. Brown the top.

Continue baking uncovered for 25 to 35 minutes, until the potatoes are tender when pierced in the center and the top is golden brown.

If the potatoes are tender but you want more color, broil the dish for 1 to 2 minutes. Watch continuously because the surface can move from browned to burned quickly.

7. Let the layers settle.

Rest the scalloped potatoes for 15 minutes before cutting into them.

This pause gives the bubbling sauce time to settle around the slices, so the first serving holds together instead of sliding apart. Add parsley just before serving if you like.

Scalloped Potatoes vs. Potatoes Au Gratin

The names are often mixed up, but the basic difference is simple.

Scalloped potatoes are traditionally slices baked in milk or cream, often with a white sauce. Potatoes au gratin usually add cheese and sometimes breadcrumbs to create a richer crust.

This recipe stays on the scalloped-potato side of that line: plenty of creaminess, no cheese required.

Why the Sauce Looks Thin Before Baking

Do not cook the stovetop sauce until it resembles gravy.

The flour will continue thickening it in the oven, and the potato starch joins in as the slices cook. Starting with a pourable sauce gives it room to move between the layers before it tightens.

If the sauce is already very thick in the saucepan, whisk in an extra splash of milk before layering the dish.

How To Tell When the Potatoes Are Done

Test the center of the casserole rather than an exposed edge. Slide a thin knife through several layers. It should pass through with very little resistance.

If the top is brown but the center still feels firm, cover the dish loosely with foil and bake for another 10 to 15 minutes.

The exact timing depends on the thickness of the slices and the depth of the layers, which is why even slicing matters more than racing the clock.

Make-Ahead Instructions

You can assemble the casserole several hours ahead. Cover it tightly and refrigerate it before baking.

Let the cold dish stand at room temperature while the oven heats, then allow approximately 10 to 15 extra minutes during the covered portion of the bake.

For a full day-ahead option, bake the potatoes completely, cool and refrigerate them, then reheat them covered at 325°F until hot. Uncover during the final few minutes to refresh the top.

Easy Variations

Add onion: Cook 1 small thinly sliced onion in the butter until soft before adding the flour.

Use fresh garlic: Replace the garlic powder with 2 finely minced cloves and cook them in the butter for 30 seconds before adding the flour.

Add herbs: Stir 1 teaspoon fresh thyme leaves into the finished sauce.

Add cheese: For an au gratin-style version, stir 1 cup shredded Gruyère or sharp cheddar into the warm sauce before layering.

What To Serve with Scalloped Potatoes

These potatoes work particularly well with glazed ham, roast turkey, baked chicken, or pork tenderloin.

Their creamy texture also benefits from something green or crisp on the plate, such as garlic butter green beans, shredded Brussels sprouts, or Waldorf salad.

Storage and Reheating

Transfer leftovers to shallow covered containers within two hours and refrigerate them for up to four days.

Reheat a covered portion at 325°F until the center reaches 165°F. The microwave also works for individual servings, though the oven preserves the browned surface better.