Description
Layered thinly sliced potatoes baked in a creamy, cheesy sauce until tender and golden—classic comfort-food scalloped potatoes.
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and sliced about ¼ inch thick
- 1 small onion, thinly sliced
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1½ cups milk (whole or 2%)
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- ¼ tsp dried thyme or fresh thyme
- ¼ cup grated Parmesan cheese (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cream until smooth. Cook, stirring, until slightly thickened, about 3–4 minutes.
- Remove from heat and stir in cheddar cheese, salt, pepper, garlic powder, and thyme until cheese melts.
- Layer half of the potatoes and onions in the prepared dish.
- Pour half of the cheese sauce over the layer.
- Repeat with remaining potatoes and onions, then pour over remaining sauce.
- Sprinkle extra cheddar and Parmesan cheese on top if desired.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 25–30 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
- Store leftovers in the refrigerator for up to 4 days; reheat covered in oven at 350°F until warm.
Notes
- Use a mandoline for even potato slices.
- Yukon Gold potatoes hold their shape better; Russets yield a softer texture.
- For extra flavor, add chopped cooked bacon or diced ham between layers.
- Try Gruyère or Swiss cheese for a gourmet twist.
- Allow resting time to set the sauce before serving.