Gallery Of Scalloped Potatoes
My favorite recipe for cheesy, creamy, garlicky, crazy-delicious scalloped potatoes.
Anyone else out there still have yet to plan your menu for Easter Sunday this coming weekend?
Well, good news: 1) you’re not alone and 2) I’ve gotcha covered! ♡
We have all sorts of delicious recipes here on our Easter section of the blog that are sure to please a crowd. If you’re feeling those brunch vibes, there’s everything from my favorite , to the world’s best , to a classic , to nearly eggs, to and more. Or, if you’re going more of the Easter dinner route, , these perfectly , an easy , these quick might be calling your name. Of course, ) is also a must around here every Easter.
But the other non-negotiable for me each Easter, Christmas, Thanksgiving and — let’s be real — any night of the year that I’m craving some creamy, garlicky, cheesy comfort food?
Specifically, these scalloped potatoes. In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.
Scalloped Potatoes Recipe | 1-Minute Video
Scalloped Potatoes Ingredients:
The ingredients to make this classic scalloped potatoes recipe are pretty simple. You’ll need:
- Yukon gold potatoes: I prefer these to Russets because of their nice creamy texture and buttery flavor.
- Shredded cheese: It’s important to have a good melty cheese for these. I have always preferred a nice sharp cheddar . But I have also made these with mozzarella, gouda, fontina and gruyere, and all have been delicious. So feel free to pick your favorite, or use a mix! Plus, some freshly-grated Parmesan is also a must.
- Sliced onion: For extra flavor. I always cook the onion in the sauce, and then strain it out and add it to the middle layer of the potatoes, so that there aren’t a bunch of onion slices sitting on the top layer.
- Garlic: If you ask me, the more the merrier. The recipe calls for 4 cloves, but I’ve used up to 8 before. :)
- Fresh thyme: I’ve always used this as my main seasoning for scalloped potatoes, but you could use just about any of your favorite fresh herbs or dried seasoning blends. I also love occasionally adding some blackening seasoning to my sauce.
- Creamy sauce: In lieu of heavy cream, my sauce for this recipe calls for a roux with butter and flour, milk and chicken stock.
How To Make Scalloped Potatoes:
To make your scalloped potatoes, begin by chopping up your onions and garlic, and making your sauce on the stovetop. Since we’re using milk instead of cream, it’s important not to let the sauce boil. Just let it get warm enough that it barely comes to a simmer so that it can thicken. Then remove it from the heat until it’s ready to be used.
Meanwhile, as your sauce cooks, slice up all of those potatoes. The thinner they are, the quicker they will cook. So I usually slice mine about 1/4-inch thick.
Once your sauce and potatoes are ready to go, it’s time to layer everything up! I usually go in the following order:
Once everything is ready to go, cover the pan lightly with aluminum foil. Then bake for 30-35 minutes, or until the sauce is nice and bubbly around the edges. Remove the foil and bake for another 30 minutes or so, until the cheese is nice and golden on top and the potatoes are cooked through.
Then remove, sprinkle with some extra thyme and black pepper, and serve!
I mean, just look at that cheesy, creamy, golden crust. ♡♡♡
How To Make-Ahead Scalloped Potatoes:
Over the years, I’ve had lots of you ask if you can prep this scalloped potatoes recipe in advance, and the answer is yes! Just bake the scalloped potatoes and let them cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days. Then bake covered at 350° for 30 minutes, or until warmed through.
Can you freeze this recipe? Unfortunately, I don’t recommend it. Neither the potatoes nor cream sauce freeze well.
Can I make this recipe gluten-free? Sure thing! Just use all certified-GF ingredients. And instead of flour, you can either use gluten-free all-purpose flour. Or, you can nix the flour and whisk 3 tablespoons of cornstarch into the cold milk before adding it to the sauce.
Can you add other seasonings? Absolutely! Again, I just seasoned this classic recipe with garlic and thyme. But feel free to stir your favorite seasoning mixes into the sauce or sprinkle on your favorite herbs.
Can you substitute other kinds of potatoes? Sure thing. I’ve made this before with Russets and red potatoes, and also enjoy occasionally using a mix of Yukon golds and sweet potatoes. But for the classic recipe, Yukon golds are my favorites.
If you love this recipe, be sure to check out some of my other potato faves including:
My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.
- 1 small white or yellow onion, peeled and thinly sliced
- 4 large garlic cloves, minced
- 2 teaspoons fresh thyme leaves, divided
- 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
- 2 cups freshly-grated sharp cheddar cheese*, divided