Description
This best homemade scalloped potatoes recipe features tender, thinly sliced russet potatoes baked in a rich, creamy cheddar cheese sauce infused with sautéed onions and garlic. Perfectly layered and baked to a golden, bubbly perfection, this classic comfort food side dish is easy to prepare and sure to impress at 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
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Fresh thyme (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Onions: In a medium saucepan, melt the unsalted butter over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make Roux: Sprinkle the all-purpose flour evenly over the butter, onions, and garlic, whisking continuously to form a smooth paste (roux).
- Add Dairy: Gradually pour in the whole milk and heavy cream while whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 to 7 minutes until thickened.
- Add Cheese and Season: Remove from heat and stir in the shredded sharp cheddar cheese until fully melted into the sauce. Season with salt and black pepper and add fresh thyme if using.
- Slice Potatoes: Peel the russet potatoes and slice them very thinly, about 1/8-inch thick, using a sharp knife or mandoline slicer.
- Layer the Dish: Lay half of the sliced potatoes evenly in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce layers.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- 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 before serving to allow the sauce to set and flavors to meld.
Notes
- Use a mandoline slicer if possible for uniform potato slices.
- For a richer flavor, substitute half of the sharp cheddar with Gruyère cheese.
- Fresh thyme adds a nice herbal note but is optional.
- Letting the dish rest before serving improves the texture.
- Covering with foil initially prevents the top from drying out during baking.
