Scalloped Potatoes Recipe
Golden, creamy, and irresistibly cheesy, these Scalloped Potatoes bring together layers of thinly sliced Yukon Gold potatoes, fresh herbs, and a luscious cheese sauce baked to bubbling perfection. This comforting dish is a true showstopper for family dinners, holidays, or cozy weekends—each bite rich with buttery flavor and tender texture.
Ingredient Breakdown
Every element in this recipe serves a purpose in building both depth and comfort. Yukon Gold potatoes are the star—naturally buttery and smooth, they hold their shape beautifully after baking while soaking up the creamy sauce. Cheddar cheese adds that essential sharpness and meltability, creating a silky blanket of flavor that binds the layers together.
The garlic and thyme infuse the dish with earthy aromatics that balance the richness of the sauce. The sauce itself, made with a combination of milk and vegetable broth, achieves a perfect balance of creaminess and lightness, ensuring the final result isn’t too heavy. The butter and flour form the foundation of a classic roux, lending body and a velvety consistency to the sauce. Salt and pepper round it all off, enhancing every layer without overwhelming the natural sweetness of the potatoes.
Step-by-Step Preparation Guide
Begin by preheating the oven and greasing the baking dish generously with butter. This not only prevents sticking but also adds a hint of richness to the edges of the potatoes as they bake. Next, prepare the sauce—the heart of the recipe. Melt the butter in a saucepan, then whisk in flour to create a smooth roux. This step is key to developing the right thickness later on. Slowly pour in the milk, whisking continuously to maintain a silky texture, followed by the vegetable broth for balance.
Once the mixture begins to thicken, add garlic, thyme, salt, and pepper. Cook until the sauce lightly coats the back of a spoon, a sign of its readiness. Now it’s time to assemble. Arrange a layer of thinly sliced potatoes on the base of the baking dish, overlapping them slightly for an even texture. Scatter some sliced onions over the potatoes, pour half the sauce evenly on top, and sprinkle with cheddar cheese. Repeat with the remaining layers, finishing with a final handful of cheese for that golden crust.
Cover the dish with foil and bake for half an hour to let the potatoes steam and soften. Remove the foil, then bake for another 35 to 40 minutes until the top turns golden brown and bubbly. Let the dish rest for 20 minutes before serving—this allows the layers to settle and the sauce to thicken slightly, making each slice clean and creamy.
Recipe Tips & Frequently Asked Questions
How to achieve the perfect sauce consistency without curdling:
Keep the heat moderate and whisk continuously while adding milk and broth to prevent overheating or separation.
Choosing the right cheese for meltability and flavor variations:
Aged cheddar offers bold flavor, but you can mix it with Gruyère or Monterey Jack for a smoother melt.
How to slice potatoes uniformly for even cooking:
Use a mandoline or a sharp knife to ensure thin, consistent slices that cook evenly.
Tricks for preventing a watery texture or undercooked layers:
Use starchy potatoes like Yukon Golds and allow the dish to rest before serving so the sauce thickens properly.
Can I use a different type of potato?
Yes, Russet potatoes work well for a fluffier, softer texture.
What’s the best way to make this dish ahead of time?
Assemble the layers and refrigerate before baking, or bake fully and reheat gently the next day.
Can it be frozen and reheated later?
Yes, once baked and cooled, freeze in portions. Reheat covered at 350°F until warmed through.
How can I make it extra creamy or extra cheesy?
Add an extra half cup of cheese to the sauce or stir in a splash of cream for richness.
Why did my sauce separate or turn grainy?
Overheating the sauce or using pre-shredded cheese with anti-caking agents can cause separation—opt for freshly grated cheese.
What to Serve With This Recipe
Scalloped Potatoes pair beautifully with a wide variety of mains. Their creamy texture complements roasted chicken, glazed ham, or seared salmon perfectly, cutting through the savory richness of meats with buttery smoothness. They also shine beside lighter dishes such as grilled vegetables or fresh salads, providing contrast in both flavor and texture.
For a hearty dinner, serve them with roast beef or pork tenderloin and a side of green beans or asparagus. To transform this dish into a main course, add layers of diced ham, crispy bacon, or sautéed mushrooms before baking. As for beverages, a crisp white wine like Chardonnay or Sauvignon Blanc pairs wonderfully, or try sparkling cider for a non-alcoholic option that refreshes the palate.
Creative Variations
This classic recipe leaves plenty of room for creativity. For a gourmet twist, swap cheddar for Gruyère or smoked gouda to add depth and complexity. Mix in caramelized onions or leeks between the potato layers for a sweet-savory balance. A pinch of paprika or nutmeg can also add warmth to the sauce.
For a lighter, vegetable-forward version, try layering slices of zucchini or sweet potatoes alongside the potatoes. You can even add a layer of spinach or kale for color and a hint of freshness. Whether traditional or customized, every variation maintains the irresistible essence of creamy, cheesy comfort.
Scalloped Potatoes are the definition of timeless comfort—creamy layers of tender potatoes enveloped in a rich, velvety sauce and topped with bubbling cheese. Whether served for a festive gathering or a simple family dinner, this dish delivers warmth and satisfaction in every bite. With its rustic charm and deeply savory flavor, it’s a recipe that never fails to bring people together around the table.
Ingredients
3 pounds Yukon Gold potatoes, sliced â…›-inch thick
1½ cups grated cheddar cheese
½ medium yellow onion, thinly sliced
3 tablespoons unsalted butter, plus extra for greasing the baking dish
¼ cup all-purpose flour
2 cups whole milk
1 cup vegetable broth
4 garlic cloves, finely grated
1 tablespoon fresh thyme leaves, chopped
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 400°F (200°C) and generously butter a 9×13-inch baking dish.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute to form a smooth paste. Gradually pour in the milk, whisking constantly to avoid lumps, then slowly add the vegetable broth. Continue whisking until the mixture begins to thicken. Add the garlic, thyme, salt, and black pepper, and cook for another 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat and set aside.
Arrange half of the potato slices evenly across the base of the prepared dish. Layer half of the sliced onion on top, then pour half of the creamy sauce over the potatoes, ensuring even coverage. Sprinkle with 1 cup of grated cheddar cheese. Repeat with the remaining potatoes, onion, sauce, and top with the remaining ½ cup of cheese.
Cover the dish tightly with foil and bake for 30 minutes. Then, uncover and continue baking for 35 to 40 minutes more, or until the potatoes are tender and the top is bubbling and golden brown.
Remove from the oven and allow the dish to rest for about 20 minutes before serving. This will help the layers set beautifully, making it easier to slice and serve. Each portion should reveal soft, creamy potatoes nestled under a blanket of melted, flavorful cheese and aromatic herbs.
Scalloped Potatoes Recipe
Ingredients
- 3 pounds Yukon Gold potatoes sliced â…›-inch thick
- 1½ cups grated cheddar cheese
- ½ medium yellow onion thinly sliced
- 3 tablespoons unsalted butter plus extra for greasing the baking dish
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 4 garlic cloves finely grated
- 1 tablespoon fresh thyme leaves chopped
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and generously butter a 9×13-inch baking dish.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute to form a smooth paste. Gradually pour in the milk, whisking constantly to avoid lumps, then slowly add the vegetable broth. Continue whisking until the mixture begins to thicken. Add the garlic, thyme, salt, and black pepper, and cook for another 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat and set aside.
- Arrange half of the potato slices evenly across the base of the prepared dish. Layer half of the sliced onion on top, then pour half of the creamy sauce over the potatoes, ensuring even coverage. Sprinkle with 1 cup of grated cheddar cheese. Repeat with the remaining potatoes, onion, sauce, and top with the remaining ½ cup of cheese.
- Cover the dish tightly with foil and bake for 30 minutes. Then, uncover and continue baking for 35 to 40 minutes more, or until the potatoes are tender and the top is bubbling and golden brown.
- Remove from the oven and allow the dish to rest for about 20 minutes before serving. This will help the layers set beautifully, making it easier to slice and serve. Each portion should reveal soft, creamy potatoes nestled under a blanket of melted, flavorful cheese and aromatic herbs.