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These scalloped potatoes are a double layer of sliced potatoes, creamy sauce, and cheddar cheese. The best part of this recipe is the melted cheese, which is both cooked inside the dish and baked on top!
From family dinners to holidays and potlucks, these scalloped potatoes are always welcome. Our favorite way to serve them is at dinner time with The Best Meatloaf and Cheese Biscuits.
MORE SIDE RECIPES:
Corn Pudding | Mashed Potatoes | Sauteed Vegetables
Scalloped Potato Ingredients
You will need the following:
- 8 cups potatoes (about 3 pounds) peeled and sliced really thin
- ½ cup diced onion
- 1 teaspoon minced garlic
- 4 tablespoons butter
- 6 tablespoons flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup cheddar cheese, grated
- ½ teaspoon thyme
- Salt and pepper
- ½ tablespoon fresh thyme
- Fresh thyme for garnish
PRO TIP: Yukon or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked with the creamy cheese and milk.
INGREDIENT Substitutions
HAM: Add 2 cups of cubed, cooked ham to your scalloped potatoes to transform them from side dish to main dish.
TOPPINGS: We love to top this recipe with our favorite potato toppings. Try some or all of the following: green onions, bacon, breadcrumbs or sour cream.
How to Make THIS Scalloped Potatoes RECIPE:
STEP ONE: Spray a 9 x 13 inch pan with nonstick spray. Preheat the oven to 350 degrees.
STEP TWO: Wash, dry and peel the potatoes. Using a mandolin, slice the potatoes very thin (about 1/8 inch).
STEP THREE: In a large saucepan over medium low heat melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
STEP FOUR: Add the flour and cook 2 minutes longer.
STEP FIVE: Reduce the heat to low and slowly pour in the chicken broth, whisking as you add it. Next, add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.
STEP SIX: Remove the saucepan from the heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
STEP SEVEN: Place half of the sliced potatoes in a layer in the bottom of the 9 x 13 inch prepared pan. Season with salt and pepper. Pour half of the sauce over the top of the potatoes.
STEP EIGHT: Next, add the second layer of sliced potatoes. Season with salt and pepper. Pour the remaining sauce over the top. Sprinkle with fresh thyme. Cover with foil and bake for 45 minutes. This gives them enough time for the potatoes to turn tender and the cheese to melt.
STEP NINE: Remove the foil and bake for another 30 minutes. Remove from the oven. Garnish with fresh thyme. Let the dish sit for about 10 – 15 minutes before serving.
HOW TO FREEZE THIS RECIPE:
Yes, you can freeze scalloped potatoes! Follow the same instructions for the recipe and then store your dish in a freezer safe container. When you’re ready to serve your scalloped potatoes, thaw them in the fridge overnight and then heat them through in the oven just before serving.
WHAT TO SERVE WITH scalloped potatoes:
This recipe goes well with a hearty meat main dish, like Meatloaf or Instant Pot Pot Roast. And for a well-rounded plate, add a side of Simple Sauteed Vegetables or Homemade Caesar Salad.
These double layer scalloped potatoes are a simple classic that’s full of satisfying sliced potatoes, melted cheese and topped with fresh thyme.
More Easy Recipes You’ll Love
- Easy Baked Ziti Recipe
- Sweet Potato Casserole
- Easy Lasagna Casserole
- Easy Chicken and Dumplings
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Scalloped Potatoes
Ingredients
- 8 cups potatoes about 3 pounds peeled and sliced really thin
- ½ cup diced onion
- 1 teaspoon minced garlic
- 4 tablespoons butter
- 6 tablespoons flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup cheddar cheese grated
- ½ teaspoon thyme
- Salt and pepper
- ½ tablespoon fresh thyme
- Fresh thyme for garnish
Instructions
- Spray a 9x13 pan with nonstick spray. Preheat oven to 350 degrees.
- Wash, dry and peel the potatoes. Using a mandolin slice the potatoes very thin (1/8 inch).
- In a large saucepan over medium low heat melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
- Add the flour and cook 2 minutes longer.
- Reduce the heat to low and slowly pour in the chicken broth whisking the whole time. Next add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.
- Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
- Place half of the sliced potatoes in a layer in the bottom of the 9x13 prepared pan. Season with salt and pepper. Pour half of the sauce over the top of the potatoes.
- Next add the second layer of sliced potatoes. Season with salt and pepper. Pour the remaining sauce over the top. Sprinkle with fresh thyme.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake another 30 minutes.
- Remove from oven. Garnish with fresh thyme. Let the dish sit for about 10-15 minutes before serving.
Has anyone tried to half the recipe? Just wondering how it turned out and if any modifications recommended?
Loved this recipe !!Followed it to a tee. Only exception was replaced the cheddar cheese with aged Guyere.Fantastico
How far in advance do you think these could be made? They look DELICIOUS! I would like to make them a couple of days ahead of time and put in the fridge. Do you think it will effect the consistency of the potatoes? I can’t wait to try these!
Yes, you can make them two or three days ahead of time and cover them with foil in the fridge. Then reheat at 350 for about half an hour before serving. Enjoy 🙂
Do golden potatoes really need to be peeled. They seem like such thin skins.
I prefer to peel them for scalloped potatoes! Enjoy 🙂
I will be making these ahead.
Should the dish be covered when reheating?
You might need to just so they don’t get too brown – I’d keep an eye on them!
Planning to make this tomorrow for Christmas Eve! Can I make everything today and bake tomorrow? Or would it have to cook same day assembled? Looking to cut down on the work tomorrow! TIA
Yes, you can prep ahead – just be sure to cover tightly before putting in the fridge! Enjoy and Merry Christmas! 🙂
My husband has declared these are the best scalloped potatoes he has ever had. Thank you! Fantastic recipe that I won’t be afraid to make for company!
Making a double batch today. I will let you know how it goes.
Am I the only one who always has has to cook scalloped potatoes FAR longer than the recipe calls for? Any tips? So far im going on 2 hours and not done yet.
Be sure to slice very thin, and keep the foil on longer to steam the potatoes. Add more broth to ensure the sauce can cover the potatoes
Great recipe, but I would have liked more sauce. Will make again, but with 1 1/2 times the amount of sauce.
Absolutely delicious! I made this for my family’s 2021 New Year’s Day meal! My family loved them! I need to make sure the potatoes are more separated next time because several of them were under cooked but the sauce was absolutely perfect and easy to make! I will definitely be making this again! Thank you!
Great recipe. I will do this one again. I added a bit more cheese. Mozzarella and sharp is what I used.
I did too much sprinkle of thyme. It was still a good recipe. I usually use Lipton’s dried onion soup like my grandmother used to make hers. Next time I am going to add some more cheese!