This classic dish of creamy, cheesy, and perfectly seasoned scalloped potatoes is the ultimate comfort food. With layers of thinly sliced potatoes baked in a rich, flavorful sauce, this recipe is sure to become a family favorite. Perfect for holidays, potlucks, or a cozy dinner side, these scalloped potatoes are easy to make and utterly delicious.
Ingredients
(Serves 6–8)
- 8 cups of potatoes (about 3 pounds) , peeled and sliced very thin (use a mandoline slicer for even slices)
- 4 tablespoons of butter
- ½ cup of diced onion
- 1 teaspoon of minced garlic
- 6 tablespoons of all-purpose flour
- 1 cup of chicken broth
- 2 cups of milk (whole milk or 2% works best for creaminess)
- Salt and pepper , to taste
- ½ teaspoon of dried thyme (or 1 teaspoon fresh thyme)
- 2 cups of shredded cheddar cheese (optional, for a cheesy twist)
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Prepare the Potatoes
- Peel the potatoes and slice them thinly—about ⅛-inch thick. A mandoline slicer works wonders here for even, uniform slices. Place the sliced potatoes in a bowl of cold water to prevent browning while you prepare the sauce.
- Make the Sauce
- In a large saucepan over medium heat, melt the butter . Add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and whisk continuously for 1–2 minutes to create a roux. This will help thicken the sauce.
- Gradually pour in the chicken broth , whisking constantly to avoid lumps. Once combined, slowly add the milk , continuing to whisk until the mixture is smooth and begins to thicken slightly (about 3–5 minutes).
- Season the sauce with salt , pepper , and thyme . Taste and adjust seasoning as needed. If adding cheese, stir in half of the shredded cheddar until melted and smooth.
- Assemble the Dish
- Drain the sliced potatoes and pat them dry with paper towels to remove excess moisture. This step ensures the sauce doesn’t get watered down.
- Layer one-third of the potato slices evenly across the bottom of the prepared baking dish. Spoon about one-third of the sauce over the potatoes, spreading it evenly. Repeat with two more layers of potatoes and sauce, finishing with a final layer of sauce on top.
- If using cheese, sprinkle the remaining shredded cheddar evenly over the top layer for a golden, bubbly finish.
- Bake
- Cover the baking dish with aluminum foil and bake for 45 minutes . Then, remove the foil and bake for an additional 15–20 minutes , or until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly.
- Rest and Serve
- Let the scalloped potatoes rest for 5–10 minutes before serving. This allows the sauce to set slightly and makes for easier serving.
Tips for Success
- Thin Slices Are Key: Uniformly thin potato slices ensure even cooking. Use a mandoline slicer if you have one.
- Add-ins: For extra flavor, mix in cooked bacon bits, caramelized onions, or a dash of nutmeg into the sauce.
- Make Ahead: Assemble the dish up to a day in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Why You’ll Love This Recipe
These Homemade Scalloped Potatoes are creamy, comforting, and packed with flavor. The combination of tender potatoes, a rich and savory sauce, and optional melty cheese creates a dish that’s hard to resist. Whether you’re serving it alongside roasted chicken, ham, or as a standalone side, this recipe is guaranteed to impress.
Enjoy the warmth and nostalgia of this timeless classic—it’s pure comfort on a plate!
