The Easiest Homemade Scalloped Potatoes Recipe

I developed a Baked Au Gratin Potatoes recipe using thin slices of russet or Yukon Gold layered with a creamy cheddar sauce flavored with garlic, thyme and a touch of cayenne.

I used to think scalloped potatoes were just a boring side until I layered thinly sliced russet potatoes with ridiculous amounts of sharp cheddar cheese. The way the cheese melts into every nook made me actually pay attention, like why didn’t I do this sooner.

I kept seeing titles like How To Make Homemade Scalloped Potatoes and skimmed them, not satisfied. This version even flirts with Baked Au Gratin Potatoes when it browns up, but it stays simple so you wont spend all day in the kitchen.

Try it, tell me which bite surprised you.

Ingredients

• Potatoes: mainly carbs, some fiber and vitamin C, gives dish hearty starchy comfort
• Sharp cheddar: high in fat and protein, salty tang, makes it cheesy and rich
• Whole milk: adds creaminess, some protein, calcium, boosts mouthfeel and mellow flavor
• Heavy cream: lots of fat, makes sauce silky and indulgent, not exactly light
• Butter: adds richness and browning, mostly fat, helps thicken sauce and flavor
• Garlic: tiny calories but big aroma, gives savory punch, not sweet at all
• Thyme: subtle herbal lift, adds earthy notes, cuts richness without being overpowering

Ingredient Quantities

• 3 lb russet or Yukon gold potatoes
• 3 tbsp unsalted butter
• 3 tbsp all purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 1/2 cups sharp cheddar cheese grated
• 2 cloves garlic minced
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp unsalted butter extra for the dish

How to Make this

1. Preheat oven to 375 F and butter a 9×13 inch baking dish with the 2 tbsp unsalted butter extra for the dish. Thinly slice the 3 lb russet or Yukon gold potatoes about 1/8 inch thick with a sharp knife or mandoline, pat dry with paper towels so they dont stick.

2. In a medium saucepan melt 3 tbsp unsalted butter over medium heat, add 3 tbsp all purpose flour and cook, whisking, for 1 to 2 minutes until it smells a little toasty but not brown.

3. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, then add 2 cloves garlic minced, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp cayenne pepper. Keep whisking until the sauce thickens and just starts to simmer, about 3 to 5 minutes.

4. Remove the sauce from heat and stir in about 2 cups of the 2 1/2 cups sharp cheddar cheese grated until smooth, reserving roughly 1/2 cup for the top. Taste and adjust salt or cayenne if you want it spicier.

5. Arrange a single even layer of potato slices in the bottom of the buttered dish, overlapping slightly. Spoon a thin layer of the cheese sauce over the potatoes, then repeat layering potatoes and sauce until everything is used, finishing with a thin sauce layer on top.

6. Sprinkle the reserved 1/2 cup grated cheddar evenly over the top and dot the top with small bits of the remaining 2 tbsp unsalted butter extra for the dish if you want extra browning and richness.

7. Cover the dish tightly with foil and bake at 375 F for 45 minutes so the potatoes start to get tender and the sauce bubbles around the edges.

8. Remove the foil and bake uncovered for another 20 to 30 minutes until the top is golden and edges are bubbling and a sharp knife slides through the potatoes easily.

9. Let the scalloped potatoes rest for 10 to 15 minutes before serving so the sauce sets a bit. Serve warm, and if you like, sprinkle a few extra thyme leaves on top.

Equipment Needed

1. 9×13 inch baking dish, buttered with the extra 2 tbsp
2. Sharp chef’s knife or mandoline for 1/8 inch slices
3. Cutting board and a stack of paper towels to pat potatoes dry
4. Medium saucepan for the sauce
5. Whisk (or a fork that does the job if you forgot the whisk)
6. Measuring cups and spoons for milk, cream, flour and spices
7. Box grater or microplane for the sharp cheddar
8. Aluminum foil plus oven mitts and a large spoon or spatula for assembling and serving

FAQ

The Easiest Homemade Scalloped Potatoes Recipe Substitutions and Variations

• Potatoes: Swap russets/Yukons for red or fingerling potatoes if you want firmer, slice-hold texture; use sweet potatoes for a sweeter, denser dish, but cut salt a bit and add smoked paprika; for low-carb try steamed, well-pressed cauliflower florets – it changes the flavor, but it works.
• Milk + Heavy Cream: Replace both with 3 cups half-and-half for a similar richness; or use 2 cups whole milk + 1 cup evaporated milk if you want less heavy cream; for dairy-free try full-fat canned coconut milk or unsweetened oat milk plus 1-2 tbsp cornstarch to thicken, it wont be exactly the same but it’s close.
• Sharp Cheddar: Swap in Gruyere or Emmental for nuttier, more complex melting, use Monterey Jack or mozzarella for a milder, super gooey result; grate in 1/2 cup Parmesan on top for extra crust and savory bite.
• Unsalted Butter: Use ghee for a nuttier flavor and higher heat tolerance; use extra-virgin olive oil or vegan butter for dairy-free cooking, add a little less oil than butter; if you only have salted butter, cut the recipe salt by about 1/4 tsp.

Pro Tips

– Slice as even as you can and dry the slices well. If theyre different thicknesses some will be mushy and some will still be crunchy, so use a mandoline or a very sharp knife and pat each batch with paper towels after a quick soak to get rid of excess starch.

– Warm the milk before adding it to the roux and whisk constantly so you dont get lumps. Also, grate the cheddar from a block not the pre-shredded stuff, it melts way smoother; add the cheese off the heat so it stays creamy and not grainy.

– If you want faster, foolproof doneness, blanch the potato slices for 3 to 5 minutes in simmering water or steam them for a few minutes before layering, just dont overcook or the potatoes will fall apart in the dish. If you do par-cook, reduce covered bake time a bit so the top doesnt dry out.

– Watch the browning near the end and rotate the pan halfway through baking for even color, tent with foil if it gets too dark but isnt tender yet. Let it rest at least 10 minutes after coming out, dont skip this step or the sauce will run everywhere when you cut it.