Introduction

Scalloped potatoes are a classic, comforting side dish featuring tender slices of Yukon Gold potatoes baked in a creamy, cheesy sauce. This recipe creates a rich and flavorful dish perfect for holiday dinners or any cozy meal.

A close-up view of a white baking dish filled with creamy scalloped potatoes showing several layers of thinly sliced potatoes in a pale yellow sauce. The top layer is golden-brown, with melted cheese that is bubbly and slightly crispy on the edges, sprinkled with fresh green thyme leaves and some black pepper. A woman's hand is using a wooden spoon to scoop a portion from the corner, revealing the soft, creamy texture of the potatoes beneath the golden crust. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cup all-purpose flour
1 cup chicken stock or vegetable stock
2 cups whole milk (or half and half)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold potatoes, sliced into 1/8-inch rounds
2 cups freshly-grated sharp cheddar cheese, divided
1/2 cup freshly-grated Parmesan cheese, plus extra for serving

Instructions

Step 1: Preheat your oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray and set aside.
Step 2: Melt butter in a large sauté pan over medium-high heat. Add the sliced onion and cook for 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Sprinkle the flour over the onion and garlic mixture. Stir continuously for 1 minute to combine and cook the flour.
Step 4: Gradually whisk in the chicken or vegetable stock until smooth. Add the milk, salt, pepper, and 1 teaspoon of the thyme. Continue cooking and whisking for 1-2 minutes until the sauce thickens slightly and just begins to simmer around the edges. Avoid boiling. Remove from heat.
Step 5: Layer half of the potato slices evenly on the bottom of the prepared baking dish. Pour half of the cream sauce over the potatoes. If desired, strain the onions from the sauce and add them here. Sprinkle with 1 cup of cheddar cheese and all of the Parmesan cheese.
Step 6: Add the remaining potato slices in an even layer. Pour the remaining cream sauce over the top and sprinkle with the remaining 1 cup of cheddar cheese.
Step 7: Cover the dish tightly with aluminum foil and bake for 30 minutes until the sauce is bubbly around the edges.
Step 8: Remove the foil and bake uncovered for an additional 25-30 minutes, until the potatoes are tender and the top is golden brown.
Step 9: Let cool briefly on a rack. Sprinkle the remaining teaspoon of fresh thyme and extra Parmesan over the top before serving. Serve warm.

Tips & Variations

Grate your cheese fresh just before use for the best melting texture and flavor, as pre-shredded cheese often contains additives that inhibit smooth melting.
For a richer sauce, substitute half of the milk with heavy cream or half and half.
Add cooked bacon or caramelized onions between the layers for extra flavor.
Use a mandoline slicer for evenly thin potato slices which ensures even cooking.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the creamy texture—microwaving may cause the sauce to separate.

How to Serve

A close-up view of a white rectangular ceramic baking dish filled with layered scalloped potatoes. The dish has several layers of thinly sliced potatoes that are creamy white with golden brown crispy cheese on top. The potato slices are tender, partly covered in melted cheese that has browned spots. Small green herb leaves are scattered on the top layer. A woman's hand is holding a wooden spoon, lifting a portion of the cooked potatoes from the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish a day ahead, cover it tightly, and refrigerate. When ready, bake covered at 400°F, adding extra cooking time if baking straight from the fridge.

What is the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are cooked in a creamy sauce without topping, while au gratin potatoes typically include a breadcrumb or cheese topping that becomes crispy and browned in the oven.