Creamy Cheddar Scalloped Potatoes Recipe

Introduction

Scalloped potatoes are a classic comfort dish featuring tender, thinly sliced potatoes baked in a creamy, cheesy sauce. This recipe balances rich flavors with fresh thyme for an irresistible side that pairs well with any meal.

Ingredients

• 8 cups potatoes (about 3 pounds peeled and sliced really thin)
• 4 tablespoons butter
• ½ cup onion (diced)
• 1 teaspoon garlic (minced)
• 6 tablespoons flour
• 1 cup chicken broth
• 2 cups milk
• ½ teaspoon thyme
• Salt and pepper (to taste)
• 1 cup cheddar cheese (grated)
• ½ tablespoon fresh thyme
• Fresh thyme (for garnish)

Instructions

1. Step 1: Spray a 9×13-inch pan with nonstick spray and preheat the oven to 350°F.
2. Step 2: Wash, dry, and peel the potatoes. Using a mandoline, slice the potatoes very thin, about ⅛-inch thick.
3. Step 3: In a large saucepan over medium-low heat, melt the butter. Add the diced onion and minced garlic, cooking until they become soft and fragrant.
4. Step 4: Sprinkle the flour into the saucepan and cook for 2 more minutes, stirring constantly to form a roux.
5. Step 5: Reduce the heat to low. Slowly whisk in the chicken broth, then add the milk while continuing to whisk. Increase heat to medium and stir constantly until the sauce thickens and comes to a boil. Season with salt and pepper to taste.
6. Step 6: Remove the sauce from heat and stir in the ½ teaspoon thyme and grated cheddar cheese until melted and smooth.
7. Step 7: Arrange half of the sliced potatoes in an even layer in the prepared pan. Season with salt and pepper, then pour half of the cheese sauce over the potatoes.
8. Step 8: Add the remaining sliced potatoes in a second layer. Season with salt and pepper again, then pour the remaining sauce over the top. Sprinkle with fresh thyme.
9. Step 9: Cover the pan tightly with foil and bake for 45 minutes.
10. Step 10: Remove the foil and continue baking for another 30 minutes until the top is golden and bubbly.
11. Step 11: Take the scalloped potatoes out of the oven, garnish with fresh thyme, and let them rest for 10 to 15 minutes before serving.

Tips & Variations

• For a vegetarian option, substitute vegetable broth for chicken broth.
• Try adding a pinch of nutmeg to the sauce for extra warmth and depth of flavor.
• Use a mix of cheeses like Gruyère or mozzarella for a different cheesy twist.
• Slice potatoes consistently thin to ensure even cooking and creamy texture.

Storage

Store leftover scalloped potatoes covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the creamy texture. Avoid microwaving to prevent drying out the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a day before baking. Keep it covered in the refrigerator and bake it fresh when ready to serve, adding extra baking time if baked cold.

What type of potatoes work best for scalloped potatoes?

Starchy potatoes like Russets or Yukon Golds work best as they become tender and absorb the sauce well without falling apart.

Creamy Cheddar Scalloped Potatoes Recipe

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★★★★★

4.8 from 106 reviews

• Author: Mariam
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x

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Description

A classic, creamy scalloped potatoes recipe featuring thinly sliced potatoes baked in a rich cheese and thyme-infused sauce, perfect as a comforting side dish.

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Ingredients

Scale 1x2x3x

Potatoes

• 8 cups potatoes (about 3 pounds, peeled and sliced very thin)

Sauce

• 4 tablespoons butter
• ½ cup onion (diced)
• 1 teaspoon garlic (minced)
• 6 tablespoons flour
• 1 cup chicken broth
• 2 cups milk
• ½ teaspoon dried thyme
• Salt and pepper (to taste)
• 1 cup cheddar cheese (grated)
• ½ tablespoon fresh thyme

Garnish

• Fresh thyme (for garnish)

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Instructions

1. Prepare the baking dish: Spray a 9×13-inch baking pan with nonstick spray and preheat your oven to 350°F (175°C) to get it ready for baking.
2. Slice the potatoes: Wash, dry, and peel the potatoes. Using a mandoline or a sharp knife, slice the potatoes very thinly, about ⅛-inch thick, to ensure they cook evenly and absorb the sauce fully.
3. Cook aromatics: In a large saucepan over medium-low heat, melt the butter. Add the diced onion and minced garlic, cooking gently until both are soft and fragrant, which creates the flavorful base of the sauce.
4. Add flour: Sprinkle the flour over the butter, onion, and garlic mixture. Cook for 2 more minutes to form a roux, which will thicken the sauce.
5. Make the sauce: Lower the heat to low. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Next, add the milk gradually, still whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season the sauce with salt and pepper to taste.
6. Add cheese and thyme: Remove the saucepan from the heat and stir in the ½ teaspoon of dried thyme and the grated cheddar cheese until the cheese fully melts into the sauce, making it creamy and flavorful.
7. Layer the potatoes: Place half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Season this layer with salt and pepper, then pour half of the cheese sauce evenly over the potatoes.
8. Add second layer: Arrange the remaining sliced potatoes over the first layer. Again, season with salt and pepper, then pour the remaining cheese sauce on top. Sprinkle ½ tablespoon fresh thyme over the surface for added aroma and flavor.
9. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to start cooking and the flavors to meld.
10. Bake uncovered: Remove the foil and continue baking for an additional 30 minutes to brown the top and ensure the potatoes are tender.
11. Rest and serve: Take the dish out of the oven and garnish with fresh thyme sprigs. Let it rest for 10 to 15 minutes before serving so the sauce thickens and the dish sets nicely.

Notes

• Using a mandoline for slicing potatoes ensures uniform thickness and even cooking.
• For a vegetarian version, substitute the chicken broth with vegetable broth.
• Adjust seasoning according to taste; thyme can be doubled for stronger herbal notes.
• Letting the dish rest after baking helps the scalloped potatoes firm up, making it easier to serve.
• You can substitute half-and-half for milk to make the sauce richer.
• Use sharp cheddar cheese for the best melting and flavor.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: scalloped potatoes, baked potatoes, cheesy potatoes, side dish, comfort food