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The Best Scalloped Potatoes

The Best Scalloped Potatoes Recipe

Aima Solace
A creamy, cheesy, and comforting dish featuring tender potato slices baked in a rich sauce, perfect for holidays or weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 2 lbs Yukon Gold potatoes thinly sliced (Russet potatoes as an alternative)
  • 3 tbsp unsalted butter or olive oil for lighter option
  • 3 tbsp all-purpose flour gluten-free flour for GF version
  • 3 cups whole milk or heavy cream for richer flavor
  • 1 ½ cups shredded sharp cheddar cheese Gruyère or Parmesan as options
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme or fresh thyme
  • ¼ tsp nutmeg optional
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Preheat Oven: Set oven to 350°F. Grease a 9x13-inch baking dish.
  • Prepare Potatoes: Peel (optional) and slice potatoes into ⅛-inch rounds. Soak in cold water to prevent browning.
  • Make Sauce: Melt butter in a saucepan over medium heat. Sauté onion and garlic for 2-3 minutes. Stir in flour to form a roux, cook for 1-2 minutes. Gradually whisk in milk, stirring until thickened (5-7 minutes). Season with salt, pepper, thyme, and nutmeg.
  • Add Cheese: Remove sauce from heat, stir in 1 cup cheddar until melted.
  • Assemble: Layer half the potatoes in the baking dish. Pour half the sauce over. Repeat with remaining potatoes and sauce. Top with remaining ½ cup cheese.
  • Bake: Cover with foil and bake for 45 minutes. Uncover and bake 15-20 minutes until golden and bubbly. Test potatoes for tenderness.
  • Serve: Rest for 10 minutes, garnish with parsley, and serve warm.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 325°F for 20 minutes.
  • Substitutions: Use gluten-free flour or plant-based milk (thinner sauce possible). Swap cheddar for Gruyère or add bacon for protein.
  • Prevent Curdling: Use a roux, heat milk gradually, and avoid high baking temps.
  • Make Ahead: Assemble and refrigerate up to 24 hours before baking. Add 5-10 minutes if baking from cold.
  • Freezing: Freeze unbaked for up to 2 months. Thaw overnight before baking.

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