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Our family has handed down these amazing scalloped potatoes through so many celebrations. The soft potato pieces just sink into the rich cream sauce that's dotted with fresh thyme and tangy cheddar—it's what comfort food is all about. Whenever I cook this dish, I'm taken back to wonderful family get-togethers and meals we've shared together.
Everything You'll Need
- 3 pounds Yukon Gold potatoes: Go for same-sized medium potatoes cut into 1/8-inch slices with a mandoline for even results.
- 1/2 cup butter: Get unsalted and split it between your sauce and dish.
- 1/3 cup all-purpose flour: This makes your sauce nice and smooth.
- 2 cups vegetable broth: Try to get low sodium so you can add salt as needed.
- 2 cups whole milk: Don't use cold milk—room temperature works best.
- 4 cloves garlic: Chop them up really small to boost flavor.
- 1 large onion: Slice it thin for sweet layers throughout.
- 2 tablespoons fresh thyme leaves: You can swap in 2 teaspoons dried if needed.
- 3 cups sharp cheddar: Grate it yourself and use it between layers.
- 2 teaspoons kosher salt: Plus more for sprinkling on layers.
- 1 teaspoon black pepper: Fresh ground tastes way better.
Easy Cooking Directions
- Get Your Potatoes Ready
- Take the skin off potatoes and cut them exactly 1/8-inch thick with a mandoline so they cook evenly. Soak in cold water to stop browning. Make sure to dry them completely before you use them.
- Whip Up Your Sauce
- Heat up 1/4 cup butter in a big pot over medium heat. Stir in flour and cook for 2 minutes until it looks golden. Slowly pour in warm milk and broth while stirring non-stop until it gets thick, around 5-7 minutes. Mix in your chopped garlic, thyme, salt, and pepper.
- Build Your Dish
- Grease a 9x13 baking dish with butter. Put down half your potato slices so they slightly overlap, then add half your sliced onions. Pour half the sauce on top and sprinkle with 1 1/2 cups cheese. Do these layers again, finishing with cheese on top.
- Time to Bake
- Cover with foil tightly and bake at 400°F for just 30 minutes. Then take off the foil and keep baking another 35-40 minutes until it's golden brown and you can easily stick a fork in the potatoes.
- Cool Before Eating
- Let it sit for 20 minutes so the sauce gets thicker and flavors come together. Add some fresh thyme on top if you want.
Prep Ahead and Keeping Leftovers
- You can put everything together, wrap it up with foil and keep it in the fridge for up to 48 hours before cooking.
- Before you bake it, let it sit out for 30 minutes to warm up a bit.
- You can keep leftover potatoes in a sealed container in the fridge for up to 4 days.
- To warm it back up, cover with foil and put in a 350°F oven for about 30 minutes.
- For just one serving, microwave for 2-3 minutes and stir halfway.
Foods That Go Great With It
These scalloped potatoes taste amazing with holiday foods like honey ham or turkey. For regular dinners, try them with some grilled chicken or pot roast. Add a fresh green salad or some roasted veggies on the side. The creamy, rich taste works for fancy dinner parties or just family meals, making it super flexible for any occasion.
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Frequently Asked Questions
- → What’s special about Yukon Golds?
They’ve got just the right amount of starch, hold together when cooked, and have a buttery, rich taste naturally.
- → Why let it sit before eating?
Sitting for 20 minutes thickens the sauce up and stabilizes the layers, so serving is a breeze.
- → Can you slice potatoes in advance?
Absolutely—soak slices in cold water for up to a day to avoid browning. Pat them dry before baking.
- → Why cover the dish while baking?
Covering traps steam, softening the potatoes early on. Removing it later adds that gorgeous golden crust.
- → Can I swap out the cheese?
Sure thing! Gruyère, Fontina, or your favorite melting cheese will work for different flavors.