Scalloped Potatoes Recipe

There’s something about scalloped potatoes that feels like a warm hug from the inside. Maybe it’s the creamy sauce, the tender slices of potato, or that golden, cheesy top you can’t wait to break into.

This dish has a way of turning an ordinary meal into a special occasion, and a holiday feast into a truly memorable one. It’s the side dish that often, quietly, becomes the star of the show.

A Dish Steeped in Comfort

For many of us, scalloped potatoes are a taste of nostalgia. They’re deeply tied to memories of crowded holiday tables, the clatter of cutlery, and the sound of laughter echoing from the dining room.

My own earliest memories are of Easter, specifically, of sneaking an extra spoonful when I thought no one was looking. That rich, comforting flavor is a thread that connects generations, a simple, satisfying constant in a world that’s always changing.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to creating this masterpiece. Using simple, quality components makes all the difference here.

• Potatoes: Yukon Gold potatoes are the champion for this recipe. Their naturally buttery flavor and creamy texture beat out russets, melting perfectly into the sauce.
• Butter and Flour: This dynamic duo forms the roux, the essential base that will thicken our creamy sauce to velvety perfection.
• Vegetable Broth and Whole Milk: A combination I swear by. The broth adds a savory depth that prevents the dish from being overly rich, while the milk provides the essential creaminess.
• Garlic and Onion: These aromatics are non-negotiable. They build a foundation of flavor that makes the sauce something you could almost eat with a spoon on its own.
• Fresh Thyme: Those little leaves pack a punch, offering a subtle, earthy note that cuts through the richness beautifully. Dried thyme works in a pinch, but fresh is truly best.
• Cheddar Cheese: For that glorious, tangy, nutty flavor and the picture-perfect browned top we all crave.
• Sea Salt and Freshly Ground Black Pepper: The final touches to season and elevate every single layer.

The Great Potato Debate: Scalloped vs. Au Gratin

Let’s clear the air on a question that pops up every time. Technically, traditional scalloped potatoes are baked in a cream sauce without cheese, while potatoes au gratin include cheese and often a breadcrumb topping.

But, in many homes, the lines are deliciously blurred. The version I grew up with, and the one I love, is unapologetically cheesy. So, call these cheesy scalloped potatoes, or call them au gratin—I promise, by any name, they will be devoured.

How to make Scalloped Potatoes?

Prepping Your Potatoes and Pan

First things first, preheat your oven to 400°F and grab a 9×13-inch baking dish. Give it a good greasing with a little butter—this ensures easy serving later, and let’s be honest, everything’s better with a little more butter.

Now, for the potatoes. You’ll want to slice them into 1/8-inch thick rounds. A mandoline is fantastic for uniform slices, but a sharp knife and a careful hand work just as well. Consistency is key here, so all the slices cook at the same rate.

Creating the Creamy Sauce

In a medium skillet, melt your butter over medium heat. Once it’s foaming slightly, sprinkle in the flour and whisk continuously for about a minute to cook out that raw flour taste.

Now, slowly, slowly pour in the milk while whisking like your life depends on it. This prevents lumps from forming. Follow with the vegetable broth, still whisking. Add the grated garlic, thyme, salt, and pepper.

Simmering to Perfection

Let the sauce cook for 2 to 3 minutes, whisking often, until it thickens enough to coat the back of a spoon. Don’t let it come to a boil; a gentle simmer is all you need.

You’ll know it’s ready when it has a beautiful, creamy consistency. Remove it from the heat and take a moment to appreciate what you’ve just created. This sauce is the heart of the whole dish.

Building the Layers

Here’s where the magic happens. Arrange half of your potato slices in an even layer at the bottom of the prepared baking dish. Scatter half of the thinly sliced onions over the potatoes.

Now, pour half of that glorious sauce over the top, spreading it gently to cover the potatoes. Sprinkle on one cup of the grated cheddar cheese. Take a breath—you’re halfway there.

Repeating the Layers

Repeat the entire process with the remaining potatoes, onions, and sauce. This double-decker approach ensures every single bite is packed with flavor and perfect texture.

Top it all off with the final ½ cup of cheese. This last layer will become that irresistible, golden-brown crust that everyone fights over.

Baking to Golden Brown Bliss

Cover the dish tightly with foil and bake for 30 minutes. This initial covered baking time is crucial; it steams the potatoes, making them tender without drying out the top.

Then, remove the foil and let it bake for another 35 to 40 minutes. You’re waiting for the potatoes to be easily pierced with a knife and the top to be beautifully spotted with brown.

The Final, Crucial Step

This might be the hardest part. Once it’s out of the oven, let the casserole stand at room temperature for about 20 minutes before you cut into it.

This resting time allows the sauce to thicken up just right, so when you serve it, you get neat, gorgeous layers instead of a runny mess. It’s worth the wait, I promise.

Can I Make Scalloped Potatoes Ahead of Time?

Absolutely, and they might even be better the next day! For stress-free entertaining, you can fully assemble and bake the dish up to two days before you need it.

Just let it cool completely after baking, cover it tightly, and pop it in the refrigerator. When you’re ready, let it come to room temperature while the oven preheats to 350°F, then bake, covered, for about 30 minutes until heated through.

Tips

Slice Consistently: Whether you use a mandoline or a knife, aim for uniformly thin potato slices. This is the secret to ensuring they all become tender at the same time.

Don’t Rush the Sauce: Whisk constantly when adding the liquids to the roux to avoid a lumpy sauce. A smooth, velvety base is what we’re after.

Let it Rest: I know it’s tempting to dive right in, but that 20-minute rest after baking is non-negotiable for the perfect, sliceable texture.

What to Serve With Your Scalloped Potatoes

This dish is a quintessential holiday sidekick. It pairs wonderfully with a glazed ham, a juicy roast, or a herb-rubbed turkey. Round out the plate with some green bean casserole, a bright cranberry salad, and soft dinner rolls.

But don’t save it just for holidays! It’s a spectacular partner to a simple weeknight roast chicken or a seared steak. Just add a light, crisp green salad to balance the richness.

Delicious Variations to Try

Once you’ve mastered the classic, feel free to get creative. Add a layer of thinly sliced ham between the potatoes for a heartier, main-dish casserole.

For a more sophisticated twist, swap the cheddar for Gruyère cheese. Its nutty, slightly sweet flavor is a classic and elegant choice. You could even add a sprinkle of paprika or a handful of fresh parsley for a color and flavor boost.

Storing and Reheating Your Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, the oven is your best bet for restoring that crispy top.

Place portions in a 350°F oven until warm. The microwave works in a pinch, but it will soften the topping. A quick run under the broiler can help crisp it up again.

Print Recipe

Scalloped Potatoes Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Side Dishes Recipe Keys: F fall recipes H holiday recipes S side dish W Winter Recipes

Difficulty: medium Prep Time 20 mins Cook Time 70 mins Rest Time 20 mins Total Time 1 hr 50 mins

Cooking Temp: 200  C Servings: 8 Estimated Cost: $ medium Calories: 320

Best Season: Fall, Winter, Spring

Description

Rich, comforting, and perfect for holiday gatherings or cozy weeknights—these scalloped potatoes feature tender Yukon Gold slices baked in a creamy, herb-infused sauce with layers of melted cheddar cheese. With fresh thyme, garlic, and a touch of vegetable broth for depth, this dish is a show-stopping side that’s both indulgent and deeply flavorful.

ingredients

Servings

• 3 tbsp unsalted butter (plus extra for greasing pan)
• 0.25 cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 4 garlic cloves (grated)
• 1 tbsp fresh thyme leaves (chopped)
• 2 tsp sea salt
• 0.5 tsp black pepper (freshly ground)
• 3 pounds Yukon Gold potatoes (sliced ⅛-inch thick)
• 0.5 medium yellow onion (thinly sliced)
• 1.5 cups sharp cheddar cheese (grated)

Instructions

1. Preheat oven to 200°C (400°F). Lightly grease a 9×13-inch baking dish with butter.
2. In a medium skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
3. Gradually whisk in milk, then vegetable broth. Continue whisking until smooth. Add garlic, thyme, salt, and pepper. Cook 2–3 minutes until sauce lightly coats the back of a spoon. Remove from heat.
4. Layer half the potato slices in the baking dish, followed by half the onions. Pour half the sauce over, then sprinkle with 1 cup of cheddar cheese.
5. Repeat with remaining potatoes, onions, sauce, and ½ cup cheese.
6. Cover tightly with foil and bake for 30 minutes. Remove foil and bake uncovered 35–40 minutes, until potatoes are tender and top is golden brown.
7. Let stand 20 minutes before serving to allow sauce to set slightly.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15.5gg24%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 40mgmg14%

Sodium 620mgmg26%

Potassium 680mgmg20%

Total Carbohydrate 36gg12%

Dietary Fiber 3gg12%

Sugars 4gg

Protein 10gg20%

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Calcium 220 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: Assemble and bake 1–2 days in advance. Reheat covered at 175°C (350°F) for 30 minutes.
• Potato tip: Slice evenly (⅛ inch) for uniform cooking. A mandoline helps, but a sharp knife works too.
• Cheese note: Use freshly grated cheddar—pre-shredded contains anti-caking agents that can make the sauce grainy.
• Storage: Leftovers keep in an airtight container in the fridge for up to 4 days.

Keywords: scalloped potatoes, cheesy potatoes, holiday side dish, au gratin potatoes, creamy potato casserole, comfort food