When it comes to comfort food, few dishes can rival the creamy, cheesy, melt-in-your-mouth goodness of scalloped potatoes. This classic recipe layers thinly sliced potatoes with a rich, garlicky cream sauce and plenty of cheese, baked until golden brown and bubbling.
Perfect for family dinners, holidays, or Sunday gatherings, scalloped potatoes are a timeless side dish that pairs beautifully with roasted meats, poultry, or even as the star of a vegetarian meal.
But what makes this recipe the best scalloped potatoes ever? It’s the combination of fresh ingredients, the right balance of cream and cheese, and a baking method that ensures every bite is tender and flavorful.
Why You’ll Love This Recipe
- Creamy and indulgent, without being heavy
- Layers of perfectly cooked, tender potatoes
- Packed with flavor from garlic, onion, and cheese
- Crispy golden top for the perfect finishing touch
Ingredients (Serves 6–8)
- 2 ½ pounds (1.1 kg) Yukon Gold or Russet potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme (dried or fresh)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (or mozzarella for a milder flavor)
- ½ cup Parmesan cheese, grated
- Fresh parsley for garnish (optional)
Instructions
- Prepare the oven and dish
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter. - Make the creamy sauce
- In a medium saucepan, melt the butter over medium heat.
- Add onion and cook until softened (about 3–4 minutes).
- Stir in garlic and cook for 1 minute.
- Whisk in the flour to create a roux, cooking for 1 minute.
- Slowly add milk and cream while whisking, cooking until the sauce thickens.
- Season with salt, pepper, and thyme.
- Layer the potatoes
- Arrange half of the sliced potatoes in the baking dish.
- Pour half of the cream sauce over them.
- Sprinkle with half of the cheddar and Gruyère cheese.
- Repeat with remaining potatoes, sauce, and cheeses.
- Top and bake
- Sprinkle Parmesan cheese on top for a golden crust.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for an additional 25–30 minutes, or until potatoes are tender and top is bubbly and golden.
- Rest and serve
Let the scalloped potatoes rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Tips for Perfect Scalloped Potatoes
- Use a mandoline slicer for evenly thin potatoes that cook consistently.
- Yukon Gold potatoes are ideal because they hold their shape and have a buttery texture.
- Add bacon or ham for a heartier version.
- Make ahead: Prepare and refrigerate before baking. Bake the next day for easy entertaining.
Final Thought
These scalloped potatoes are rich, creamy, cheesy, and absolutely irresistible. Once you try this recipe, you’ll never go back to the boxed version again. It’s the perfect side dish that will have everyone asking for seconds — and the recipe!
