Scalloped Potatoes
Creamy Scalloped Potatoes are the ultimate comfort food. Imagine thin layers of Yukon Gold potatoes bubbling in a rich, savory garlic sauce until they're melt-in-your-mouth tender. The top gets lightly golden and crisp, while the center stays soft and velvety. No canned soups here—just real butter, milk, and a hint of onion. Whether you add extra cheese for a gratin style or keep it classic, this dish disappears fast. It’s savory, warming, and tastes exactly like a cozy home-cooked meal should.
Ingredients
- 3 pounds Yukon Gold or russet potatoes peeled (optional) and sliced ⅛-inch thick
- 1 medium yellow onion thinly sliced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth optional, for extra savory flavor
- 1 ½ teaspoons salt plus more for layering
- ¾ teaspoon black pepper plus more to taste
- 1 teaspoon dried thyme
- ¼ teaspoon paprika optional
- 2 cloves garlic minced
Optional cheese:
- 2 cups shredded cheddar or Gruyère or ½ cup Parmesan
Optional garnish:
- chopped parsley or chives
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Slice potatoes about ⅛-inch thick. Thinly slice onion.
- Make the sauce: melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk, then cream (and broth if using). Simmer 3–5 minutes until thickened. Stir in garlic, salt, pepper, thyme, and paprika (optional).
- Spread a spoonful of sauce in the bottom of the baking dish. Layer potatoes, a pinch of salt/pepper, onions, then sauce. Repeat, finishing with sauce on top. Add cheese between layers if using.
- Cover tightly with foil and bake 60 minutes.
- Uncover and bake 20–30 minutes more until golden, bubbling, and a knife slides easily into the center. Add cheese on top during the last 10 minutes if desired.
- Rest 15–20 minutes before serving. Garnish with parsley or chives if you like.
Notes
Even slicing matters more than anything. Aim for ⅛-inch.
If browning too fast, tent loosely with foil near the end.
For gluten-free: use 2 tbsp cornstarch whisked into cold milk and simmer to thicken.
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