These Scalloped Potatoes are layered with tender Yukon Gold potatoes, thinly sliced onions, a creamy garlic and thyme sauce, and plenty of melted cheddar cheese. Baked until bubbling and beautifully golden on top, this comforting potato side dish works just as well for a holiday table as it does for Sunday dinner.
The homemade sauce is surprisingly simple, and using Yukon Gold potatoes gives every layer a rich, buttery texture.
Why You’ll Love This Recipe
These cheesy scalloped potatoes have everything you want from a comforting potato casserole: tender layers, creamy sauce, savory garlic, fresh thyme, and golden melted cheese.
The sauce starts with a simple butter-and-flour roux before whole milk and vegetable broth are whisked in. This creates a silky consistency that surrounds the potatoes as they bake.
It’s also a family-friendly side dish that pairs beautifully with chicken, beef, lamb, fish, or roasted vegetables. The generous 9×13-inch casserole makes it particularly convenient for gatherings and holiday meals.
Ingredients
- 3 tablespoons unsalted butter, plus more for greasing
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 4 garlic cloves, grated
- 1 tablespoon fresh thyme leaves, chopped
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
- ½ medium yellow onion, thinly sliced
- 1½ cups grated cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C). Lightly butter a 9×13-inch baking dish.
- Melt the butter in a medium skillet or saucepan over medium heat.
- Add the flour and whisk continuously for about 1 minute to create a smooth roux.
- Slowly pour in the whole milk while whisking continuously. Add the vegetable broth and continue whisking until smooth.
- Stir in the grated garlic, fresh thyme, salt, and black pepper.
- Cook for 2–3 minutes, whisking frequently, until the sauce thickens slightly and lightly coats the back of a spoon. Remove from the heat.
- Arrange half of the sliced potatoes in overlapping layers across the bottom of the prepared baking dish.
- Scatter half of the sliced onion over the potatoes. Pour half of the creamy sauce evenly over the top, then sprinkle with 1 cup of grated cheddar.
- Arrange the remaining potatoes over the cheese, followed by the remaining onion and sauce.
- Finish the Scalloped Potatoes with the remaining ½ cup of cheddar cheese.
- Cover the baking dish and bake for 30 minutes.
- Carefully uncover and continue baking for another 35–40 minutes, or until the potatoes are completely tender and the cheese is bubbling and golden brown.
- Remove from the oven and allow the casserole to rest for about 20 minutes before serving. This helps the creamy sauce thicken and makes the portions easier to serve.
Tips & Tricks
Slice the potatoes as evenly as possible. A thickness of about ⅛ inch allows them to cook evenly and become tender without completely falling apart.
A mandoline slicer is especially helpful for creating consistently thin potato slices. If you’re using a knife, take your time and aim for uniform pieces.
Don’t rinse the potatoes after slicing. Their natural starch contributes to the rich texture of the creamy potato bake.
Add the milk gradually while whisking the roux. This is one of the easiest ways to prevent lumps from developing in the sauce.
Freshly grated cheese generally melts more smoothly than packaged pre-shredded cheese, which can contain anti-caking ingredients.
Don’t skip the resting time. The sauce will still be quite hot and loose when the casserole first leaves the oven. Twenty minutes of resting allows it to settle into a creamier consistency.
If the cheese becomes darker than you’d like before the potatoes are tender, loosely cover the casserole with foil for the remaining baking time.
Details
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 20 minutes
Total Time: 1 hour 55 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian, alcohol-free, halal-friendly
Notes
Yukon Gold potatoes are particularly good for homemade scalloped potatoes because their naturally creamy texture holds up well during baking.
Russet potatoes can also be used. They contain more starch and may create a softer, thicker finished casserole.
Sharp cheddar provides plenty of cheesy flavor, but you can combine it with mozzarella for additional stretch or Gruyère-style halal-suitable cheese for a different flavor profile.
For a little extra color, garnish the finished casserole with fresh thyme, parsley, or finely sliced chives.
These potatoes pair especially well with roasted chicken, grilled chicken breast, baked fish, roast beef, lamb, or a selection of roasted vegetables.
Nutrition
Approximate nutrition per serving:
Calories: 350
Protein: 12g
Carbohydrates: 43g
Fat: 16g
Nutrition values are estimates and will vary according to the cheese, milk, potatoes, and portion sizes used.
FAQ
What are Scalloped Potatoes?
Scalloped Potatoes are a baked potato casserole made by layering thinly sliced potatoes with a creamy sauce. This version also includes onions, garlic, fresh thyme, and cheddar cheese for additional flavor.
What are the best potatoes for scalloped potatoes?
Yukon Gold potatoes are an excellent choice because they have a naturally buttery flavor and creamy texture while maintaining their shape. Russet potatoes can also work and tend to create a softer, starchier casserole.
Why are my scalloped potatoes still hard?
The potatoes may have been sliced too thickly or simply need additional baking time. Slice them approximately ⅛ inch thick and bake until a knife easily passes through the center layers.
Can I make cheesy scalloped potatoes ahead of time?
Yes. You can assemble and partially bake the casserole ahead of time, cool it, cover it, and refrigerate it. Finish baking before serving, allowing additional time because the casserole will be cold.
Can I make scalloped potatoes without cheese?
Yes. Traditional versions don’t always contain cheese. You can omit the cheddar and rely on the seasoned creamy sauce, though the finished dish will have a different flavor and appearance.
What goes well with scalloped potatoes?
This baked potato casserole pairs well with roasted or grilled chicken, beef, lamb, baked fish, green beans, asparagus, broccoli, carrots, and fresh salads. It also makes an excellent holiday potato side dish.
Storage
Allow leftover scalloped potatoes to cool, then transfer them to an airtight container or tightly cover the baking dish. Refrigerate for up to 4 days.
To freeze, portion the cooled casserole into freezer-safe containers and store for up to 2 months. The creamy sauce may change slightly in texture after freezing and thawing.
Thaw frozen portions overnight in the refrigerator.
For reheating, cover and warm in a 350°F (175°C) oven until heated through. Individual servings can also be gently reheated in the microwave.
Similar Recipes
Scalloped Potatoes – Creamy & Cheesy
Ingredients
- – 3 tablespoons unsalted butter plus more for greasing
- – ¼ cup all-purpose flour
- – 2 cups whole milk
- – 1 cup vegetable broth
- – 4 garlic cloves grated
- – 1 tablespoon fresh thyme leaves chopped
- – 2 teaspoons sea salt
- – ½ teaspoon freshly ground black pepper
- – 3 pounds Yukon Gold potatoes sliced ⅛-inch thick
- – ½ medium yellow onion thinly sliced
- – 1½ cups grated cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C). Lightly butter a 9×13-inch baking dish.
- Melt the butter in a medium skillet or saucepan over medium heat.
- Add the flour and whisk continuously for about 1 minute to create a smooth roux.
- Slowly pour in the whole milk while whisking continuously. Add the vegetable broth and continue whisking until smooth.
- Stir in the grated garlic, fresh thyme, salt, and black pepper.
- Cook for 2–3 minutes, whisking frequently, until the sauce thickens slightly and lightly coats the back of a spoon. Remove from the heat.
- Arrange half of the sliced potatoes in overlapping layers across the bottom of the prepared baking dish.
- Scatter half of the sliced onion over the potatoes. Pour half of the creamy sauce evenly over the top, then sprinkle with 1 cup of grated cheddar.
- Arrange the remaining potatoes over the cheese, followed by the remaining onion and sauce.
- Finish the Scalloped Potatoes with the remaining ½ cup of cheddar cheese.
- Cover the baking dish and bake for 30 minutes.
- Carefully uncover and continue baking for another 35–40 minutes, or until the potatoes are completely tender and the cheese is bubbling and golden brown.
- Remove from the oven and allow the casserole to rest for about 20 minutes before serving. This helps the creamy sauce thicken and makes the portions easier to serve.
Notes
Russet potatoes can also be used. They contain more starch and may create a softer, thicker finished casserole.
Sharp cheddar provides plenty of cheesy flavor, but you can combine it with mozzarella for additional stretch or Gruyère-style halal-suitable cheese for a different flavor profile.
For a little extra color, garnish the finished casserole with fresh thyme, parsley, or finely sliced chives.
Conclusion
These Scalloped Potatoes turn simple ingredients into a warm, comforting side dish filled with creamy layers and golden cheddar. Garlic, thyme, onions, and Yukon Gold potatoes give the casserole plenty of flavor without making the preparation complicated.
Whether you’re planning a holiday meal or looking for a cozy side dish for family dinner, this easy scalloped potatoes recipe is a dependable addition to the table.