Scalloped Potatoes are a classic creamy, cheesy side dish that’s perfect for family dinners! With layers of thinly sliced potatoes smothered in cream sauce and baked until tender and bubbly, this is a timeless addition to any Easter, Thanksgiving, or Christmas meal.
Easy Scalloped Potatoes Recipe
You’ll love my easy Scalloped Potatoes recipe, which offers a delightful alternative to my Potatoes au Gratin. While both dishes are baked in a creamy sauce that lovingly coats the potatoes, this recipe takes a lighter approach with one less layer, making it perfect for those who prefer a comforting dish without feeling weighed down.
Scalloped potatoes’ soft and creamy texture makes them melt in your mouth. Trust me, even during holiday meals, I find myself passing on the ham and going back for a second serving of these delicious scalloped potatoes. Give my recipe a try, and you might just do the same!
What Are Scalloped Potatoes
Traditional scalloped potatoes are a classic comfort food side made from thinly sliced potatoes baked in a creamy sauce, typically consisting of milk or cream, butter, and cheese.
The potatoes are often layered with onions and garlic, and seasoned with herbs such as thyme. The dish is baked until the potatoes are tender and the top is golden and bubbly. It’s a delicious, rich, comforting side dish perfect for gatherings or cozy family meals.
What Is The Difference Between Scalloped and Au Gratin Potatoes
While both dishes feature layered potatoes and creamy sauces, au gratin potatoes are distinguished by their inclusion of cheese and a crispy top layer.
Scalloped Potatoes Ingredients
- Potatoes: I prefer using Yukon gold potatoes rather than Russets because of their creamy texture and buttery flavor, but both are starchy enough to help thicken the sauce and will turn out soft and tender. Yukon gold potatoes keep their shape nicely and don’t necessarily need to be peeled, while Russet potatoes do need to be peeled every time.
- Diced onion
- Minced garlic
- Butter
- Flour: All-purpose flour helps thicken the sauce and creates a creamy texture.
- Milk: I recommend using whole milk for this recipe, but you can also use half-and-half or cream for a richer flavor and texture.
- Chicken broth: The combination of broth and milk makes the sauce lightly creamy and more flavorful.
- Mild or sharp cheddar cheese: It’s important to have a good melty cheese for this dish. While I love the bold taste of cheddar, other cheeses with a sharp flavor include Swiss, provolone, Parmigiano, pecorino romano, and fontina.
- Thyme: Adds a subtle herbaceous note.
- Salt and pepper
See the recipe card for full information on ingredients and quantities.
How to Make Scalloped Potatoes
- Prepare The Potatoes: Wash, dry, and peel the potatoes. Cut them into very thin 1/8 inch slices.
- Make The Roux Mixture: Cook the onion and garlic in melted butter until soft. Add the flour and cook 2 minutes longer.
- Create The Cream Sauce: Whisk in the chicken broth, add the milk, and continue whisking. Stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper.
- Make The Cheese Sauce: Remove the sauce from heat. Stir in the thyme and cheese until the cheese melts.
- Assemble: Place a layer of potatoes in the bottom of the prepared baking dish. Season with salt and pepper and then pour the cheese sauce over the top. Repeat with a second layer of potatoes, seasoning, and sauce. Sprinkle with fresh thyme.
- Bake: Cover the casserole dish with foil and bake 350 degrees Fahrenheit for 45 minutes. Remove the foil and bake for 30 more minutes.
- Serve: Garnish with fresh thyme and cool before serving. Enjoy!
Serving Suggestions
Scalloped potato recipes are a carb-y, comforting side dish and a perfect complement to a main meal of meat, roasted chicken, and ham. Serve some green beans on the side, and you’ve made a complete, well-balanced meal.
Tips & Variations
- Strip the Stem: To remove thyme leaves, hold the stem by the growing end and move your fingers down toward the base, stripping the little leaves off.
- Slice the Spuds: When making scalloped potatoes, you must slice your potatoes thin. You can use a few different techniques to ensure that they are sliced just right. I find it easiest to use a mandoline slicer. Another option would be to use the slicing insert on a food processor.
- Make a Main Meal: To transform your scalloped potatoes from a side dish to a main meal, add 2 cups of cubed, cooked ham.
- Tasty Toppings: You can top this dish with your favorite potato toppings. Some delicious additions include green onions, bacon, breadcrumbs, or sour cream.
Proper Storage
- To Store: Store leftover scalloped potatoes in the refrigerator for up to 3-4 days.
- To Freeze: You can freeze scalloped potatoes for up to 2-3 months, however freezing may change the texture slightly.
- To Reheat: Reheat scalloped potatoes in the oven or microwave until heated through, adding a bit of milk or cream if they have dried out.
More Easy Side Dishes
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Best Scalloped Potatoes Recipe with Cheese
Video
Ingredients
- 8 cups potatoes (about 3 pounds) peeled and sliced really thin
- ½ cup diced onion
- 1 teaspoon minced garlic
- 4 tablespoons butter
- 6 tablespoons flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup cheddar cheese grated
- ½ teaspoon thyme
- Salt and pepper
- ½ tablespoon fresh thyme
- Fresh thyme for garnish
Instructions
- Spray a 9×13 pan with nonstick spray. Preheat oven to 350 degrees.
- Wash, dry and peel the potatoes. Using a mandolin slice the potatoes very thin (1/8 inch).8 cups potatoes
- In a large saucepan over medium low heat melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.½ cup diced onion, 4 tablespoons butter, 1 teaspoon minced garlic
- Add the flour and cook 2 minutes longer.6 tablespoons flour
- Reduce the heat to low and slowly pour in the chicken broth whisking the whole time. Next add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.2 cups milk, 1 cup chicken broth, Salt and pepper
- Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.1 cup cheddar cheese, ½ teaspoon thyme
- Place half of the sliced potatoes in a layer in the bottom of the 9×13 prepared pan. Season with salt and pepper. Pour half of the sauce over the top of the potatoes.
- Next add the second layer of sliced potatoes. Season with salt and pepper. Pour the remaining sauce over the top. Sprinkle with fresh thyme.½ tablespoon fresh thyme
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake another 30 minutes.
- Remove from oven. Garnish with fresh thyme. Let the dish sit for about 10-15 minutes before serving.Fresh thyme for garnish
Jenn’s Notes
- To remove thyme leaves, hold the stem by the growing end and move your fingers down towards the base, stripping the leaves off as you go.
- A classic addition to scalloped potatoes is ham! It’s so delicious. If you can, I suggest adding in some diced ham. You’ll thank me later.
- Slicing your potatoes thinly is a must when making scalloped potatoes. There are a few different techniques to making sure that they are sliced just right. One, as mentioned above, you can use a mandoline slicer. Another option would be to use the slicing insert on a food processor.
