Ina Garten Scalloped Potatoes Recipe: Crispy Cornmeal Crown Over Creamy Layers

Ina Garten's scalloped potatoes deliver the perfect marriage of crispy cornmeal crown and velvety layers—just like you'd find in her kitchen. 💛 After years of perfecting this classic, I've unlocked the secrets to achieving that signature golden crust while keeping the interior impossibly creamy. The key lies in precise layering and a high-heat finish that transforms simple potatoes into something restaurant-worthy.

This recipe stays true to Ina's signature style while making it accessible for home cooks. With just a few essential ingredients—potatoes, cream, cornmeal, and cheese—you'll create a dish that's both comforting and elegant.

The cornmeal topping creates that coveted crispy texture, while the creamy béchamel base ensures every bite is rich and satisfying. It's the kind of side dish that elevates any meal from ordinary to extraordinary.

What makes this version special is the balance between technique and simplicity. We'll use a simple béchamel sauce as our base, layer it with thinly sliced potatoes, then crown it with a cornmeal mixture that turns beautifully golden in the oven.

The result is a dish with crispy edges that contrast perfectly with the tender, creamy interior—just as Ina would make it. This is comfort food at its finest, with professional results you'll want to serve again and again.

The beauty of this recipe is its versatility. It works beautifully as a side for roasted chicken, steak, or even as a vegetarian main dish. Serve it warm from the oven with a sprinkle of fresh herbs for that final touch of elegance.

Let's create this timeless classic together—your taste buds will thank you.

Ingredients for ina garten scalloped potato

Six simple ingredients transform into Ina Garten's signature crispy-cheesy masterpiece.

The potatoes are everything here—Russets are your best bet for that fluffy interior, but Yukons work too. Whole Foods or Trader Joe's usually have pre-peeled Russets, but peeling them yourself ensures cleaner slices. Look for firm potatoes with no sprouts. For the cheeses, sharp cheddar gives that classic tang, but Gruyère adds a sophisticated nutty note. I always grab extra Gruyère if I'm feeling fancy—it's worth the splurge. The cornmeal? Bob's Red Mill fine grind is my go-to, but any fine cornmeal will do.

No heavy cream? Half-and-half plus a splash of whole milk works in a pinch, but trust me on the full-fat version. Short on Gruyère? Parmesan at half the amount gives a similar umami punch. The béchamel base is non-negotiable for that creamy texture—skip the shortcuts here. Fresh thyme and parsley are ideal, but dried thyme at one-third the amount gets you close. Pre-shredded cheese? Don't even think about it—it gets gummy. Grab a block and shred it yourself.

This reheats beautifully—just cover with foil and pop in the oven at 350°F for 15 minutes. Keeps for 4 days in the fridge, but honestly, it disappears faster than that. For make-ahead prep, assemble the dish up to 24 hours ahead and refrigerate uncovered so the top dries out slightly—this helps with browning. Leftovers? Perfect for lunch the next day—just warm through and garnish with fresh herbs.

Step-by-step instructions for Ina Garten scalloped potatoes

Here's how to achieve that perfect crispy crown over creamy layers—just like Ina's.

Start by peeling the 3 lb russet potatoes and slicing them into ¼-inch thick rounds using a mandoline or sharp knife. You'll need about 6 cups of slices—aim for even thickness so they cook uniformly. Toss the slices with 1 tsp of the 1.5 tsp salt to prevent browning while prepping.

In a large bowl, combine 1.5 cups sharp cheddar cheese and 0.5 cup gruyère cheese. Use your fingers to break up any large clumps and distribute the cheeses evenly. Set aside—this will be your flavor base between layers.

In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat until fully liquid. Whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes until bubbly but not browned. This creates a roux that will thicken your sauce.

Gradually whisk in the 1 cup milk and 2 cups heavy whipping cream until smooth. Bring to a gentle simmer, stirring constantly, until the mixture thickens enough to coat the back of a spoon (3-5 minutes). Remove from heat and stir in the minced 2 cloves garlic, remaining 0.5 tsp salt, and 0.5 tsp ground black pepper. Keep warm while you assemble the potatoes.

Preheat your oven to 375°F. In a 9x13-inch baking dish, spread ½ cup cornmeal evenly on the bottom—this creates the crispy crown. Arrange a single layer of potato slices in an overlapping pattern, slightly offset like bricks. Sprinkle ⅓ of the cheese mixture over the potatoes, then pour ⅓ of the béchamel.

Repeat with two more layers, ending with potatoes on top. The final layer should be potatoes only—no cheese or sauce. This ensures the top layer gets crispy. Cover tightly with aluminum foil and bake for 45 minutes. Uncover and bake 15-20 minutes more until the top is deep golden brown and bubbly.

Remove from the oven and let rest for 10 minutes before serving. This resting time lets the layers set and the flavors meld. For extra crispiness, broil for 1-2 minutes just before serving—watch closely to avoid burning.

Garnish with chopped 1 tbsp fresh thyme leaves and 0.25 cup fresh parsley for freshness. The potatoes should be tender when pierced with a fork, with a crispy cornmeal crown on top and creamy cheese sauce throughout. Serve immediately with roasted chicken or steak for the ultimate comfort meal!

Perfect pairings for this ina garten scalloped potato

Creamy Sauce Match

Pair these scalloped potatoes with a mushroom gravy made from the same béchamel base—simply sauté 8 oz sliced mushrooms with 2 tbsp butter and 1 tsp thyme, then deglaze with ½ cup white wine before stirring in 1 cup of the leftover béchamel.

The earthy mushrooms complement the potatoes' richness beautifully. 🍄

Protein Pairings

Ina Garten's scalloped potatoes shine alongside herbed roasted chicken thighs—brine them overnight in ¼ cup kosher salt, 2 tbsp honey, and 1 tbsp fresh rosemary before roasting at 425°F for 40 minutes.

The crispy skin contrasts perfectly with the creamy potatoes. For a vegetarian option, try pan-seared portobello mushrooms with garlic butter.

Fresh Herb Garnish

Finish your dish with a sprinkle of chopped chives and microgreens for vibrant color and freshness. I like to mix 2 tbsp chives with ¼ cup microgreens right before serving—it adds a bright pop of color that makes the dish look restaurant-worthy.

Store-bought microgreens from Trader Joe's work perfectly if you're short on time.

Beverage Pairings

A crisp Sauvignon Blanc from New Zealand—like Kim Crawford Sauvignon Blanc—cuts through the richness with its citrus notes. For beer lovers, a Belgian witbier such as Hoegaarden provides a refreshing contrast with its coriander and citrus flavors. Avoid heavy reds or oaky whites that can overpower the dish.

Make-Ahead Side Dish

Assemble the dish up to 24 hours ahead and refrigerate uncovered so the top dries slightly—this ensures a better crust when baking. Reheat covered with foil at 350°F for 15 minutes before finishing under the broiler.

I always make a double batch for Sunday dinners—it disappears faster than you'd think! 💛

Frequently asked questions