April 5, 2022
Review RecipeScalloped Potatoes
These homemade cheesy scalloped potatoes are so simple and delicious — you will be coming back for seconds and thirds.
Jump to Recipe
Table of Contents
These scalloped potatoes feature a double layer of sliced potatoes, creamy sauce, and cheddar cheese. They are such a classic and delicious side dish, you can’t go wrong adding them to any meal.
Scalloped Potatoes Ingredients
You’ll need:
- 8 cups of potatoes (about 3 pounds), peeled and sliced really thin
- 4 tablespoons butter
- ½ cup diced onion
- 1 teaspoon minced garlic
- 6 tablespoons flour
- 2 cups milk
- 1 cup chicken broth
- Salt and pepper
- ½ teaspoon thyme
- ½ tablespoon fresh thyme
- 1 cup cheddar cheese, grated
- Fresh thyme for garnish
PRO TIP:
Yukon gold 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.
SUBSTITUTIONS AND ADDITIONS
HAM: Add 2 cups of cubed, cooked ham to this cheesy scalloped potatoes recipe to transform them from a side dish to the main course.
TOPPINGS: We love to top this classic dish with our favorite potato toppings. Try some or all of the following on top of your cheesy potatoes: green onions, bacon, breadcrumbs, or sour cream.
How To Make This Scalloped Potatoes Recipe
STEP ONE: Spray a 9 x 13-inch casserole dish with nonstick spray. Preheat the oven to 350°F.
STEP TWO: Wash, dry, and peel the potatoes. Using a mandolin or sharp knife, slice potatoes very thin (about ⅛ inch).
OUR RECIPE DEVELOPER SAYS
Make sure the potatoes are VERY thinly sliced, or you may have to increase the bake time to make sure they are soft and tender.
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.
STEP SIX: Add the milk and continue whisking. Increase the heat to medium heat and stir constantly until the cream mixture comes to a boil and thickens.
STEP SEVEN: Season the cream mixture with salt and pepper to taste.
STEP EIGHT: Remove the saucepan from the heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
PRO TIP:
It’s best to shred the cheese yourself. Store-bought pre-shredded cheese tends to be coated in a preservative which prevents it from melting well.
STEP NINE: Place half of the potatoes in an even layer at the bottom of the prepared pan. Season with salt and pepper. Pour half of the cheese sauce over the top of the potatoes.
STEP TEN: Repeat layers with a second layer of potatoes. Season with salt and pepper. Pour the remaining cheese sauce over the top of the potato slices. Sprinkle with fresh thyme.
STEP ELEVEN: Cover the baking dish with aluminum foil and bake for 45 minutes. This gives enough time for the potatoes to turn tender and the cheesy top layer to melt.
STEP TWELVE: Remove the foil and bake for another 30 minutes. Remove from the oven. Garnish with fresh thyme. Let the dish sit for about 10 to 15 minutes before serving.
PRO TIP:
To remove thyme leaves, hold the stem by the growing end and move your fingers down toward the base, stripping the little leaves off.
How To Serve
This easy scalloped potatoes 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 sautéed vegetables or homemade Caesar salad.
From family dinners to holidays and potlucks, these scalloped potatoes are always a great option. If you are looking for more potato side dishes, try our creamy mashed potatoes and crack potatoes.
MORE POTATO RECIPES
Storage
IN THE FRIDGE: Store leftovers in an airtight container for up to three days.
IN THE FREEZER: You can also freeze these creamy 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.
These layered scalloped potatoes are a simple classic that’s full of satisfying sliced potatoes, melted cheese, and topped with fresh thyme. The whole family will be looking for seconds of this yummy comfort food.
FREQUENTLY ASKED QUESTIONS
Can I make this delicious recipe the night before and keep it in the fridge until I’m ready to bake it?
You can definitely prepare this dish ahead of time. Store in the fridge covered in plastic wrap for up to 3 days before baking.
What are the best potatoes for this recipe?
Yukon gold or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked.
Can I add extras to the scalloped potatoes?
If you’d like to add extra veggies or small pieces of ham or chicken, it would be delicious.
More Recipes You’ll Love
- Easy Baked Ziti Recipe
- Easy Lasagna Casserole
- Easy Chicken and Dumplings
- Cheesy Potato Casserole
- Cheesy Pull Apart Bread
- Corn Casserole
- Campfire Pizza
- Ham Glaze Recipe
Scalloped Potatoes
These homemade cheesy scalloped potatoes are so simple and delicious — you will be coming back for seconds and thirds.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Ingredients
- 8 cups potatoes, about 3 pounds peeled and sliced really thin
- 4 tablespoons butter
- ½ cup onion, diced
- 1 teaspoon garlic, minced
- 6 tablespoons flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup cheddar cheese, grated
- ½ teaspoon thyme
- salt and pepper, to taste
- ½ tablespoon fresh thyme
- fresh thyme for garnish
Instructions
- Spray a 9×13 pan with nonstick spray. Preheat oven to 350°F.
- Wash, dry and peel the potatoes. Using a mandolin slice the potatoes very thin (⅛-inch thick).
- 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 9×13 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 to 15 minutes before serving.
Video
Notes
- Yukon gold or russet potatoes are traditionally used to make scalloped potatoes. This is because these types of potatoes hold their shape well when baked with creamy cheese and milk.
- Make sure the potatoes are VERY thinly sliced or you may have to increase the bake time to make sure they are soft and tender.
- It’s best to shred the cheese yourself. Store-bought pre-shredded cheese tends to be coated in a preservative which prevents it from melting well.
- To remove thyme leaves hold the stem by the growing end and move your fingers down toward the base stripping the little leaves off.
Nutrition
Sodium: 391mg | Calcium: 322mg | Vitamin C: 37mg | Vitamin A: 581IU | Sugar: 5g | Fiber: 8g | Potassium: 1341mg | Cholesterol: 48mg | Calories: 391kcal | Saturated Fat: 10g | Fat: 17g | Protein: 16g | Carbohydrates: 46g | Iron: 10mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Vernette says
Do these potatoes cook up to a soft potatoe? I have made so many recipes and the potatoes always stay hard, no matter how long I cook them. Would doubling the sauce made them softer?
Layne Kangas says
Hi, Vernette – you could add more sauce if you’d like but I’m not sure how much that will change the potatoes. The type of potato used and how thin you slice them would also have an impact.
Dianne D says
Hello Vernette!
I always have that problem also. I started boiling my potatoes for about 3-4 min and then drain , then put them in cold water to stop the cooking process. Drain again then add my sauce to the potatoes and put in oven. Little extra step but I don’t like biting into a crunchy potato. Don’t want to boil them to long or they will get mushy and break apart. Hope this helps you!
Rachel says
Vernette, I have had this problem before when the potatoes aren’t ripe!
Maria Ellis says
Can you put this together and put in fridge over overnight and bake next day?
Layne Kangas says
Hi, Maria – you can definitely prepare this dish ahead of time. Store in the fridge covered in plastic wrap for up to 3 days before baking. Enjoy!
Anne says
Hello! I’ve made your scallop recipe before and it was, hands down, the best I’ve ever made! So thank you! I want to make it again, however, this time I’d like to prepare it a day ahead if possible. I see that you’ve said this is doable, but I’d like to know if you think it’s better prepared the day of? If so, I can wait.
Joy says
My favorite scalloped potatoes recipe!
Katie says
So good!! Hands down the best scalloped potatoes I’ve ever had and easy to make! I’ll be making these again. Thanks for sharing the recipe.
Helen says
Amazing recipe! My Mom used the layering method with potatoes, onions then dabs of butter, and covered with flour repeated then covered with hot milk so that’s what I did for the last 30 years. This is WAY better. Thanks. Made them with ham for Easter Sunday. Best ever
Nancy Henry says
I made a few adjustments – subtracted 1/2 cup of milk and added 1/2 cup of cheese. I drizzled a bit more milk over the top before baking. I added 10 minutes to covered baking, and added extra cheese on top during the last 10 minutes of uncovered baking. It was a huge hit for Easter dinner!
Mark Lubianski says
Came out fantastic. I added ham to for a complete meal.
Cheryl Yoakum says
I love to layer pork chops or polish sausage in my scalloped potatoes also