I love this recipe because it’s simple, indulgent, and always a hit at the table. The layers of creamy sauce and tender potatoes bake into something wonderfully satisfying, and the lightly browned top adds just the right texture. It’s a timeless favorite that feels like a warm hug on a plate.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5 large potatoes thinly sliced
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 teaspoon dried thyme
Directions
I begin by preheating the oven to 180°C (350°F). Then I peel and thinly slice the potatoes so they cook evenly in the creamy sauce.
In a saucepan over medium heat, I melt the butter and add the diced onion, cooking until softened and fragrant. I stir in the minced garlic and cook for another minute.
Next, I sprinkle the flour over the butter and onions, stirring constantly to form a smooth roux. I slowly pour in the milk, whisking the whole time so the sauce becomes thick and creamy with no lumps.
Once the sauce begins to thicken, I season it with salt, black pepper, and dried thyme. I then stir in half of the shredded cheddar and all of the grated Parmesan, letting the cheeses melt into the sauce.
I spread a layer of the sliced potatoes in the bottom of a greased baking dish, then pour some of the creamy cheese sauce over them. I repeat this layering of potatoes and sauce until all the potatoes and sauce are used, finishing with the remaining cheddar cheese on top.
I cover the dish with foil and bake for about 45 minutes, then remove the foil and bake for another 15 minutes until the top is bubbly and golden.
Once it’s done, I let the scalloped potatoes cool slightly before serving so the sauce thickens just a bit.
Servings and Timing
This recipe makes about 6 servings. I usually need around 15 minutes to prepare the ingredients and about 1 hour of baking time.
Storage/Reheating
I store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them in the oven at a low temperature until heated through. This helps keep the top layer nicely textured. I also add a small splash of milk if the sauce seems thick after storing.
FAQs
Can I use a different type of cheese?
I sometimes use Gruyère or mozzarella for a different flavor profile.
Do I need to peel the potatoes?
I usually peel them, but leaving the skins on works if they’re washed well.
Can I make this ahead of time?
I assemble it earlier in the day and bake it when I’m ready to serve.
How do I keep the potatoes from sticking?
I make sure to grease the baking dish thoroughly before layering.
Can I add other seasonings?
I often add a pinch of nutmeg or paprika for extra warmth.
What sides pair well with scalloped potatoes?
I serve them with grilled meats, roasted vegetables, or a crisp salad.
Can I make this gluten-free?
I swap the flour for a gluten-free alternative and it still works beautifully.
How thin should the potatoes be sliced?
I slice them thinly — about 1/8 inch — so they become tender and creamy.
Can I freeze scalloped potatoes?
I don’t usually freeze them because the sauce changes texture, but it can be done.
How do I prevent the top from burning?
I cover with foil if the top starts browning too quickly.
Conclusion
Scalloped Potatoes are one of my favorite comforting side dishes because they’re creamy, cheesy, and full of flavor. With tender layers of potatoes baked in a rich sauce, this is a recipe I enjoy making whenever I want something warm and satisfying for family or guests.
