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Jessica T. Brown

Cheesy Scalloped Potatoes

A comforting, creamy scalloped potatoes dish featuring thinly sliced Yukon Golds layered with a flavorful garlic-thyme sauce and melted cheddar cheese, baked to golden perfection.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12
Course: Side Dish Cuisine: American
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter plus extra for greasing
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup vegetable broth
  • 4 cloves garlic finely grated or minced
  • 1 tablespoon fresh thyme leaves chopped
  • 2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 3 pounds Yukon Gold potatoes peeled and sliced very thin (about 1/8 inch)
  • ½ medium yellow onion thinly sliced
  • 1½ cups sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 9x13-inch baking dish
  • 1 Mandoline slicer
  • 1 Whisk

Method
 

  1. Prepare the Baking Dish: Preheat your oven to 400°F (200°C). Generously butter a 9x13-inch casserole dish to prevent sticking and ensure an easy release after baking.
  2. Make the Creamy Sauce: In a medium saucepan over medium heat, melt the butter completely. Sprinkle in the flour and whisk constantly for about one minute to cook off the raw flour taste, creating a smooth roux. Gradually pour in the milk while continuously whisking to avoid lumps, then stir in the vegetable broth. Add the grated garlic, chopped thyme, salt, and black pepper. Continue cooking and whisking the sauce gently for 2–3 minutes until it thickens enough to coat the back of a spoon. Remove the sauce from the heat.
  3. Layer the Ingredients: Spread half of the thin potato slices evenly in the bottom of the prepared dish. Add half of the sliced onions on top of the potatoes. Pour half of the creamy sauce evenly over the layer, then sprinkle 1 cup of shredded cheddar cheese over everything. Repeat the process with the remaining potatoes, onions, sauce, and finish with the remaining ½ cup cheese on top.
  4. Bake Covered and Then Uncovered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 35 to 40 minutes. The dish is ready when the potatoes are fork-tender and the cheese on top is bubbly and golden brown.
  5. Rest Before Serving: Let the scalloped potatoes rest at room temperature for about 20 minutes to allow the sauce to thicken and the flavors to meld before slicing and serving.

Notes

For even slicing, use a mandoline slicer to ensure uniform potato thickness, which helps with even cooking.
Yukon Gold potatoes are recommended for their creamy texture and ability to hold shape during baking.
To add depth, try mixing half cheddar with half Gruyère or Parmesan cheese.
This dish can be prepared a day ahead and refrigerated before baking; just add extra baking time if baking cold.
Leftovers reheat beautifully in the oven or microwave for easy meals later.