Scalloped potatoes recipe
This scalloped potatoes recipe is creamy, cheesy, and perfect for any occasion. Made with thinly sliced potatoes and a rich sauce, it’s pure comfort food.
Ingredients
- For the potatoes:
- 2 lbs Yukon Gold potatoes or russet potatoes peeled and thinly sliced (about ⅛-inch thick)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- For the cream sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp paprika optional, for color
- Optional for a cheesy version:
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Prep your potatoes: Peel and slice the potatoes into thin, even slices (about ⅛ inch thick). A mandoline slicer makes this quick and uniform.
- Make the cream sauce (5 minutes): In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until slightly golden. Slowly pour in the milk and cream, whisking constantly to avoid lumps.
- Season: Stir in garlic, thyme, onion powder, paprika, salt, and pepper. Let it simmer for 2–3 minutes until thickened slightly.
- Layer the potatoes (5 minutes): Grease a 9x13-inch casserole dish with butter. Arrange one-third of the potato slices in an even layer. Pour one-third of the sauce over them, spreading gently to coat. (If using cheese, sprinkle some over the layer.) Repeat until you have three layers.
- Bake (60–70 minutes): Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake another 20–30 minutes until the top is golden brown and potatoes are tender when pierced with a fork.
- Rest and serve: Let the scalloped potatoes sit for 10 minutes before serving so the sauce sets slightly.
Notes
- Yukon Gold potatoes give you a naturally buttery flavor and creamy texture, but russets work if you prefer a fluffier bite.
- Use half-and-half instead of heavy cream for a lighter version.
- Adding cheddar, Gruyère, or Parmesan makes them more like au gratin potatoes, with a deliciously cheesy top layer.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat covered in a 350°F oven for 15–20 minutes.