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Freshly sliced potatoes and grated cheese ready to be layered for a scalloped potatoes recipe. (Scalloped Potatoes Recipe)

The Ultimate Creamy Scalloped Potatoes Recipe

This elite Scalloped Potatoes Recipe features tender potato slices baked in a rich, bubbling Gruyère cheese sauce. Topped with crispy fried onions and fresh thyme, it is the ultimate golden-brown comfort food side dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Russet or Yukon Gold Potatoes Peeled and sliced 1/8-inch thick
  • 3 tbsp Unsalted Butter For the roux
  • 3 tbsp All-Purpose Flour For thickening the sauce
  • 2 cups Whole Milk Room temperature preferred
  • 1 cup Heavy Cream Room temperature preferred
  • 3 cloves Garlic Minced
  • 2 cups Gruyère Cheese Freshly grated, divided
  • 1 cup Sharp Cheddar Cheese Freshly grated, divided
  • 1.5 tsp Kosher Salt
  • 0.5 tsp Black Pepper
  • 1 tbsp Fresh Thyme Chopped
  • 1 cup Crispy Fried Onions For garnish
  • 4 sprigs Fresh Thyme Sprigs For garnish

Equipment

  • 1 Mandoline slicer Essential for perfectly uniform 1/8-inch potato slices.
  • 1 White Ceramic Baking Dish A 9x13-inch dish retains heat well and provides a beautiful presentation.
  • 1 Medium Saucepan Used for building the roux and cheese sauce.

Method
 

Making the Scalloped Potatoes
  1. Preheat your oven to 400°F (200°C). Greases a 9x13-inch white ceramic baking dish with butter. Peel 3 lbs (1.36kg) of potatoes and slice them into uniform 1/8-inch rounds using a mandoline.
  2. In a medium saucepan over medium heat, melt 3 tbsp (45g) of unsalted butter. Whisk in 3 tbsp (24g) of all-purpose flour and cook for 1 minute until lightly golden.
  3. Gradually whisk in 2 cups (480ml) whole milk and 1 cup (240ml) heavy cream. Add 3 cloves (15g) minced garlic, 1.5 tsp (9g) salt, 0.5 tsp (1g) black pepper, and 1 tbsp (2g) chopped fresh thyme. Simmer gently until slightly thickened.
  4. Remove the saucepan from the heat. Gradually whisk in 1.5 cups (150g) of Gruyère and 0.5 cups (50g) of sharp cheddar until completely smooth and melted.
  5. Arrange half of the sliced potatoes in an overlapping layer in the prepared baking dish. Pour half of the cheese sauce evenly over the top. Repeat with the remaining potatoes and sauce.
  6. Cover tightly with foil and bake at 400°F (200°C) for 40 minutes. Remove the foil, sprinkle with the remaining 0.5 cup Gruyère and 0.5 cup cheddar, and bake for another 20 minutes until the top is golden brown and bubbling around the edges.
  7. Let the dish rest for 15 minutes. Scatter 1 cup (60g) crispy fried onions and fresh thyme sprigs across the top before serving.

Notes

Grate Your Own Cheese: Pre-shredded cheeses are coated in powders that will make your sauce gritty.
Slice Uniformly: A mandoline slicer ensures the potatoes cook at the exact same rate.
Resting is Crucial: Allow the dish to rest for 15 minutes before serving so the sauce thickens and adheres to the potatoes.