Homemade Cheesy Scalloped Potatoes

This creamy scalloped potatoes recipe transforms simple ingredients into a comforting side dish that pairs perfectly with nearly any main course. The layers of thinly sliced potatoes bathed in a rich cheese sauce create an irresistible combination that disappears quickly at family gatherings.

I first made these scalloped potatoes for a Sunday family dinner, and they've since become our most requested side dish. My nephew, who typically avoids vegetables at all costs, actually asked for seconds and then requested I make them for his birthday dinner.

• Potatoes: 8 cups about 3 pounds. Yukon gold or russet potatoes work best as they hold their shape beautifully during baking while becoming tender.
• Butter: 4 tablespoons creates the base for your creamy sauce and adds richness.
• Onion: 1/2 cup diced adds subtle sweetness and depth. Look for firm onions without soft spots.
• Garlic: 1 teaspoon minced brings aromatic flavor. Fresh cloves provide the best flavor.
• Flour: 6 tablespoons thickens the sauce perfectly. All-purpose flour works wonderfully here.
• Chicken broth: 1 cup adds savory depth to the sauce. Use low sodium if watching salt intake.
• Milk: 2 cups creates creaminess. Whole milk provides the best texture but 2% works too.
• Thyme: both dried and fresh bring earthy notes. Fresh thyme elevates the finished dish.
• Salt and pepper: to taste for proper seasoning. Taste as you go.
• Cheddar cheese: 1 cup freshly grated melts beautifully. Shred your own for best melting.

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and spray a 9x13 baking dish thoroughly with nonstick spray. This prevents the potatoes from sticking during the long bake time and makes cleanup much easier.

Prepare The Potatoes:

Wash, dry, and peel the potatoes completely. Using a mandolin set to about 1/8-inch thickness, carefully slice all potatoes. Maintaining consistent thickness ensures even cooking throughout the dish. If you don’t have a mandolin, use a sharp knife and try to keep slices uniform.

Create The Sauce Base:

In a large saucepan over medium-low heat, melt the butter completely. Add the diced onion and minced garlic, stirring frequently until they become soft and translucent but not browned, about 3-4 minutes. This aromatic base flavors the entire sauce.

Make The Roux:

Add flour to the butter-onion mixture and cook for exactly 2 minutes while stirring constantly. This step cooks out the raw flour taste while creating the thickening agent for your sauce. The mixture will look paste-like and slightly golden.

Create The Sauce:

Reduce heat to low and very slowly pour in the chicken broth, whisking continuously to prevent lumps from forming. Once fully incorporated, gradually add the milk while continuing to whisk. Increase heat to medium and stir constantly until the mixture comes to a gentle boil and noticeably thickens. Season with salt and pepper to your preference.

Finish The Sauce:

Remove the saucepan from heat and stir in the dried thyme and grated cheddar cheese until completely melted and smooth. The sauce should be velvety and coat the back of a spoon.

Assemble First Layer:

Arrange half of your sliced potatoes in an even layer across the bottom of your prepared baking dish. Season with a light sprinkle of salt and pepper, then pour half of your cheese sauce evenly over the potatoes, ensuring all slices are covered.

Complete The Assembly:

Add the remaining potatoes as your second layer, season again with salt and pepper, and pour the remaining sauce over everything. Make sure the sauce reaches the edges and corners. Sprinkle with fresh thyme leaves.

Initial Baking:

Cover the dish tightly with aluminum foil and bake for 45 minutes. The foil traps steam which helps cook the potatoes through without over-browning the top.

Final Baking:

Remove the foil and continue baking for another 30 minutes until the top is golden brown and bubbly, and the potatoes are fork-tender. The uncovered baking creates that desirable golden top.

Rest Before Serving:

Remove from oven, sprinkle with additional fresh thyme for garnish, and allow the dish to rest for 10-15 minutes before serving. This resting time allows the sauce to set slightly, making serving neater.

My favorite ingredient in this recipe is definitely the fresh thyme. I grow it in my herb garden year-round, and the aroma that fills the kitchen when it hits the hot cheese sauce brings back memories of my grandmother making this dish for holiday gatherings. She always said the secret was in letting the potatoes rest before serving.

Make-Ahead Options

These scalloped potatoes can be assembled up to 24 hours before baking. Prepare the entire dish through assembly, cover tightly with plastic wrap and refrigerate. When ready to bake, remove from refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding about 10-15 minutes to the covered baking time.

For longer storage, you can prepare and bake the potatoes completely, then cool, cover and refrigerate for up to 3 days. Reheat covered in a 350°F oven until hot throughout, about 30 minutes.

Perfect Pairings

These rich scalloped potatoes complement proteins beautifully. Serve alongside a simple roasted chicken, ham, or beef roast for a classic pairing. The creamy texture and savory flavor also work well with grilled meats or a simple green salad with vinaigrette for contrast.

For a complete comfort food meal, pair with meatloaf and steamed green beans. The bright green vegetable adds color and a textural contrast to the creamy potatoes.

Favorite Variations

While this classic recipe is perfect as is, there are several delicious ways to adapt it. Add 1 cup of diced ham between the potato layers for a heartier dish that can serve as a main course. For extra flavor, replace half the cheddar with Gruyère or Swiss cheese for a more complex taste profile.

For a vegetarian meal, add sautéed mushrooms and spinach between the layers of potatoes. The earthiness of the mushrooms complements the creamy sauce beautifully and adds extra nutrition.

Frequently Asked Questions

→ What kind of potatoes work best for scalloped potatoes?

Yukon Gold or Russet potatoes are ideal because they hold their shape well and bake evenly in the creamy sauce.

→ Can I prepare scalloped potatoes in advance?

Yes, you can assemble the dish ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. Add extra bake time if refrigerated.

→ How do I ensure the sauce thickens correctly?

Cook the butter and flour mixture for about 2 minutes before gradually whisking in the chicken broth and milk. Stir continuously until the mixture begins to boil and thickens.

→ Why is freshly shredded cheese recommended?

Pre-shredded cheese often contains additives that prevent it from melting smoothly. Shredding cheese yourself ensures better melting and creamier results.

→ Can I add other ingredients to the dish?

Yes, additional flavors like bacon bits, sautéed mushrooms, or thinly sliced ham can complement the cheesy potato layers well.

→ How thin should the potato slices be?

The potatoes should be sliced about 1/8-inch thick to ensure they cook evenly and become tender during baking.