Scalloped Potatoes are a classic creamy, cheesy potato side dish that is ideal for a family dinner! This classic side dish has layers of thinly sliced potatoes, smothered with cheese and baked until tender and bubbly. Perfect for Thanksgiving, Christmas, or any potluck!
Table of Contents
Easy Scalloped Potatoes
Thinking of scalloped potatoes instantly conjures up thoughts of family get-togethers and holiday celebrations. It seems like they are a staple at these types of events, where everyone brings a dish to pass. Probably, because they are the perfect side dish for just about any type of meal.
This recipe is no different. These scalloped potatoes are so creamy and cheesy. Anywhere I bring them, people just can’t get enough!
The prep time is only 15 minutes and makes these perfect make-ahead recipe. Just pop it in the oven about an hour before you are ready to serve.
Why We Love Scalloped Potatoes
- Bubbling with cheese
- Perfect make ahead side dish
- Serve at Christmas, Thanksgiving or just Sunday dinner
- Classic potato recipe
- 15-minute prep time
Ingredients / Shopping List
- Potatoes
- Diced onions
- Minced garlic
- Butter
- Flour
- Milk
- Chicken broth
- Cheddar cheese
- Thyme
- Salt and pepper
- Fresh thyme for garnish (optional)
Variations / Options / Add-ins
- Ham: Add 2 cups of cubed, cooked ham to your scalloped potatoes to transform them from side dish to main dish.
- Toppings: We love to top this recipe with our favorite potato toppings. Try some or all of the following: green onions, bacon, breadcrumbs or sour cream.
Recommended Tools
- Large saucepan
- 9×13 pan
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Scalloped Potatoes
- Wash, dry, and peel the potatoes. Using a mandoline slicer, slice the potatoes very thin.
- In a large saucepan melt the butter, add the onion and garlic and cook until the onions and garlic are soft.
- Add the flour.
- Slowly pour in the chicken broth and milk and stir constantly until the mixture comes to a boil and thickens.
- Season with salt and pepper to taste.
- Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese, until the cheese melts.
- 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.
- Add the second layer of sliced potatoes. Season again with salt and pepper.
- Pour the remaining sauce over the top. Sprinkle with fresh thyme.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes.
- Remove from the oven. Garnish with fresh thyme.
Tips
- 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.
Storage Tips
- To Store: How to store and how long
- To Freeze: How to freeze or if it should be frozen
- To Reheat: How to reheat
Frequently Asked Questions
We’ve all seen scalloped potatoes, so I’m sure you can conjure up an image of what they look like in your mind. But, why are they called scalloped potatoes, and what exactly are they?
The name “scalloped” potatoes actually comes from an old English word, “collop” which simply means to slice thinly. You might have also heard of au gratin potatoes which are similar, but the main difference is that scalloped potatoes have a cheese component, and creamy sauce while au gratin tend to just be baked with a crunchy breadcrumb topping.
I like to use Yukon gold potatoes when I’m making my scalloped potatoes. They keep their shape nicely and they also don’t necessarily need to be peeled, saving a step from above. Russet potatoes work really well too, but need to be peeled every time.
If you’re like me, when you’re preparing for a gathering you like to make everything ahead of time, so the day of the get-together it’s easy to pop everything in the oven and serve it up. This scalloped potatoes recipe is a great option for doing that because you can make it up to two days ahead of time and simply pop it in the oven to bake the day of.
You can also partially bake them ahead of time, to lessen the cooking time on the day of. To do so, cook for 30 minutes, let cool, and place them in the refrigerator. When the day comes, cook uncovered for about 40 minutes, or until heated through.
Homemade scalloped potatoes are a classic cheesy potato side dish that everyone loves. They are perfect for a family dinner or an event or gathering. One thing’s for sure, they will be a hit no matter the occasion!
Other Easy Potato Side Dish Recipes
- Twice Baked Potato Casserole
- Sweet Potato Casserole
- Mashed Potato Casserole
- Grilled Potatoes
- The Best French Fries in Air Fryer
- Campfire Potatoes – Campfire, Grill or Oven
- Loaded Mashed Potatoes
- Cheesy Potato Casserole
- Taco Bell Cheesy Fiesta Potatoes
Scalloped Potatoes
Ingredients
- 8 cups potatoes (about 3 pounds) peeled and sliced really thin
- ½ cup diced onion
- 1 tsp minced garlic
- 4 tbsp butter
- 6 tbsp flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup cheddar cheese grated
- ½ tsp thyme
- Salt and pepper
- ½ tbsp 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).
- 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.
- Add the flour and cook 2 minutes longer.
- 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.
- Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
- 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.
- 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.
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.
