Scalloped Potatoes Recipe

Introduction

Scalloped potatoes are a creamy, cheesy comfort food classic that’s perfect for family dinners or holiday gatherings. Thinly sliced potatoes baked in a flavorful garlic-thyme sauce make this dish irresistibly rich and satisfying.

Ingredients

• 3 tablespoons unsalted butter (plus more for the pan)
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 4 garlic cloves (grated)
• 1 tablespoon fresh thyme leaves (chopped)
• 2 teaspoons sea salt
• ½ teaspoon freshly ground black pepper
• 3 pounds Yukon Gold potatoes (sliced ⅛-inch thick)
• ½ medium yellow onion (thinly sliced)
• 1½ cups grated cheddar cheese

Instructions

1. Step 1: Preheat the oven to 400°F and grease a 9×13-inch baking dish with butter.
2. Step 2: In a medium skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk followed by the vegetable broth, whisking continuously to avoid lumps.
3. Step 3: Add the grated garlic, chopped thyme, salt, and pepper. Cook the sauce, whisking often, for 2 to 3 minutes until it thickens and coats the back of a spoon. Remove from heat.
4. Step 4: Layer half of the sliced potatoes evenly in the prepared baking dish. Top with half of the sliced onions, then pour half of the sauce over the top. Sprinkle 1 cup of cheddar cheese evenly.
5. Step 5: Repeat the layers with the remaining potatoes, onions, sauce, and finish with the remaining ½ cup cheese.
6. Step 6: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 35 to 40 minutes, until potatoes are tender and the cheese is golden and bubbly.
7. Step 7: Let the scalloped potatoes rest at room temperature for 20 minutes before serving to allow the sauce to set.

Tips & Variations

• Use Yukon Gold potatoes for their creamy texture; Russets can be used but may be less creamy.
• For extra richness, stir some grated Parmesan into the cheese layer.
• Add cooked bacon or caramelized onions between layers for additional flavor.
• Try substituting fresh rosemary for thyme to change the herb profile.
• Make this dish ahead and refrigerate before baking; just add extra baking time if baking from cold.

Storage

Store leftover scalloped potatoes covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 20 minutes, to keep the top crispy. Avoid microwaving to prevent the dish from becoming watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold potatoes are preferred for their creamy texture, but Russet potatoes can be used as a substitute. Keep in mind the texture may be slightly different and may require adjusting cooking time.

Is it necessary to grate the garlic?

Grating the garlic helps it blend smoothly into the sauce, distributing flavor evenly without large pieces. If you prefer a milder garlic presence, you can mince it finely instead.

Scalloped Potatoes Recipe

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★★★★★

4.7 from 79 reviews

• Author: Mariam
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Classic scalloped potatoes baked in a creamy garlic-thyme sauce layered with thinly sliced Yukon Gold potatoes, onions, and melted cheddar cheese, resulting in a rich and comforting side dish perfect for any meal.

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Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
• ½ medium yellow onion, thinly sliced
• 4 garlic cloves, grated
• 1 tablespoon fresh thyme leaves, chopped

Sauce

• 3 tablespoons unsalted butter (plus more for greasing the pan)
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 2 teaspoons sea salt
• ½ teaspoon freshly ground black pepper

Cheese

• 1½ cups grated cheddar cheese

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Instructions

1. Preheat oven and prepare pan: Preheat the oven to 400°F and grease a 9×13-inch baking dish with butter to prevent sticking.
2. Make the sauce: In a medium skillet, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to form a roux. Slowly pour in the milk, then the vegetable broth, whisking constantly to avoid lumps. Add grated garlic, chopped thyme, salt, and pepper. Cook while whisking for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
3. Layer the ingredients: Place half of the sliced potatoes evenly on the bottom of the prepared baking dish. Spread half of the thinly sliced onions over the potatoes, then pour half of the sauce on top. Sprinkle 1 cup of grated cheddar cheese evenly over the layers. Repeat with the remaining potatoes, onions, sauce, and finish with ½ cup cheese on top.
4. Bake covered and uncovered: Cover the baking dish and bake in the preheated oven for 30 minutes. Then uncover and bake for an additional 35 to 40 minutes, or until the potatoes are tender when pierced and the cheese on top is nicely browned.
5. Rest before serving: Remove the scalloped potatoes from the oven and let them stand at room temperature for 20 minutes before serving to allow the dish to set and flavors to meld.

Notes

• For best texture, slice potatoes uniformly thin (⅛-inch) to ensure even cooking.
• Use Yukon Gold potatoes for a creamy texture; Russets can be substituted but may be less creamy.
• Covering the dish during the initial baking helps potatoes cook through without drying out, while uncovering at the end creates a golden cheese crust.
• Letting the dish rest after baking helps the sauce thicken and makes it easier to serve.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Adjust seasoning to taste, especially salt, depending on the saltiness of your broth and cheese.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: scalloped potatoes, baked potatoes, cheesy potatoes, potato casserole, side dish, comfort food, garlic thyme potatoes, cheddar cheese potatoes