Scalloped Potatoes

Why You’ll Love Scalloped Potatoes

This scalloped potatoes recipe delivers classic flavor with simple ingredients and easy steps. The homemade cream sauce is rich without being overly heavy, thanks to the balance of milk and vegetable broth. Fresh thyme and garlic add depth, while sharp cheddar melts into every layer for a perfectly cheesy bite.

You’ll also love how versatile and make-ahead friendly it is. It pairs beautifully with roasted meats, holiday mains, or even as a hearty vegetarian centerpiece. The texture is tender and creamy on the inside with a golden, slightly crisp top that makes every serving satisfying.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat the oven to 400°F and grease a 9x13-inch baking dish with butter.

In a medium skillet over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute to create a roux. Slowly pour in the milk, whisking continuously to prevent lumps. Add the vegetable broth and continue whisking until smooth.

Stir in the grated garlic, chopped thyme, salt, and pepper. Cook for 2 to 3 minutes, whisking often, until the sauce lightly coats the back of a spoon. Remove from heat.

Arrange half of the sliced potatoes evenly in the prepared baking dish. Top with half of the sliced onion. Pour half of the sauce over the potatoes and sprinkle with 1 cup of the cheddar cheese.

Repeat the layers with the remaining potatoes, onion, sauce, and finish with the remaining ½ cup of cheese on top.

Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for 35 to 40 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbling.

Let the dish rest at room temperature for 20 minutes before serving. This helps the layers set and makes slicing easier.

Servings and timing

Serves: 12

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Variations

For extra richness, substitute part of the milk with heavy cream.

Swap the cheddar for Gruyère, Monterey Jack, or a blend of cheeses for a different flavor profile.

Add thinly sliced ham or cooked bacon between the layers for a heartier version.

Incorporate sautéed mushrooms or spinach for added vegetables.

Sprinkle a bit of paprika or extra thyme on top before baking for enhanced color and flavor.

Storage/Reheating

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days.

To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 to 25 minutes. Individual portions can be reheated in the microwave in 1-minute intervals until warm.

If freezing, allow the dish to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

FAQs

Can I make scalloped potatoes ahead of time?

Yes. Assemble the dish up to one day in advance, cover tightly, and refrigerate. Bake just before serving, adding a few extra minutes if needed.

Why are my scalloped potatoes still firm?

If the potatoes are too thick or not baked long enough, they may remain firm. Make sure they are sliced ⅛-inch thick and bake until fork-tender.

Can I use a different type of potato?

Yes. Yukon Golds are ideal for their creamy texture, but russet potatoes also work well.

How do I prevent the sauce from becoming lumpy?

Whisk continuously when adding the milk and broth to the roux, and add the liquid gradually.

Can I make this dish gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend designed for thickening sauces.

What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes traditionally use a creamy sauce, while au gratin often includes more cheese layered throughout and sometimes breadcrumbs on top.

Can I add more cheese?

Absolutely. Add extra cheese between layers or on top for a cheesier finish.

How do I know when the potatoes are done?

Insert a knife or fork into the center. It should slide in easily without resistance.

Can I use dried thyme instead of fresh?

Yes. Use about 1 teaspoon of dried thyme in place of 1 tablespoon fresh.

Why should the dish rest before serving?

Resting allows the sauce to thicken and the layers to set, making it easier to serve clean slices.

Conclusion

These scalloped potatoes are creamy, comforting, and perfect for feeding a crowd. With tender layers of potatoes, a flavorful garlic-thyme sauce, and a golden cheesy topping, this dish is guaranteed to become a staple at your holiday table and beyond. Whether served alongside a festive roast or a simple weeknight dinner, it’s a timeless side that never disappoints.