Description
This Best Homemade Scalloped Potatoes recipe features tender, thinly sliced russet potatoes baked in a creamy, cheesy sauce made from a rich roux of butter, onions, garlic, milk, and cream. Topped with sharp cheddar cheese and seasoned with salt, pepper, and optional fresh thyme, this classic comfort dish is perfect as a hearty side for any meal.
Ingredients
Scale
Potatoes
- 3 pounds russet potatoes
Sauce
- 4 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
Seasonings
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Fresh thyme (optional, for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Sauté Onions: In a medium saucepan, melt the unsalted butter over medium heat. Add the finely diced yellow onion and sauté until soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, just until fragrant to avoid burning.
- Make Roux: Sprinkle the all-purpose flour over the butter, onions, and garlic mixture. Whisk continuously to combine and cook the flour slightly, forming a roux that will thicken the sauce.
- Add Dairy: Gradually pour in the whole milk and heavy cream while whisking to prevent lumps. Simmer this mixture for 5 to 7 minutes until it thickens into a creamy sauce.
- Melt Cheese and Season: Stir in the shredded sharp cheddar cheese until fully melted and smooth. Season the sauce with salt and black pepper to taste.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly, about 1/8-inch thickness, for even cooking and layering.
- Layer Potatoes and Sauce: Arrange half of the potato slices evenly in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat the layering with the remaining potatoes and sauce.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to start cooking evenly in the creamy sauce.
- Bake Uncovered: Remove the foil and continue baking for an additional 25 to 30 minutes, until the top is golden brown and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes after removing from the oven to allow the dish to set for easier slicing and serving. Garnish with fresh thyme if desired.
Notes
- Use russet potatoes for their starchy texture which results in creamy, tender scalloped potatoes.
- Slice potatoes uniformly (1/8 inch) to ensure even baking and texture.
- Covering the dish while baking helps retain moisture so potatoes cook through evenly.
- Resting the dish after baking helps it firm up for cleaner slices when serving.
- Fresh thyme adds a lovely herbal note but is optional.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the dish will be less rich.
