Gimme Some Oven

Scalloped Potatoes

This post may contain affiliate links. Please read my disclosure policy.

My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe.

Scalloped Potatoes Recipe

Anyone else out there still have yet to plan your menu for Easter Sunday this coming weekend?

Well, good news: 1) you’re not alone and 2) I’ve gotcha covered!

We have all sorts of delicious recipes here on our Easter section of the blog that are sure to please a crowd. If you’re feeling those brunch vibes, there’s everything from my favorite 1-hour cinnamon rolls, to the world’s best sour cream coffee cake, to a classic breakfast casserole, to nearly every way to prepare eggs, to mimosas and more. Or, if you’re going more of the Easter dinner route, our family’s favorite salad, classic deviled eggs, these perfectly roasted Brussels sprouts, an easy fruit salad, these quick 1-hour soft and buttery dinner rolls might be calling your name. Of course, carrot cake (or this vegan, gluten-free carrot cake) is also a must around here every Easter.

But the other non-negotiable for me each Easter, Christmas, Thanksgiving and — let’s be real — any night of the year that I’m craving some creamy, garlicky, cheesy comfort food?

Scalloped potatoes. ♡

Specifically, these scalloped potatoes (which are technically potatoes au gratin). In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.

Scalloped Potatoes Recipe | 1-Minute Video

Scalloped Potatoes Ingredients:

The ingredients to make this classic scalloped potatoes recipe are pretty simple. You’ll need:

  • Yukon gold potatoes: I prefer these to Russets because of their nice creamy texture and buttery flavor. Be sure to slice them uniformly — about 1/4-inch thick — so that they will cook evenly.
  • Shredded cheese: It’s important to have a good melty cheese for these. I have always preferred a nice sharp cheddar (not one that has been aged, since those don’t melt as well). But I have also made these with mozzarella, gouda, fontina and gruyere, and all have been delicious. So feel free to pick your favorite, or use a mix! Plus, some freshly-grated Parmesan is also a must.
  • Sliced onion: For extra flavor. I always cook the onion in the sauce, and then strain it out and add it to the middle layer of the potatoes, so that there aren’t a bunch of onion slices sitting on the top layer.
  • Garlic: If you ask me, the more the merrier. The recipe calls for 4 cloves, but I’ve used up to 8 before. :)
  • Fresh thyme: I’ve always used fresh thyme as my main seasoning for scalloped potatoes, but you could also use a teaspoon of dried thyme instead. Or any other favorite fresh herbs or dried seasoning blends! (I occasionally love adding a teaspoon of Cajun seasoning to my sauce — it’s delicious.)
  • Cream sauce: In lieu of heavy cream, my sauce for this recipe calls for a roux with butter and flour, whole milk and chicken stock (or vegetable stock).

Yukon Gold Potatoes for Scalloped Potatoes

How To Make Scalloped Potatoes:

To make this scalloped potatoes recipe, simply…

  1. Make the cream sauce. Sauté onion and garlic in butter until softened. Then stir in the flour to form a roux and help to thicken the sauce, followed by the stock, milk, salt, pepper and thyme. You want to cook the sauce until it just reaches a simmer. (Don’t let it boil, otherwise it can “break” and become watery once baked.)  Then remove it from the heat until you’re ready to put it to use.
  2. Layer the potatoes. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  3. Bake: Cover the pan lightly with aluminum foil and bake for 30-35 minutes, or until the sauce is all bubbly around the edges. Remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through and the cheese on top is nice and golden. (If the cheese starts to get too brown on top, just lightly cover the top with a sheet of foil again until the potatoes are ready to go.)
  4. Cool. Transfer the pan to a wire cooling rack and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
  5. Serve. This casserole is definitely best fresh out of the oven, so dive in while it’s nice and warm!

How To Make Scalloped Potatoes

Possible Recipe Variations:

There are all sorts of delicious ways that you can customize these homemade scalloped potatoes if you would like. For example, feel free to…

  • Add bacon or ham: Diced cooked bacon or ham would be a delicious addition here! (Or go for the gold and make scalloped potatoes with ham and bacon!)
  • Add greens: Fresh kale or baby spinach would also be delicious. Just stir a large handful to the sauce before layering the potatoes.
  • Add pesto: For an extra herby twist, feel free to stir 1/4 cup of basil pesto into the sauce.
  • Use half sweet potatoes: I also love making a version of this dish with half Yukon gold and half sweet potatoes. The sweet/savory combo is such a winner.
  • Use a different cheese: Mozzarella, gouda, fontina or gruyere would also be delicious in place of the sharp cheddar. Or you could also sprinkle some extra crumbled/diced brie, goat cheese, or feta into the casserole.
  • Use cream: Feel free to sub in heavy cream for half of the milk for an even creamier dish.
  • Make it gluten-free: Just use a gluten-free all-purpose flour blend (in place of the standard AP flour). Or whisk 2 tablespoons of cornstarch into the cold milk before adding it to the sauce.

Scalloped Potatoes

Make-Ahead Instructions:

Over the years, I’ve had lots of you ask if you can prep this recipe in advance — and the answer is yes! For make-ahead scalloped potatoes, just bake the scalloped potatoes and let them cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days. And on the day you are ready to serve them, bake the pan covered (with foil) at 350° for 30 minutes, or until the potatoes are warmed through.

Scalloped Potatoes

More Potato Recipes:

If you love this recipe, be sure to check out some of my other potato faves including:

Enjoy, everyone!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Scalloped Potatoes Recipe

Scalloped Potatoes

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 80 minutes
  • Yield: 10 -12 servings 1x

Description

My favorite recipe for garlicky, cheesy, perfect scalloped potatoes.


Ingredients

Scale
  • 3 tablespoons butter
  • 1 small white or yellow onion, peeled and thinly sliced
  • 4 large garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken stock or vegetable stock
  • 2 cups whole milk (or half and half)
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves, divided
  • 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
  • 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
  • 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

Instructions

  1. Prep oven and baking dish: Heat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
  2. Sauté the onion and garlic. Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.
  3. Simmer the sauce. Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens.  (Avoid letting it reach a boil.)  Then remove from heat and set aside.
  4. Layer the potatoes.  Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.  (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  5. Bake: Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  6. Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
  7. Serve. Serve warm.

Notes

Shredded cheese: As always when melting shredded cheese into a recipe, it’s best if you grate the cheese yourself just before adding it to the recipe.  Store-bought shredded cheese usually contains a coating that prevents it from melting smoothly.

Share this Post

Leave a Reply

Your email address will not be published.

Recipe rating

900 comments on “Scalloped Potatoes”

1 12 13 14
  1. The best recipe ever! I didn’t have fresh thyme so added 1/4 tsp dried. Perfect scalloped potatoes.

  2. Came out good. I thought that the liquid amount wasn’t going to be enough, so I added an additional half amount of cream sauce, and it was soupy. So trust the measurements. I also wasn’t sure it was going to all fit in a 9×13, so I used a larger lasagna pan. Plenty of room, so no concern that it might have overflowed. We also added some leftover ham from Thanksgiving. Personally, I would have like to add some veggies as well, like mushrooms, broccoli florets, carrots, etc, but the wife is more meat and potato’s. So I just steamed them separately and added them to my plate.

  3. I love this recipe. My go to every time

  4. many have asked if this can be frozen I haven’t seen any response doesn’t mean there isn’t one LOL

  5. Hi there,
    Can you make this dish up to a day or two beforehand and then pop in oven when ready to bake?
    thank you!

    • sorry i totally missed your section addressing this! :)

    • Delicious! I also worried there wouldn’t be enough sauce….as the potatoes cooked down the sauce bubbled up. My potatoes took about an hour and a half to cook, and they were sliced super thin from my food processor. Wish I served these for Christmas Eve dinner. Yum!

  6. Fan-frickin-tastic! Loved this recipe, I think it was the Parmesan cheese that made it pop. This is a keeper. The only thing that didn’t work for me was the amount of time it takes to cook, one hour is not enough time to cook. So I baked for 2 hours instead, perfect!

  7. It’s just me so I split the recipe in half and am baking in glass 8×8 dish. Probably got my potatoes sliced too thin so I doubled them in each layer. In oven now

  8. This turned out awesome. This was the best ever.

  9. Came out well, can’t wait to have it with dinner⛄️

  10. Delicious! The only thing I had to change was the cooking time. One hour was not enough. I cooked mine for one hour and forty-five minutes and it was perfect. So yummy! I’ll keep using this recipe for sure!!

  11. I used Gruyère cheese and Parmesan . I added a pinch of nutmeg and cayenne to the sauce, left the onions in the sauce, and needed to cook it for almost 2 hours. Letting it sit helps too. I dried the potatoes before cooking but there was still a lot of excess moisture. It had a great flavor.
    Will make this recipe again.

  12. Not a short recipe but worth it! Time to prepare not accurate of course.

  13. Made these tonight and they were perfect! I did not use the chicken broth or thyme and I substituted half and half instead of milk…3 cups total to make up for the missing broth. I used gruyere cheese along with the shredded parmesan. I cooked these 15 minutes longer with the foil on based on other reviews. They were cooked perfectly with a nice golden crust. Cannot stop eating them!

  14. Tasty but as much as I love garlic, I do not put it in potato dishes. I sprinkled flour on the ptato layers and used warm milk as the binder. :+)

  15. Really great recipe- my hubby and I loved it (kids not so much but they are crazy picky.) Everything came together well. I only took off one star as it says prep 15 min. I would be impressed to see a person who can peel 4lb potatoes, mandolin them, peel and slice an onion and peel and dice 4 cloves of garlic, grab all the supplies and get going in 15 minutes. It probably took me a good hour with all this stuff. But the potatoes take the longest for sure.

  16. We made this today following the recipe with all ingredients and measures with the following slight adjustments: used dried thyme in lieu of fresh, added a pinch of nutmeg to the cream sauce and no parm cheese – didn’t have it on hand. It is very good, however, I would like a little more sauce for the 4lbs of potatoes. Also, had to cook it an extra 20 minutes to get the potatoes as soft as we like them.

  17. These were delicious! I halved the recipe and it fit perfectly in my new LeCruset casserole my daughter gave me for Christmas and they looked beautiful too. Came out just like the picture. I made the recipe as written and wouldn’t change a thing.

  18. Oh, boy! I misread the flour amount as 1 1/4 cups, not just 1/4 cup….this made quite a bit of the “roux” before it ever become sauce! It actually never became sauce, it was more like a very thick gravy. I had to add a stick of butter and a 12 oz. can of Evaporated Milk to even make it stirrable. It was a little hard to spread over the potatoes in the pan, too. But, boy, did it ever taste good! Oh, and another thing I did was I used pre-grated from the store, cheese. So I used 3 cups over each layer of potatoes. Sounds like a lot but it was just right. So I made my own weird, but very tasty version of your Scalloped Potatoes! Next I will try it your way and make sure I can see what I’m reading!!

  19. Yes, someone said, “l don’t really like potatoes and cheese.” Me. I like scalloped potatoes, which don’t have cheese. I do not like potatoes au gratin, which is the same dish with cheese.

  20. This is a great potato au gratin recipe. For scalloped potatoes leave out the cheese.

  21. Delicious cheese potatoes. I used a whole medium size sweet onion and it was a bit too much onion flavor for my husband but fine for me. I didn’t have any thyme to use and the flavor was still incredible. I also had to cook the potatoes 20 minutes more to get them soft. This recipe will be the one I use from now on for cheese potatoes. They would be as delicious without the cheese too! I think you could use this recipe to bake a lot of different vegetables.

  22. I am excited to try this recipe. I do have a tip though to speed up the cooking time. For scalloped potatoes, I always start the sliced potatoes for a few minutes in the microwave with a bit of water first. It just gives them a head start. Drain and then carry on with the recipe. Doing this greatly reduces the cooking time.

  23. When making ahead, do you let the scalloped potatoes cool on a rack before you put the tin foil on to store in the frig? I was thinking they might dry out too much or too little with the tinfoil on right away?

  24. Outstanding !!

  25. My request was for scalloped potatoes not potatoes au gratin. My understanding is there is NO cheese in a scalloped dish. Where did I go wrong??