Easy Scalloped Potatoes Recipe (2024)

Beautiful, perfectly cooked Scalloped Potatoes are a classic that you’ll fall in love with after just one bite! Tender, thinly sliced potatoes are baked in a rich, creamy sauce for a side dish that’s excellent to serve alongside any main course and is a must-make for the holidays.

Just when you think you know all the ways to cook potatoes, THIS recipe comes along. I freely admit to really, really liking potatoes pretty much no matter how they are served, but there’s just something special about Scalloped Potatoes.

Scalloped Potatoes, cooked in a rich cream sauce, are turned into cheesy potatoes with a hefty sprinkle of Parmesan cheese. They are not only great to serve alongside just about any main dish at a weeknight meal, but they are also special enough for Thanksgiving, Christmas, Easter, or when you’re entertaining.

These Scalloped Potatoes Are:

• Melt in your mouth tender.
• Richly flavored with garlic.
• Baked in a creamy onion sauce that’s totally addictive.
• Perfectly seasoned with fresh thyme, salt, and pepper.
• Golden brown on the top and soft and delicate on the inside.
• Destined to become your favorite potato dish!

Scroll down for measurements and ingredients.

What You Need To Make This Recipe

• Butter
• Onion
• Garlic
• Flour
• Milk – heavy cream can be used as well.
• Chicken or Vegetable Stock
• Potatoes
• Parmesan Cheese
• Fresh Thyme
• Kosher Salt
• Fresh-cracked Black Pepper
• 9 X 13-inch casserole dish

What Type Of Potatoes Are Best For This Recipe?

Yukon Gold and Russet potatoes are the two types of spuds that work well in this recipe. I like to use Yukon Gold because they tend to hold its shape a bit better during the cooking process.

How To Make Scalloped Potatoes

• Prepare the baking dish and thinly slice the onions and potatoes. Mince the garlic and prep the fresh thyme by pulling off the leaves from the stems.
• Make the homemade sauce (the recipe is below) known as a roux cooked over medium heat. This takes just a bit of time, but it’s essential to the success of this recipe.
• Now, it’s time to build the recipe. Layer potatoes, sprinkle on Parmesan cheese, and fresh thyme. Pour half of the sauce over the potatoes. Add a second layer of potatoes, then top with the remaining sauce, Parmesan, and thyme.
• Cover and bake. After 30 minutes, remove the foil and continue to bake until hot and bubbly.
• To add a golden brown top, broil for 2 minutes. Remove Scalloped Potatoes from the oven and let rest for 10 minutes. Then…dig in!

Tips For Making The Best Scalloped Potatoes

• Make sure to slice the potatoes to the same thickness.
• When making the sauce, taste it and adjust the seasoning for the best flavor.
• Change up the ingredients! You can add ham or bacon and sway cheddar cheese for the Parmesan. Add cayenne pepper or a dash of hot sauce for a bit of heat.

Frequently Asked Questions And Answers

What To Serve With Scalloped Potatoes

• Brown Sugar Mustard Glazed Ham
• Crock Pot Balsamic Brown Sugar Glazed Pork Roast
• Copycat Honey Baked Ham
• Air Fryer Turkey Breast
• Crock Pot Chicken Thighs
• Best Roasted Pork Tenderloin

If you tried thisScalloped Potato Recipeor any other recipe, please leave a 🌟star ratingand let me know how it went in thecommentsbelow. Thanks!

4.89 from 36 votes

Scalloped Potato Recipe

Author: Donya Mullins

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Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 233kcal

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Beautiful, perfectly cooked Scalloped Potatoes are a classic that you'll fall in love with after just one bite! Tender, thinly sliced potatoes are baked in a rich, creamy sauce for a side dish that's excellent to serve alongside any main course and is a must-make for the holidays.

Ingredients

• ▢ ¼ cup butter
• ▢ 1 medium onion, thinly sliced
• ▢ 3 cloves garlic, minced
• ▢ ¼ cup flour
• ▢ 2 cups milk
• ▢ 1 cup chicken or vegetable broth
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 3 pounds Yukon Gold potatoes, thinly sliced
• ▢ 1 cup Parmesan cheese, grated
• ▢ 2 teaspoons fresh thyme leaves

Instructions

• ▢

  Heat oven to 350 degrees. Butter a 9×13 baking dish and set aside.

• ▢

  In a medium-size pot, melt butter. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 1 minute. Sprinkle in flour, stir to combine, and continue to cook for 1-2 minutes.

• ▢

  Carefully pour in the stock and whisk to combine with flour mixture. Add in the milk, salt, and pepper, whisking all together. Bring the mixture up to a simmer and continue to whisk until sauce has thickened. Remove from heat.

• ▢

  Layer half of the potatoes in the prepared dish. Sprinkle on half of the thyme and Parmesan cheese. Ladle over half of sauce and repeat layer of potatoes, remaining sauce, thyme, and cheese. Cover with foil and bake for 30 minutes.

• ▢

  Remove foil and continue to cook for 30 minutes until bubbly around the edges. Set oven to broil and cook for 1 to 2 minutes until potatoes are golden brown on the top.

• ▢

  Remove from the oven and let rest for 10 minutes. Season with additional salt and pepper if desired and serve.

Video

Notes

Make Ahead Instructions

To make these potatoes ahead of time, follow the directions with one simple change. Bake the potatoes covered for about 50 minutes. Remove the Scalloped Potatoes from the oven and allow them to cool completely. Wrap tightly with foil and store in the fridge. To serve, uncover the potatoes and bake in a 350-degree oven for 30 minutes until heated through.

How To Store And Reheat

You can store any leftovers in the pan, covered tightly in the refrigerator for up to 3 days. To reheat, place in a microwave safe dish and heat until warmed through.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 434mg | Potassium: 683mg | Fiber: 3g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 29mg | Calcium: 203mg | Iron: 1mg

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