The Easiest Homemade Scalloped Potatoes Recipe

I’m sharing my recipe for Scalloped Russet Potatoes, with paper-thin russet or Yukon Gold slices layered in a rich cheddar, garlic and thyme cream kissed by a hint of cayenne and finished with a golden top.

I admit I was skeptical, but The Easiest Homemade Scalloped Potatoes changed my mind about a simple side. I stack whisper thin Yukon Gold potatoes and layer them with sharp cheddar cheese, then bake until the edges get that browned, slightly crisp finish you can’t ignore.

It’s a little like Scalloped Potatoes Homemade meets a secret weeknight hack, and there’s a small trick I use that lifts it above the usual. If you ever wonder What Goes Good With Scalloped Potatoes, this version stands on its own, but also plays nice with bigger dinner plans, trust me you’ll want to try it.

Ingredients

• Potatoes: starchy carbs with fiber, vitamin C; earthy, mildly sweet, filling.
• Cheddar: protein, fat and calcium; sharp savory flavor, melts into creamy pockets.
• Milk and cream: protein, calcium and fat; it’s mellow, smooth and adds richness.
• Butter: mostly fat; gives silky richness and toasty flavor.
• Garlic: low calorie, antioxidants; pungent, savory, and it brightens the whole dish.
• Thyme: herb with antioxidants; earthy floral notes that lift flavors.
• Cayenne: almost no calories; adds heat and a sharp spicy kick.
• Parmesan: umami rich, salty, protein dense; gives nutty savory finish.

Ingredient Quantities

• 2 to 3 lb russet or Yukon Gold potatoes, peeled and thinly sliced (about 4 large)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream or half and half
• 2 cups sharp cheddar cheese, shredded, about 8 oz
• 1/2 cup grated Parmesan cheese, optional
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1/8 tsp cayenne pepper, or more if you like a little kick
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

How to Make this

1. Preheat oven to 375°F (190°C) and butter a 9×13 inch or similar baking dish. Peel 2 to 3 lb russet or Yukon Gold potatoes and slice them very thin, about 1/8 inch, with a mandoline or sharp knife.

2. In a medium saucepan melt 3 tbsp unsalted butter over medium heat, stir in 3 tbsp all purpose flour and cook 1 to 2 minutes while whisking, until the raw flour smell is gone but dont let it brown.

3. Slowly whisk in 2 cups whole milk and 1 cup heavy cream or half and half, scraping the pan, bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 4 to 6 minutes.

4. Stir in 2 cloves minced garlic, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1/8 tsp cayenne, 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust seasoning.

5. Remove the sauce from heat and fold in 2 cups shredded sharp cheddar cheese until melted, then stir in 1/2 cup grated Parmesan if using. If the sauce gets too thick add a splash of milk.

6. Place a single layer of potato slices in the bottom of the prepared dish, overlap slightly. Sprinkle a tiny pinch of salt and pepper over the layer, then pour a few ladles of the cheese sauce over to coat.

7. Repeat layering potatoes and sauce until all potatoes and sauce are used, finishing with sauce on top. Tap the dish to settle the potatoes and press gently so theyre mostly submerged.

8. Cover the dish tightly with foil (sprayed or buttered so it wont stick) and bake at 375°F for 45 to 55 minutes, or until a knife slips into the center potato easily.

9. Remove foil, sprinkle extra cheddar or the remaining Parmesan on top if you like, then return to oven uncovered for 15 to 20 minutes until the top is golden and bubbly.

10. Let rest 10 to 15 minutes before serving so the sauce sets up, garnish with extra thyme if you want, and enjoy.

Equipment Needed

1. 9×13 inch baking dish, buttered
2. Mandoline or a sharp chef’s knife
3. Vegetable peeler
4. Cutting board
5. Medium saucepan
6. Whisk
7. Measuring cups and spoons
8. Box grater (for cheddar and Parmesan)
9. Ladle or large spoon (for pouring sauce)
10. Oven mitts and a sheet of aluminum foil

FAQ

The Easiest Homemade Scalloped Potatoes Recipe Substitutions and Variations

• Potatoes: swap russets for red potatoes, fingerlings, or sweet potatoes. Note: waxy reds need thinner slices or a quick parboil so they don’t stay too firm; sweet potatoes will change the flavor and cook a bit faster.
• Butter: use ghee, extra virgin olive oil, or vegan butter. Ghee gives a nutty richness, olive oil makes it a bit lighter (use about 1 tbsp more), vegan butter works if you need dairy free.
• Milk/cream: replace with evaporated milk, whole milk plus 2 tbsp sour cream, or full fat coconut milk. Evaporated milk keeps it rich without actual cream, sour cream adds tang, coconut milk will add a hint of sweetness so taste as you go.
• Cheddar/Parmesan: swap sharp cheddar for Gruyere, fontina, or Monterey Jack; use Pecorino Romano or nutritional yeast instead of Parmesan. Gruyere melts silkier, Pecorino is saltier so cut back on added salt, nutritional yeast gives a cheesy vegan boost.

Pro Tips

1) Slice even and thin, really try for about 1/8 inch. If your slices arent uniform some will be mushy and some will be undercooked. A mandoline helps, or take your time with a sharp knife, and pat each slice dry so excess starch doesnt make the sauce gluey.

2) Use freshly shredded cheese and add it off the heat. Pre-shredded cheese has anti-caking stuff so it can get grainy, and if you melt it while the sauce is boiling the fats separate. Turn the heat off, let the sauce cool a bit, then stir in the cheese in small handfuls.

3) Season between layers. Dont just salt the sauce, sprinkle a little salt and pepper on a few of the potato layers as you go so every bite tastes seasoned, not just the top or bottom.

4) If you want faster, more reliable doneness, par-cook the slices for 3 minutes in boiling water or a quick microwave on a plate for a minute or two. They should still be slightly firm. This cuts total oven time and helps avoid an undercooked center.

5) For a golden, crunchy top try mixing panko or breadcrumbs with a bit of melted butter and some grated Parmesan and sprinkle on after you remove the foil. Put the dish on the top rack for the last few minutes to brown, but watch it closely cause it can turn from perfect to burnt fast.