Go Back
Rolling Sauce

Classic Scalloped Potatoes

Thin-sliced Yukon Gold potatoes layered with a smooth cheddar cream sauce and baked until fork-tender with a deeply golden, bubbling top. A reliable method that works every time.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Potatoes and Layers
  • - 3 pounds Yukon Gold potatoes peeled, sliced ⅛ inch thick
  • - 1 medium yellow onion halved and very thinly sliced
  • - 1½ teaspoons kosher salt divided between layers
  • - ½ teaspoon freshly cracked black pepper divided
Cream Sauce
  • - 3 tablespoons unsalted butter
  • - 3 cloves garlic minced
  • - 3 tablespoons all-purpose flour
  • - 2 cups whole milk warmed
  • - 1 cup low-sodium chicken or vegetable broth
  • - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • - ¼ teaspoon freshly grated nutmeg
  • - 1 teaspoon kosher salt
  • - ½ teaspoon black pepper
Topping
  • - 1½ cups shredded sharp cheddar cheese divided
  • - Fresh chives or flat-leaf parsley for garnish optional

Method
 

  1. Preheat oven to 375°F. Butter or spray a 9×13-inch baking dish. Peel and slice potatoes ⅛ inch thick using a mandoline or sharp knife. Do not rinse the slices. Thinly slice the onion.
  2. Make the cream sauce: Melt butter in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook, stirring constantly, for 1 minute. Pour in warm milk gradually, whisking to prevent lumps. Add broth, thyme, nutmeg, salt, and pepper. Cook over medium heat, stirring often, until the sauce coats the back of a spoon, about 4–5 minutes. Do not let it boil.
  3. Layer half the potato slices in the baking dish. Scatter half the onion over the top. Season with half the divided salt and pepper. Pour half the cream sauce over and spread to the edges. Sprinkle with ¾ cup cheese. Repeat layers: remaining potatoes, onion, seasoning, sauce, and top with remaining ¾ cup cheese.
  4. Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil and bake for 40–45 more minutes, until deeply golden and bubbling. Test doneness by inserting a thin knife in the center — it should slide through with zero resistance. If there's any drag, cover and bake 10 more minutes, then test again.
  5. Rest uncovered for 15 minutes before serving.

Notes

  • Storage: Refrigerate covered for up to 4 days. Reheat covered at 325°F for 20–25 minutes.
  • Make ahead: Assemble up to 24 hours ahead and refrigerate covered. Add 15 minutes to the covered bake time (bake covered 60 min instead of 45).
  • Swap: Gruyère or fontina work in place of cheddar. For a richer sauce, replace 1 cup broth with ½ cup heavy cream.