If you are looking for a comforting, creamy, and cheesy dish that truly feels like a warm hug on a plate, this Scalloped Potatoes Recipe is an absolute must-try. Layered with tender slices of russet potatoes, a rich blend of milk and cream, and plenty of sharp cheddar cheese, it comes together into a golden, bubbling casserole that’s perfect for family dinners, holiday feasts, or any occasion that calls for something special. Every bite delivers a beautiful balance of flavors and textures, making it one of those timeless recipes you’ll want to come back to again and again.
Ingredients You’ll Need
The beauty of this Scalloped Potatoes Recipe starts with its straightforward yet carefully chosen ingredients. Each one contributes to the creamy texture, rich flavor, or perfect golden crust, proving that simple staples can produce extraordinary results.
- 2 pounds russet potatoes: Peeled and thinly sliced for even cooking and that classic creamy bite.
- 2 tablespoons unsalted butter: Adds richness and helps sauté the aromatics.
- 1 small yellow onion: Finely chopped, it brings a subtle sweetness that enhances the sauce.
- 2 garlic cloves: Minced to infuse a warm, savory depth without overpowering.
- 2 tablespoons all-purpose flour: Essential for thickening the creamy sauce into the perfect consistency.
- 2 cups whole milk: Provides the base of the sauce, lending creaminess and moisture.
- 1 cup heavy cream: Elevates the richness and silky texture of the dish.
- 1 teaspoon salt: Balances and enhances all the flavors.
- ½ teaspoon black pepper: Adds a gentle, warming spice for complexity.
- ½ teaspoon dried thyme: Offers an earthy herb finish that pairs beautifully with potatoes.
- 1 ½ cups shredded sharp cheddar cheese: Melts into the sauce and creates that irresistible cheesy layer.
- ½ cup grated Parmesan cheese: Sprinkled on top for a nutty, golden crust that seals everything in.
How to Make Scalloped Potatoes Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F. Grease a 9×13-inch baking dish well to ensure your scalloped potatoes don’t stick and hold their perfect shape when it’s time to serve. This simple start sets the stage for the delicious layers to come.
Step 2: Sauté the Aromatics
Melt the butter in a medium saucepan over medium heat, then add the finely chopped onion. Cook until soft and fragrant, about 4 to 5 minutes. Toss in the minced garlic and cook for one more minute to bring out that lovely garlic aroma without burning it. This step builds the flavor foundation for your creamy sauce.
Step 3: Make the Roux and Cream Sauce
Sprinkle in the flour, stirring constantly for 1 to 2 minutes to create a roux, which is the secret to a luscious sauce that clings beautifully to each potato slice. Next, slowly whisk in the whole milk and heavy cream until the mixture is smooth. Keep stirring as it gently simmers for about 5 minutes to thicken. Then, season with salt, black pepper, and dried thyme, and stir in half of the sharp cheddar cheese. This dreamy sauce is the heart of the Scalloped Potatoes Recipe!
Step 4: Layer the Potatoes and Sauce
Place half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the creamy cheese sauce over the potatoes and spread it out to cover uniformly. Repeat the process with the remaining potatoes and sauce to build those inviting layers of flavor and texture that will melt in your mouth.
Step 5: Add Cheese and Bake
Top the final layer with the remaining cheddar cheese and all of the Parmesan cheese for a perfect crust. Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 25 to 30 minutes until the top is gloriously golden and the potato slices are tender when pierced. Don’t forget to let it rest for 10 minutes before serving—that’s when everything sets beautifully for that ideal scalloped texture.
How to Serve Scalloped Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a fresh pop of color and a subtle oniony brightness to each serving. For an extra touch of indulgence, a dollop of sour cream on the side complements the creamy potatoes wonderfully.
Side Dishes
Scalloped potatoes make an outstanding side to roasted meats like turkey, chicken, or beef, soaking up juices and adding creaminess. Pair it with steamed green beans or a crisp garden salad to balance the richness and round out your meal.
Creative Ways to Present
For a fun twist, try baking this dish in individual ramekins for charming personal servings. Alternatively, serve it alongside a vibrant vegetable gratin or a lightly dressed arugula salad to create a stunningly colorful plate that’s as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Allow your scalloped potatoes to cool completely before storing them in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making for easy and delicious leftovers that just need a quick reheat.
Freezing
If you want to prepare this Scalloped Potatoes Recipe ahead of time, you can freeze the fully assembled and baked dish (once cooled) in a freezer-safe container. It’s best to consume within two months for optimal flavor and texture.
Reheating
Reheat leftovers covered with foil at 350°F for about 20 minutes or until heated through. For frozen portions, thaw overnight in the refrigerator before reheating to ensure even warming without drying out.
FAQs
Can I use other types of potatoes in this Scalloped Potatoes Recipe?
While russet potatoes are ideal for their starchy texture and ability to absorb the creamy sauce, you can also use Yukon Gold potatoes for a slightly buttery flavor and creamier consistency. Just be sure to slice them evenly to ensure uniform cooking.
What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes feature a creamy sauce made with milk or cream, typically without cheese in the sauce but often with cheese on top. Au gratin potatoes always include cheese, often mixed into the sauce and on top, resulting in an extra cheesy flavor. This recipe blends the two styles for maximum deliciousness.
Can I make this recipe dairy-free or vegan?
To make a dairy-free version, substitute butter with a plant-based margarine, milk and cream with unsweetened almond or oat milk, and use vegan cheese alternatives. Keep in mind the texture and flavor will be slightly different but still delicious.
How thin should I slice the potatoes?
Thin slices about 1/8 inch thick work best for scalloped potatoes as they cook evenly and absorb the sauce well. Using a mandoline slicer can make this task much easier and create consistent slices.
Can I add other ingredients to the scalloped potatoes?
Absolutely! Chopped cooked bacon, sautéed mushrooms, or caramelized onions add wonderful layers of flavor. Just be mindful not to overload the dish as it may affect the creamy texture and baking time.
Final Thoughts
There is something truly magical about a well-made Scalloped Potatoes Recipe—its creamy texture, cheesy richness, and fragrant herbs combine to create a dish that feels like a cozy celebration every time. Whether you’re cooking for a special occasion or simply craving some comforting food at home, this recipe is guaranteed to become a new favorite in your kitchen. Give it a try and watch your loved ones’ faces light up with every delicious forkful!
Print
Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Scalloped Potatoes recipe features thinly sliced russet potatoes baked in a creamy, cheesy sauce made from whole milk, cream, and sharp cheddar cheese. Enhanced with sautéed onions, garlic, and a hint of thyme, this comforting side dish offers a perfect balance of rich flavors and a golden, bubbly top, ideal for family dinners or holiday gatherings.
Ingredients
Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced
Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Cheese
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish to ensure the scalloped potatoes won’t stick during baking.
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Make Roux and Sauce: Sprinkle in the all-purpose flour and stir constantly for 1 to 2 minutes to form a roux without browning. Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Bring to a gentle simmer, stirring frequently until the sauce thickens, about 5 minutes.
- Season Sauce: Stir in salt, black pepper, dried thyme, and half of the shredded cheddar cheese until melted and combined. Remove the sauce from heat.
- Assemble Layers: Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce in another layer.
- Add Cheese Topping: Sprinkle the remaining sharp cheddar cheese and all the grated Parmesan cheese evenly over the top layer of potatoes.
- Bake Covered: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to cook through gently.
- Bake Uncovered: Remove the foil and continue baking for an additional 25 to 30 minutes until the top turns golden brown and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes after baking. This helps set the sauce for easier serving and enhances flavor melding.
Notes
- For extra depth of flavor, add a pinch of freshly grated nutmeg to the sauce along with the thyme.
- Try substituting Gruyère cheese for the cheddar for a nuttier and richer cheese profile.
- Use a mandoline slicer to cut the potatoes evenly; uniform slices ensure even cooking and consistent texture.
