Description
Scalloped potatoes are a timeless comfort food, featuring thinly sliced potatoes baked in a creamy, savory sauce until tender and golden. This dish is perfect as a side for holiday dinners, Sunday roasts, or any meal that calls for a rich and satisfying addition. The layers of soft potatoes absorb the creamy sauce and bake into a melt-in-your-mouth texture.
Ingredients
2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk (or half-and-half for extra richness)
1 cup shredded sharp cheddar cheese (optional)
1 garlic clove, minced
Salt and black pepper to taste
1 teaspoon dried thyme or 1 tablespoon fresh thyme (optional)
Cooking spray or butter for greasing the baking dish
Instructions
1️⃣ Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.
2️⃣ In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and cook for another minute to form a roux.
3️⃣ Gradually pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 5–7 minutes. Stir in the salt, pepper, and thyme if using. For a cheesier version, add the shredded cheddar and stir until melted and smooth.
4️⃣ Arrange half of the sliced potatoes in the prepared baking dish in an even layer. Pour half of the sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and top with the rest of the sauce.
5️⃣ Cover the dish with foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 25–30 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
6️⃣ Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly and the flavors to settle.