In this scalloped potatoes recipe, soft potatoes are topped with a cream sauce and cheddar cheese. It’s a comforting and delicious holiday side dish!
This scalloped potatoes recipe features tender layers of potatoes baked in a creamy sauce. Onions and fresh thyme add savory depth, and it’s topped with melty cheddar cheese!
When I was a kid, my family always had homemade scalloped potatoes every Easter. Cheesy, comforting food was my favorite part of our holiday dinner.
A few years ago, I started developing my own version of this classic dish. It took a lot of testing and tweaking to get it to work properly, but I’m very pleased with the results. The sauce is creamy but not overly rich, and the herbs and onions add a delicious flavor.
Rich and flavorful, this scallop potatoes recipe is an eye-catching side dish. Enjoy it during holidays like Easter, Thanksgiving, and Christmas, or as part of a regular dinner. Many of our readers loved this recipe. We currently have over 150 5-star reviews. I think you’ll like it too!
Scallop Potato Ingredients
This scalloped potatoes recipe requires these simple ingredients:
- potatoof course! I love using russet potatoes in baked potatoes and french fries, but they are not my favorite in this recipe. Instead, we recommend Yukon Golds or other yellow potatoes. The thin crust, creamy texture, and buttery flavor are truly delicious!
- butter and flour – Make a roux to thicken the sauce.
- Vegetable broth and whole milk – The base of the sauce! When developing this recipe, I tested a version with just milk and no broth, but I found the final dish to be too rich. The combination of broth and milk makes the sauce smoother and creamier.
- garlic and onion – For depth of savory flavor.
- fresh thyme – Adds a fresh and unexpected flavor to this comforting casserole. In some cases, dried thyme also works.
- Cheddar Cheese – You want a tangy, nutty flavor.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
Scallop Potatoes vs Au Gratin
Some readers may like this dish because it contains cheese. technically Potato au gratin. Traditional scalloped potatoes are baked in a milk or cream sauce without cheese.
But since the dish I grew up calling “scalloped potatoes” always included cheese, I decided to include it in this recipe. You can call them au gratin potatoes, potatoes au gratin, or cheesy scalloped potatoes if you like. No matter how you cut it, it’s delicious!
How to Make Scalloped Potatoes
You can find the full scalloped potatoes recipe at the bottom of this post, but for now, here’s an overview of how it’s done.
Start by slicing the potatoes into 1/8 inch thick slices. You can use a mandoline slicer for this step, but I actually prefer using a knife. Take care to slice the potatoes thinly and evenly so they cook at the same rate.
Next, we make the sauce. Melt the butter in a medium skillet, then sprinkle with the flour and whisk to make a roux. Slowly add the milk and continue to stir as you add the stock.
Add the garlic, thyme, salt, and pepper and cook until the sauce coats the back of a spoon, 2 to 3 minutes. Stir frequently and reduce heat as needed. Avoid letting the sauce boil over. Otherwise the sauce may split.
Then assemble the casserole. Layer the potatoes and onions in half in a greased 9×13-inch baking dish. Top with half the sauce and 1 cup cheddar cheese.
Repeat with another layer of potatoes, onions, sauce, and cheese.
Cover the casserole dish with aluminum foil and bake. 400°F for 30 minutes. Remove the foil and bake, uncovered, until the potatoes are tender and the cheese on top is golden brown, 35 to 40 minutes.
Leave at room temperature for 20 minutes Before slicing and serving. Finally, dig in!
How to Make Scalloped Potatoes in Advance
This recipe is freshly made and delicious, so I think it’s better to eat it all! When preparing for holidays or gatherings, we often prepare in advance.
Here’s how to do it:
- Completely assemble and bake the scalloped potatoes according to recipe.
- Let cool to room temperature.
- Cover and refrigerate for up to 2 days.
- When ready to serve, allow potatoes to come to room temperature and preheat oven to 350°F. Cover and bake for 30 minutes or until heated through.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in oven or microwave at 350°F.
More Delicious Potato Recipes
If you love cheesy scalloped potatoes, try one of these delicious potato recipes.
Scallop Potatoes
serve 12
This scalloped potatoes recipe is a delicious holiday side dish! Thinly sliced potatoes are topped with creamy sauce and cheddar cheese and baked until soft. Find pre-production instructions in the blog post above.
Prevent your screen from going dark
Preheat oven to 400°F and grease a 9×13-inch baking dish.
In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk and continue to whisk as you add the vegetable stock. Add garlic, thyme, salt, and pepper and cook, stirring frequently, 2 to 3 minutes or until sauce lightly coats the back of a spoon. Remove from heat.
Place half of the potatoes in the bottom of the prepared baking dish. Top with half the onion, then half the sauce and 1 cup of cheese. Repeat layers with remaining potatoes, onion, sauce, and ½ cup cheese.
Cover and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned. Let stand at room temperature for 20 minutes before serving.
