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Serving of creamy, cheesy scalloped potatoes garnished with parsley and arranged on a plate beside a gold fork.
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Scalloped Potatoes

Scalloped Potatoes are thinly sliced potatoes layered with a creamy milk sauce, baked covered until tender, then topped with cheddar and finished uncovered until golden and bubbly. Serves 8 and holds beautifully for a holiday table.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Side Dish
Cuisine: American
Keyword: cheesy scalloped potatoes, scalloped potatoes
Servings: 8
Calories: 343kcal
Author: Joanna Cismaru

Ingredients

  • 3 pounds Yukon Gold potatoes or Russets, peeled and thinly sliced
  • 4 tablespoons butter
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • ¼ cup all purpose flour
  • 3 cups whole milk warmed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • 1½ cups cheddar cheese shredded
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Preheat your oven to 375°F (190°C) and grease a 9 by 13 inch baking dish.
  • Peel the 3 pounds potatoes and slice them about ⅛ inch thick. A mandoline makes quick work of this and keeps the slices even, which is what lets them all cook at the same rate.
    Yukon Gold potatoes being peeled and thinly sliced with a mandoline for evenly layered scalloped potatoes.
  • Melt the 4 tablespoons butter in a saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes, until softened, then stir in the 3 cloves minced garlic for 1 minute more.
    Butter, onion, garlic, and flour cooking together in a saucepan to create the base for the sauce.
  • Sprinkle in the ¼ cup flour and whisk for 1 to 2 minutes, until it loses its raw smell. Slowly whisk in the 3 cups warm milk and cook, whisking, for 3 to 4 minutes, until thickened into a smooth sauce. Stir in the 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon thyme, and ¼ teaspoon nutmeg.
    Onion and garlic roux prepared in a saucepan, followed by milk and seasonings for the creamy sauce.
  • Layer half the potato slices in the baking dish, overlapping them. Pour over half the sauce, then repeat with the remaining potatoes and sauce.
    Cream sauce spread inside a white baking dish, followed by neatly overlapping rows of thinly sliced potatoes.
  • Cover tightly with foil and bake for 45 minutes. The foil traps steam so the potatoes cook through, which is the step that keeps them from staying firm.
    Layered potatoes covered with creamy sauce before baking, then uncovered after cooking until tender and lightly golden.
  • Remove the foil, scatter the 1½ cups cheddar over the top, and bake uncovered for another 25 to 30 minutes, until the potatoes are fork tender and the top is golden and bubbly.
    Shredded cheddar scattered over the potatoes before baking, shown beside the finished casserole with a golden, bubbly top.
  • Let it rest for 10 minutes, then sprinkle with the 2 tablespoons parsley before serving. That rest lets the sauce set so it does not run everywhere.

Notes

  1. Slice evenly. Aim for ⅛ inch thick and keep the slices consistent so they all cook at the same rate. A mandoline is the easiest way, with the guard on.
  2. Warm the milk. Cold milk added to a hot roux causes lumps. Warm it before it goes in and add it slowly while whisking.
  3. Cover tightly. Crimp the foil down around the edges for the first 45 minutes. The trapped steam is what cooks the potatoes through.
  4. Cheese on top, not layered in. Adding the cheddar at the end means it browns and bubbles instead of disappearing into the sauce.
  5. Season the sauce well. Potatoes absorb a lot of salt. Taste the sauce before it goes over the potatoes.
  6. Rest 10 minutes. The sauce needs that time to set, or it runs when you serve.
  7. Make ahead. Assemble up to a day ahead, cover, and refrigerate unbaked. Add about 10 minutes to the covered bake time.
  8. Storage. Airtight in the fridge up to 4 days. Reheat covered at 350°F for about 20 minutes. Freezing isn’t recommended, the sauce separates.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 39g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 520mg | Potassium: 901mg | Fiber: 4g | Sugar: 6g | Vitamin A: 627IU | Vitamin C: 36mg | Calcium: 292mg | Iron: 2mg
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