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Showstopping side dish doesn’t even begin to describe how good these Scalloped Potatoes are! Whether you’re searching for an outstanding dish to add to your Holiday Menu, or you’re just in the mood for good old-fashioned comfort food, this is the recipe for you.
These easy-to-make, creamy Scalloped Potatoes are melt-in-your-mouth tender and filled with the rich flavors of onion, garlic, and thyme. Thinly sliced potatoes are layered into a huge casserole dish with parmesan, then baked in a delectable cream sauce for a make-ahead recipe that’s ideal for feeding a crowd!
Scalloped Potatoes are also one of the most versatile side dishes out there! This recipe is fancy enough for Holidays, yet simple enough to make for a weeknight meal. Whether you’re serving them with an Easter Ham, your Thanksgiving Turkey or a Beef Roast for Sunday supper, this recipe is destined to become your favorite potato dish!
Make This Recipe For…
- Christmas Dinner
- Easter
- Baby Showers
- Graduations
- Thanksgiving
- Potlucks or Block Parties
- Birthdays
- Family Dinners
Ingredients Needed To Make Scalloped Potatoes
- Butter
- Onion – finely diced or minced
- Garlic – minced
- Flour
- Milk
- Chicken or Vegetable Stock
- Yukon Gold or Russet Potatoes – very thinly sliced
- Parmesan Cheese – grated
- Fresh Thyme
- Salt
- Pepper
PRO TIP: I highly recommend buying a Mandoline Slicer so that all your potatoes are cut super thin, this will ensure that all the potatoes are sliced perfectly and can be evenly cooked.
How Do You Make Scalloped Potatoes?
- Preheat oven to 350 degrees. Butter a 9×13 baking dish and set aside.
- In a medium-sized pot, melt the butter. Add onion and sauté over medium heat for 5 minutes or until translucent. Add garlic and cook for 1 minute until it becomes fragrant. Sprinkle in flour, then stir to combine creating a roux. Continue to cook for 1-2 minutes.
- Carefully pour the stock into the roux and whisk to combine. Add in the milk, salt, and pepper, gently whisking until uniform in texture. Bring the mixture up to a simmer and continue to whisk until the sauce has thickened, then remove from heat.
- Layer half of the potatoes in the buttered baking dish. Sprinkle on half of the thyme and half the Parmesan. Ladle half of the sauce evenly over the potatoes. Repeat the process adding the remaining layer of potatoes, the remaining sauce, thyme, and cheese. Cover with foil and bake for 30 minutes.
- Remove foil and continue to cook uncovered for 30 minutes until bubbly around the edges. Set oven to broil and cook for 1 to 2 minutes until potatoes are golden brown on top.
- Remove from the oven and let rest for 10 minutes. Season with additional salt and pepper if desired and serve.
Why Won’t My Scalloped Potatoes Get Soft?
If the potatoes are not sliced thin enough, they won’t cook through in the sauce. The combination of steam during the first part of the cooking process, when the baking dish is covered, and the stock in the cream sauce should cook the potatoes properly. You want to make sure that the potato slices are as thin as possible and uniform in size so they cook evenly, using a Mandoline will work wonders.
Can Scalloped Potatoes Be Made Ahead Of Time?
Absolutely! To make these potatoes ahead of time, follow the directions with one easy change…
- Bake the potatoes covered for about 50 minutes instead of just 30 minutes. Then remove the Scalloped Potatoes from the oven and allow the dish to cool completely. Cover the potatoes tightly with foil and store in the fridge until you’re ready to serve. Remove the foil and bake the Scalloped Potatoes at 350 degrees for 30 minutes or until they are completely heated through.
Delicious Additions To This Recipe
This is a versatile recipe so that you can make all kinds of delicious additions. Here are a couple of my favorite add-ins…
- Shallots – thinly diced, add in with the onions
- Gruyere Cheese – finely grated, stir into the creamy sauce after it’s been removed from the heat
- Green Onion or Chives – sprinkled on top for a garnish
- Bell Pepper – thinly sliced, layer into the casserole dish with the potato slices
- Mozzarella Cheese – shredded, sprinkle on top of the potatoes prior to baking
What Do I Serve With Scalloped Potatoes?
This is seriously one of the most versatile recipes ever! You can serve these potatoes with pretty much any main dish including chicken, fish, pork, beef, or turkey. Here are a couple of my favorite recipes to serve with Scalloped Potatoes…
More Recipes You’ll Love…
- Best Cream Cheese Sausage Balls
- Creamy Easy Deviled Eggs
- Hot Spinach Artichoke Dip
- Baked Brie In Puffed Pastry
- Stuffed Party Mushrooms
Scalloped Potatoes
Equipment
Ingredients
- 3 pounds Yukon Gold Potatoes – very thinly sliced
- 1/4 cup Butter
- 1 medium Onion – finely diced
- 3 cloves Garlic – minced
- 1/4 cup Flour
- 1 cup Chicken or Vegetable Broth
- 2 cups Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 cup Parmesan Cheese – grated
- 2 teaspoons Fresh Thyme
Instructions
- Preheat oven to 350 degrees. Butter a 9×13 baking dish and set aside.
- In a medium-sized pot, melt the butter. Add onion and sauté over a medium heat for 5 minutes or until translucent. Add garlic and cook for 1 minute until it becomes fragrant. Sprinkle in flour, then stir to combine creating a roux. Continue to cook for 1-2 minutes.
- Carefully pour the stock into the roux and whisk to combine. Add in the milk, salt and pepper, gently whisking until uniform in texture. Bring the mixture up to a simmer and continue to whisk until the sauce has thickened, then remove from heat.
- Layer half of the potatoes in the buttered baking dish. Sprinkle on half of the thyme and half the Parmesan. Ladle half of sauce evenly over the potatoes. Repeat the process adding the remaining layer of potatoes, the remaining sauce, thyme, and cheese. Cover with foil and bake for 30 minutes.
- Remove foil and continue to cook uncovered for 30 minutes until bubbly around the edges. Set oven to broil and cook for 1 to 2 minutes until potatoes are golden brown on the top.
- Remove from the oven and let rest for 10 minutes. Season with additional salt and pepper if desired and serve.
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