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Scalloped Potatoes Recipe
Ash Tyrrell

Scalloped Potatoes Recipe

I remember the first time I baked this scalloped potatoes dish—its golden top and creamy insides immediately won me over. The buttery, garlicky aroma filled my kitchen, and I couldn’t wait to dig in. Each forkful felt like a warm hug. After making it dozens of times, I’m excited to share exactly how to achieve that perfect balance of cream, cheese, and tender potatoes.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter – for making the roux and flavoring the sauce
  • 1 small white or yellow onion thinly sliced – adds depth; I like to sauté and then strain bits into the layers
  • 4 large garlic cloves minced – garlic boosts the savory richness
  • ¼ cup all-purpose flour – this thickens the sauce gently
  • 1 cup chicken stock or vegetable stock – gives flavor and thins the creaminess slightly
  • 2 cups whole milk or part half-and-half – for a silky, lush sauce
  • 1½ teaspoons kosher salt – balances all flavors
  • ½ teaspoon freshly ground black pepper – a subtle kick without overpowering
  • 2 teaspoons fresh thyme leaves divided – thyme brings a delicate herb note
  • 4 pounds Yukon Gold potatoes sliced into about ⅛-inch rounds – Yukon Golds remain creamy and tender under heat
  • 2 cups freshly grated sharp cheddar cheese divided – grated fresh melts better than pre-shredded
  • ½ cup freshly grated Parmesan cheese plus extra for sprinkling – Parmesan adds savory depth

Method
 

  1. First, preheat your oven to 400°F (about 200 °C). Generously butter or grease the baking dish so nothing sticks. Meanwhile, get your potatoes sliced uniformly—about an eighth of an inch thick—as even slices ensure consistent cooking.
  2. In your sauté pan over medium heat, melt butter and then cook onion until translucent, about 4–5 minutes. Add garlic for another minute. Stir in flour and cook for one more minute to form a roux. Then whisk in warm stock and milk, add salt, pepper, and half the thyme. Let it gently simmer (don’t let it boil) until thickened.
  3. Place half of your potato slices in an even bottom layer. Pour over half of the cream sauce (you can strain onion bits out first if preferred). Sprinkle one cup of cheddar and all the Parmesan. Then layer the rest of the potatoes, the remainder of sauce, and the other cup of cheddar.
  4. Cover the pan loosely with aluminum foil and bake for 30–35 minutes or until bubbling around the edges. Remove the foil and bake uncovered for an additional 25–30 minutes until the cheese is golden and potatoes are fully cooked (use a fork to test). If the top browns too quickly, loosely cover it again.
  5. Move the pan onto a wire rack and let it rest for about 10 minutes. Sprinkle with the remaining thyme and extra Parmesan, slice, and serve while warm.

Notes

  • I always grate my cheese fresh—store-bought shredded cheese often contains anti-caking agents that inhibit smooth melting.
  • I cut all potato slices exactly the same thickness (a sharp mandoline helps) so no slices end up undercooked or mushy.
  • I let the baked dish rest a bit before serving so the sauce settles and doesn’t run everywhere.
  • I sometimes place the baking dish on a rimmed sheet pan in the oven to catch any overflow and make cleanup easier.
  • I don’t skip seasoning each layer lightly with salt and pepper—it builds flavor throughout, not just on top.