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Scalloped Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 43 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Cheese Topping: Sprinkle the remaining sharp cheddar cheese and all the grated Parmesan cheese evenly over the top layer of potatoes.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/scalloped-potatoes-recipe/