Description
This Best Homemade Scalloped Potatoes recipe features thinly sliced russet potatoes baked in a creamy, cheesy sauce with onions and garlic. It’s a comforting side dish with a golden brown top, perfect for family dinners or holiday meals.
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: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Onions: In a saucepan, melt the butter over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5 minutes, enhancing flavor.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
- Make Roux: Sprinkle the flour over the onion and garlic mixture and whisk constantly to create a roux, which will thicken the sauce.
- Add Dairy: Gradually whisk in the whole milk and heavy cream. Let the mixture simmer gently for 5–7 minutes until it thickens to a creamy consistency.
- Add 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. Add fresh thyme if desired for an herby note.
- Slice Potatoes: Peel the russet potatoes and thinly slice them to about 1/8-inch thickness to ensure even cooking.
- Layer: Arrange half of the potato slices in the prepared baking dish. Pour over half of the cheese sauce. Repeat with the remaining potatoes and sauce to form layers.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes to cook the potatoes thoroughly.
- Bake Uncovered: Remove the foil and continue baking for an additional 25–30 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 russet potatoes for their starchy texture which works best in scalloped potatoes.
- Thin slicing the potatoes ensures they cook evenly and absorb the sauce well.
- Fresh thyme adds a nice herbal touch but is optional.
- For a richer sauce, use all heavy cream instead of milk and cream combination.
- Covering with foil during the first baking prevents the top from burning while letting potatoes cook through.
- Allow the dish to rest before serving to prevent the sauce from being too runny.
