Few side dishes are as decadently satisfying as a bubbling tray of Scalloped Potatoes. With thin slices of tender potatoes nestled in a velvety cheese sauce infused with garlic, butter, and herbs, this dish is pure comfort with every bite. Whether you’re making it for a holiday feast or just a cozy family dinner, it brings both elegance and heartiness to the table. 💛
The combination of sharp cheddar and Parmesan cheese gives it a deep, savory richness, while the layers of onion add a subtle sweetness. It’s everything you want from a baked casserole—creamy inside, golden and crispy on top. ✨
Why You’ll Love These Scalloped Potatoes 💡
✅ Perfect Make-Ahead Side – Great for holidays or gatherings
✅ Ultra Creamy Cheese Sauce – Infused with garlic and layered with flavor 🧄
✅ Classic with a Twist – Add herbs or swap cheeses to make it your own
✅ Crowd-Pleasing Comfort Food – Loved by kids and adults alike
✅ Vegetarian-Friendly Main – Hearty enough to stand alone
Ingredients You’ll Need 🛒
- ¼ cup unsalted butter – Rich base for the roux 🧈
- 5 cloves garlic, minced – Bold flavor infusion
- ¼ cup all-purpose flour – Thickens the creamy sauce
- 2 cups whole milk – Full-bodied creaminess 🥛
- 1 cup vegetable broth (or chicken broth) – Adds savory depth
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1½ cups shredded sharp cheddar cheese (about 6 oz) – Melts beautifully 🧀
- ½ cup grated Parmesan cheese – Adds salty, nutty bite
- 3 pounds Yukon gold or Russet potatoes, peeled and thinly sliced (about ⅛ inch thick) 🥔
- ¾ cup sweet yellow onion, thinly sliced – For subtle sweetness
- Fresh thyme or rosemary, chopped – Optional garnish 🌿
How to Make Scalloped Potatoes 🧑🍳
Step 1: Prep the Oven & Dish
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Step 2: Make the Creamy Cheese Sauce
In a saucepan, melt butter over medium heat. Add minced garlic and flour, whisking constantly for 30 seconds to create a roux. Slowly whisk in the milk and broth. Season with salt and pepper. Cook, stirring, until hot and slightly thickened—just below a simmer.
Remove from heat and stir in the cheddar and Parmesan until melted and smooth. 🧄🧀
Step 3: Layer the Potatoes
Arrange half the sliced potatoes in the baking dish, overlapping slightly. Spread all of the sliced onions evenly over the top. Pour half of the cheese sauce over the layer.
Repeat with the remaining potatoes and pour the rest of the sauce evenly on top. Use a spoon or spatula to spread it out if needed.
Step 4: Bake Until Golden
Cover tightly with foil and bake for 45 minutes. Remove foil and bake uncovered for another 35–45 minutes, or until the potatoes are fork-tender and the top is golden and bubbling.
Step 5: Rest & Serve
Let the casserole sit for 5–10 minutes before serving to help it set. Sprinkle with fresh thyme or rosemary, if using. 🌿
Tips & Variations 💡
- Use freshly shredded cheese – It melts smoother than pre-shredded varieties
- Add herbs to the sauce – A pinch of thyme or mustard powder adds depth
- Try different cheeses – Gruyère, fontina, or smoked gouda are great swaps
- Want a crispy top? – Broil for 1–2 minutes at the end (watch closely!)
- Make it a meal – Add thinly sliced ham, turkey, or cooked mushrooms between layers
Serving Suggestions 🍽️
- With Roasts: Perfect alongside prime rib, ham, pork tenderloin, or turkey
- As a Vegetarian Entrée: Serve with a crisp green salad or roasted veggies
- For Brunch: Pair with eggs and fruit for a hearty twist
- Holiday Favorite: A must-have at Thanksgiving, Easter, or Christmas tables 🎄
Make-Ahead & Storage Tips 🧊
- To Make Ahead (Baked): Bake fully, let cool, cover, and refrigerate for up to 2 days. Reheat at 350°F, covered, for 30–45 minutes.
- To Make Ahead (Unbaked): Assemble the layers and sauce, cover, and refrigerate overnight. Bake as directed the next day.
- Freezing Tip: Best not to freeze after baking due to texture changes. If needed, freeze unbaked and bake from frozen, adding extra time.
FAQs About Scalloped Potatoes ❓
Q: Can I use milk alternatives?
A: Yes, full-fat unsweetened almond or oat milk works. Just be sure it’s neutral in flavor.
Q: Can I use sweet potatoes instead?
A: Absolutely! They add sweetness and a festive twist.
Q: What’s the best potato for scalloped potatoes?
A: Yukon golds are creamy and hold their shape. Russets work well too but break down a bit more.
Q: Can I add protein?
A: Yes! Thinly sliced cooked ham, chicken, or mushrooms layer in beautifully.
Final Thoughts 🥔💬
Scalloped Potatoes are the kind of dish that turns a simple dinner into something truly special. Creamy, garlicky, and covered in melty cheese, they’re everything you want in comfort food — with just enough elegance to impress guests at a holiday feast. 🌟
What makes this recipe shine is its balance: rich but not heavy, cozy but sophisticated, easy enough for a weeknight yet stunning enough for your holiday table. It’s a side that often steals the spotlight. And with flexible prep options, you can make it ahead and enjoy stress-free entertaining.
So whether you’re cooking for a crowd or just indulging in some midweek comfort, this dish delivers fork-tender perfection with every cheesy, golden bite. 🧀🥔🔥
Short version
Scalloped Potatoes
Ingredients
- ¼ cup unsalted butter
- 5 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup low sodium vegetable broth or chicken broth
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 ½ cups shredded sharp cheddar cheese* 6 ounces
- ½ cup grated Parmesan cheese
- 3 pounds Yukon gold potatoes or peeled Russet potatoes sliced ⅛-inch thick
- ¾ cup thinly sliced sweet yellow onion
- chopped fresh thyme optional for serving
Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare a 9×13-inch baking dish by greasing it with cooking spray. This will prevent the casserole from sticking and make cleanup easier later on.
- In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and flour, whisking constantly for about 30 seconds to create a roux. This forms the base of a creamy, flavorful cheese sauce.
- Slowly whisk in the milk and broth, then season the mixture with salt and pepper. Continue to cook, stirring occasionally, until the sauce is hot and just begins to simmer. Be careful not to let it boil. Remove the pan from the heat and stir in the shredded cheddar and grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth and creamy.
- Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping the slices to create an even layer. Spread all of the sliced onions evenly over the potatoes. Pour half of the cheese sauce over the top, making sure it’s spread evenly. Then layer the remaining sliced potatoes and finish by pouring the rest of the cheese sauce evenly over the top.
- Cover the dish tightly with foil and bake for 45 minutes. Then remove the foil and continue baking uncovered for another 35 to 45 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbling. Let the casserole rest for about 5 minutes before serving to help it set. If desired, sprinkle with freshly chopped thyme or rosemary just before serving for a fragrant, flavorful finish.
Notes
To make these scalloped potatoes ahead of time, you have two options. You can fully bake the dish according to the recipe, then allow it to cool completely. Once cooled, cover the baking dish tightly and refrigerate for up to 2 days. When you’re ready to serve, reheat the potatoes covered with foil in a 350-degree Fahrenheit oven for 30 to 45 minutes, or until they’re hot all the way through.Alternatively, you can assemble the entire casserole a day in advance without baking it. Cover the unbaked dish and refrigerate overnight. On the day of serving, bake the potatoes according to the original recipe instructions for a fresh-from-the-oven finish.
