Go Back
scalloped potatoes-1

Scalloped Potatoes

Scalloped potatoes are a classic, creamy, and comforting side dish made with thinly sliced potatoes layered in a rich, cheesy, and garlicky sauce. Perfect for family dinners or holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 persons
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.8 kg Yukon Gold potatoes, peeled and thinly sliced About 6 large potatoes.
  • 60 g unsalted butter About 4 tablespoons.
  • 30 g all-purpose flour About 1/4 cup.
  • 720 ml whole milk 3 cups.
  • 120 ml heavy cream 1/2 cup.
  • 200 g cheddar cheese, shredded 2 cups.
  • 2 cloves garlic, minced
  • 1.5 teaspoons salt
  • 0.5 teaspoon black pepper
  • 2 teaspoons fresh thyme, chopped (optional)
  • 0.5 teaspoon paprika

Equipment

  • 1 9x13 inch baking dish
  • 1 medium saucepan
  • 1 whisk
  • 1 mandoline slicer or sharp knife
  • 1 mixing bowl
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F) and lightly grease the baking dish with butter.
  2. Peel and slice the Yukon Gold potatoes thinly (about 3 mm thick) using a mandoline or sharp knife. Place sliced potatoes in a bowl with cold water to prevent browning until ready.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  4. Whisk in the flour and cook for 1 to 2 minutes to form a roux, stirring constantly.
  5. Gradually add the whole milk and heavy cream, whisking constantly to remove lumps. Bring the mixture to a gentle simmer.
  6. Stir in half of the shredded cheese and all the salt, pepper, thyme (if using), and paprika. Whisk until the cheese is melted and the sauce is smooth. Remove from heat.
  7. Drain the sliced potatoes and pat them dry.
  8. Arrange half of the potatoes evenly in the prepared baking dish. Pour half of the cream sauce over the potatoes.
  9. Layer the remaining potatoes over the first layer, then top with the rest of the sauce. Sprinkle the remaining shredded cheese over the top.
  10. Cover tightly with aluminum foil and bake for 40 minutes. Remove foil, then bake for an additional 20 minutes until the top is golden and potatoes are tender.
  11. Let the dish rest for at least 15 minutes before serving. Garnish with additional thyme, if desired.

Notes

For extra flavor, try adding caramelized onions or cooked bacon between the layers.
For a lighter dish, use half-and-half instead of heavy cream.
These potatoes can be prepared up to one day ahead and baked just before serving.
Allow the dish to cool slightly before serving to ensure nice, neat slices.