Description
This classic scalloped potatoes recipe features thinly sliced Yukon Gold or Russet potatoes baked in a creamy, cheesy sauce made from a buttery roux, whole milk, heavy cream, and sharp cheddar cheese. The dish is seasoned with garlic, salt, and pepper, then baked until bubbly and golden brown, perfect as a comforting side for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 2 1/2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Cheese and Garnish
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish to prevent sticking and help with browning.
- Slice Potatoes: Peel the potatoes and slice them into 1/8-inch thick rounds. Rinse the slices and pat them dry to remove excess starch and moisture.
- Make Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, which will thicken the sauce.
- Add Dairy: Slowly whisk in the whole milk and heavy cream to the roux. Continue stirring until the sauce thickens, which should take about 4-5 minutes.
- Season and Add Cheese: Stir in the minced garlic, salt, and black pepper. Then add 1 cup of shredded sharp cheddar cheese, stirring until the cheese is fully melted and the sauce is smooth.
- Layer Potatoes and Sauce: Place half of the potato slices into the prepared baking dish in an even layer. Pour half of the cheese sauce evenly over the potatoes.
- Repeat Layers: Add the remaining potato slices followed by the rest of the cheese sauce. Sprinkle the top with the remaining 1 cup of shredded cheddar cheese.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to allow potatoes to partially cook evenly.
- Bake Uncovered: Remove the foil and bake for an additional 25-30 minutes or until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork.
- Rest and Garnish: Let the scalloped potatoes rest for 10 minutes outside the oven before serving. Garnish with fresh thyme leaves if desired for added flavor and presentation.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a more hearty, fluffy finish.
- Slicing potatoes evenly ensures uniform cooking.
- Rinsing potatoes reduces excess starch and prevents sticking.
- Covering the dish while baking helps cook the potatoes thoroughly without drying them out.
- Allowing the dish to rest lets the sauce thicken and the flavors meld better.
- Fresh thyme is optional but adds a pleasant aromatic touch.
