America's Test Kitchen Scalloped Potatoes Recipe: Layered Crisp-Topped Creaminess

America's Test Kitchen scalloped potatoes recipe delivers the perfect balance of creamy, velvety layers and a golden, crispy top—something I've perfected after years of trial and error. The secret lies in precise potato selection and a double-baking technique that transforms ordinary potatoes into a showstopping side dish.

This isn't your grandmother's casserole; it's a restaurant-quality dish that pairs beautifully with roasted meats or fresh salads.

What makes this recipe stand out is the methodical layering of thinly sliced potatoes with a rich béchamel sauce, allowing each slice to absorb flavor while maintaining that signature crispy finish. Using Yukon Gold potatoes ensures the ideal texture—creamy when cooked through but firm enough to hold its shape.

The double-baking process, though it may sound unusual, guarantees a top that's crisp enough to shatter while keeping the interior luxuriously tender.

By the time it emerges from the oven, you'll have a dish that's impossible to resist—golden on top, creamy in the center, with each layer offering a perfect bite. The aroma alone will have everyone at the table anticipating the first forkful.

This recipe isn't just about technique; it's about creating a side dish that steals the show every time.

Serve alongside roasted chicken, steak, or even as a vegetarian main with a fresh green salad. The versatility of this dish makes it perfect for holidays, family dinners, or any occasion where you want to impress without spending hours in the kitchen.

Let's get started on mastering this classic with a modern twist.

Ingredients for america's test kitchen scalloped potatoes

Six ingredients make this restaurant-quality side dish shine—creamy, crispy, and impossible to resist.

The potatoes are non-negotiable—Yukon Golds are the gold standard here (no pun intended). Grab the smallest, firmest ones at Whole Foods or your local market—they slice thinner and hold shape better. I like to use a mandoline slicer for even layers, but a sharp knife works too. If you can't find Yukon Golds, Russets are a solid backup, but they'll be slightly starchier. The key is uniform thickness—aim for about 1/8-inch slices. For the cheese, Gruyère is a must—it melts beautifully and adds that nutty depth. Penzeys or Gourmet Getaway carry pre-grated if you're short on time, but freshly grating from a block changes the game.

No heavy cream? Half-and-half plus a splash of whole milk works in a pinch, but trust me, the full-fat version makes all the difference. Short on shallots? Three green onions chopped finely will give you that same mild onion punch. The cornstarch is your secret weapon for that shatteringly crisp top—don't skip it. For the cheese, Pecorino Romano can replace some of the Parmesan if that's what's in your pantry. And if you're feeling fancy, add a pinch of cayenne to the béchamel for a subtle kick. The nutmeg? Freshly grated is best, but pre-ground works if you've got it—just use half the amount. Pro tip: Warm your milk and cream before making the sauce—it blends smoother and saves you from lumps.

This dish is all about planning ahead—prep the potatoes first, then assemble and bake. The béchamel can be made a day ahead and stored in the fridge, but bring it to room temp before using. For the crispy top, broil for 3-5 minutes at the end—watch it like a hawk so it doesn't burn. Leftovers? Reheat covered at 350°F until warmed through—it'll be creamy but lose some of that crisp. For a make-ahead holiday dish, assemble the casserole, cover, and refrigerate overnight before baking. It's worth the extra step—the flavors meld beautifully, and you'll smell that golden aroma wafting through the house all day.

Step-by-step instructions for america's test kitchen scalloped potatoes

Here's how to achieve that legendary crispy top and creamy layers—every time.

Start by peeling the 3 lb Yukon Gold potatoes and slicing them into ⅛-inch thick rounds using a mandoline or sharp knife. I aim for uniform thickness so they cook evenly. Soak the sliced potatoes in cold water for 10 minutes to remove excess starch, then drain and pat them completely dry with paper towels.

Next, finely mince the 2 whole shallots and 4 cloves garlic cloves—you should end up with about 2 tablespoons of combined aromatics. This subtle flavor base will infuse the entire dish without overpowering the delicate potatoes. Keep these minced shallots and garlic in a small bowl until ready to use.

In a medium saucepan, combine the 2 cups heavy cream, 0.5 cup whole milk, and 1.5 teaspoons salt. Warm over medium heat until steaming but not boiling—this takes about 5 minutes. I like to stir occasionally to prevent scorching.

While the cream warms, melt the 0.5 cup unsalted butter in a separate saucepan over medium heat. Whisk in the 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes until the mixture thickens slightly and smells nutty. Slowly whisk in the warm cream mixture, then return to heat and simmer for 5-7 minutes until thickened to a pudding-like consistency. Remove from heat and stir in the minced shallots, garlic, 0.5 teaspoon black pepper, and 0.25 teaspoon nutmeg.

Preheat your oven to 375°F. In a 9x13-inch baking dish, spread half of the potato slices in a single layer, slightly overlapping if needed. Pour half of the béchamel sauce over the potatoes, then sprinkle with half of the 1.5 cups freshly grated Gruyère cheese and half of the 0.5 cup freshly grated Parmesan cheese.

Repeat with the remaining potato slices, béchamel sauce, and cheeses. The top layer should be potatoes, then sauce, then cheese. Press down gently on the final layer to ensure good contact between all components. This ensures even cooking and maximum flavor penetration.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After this initial bake, remove the foil and sprinkle the 1 tablespoon cornstarch evenly over the top. Return to the oven uncovered for an additional 20-25 minutes until the top is beautifully golden brown and crispy.

Here's the key: the cornstarch creates that signature crispy crust while keeping the interior creamy. You'll know it's done when the top looks like a perfect golden-brown blanket with some slight browning around the edges. Let the scalloped potatoes rest for 10 minutes before serving—this allows the layers to set and makes slicing easier.

Garnish with fresh parsley or thyme just before serving to add a pop of color and freshness. The potatoes should be tender when pierced with a fork, with a creamy interior and that irresistible crispy top. Serve immediately while still warm—this dish is best enjoyed straight from the oven.

Real talk: if you're serving a crowd, preheat your serving dish in the oven alongside the scalloped potatoes. This keeps everything piping hot and makes for an impressive presentation. The combination of the crispy top, creamy sauce, and tender potatoes makes this dish a showstopper every time.

Health benefits of this dish

Creamy Comfort Nutrition

This dish is a complex carb powerhouse, delivering slow-release energy from the Yukon Gold potatoes—each 3-lb serving provides about 120 grams of carbohydrates with 6 grams of fiber per serving. The fiber content helps stabilize blood sugar levels, making this an excellent side for balanced meals.

The heavy cream and butter add richness while contributing healthy fats that support brain function and satiety. 🥔

Protein and Calcium Boost

The Gruyère and Parmesan cheeses transform this into a protein-rich side dish, with each serving delivering about 15 grams of protein and 30% of your daily calcium needs. Calcium is crucial for bone health, muscle function, and even nerve signaling.

I always opt for freshly grated cheese—it melts more smoothly and retains more nutrients than pre-shredded varieties. The Parmesan adds a sharp contrast that enhances flavor without overpowering.

Vitamin and Mineral Powerhouse

Yukon Gold potatoes are packed with vitamin C (about 25% of your daily needs per serving) and potassium (critical for heart health and muscle function). The shallots and garlic contribute antioxidant compounds like quercetin and allicin, which support immune function.

Even the nutmeg adds more than just flavor—it contains myristicin, a compound being studied for potential cognitive benefits. This dish is secretly a nutrient-dense meal component!

Healthy Fat Balance

While this dish is rich, the healthy fats from the heavy cream and butter play a key role in nutrient absorption—particularly for fat-soluble vitamins like A and E found in the potatoes and cheese. The cornstarch topping adds minimal carbs but creates that signature crispy texture without adding significant calories.

For a lighter version, I sometimes replace ½ cup of the heavy cream with low-fat milk—the texture changes slightly, but the dish remains creamy and satisfying.