Perfect for chilly winter nights, this crowd-pleasing potato dish is warm, comforting, and satisfying. It effortlessly elevates cozy weeknight dinners while still feeling elegant enough to serve alongside a holiday roast, ham, or turkey. Decadent, creamy, savory, and just slightly tangy thanks to Daisy Sour Cream, these potatoes look luxuriously indulgent yet are surprisingly simple to make with ingredients you likely already have on hand.

Similar to classic potatoes au gratin, these Creamy Scalloped Potatoes feature thinly sliced potatoes layered and baked in a rich, cheesy cream sauce until perfectly tender. The result is irresistibly soft, velvety potatoes coated in a luscious, indulgent sauce that makes every bite comforting and crave-worthy. Incredibly simple to prepare, this recipe is straightforward and requires little culinary skill. They are so irresistible that they’ll become favorite savory side.

• Yukon Gold Potatoes (2 ½ pounds, about 5 medium): With creamy interior texture and buttery flavor, they are perfect for scalloped potatoes. They are firm enough to hold their shape, while delicate enough to become tender and velvety in the sauce.
• Butter (1/4 cup): Adds richness to the sauce and aids in the sauteing of the onions.
• Chopped Onion (1/4 cup): Sharp, earthy, and slightly pungent, they add a savory flavor that complements the cheesy sauce. They add a depth of flavor to the dish. Yellow or white onions work best in this recipe.
• All-Purpose Flour (2 tablespoons): Used to thicken and stabilize the sauce.
• Salt (1 teaspoon): Table salt works great for this recipe and enhances the other flavors in the dish.
• Milk (1 ½ cups): Thins the sauce and carries the other flavors into the potatoes.
• Daisy Sour Cream (1 cup): Creamy and delicious, it adds a richness and slight tang to the sauce and makes the sauce velvety.
• Asiago Cheese (1 ½ cup, freshly shredded): This salty, cheese is rich, nutty, and yeasty. It has a similar flavor profile to Parmesan but is nuttier and melts better due to its creamier nature.
• Paprika (1/8 teaspoon): Adds a pop of color with a mild, slightly floral, and slightly sweet note.

• Yukon Gold potatoes are ideal, but Russet potatoes work just as well. Russets have a mild, earthy flavor with a slightly grainier texture.
• Skip red potatoes for this recipe. They’re too waxy and can result in a gluey texture.
• Olive oil can be used in place of butter if preferred.
• Any onion will work, but sweet yellow or white onions offer the best balance of flavor.
• For a milder onion taste, try substituting chopped leeks or green onions.
• If gluten is a concern, cornstarch can be used instead of flour to thicken the sauce. Add the milk first, then whisk in the cornstarch until smooth.
• Half-and-half is a great substitute for milk and creates an even richer, creamier sauce.
• Asiago cheese can be swapped for other favorites like Gruyère, cheddar, Manchego, or Parmesan. Use what you have on hand.
• Fresh garlic and herbs add wonderful depth of flavor. Try about 1 teaspoon of minced garlic or a sprinkle of fresh thyme or rosemary.
• Feel free to finish the dish with extra cheese or a light topping of breadcrumbs for added texture.
• For evenly sliced potatoes, a mandoline slicer or food processor makes prep quick and easy.
• This dish is perfect for making ahead. Prepare it up to one day in advance, wrap tightly, and refrigerate until ready to bake.
• To reheat, preheat the oven to 350°F, cover with foil, and bake for 15–30 minutes until warmed through. Individual portions can also be reheated in the microwave at ½ power in 15–30 second intervals.
• Cooked potatoes can be frozen. To reheat, bake covered at 325°F for about 75 minutes, or thaw to room temperature and bake at 350°F for 15–30 minutes until hot.

1. Spray 2-quart baking dish with nonstick spray. Preheat oven to 350°
2. Peel and slice potatoes into 1/8-inch-thick circles. Place in a large saucepan and cover with water. Cook until tender, drain, and cool slightly.
3. In saucepan, melt butter over medium heat. Add onion and cook 1 minute. Stir in flour and salt. Cook until bubbles form. Gradually stir in milk and cook until mixture boils. Reduce to lowest heat. Stir in sour cream and cheese. Cook until cheese melts, stirring constantly.
4. Layer half potatoes in baking dish and cover with half the sauce. Repeat. Sprinkle with paprika.
5. Bake 30-35 minutes until top starts to brown. Let stand a few minutes before serving.