Description
Scalloped potatoes are a creamy, comforting side dish made with thinly sliced potatoes layered in a velvety béchamel sauce. Baked until golden and bubbling, this dish pairs beautifully with roasts, poultry, or hearty salads. Whether served for holidays or weeknight meals, it brings warmth and rich flavor to any table.
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warmed)
- 1 cup heavy cream (warmed)
- 2 cloves garlic, minced
- 1 small onion, finely diced (optional)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup shredded Gruyère or sharp cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 minute.
- Gradually whisk in warm milk and cream. Cook until thickened (5–7 minutes).
- Stir in garlic, onion (optional), salt, pepper, and thyme. Remove from heat.
- Layer half of the potatoes in the baking dish. Pour over half of the sauce. Add cheese if using.
- Repeat with remaining potatoes, sauce, and cheese. Finish with sauce on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake uncovered for an additional 25–30 minutes until golden and bubbly.
- Let rest for 10–15 minutes before serving. Garnish with fresh parsley.
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 65 minutes