Scalloped Potatoes

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

The Best 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! ♡

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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, 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.  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.
  • 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 this as my main seasoning for scalloped potatoes, but you could use just about any of your favorite fresh herbs or dried seasoning blends.  I also love occasionally adding some blackening seasoning to my sauce.
  • Creamy sauce: In lieu of heavy cream, my sauce for this recipe calls for a roux with butter and flour, milk and chicken (or veggie) stock.

Sliced Yukon gold potatoes

How To Make Scalloped Potatoes:

To make your scalloped potatoes, begin by chopping up your onions and garlic, and making your sauce on the stovetop.  Since we’re using milk instead of cream, it’s important not to let the sauce boil.  Just let it get warm enough that it barely comes to a simmer so that it can thicken.  (Otherwise the sauce will “break” and become watery when baked.)  Then remove it from the heat until it’s ready to be used.

Meanwhile, as your sauce cooks, slice up all of those potatoes.  The thinner they are, the quicker they will cook.  So I usually slice mine about 1/4-inch thick.

Once your sauce and potatoes are ready to go, it’s time to layer everything up!  I usually go in the following order:

  1. Half of the potatoes
  2. Half of the sauce (including the onions that I strain out and add with a slotted spoon)
  3. Half of the shredded cheese
  4. Parmesan
  5. Half of the potatoes
  6. Half of the sauce
  7. Half of the shredded cheese

Once everything is ready to go, cover the pan lightly with aluminum foil.  Then bake for 30-35 minutes, or until the sauce is nice and bubbly around the edges.  Remove the foil and bake for another 30 minutes or so, until the cheese is nice and golden on top and the potatoes are cooked through.  (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.)

How To Make Scalloped Potatoes

Then remove, sprinkle with some extra thyme and black pepper, and serve!

I mean, just look at that cheesy, creamy, golden crust. ♡♡♡

Who wants some??

 

Scalloped Potatoes

How To Make-Ahead Scalloped Potatoes:

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

Scalloped Potatoes

FAQ:

Can you freeze this recipe? Unfortunately, I don’t recommend it.  Neither the potatoes nor cream sauce freeze well.

Can I make this recipe gluten-free?  Sure thing!  Just use all certified-GF ingredients.  And instead of flour, you can either use gluten-free all-purpose flour.  Or, you can nix the flour and whisk 3 tablespoons of cornstarch into the cold milk before adding it to the sauce.

Can you add other seasonings? Absolutely!  Again, I just seasoned this classic recipe with garlic and thyme.  But feel free to stir your favorite seasoning mixes into the sauce or sprinkle on your favorite herbs.

Can you substitute other kinds of potatoes? Sure thing.  I’ve made this before with Russets and red potatoes, and also enjoy occasionally using a mix of Yukon golds and sweet potatoes.  But for the classic recipe, Yukon golds are my favorites.

Creamy Garlic Scalloped Potatoes

More Potato Recipes:

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

Enjoy, everyone!

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Scalloped Potatoes

My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.

Ingredients:

  • 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 milk (I recommend 2% or whole milk)
  • 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

Directions:

  1. Preheat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray; set aside.
  2. 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.  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 (avoid letting it come to a boil) and thickens.  Then remove from heat and set aside.
  3. 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.
  4. 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.
  5. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.  Serve warm.

*I recommend not buying pre-grated cheese for this recipe, since it will not melt as well.  Instead, it’s best if you purchase a block of cheese and shred it yourself just before baking.  Over the years, I have also experimented with a variety of different cheeses here.  While I prefer the flavor of sharp cheddar, mozzarella, gouda, fontina and gruyere work great too!  (Or feel free to use a mix!)

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509 comments on “Scalloped Potatoes”

1 5 6 7
  1. Delicious!

    Rating: 5
  2. do you peel the yukon gold potatoes or do skin on?

  3. I’m using this recipe for a private event after trying it at home, the only technical part is building the roux with the onion and garlic, using the cheese as it thickens, and not breaking the sauce. Requires eyes on it the whole time. As an additional note, I would mention that better quality ingredients will create a better dish. Thank you so much for making a chef’s job easier.

    Rating: 4
  4. Furthermore I would add that I only use a very tiny portion the cheese in the sauce I use the rest of it simply grated in the layers

  5. As you moderate this I apologize I only add the parmesan cheese into the sauce and just a tiny portion of that

  6. Wow !!!! It was amazing thx so much!! Cooked it with baked ham !!!

  7. Easy to make and super delicious! The extra garlic compliments this dish, if you are a fan of garlic. I will make this dish again for sure!

    Rating: 5
  8. Followed the directions as stated except only a dash of thyme since I’m not a fan of that flavor. Everyone loved the potatoes! Now this is the only scalloped potato recipe I use.

    Rating: 5
  9. This is so super yummy!! A new family favorite!! I cut it in half to fit our needs. Thank you for the recipe 😊 😋

    Rating: 5
  10. Ssssooo good! Can’t tell you how many people have asked me for this recipe. It’s one of my new favorites!

    Rating: 5
  11. Liked it, but a bit bland. Definitely needs salt and pepper. I will probably also add more sharp cheddar next time.

    Rating: 4
  12. I have always been hit or miss with scalloped potatoes. Never had a recipe that was fool proof. Dunno, sometimes I didnt sprinkle enough flour, or used too much milk.. anyway. Saw this.. it was a “sauce” recipe, it had all the ingredients I live to flavor with.. I thought, Try this.
    Rave reviews. Seriously. “Best I have ever had, including my grammas” was commented several times.
    The instructions are step by step, it was a no brainer. Recipe saved as my go to. Two thumbs up, thanks!

    Rating: 5
  13. I made these for Christmas and they were perfect! So creamy, cheesy, and delicious! I made them vegan by swapping out the non-vegan ingredients with avocado oil, veggie stock, homemade cashew milk, and Daiya cheddar style shreds. I also topped it with some panko bread crumbs that I had tossed in some vegan butter.

    I would also like to add that I used this same recipe to make a vegan green bean casserole! Same swaps, just added some mushrooms in with the onions and topped with Daiya shreds and fried onions.

    Rating: 5
  14. I made this for CHRISTMAS dinner, and I forgot the cheddar cheese. They were still wonderful! Everyone loved them. I can only imagine how good they would be with the cheese! Best scalloped potatoes ever.

    Rating: 5
  15. Thank you, for going the extra length! A basic recipe that covers everything and explain the whys, the hows, and whats. Why simmer the milk, how to substitute and what to use for substitution.

    Rating: 5
  16. This recipe is Great! I used peeled russet potatoes and it turned out perfectly.

    Rating: 5
  17. Yes! …I made this recipe for Christmas dinner. It was fantastic. Best scalloped potatoes I’ve ever had and everyone said the same. Followed the recipe exactly except added a smudge of

    Rating: 5
  18. The whole family Loved these! I added chives but otherwise kept the recipe as is.

    Rating: 5
  19. Excellent!!!

  20. Omg…they loved it…even with brown flour

    Rating: 5
  21. Was a simple and delicious side for our Christmas ham dinner. Making it again today!

    Rating: 5
  22. I made this tonight to go with pork chops which I dredged in flour, fried, deglazed with sherry, topped with extra béchamel from the potato recipe. I cut way back on the cheese because I wanted them to let the pork chops shine. It was amazing and so delicious. I baked it in a Advantium in only 13 minutes- for anyone with a speed oven. I am sure it would be amazing with all the cheese which I plan to do next time when cheese will work better with the flavor profile of my protein. I have never had a really good recipe for scalloped potatoes and I am so grateful for this one. It is a keeper and the way I will always make scalloped potatoes.

    Rating: 5
  23. I made this last night, using russet potatoes and American Cheese slices – it was a spur-of-the-moment thing – we had a bunch of potatoes to get rid of, but no cheddar cheese, so I had to improvise. It turned out surprisingly well – I thought it was great, actually, but my BF thought the parmesan stepped all over the American and said it wouldn’t have done that to the cheddar. We will definitely make these again, with gold potatoes and cheddar and I’m sure it will be even more outstanding!

    Rating: 5
  24. Really really delicious!

    Rating: 5
  25. Just made this tonight exactly as written. Excellent recipe! Not too cheesy, and no canned soups called for in a lot of other recipes. The thyme adds just enough flavor. Thank you for sharing…. will be making again!

    Rating: 5
  26. Absolutely delicious. The best Scalloped Potatoes ever.

    Rating: 5
  27. We don’t use flour so I thickened the chicken broth with arrowroot powder. Then added the milk. Turned out great!

    Rating: 5
  28. Since I found this recipe it is the only one I use for scalloped potatoes. It is delicious! Thanks!

    Rating: 5
  29. I am in my 70’s now but when I was a kid my mom worked and I had to start dinner before she got home and I remember slicing potatoes, but then I would sprinkle flour on potatoes and put is dabs of butter and a little milk, but this is so much better, than you

  30. That is suppose to be Thank You :)

  31. So delicious. I make a half batch, otherwise I will eat way too much. It really is as easy as it sounds.

    Rating: 5
  32. Came out just perfect! Thanks for sharing the recipe.

    Rating: 5
  33. So yummy! I made these for Valentine’s Day with a steak and salad. I didn’t include the onion and used dried thyme instead of fresh. Divine!!! Thank you!

    Rating: 5
  34. Awesome! Best recipe ever!

    Rating: 5
  35. I know that historically I didn’t read or rely on recipes, I would create my own. But now, I cannot cook very well. I am still recovering, just over two years now, from an aneurysm exploding in my brain, resulting in strokes, so it is a slow go in recovery, but looking for a recipe that will taste like my old recipe was my goal. I found that exactly, right here, Thank you for sharing this with us.

    Rating: 5
  36. Best scalloped potatoes ever!
    Two thumbs up from my 96 year old mother…….
    Thanks Ali

  37. Very delicious awesome

    Rating: 5
  38. Hi, could this recipe be prepared the night before?

  39. Great recipe. Easy to make and the sauce is definitely not bland.

    Rating: 5
  40. Absolutely Delicious! Added extra cheddar, everyone loved them. This recipe is a keeper!

    Rating: 5