Scalloped Potatoes

Creamy and cheesy scalloped potatoes that are perfect for any gathering, combining rich flavors with a golden cheesy finish.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

3 pounds Yukon Gold potatoes, thinly sliced Russets can also be used but may absorb more sauce.
1 cup onion, sliced Adds cozy baked flavor.
2 cloves garlic, minced Enhances the flavor.
1 cup milk Whole milk is preferred.
1/2 cup heavy cream For a richer sauce.
2 cups sharp cheddar cheese, shredded Avoid pre-shredded cheese for better melting.
4 tablespoons butter For making the sauce.
1/4 cup all-purpose flour Thickens the sauce.
1 teaspoon salt To taste.
1/2 teaspoon black pepper To taste.
1/4 teaspoon paprika For added flavor.
1 teaspoon thyme (optional) Goes well with the dish.

Method

Preparation

Preheat the oven to 375°F (190°C) and butter a 9x13 inch baking dish.
Thinly slice the Yukon Gold potatoes evenly using a mandoline or a sharp knife.
In a pot, melt the butter, stir in the flour for about a minute, then slowly whisk in the milk and cream. Allow it to thicken slightly before stirring in minced garlic, salt, pepper, and a handful of cheese until smooth.

Layering

Layer the sliced potatoes, onions, and sauce in the baking dish. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.

Baking

Cover the baking dish with foil and bake for about 45 minutes.
Uncover and bake for an additional 20 to 30 minutes until the top is golden and bubbly. If browning too fast, loosely cover with foil.

Cooling

Let the scalloped potatoes rest for 10 minutes before serving to help the sauce set.

Notes

Slice potatoes evenly for best results. You can make this dish ahead of time by either partially baking and finishing later or assembling and refrigerating overnight.