Name: Scalloped Potatoes
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 3 tablespoons unsalted butter (plus more for the pan); ¼ cup all-purpose flour; 2 cups whole milk; 1 cup vegetable broth; 4 garlic cloves (grated); 1 tablespoon fresh thyme leaves (chopped); 2 teaspoons sea salt; ½ teaspoon freshly ground black pepper; 3 pounds Yukon Gold potatoes (sliced ⅛-inch thick); ½ medium yellow onion (thinly sliced); 1½ cups grated cheddar cheese

In this scalloped potatoes recipe, I layer tender potatoes with a creamy sauce and cheddar cheese. It's a comforting, delicious holiday side dish!

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Scalloped potatoes always make me think of Easter. My family had them at our holiday dinner every year when I was growing up. Cheesy, rich, and comforting, they were my favorite part of the meal. I’d happily skip the Easter ham and go back for a second serving of scalloped potatoes instead!

Since this classic dish is one of my Easter favorites, I wanted to share a recipe for it this spring.

Finally—after lots of testing and tweaking—it’s here: my favorite scalloped potatoes recipe. It features tender potatoes baked in a creamy sauce with fresh thyme, onions, and cheddar cheese.

Hearty and flavorful, it’s a show-stopping addition to any meal. I think you’ll love it!

Scalloped Potatoes Ingredients

Here’s what you’ll need to make this scalloped potato recipe:

Potatoes, of course! I love using russet potatoes for baked potatoes and French fries, but they’re not my #1 pick for this recipe. Instead, I recommend Yukon Gold or other yellow potatoes. Their creamy texture and buttery flavor are so delicious here!
Butter and flour – The create a roux that thickens the sauce.
Vegetable broth and whole milk – The sauce’s base! When I was developing this recipe, I tested a version with all milk and no broth, and I found that it felt too rich in the final dish. The combination of broth and milk makes the sauce lightly creamy and more flavorful.
Garlic and onion – For savory depth of flavor.
Fresh thyme – It adds fresh, unexpected notes to this comforting casserole. In a pinch, dried thyme works too.
Cheddar cheese – For tangy, nutty flavor.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Scalloped potatoes vs au gratin

I know some readers will point out that because this dish includes cheese, it’s technically potatoes au gratin. Traditional scalloped potatoes are baked in a milk or cream sauce without cheese.

However, the dish I grew up calling “scalloped potatoes” always contained cheese, so I chose to include it in this recipe. You can call these au gratin potatoes, potatoes au gratin, or cheesy scalloped potatoes if you prefer. They’re delicious any way you cut it!

How to Make Scalloped Potatoes

You can find the complete scalloped potatoes recipe at the bottom of this post, but for now, here’s an overview of how it goes:

Start by slicing the potatoes into 1/8-inch-thick slices. You could use a mandoline slicer for this step, but I actually prefer to do it with a knife. Just be careful to slice the potatoes thinly and evenly so that they cook through at the same rate.

Next, make the sauce. Melt the butter in a medium skillet, and then sprinkle in the flour and whisk to make a roux. Whisk continuously as you slowly add the milk followed by the broth.

Add the garlic, thyme, salt, and pepper and cook until the sauce lightly coats the back of the spoon, 2 to 3 minutes. Stir often and reduce the heat as needed—you don’t want the sauce to come to a boil, or it could split.

Then, assemble the casserole. Layer half the potatoes and onions in an oiled 9×13-inch baking dish. Top with half of the sauce and 1 cup of cheddar cheese.

Repeat the layers with the remaining potatoes, onion, sauce, and cheese.

Cover the casserole dish with foil and bake for 30 minutes at 400°F. Uncover and bake until the potatoes are tender and the cheese on top is browned, 35 to 40 minutes.

Let stand at room temperature for 20 minutes before slicing and serving. Finally, dig in!

Make-Ahead Instructions

As delicious as this recipe is freshly made, I secretly think it’s better leftover! When I prepare it for holidays and gatherings, I often make it ahead.

Here’s how to do it:

Fully assemble and bake the scalloped potatoes according to the recipe.
Let them cool to room temperature.
Cover and refrigerate for up to 2 days.
When you’re ready to serve, let the potatoes stand at room temperature while you preheat the oven to 350°F. Bake them, covered, for 30 minutes, or until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F oven or the microwave.

What to Serve with Scalloped Potatoes

Scalloped potatoes are a comforting side dish for holidays like Easter, Thanksgiving, and Christmas. Pair them with your favorite holiday dishes, or serve them as part of a festive spread with dinner rolls, green bean casserole, and a simple green salad.

Want to make these cheesy scalloped potatoes for a regular dinner? Serve them with your favorite protein and a bright salad like my fennel salad or spinach salad. Enjoy!

More Delicious Potato Recipes

If you love these cheesy scalloped potatoes, try one of these tasty potato recipes next:

Scalloped Potatoes

rate this recipe:

5 from 29 votes

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Serves 12

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This scalloped potatoes recipe is a delicious holiday side dish! Thinly sliced potatoes are layered with a creamy sauce and cheddar cheese, then baked until tender. Find make-ahead instructions in the blog post above.

Ingredients

3 tablespoons unsalted butter, plus more for the pan
¼ cup all-purpose flour
2 cups whole milk
1 cup vegetable broth
4 garlic cloves, grated
1 tablespoon fresh thyme leaves, chopped
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
½ medium yellow onion, thinly sliced
1½ cups grated cheddar cheese

Instructions

Preheat the oven to 400°F and grease a 9x13-inch baking dish.
In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk followed by the vegetable broth, whisking continuously. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.
Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the onion, then half the sauce and 1 cup of the cheese. Repeat the layers with the remaining potatoes, onion, sauce, and ½ cup cheese.
Cover and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned. Let stand at room temperature for 20 minutes before serving.

Scalloped Potatoes