The secret to success in this Scalloped Potatoes Recipe is all in the method: a quick stovetop sauce (so the casserole never bakes up watery), consistent potato slices for even cooking, and a covered-then-uncovered bake to achieve both tenderness and color. We keep the flavor profile classic—no cheese required—so you taste the sweet, buttery potatoes and subtle aromatics. If you want a gratin-style finish, you can add cheese as a variation without changing the base process.
Practicality matters, too. This dish holds heat beautifully and reheats like a dream, making it ideal for make-ahead menus. The ingredient list is short, budget-friendly, and pantry-driven: potatoes, milk, cream, onion, butter, and a handful of seasonings. Whether you’re new to scalloped potatoes or perfecting your technique, the steps are clear and forgiving. The result is a silky, sliceable casserole with clean layers and balanced seasoning—rich but not heavy, nostalgic yet polished. It’s the kind of side that makes every plate feel complete and every meal feel special.
Storage Options
- Refrigerator: Cool, cover tightly, and refrigerate up to 4 days. Reheat covered at 325°F (165°C) until hot, adding a splash of milk or cream if needed.
- Freezer: Best texture when fresh, but you can freeze baked, cooled portions up to 2 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 10–15 minutes to bake time if starting cold.
Summary
A classic Scalloped Potatoes Recipe with thin-sliced potatoes baked in a silky garlic-thyme cream sauce until tender with a lightly golden top—refined, cozy, and unfailingly crowd-pleasing.
Equipment
- 9×13 inch (23×33 cm) baking dish
- Mandoline or sharp chef’s knife
- Medium saucepan and whisk
- Foil for covering
- Measuring cups and spoons
Ingredients
- 3 lbs (1.4 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced (1/8 inch / 3 mm)
- 3 tbsp unsalted butter
- 1 small onion, very finely minced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream (or half-and-half)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (or 1 tsp fresh, chopped)
- Pinch of nutmeg (optional)
- 2 tbsp unsalted butter, cut in small dots (for topping)
- Chopped chives or parsley, for garnish (optional)
Instructions
- Prep oven & pan: Heat oven to 350°F (175°C). Grease a 9×13 dish with butter.
- Make the sauce: In a saucepan, melt 3 tbsp butter over medium heat. Sauté onion 2–3 minutes until soft; add garlic 30 seconds. Whisk in flour; cook 1 minute. Slowly whisk in milk and cream. Simmer 3–5 minutes until slightly thickened. Season with salt, pepper, thyme, and nutmeg.
- Layer: Arrange half the potatoes in the dish, slightly overlapping. Pour over half the sauce. Repeat with remaining potatoes and sauce. Dot top with 2 tbsp butter.
- Bake covered: Cover tightly with foil and bake 40–50 minutes until potatoes are nearly tender.
- Finish uncovered: Remove foil and bake 20–30 minutes more until the top is lightly golden and a knife slides through easily (total 60–80 minutes, depending on slice thickness and potato variety).
- Rest & serve: Let stand 10–15 minutes for cleaner slices. Garnish with chives or parsley.
Notes
- Yukon Golds hold shape and give a naturally creamy texture; Russets turn extra tender and saucy.
- Slice potatoes evenly (mandoline helps) for uniform cooking.
- If the top browns too fast, tint with foil; if pale, broil briefly, watching closely.
Tips for Success
- Season in the sauce: Perfect seasoning in the cream ensures the entire dish is flavorful.
- Don’t rush the simmer: A lightly thickened sauce prevents a watery bake.
- Cover first, color later: Covered time cooks the potatoes; uncovered time gives color and reduces the sauce.
- Rest before slicing: The sauce sets slightly, giving neat, photo-ready portions.
Additional Tips and Variations
- Gratin-style: Sprinkle 1–1½ cups shredded Gruyère or sharp cheddar between layers or on top.
- Garlic-herb: Add fresh rosemary or sage in place of thyme.
- Onion-forward: Layer in thin onion rounds for a sweeter, more pronounced onion flavor.
- Smoky: Add a pinch of smoked paprika to the sauce.
- Lighter version: Use half-and-half and increase milk; thicken a touch longer on the stove.
- Gluten-free: Replace flour with 2 tsp cornstarch slurry whisked into warm milk/cream.
Frequently Asked Questions (FAQ)
Can I make this Scalloped Potatoes Recipe without cheese?
Yes—this classic version is cheese-free and delicious as written. Add cheese only if you want a gratin-style variation.
Why are my potatoes still firm?
Slices may be too thick or bake time too short. Cover and extend baking 10–20 minutes, then finish uncovered.
How do I prevent a watery casserole?
Simmer the sauce until lightly thickened and avoid rinsing sliced potatoes (starch helps bind).
Can I prep the day before?
Yes. Assemble, cover, and refrigerate. Bake from cold, adding 10–15 minutes, or par-bake covered then finish the next day.
What potatoes are best?
Yukon Gold for creamy slices that hold shape; Russet for ultra-tender layers.
Conclusion
Silky layers, delicate aromatics, and a golden top make this Scalloped Potatoes Recipe a timeless side that elevates any meal. With straightforward steps and reliable results, it’s a dish you’ll return to for holidays, Sundays, and every cozy dinner in between.