Golden, bubbly scalloped potatoes are the ultimate comfort food side dish. This version balances creamy sauce with perfectly cooked potatoes and a generous layer of melted cheese. Perfect for holiday meals, Sunday dinners, or anytime you need something reliably delicious that everyone will love.
What You Need to Know About the Ingredients
Potatoes: Yukon Gold potatoes are the star here. Their naturally buttery flavor and waxy texture hold their shape while becoming creamy when baked. Russets work too but tend to break down more.
Heavy cream and milk: This combination creates the perfect rich sauce without becoming too heavy. The fat content helps prevent curdling during baking.
Cheeses: Sharp cheddar brings bold flavor while Gruyère adds nutty depth and exceptional melting quality. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy, so grating your own produces better results.
Garlic and onion: These aromatics infuse the cream sauce, building flavor throughout the dish.
Herbs and seasonings: Fresh thyme adds earthy notes that complement the potatoes and cheese perfectly. Salt and pepper are crucial—potatoes need proper seasoning.
Equipment You’ll Need
- 9×13 inch baking dish
- Sharp knife
- Cutting board
- Medium saucepan
- Whisk
- Mandoline slicer (optional but helpful)
Step-by-Step Instructions
- Prep your oven and dish: Preheat oven to 350°F. Butter your baking dish thoroughly.
- Prepare the potatoes: Peel 3 pounds of potatoes and slice them thinly (about ⅛ inch thick). Consistent thickness ensures even cooking. Rinse sliced potatoes in cold water to remove excess starch, then pat dry.
- Make the cream sauce: In a saucepan over medium heat, melt 3 tablespoons of butter. Add 1 finely diced onion and 2 minced garlic cloves, cooking until softened but not browned, about 3-4 minutes. Sprinkle in 3 tablespoons of flour and cook for 1 minute, stirring constantly.
- Build the sauce: Gradually whisk in 1½ cups of heavy cream and 1 cup of milk. Add 1 teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon fresh thyme leaves. Bring to a gentle simmer, stirring frequently until slightly thickened, about 5 minutes.
- Layer the potatoes: Place one-third of the potato slices in the bottom of the prepared dish, slightly overlapping them. Pour one-third of the cream sauce over the potatoes, then sprinkle with ½ cup of the cheese mixture (1 cup sharp cheddar and 1 cup Gruyère, combined). Repeat layers twice more.
- Cover and bake: Cover the dish with foil and bake for 45 minutes.
- Finish uncovered: Remove the foil and bake for an additional 30-40 minutes until the top is golden brown, the sauce is bubbling around the edges, and the potatoes are fork-tender.
- Rest before serving: Allow the dish to rest for 15 minutes before serving. This helps the sauce set and prevents it from being too runny.
Why This Works
The initial covered baking period allows the potatoes to cook through in the steam created under the foil. Removing the foil lets the top brown and the sauce reduce slightly, creating that perfect golden crust while maintaining the creamy texture beneath.
Make-Ahead Tips
- Assemble the dish up to 24 hours ahead and refrigerate, covered.
- Allow an extra 15 minutes of baking time if cooking from cold.
- The dish freezes well before baking—thaw overnight in the refrigerator before cooking.
Variations
- Add 8 oz of diced ham or cooked bacon between layers for a heartier dish
- Substitute some of the potatoes with thinly sliced sweet potatoes
- Add a pinch of nutmeg to the cream sauce for subtle warmth
This dish reheats beautifully the next day, making it perfect for meal prep or using up leftovers from a big dinner.
