Scalloped potatoes are a comforting, savory side dish perfect for holiday gatherings or a decadent meal at home. By layering thinly sliced Yukon Gold potatoes with a rich, creamy sauce and sharp cheddar cheese, you achieve a dish that is both elegant and satisfying.
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Servings: 8
Why You’ll Love This Recipe
- Ideal for gatherings: Feeds a crowd with minimal effort.
- Rich and creamy: The sauce adds depth and flavor to each slice.
- Make-ahead friendly: Prep it in advance, bake when needed.
- Customizable layers: Easy to adapt with herbs and different cheeses.
Ingredients
- 3 tablespoons unsalted butter (plus more for the pan): Forms the base of your sauce; the fat helps integrate the flour smoothly. Unsalted lets you control seasoning.
- ¼ cup all-purpose flour: Thickens the sauce, creating a creamy texture that clings to the potatoes.
- 2 cups whole milk: Adds richness and body. Sub with half-and-half for extra creaminess.
- 1 cup vegetable broth: Enhances flavor while keeping the sauce light. Chicken broth can be used as an alternative.
- 4 garlic cloves (grated): Infuses the sauce with aromatic depth.
- 1 tablespoon fresh thyme leaves (chopped): Provides a fragrant, earthy flavor that complements the cheese.
- 2 teaspoons sea salt: Essential for seasoning. Adjust according to taste.
- ½ teaspoon freshly ground black pepper: Offers a subtle kick and enhances overall taste.
- 3 pounds Yukon Gold potatoes (sliced ⅛-inch thick): These potatoes hold up well in cooking and offer a buttery texture.
- ½ medium yellow onion (thinly sliced): Adds sweetness and depth to the layers.
- 1½ cups grated cheddar cheese: Melts into the sauce, providing a sharp, creamy finish. A blend of cheeses can be used for variation.
How to Make It
Step 1: Prepare the Oven and Dish
Preheat your oven to 400°F. Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking and provide extra flavor to the crust.
Step 2: Make the Roux
In a medium skillet, melt the butter over medium heat. Add flour, whisking persistently for 1 minute until a paste forms. This eliminates the raw flour taste. Gradually whisk in the milk and vegetable broth to achieve a smooth consistency. Stir in garlic, thyme, salt, and pepper. Continue whisking for about 2 to 3 minutes until the sauce lightly coats a spoon. Remove from heat once thickened.
Step 3: Assemble the Layers
Layer half of the sliced potatoes at the bottom of the prepared baking dish. Spread half the onions evenly over the potatoes. Pour half the sauce on top, ensuring everything is well covered. Sprinkle with 1 cup of the grated cheddar cheese. Repeat the layers with remaining potatoes, onions, sauce, and finish with the remaining ½ cup of cheese.
Step 4: Bake to Perfection
Cover the dish with foil and bake for 30 minutes. This initial baking allows the potatoes to steam and become tender. Uncover and bake for another 35 to 40 minutes. You’re looking for a golden, bubbly top and tender potatoes. Allow the dish to stand at room temperature for 20 minutes before serving. This resting period helps the layers set, making serving easier.
Recipe FAQs
Can I prepare scalloped potatoes in advance?
Yes, you can assemble the dish a day ahead, cover it, and refrigerate. Allow it to come to room temperature before baking to ensure even cooking.
What’s the best way to slice potatoes for this recipe?
Using a mandoline slicer or a sharp knife, aim for ⅛-inch thick potato slices. This ensures they cook evenly and absorb the sauce properly.
Can I use a different cheese?
Absolutely. Gruyère or gouda can provide a different but equally delicious flavor profile. Mixing cheeses also adds complexity to the dish.
