Scalloped potatoes are the ultimate comfort food, with layers of tender, creamy potatoes baked to golden perfection. Each bite offers a harmonious blend of rich, velvety sauce and a slightly crispy, caramelized top. The dish’s comforting aroma fills the kitchen as it bakes, promising a meal that’s both hearty and satisfying. With just 20 minutes of prep and a little over an hour in the oven, it’s a fuss-free recipe that delivers impressive results. Perfect for family dinners or holiday gatherings, this classic dish is sure to become a favorite. Its timeless appeal lies in its simplicity and the way it effortlessly brings warmth to any table.
The magic of scalloped potatoes lies in their texture and flavor, a delightful contrast of soft, melt-in-your-mouth layers and a subtly crisp crust. Infused with garlic, herbs, and a creamy cheese sauce, every forkful is a celebration of savory indulgence. Whether served as a side or the star of the meal, it’s a dish that feels both nostalgic and fresh. The hour-long bake time allows the flavors to meld beautifully, creating a dish that’s as comforting as it is delicious. It’s the kind of recipe that invites you to slow down and savor every bite, making it a true crowd-pleaser.
What You’ll Need for Scalloped Potatoes?
- 3 tablespoons unsalted butter, plus extra for greasing the pan
- ¼ cup all-purpose flour
- 2 cups whole milk (substitute with half-and-half for extra creaminess)
- 1 cup vegetable broth (chicken broth works too)
- 4 garlic cloves, grated (or 1 teaspoon garlic powder)
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick (use a mandoline for even slices)
- ½ medium yellow onion, thinly sliced
- 1½ cups grated cheddar cheese (sharp cheddar recommended for bold flavor)
How to Make Scalloped Potatoes
- Preheat the oven to 400°F and grease a 9×13-inch baking dish with butter.
- In a medium skillet, melt the 3 tablespoons butter over medium heat. Add the flour and whisk for 1 minute to create a roux.
- Slowly pour in the milk, followed by the vegetable broth, whisking continuously to avoid lumps.
- Add the garlic, thyme, salt, and pepper. Cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from heat.
- Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the onion, then half the sauce, and 1 cup of cheese.
- Repeat the layers with the remaining potatoes, onion, sauce, and ½ cup cheese.
- Cover the dish with foil and bake for 30 minutes. Then, uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese is golden brown.
- Let the dish stand at room temperature for 20 minutes before serving to allow the sauce to set.
Perfect Pairings: Serving Suggestions
Scalloped potatoes are a versatile side dish that pairs beautifully with roasted meats like herb-crusted chicken or garlic butter steak. For a lighter option, serve alongside a crisp green salad or steamed vegetables. Don’t forget a slice of crusty bread to soak up the creamy sauce!
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 20-25 minutes, or microwave individual portions for 1-2 minutes. Add a splash of milk to keep the sauce creamy.
Switch It Up: Recipe Variations
Try swapping Yukon Gold potatoes for sweet potatoes or adding crispy bacon bits between layers for extra flavor. For a vegetarian twist, mix in sautéed mushrooms or spinach. Experiment with different cheeses like Gruyère or Parmesan for a unique twist.
Time-Saving Hacks for Busy Cooks
Use a mandoline slicer to cut the potatoes quickly and evenly. Pre-grate the cheese and slice the onion the night before to save prep time. If you’re in a rush, parboil the potato slices for 5 minutes to reduce baking time.
Essential Equipment for Success
A 9×13-inch baking dish is ideal for this recipe, and a whisk ensures a smooth, lump-free sauce. If you don’t have a mandoline, a sharp knife and steady hand will do the trick. A silicone spatula makes layering the ingredients a breeze.
Scalloped Potatoes
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
- Preheat the oven to 400°F and grease a 9×13-inch baking dish.
- In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk followed by the vegetable broth, whisking continuously. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.
- Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the onion, then half the sauce and 1 cup of the cheese. Repeat the layers with the remaining potatoes, onion, sauce, and ½ cup cheese.
- Cover and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned. Let stand at room temperature for 20 minutes before serving.