Scalloped Potatoes
These homemade scalloped potatoes are a decadent, cheesy side dish that’s perfect for holidays, dinner parties, or when you want something extra cozy. Thin slices of potato are layered in a baking dish and covered with a creamy, garlicky sauce made from butter, milk, and melted cheese. As the dish bakes, the potatoes turn soft and tender, while the top becomes golden and crispy. They pair beautifully with roasted meats but are also rich enough to serve as a standalone vegetarian entrée.
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 9x13-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
For the smoothest, creamiest cheese sauce, it's best to use a block of cheddar cheese and shred it yourself with a box grater. Pre-shredded cheese often contains anti-caking agents that prevent it from melting evenly, which can lead to a grainy or clumpy sauce.
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.
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.