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Scalloped Potatoes

Scalloped Potatoes

Julia
These Scalloped Potatoes are creamy, tender, and layered with rich homemade sauce for the ultimate comfort food side dish. Perfect for holidays, Sunday dinners, or potlucks, this classic Scalloped Potatoes recipe delivers golden, bubbling perfection every time.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients
  

  • Main Ingredients:
  • 3 pounds russet or Yukon Gold potatoes peeled and sliced ⅛-inch thick
  • 1 small yellow onion thinly sliced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • Optional Add-Ins:
  • 1 cup shredded cheddar or Gruyère cheese
  • 1 teaspoon fresh thyme leaves
  • Pan Prep:
  • Extra butter for greasing dish

Instructions
 

  • Preheat Oven:
  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
  • Prepare Potatoes:
  • Slice potatoes evenly (about ⅛ inch thick). Place in cold water to prevent browning, then drain and pat dry before layering.
  • Make Cream Sauce:
  • In a saucepan over medium heat, melt butter.
  • Whisk in flour and cook for 1–2 minutes to form a roux.
  • Slowly pour in milk and heavy cream, whisking constantly.
  • Add garlic, salt, and pepper.
  • Simmer 4–5 minutes until slightly thickened and able to coat the back of a spoon.
  • Layer Potatoes:
  • Arrange one-third of potatoes evenly in the baking dish.
  • Top with some sliced onion and pour one-third of the sauce over the layer.
  • Repeat layers two more times.
  • If using cheese, sprinkle between layers or on top.
  • Bake Covered:
  • Cover tightly with foil and bake for 45 minutes.
  • Bake Uncovered:
  • Remove foil and bake an additional 25–30 minutes, until golden brown and bubbling.
  • Rest & Serve:
  • Let rest for 15 minutes before serving to allow sauce to thicken fully. Garnish with fresh thyme if desired.

Notes

  • Use a mandoline slicer for evenly cooked potatoes.
  • Do not skip the roux step—this ensures a thick, creamy sauce.
  • Covering during the first bake prevents the top from drying out.
  • If the top browns too quickly, loosely tent with foil.
  • Dish will thicken further as it rests.