Scalloped Potatoes
These Creamy Scalloped Potatoes are rich, cheesy, and comforting— Perfect for family dinners, holidays, or cozy weeknights, this casserole delivers kid-approved comfort in every bite.
Servings 8
Ingredients
- 3 lbs yukon gold or russet potatoes peeled if desired and sliced 1/8-inch thick
- 2 tbsp butter
- 1 large yellow onion finely diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream or half and half
- 1 cup sharp cheddar cheese shredded
- 1 cup gruyere cheese shredded
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper divided
- 1/2 tsp dried thyme optional
- Chopped fresh chives or parsley for garnish optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
- Prepare the potatoes: Slice the potatoes evenly to 1/8-inch thickness using a mandoline for consistency. Don’t rinse the slices—the starch helps thicken the sauce naturally.
- Cook the aromatics: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 4 minutes until soft and translucent. Add the garlic and cook for 1 minute more.
- Make the roux: Sprinkle in 1/4 cup of flour and stir constantly for about 2 minutes to form a light roux.
- Add the liquids: Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream, stirring until smooth. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes.
- Add cheese and seasoning: Remove the sauce from heat and stir in 1/2 cup cheddar and 1/2 cup Gruyère until melted. Season with 1 teaspoon salt, 1/4 teaspoon pepper, and thyme if using.
- Assemble the casserole: Layer 1/3 of the potato slices in the prepared dish, seasoning lightly with salt and pepper. Spoon over 1/3 of the sauce and sprinkle with 1/3 of the remaining cheese. Repeat twice, finishing with sauce and cheese on top.
- Bake: Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 30–40 minutes, until the potatoes are fork-tender and the top is golden. For extra browning, broil for 2–3 minutes at the end.
- Rest and serve: Let the casserole rest for 15–20 minutes before serving to allow the sauce to set. Garnish with fresh chives or parsley, if desired.
